SITXINV006- Assessor Checklist - 13598064 Sergio Eduardo Garcia Gutierrez

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SITXINV006 – Receive, store and control stock. Unit Assessment Cover Sheet & Tasks Checklists Student and Trainer/Assessor Details Student ID 13598064 Student name Sergio Eduardo Garcia Gutierrez Contact number 0424290416 Email address Sergio.egg.91@gmail.com Trainer/Assessor name Pritpal Sir f Course and Unit Details Course code SIT30821 Course name Certificate III in Commercial Cookery Unit code SITXINV006 Unit name RECEIVE, STORE AND CONTROL 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 Click or tap here to enter text. 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: o Reproduce this assessment and provide a copy to another member of staff; and o 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: 11/06/2023 (Date of Submission) RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 1 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

SITXINV006 – Receive, store and control stock. Assessment Plan To demonstrate competence in this unit, you 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 (PD) ☐ S / ☐ NS (First Attempt) ☐ S / ☐ NS (Second Attempt) Final Feedback and Outcome of Unit Click or tap here to enter text. Outcome ☐ S ☐ NS Date Assessed Click or tap to enter a date. (Date of Marking) Trainer & Assessor Signature Result updated on SMS by RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 2 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

SITXINV006 – Receive, store and control stock. Assessment Task 1 – Assessor Checklist for Unit Knowledge Test (UKT) To be assessed as satisfactory (S) in this assessment task the participant needs to demonstrate competency in the following critical aspects of evidence S N/S Question and Answers 1. Did the student matched the description with its correct principle and recorded their answers in the provided column. ☐ ☐ 2. Did the student explained the main purpose of stock control in 30-50 words and listed four key functions of stock control ☐ ☐ 3. Did the student explained the organisational procedures listed in the table referring to the website of Feast of Flavours. ☐ ☐ 4. Did the student organised the steps in the correct order for manual handling technique used in receiving, transporting, and storing stock for the hospitality industry ☐ ☐ 5. Explained four pieces of information should a date code or rotation label have? ☐ ☐ 6. Matched the descriptions with their correct terms as defined by the Australia New Zealand Food Standards Code. ☐ ☐ 7. Explained the three reasons to protect food from contamination? ☐ ☐ 8. Identified at least four sources of contamination for each contamination hazard mentioned in the table. ☐ ☐ 9. Explained the right steps and measure to reject the delivery ☐ ☐ 10. Listed four methods of rejecting contaminated food. ☐ ☐ 11. Listed three stock security steps that a restaurant must undertake to prevent stock losses or theft ☐ ☐ 12. Identified the storage areas and the correct environmental conditions of the mentioned food supplies. ☐ ☐ 13. Identified the right option of deficiencies of delivered stock and can result in the contamination of the stock. ☐ ☐ 14. Listed two ways that kitchen staff can use to protect perishables from the exposure to the following. ☐ ☐ 15. Listed 4 cleaning and 4 sanitising methods that are used to clean and sanitise the kitchen premises, explaining each in a sentence. ☐ ☐ 16. Discussed the key requirements and procedures as provided by the food safety standards in relation to the storage of stock. ☐ ☐ 17. Listed seven indicators of spoilage and contamination of perishable supplies. ☐ ☐ 18. Listed at least five (5) sustainable ways of disposing of spoilt stock to minimise its impact on environment. ☐ ☐ RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 3 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

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SITXINV006 – Receive, store and control stock. Unit Assessment Result Sheet (UARS) Assessment Task 1 Unit Knowledge Test (UKT) Student and Trainer/Assessor Details Unit code SITXINV006 Unit name Receive, store and control stock Outcome of Unit Assessment Task (UAT) First attempt: Outcome (please make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: Click or tap to enter a date. (Date of Marking) Second attempt : Outcome (please make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: Click or tap to enter a date. (Date of Marking) Feedback to Student First attempt: Click or tap here to enter text. Second attempt: Click or tap here to enter text. 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 RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 4 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

SITXINV006 – Receive, store and control stock. 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 11/06/2023 (Date of Submission) Trainer/Assessor Name Click or tap here to enter text. Trainer/Assessor Declaration I hold:  Vocational competencies at least to the level being delivered  Current relevant industry skills  Current knowledge and skills in VET and undertake.  Ongoing professional development in VET I declare that I have assessed 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 Click or tap to enter a date. (Date of Marking) RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 5 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

SITXINV006 – Receive, store and control stock. Assessment Task 2 – Assessor Checklist – Practical Demonstration (PD) To be assessed as satisfactory (S) in this assessment task the participant needs to demonstrate competency in the following critical aspects of evidence S N/S Your performance must address the following performance criteria/ performance checklist. Activity 1: Take delivery and stock in appropriate conditions 1. Take a 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 ☐ ☐ RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 6 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

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SITXINV006 – Receive, store and control stock. 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. RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 7 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

SITXINV006 – Receive, store and control stock. 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: ☐ ☐ RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 8 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

SITXINV006 – Receive, store and control stock. 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 ☐ ☐ RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 9 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

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SITXINV006 – Receive, store and control stock. 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 ☐ ☐ RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 10 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

SITXINV006 – Receive, store and control stock. 2.3.2 Students stick the labels to the products .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 ☐ ☐ RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 11 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

SITXINV006 – Receive, store and control stock. 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 ☐ ☐ Activity 2: Maintain Stock RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 12 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

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SITXINV006 – Receive, store and control stock. 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 ☐ ☐ RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 13 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

SITXINV006 – Receive, store and control stock. 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. ☐ ☐ RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 14 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

SITXINV006 – Receive, store and control stock. 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 ☐ ☐ RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 15 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

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SITXINV006 – Receive, store and control stock. 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 RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 16 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

SITXINV006 – Receive, store and control stock. 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 ☐ ☐ RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 17 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

SITXINV006 – Receive, store and control stock. 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: ☐ ☐ RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 18 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

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SITXINV006 – Receive, store and control stock. 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 Unit Assessment Result Sheet (UARS) Assessment Task 2 Practical Demonstration (PD) Student and Trainer/Assessor Details Unit code SITXINV006 Unit name Receive, store and control stock. Outcome of Unit Assessment Task (UAT) First attempt: Outcome (please make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 19 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

SITXINV006 – Receive, store and control stock. Date: Click or tap to enter a date. ( Date of Marking) Second attempt : Outcome (please make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: Click or tap to enter a date. (Date of Marking) Feedback to Student First attempt: Click or tap here to enter text. Second attempt: Click or tap here to enter text. 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. RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 20 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

SITXINV006 – Receive, store and control stock.  All appeal options have been explained to me. Student Signature Date 11/06/2023 (Date of Submission) Trainer/Assessor Name Click or tap here to enter text. Trainer/Assessor Declaration I hold:  Vocational competencies at least to the level being delivered  Current relevant industry skills  Current knowledge and skills in VET and undertake.  Ongoing professional development in VET I declare that I have assessed 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 Click or tap to enter a date. (Date of Marking) RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 21 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

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