SITXINV006 Task 2 - Practical Observation

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Assessment Task 2: Practical Observation Unit Name: - SITXINV006 Unit Code: - Receive, store and maintain stock Assessment for this Unit of Competency/Cluster Details Assessment Task 1 Assessment Task 2 Practical Observation Assessment Task 3 Assessment conducted in this instance: Assessment Tasks 1 2 3 Version Number: v1 Unit Code: SITXINV006 Duke College (DC) CRICOS ID: 02564C RTO ID: 90681 Assessment Tasks and Instructions Assessment Guidelines What will be assessed

The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria for this unit of competency and relating to the following aspects: ∙ receive, store and maintain different stock deliveries ∙ correctly interpret stock orders and delivery documentation for items received in the above deliveries ∙ complete stock documentation relating to each of the above stock deliveries ∙ integrate into the above work activities: o security procedures o manual handling techniques o commercial time constraints ∙ conduct temperature and quality checks on each of the following delivered goods to establish whether they are within allowable tolerances: o cold or chilled foods o frozen foods o raw foods o reheated foods or ingredients ∙ maintain quality of at least six of the following range of perishable supplies for food and beverage, commercial cookery or catering operations: o beverages o dairy products o frozen goods o fruit o meat o poultry o seafood o vegetables ∙ identify spoilt stock and dispose of according to organisational procedures. Place/Location where assessment will be conducted DUKE COLLEGE Class Room and DUKE COLLEGE Training Kitchen Resource Requirements Pen, Paper, Internet access or info via a data projector or printed format o Order documentation o Calculator o Stock control documentation o Electronic equipment used for stock control o Transport equipment o Labels Reasonable Adjustments - Refer to Assessment instructions for students document RPL- Refer to Assessment instructions for students document Instructions for assessment including WHS requirements 1. You will be observed receiving, storing and maintaining different stock deliveries. 2. You will be observed completing each of the following tasks set out below or as instructed by your trainer. 3. You are required to wear a complete uniform applicable to your area of training or as instructed 4. Your personal presentation must reflect the standards typically expected and acceptable in the hospitality and tourism industry.

Version Number: v1 Unit Code: SITXINV006 Duke College (DC) CRICOS ID: 02564C RTO ID: 90681 5. You will be observed completing each of the following tasks set out below or as instructed by your trainer. 6. The observation may be conducted on 1 or several occasions in order to cover all the assessment requirements outlined in the instructions and the tasks set out below The observation criteria below provide a guideline for criteria relevant for each task. Version Number: v1 Unit Code: SITXINV006 Duke College (DC) CRICOS ID: 02564C RTO ID: 90681 Assessment Task 2: Practical Observation Assessment Instances – Overview Indicate what will be observed during the assessment instances 1-6 Instance Date Duration from ... to... Tasks to be completed: Instance 1: 12/10/2023 3:00 Pm- 8:30 Pm ● Check the delivery documentation for dairy products to ensure it matches the order. ● Perform a visual inspection of dairy products for any signs of damage or spoilage. ● Ensure that dairy products are stored at the appropriate temperature in the designated storage area. ● Label dairy products with the receipt date and monitor their shelf life. ● Complete stock documentation for the received dairy products, including quantities and quality checks. Type of Delivery: Dairy Products Instance 2: 12/10/2023 3:00 Pm- 8:30 Pm ● Check the delivery documentation for dry goods to verify the order and quantities. ● Inspect dry goods for any damaged packaging or signs of contamination. ● Store dry goods in a dry and cool storage area, following FIFO principles. ● Label dry goods with the receipt date and ensure proper stock rotation. ● Complete stock Type of Delivery: Dry Goods

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documentation for the dry goods, recording quantities and quality checks. Instance 3: 12/10/2023 3:00 Pm- 8:30 Pm ● Examine the delivery documentation for seafood to confirm the order and quantities. ● Perform a sensory evaluation of the seafood to check for freshness and signs of spoilage. ● Store seafood at the correct temperature and ensure it is properly sealed to prevent contamination. ● Label seafood with the receipt date and regularly monitor its condition. ● Complete stock documentation for the seafood, including quantities and quality assessments. Type of Delivery Sea Food: Instance 4: 12/10/2023 3:00 Pm- 8:30 Pm ● Review the delivery documentation for beverages, verifying the order and quantities. ● Inspect beverage containers for any damage, leaks, or signs of tampering. ● Store beverages in a designated area, ensuring they are upright and secure. ● Label beverages with the receipt date and maintain stock rotation. ● Complete stock documentation for the beverages, recording quantities and quality checks. Type of Delivery: Beverages Instance 5: 12/10/2023 3:00 Pm- 8:30 Pm ● Check the delivery documentation for vegetables, confirming

the order and quantities. ● Inspect vegetables for freshness and any signs of wilting or damage. ● Store vegetables in a cool, humid environment to maintain freshness. ● Label the vegetables with the receipt date and organize them for FIFO. ● Complete stock documentation for the vegetables, including quantities and quality assessments. Type of Delivery: Vegetables Instance 6: Poultry 12/10/2023 3:00 Pm- 8:30 Pm ● Examine the delivery documentation for poultry to validate the order and quantities. ● Conduct a visual and tactile inspection of poultry to ensure it is fresh and free from any abnormalities. ● Store poultry in a refrigerated area, separate from other products to prevent cross-contamination. ● Label poultry with the receipt date and monitor its shelf life. ● Complete stock documentation for the poultry, recording quantities and quality checks. Type of Delivery: Version Number: v1 Unit Code: SITXINV006 Duke College (DC) CRICOS ID: 02564C RTO ID: 90681 You will need to perform the tasks below or as instructed by your trainer. You will be required to receive, store and maintain different stock deliveries. The following tasks provide a guideline for details which must be completed, reflect in the observation criteria below. 1. Preparation 1. Prepare the storage areas relevant for each delivery expected 2. Prepare the storage areas to accommodate the expected deliveries according to Food Safety, Hygiene and WHS Requirements. 3. Check the ambient storage conditions for each storage area as relevant.

4. Prepare any recording tools and equipment required to receive and check incoming stock. 5. Prepare any equipment which may be required to move stock into storage. 2. Receiving Process 6. Demonstrate to your trainer how you will process the delivery to ensure all items meet specifications including quality and quantities ordered and received. 7. Meet all recording requirements. 8. Identify any Discrepancies and explain to your trainer the processes that should be followed for these. Discrepancies could be build-in to assess problem solving ability of student e.g. contaminated item, leaking chemical etc. and may be supported through active questioning. 3. Storage: 9. Identify the storage requirements for each item. 10. Label the items as required. 11. Move the items into storage to ensure quality is maintained at all times. 12. Ensure the security of stock items in transit and in storage areas is maintained at all times. 13. Store and arrange all items according to FIFO principles. 14. Ensure older stock has use-be or best before dates which are shorter than new stock received and report any deficiencies. 4. Monitoring: 15. Record the storage temperatures of all storage areas. 16. Demonstrate how you will monitor existing stock in storage. 17. Explain to your trainer how any stock close to expiry can be used to prevent wastage. 5. Disposal: 18. Identify and dispose of any stock to organisational procedures or as instructed by your trainer. 19. Identify any hazardous substances which require disposal and explain the procedures for safe disposal of these. For the purpose of this assessment, this provision may need to be simulated by trainer. Version Number: v1 Unit Code: SITXINV006 Duke College (DC) CRICOS ID: 02564C RTO ID: 90681 Trainer Assessor to fill Instances 1-3 Observation Criteria 1.Instance 2. Instance 3. Instance S NYS S NYS S NYS Comments 1 The storage areas relevant for the variety of foods expected are identified 2 The storage area is inspected for signs of vermin infestation as instructed 3 Storage areas are prepared for delivery:

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Areas are swept, cleaned and sanitised as required Old stock is moved forward or to the side to allow for FIFO principle 4 Student prepares scales Student prepares receiving log sheet and pen Containers or vessels to unpack stock for storage are prepared 5 Provisions for transporting foods are prepared/ considered e.g. clean trolley, cart etc. 6 Student demonstrates the correct requirements for the receiving process: Check the invoice (against the order sheet as applicable) Check quantities, packaging, date codes Check cry-Vac/packaging for seepage Check quality of fresh produce Check weights Identifies any damage to goods received 7 The recording requirements are correctly identified All details are recorded correctly 8 Identifies and reports procedures for any discrepancy(ies) 9 Identifies the appropriate storage area for each item/category 10 Labels products as required or instructed 11 Moves items into storage in order of priority (refrigerated before no- refrigerated 12 The security of goods received in transit and in storage areas is maintained 13 Items are stored according to FIFO as prepared for in (sub3.) 14 Older stock items are checked for dates to ensure no new stock received has a shorter life span than existing stock 15 Student takes readings of all storage areas post storing 16 Student explains provisions for frequency of monitoring (and adjustment requirement). Student explains requirements and instances which would require reporting.

17 Actions to utilise stock near expiry or spoilage are suggested 18 Spoilt stock is segregated to prevent cross contamination hazards Spoilt stock is disposed of to organisational procedures or as instructed 19 Hazardous substances requiring disposal are identified Correct disposal methods for hazardous substances are identified and suggested. Personal hygiene aspects are applied when handling spoilt stock or between handling edible items (e.g. Hand washing) Version Number: v1 Unit Code: SITXINV006 Duke College (DC) CRICOS ID: 02564C RTO ID: 90681 Trainer Assessor to fill Instances 4-6 Observation Criteria 4.Instance 5. Instance 6. Instance S NYS S NYS S NYS Comments 1 The storage areas relevant for the variety of foods expected are identified 2 The storage area is inspected for signs of vermin infestation as instructed 3 Storage areas are prepared for delivery: Areas are swept, cleaned and sanitised as required Old stock is moved forward or to the side to allow for FIFO principle 4 Student prepares scales Student prepares receiving log sheet and pen Containers or vessels to unpack stock for storage are prepared 5 Provisions for transporting foods are prepared/ considered e.g. clean trolley, cart etc. 6 Student demonstrates the correct requirements for the receiving process: Check the invoice (against the order sheet as applicable) Check quantities, packaging, date codes Check cry-Vac/packaging for seepage Check quality of fresh produce

Check weights Identifies any damage to goods received 7 The recording requirements are correctly identified All details are recorded correctly 8 Identifies and reports procedures for any discrepancy(ies) 9 Identifies the appropriate storage area for each item/category 10 Labels products as required or instructed 11 Moves items into storage in order of priority (refrigerated before no- refrigerated 12 The security of goods received in transit and in storage areas is maintained 13 Items are stored according to FIFO as prepared for in (sub3.) 14 Older stock items are checked for dates to ensure no new stock received has a shorter life span than existing stock 15 Student takes readings of all storage areas post storing 16 Student explains provisions for frequency of monitoring (and adjustment requirement). Student explains requirements and instances which would require reporting. 17 Actions to utilise stock near expiry or spoilage are suggested 18 Spoilt stock is segregated to prevent cross contamination hazards Spoilt stock is disposed of to organisational procedures or as instructed 19 Hazardous substances requiring disposal are identified Correct disposal methods for hazardous substances are identified and suggested. Personal hygiene aspects are applied when handling spoilt stock or between handling edible items (e.g. Hand washing)

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Instance Date Duration from ............................ to ................................... Tasks Instance 1: Sea foods October 13, 2023 3PM to 8PM 1. Conduct temperature and quality checks on each of the following commodities: √ Cold, chilled foods √ frozen foods √ raw foods reheated foods or ingredients Beverages Dairy products Frozen goods Fruit Meat Poultry October 13, 2023 4PM to 9PM 2. Maintain quality of at least six of the following range of perishable supplies: √ beverages √ dairy product √ frozen goods √ fruit √ meat √ poultry seafood vegetables No items or goods spoilt October 13, 2023 5PM to 10PM 3. Identify spoilt stock and dispose of according to organizational procedures Instance 2: Frozen goods Octobe r 13, 2023 3PM to 8PM 1. Conduct temperature and quality checks on each of the following commodities: cold or chilled foods √ frozen foods – 18C raw foods reheated foods or ingredients

Beverages Dairy products Frozen goods Fruit Meat Vegetables Octobe r 13, 2023 4PM to 9PM 2. Maintain quality of at least six of the following range of perishable supplies: √ beverages √ dairy product √ frozen goods √ fruit √ meat poultry seafoo d √ veget ables Vegetable needs to dispose Octobe r 13, 2023 5PM to 10PM 3. Identify spoilt stock and dispose of according to organizational procedures Instance 3: Meat Octob er 13, 2023 3PM to 10PM 1. Conduct temperature and quality checks on each of the following commodities : cold or chilled foods frozen foods √ raw foods- 2C reheated foods or ingredients Beverages Dairy products Frozen goods Fruit Seafood Vegetable Octob er 13, 2023 3PM to 10PM 2. Maintain quality of at least six of the following range of perishable supplies: √ beverage s √ dairy product √ frozen goods √ fruit meat poultr y

√ seaf ood √ vege table No item or goods spoilt Octob er 13, 2023 Wor k or Serv ice Cont ext: 3. Identify spoilt stock and dispose of according to organizational procedures Assessment Instances – Overview Version Number: v1 Unit Code: SITXINV006 Duke College (DC) CRICOS ID: 02564C RTO ID: 90681 Indicate what will be observed during the assessment instances (1 or several instances as relevant). Trainer to Complete Please make sure minimum of 6 different categories from the tasks are monitored within 3 instances Version Number: v1 Unit Code: SITXINV006 Duke College (DC) CRICOS ID: 02564C RTO ID: 90681 need to perform the tasks below or as instructed by your trainer. 1.Preparation 1. You will receive a delivery of different food (and beverage) items including fresh, frozen, perishable and dry goods. Your trainer will outline the expected varieties to you as relevant Note to Trainer: This may include a simulated delivery arranged on one or several trolleys . 2. Identify any signs of vermin infestation 3. Prepare the storage areas to accommodate the expected deliveries according to Food Safety Requirements 4. Record the readings of all temperatures for these storage areas 5. Prepare any recording tools and equipment required to receive and check incoming stock 6. Prepare any equipment which may be required to move stock into storage 2.Receiving Process 7. Demonstrate to your trainer how you will process the delivery to ensure all items meet specifications and the requirements according to Food Safety Standards 8. Meet all recording requirements 9. Identify any Discrepancies, deficiencies and explain to your trainer the processes that should be followed for these Discrepancies could be build-in to assess problem solving ability of student e.g. contaminated item, leaking chemical etc. and may be supported through active questioning. 3.Storage 10. Identify the storage requirements for each item 11. Label the items as required 12. Move the items into storage to ensure quality is maintained at all times 13. Store and arrange all items according to FIFO principles 14. Ensure older stock has use-by or best before dates which are shorter than new stock received and report any deficiencies

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4.Monitoring 15. Record the storage temperatures of all storage areas. 16. Explain to your trainer the provisions for monitoring and reporting requirements and adjusting temperatures and/or humidity controls where available (Please note that “adjusting” is usually not an action performed by an apprentice or trainee and therefore depends on your specific training and instruction). 17. What steps would you take to protect these supplies from damage of cross contamination and pests. 5.Disposal 17. Inspect items for any pest damage/infestation. 18. Identify and dispose of any stock in line with organisational procedures or as instructed by your trainer 19. How would you minimise the environmental impact when disposing spoilt stock. For the purpose of this assessment, this provision may need to be simulated by trainer. Version Number: v1 Unit Code: SITXINV006 Duke College (DC) CRICOS ID: 02564C RTO ID: 90681 Trainer Assessor to fill Observation Criteria 1.Attempt 2. Attempt 3. Attempt S NYS S NYS S NYS Comments 1 The storage areas relevant for the variety of foods expected are identified 2 The storage are inspected for signs of vermin infestation as instructed 3 Storage areas are prepared for delivery: Areas are swept, cleaned and sanitised as required Old stock is moved forward or to the side to allow for FIFO principle 4 Temperatures for all storage areas are recorded in an approve log sheet 5 Student prepares scales Student prepares a thermometer Student prepares sterile wipes or sanitiser to disinfect probe between measuring Student prepares receiving log sheet and pen 6 Provisions for transporting foods are prepared/ considered e.g. clean trolley, cart etc. 7 Student will demonstrate the correct requirements for the receiving process: Check the invoice (against the order sheet as applicable) Check quantities, packaging, date codes Check cry-Vac packaging for seepage

Check internal temperatures of meat, poultry and game Check internal temperatures of seafood Check quality of fresh produce Check weights 8 Records all temperatures of perishables 9 Identifies and reports procedures for any discrepancy(ies) 10 Explains the appropriate storage area for each item/category 11 Labels products as required or instructed 12 Moves items into storage in order of priority (most perishable or affected to least) 13 Items are stored according to FIFO as prepared for in (sub3.) 14 Older stock items are checked for dates to ensure no new stock received has a shorter life span than existing stock 15 Student takes readings of all storage areas post storing 16 Student explains provisions for frequency of monitoring (and adjustment requirement). Student explains requirements and instances which would required reporting. 17 Inspected for pest damage Stock monitored and inspected for any infestation 18 Spoilt stock is correctly identified Spoilt stock is segregated to prevent cross contamination hazards Spoilt stock is disposed of to organisational procedures or as instructed Personal hygiene aspects are applied when handling spoilt stock (e.g. Hand washing) 1 9 Environmental aspects have been considered when disposing stock Version Number: v1 Unit Code: SITXINV006 Duke College (DC) CRICOS ID: 02564C RTO ID: 90681

SITXINV006 Task 2 - Practical Observation

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