Ass Tool_SITXINV006 Receive, store and maintain stock

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King's Own Institute *

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COOKERY

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Accounting

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Feb 20, 2024

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SITXINV006 – Receive, store and maintain stock Assessment Tool Mode | Classroom Delivery SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 1 of 43

Assignment Cover Sheet Student ID Student Name Unit SITXINV006 – Receive, store and maintain stock Assessment Task - Title/Number Trainer/Assessor Date Submitted Note : Plagiarism/Cheating is a serious offence. If a student is found plagiarising/cheating, it may result in a penalty of suspension/cancellation of student’s enrolment. In submitting their work, students must be aware of college’s Plagiarism and Academic Misconduct Policy available in student handbook, college’s website and student administration . Declaration of Originality: By submitting this assignment for assessment, I acknowledge and agree that:  This assessment task/work is submitted in accordance with the college’s Plagiarism and Academic Misconduct Policy . I also understand the serious nature of academic dishonesty (such as plagiarism) and the penalties attached to being found guilty of committing such offence  No part of this assessment task/work has been copied from any other source without acknowledgement of the source  No part of this assessment task/work has been written by any other person, except to the extent of team and/or group work as defined in the unit/assessment task  A copy of the original assessment task/work is retained by me and that I may be required to submit the original assignment to the trainer/assessor upon request  The trainer/assessor may, for the purpose of assessing this assessment task/work: o Provide a copy of this assignment to another member of the faculty for review and feedback; and/or o Submit a copy of this assignment to a plagiarism checking service. I acknowledge that a plagiarism checking service provider may then retain a copy of this assessment task/work on its database for the purpose of future plagiarism checking Late submission: Late submission without a prior approval of the trainer/assessor will not be accepted and may delay the assessment outcome. You may also need to resubmit work as per college’s Reassessment Policy . I declare that this assessment is my own work. Student signature: Date: ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- - Admin Use Only Received | Date Stamp Comments (if any) SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 2 of 43

Assessment Summary Read all the instructions below before attempting the assessment task. Assessment tasks are tools used to determine if you have the knowledge and skills to complete tasks to industry standards within the workplace. Your trainer/assessor will help you throughout this task and it is your responsibility to provide enough evidence to justify a competent decision by the trainer/assessor. If you do not understand the questions or what is required, ask your trainer/assessor for assistance. For group assessments, all students are to contribute to the assessment tasks. You can work in groups up to a maximum of four people. You are to complete all tasks by the due date and assessments must have a coversheet attached. If you think you do not have enough time to complete the tasks by the due date, discuss with the trainer/assessor the reasons of why you cannot submit on time. Writing your responses When answering questions, ensure that your answers are detailed enough to so the assessor can draw a conclusion that you have the knowledge and/or skills to demonstrate competency. Handwritten answers must be written in blue or black pen. When producing reports, ensure that your project has a title page, table of contents, page numbers, reference list, ensuring that your answers thoroughly match the questions asked. Answer all questions in your own words to avoid plagiarism. Plagiarism is copying someone else’s work or ideas and saying that it your own work. Sources of work must be properly referenced, outlining the source of your ideas. Penalties may include having to resubmit the assessment task again, repeating the Unit of competency, or for repeat plagiarism, expulsion from Australian College of Hospitality & Business Management. Marking of Assessments On submission of your assessment will be marked for a result of either Satisfactory (S) or Not Yet Satisfactory (NYS). If you receive a NYS result, you will be asked to redo the tasks again. To achieve a competent result with this unit, all tasks need to be completed and marked as satisfactory. Your trainer/assessor will provide feedback to you on each task, outlining where you must improve to achieve a Satisfactory (S) result. When all tasks are marked as Satisfactory (S), you will receive a result of Competent (C) for this unit otherwise, you will be marked Not Yet Competent (NYC). Assessments submitted to the trainer/assessor after the due date may not be accepted, and you may have to pay a resubmission fee / adjustment may apply. Students with Special Needs If leaners/learners have any special needs (e.g. physical disability, learning difficulty) regarding assessment, they should be directed to discuss these with the Course Coordinator. The college will endeavour to make all possible and reasonable adjustments to any aspect of assessment in order to address those needs. Some examples of additional support could include:  Language, literacy and numeracy (LLN)  Assistive technology  Additional materials or tutorials  Assistance in using technology for online delivery components. Reasonable adjustment Reasonable adjustment refers to any modification made to the learning environment, certification requirements, training delivery or assessment method to help learners with a disability access and participate in education and training on the same basis as those without disability (IBSA, 2015). The Disability Standards for Education 2005 were formed under the Disability Discrimination Act 1992. They clarify the obligations of training providers to ensure that learners who have a disability are able to access and participate in education and training on the same basis as those without disability. SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 3 of 43

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Some examples of reasonable adjustments could include:  Personal support services, e.g. a reader, Auslan interpreter, a scribe  assistive technology or special equipment, e.g. screen readers, magnifiers, alternative keyboards  modifying the presentation method, e.g. visual, oral, print, electronic  adjustments to timeframes, e.g. providing materials prior to class, extended time limits  adjustment of the physical environment, e.g. specific furniture, arrangement of classroom. The determination of “reasonableness” requires judgement that must take into account the impact on the RTO and the need to maintain the integrity of the qualification. While reasonable adjustments can be made to the ways in which evidence of performance is gathered and demonstrated, the criteria for making Competent/Not Yet Competent decisions (and/or awarding grades) should not be altered in any way. That is to say, the standards expected should be the same irrespective of the group and/or individual being assessed (Disability Standards for Education 2005). Skill Recognition and Credit Transfer Appropriate credit(s) may be granted to eligible students against each unit of competency on presentation of evidence of successful completion of the same unit in an equivalent or higher qualification. Under the Australian Qualifications Framework, this qualification recognises competencies achieved as part of a Nationally Recognised Qualification from other institutes or universities. Students may also apply for Recognition of Prior Learning (RPL) by providing evidence that they have the required skills and knowledge in the specific areas of competency through work/industry experience and/or completed eligible assessments in equivalent or higher qualification. Please refer to college’s RPL/Credit Transfer Policy for more information and applicable procedures. The policy is available either through the faculty coordinator or college’s website Academic Policies and Procedures Applicable policies and procedure related to this course including plagiarism, assessments, appeals and complaints, can be found with the course coordinator as well as in the “Policies and Procedures” section of the college’s website. Submission of Work All the written works must be submitted in a hard copy, and an additional soft/electronic copy if required by the trainer/assessor, with an accompanying “Assessment Cover Sheet”. Each Assessment Cover Sheet should be signed by the student and must contain student details and date of submission. Material submitted for assessment—Word processed assignments, reports, essays, projects, etc. must contain student’s name, ID (if available). Within the context of these assessment tasks, the assessor fulfils the role of client, manager or supervisor, as applicable. Work submitted for “approval” within this context must demonstrate care and attention to detail, such that the student inspires confidence that the work is being undertaken competently. Where soft copy/electronic files are submitted, students are encouraged to name the files according to established procedure. This would typically include a course or unit code, assessment or submission code, and in the case of multiple files an alphanumeric identifier. Multiple files may also be required to be submitted within an enclosing folder (with similar, appropriate naming conventions) or archive format—e.g. zip. Follow submission guidelines in each assessment task for specific instructions. SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 4 of 43

Unit Overview This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination. The unit is particularly important within a food safety regime and applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers. Personnel at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, and kitchen attendants. The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. Learning Outcomes On successful completion of this unit, the learner/trainee will be able to;  Take delivery of stock.  Store stock in appropriate conditions.  Maintain and rotate stock.  Check and dispose of spoilt stock. As well as demonstrating the performance criteria, to be assessed as competent, the learner must demonstrate their ability to apply the required knowledge and skills in a range of situations. These are summarised in the Competency Standards section below. Prerequisite Requirements SITXFSA005 Use hygienic practices for food safety Performance Criteria The following performance criteria specify the required level of performance for each of the elements of competency: Element Performance Criteria 1. Take delivery of stock. 1.1. Check incoming stock against orders and delivery documentation. 1.2. Inspect items for damage, quality and use-by dates and record findings according to organisational procedures. 1.3. Conduct and record temperature checks on perishable stock, ensuring they are within specified tolerances. 1.4. Identify discrepancies or deficiencies with delivered stock items, and reject supply within scope of own responsibility, or report findings. 1.5. Record details of incoming stock according to organisational procedures. 2. Store stock in appropriate conditions. 2.1. Choose and prepare correct environmental conditions for the storage of stock. 2.2. Promptly transport stock to storage area, using safe manual handling techniques to avoid injury. SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 5 of 43

2.3. Label perishable stock according to organisational procedures. 2.4. Store supplies in appropriate storage area to minimise wastage and avoid food contamination. 2.5. Maintain cleanliness of stock handling and storage areas, and identify and report problems. 3. Maintain and rotate stock. 3.1. Regularly check environmental conditions of all storage areas and equipment to maintain stock at optimum quality. 3.2. Protect supplies from damage of cross-contamination and pests. 3.3. Rotate perishable supplies according to principles of first- in-first-out to minimise wastage according to expiration dates. 3.4. Report on excess stock according to organisational procedures. 4. Check and dispose of spoilt stock. 4.1. Regularly check the quality of stock, identify deficiencies and report according to organisational procedures. 4.2. Inspect stock for pest damage and report according to organisational procedures. 4.3. Safely dispose of all spoilt stock, to minimise negative environmental impacts. Performance Evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:  receive, store and maintain stock for deliveries of each of the following types of food supplies:  dairy products  dry goods  eggs  frozen goods  fruit and vegetable  meat  poultry  seafood  for each of the above deliveries:  correctly interpret stock orders and delivery documentation  ensure use of appropriate environmental conditions  ensure stock is stored according to commercial time constraints and safe food handling practices  conduct temperature and quality checks on each of the above delivered goods to establish whether they are within allowable tolerances:  cold or chilled foods  dry goods  frozen foods  raw foods  identify spoilt stock and dispose of according to organisational procedures. Knowledge Evidence SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 6 of 43

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Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:  principles of stock control:  rotation of stock  product life cycle  minimising wastage of stock  key functions of stock control systems  organisational procedures for:  order and delivery documentation  receiving and recording incoming stock  reporting on discrepancies or deficiencies  stock security  safe manual handling techniques for the receipt, transportation and storage of stock  contents of date codes and rotation labels for stock  meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code  reasons for protecting food from contamination  different types of contamination:  microbiological  chemical  physical  methods of rejecting contaminated food  potential deficiencies of delivered stock:  contaminated stock  stock that is intended to be:  frozen but has thawed  chilled but has reached a dangerous temperature zone  packaged stock that is exposed through damaged packaging  correct environmental storage conditions for each of the main food types specified in the performance evidence:  correct humidity and temperature  correct ventilation  protecting perishables from exposure to:  heating or air conditioning  accidental damage through people traffic  environmental heat and light  sanitary cleanliness and hygiene  storing stock:  in dry stores  in cool rooms or refrigerators  in freezers  food safety procedures and standards for storage of stock:  appropriate containers  avoiding allergen contamination  labelling and coding  first in first out methods  product life of stock  quarantining the storage of items that are likely to be the source of contamination of food:  chemicals  clothing  personal belongings  indicators of spoilage and contamination of stock SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 7 of 43

 correct and environmentally sound disposal methods for spoilt stock. Introduction SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 8 of 43

Welcome to the Student Assessment Tasks for SITXINV006 Receive, store and maintain stock. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully. Assessment for this unit For you to be assessed as competent, you must successfully complete two assessment tasks:  Assessment Task 1: Knowledge questions – Students must answer all questions correctly.  Assessment Task 2: Practical Assessment/ Student Logbook – You must complete a range of food preparation tasks using commercial fixed and handheld equipment and complete a Student Logbook. The assessor must also observe a range of cooking tasks. Kitchen time required You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide . Assessment Task 1 Assessment Task Knowledge questions SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 9 of 43

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Schedule Outcomes Assessed Performance Criteria 1.1, 1.2, 1.3, 1.4, 1.5, 2.1, 2.2, 2.3, 2.4,2.5, 3.1, 3.2, 3.3,4.1,4.2,4.3 Knowledge & Performance Evidence Addresses some elements of required foundation skills, Knowledge skills and Performance Evidence as shown in the Assessment Mapping documents Instructions for answering written questions:  Student must have to 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.  Student must concise to the point and write answers according to the given word-limit or provide enough evidences to each question and do not provide irrelevant information.  Student must not use non-discriminatory language. The language used should not devalue, demean, or exclude individuals or groups based on attributes such as gender, disability, culture, race, religion, sexual preference or age. Gender inclusive language should be used.  Assessor should not accept answers copied directly from texts without acknowledgement of the text  Trainer/Assessor will provide student further information regarding the location of completing this assessment task. Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:  review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide  comply with the due date for assessment which your assessor will provide  adhere with your RTO’s submission guidelines  answer all questions completely and correctly  submit work which is original and, where necessary, properly referenced  submit a completed cover sheet with your work  avoid sharing your answers with other students . Assessment information SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 10 of 43 i

Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide . Refer to the appendix for information on:  where this task should be completed  the maximum time allowed for completing this assessment task  whether or not this task is open-book. Note : You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. Questions Provide answers to all of the questions below. SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 11 of 43

1. Briefly explain the following principles of stock control and their importance: Principles Why is this important? a) Rotation of stock Rotation of stock is a stock control principle that involves regularly moving older stock to the front and replacing it with new stock. This principle is important because it helps ensure that customers receive the freshest products and that the products do not become outdated. Additionally, it helps prevent overstocking, which can lead to waste and loss of money. By regularly rotating stock, businesses can maximize their profits and minimize losses. b) Product life cycle Product life cycle Product life cycle refers to the stages a product goes through from development to discontinuation. These stages include introduction, growth, maturity, and decline. It is important to understand the product life cycle in order to manage stock effectively and efficiently. Knowing when a product is no longer popular or when a new product is being released can help to avoid overstocking and understocking, which can be costly. Additionally, understanding the product life cycle can help to plan promotional activities, decide when and where to allocate resources, and determine pricing strategies. c) Minimising wastage of stock Minimizing wastage of stock is an important principle of stock control. It involves reducing the amount of stock that is wasted due to spoilage, damage, theft, or obsolescence. This helps to reduce costs associated with stocking and managing inventory, as well as preventing the need to purchase more stock than necessary. By minimizing wastage of stock, businesses can ensure that they have the right amount of stock on hand at all times and that it is being used efficiently. SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 12 of 43

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2. List and briefly describe three (3) order and delivery documentation associated with the receiving process of goods. Order and delivery documentation Description Delivery Note A delivery note is a document sent by the seller to the buyer that accompanies a delivery of goods. It lists the items that were sent, their quantity, and any other pertinent details. The buyer should check the accuracy of the delivery note before signing and returning it to the seller. Invoice An invoice is a bill sent by the seller to the buyer for payment of goods or services. It typically includes an itemized list of the goods purchased, their quantity, and the cost of each item. It may also include any applicable taxes or discounts. Receiving Report A receiving report is a document used to confirm that goods have been received by the buyer. It typically includes a description of the goods, their quantity, and the date they were received. It may also include other pertinent details such as the supplier, shipping method, and contact information. The receiving report should be signed by both the buyer and the seller. 3. List three (3) procedures that you would need to follow in regard to receiving and recording incoming stock. Ans- Three (3) procedures that would be need to follow in regard to receiving and recording incoming stock are; 1. Verify the incoming stock against the purchase order to make sure they match. 2. Record the quantity and condition of the incoming stock in the inventory system. 3. Count and inspect the stock to ensure accuracy. 4. Read the following scenario and answer the question that follows. You have received a delivery and you are checking the delivery docket and you identify that the delivery includes green grapes instead of the black grapes that were ordered and some of the tomatoes have black spots. What would you do to solve these problems and how would you document the discrepancies? SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 13 of 43

Ans- To solve the problems with the delivery of green grapes instead of black grapes and tomatoes with black spots, i would take the following steps: 1. Immediate Action :  Contact the Supplier: Get in touch with the supplier or delivery personnel to inform them of the discrepancies in the delivery. 2. Document the Discrepancies :  Record Details: Document the date and time of the delivery, the supplier's name, the invoice number, and any other relevant information. This will serve as evidence in case you need to resolve any disputes later. 3. Inspect the Products :  Examine the Green Grapes: Check the green grapes for any damage or issues. Ensure they meet your quality standards. Take clear photos of the green grapes to document their condition.  Inspect the Tomatoes: Examine the tomatoes with black spots and note the extent of the damage. Take clear photos of the affected tomatoes. 4. Notify Relevant Parties :  Notify Management: Inform your management or relevant department heads about the discrepancies. Provide them with the documented evidence and explain the potential impact on operations and customer satisfaction. 5. Resolve the Issues :  Contact the Supplier: Reach out to the supplier to report the incorrect items and damaged tomatoes. Request a resolution, which may include replacements for the incorrect items or a credit for the damaged goods.  Adjust Inventory: If necessary, update your inventory records to reflect the receipt of green grapes and damaged tomatoes. 6. Follow Up :  Document Communication: Keep records of all communication with the supplier regarding the discrepancies. This includes emails, phone calls, and any commitments made by the supplier for resolution.  Track Resolutions: Monitor the progress of the resolution process, whether it involves getting replacement items or a refund. 7. Prevent Future Incidents :  Review Procedures: Evaluate your receiving and inspection procedures to identify any weaknesses that may have led to the incorrect delivery or damaged products.  Communicate with the Supplier: Discuss the issues with the supplier to prevent similar incidents in the future. Consider establishing clearer order and quality control processes. SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 14 of 43

5. List three (3) security measures that are used to ensure that stock is kept safe and prevent losses. Ans- Three (3) security measures that are used to ensure that stock is kept safe and prevent losses are; 1. Security Cameras: Using security cameras to monitor stockroom, warehouses, and other areas where stock is stored can help deter theft and provide an audit trail of activity. 2. Access Controls: Implementing access controls such as lockable cages, restricted access areas, and keypad locks can help prevent unauthorized access to stock. 3. Inventory Management Systems: Utilizing inventory management systems such as barcode scanners, RFID tags, and other tracking technology can help keep track of stock levels and alert managers and employees of potential discrepancies. 6. Mark only the correct following statements regarding safe lifting practices.  If an item is too heavy, get help from a colleague.  Never bend from the knees – bend your back.  Heavy items must be stored on lower shelves.  When moving deliveries, you need to ensure that the area is free from obstacles to prevent falls.  Milk crates and boxes are ideal to store or reach items on higher shelves.  Use equipment provided to move heavy items. 7. What is the purpose of labelling food items and what details should be included on a label? SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 15 of 43

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Ans- The purpose of labelling food items and what details should be included on a label are; Purpose 1. Consumer Information : Food labels offer consumers valuable information to make informed choices about the foods they buy and consume. 2. Product Identification : Labels help consumers identify and distinguish one product from another, particularly when products have similar packaging or appearances. 3. Nutritional Information : Labels provide nutritional facts, helping consumers understand the nutritional content of the food, such as calories, macronutrients (carbohydrates, fats, proteins), vitamins, minerals, and allergen information. 4. Ingredient List : Labels list the ingredients used in the product, allowing consumers to check for allergens or specific ingredients they want to avoid. 5. Safety Information : Labels may include safety instructions, storage guidelines, and preparation recommendations to ensure consumers handle the product safely. 6. Regulatory Compliance : Food labels are often required by regulatory agencies to ensure that products meet safety and labeling standards, including ingredient disclosure and health claims. 7. Marketing and Branding : Labels also serve as a marketing tool, featuring branding elements like logos, slogans, and images that promote the product and the brand. Details 1. Product Name : Clearly state the name of the food product. 2. Manufacturer or Distributor Information : Include the name and contact information of the company responsible for the product. 3. Ingredients : List all ingredients used in the product, in descending order by weight. 4. Nutrition Facts : Provide a breakdown of key nutritional information per serving, including calories, fats, carbohydrates, protein, vitamins, and minerals. 5. Allergen Information : Highlight any common allergens present in the product, such as peanuts, tree nuts, dairy, eggs, wheat, soy, or fish. 6. Serving Size : Specify the serving size to which the provided nutritional information applies. 7. Expiration Date or Best Before Date : Indicate the date until which the product is expected to remain at its best quality. 8. Storage Instructions : Recommend appropriate storage conditions, such as refrigeration, to maintain product safety and quality. 9. Country of Origin : Specify where the product was produced or manufactured. 10. Barcodes : Include a barcode for efficient inventory and checkout processes. SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 16 of 43

11. Health Claims : If applicable, provide any approved health claims or statements about the product's health benefits. 12. Instructions for Use : Offer guidance on how to prepare, cook, or consume the product safely. 13. Net Weight or Volume : Clearly state the quantity of the product in standard units (e.g., grams, ounces, milliliters). 14. Packaging Date : Include the date when the product was packaged or produced. 8. Complete the following table as defined by the Australia New Zealand Food Standards Code: a) Meaning of contaminant A contaminant is a substance or agent, including microorganisms, not intentionally added to food which is present in such food as a result of the production (including operations carried out in crop husbandry, animal husbandry and veterinary medicine) or handling and processing of the food, or as a result of environmental contamination, which may compromise the safety, suitability and/or quality of the food. b) Meaning of contamination Contamination is the presence of foreign matter, including but not limited to micro-organisms, in food that may cause it to be unfit for human consumption or to present a health hazard. It can include physical, chemical and microbiological contamination. c) Potentially hazardous foods According to Code, a potentially hazardous food is one that needs to be stored at a specific temperature to limit the growth of any food-poisoning bacteria or to stop the development of food toxins. d) Examples of potentially hazardous foods 1. Raw or lightly cooked eggs 2. Unpasteurized milk and dairy products 3. Undercooked meat 4. Seafood 5. Ready-to-eat foods, such as deli meats, cold salads and SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 17 of 43

sandwiches, that have been held at temperatures between 4°C and 60°C 6. Shellfish 7. Soft cheeses, such as brie, feta and ricotta 8. Cooked rice and pasta 9. Cooked vegetables 10. Processed meats, such as salami, ham and luncheon meats 11. pre-prepared foods, such as salads, sushi, seafood and sandwiches 12. Cooked nuts 13. Dried fruits 14. Raw sprouts, such as alfalfa, beans, and mung bean sprouts 15. Unpasteurized juices and ciders 9. Answer the following questions related to contamination. a) Why do you need to ensure that food is protected against contamination? Ans- Food contamination can occur at any stage of the food production process, from the initial harvesting of raw materials to the final preparation of the food for consumption. Contaminants can include bacteria, viruses, parasites, or chemical substances. If these contaminants are ingrown in food and then consumed, they can cause foodborne illnesses, commonly known as food poisoning. Symptoms of food poisoning can range from mild discomfort to severe dehydration and hospitalization. Therefore, it's crucial to protect food against contamination to ensure it's safe to eat. This can be achieved through proper food handling and storage, maintaining cleanliness in the kitchen, and cooking food to the correct temperature. By doing so, we can reduce the risk of foodborne illnesses and ensure the health and safety of those consuming the food. b) List five (5) ways that you can protect people from contamination? Ans- Five (5) ways that you can protect people from contamination are; 1. Practice good hygiene by washing hands with soap and water frequently. 2. Keep surfaces and objects clean and disinfected. 3. Wear protective clothing, such as masks and gloves, when necessary. SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 18 of 43

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4. Practice social distancing and avoid close contact with others. 5. Stay home if you are feeling unwell and seek medical attention if necessary. SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 19 of 43

10. Briefly explain the three ( 3) different types of contamination and given an example of each. Type of contamination Description Example a) Microbiological Microbiological contamination is the presence of harmful bacteria, viruses, fungi, or parasites in a food or beverage. An example of this type of contamination is when a food handler is sick and doesn't wash their hands after using the restroom, then touches food that is served to the public. b) Chemical Chemical contamination is the presence of harmful chemicals, such as pesticides, herbicides, and cleaning chemicals, in food or beverages. An example of this type of contamination is when a crop is sprayed with a pesticide and the residue of that pesticide remains on the crop, then the crop is consumed. c) Physical Physical contamination is the presence of foreign objects, such as hair, glass, and metal, in food or beverages. An example of this type of contamination is when a piece of glass falls into a container of food and is not removed before the food is served. 11. List two (2) common methods for rejecting contaminated food. Ans- Two common methods for rejecting contaminated food are: 1. Visual Inspection : This method involves physically examining the food product for any visible signs of contamination, such as mold, discoloration, unusual odors, foreign objects, or other irregularities. Food handlers and quality control personnel can use their visual judgment to identify contaminated items and remove them from the production or retail process. Visual inspection is a simple but effective way to quickly detect and reject contaminated food. 2. Use of Detection Tools : Various detection tools and equipment are available for identifying contaminants in food. One common tool is a metal detector, which can detect metal fragments or foreign objects that may have inadvertently entered the food during processing or packaging. Another example is a food safety scanner or X-ray machine, which can identify contaminants like glass, plastic, or bone SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 20 of 43

fragments that are not visible to the naked eye. These tools can be integrated into the production line to automatically reject contaminated food items based on predefined criteria, such as size, density, or composition. 12. List five (5) common faults in deliveries. Ans- Five common faults in deliveries include: 1. Incorrect Items : Delivery of the wrong products or items that do not match the order placed by the customer or business. This can result in customer dissatisfaction and potential inventory issues. 2. Incomplete Deliveries : Missing items or incomplete orders, where not all the items that were supposed to be included in the delivery are present. This can disrupt operations and customer expectations. 3. Damaged Goods : Delivery of products that are damaged, broken, or in poor condition. This can lead to product wastage, returns, and customer complaints. 4. Late Deliveries : Deliveries that arrive after the agreed-upon or expected delivery time. Late deliveries can disrupt schedules, cause inventory problems, and impact customer trust. 5. Incorrect Quantity : Deliveries that contain more or fewer items than the quantity specified in the order. This can affect inventory management, pricing, and customer orders. SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 21 of 43

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13. Write down the correct storage conditions for each of the food types. Dairy products Dry goods Eggs Frozen goods Fruit and vegetable Meat / Poultry / Seafood a) humidity and temperature Refrigerate at 40°F or below, with relative humidity no higher than 85% Store at 40°F or below, with relative humidity no higher than 65%. Refrigerate at 40°F or below, with relative humidity no higher than 80%. Refrigerate at 40°F or below, with relative humidity no higher than 80%. Store at 45-55°F, with relative humidity of 90- 95%. Refrigerate at 40°F or below, with relative humidity no higher than 70%. b) ventilation Store in a refrigerator at a temperature of 40°F or below. Store in a cool, dry, and well- ventilated area. Store in a refrigerator at a temperature of 40°F or below Storage temperature should be 0°F (- 18°C). Foods should be stored in a freezer with a temperature not exceeding 0°F (- 18°C). Store in a cool, dry, and well- ventilated area. Store in a cool, dry, and well- ventilated area. Store in a refrigerator at a temperature of 40°F or below. c) heating or air conditioning Dairy products should be stored in a cool, dry place with temperatures between 35- Store in a cool, dry place. Eggs should be stored in a cool, dry place, away from direct sunlight, and should not be subjected to Store in the freezer at or below -18°C (0°F). Store in a cool, dark, and dry place. Store at 40°F or below and use within 2 days. SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 22 of 43

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Dairy products Dry goods Eggs Frozen goods Fruit and vegetable Meat / Poultry / Seafood 45°F (2-7°C). Avoid exposing them to direct sunlight or direct heat sources, such as a heating or air conditioning vent. heating or air conditioning. d) accidental damage through people traffic Store in an airtight container in a refrigerator at 40°F (4°C) or below. Store in an airtight container in a cool, dry place. Store in a cool, dry place away from direct sunlight. Refrigerate once opened. Store in the freezer at 0°F or below to prevent accidental damage through people's traffic. Store in a cool, dry place in a well-ventilated basket or container Store in an airtight container in the refrigerator at 40°F (4°C) or below. e) environment al heat and light Store in a cool, dry place away from direct sunlight and excessive heat. Store in a cool, dark place. Store in a cool, dry place away from direct sunlight. Store in a freezer at 0°F (- 18°C) or below. Store in a cool, dark place away from direct sunlight. Keep refrigerated if possible. Store in the refrigerator or freezer, away from any other food. SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 23 of 43

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14. Complete the table with how to clean and maintain the following storage areas. Storage area Requirements to clean and maintain a) Dry stores C Cleaning schedule: Wipe down shelves and floors regularly with a damp cloth. M. Maintenance: Check expiration dates on food items and rotate stock accordingly. Floors: Sweep, mop, and vacuum floors regularly. Walls: Wipe walls with a damp cloth and disinfect as needed. S. Shelving: Clean shelves with a damp cloth and disinfect as needed. b) Coolroom/ refrigerator C Cleaning schedule: : Daily Temperature: 0 - 5°C Maintenance: Clean regularly with warm, soapy water and mop SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 24 of 43

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Storage area Requirements to clean and maintain Floors: Sweep and mop regularly Walls: Clean and sanitize regularly Shelving: Dust and clean shelves weekly c) Freezer Cleaning schedule: At least once a month Temperature and maintenance: Regularly check the temperature of the freezer and adjust the settings as needed. Cleaning: clean the interior and exterior of the freezer with warm, soapy water and a sponge. Clean the condenser coils, replace the door gasket, and check the door seal for proper sealing. SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 25 of 43

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15. What is a HACCP food safety plan? Ans- HACCP stands for Hazard Analysis and Critical Control Points. It is an internationally recognized system for reducing the risk of food safety hazards. It is a preventative system that focuses on identifying, evaluating, and controlling food safety hazards from the raw material stage to the end product of the food. The plan includes identifying critical points in the process where hazards can occur and establishing control measures to prevent or reduce the risk of contamination. 16. What are the food safety procedures and standards for storage of stock in regards to the following? a) Appropriate containers 1. Food containers should be made of materials that are safe for food storage and not porous. 2. Containers and lids should fit tightly and be sealed properly to prevent contamination. 3. All food containers should be labeled with the item being stored, the date it was placed in the container and the expiration date. 4. All food containers should have tight-fitting lids to prevent spillage and contamination. 5. Containers should be stored off of the floor and away from walls and other surfaces to allow for proper air circulation. 6. Dry goods should be stored in airtight containers and be kept away from moisture and high temperatures. 7. Perishable items should be stored in the refrigerator or freezer at the correct temperature. 8. Containers should be cleaned and sanitized regularly to prevent contamination. b) Avoiding allergen contamination 1. Ensure that all food products are clearly labeled with allergen information. 2. Store all allergen-containing ingredients, foods, and products in clearly labelled containers. SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 26 of 43

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3. Separate allergen-containing ingredients, foods, and products from non-allergen foods and ingredients. 4. Store allergen-containing ingredients, foods, and products on a separate shelf or area of the storage facility. 5. Clean and sanitize all storage surfaces and equipment that have come into contact with allergen-containing ingredients, foods, and products after each use. 6. Use separate utensils, storage containers, and other equipment for allergen-containing ingredients, foods, and products. 7. Wear gloves when handling allergen-containing ingredients, foods, and products. 8. Monitor storage temperatures to ensure that allergen-containing ingredients, foods, and products are kept at safe temperatures. 17. List three (3) items that are likely to be the source of contamination of food and how you could isolate them. Item How to isolate a) Chemicals Isolate chemicals by storing them in a separate space from the area where food is prepared and ensure that safety protocols are in place to prevent accidental contact with food. b) Clothing Isolate clothing by ensuring that workers wear appropriate clothing when handling food, and store clothing away from the food preparation areas. c) Personal belongings Isolate personal belongings by providing workers with separate lockers to store personal items away from food preparation areas. 18. What are the indicators of spoilage and contamination of stock? SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 27 of 43

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Ans- Indicators of spoilage and contamination of stock may include changes in color, texture, Odors, or taste; the presence of Mold, bacteria, or other microorganisms; and the presence of insects, rodents, or other pests. 19. List two (2) methods to correctly dispose of spoilt stock. Ans- Two methods to correctly dispose of spoilt stock are. 1. Separate the spoilt stock from the usable stock and place it in a designated area for disposal. 2. Contact a registered waste management company to collect and safely dispose of the spoilt stock. SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 28 of 43

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Assessment Task 1: Checklist Student’s name: Did the student provide a sufficient and clear answer that addresses the suggested answer for the following? Completed successfully? Comments Yes No Question 1a Question 1b Question 1c Question 2 Question 3 Question 4 Question 5 Question 6 Question 7 Question 8a Question 8b Question 8c Question 8d Question 9a Question 9b Question 10a Question 10b Question 10c SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 29 of 43

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Question 11 Question 12 Question 13a Question 13b Question 13c Question 13d Question 13e Question 14a Question 14b Question 14c Question 15 Question 16a Question 16b Question 17a Question 17b Question 17c Question 18 Question 19 Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Date: SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 30 of 43

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Assessment Task 2 Assessment Task Practical Assessment/ Student Logbook Schedule Outcomes Assessed Performance Criteria 1.1, 1.2, 1.3, 1.4,1.5, 2.1, 2.2, 2.3, 2.4,2.5,3.1, 3.2, 3.3,3.4,4.1,4.2,4.3 Knowledge & Performance Evidence Addresses some elements of required foundation skills, Knowledge skills and Performance Evidence as shown in the Assessment Mapping documents Information for students In this task, you are required to research information about local facilities, products and services and then answer three customer enquiries about these, as well as seek feedback. You will need access to:  your learning resources and other information for reference  your Customer Service Policy and Procedures  your Customer Feedback Form  your Customer Enquiry Survey. Ensure that you:  review the advice to students regarding responding to written tasks in the Hospitality Works Student User Guide  comply with the due date for assessment which your assessor will provide  adhere with BIC’s submission guidelines  answer all questions completely and correctly  submit work which is original and, where necessary, properly referenced  submit a completed cover sheet with your work  avoid sharing your answers with other students. Information for students Tasks required for this unit SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 31 of 43

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This unit of competency requires that you:  receive, store and maintain stock for deliveries of each of the following types of food supplies: o dairy products o dry goods o eggs o frozen goods o fruit and vegetable o meat o poultry o seafood  for each of the above deliveries: o correctly interpret stock orders and delivery documentation o ensure use of appropriate environmental conditions o ensure stock is stored according to commercial time constraints and safe food handling practices  conduct temperature and quality checks on each of the above delivered goods to establish whether they are within allowable tolerances: o cold or chilled foods o dry goods o frozen foods o raw foods  identify spoilt stock and dispose of according to organisational procedures. Instructions for how you will complete these requirements are included below. Activities Complete the following activities. 1. Carefully read the following information. SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 32 of 43

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Successful completion of this unit requires that you complete receive, store and maintain stock for deliveries tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided a Student Logbook to help you. Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook . What do I need to demonstrate? During your practical assessments you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:  reviewing order documents against delivery documents to confirm order is correct  inspecting items for damage, quality and use-by dates and record findings  conducting and recording temperature checks on perishable stock, ensuring they are within specified tolerances  identifying and accurately recording and reporting stock quality and discrepancy issues  recording details of incoming stock  choosing and preparing correct environmental conditions for the storage of stock  following manual handling procedures to lift and move stock safely  labelling stock according to organisational procedures  minimising wastage and avoiding food contamination  maintaining cleanliness of stock handling and storage areas, and identifying and reporting problems  regularly checking environmental conditions of all storage areas and equipment to maintain stock at optimum quality  protecting supplies from damage of cross-contamination and pests  rotating perishable supplies according to principles of first-in-first-out  reporting on excess stock  regularly checking the quality of stock, identifying deficiencies and reporting  inspecting stock for pest damage and reporting  safely disposing of all spoilt stock, to minimise negative environmental impacts. How will I provide evidence? In your Student Logbook you will find some detailed information about providing evidence, the preparation and planning documents you must complete each time SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 33 of 43

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you receive a delivery, a logbook summary, and a Reflective journal . Each time you process delivery of stock for assessment of this unit, you will need to:  complete a Receive, Store, and Maintain Stock document  complete a Reflective journal (a reflective journal provides an opportunity for you to think about the processes you undertook – what went well, what you would do differently next time); it also helps you to provide evidence for your assessment  ask your supervisor/assessor to sign the Supervisor Declaration section at the end of your Reflective journal . Your assessor will also observe you as you receive, store, and maintain stock and complete an observation checklist. As directed in your Student Logbook, you will need to ensure you receive, store and maintain stock for each of the following food groups:  Dairy products  Dry goods  Eggs  Frozen goods  Fruit and vegetable  Meat  Poultry  Seafood Tips for completing your Student Logbook  Read through this assessment and your Student Logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.  Stay up to date! Complete a logbook entry at the end of each time you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.  Stay in touch with your assessor. Ask questions, raise issues, check in, communicate Most importantly, ask for help if you are having trouble! 2. Take delivery of stock and store stock in appropriate conditions. When the delivery arrives, you will need to:  check order against documentation  identify any discrepancies SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 34 of 43

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 conduct quality check: o record temperatures o identify any damaged or spoilt items o check used by dates  follow security procedures  complete accurate stock documentation  report any waste  dispose any waste safely and in an environmentally appropriate way  store stock in appropriate conditions  label items where required  use the FIFO principle  use correct manual handling techniques  complete tasks within commercial timeframes and to ensure food safety. A Receive, store and maintain stock template has been provided to help you. 3. Maintain and rotate stock and check and dispose of spoilt stock. Once you have received and stored new stock the current stock must be maintained. Ensure that you:  check temperatures of storage areas to ensure they are within optimum ranges  regularly check environmental conditions of all storage areas and equipment to maintain stock at optimum quality  conduct scheduled cleaning of storage areas  check storage areas for signs of damage due to pest, people traffic, sun damage etc.  check stocks used by dates and ensure all items follow the FIFO principle  identify any items that are of poor quality, close to or past their used by date or spoilt/contaminated  identify any excess stock  report any excess stock, maintenance, damage or waste found  dispose any waste safely and environmentally. Complete a Reflective journal for each time you receive and store stock as part of your assessment for this unit. Don’t forget to ask your supervisor/assessor to complete the declaration. SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 35 of 43

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4. Submit documents to your assessor. Finalise your Student Logbook . Ensure all documents are clear and complete. It should include the following completed documents for each time you take delivery of stock as part of your assessment for this unit.  Receive, Store and Maintain Stock.  Reflective journal (endorsed by your supervisor/assessor). Send or submit the completed Student Logbook to your assessor. Assessment Task 2: Checklist Receive, Store and Maintain Stock Take delivery of stock Analyses the stock received and answer the following questions. Is there any damage, or products past their used by date? No, there is no any damage or product past used by date. Were the temperatures within tolerances? Yes, the temperatures within tolerances. Was there any discrepancy or deficiencies with the delivered stock? No, there is any discrepancy or deficiencies with the delivered stock. If yes to any questions above what was the process to rectify? The process to rectify is to do right things with others. What was the procedure to record details? The procedures to record details are use or modify, support or safeguard, store or eliminate. SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 36 of 43

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Store stock in appropriate conditions Analyses the storage conditions and answers the following questions. How do you identify where the stock needs to be stored? The stock needs to be stored for six to eight months in the freezer or the refrigerator. Was the stock stored quickly to ensure safe food handling practices? Yes, the stock stored quickly to ensure safe food handling practices. Was the HACCP food safety plan followed? Yes, the HACCP food safety plan followed. Were the stock transports using safe manual handling techniques? Yes, the stock transports using safe manual handling techniques. What items require labelling? And why? Soya bean wheat, salt are the labelling items because they need to be transferred to another containers . Was the first in first out method used? Yes, this is the method Were the storage areas clean when storing new stock? Keep items that provide a risk of food poisoning at 5 °C or above or below 60°C to remain out of the danger zone. Did you need to report any maintenance, pest, security or cleanliness issues? It must disclose any maintenance. The Goods must be maintained in lidded, lockable containers. Maintain and rotate stock & check and dispose of spoilt stock Analyses the current stock and answers the following questions. Any signs of spoilage or contamination? Any of these unpleasant symptoms, as well as any look that differs from the food in its fresh form, such as a change in colour or texture, flavour, or taste, can be signs of food spoilage. Check storage area temperatures? Are they at optimum levels? SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 37 of 43

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Storage must be kept between 0 and 1 °C in order to prevent degradation and sprouting during storage. The RH must be high. to halt the loss of sharpness and desiccation. Any stock past or close to its used by or best before date? The best-before date tells customers that if the product has been handled carefully and stored in conditions appropriate for that product, it should remain in good condition, unopened, until the date specified. Check stock quality (is there any items that need to be disposed of)? No, there is no any items that need to be disposed of. Any excess stock? No, any excess stock Reporting process? No, there is not any reporting process. Any stock disposed of? How? No, there is any disposed of. SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 38 of 43

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SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 39 of 43

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Assessment Task 2: Checklist Student’s name: Has the following been completed? Completed successfully? Comments Yes No The student has satisfactorily completed a Receive, store and maintain stock document for each delivery and all of the following types of food supplies have been addressed:  dairy products  dry goods  eggs  frozen goods  fruit and vegetable  meat  poultry  seafood. The student has satisfactorily completed a Reflective journal for each delivery and all of the following types of food supplies have been addressed:  dairy products  dry goods  eggs  frozen goods  fruit and vegetable  meat  poultry  seafood. Assessor observations have been completed and collectively across all SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 41 of 43

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observations (either singular or on multiple occasions) all boxes have been checked as Yes and the student demonstrated their competence as per the Quality indicators provided in the assessor logbook. The student’s workplace supervisor (or the assessor if in a training kitchen) has completed the Supervisor Declaration Section in the student’s logbook and you are satisfied that they have answered Yes to each question, the supervisor has provided comments/feedback and you have followed up on any gaps or concerns you have by discussing this with the supervisor. Provide details of any discussions that took place in the Comments column. The Logbook summary table has been satisfactorily completed and all boxes have been ticked and there is a matching corresponding numbered reflective journal entry for each line. Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Date: Student Feedback Form Unit SITXINV006 Receive, store and maintain stock SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 42 of 43

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Student Name: Date Assessor Name: Please provide us some feedback on your assessment process. Information provided on this form is used for evaluation of our assessment systems and processes. This information is confidential and is not released to any external parties without your written consent. There is no need to sign your name as your feedback is confidential. Strongly Agree Agree Average Disagree Strongly Disagree I received information about the assessment requirements prior to undertaking the tasks 5 4 3 2 1 The assessment instructions were clear and easy to understand 5 4 3 2 1 I understood the purpose of the assessment 5 4 3 2 1 The assessment meets your expectation 5 4 3 2 1 My Assessor was organised and well prepared 5 4 3 2 1 The assessment was Fair, Valid, Flexible and Reliable 5 4 3 2 1 My Assessor's conduct was professional 5 4 3 2 1 The assessment was an accurate reflection of the unit requirements 5 4 3 2 1 I was comfortable with the outcome of the assessment 5 4 3 2 1 I received feedback about assessments I completed 5 4 3 2 1 The pace of this unit was: Too Slow Great Pace Too Fast Comments: SITXINV006 – Receive, store and maintain stock Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 43 of 43

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