SITXINV006 Receive Store And Maintain Stock

Purpose of unit Assessment Pack This document is for the student and provides all the assessment tasks which need to be completed to be deemed competent in this unit. The document also provides instructions and information to assist the student to complete each assessment task. Students must respond to all questions and submit the assessment to their Assessor.

Copyright This document was developed by VET Resources © 2021. No part of this resources may be reproduced in any form or by any means, electronic or mechanical including photocopying or recording or by any information retrieval system without written permission from VET Resources. Legal action may be taken against any person who infringes their copyright through unauthorised copying.

Assessment Pack (UAP) – Cover Sheet

Student and Trainer/Assessor Details

Student ID
Student name
Trainer/Assessor name

Course and Unit Details

Course code
Course name
Unit code	SITXINV006
Unit name	Receive, Store, And Maintain Stock

Assessment Submission Method

☐ By hand to trainer/assessor	☐ By email to trainer/assessor	☐ Online submission via Learning Management System (LMS)
☐ By Australia Post to RTO	☐ Any other method _________________________________________________ (Please mention here)

Student Declaration

I certify that the work submitted for this assessment pack is my own. I have clearly referenced any sources used in my submission. I understand that a false declaration is a form of malpractice. I have kept a copy of this assessment pack and all relevant notes, attachments, and reference material that I used in the production of the assessment pack;For the purposes of assessment, I give the Trainer/Assessor of this assessment the permission to: Reproduce this assessment and provide a copy to another member of staff; and Take steps to authenticate the assessment, including communicating a copy of this assessment to a checking service (which may retain a copy of the assessment on its database for future plagiarism checking). Student signature Date

Assessment Plan

To demonstrate competence in this unit, the student must be assessed as satisfactory in each of the following assessment tasks.

Evidence recorded	Evidence Type/ Method of assessment		Sufficient evidence recorded/Outcome
Unit Assessment Task 1	Unit Knowledge Test (UKT)		S / NS (First Attempt) S / NS (Second Attempt)
Unit Assessment Task 2	Practical Demonstration		S / NS (First Attempt) S / NS (Second Attempt)
Final result	C ☐ NYC ☐	Date assessed
Final result	C ☐ NYC ☐	Trainer/Assessor Signature

Unit information pack

The student and Trainer/Assessor must read and understand all the information in the unit information pack before completing the unit assessment pack.

UAT 1 – Unit Knowledge Test (UKT)

Pre-assessment checklist

Purpose

The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it.

Information for students

Please make sure you have completed the necessary prior learning before attempting this assessment.
Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be completed.
Please make sure you understand what evidence is required to be collected and how.
Please make sure you know your rights and the complaints and appeal process.
Please make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your Trainer/Assessor).
Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT).
Due date of this assessment task is according to your timetable.
In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the Trainer/Assessor.
Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work.
Request for an extension to submit your assessment work must be made before the due date of this assessment task.

Reasonable adjustments

If student has requested a reasonable adjustment, then complete the reasonable adjustment form included in the unit information pack.

Student declaration

I confirm that Trainer/Assessor has provided all the information related to the assessment task as included in the information for student section and I am ready for the assessment.

Student signature

Date

Assessment task instructions

Assessment type:

Written Questions

Instructions provided to the student:

Assessment task description:

This is the first (1) unit of assessment task that the student must successfully complete to be deemed competent in this unit of competency.
The Unit Knowledge Test is comprised of eighteen (18) written questions.
Student must respond to all the questions and submit them to the Trainer/Assessor.
Student must answer all questions to the required level, e.g. provide the number of points, to be deemed satisfactory in this task.
Trainer/Assessor is required to provide feedback within two weeks and notify students when results are available.

Applicable conditions:

This knowledge test is untimed and is conducted as an open book test (this means student can refer to textbooks during the test).
Student must read and respond to all questions.
Student may handwrite/use computers to answer the questions.
Student must complete the task independently.
No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory.
Trainer /Assessor must assess student’s written skills and knowledge as he/she completes this assessment task.
The Trainer/Assessor may ask the student relevant questions on this assessment task to ensure that this is his/her own work.

Resubmissions and reattempts:

Where a student’s answers are deemed not satisfactory after the first attempt, a resubmission attempt will be allowed.
Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and requires a reasonable adjustment (e.g., can be given as an oral assessment).
For more information, please refer to the RTO Student Handbook.

Location:

This assessment task may be completed in (tick the relevant box):

☐ Learning Management System	☐ Classroom
☐ Simulated learning environment	☐ Workplace
Other: ____________________________________

Trainer/Assessor will provide the student with further information regarding the location for completing this assessment task.

Purpose of the assessment

The purpose of the assessment is to check knowledge relevant to the unit.

Instructions for answering written questions:

Students must complete a written assessment consisting of a series of questions.
It is expected from students to correctly answer all the questions.
Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills.
Students must respond to all questions for this assessment in a concise manner, providing only information that is relevant.
Student must use non-discriminatory language. The language should not devalue, demean, or exclude individuals or groups on the basis of such attributes including gender, disability, culture, race, religion, sexual preference, age and/or any other basis. Gender inclusive language should be used.
Assessors must not accept responses/answers that have been copied directly from other sources materials.

Resources required to complete the assessment task:

Access to a learner guide and other learning materials.
Computer
Internet
MS Word
Printer or e-printer
Unit Assessment Task

Question 1: In the table below, brief descriptions of the different principals of stock control are provided. Student is required to match the description with its correct principle and record their answers in the provided column.	Satisfactory response
	Yes ☐	No ☐

S.no Principles of stock control S.no Description Correct options 1 Product life cycle A The process of managing the stock to mitigate stock loss caused by expiration or obsolescence by following the first-In-First-Out method 2 Minimising wastage of stock B The advancement of a product through 5 different cycles—development, introduction, growth, maturity, and decline. 3 Rotation of stock C It is recommended to label, date, and inspect all new materials/products as they are received by the kitchen staff and maintain the records of dates of receipt and usage to help reduce overstock and material degradation.

Question 2: What is the main purpose of stock control? (30-50 words) What are the four key functions of stock control?	Satisfactory response
	Yes ☐	No ☐

Question 3: Student is required to refer to the Feast of Flavours simulated website (log in details can be retrieved from task 2), retrieve the food program and stock control and purchasing policy and procedure, and answer the provided questions in the table below.	Satisfactory response
	Yes ☐	No ☐

Organisational procedure for: Answers Order and delivery documentation (List two) Receiving and recording incoming stock (List six steps) Documents used to record the receival of the stock (List three) Reporting on discrepancies or deficiencies (one sentence)

Question 4: Organise the following steps in the correct order for manual handling technique used in receiving, transporting, and storing stock for the hospitality industry. Manual handling techniques used for stock receiving and storing Get a good grip on the object Adjust posture or grip if required Keep back straight Keep head up when handling/carrying goods Do not try and lift extreme heavy load Adopt a stable position Use lifting aids Set good posture to start with Move slowly and take breaks when necessary Keep the load close to body Do not flex the back any further while lifting Ask for support from a colleague Think and plan before manual lifting	Satisfactory response
	Yes ☐	No ☐

Question 5: What four pieces of information should a date code or rotation label have?	Satisfactory response
	Yes ☐	No ☐

Question 6: Match the following descriptions with their correct terms as defined by the Australia New Zealand Food Standards Code.	Satisfactory response
	Yes ☐	No ☐

Column 1(key terms) Answer Column 2(description) Contaminant a. Food that must be kept at certain temperatures to minimise the growth of any pathogenic microorganisms present in the food or to prevent the formation of toxins. Contamination b. This shaped the system for establishing food standards and aims to ensure a high standard of public health protection throughout Australia and New Zealand. Potentially hazardous food c. Any biological or chemical agent, foreign matter, or other substances may compromise food safety or suitability. Food Standards Australia New Zealand Act 1991 d. The introduction or occurrence of a contaminant in food

Question 7: What are the three reasons to protect food from contamination?	Satisfactory response
	Yes ☐	No ☐

Question 8: In the table below, three different types of contamination are provided. Student is required to identify at least four sources of contamination for each contamination hazard.	Satisfactory response
	Yes ☐	No ☐

Types of contamination Sources of contamination Microbiological Chemical Physical

Question 9: You receive a delivery and notice that the chicken has a bad smell. What will you do in this case? How will you reject the delivery? (List the five steps)	Satisfactory response
	Yes ☐	No ☐

Question 10: List four methods of rejecting contaminated food.	Satisfactory response
	Yes ☐	No ☐

Question 11: List three stock security steps that a restaurant must undertake to prevent stock losses or theft.	Satisfactory response
	Yes ☐	No ☐

Question 12: In the table below, student is required to identify the storage areas and the correct environmental conditions of the mentioned food supplies.	Satisfactory response
	Yes ☐	No ☐

Food supplies Storage areas Environmental conditions (including correct humidity, temperature, and ventilation) (list three) Dairy products such as milk Dry goods Eggs Frozen peas Fruit and vegetables Meat and poultry Seafood

Question 13: Which of the following are examples of deficiencies of delivered stock and can result in the contamination of the stock? A) Stock received with the damaged packaging B) Frozen food partially thawed C) Foods left between 5°C and 60°C D) Food stored at 5 0C E) All of the above	Satisfactory response
	Yes ☐	No ☐

Question 13: Which of the following are examples of deficiencies of delivered stock and can result in the contamination of the stock? A) Stock received with the damaged packaging B) Frozen food partially thawed C) Foods left between 5°C and 60°C D) Food stored at 5 0C E) All of the above	Satisfactory response
	Yes ☐	No ☐

Question 14: In the table below, list two ways that kitchen staff can use to protect perishables from the exposure to the following:	Satisfactory response
	Yes ☐	No ☐

Exposure Ways to protect the perishables Heating or air conditioning Accidental damage through foot traffic Environmental heat and light

Question 15: List 4 cleaning and 4 sanitising methods that are used to clean and sanitise the kitchen premises, explaining each in a sentence.	Satisfactory response
	Yes ☐	No ☐

Question 16: In the table below, student is required to briefly discuss the key requirements and procedures as provided by the food safety standards in relation to the storage of stock.	Satisfactory response
	Yes ☐	No ☐

Key terms Food safety procedures and standards for storage of stock (30-80 words) Appropriate containers Avoiding allergen contamination Labelling and coding Product life of stock Quarantining the storage of items that are likely to be the source of contamination of food such as chemicals, clothing, and personal belongings

Question 17: List seven indicators of spoilage and contamination of perishable supplies.	Satisfactory response
	Yes ☐	No ☐

Question 18: List at least five (5) sustainable ways of disposing of spoilt stock to minimise its impact on environment.	Satisfactory response
	Yes ☐	No ☐

	Unit Assessment Result Sheet (UARS)
Outcome of Unit Assessment Task (UAT)		First attempt: Outcome (please make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ ____________(year) Second attempt: Outcome (please make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ ____________(year)
Feedback to Student
Student Declaration		declare that the answers I have provided are my own work. Where I have accessed information from other sources, I have provided references and or links to my sources. have kept a copy of all relevant notes and reference material that I used as part of my submission. have provided references for all sources where the information is not my own. I understand the consequences of falsifying documentation and plagiarism. I understand how the assessment is structured. I accept that all work I submit must be verifiable as my own. understand that if I disagree with the assessment outcome, I can appeal the assessment process, and either re-submit additional evidence undertake gap training and or have my submission re-assessed.
Student Signature
Date
Trainer/Assessor Name
Trainer/Assessor Declaration		I hold: þ Vocational competencies at least to the level being delivered þ Current relevant industry skills þ Current knowledge and skills in VET, and undertake þ Ongoing professional development in VET I declare that I have conducted an assessment of this candidate’s submission. The assessment tasks were deemed current, sufficient, valid, and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment. I have provided feedback to the above-named candidate.
Trainer/Assessor Signature
Date
Office Use Only		Outcome of Assessment has been entered onto the Student Management System on _________________ (insert date) by (insert Name) __________________________________

UAT 2 – Practical Demonstration

Pre-assessment checklist

Purpose

Information for students

Please make sure you have completed the necessary prior learning before attempting this assessment.
Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be completed.
Please make sure you understand what evidence is required to be collected and how.
Please make sure you know your rights and the complaints and appeal process.
Please make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your Trainer/Assessor).
Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT).
Due date of this assessment task is according to your timetable.
In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the Trainer/Assessor.
Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work.
Request for an extension to submit your assessment work must be made before the due date of this assessment task.

Reasonable adjustments

If a student requires a reasonable adjustment, then complete the reasonable adjustment form included in the unit information pack.

Student declaration

I confirm that the Trainer/Assessor has provided all the information related to the assessment task as included in the information for student section and I am ready for the assessment.

Student signature

Date

Assessment task instructions

Assessment type:

Practical Demonstration

Instructions provided to the student:

Assessment task description:

Applicable conditions:

Resubmissions and reattempts:

Where a student’s performance is deemed not satisfactory after the first attempt, a resubmission attempt will be allowed. Assessor must note any such submissions.
Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and requires a reasonable adjustment (e.g., can be given as an oral assessment).
For more information, please refer to the RTO Student Handbook.

Location:

This assessment task may be completed in (tick the relevant box):

☐ Learning Management System	☐ Classroom
☐ Simulated learning environment	☐ Workplace
Other: ____________________________________

SITXINV006 Receive Store And Maintain Stock

Purpose of the assessment:

Purpose of this Practical Demonstration is to check skills and knowledge related to performance criteria and performance evidence of the unit.

General Instructions for attempting the Practical Demonstration:

Resources required to complete the assessment task:

Computer
Internet
MS Word
commercial refrigeration facilities:
- freezer
- fridge
designated:
- delivery area
- storage areas for stock
diverse and comprehensive range of stock for food types:
- dairy products
- dry goods
- eggs
- frozen goods
- fruit and vegetable
- meat
- poultry
- seafood
organisational specifications:
- current commercial stock control procedures and documentation for the receiving, storage and monitoring of stock(refer to the simulated website)
- temperature recording charts
food labels
thermometers.

Scenario:
Feast of Flavours story Feast of Flavours was begun when 3 school friends met for a drink, and the idea of opening a world-class restaurant was conceived with a little help from a bottle of Pinot Noir. After 3 years and innumerable ups and downs, Feast of Flavours was born. Objective The objective of a Feast of Flavours is to create a culinary experience that gives people the most delicious dining experience possible. At Feast of Flavours, customers will discover the flavours of the world and a variety of unique cultures. It is an amalgamation of cuisines from around the globe under one roof with an ambience designed to complement the culinary joy diners will feel. Feast of Flavours will delight patrons who enjoy exploring and experimenting with flavours. Menu options The Feast of Flavours menu ranges from a variety of local cuisines to ones from across the globe, carefully chosen to be a part of Breakfast, Lunch and Dinner. The restaurant ambience is beautifully crafted with soft lighting, artistic decorations, and elegant design. The menu has been fashioned by a Michelin 3-star chef and their team, including world-class chefs from across the world. At Feast of Flavours, you can also find cocktails and beverages curated to give a unique experience with each slow slip. A complete list of the menu options can be located at the Feast of Flavours simulated website. Meetings & Events Feast of Flavours is acknowledged as an industry leader delivering the best food service to its customers. The restaurant is also equipped to handle private or corporate events including team outings, birthday parties, or special celebrations. Customers can choose from the below options to book for their upcoming event. The restaurant is determined to cater for any customer within 2 minutes of their arrival and serve delicious food and drinks within 15 minutes of the order. Feast of Flavours has 15 staff on Friday and Saturday, including 4 chefs, 3 Bar attendants, 3 support staff /kitchen hands, and 5 waitresses. With the arrival of the Footy season, the customer inflow has increased and created a busy environment. Assume that you are working as a chef in Feast of Flavours. You are responsible for checking and taking delivery of stock and appropriately storing, rotating, and maintaining the quality of stock items. You are required to read and understand the given scenarios and policies and procedures to complete the activities below.
	Simulated Business Website The assessment tasks provided below use a simulated business website named Feast of Flavours. To access the website, you need to log in by using the below-provided link: http://feastofflavours.vetadvisorygroup.com/ Step 1: Navigate to the website and click “Login”. Step 2: Enter the username and password provided by your trainer. Your trainer will also provide you with the simulated business website information document that will help you to navigate through the website. You need to refer to the following documents to complete the provided activities: https://www.foodstandards.gov.au/industry/safetystandards/pages/default.aspx)https://www.foodstandards.gov.au/publications/pages/safefoodaustralia3rd16.aspx

SITXINV006 Receive Store And Maintain Stock

	Activity 1: Take delivery and store stock in appropriate conditions
Your task		Purpose The purpose of this task is to check and take delivery of stock and appropriately store, rotate, and maintain the quality of stock items of each of the following types of food supplies: Student is also required to conduct temperature and quality checks for the following food stocks: *Note: This assessment will occur under workplace conditions or in a simulated workplace, whichever meets the RTO requirements* Role and participants Chef Assume that you are working as a chef at Feast of Flavours, and you are responsible for checking and taking delivery of stock and appropriately storing, rotating, and maintaining the quality of stock items. You are required to identify any discrepancies or quality issues in the stock, record them in the stock received form (provided at the end of activity), and report any stock issues to your supervisor. Supervisor Your trainer will act as the supervisor and will assist you in storing and maintaining the stock. The supervisor will ensure the quality of stock maintained by you is as per the organisational policy and procedure. (Refer to the case scenario and simulated website) Tasks to be performed At the time of stock receival: At the time of storage:
You will be required to complete and/or attach.		You are required to complete the following documents and submit them to your Trainer/Assessor: Your trainer/assessor will observe your performance and complete the provided checklist.
Timeframe		Your Trainer will give you 2 hours to complete this activity. You may ask for additional time if required.

SITXINV006 Receive Store And Maintain Stock

Template: Delivery docket
*Purchase order number:* *Stock received and checked by:*
*Ordered date: ______________*			*Delivery date: _____________* *Delivery time: _____________*
Vendor Customer Name Name John Feast of Flavours Company name Company name Smith food supplies Feast of Flavours Address Address 1212, hill street Victoria Fuller street, Keeling 3452 Phone Phone 59686321 03 7584 8361 Email address Email address [email protected] [email protected]
Product name	Product code	Quantity ordered		Quantity delivered	Comments
Milk	304-98632	4		3	Reaming 1 will be delivered the next day.
Butter	501-35587	2		1	Reaming 1 will be delivered the next day.
Pasta	886-19386	2 kg		4
Cashews	4555-111	1 kg		2
Eggs	6666-1111	12		2 kg
Frozen peas	555-9899	1 kg		1 kg
Frozen sausages	2586-1548	12		12
Apples	1554-15454	1 kg		1 kg
Carrots	151-1515	1 kg		12
Eggplant	1562-1656	1 kg		1 kg
Oranges	369-98951	1 kg		1 kg
Beef	1154-1215	1 kg		1 kg
Pork	1215-2325	1 kg		1 kg
Chicken	569-1545	1 kg		1 kg
Turkey	15555-215	1 kg		1 kg
Fish	369-895	1 kg		1 kg
Crabs	659-789	1 kg		1 kg
Signature of the Driver/delivery person Date:		Signatures of the receiver: Date:

SITXINV006 Receive Store And Maintain Stock

Template: Stock/goods receive form
Time	Date	Supplier No.	Product	Temp °C	Visual check	Accepted/Rejected	Designated storage area	Corrective action	Checked by
10:00	2/7/2023	101	Milk	4°C	No spoilage or leaks	Accepted	Dairy section	N/A	John Doe
10:15	2/7/2023	102	Butter	-18°C	No spoilage or leaks	Accepted	Dairy section	N/A	John Doe
10:30	2/7/2023	103	Pasta	N/A	No spoilage or damage	Accepted	Dry goods section	N/A	John Doe
11:00	2/7/2023	104	Cashews	N/A	No spoilage or infestation	Accepted	Snacks section	N/A	John Doe
11:30	2/7/2023	105	Eggs	5°C	No cracks or leaks	Rejected	N/A	Returned to supplier	John Doe
10:00	2/7/2023	101	Milk	4°C	No spoilage or leaks	Accepted	Dairy section	N/A	John Doe
10:15	2/7/2023	102	Butter	-18°C	No spoilage or leaks	Accepted	Dairy section	N/A	John Doe
Corrective Action – Reject food that does not pass the visual check or is not delivered at the required temperature

SITXINV006 Receive Store And Maintain Stock

Template: Temperature control log
Date/	Time	Unit/Food description	Visual check	Temp °C/F	Corrective action	Checked by
2/7/2023	11:25	Chicken	Passes	40°C/104°F	None needed	Chef
2/7/2023	13:30	Beef	Fails	46°C/115°F	Rejected	Chef
2/7/2023	14:40	Carrots	Passes	6°C/43°F	None needed	Chef
2/8/2023	10:10	Pasta John	Passes	60°C/140°F	None needed	Supervisor
2/8/2023	13:00	Eggs	Passes	5°C/41°F	None needed	Chef
2/9/2023	13:30	Turkey	Passes	2°C/35.6°F	Rejected	Supervisor

SITXINV006 Receive Store And Maintain Stock

Fridge Freezer Temperature Record
Date	Time	Walk in cooler	Freezer	Dairy fridge	Comment/corrective actions	Signature

SITXINV006 Receive Store And Maintain Stock

Template: Stock rotation labels

Item:

Shelf life:

Date: 0 Time:

Day:

Use by: Time:

SITXINV006 Receive Store And Maintain Stock

Cleaning Schedule
Cleaning task		Mon	Tue	Wed	Thu	Fri	Sat	Sun	Staff initials	Corrective actions taken
Cleaning task	Date									Corrective actions taken
Daily
Wipe down all shelving, cupboards
Clean and sanitise all sinks
Wipe down surfaces
Refill soap or hand sanitiser dispensers
Sweep and mop all floors and walkways
Walk-in refrigerators and storage must be cleaned, including walls & floors
Take out trash and clean bin/area
Wipe down and sanitise recycling bins
Empty and clean grease traps
Weekly
Clean equipment, lifting aids, trollies
Clean storage area walls
Flyscreen should be cleaned
Use drains cleaner on floor drains
Interior of cool room and refrigerators, freezers
Clean anti-fatigue mats
Monthly
Clean storage racks
Empty, clean, and sanitise freezers
Clean refrigerator coils
Clean and sanitise walls and ceiling
Light fittings, fans
Supervisor Name: Supervisor Signature:											Date:

SITXINV006 Receive Store And Maintain Stock

	Performance criteria checklist for unit assessment task:
Trainer/ Assessor to complete
Trainer name: Date:
Does the candidate meet the following criteria			Satisfactory / Not Satisfactory	Trainer/Assessor Comments
1. Take delivery of stock.		1.1 Checked all received items and matched quantity with purchase order. 1.1.1 Student matched the delivery docket with the purchase order 1.1.2 Student ensured the following items are delivered: 1.1.2.1 Dairy products 1.1.2.2 Dry goods 1.1.2.3 Eggs 1.1.2.4 Frozen goods 1.1.2.5 Fruit and vegetable 1.1.2.6 Meat 1.1.2.7 Poultry 1.1.2.8 Seafood 1.1.3 Student completed the delivery docket and signed where required.
		1.2 Examined the delivered items for damage, quality, and use-by dates. 1.2.1 Student ensured the delivered items are checked for quality and damage: 1.2.1.1 Dairy products 1.2.1.1.1 Student checked the dairy products were free of: 1.2.1.1.2 Any abnormal colour or odour 1.2.1.1.3 Checked the best before date 1.2.1.2 Dry goods 1.2.1.2.1 Student checked the dry goods were: 1.2.1.2.2 packaged when arrived and the packaging or covering was not damaged, and 1.2.1.2.3 Checked the ‘best before’ or ‘use by’ date 1.2.1.3 Eggs 1.2.1.3.1 Student checked that the delivered eggs were undamaged or uncracked to avoid contamination. 1.2.1.3.2 Student ensured the delivered eggs were of medium-sized with uniform colour, regular shape with long oval shell, one end blunt and another flat 1.2.1.4 Frozen goods 1.2.1.4.1 Student checked the frozen goods packaging was not damaged 1.2.1.4.2 Student ensured the goods did not have strange colour or smell 1.2.1.4.3 The delivered cans were not dented or swollen 1.2.1.4.4 The seals of the delivered items were not broken 1.2.1.5 Fruit and vegetables 1.2.1.5.1 Student checked fruits and vegetables were free of: 1.2.1.5.1.1 insects 1.2.1.5.1.2 bruises 1.2.1.5.1.3 damage 1.2.1.5.1.4 blemishes 1.2.1.5.1.5 excess dirt 1.2.1.5.1.6 mould 1.2.1.5.1.7 bad odour 1.2.1.5.1.8 soft or mushy spots 1.2.1.6 Meat 1.2.1.6.1 Student checked the meat goods were: 1.2.1.6.1.1 firm when chilled. 1.2.1.6.1.2 The colour of the meat was darker. 1.2.1.6.1.3 The colour of the meat was clear, deep and red. 1.2.1.6.1.4 Rejected meat that was brown at the edges or greyish. 1.2.1.6.1.5 Checked that the meat was firm and dry, never wet, and wobbly. 1.2.1.6.1.6 The pieces of meat were evenly and carefully cut. 1.2.1.6.1.7 Checked the smell of the meat 1.2.1.7 Poultry 1.2.1.7.1 Student checked the poultry goods: 1.2.1.7.1.1 Fresh chicken should have a pinkish colour. 1.2.1.7.1.2 Avoided any poultry that looked faded, had a strong odour, or felt tough or slimy. 1.2.1.7.1.3 Rejected the poultry that had cosmetic damage, such as bruising or tears in the skin 1.2.1.7.1.4 Checked chicken and made sure it was plump i.e., when pressed, resumed its shape after a few seconds. 1.2.1.7.1.5 Checked for a clean, neutral aroma 1.2.1.7.1.6 Rejected chicken with excess liquid pooling in the package. 1.2.1.8 Seafood 1.2.1.8.1 Student checked the seafood: 1.2.1.8.1.1 Made sure there were no undamaged external surfaces for example fins, scales, or legs 1.2.1.8.1.2 There was no foreign matter present such as sand, seaweed insects 1.2.1.8.1.3 Firm-looking flesh; shell intact 1.2.1.8.1.4 Fresh sea smell, no unpleasant odour 1.2.1.8.1.5 Moist, firm, and elastic i.e., spring back quickly when pressed lightly 1.2.2 Student checked the best before date for all products 1.2.3 Student successfully located and read food product date codes 1.2.4 Student recorded all findings in the stock receive form 1.2.5 Student followed the food safety program and stock control and purchasing policy and procedure
		1.3 Conducted temperature checks and made sure the food was under the appropriate temperature range of arrival: 1.3.1 if it is chilled – it should be at a temperature of 5°C or below. 1.3.2 if it is hot – it should be at a temperature of 60°C or above. 1.3.3 if it is frozen – it should be frozen solid and not partly thawed. 1.3.4 Student recorded the temperature checks in the temperature control log
		1.4 Detected any discrepancies or deficiencies with delivered stock items: 1.4.1 Student accepted or rejected product/s based on quality and discrepancies in the delivery docket and the purchase order and recorded it on goods received form. 1.4.2 Student wrote any corrective actions taken and recorded them on stock received form
		1.5 Recorded details of incoming stock by following food safety program and stock control and purchasing policy and procedure: 1.5.1 Student recorded all details of the incoming stock on the Stock/goods received form and included the following: 1.5.1.1 Time 1.5.1.2 Date 1.5.1.3 Supplier No. 1.5.1.4 Product 1.5.1.5 Temp °C 1.5.1.6 Visual check 1.5.1.7 Accepted/Rejected 1.5.1.8 Designated storage area 1.5.1.9 Corrective action 1.5.1.10 Checked by
2. Store stock in appropriate conditions.		2.1 Select and organise environmental conditions for the storage of stock. 2.1.1 Student successfully identified the correct storage area for the products received: 2.1.1.1 Dry storage area for canned products or dry foods 2.1.1.2 Cold storage area for raw meat, dairy products or seafood 2.1.1.3 Frozen storage for frozen food such as frozen peas 2.1.2 Student successfully organised the environmental conditions for the storage of the stock: 2.1.2.1 Dry storage: 2.1.2.1.1 Before storing made sure all holes, cracks, and crevices where pests may breed or enter are sealed to stop pests from getting into storage areas 2.1.2.1.2 Made sure the area was clean and not overcrowded 2.1.2.1.3 Ensured the storage area is dry, cool, well-lit, and ventilated 2.1.2.1.4 Ensured the storage area is not under the direct exposure of the moisture or sunlight 2.1.2.2 Cold storage: 2.1.2.2.1 Student ensured the cold storage area is clean and not overcrowded 2.1.2.2.2 Student ensured the temperature of the cold storage area is at 5oC or colder 2.1.2.2.3 Made sure the storage area is not under the danger zone i.e., between 5oc and 60 O C 2.1.2.3 Frozen storage: 2.1.2.3.1 Student ensured the frozen storage area is clean and not overcrowded 2.1.2.3.2 Made sure the temperature of the freezer is at 0° F (-18° C). 2.1.3 Student recorded the temperatures in the temperature control log and the Fridge Freezer Temperature Record 2.1.4 Student adjusted temperatures and humidity controls of the storage equipment where required.
		2.2 Used safe manual handling techniques and transported stock to the storage area: 2.2.1 Assessed the areas and the load 2.2.2 Made sure there were no obstructions on the way 2.2.3 Kept a wide base of support: 2.2.3.1 Shoulder-width apart, with one foot slightly ahead of the other 2.2.3.2 Squatted down, bending at the hips and knees only. 2.2.3.3 If needed, placed one knee on the floor and another knee in front and bent at a right angle (half kneeling). 2.2.4 Kept good posture. 2.2.4.1 Looked straight ahead, and kept the back straight, 2.2.4.2 chest out, and shoulders back. 2.2.5 Slowly lifted the box by straightening hips and knees 2.2.6 Kept back straight, and didn’t twist as the box was lifted 2.2.7 Held the load as close to the body as possible, at the level of the belly button. 2.2.8 Used feet to change direction, taking small steps. 2.2.9 Led with hips when changing direction. 2.2.10 Kept shoulders in line with hips as student moved. 2.2.11 Set down the load carefully, squatting with the knees and hips only.
		2.3 Followed allergens, food packaging and labelling guidelines as provided in the food safety program and labelled the perishable stocks: 2.3.1 Student wrote and made sure the labels contain information about the products and include the following information: 2.3.1.1 Item 2.3.1.2 Shelf life 2.3.1.3 Date 2.3.1.4 Day 2.3.1.5 Use by 2.3.1.6 Time 2.3.2 Students stick the labels to the products
		2.4 The food stock was stored as per the food storage requirements to minimise the wastage and avoid food contamination 2.4.1 Rotated the goods as per the FIFO method i.e., the oldest stock should be used first and should be within ‘best before’ or ‘use by’ dates. 2.4.2 Made sure the packaging is not damaged before storing 2.4.3 Ensured there were no chemicals such as cleaning products near the food storage area 2.4.4 Followed any specific manufacture instructions by reading the labels and organised area accordingly 2.4.5 Food that had signs of pest infestation was discarded by following the waste management guidelines 2.4.6 Ensured all food stored was off the floor. 2.4.7 The frozen food was stored frozen solid and not partially thawed 2.4.8 Potentially hazardous food was stored at 5°C or colder to prevent bacteria from multiplying
		2.5 Cleaned the storage areas before use and identified and reported any identified issues to the supervisor: 2.6 Student successfully cleaned the area as follows: 2.6.1.1 Pre-clean: scrape, wipe or sweep away food scraps and rinse with water. 2.6.1.2 Wash: used hot water and detergent to remove grease and dirt. 2.6.1.3 Rinse: rinse off any loose dirt or detergent foam. 2.6.1.4 Sanitise: use a sanitiser to kill any remaining germs. 2.6.1.5 Final rinse: wash off sanitiser and 2.6.1.6 Dry: allow to drip-dry if not possible; dry with a clean tea towel. 2.6.2 Student successfully identified and reported any damage of the equipment or the storage area to the supervisor. 2.6.3 Student practiced effective communication skills while reporting the issues to the supervisor: 2.6.3.1 Used active listening skills to understand the participants’ point of view 2.6.3.2 Used respectful verbal and non-verbal expressions 2.6.3.3 Tone of voice was clear and easy to understand 2.6.3.4 Paid attention to the supervisor 2.6.3.5 Allowed supervisor to ask questions 2.6.3.6 Presented information in a simple manner 2.6.3.7 Avoided slang 2.6.3.8 Spoke at a slow pace 2.6.3.9 Avoided use of humour in the conversation 2.6.3.10 Maintained culture-specific etiquette 2.6.4 Student followed the cleaning schedule and cleaned as per the schedule 2.6.5 Student completed the cleaning schedule and submitted it to the supervisor.
3. Overall Performance		3.1 Student efficiently received and stored the following food supplies: 3.1.1 dairy products 3.1.2 dry goods 3.1.3 eggs 3.1.4 frozen goods 3.1.5 fruit and vegetable 3.1.6 meat 3.1.7 poultry 3.1.8 seafood
		3.2 Student successfully conducted temperature and quality checks on each of the above delivered goods to establish whether they are within allowable tolerances: 3.2.1 cold or chilled foods 3.2.2 dry goods 3.2.3 frozen foods 3.2.4 raw foods
		3.3 Student successfully stored stock according to commercial time constraints and safe food handling practices

SITXINV006 Receive Store And Maintain Stock

	Activity 2: Maintain stock
Additional scenario		While you were maintaining the stock for the food supplies in the kitchen, you identified that on the cool room shelves there were dead cockroaches. One of your colleagues has sent you a photo of cockroaches roaming around the kitchen sink area. You have also observed that there is leftover milk left on the kitchen shelf with ants in it.
Your task.		Purpose The purpose of this task is to regularly maintain the stock and rotate as per the first-in-first out method to minimise the wastage of the resources. Note: This assessment will occur under workplace conditions or in a simulated workplace, whichever meets the RTO requirements Role and participants Chef Assume that you are working as a chef at Feast of Flavours, and you are responsible for maintaining the quality of stock items and inspecting for any pest damage and report to the supervisor and take actions as per the organisational policy and procedure (refer to the simulated website). You are required to identify any discrepancies or quality issues in the stock and identify any access stock and record in the inventory sheet (provided at the end of activity) and report any stock issues or excess stock to your supervisor. Supervisor Your trainer will act as the supervisor and assist you in maintaining the stock. The supervisor will ensure the quality of stock maintained by you is as per the organisational policy and procedure (refer to the case scenario and simulated website), and will provide you with suggestions in taking corrective actions related to the reported stock issues. Tasks to be performed
You will be required to complete and/or attach.		You are required to complete the following documents and submit them to your Trainer/Assessor: Your trainer/assessor will observe your performance and complete the provided checklist.
Timeframe		Your Trainer will give you 2 hours to complete this activity. You may ask for additional time if required.

SITXINV006 Receive Store And Maintain Stock

Template: Equipment maintenance and calibration of thermometers
Record areas or equipment checked for defects. For example, floors, walls and ceilings could be checked monthly for any cracks or crevices. Thermometers must be accurate to within + /- 1 °C.
Date	Area/Equipment checked	Result (repair or service required)	Corrective action	Checked by
2/7/2023	Kitchen Floor	No cracks or crevices found	N/A	Chef
2/7/2023	Fridge Thermometer	Accuracy within +/- 1°C	N/A	Chef
2/7/2023	Freezer Thermometer	Accuracy within +/- 1°C	N/A	Chef
2/7/2023	Oven	No defects found	N/A	Chef
2/7/2023	Stove	No defects found	N/A	Chef
2/7/2023	Microwave	No defects found	N/A	Chef

SITXINV006 Receive Store And Maintain Stock

Template: Temperature control log
Date/Time	Unit/Food description	Visual check	Temp °C	Corrective action	Checked by
2/7/2023 10:00	Chicken breast	No spoilage	4°C	N/A	Chef
2/7/2023 10:15	Pork chops	No spoilage	-18°C	N/A	Chef
2/7/2023 10:30	Rice	No spoilage	Room Temp	N/A	Chef
2/7/2023 11:00	Vegetables	No spoilage	4°C	N/A	Chef
2/7/2023 11:30	Bread	No spoilage	Room Temp	N/A	Chef
2/7/2023 10:00	Chicken breast	No spoilage	4°C	N/A	Chef

SITXINV006 Receive Store And Maintain Stock

Template: Inventory sheet
Item Name	Category	Manufacturer/supplier	Quantity on Hand	Cost Per Item	Inventory Value	Reorder level	Quantity Needed	Status
Milk	Dairy	Dairy Farms Inc.	20	$2.50	$50.00	15	5	OK
Sugar	Sweetener	Sweet Co.	15	$1.00	$15.00	10	5	OK
Flour	Baking	Bake Co.	25	$2.00	$50.00	20	5	OK
Eggs	Dairy	Egg Inc.	30	$1.50	$45.00	25	5	OK
Butter	Dairy	Dairy Farms Inc.	10	$3.00	$30.00	5	5	OK
Cheese	Dairy	Dairy Farms Inc.	12	$5.00	$60.00	10	2	OK
Salt	Seasoning	Salt Co.	50	$0.50	$25.00	30	20	OK
Pepper	Seasoning	Spice Co.	30	$1.00	$30.00	20	10	OK
Garlic	Seasoning	Spice Co.	20	$1.50	$30.00	15	5	OK

SITXINV006 Receive Store And Maintain Stock

Template: Pest Control form
Date: 02/07/2022 Type of pest activity: Rodent Pest control company details: ABC Pest Control
Pest identified	Evidence observed	Staff Action	Reported by
Ants	Ant hills found near food storage area	Cleaned food storage area and placed bait traps	Chef
Cockroaches	Live roaches seen near dishwashing area	Cleaned dishwashing area and placed gel bait	Chef
Mice	Mouse droppings found near food storage area	Cleaned food storage area and placed snap traps	Chef
Flies	Many flies seen near garbage area	Cleaned garbage area and used fly strips	Chef

Management action: Contacted ABC Pest Control for inspection and treatment
Pest controller actions: Inspected storage area and applied treatment
Pest controller name and ID: Pest Controller signature:
Site Manager name: Site Manager signature:

SITXINV006 Receive Store And Maintain Stock

	Performance criteria checklist for unit assessment task:
Trainer/ Assessor to complete
Trainer name: Date:
Does the candidate meet the following criteria			Satisfactory / Not Satisfactory	Trainer/Assessor Comments
1. Maintain and rotate stock.		1.1 Regularly monitor the environmental conditions of all storage areas and equipment to maintain the quality of the stock: 1.1.1 Dry storage: 1.1.1.1 Made sure all holes, cracks, and crevices where pests may breed or enter are sealed to stop pests from getting into storage areas 1.1.1.2 Made sure the area is clean and not overcrowded 1.1.1.3 Ensured the storage area is dry, cool, well-lit, and ventilated 1.1.1.4 Ensured the storage area is not directly exposed to moisture or sunlight 1.1.2 Cold storage: 1.1.2.1 Student ensured the cold storage area is clean and not overcrowded 1.1.2.2 Student ensured the temperature of the cold storage area is at 5 0C or colder 1.1.2.3 Made sure the storage area is not under the danger zone i.e., between 5 oc and 6 00 C 1.1.3 Frozen storage: 1.1.3.1 Student ensured the frozen storage area is clean and not overcrowded 1.1.3.2 Made sure the temperature of the freezer is at 0° F (-18° C). 1.1.4 Student ensured the equipment was in working condition (including but not limited to): 1.1.4.1 There is no damage and no visible dents or scratches 1.1.4.2 Checked the refrigerator and freezer doors are in operation and the door lights turn on and off while opening and closing 1.1.4.3 There is no damage to the wiring of the equipment 1.1.4.4 Checked for any cracks or crevices for the floors, walls and ceilings 1.1.5 Student recorded all the findings in the Equipment maintenance and calibration of thermometers template, or the template provided by the trainer
		1.2 Protect resources from damage of cross-contamination and pests.: 1.2.1 Student stored the foods in the food-grade containers and covered where required 1.2.2 Made sure to store the foods and packaging above the floor 1.2.3 Stored raw food – especially meat, fish, and poultry – below and away from ready-to-eat food in a cool room or fridge. 1.2.4 Made sure the chemicals and equipment are stored away from the food handling areas 1.2.5 Made sure to clean and sanitise the equipment and premises regularly 1.2.6 Made sure to use separate equipment or utensils for handling raw and ready to eat foods 1.2.7 Made sure not to handle the food stock with bare hands and wore gloves always while handling the stock 1.2.8 Made sure to wash hands before and after handling the stock and in between changing tasks 1.2.9 Minimised exposed jewellery and tied hair back 1.2.10 Ensured to not handle food stock if feeling unwell or suffering from a contagious illness
		1.3 Followed first-in first-out principles to minimise the wastage of the resources: 1.3.1 Student organised food by expiration or use-by date for all food stock stored in refrigerators, freezers, and dry storage 1.3.2 Where the food doesn’t have a use-by or expiration date, student marked the food package with the date received and used that date as a storage reference. 1.3.3 Organised food of same category together. 1.3.4 Food stored was arranged oldest to newest according to use-by dates. 1.3.5 The newer stock was placed at the back of the shelf and placed the older stock at front for easy accessibility 1.3.6 Rotated the goods as per the FIFO method i.e., the oldest stock should be used first and should be within ‘best before’ or ‘use by’ dates.
		1.4 Identified the excess stock and reported as per the organisational procedures: 1.4.1 Student successfully identified the following and completed the inventory sheet. 1.4.1.1 Item 1.4.1.2 Name 1.4.1.3 Category 1.4.1.4 Manufacturer/supplier 1.4.1.5 Quantity on Hand 1.4.1.6 Cost Per Item 1.4.1.7 Inventory Value 1.4.1.8 Reorder level 1.4.1.9 Quantity Needed 1.4.1.10 Status 1.4.2 Student reported the excess stock to the supervisor by completing the inventory sheet and following the stock control procedures
2. Check and dispose of spoilt stock.		2.1 Checked and maintained the quality of the stock and reported any deficiencies to the supervisor 2.1.1 Student checked the quality of the goods and identified any deficiencies for the following goods: 2.1.1.1 Dairy products 2.1.1.2 Student checked the dairy products were free of: 2.1.1.2.1 Any abnormal colour or odour 2.1.1.2.2 Checked the best before date 2.1.1.3 Dry goods 2.1.1.3.1 Student checked the dry goods were: 2.1.1.3.2 packaged and the packaging or covering is not damaged, and 2.1.1.3.3 Checked the ‘best before’ or ‘use by’ date 2.1.1.4 Eggs 2.1.1.4.1 Student checked that eggs are undamaged or uncracked to avoid contamination. 2.1.1.4.2 Student ensured eggs were of medium-sized with uniform colour, regular shape with long oval shell, one end blunt and another flat 2.1.1.5 Frozen goods 2.1.1.5.1 Student checked the frozen goods packaging was no damage 2.1.1.5.2 Student ensured the goods does not have strange colour or smell 2.1.1.6 Fruit and vegetables 2.1.1.7 Student checked fruits and vegetables were free of: 2.1.1.7.1 insects 2.1.1.7.2 bruises 2.1.1.7.3 damage 2.1.1.7.4 blemishes 2.1.1.7.5 excess dirt 2.1.1.7.6 mould 2.1.1.7.7 bad odour 2.1.1.7.8 soft or mushy spots 2.1.1.8 Meat 2.1.1.9 Student checked the meat goods were: 2.1.1.10 firm when chilled. 2.1.1.11 The colour of the meat was clear, deep and red. 2.1.1.12 Rejected meat that was brown at the edges or greyish. 2.1.1.13 Checked that the meat was firm and dry, never wet, and wobbly. 2.1.1.14 Checked the smell of the meat 2.1.1.15 Poultry 2.1.1.16 Student checked the poultry goods: 2.1.1.16.1 Chicken had a pinkish colour. 2.1.1.16.2 Rejected any poultry that looked faded, had a strong odour, or feels tough or slimy. 2.1.1.16.3 Rejected the poultry that had cosmetic damages, such as bruising or tears in the skin 2.1.1.16.4 Checked chicken and made sure it is plump i.e., when pressed, resumed its shape after a few seconds. 2.1.1.16.5 Checked for a clean, neutral aroma 2.1.1.17 Seafood 2.1.1.18 Student checked the seafood: 2.1.1.18.1 No damage to external surfaces for example fins, scales, or legs 2.1.1.18.2 No foreign matter present such as sand, seaweed insects 2.1.1.18.3 Firm-looking flesh; shell intact 2.1.1.18.4 Fresh sea smell, no unpleasant odour 2.1.1.18.5 Moist, firm, and elastic i.e., spring back quickly when pressed lightly 2.1.2 Student checked the best before date for all products 2.1.3 Student successfully located and read food product date codes 2.1.4 Student followed the food safety program and stock control and purchasing policy and procedure 2.1.5 Student checked the temperature and made sure the food is under the appropriate temperature: 2.1.5.1 if it is chilled – it should be at a temperature of 5°C or below. 2.1.5.2 if it is hot – it should be at a temperature of 60°C or above. 2.1.5.3 if it is frozen – it should be frozen solid and not partly thawed. 2.1.5.4 Student adjusted the temperatures and humidity controls of the storage equipment as required 2.1.6 Student recorded the temperature checks in the temperature control log 2.1.7 Detected any discrepancies or deficiencies with delivered stock items and reported to the supervisor as per organisational procedure
		2.2 Checked stock for any pest damage and reported as per the organisational procedures: 2.2.1 Student identified any pest infestation signs such as: 2.2.1.1 Droppings 2.2.1.2 Smear marks 2.2.1.3 Gnaw marks 2.2.1.4 Terminate waste 2.2.1.5 Any noises 2.2.2 Student completed the pest control form and reported it to the supervisor by following organisational procedures for pest control
		2.3 Safely dispose of all spoilt stock, to reduce adverse environmental effects. 2.3.1 Student identified and separated the stock that involved risk to human consumption (including but not limited to): 2.3.1.1 food that may have been contaminated and unsafe to consume. 2.3.1.2 food that pests, dirt or dust may contaminate. 2.3.1.3 food that chemicals may contaminate. 2.3.1.4 food that is past its “use by” date; 2.3.1.5 food that has been outside temperature control; and 2.3.1.6 recalled food. 2.3.2 Student disposed of the spoilt stock in the correct bins: 2.3.2.1 Disposed of any recycling material in the recycling bins such as glass bottles and jars 2.3.2.2 Disposed of general waste in the general waste bin such as black plastics or milk or juice tetra packs 2.3.2.3 Disposed of food waste in the food disposal bins such as food scraps or stock that is not good for human consumption
3. Overall Performance		3.1 Student efficiently maintained the stock for the following food supplies: 3.1.1 dairy products 3.1.2 dry goods 3.1.3 eggs 3.1.4 frozen goods 3.1.5 fruit and vegetables 3.1.6 meat 3.1.7 poultry 3.1.8 seafood
		3.2 Student successfully conducted temperature and quality checks on each of the above goods to establish whether they are within allowable tolerances: 3.2.1 cold or chilled foods 3.2.2 dry goods 3.2.3 frozen foods 3.2.4 raw foods
		3.3 Student successfully maintained stored stock according to commercial time constraints and safe food handling practices
		3.4 Student practiced effective communication skills while reporting the issues to the supervisor: 3.4.1 Used active listening skills to understand the participants’ point of view 3.4.2 Used respectful verbal and non-verbal expressions 3.4.3 Tone of voice was clear and easy to understand 3.4.4 Paid attention to the supervisor 3.4.5 Allowed supervisor to ask questions 3.4.6 Presented information in a simple manner 3.4.7 Avoided slang 3.4.8 Spoke at a slow pace 3.4.9 Avoided use of humour in the conversation 3.4.10 Maintained culture-specific etiquette

SITXINV006 Receive Store And Maintain Stock

	Unit Assessment Result Sheet (UARS)
Outcome of Unit Assessment Task (UAT)		First attempt: Outcome (please make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ ____________(year) Second attempt: Outcome (please make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ ____________(year)
Feedback to Student		First attempt: Second attempt:
Student Declaration		I declare that the answers I have provided are my own work. Where I have accessed information from other sources, I have provided references and or links to my sources. I have kept a copy of all relevant notes and reference material that I used as part of my submission. I have provided references for all sources where the information is not my own. I understand the consequences of falsifying documentation and plagiarism. I understand how the assessment is structured. I accept that all work I submit must be verifiable as my own. I understand that if I disagree with the assessment outcome, I can appeal the assessment process, and either re-submit additional evidence undertake gap training and or have my submission re-assessed. All appeal options have been explained to me.
Student Signature
Date
Trainer/Assessor Name
Trainer/Assessor Declaration		I hold: þ Vocational competencies at least to the level being delivered þ Current relevant industry skills þ Current knowledge and skills in VET, and undertake þ Ongoing professional development in VET I declare that I have conducted an assessment of this candidate’s submission. The assessment tasks were deemed current, sufficient, valid, and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment. I have provided feedback to the above-named candidate.
Trainer/Assessor Signature
Date
Office Use Only		Outcome of Assessment has been entered onto the Student Management System on _________________ (insert date) by (insert Name) __________________________________

SITXINV006 Receive Store And Maintain Stock

Appendix A

Purchase Order P.O. number Date 23781 06/05/2022 Vendor Customer Name Name John Feast of Flavours Company name Company name Smith food supplies Feast of flavours Address Address 1212, hill street Victoria Fuller street, Keeling 3452 Phone Phone 59686321 03 7584 8361 Email address Email address [email protected] [email protected] Shipping terms Shipping method Freight on Board Land Code Product Description Quantity Amount 304-98632 Milk 4 10 501-35587 Butter 2 30 886-19386 Pasta 2 kg 40 4555-111 Cashews 1 kg 60 6666-1111 Eggs 12 20 555-9899 Frozen peas 1 kg 10 2586-1548 Frozen sausages 12 25 1554-15454 Apples 1 kg 50 151-1515 Carrots 1 kg 40 1562-1656 Eggplant 1 kg 50 369-98951 Oranges 1 kg 20 1154-1215 Beef 1 kg 20 1215-2325 Pork 1 kg 20 569-1545 Chicken 1 kg 20 15555-215 Turkey 1 kg 20 369-895 Fish 1 kg 20 659-789 Crabs 1 kg 20 Note: Subtotal ($) 475 Payment needs to be done within 30 days. Shipping & Handling ($) 100 Total Amount ($) 575

Source: Template is retrieved from https://templatelab.com/purchase-order-templates/

SITXINV006 Receive Store And Maintain Stock

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SITXINV006 Receive Store And Maintain Stock

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