SITXINV006 Student Assessment Tasks

Contents Introduction 4 Assessment for this unit 4 Assessment Task 1: Knowledge questions 5 Information for students 5 Questions 6 Assessment Task 1: Checklist 16 Assessment Task 2: Student Logbook 18 Information for students 18 Activities 19 Assessment Task 2: Checklist 23 Final results record 38

SITXINV006 Receive, store and maintain stock 5

3. List three (3) procedures that you would need to follow in regard to receiving and recording incoming stock. Verify that the receiving stock corresponds to the purchase order. Record the amount and condition of the incoming merchandise in the inventory system. Check and count the stock to make sure it is accurate 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? I would get in touch with the supplier, explain the discrepancies, and arrange a delivery of the appropriate things in their place or a credit or refund in order to fix these issues. To document the differences, I would write a report outlining the details of the order, the mistakes, and the communications with the provider. Moreover, I would maintain copies of any interaction with the provider, including emails and invoices, as evidence of the anomalies. 5. List three (3) security measures that are used to ensure that stock is kept safe and prevent losses. Inventory Control Systems: Monitoring stock levels and alerting managers and staff to any anomalies can be done with the help of inventory management equipment like barcode scanners, RFID tags, and other tracking technology. Access Limitations: To help restrict unauthorised access to stock, access controls including locking cages, no-entry zones, and key pad locks can be installed. Security Cameras: Stockroom, warehouse, and other monitoring with security cameras can assist prevent theft and offer an audit trail of activities 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.

a) Why do you need to ensure that food is protected against contamination? Food must be protected against contamination in order to ensure that it is suitable for consumption and won't present any health risks, such as food poisoning or other illnesses. Contamination from several sources, including bacteria, viruses, and toxins, can be harmful to one's health if swallowed. b) List five (5) ways that you can protect people from contamination? To practise good hygiene, wash your hands frequently with soap and water Maintain clean, sanitised surfaces and objects Use safety equipment, such as gloves and masks, if needed. Use a social distance tactic and refrain from close social connection. Stay at home and, if necessary, seek medical attention if you're feeling under the weather. SITXINV006 Receive, store and maintain stock 8

14. Complete the table with how to clean and maintain the following storage areas. Storage area Requirements to clean and maintain m) Dry stores Cleaning schedule: Regularly sweep the floor and shelves with a wet towel. Maintenance: Food expiration dates should be checked, and stock rotation should be adjusted. Floors: sweep, mop, and vacuum the floors on a regular basis. Walls: With a damp cloth, walls should be wiped and sanitised as necessary. Shelving: With a damp towel, the shelves can be cleaned and sterilised as needed. o) Coolroom/ refrigerator Cleaning schedule: Cleaning your refrigerator should be done frequently. Shelves should be shallow and well-ventilated in order to make such cleaning quick and easy. Establish and follow a schedule to ensure that refrigerators are cleaned frequently. Temperature: Check the refrigerator's temperature each day. Maintenance: Maintain refrigerators' efficiency. Get a maintenance contract in place with a nearby refrigerator repair company Floors: Sweep and mop regularly Walls: Regularly sterilise and clean. Clean the walls, wall seams, and door seals for maximum results. Use a non-abrasive sponge to wipe away any remaining solution to keep your refrigerator spotless. To clean the outside, use a wet towel. A refrigerator door handle can be cleaned and sterilised using disinfectant or antibacterial wipes. Shelving: Dust and clean shelves weekly q) Freezer Cleaning schedule: At least once a month Temperature and maintenance: Check the temperature often and adjust the freezer's settings as necessary. Cleaning: With a sponge and warm, soapy water, wash the freezer's interior and outside

15. What is a HACCP food safety plan? HACCP stands for Hazard Analysis and Critical Control Points. It is a system that has gained widespread acceptance for reducing the risk of food safety issues. It is a preventative strategy with an emphasis on identifying, analysing, and lowering food safety hazards beginning with the raw materials and extending all the way to the finished product. The strategy identifies critical process points where hazards can arise and management strategies 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: r) Appropriate containers • Food containers should be made of materials that can safely store food and are not porous. • Containers and lids must fit tightly and be properly sealed to prevent contamination. • Food containers should be labelled with the item being stored, the date it was put in the container, and the expiration date. • All food containers should have tight-fitting lids to prevent contamination and spills. • Containers should be stored off the ground and away from walls and other surfaces to allow for the best air circulation. • Dry materials should be stored in airtight containers away from moisture and severe heat. • Perishable foods should be kept in the freezer or refrigerator at the right temperature. • To prevent contamination, containers must be cleaned and sanitised on a regular basis. s) Avoiding allergen contamination • Ensure that all food products are clearly labelled with the allergen information. • All allergen-containing materials, foods, and products should be stored in containers with clear labelling. • Distinguish between meals, substances, and products that contain allergies and those that do not. • Allergen-containing ingredients, foods, and products should be housed in a separate section of the storage facility or on a different shelf. • Every storage surface and instrument that has come into contact with objects, foods, or ingredients that contain allergies should be cleaned and sterilised after each use. • For ingredients, foods, and other goods that contain allergies, use alternative utensils, storage containers, and other equipment. • Use gloves when handling products, meals, and ingredients that contain allergies.

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 t) Chemicals By storing chemicals away from the area where food is produced, you may isolate chemicals and prevent unintended contact with food. u) Clothing While handling food, make sure staff members are suitably suited, and store clothing away from the areas where food is prepared. v) Personal belongings Employees should have access to separate lockers for storing personal items away from areas where food is prepared.

18. What are the indicators of spoilage and contamination of stock? Stock spoilage and contamination may be indicated by changes in colour, texture, flavour, or taste, the presence of mould, bacteria, or other microbes, or the presence of insects, rodents, or other pests. 19. List two (2) methods to correctly dispose of spoilt stock. • After separating the wrecked stock from the usable stock, dispose of it in the designated place. • Contact a reputable waste removal company to collect and dispose of the spoiled stock responsibly

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 successfull y? 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 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:

Tasks required for this unit This unit of competency requires that you: 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 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: cold or chilled foods dry goods frozen foods raw foods identify spoilt stock and dispose of according to organisational procedures. Instructions for how you will complete these requirements are included below. Assessment Task 2: Student Logbook Information for students

Activities Complete the following activities. 1. Carefully read the following information. 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 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  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. 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 Student’s name: Has the following been completed? Completed successfull y? 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 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 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:

SITXINV006 receive, store and maintain stock

First published 2022 RTO Works www.rtoworks.com.au hello@rtoworks.com.au © 2022 RTO Works This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under the Copyright Act 1968, no part may be reproduced by any process without written permission as expressed in the RTO Works License Agreement. The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Every effort has been made to ensure its accuracy, but the project team and publisher do not accept responsibility for any loss, injury or damage arising from such information. While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. Readers are invited to write to us at hello@rtoworks.com.au . Hospitality Works is a subdivison of RTO Works. It is a suite of training and assessment resources developed for the Hospitality Industry.

About this Student Logbook This Student Logbook is where you will record evidence of the knowledge and skills you have developed during your training for this unit. It also serves as a handy reference guide on what you need to do during your assessment and how you should go about doing it. Student details section Fill in the table below: Completing your Reflective journal You are expected to complete a Reflective journal for each time that you cook as part of your assessment for this unit. Try to think about the highlights of each service when you are writing your reflection. You might also find the following questions useful:  What skills and techniques did I use?  What policies and procedures did I follow?  How did I ensure efficiency, safety and quality?  How did I ensure that my dishes met quality standards?  What did I learn during the service and how might I apply it in future?  What might I do different next time? Supervisor declaration Your workplace supervisor’s feedback forms an important part of the assessment process and it is essential you have your supervisor complete their section of each of your reflective journals and fill in the supervisor declaration after the summary section. Keep in mind that, if you are completing your assessment in your RTO’s training kitchen, your trainer will be your workplace supervisor and should endorse your journal. Without their endorsement, your Logbook will be incomplete and it is likely to be returned to you for resubmission. Logbook summary There are a number of requirements you must fulfil within your assessment process, so a Logbook Summary has been provided. Make sure you keep this section up to date – it will help you keep track of any outstanding requirements. SITXINV006 Receive, store and maintain stock 28 Student name: Name of RTO: Trainer/assessor name: If this workbook is found, please contact me to return it using the details below:

What do I need to demonstrate? During your assessment for this unit, 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. Tips for completing this logbook  Read through your 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 workplace supervisor.  Stay up to date! Complete a logbook entry at the end of each service period 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! SITXINV006 Receive, store and maintain stock 29

Logbook summary Use this list to keep track of your progress. Please note that you may complete a number of these stock tasks during one session, therefore you will only need to complete a single reflective journal for these cases. Student name: Student number: This unit of competency requires that you receive, store and maintain stock for deliveries of each of the following types of food supplies in a commercial kitchen environment. Evidence of this has been provided. Receive, store and maintain stock for deliveries of each of the following types of food supplies: Date Reflective journal (endorsed by supervisor Reflective journal number ☐ dairy products ☐ dry goods ☐ eggs ☐ frozen goods ☐ fruit and vegetable ☐ meat ☐ poultry ☐ seafood For each of the above deliveries you must: ☐ correctly interpret stock orders and delivery documentation ☐ ensure use of appropriate environmental ☐ ensure stock is stored according to commercial time constraints and safe food handling practices SITXINV006 Receive, store and maintain stock 30

This unit of competency requires that for each of the deliveries you must conduct temperature and quality checks on each of the delivered goods to establish whether they are within allowable tolerances. Evidence of this has been provided. Temperature and quality checks Date Reflective journal (endorsed by supervisor Reflective journal number ☐ cold or chilled foods ☐ dry goods ☐ frozen foods ☐ raw foods This unit of competency requires that you must identify spoilt stock and dispose of according to organisational procedures. Evidence of this has been provided. Identify spoilt stock and dispose of Date Reflective journal (endorsed by supervisor Reflective journal number □ disposed of spoil stock in a safe manner □ disposed of spoil stock in an environmental sound way SITXINV006 Receive, store and maintain stock 31

Supervisor Declaration Section Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. If you completed all your shifts at the one venue then you would only submit one. If your logbook contains entries from different kitchens and venues then please have each supervisor you work under complete one at the end of all your designated shifts. Please provide this page to your workplace supervisor at the completion of your required shifts. This needs to be completed in addition to the supervisor endorsement section of your reflective journals. One copy has been provided in this logbook but you can make additional copies as needed. Supervisor name: Position: Relationship to student (for example, head chef/shift supervisor etc): During the services described in the student’s reflective journals that I have endorsed, the student: reviews order documents against delivery documents to confirm order is correct ☐ Yes ☐ No identify and interpret product coding and labelling ☐ Yes ☐ No identifies and accurately record and report stock quality and discrepancy issues ☐ Yes ☐ No identifies potential issues and problems and takes appropriate action to resolve ☐ Yes ☐ No follows manual handling procedures to lift and move stock safely ☐ Yes ☐ No demonstrates when and how stock must be stored ☐ Yes ☐ No check the quality of the stock received, ensuring there is no damage and items are within acceptable use by dates and report findings if any spoilt (past used by date) ☐ Yes ☐ No or waste labels stock according to organisational procedures (where applicable) ☐ Yes ☐ No reports on excess stock ☐ Yes ☐ No rotates stock ☐ Yes ☐ No safely and environmentally soundly dispose of all excess or spoilt stock and waste ☐ Yes ☐ No safely disposes hazardous substances, to minimise negative environmental impacts ☐ Yes ☐ No SITXINV006 Receive, store and maintain stock 32

ensures cleanliness of stock handling and storage areas □ Yes ☐ No identifies and reports issues/problems with stock handling and storage areas □ Yes ☐ No completes all tasks according to procedure and timeframes □ Yes ☐ No Please provide any feedback to the student here: The student has permission to submit the information contained within the reflective journals completed below and any supporting documentation (as required) for the purposes of assessment. □ Yes ☐ No Supervisor signature: Contact number: Date: SITXINV006 Receive, store and maintain stock 33

Reflective journal Reflective journal Student name: Date: Did an RTO assessor observe this activity? ☐ Yes ☐ No Journ al numb er: Receive, store and maintain stock observed: □ dry stores ☐ in cool rooms or refrigerators ☐ in freezers ☐ delivery area Type of delivery received: □ dairy products ☐ dry goods ☐ eggs ☐ frozen goods ☐ fruit and vegetable ☐ meat ☐ poultry ☐ seafood Conduct temperature and quality checks to establish whether they are within allowable tolerances: □ cold or chilled foods ☐ dry goods ☐ frozen foods ☐ raw foods Take delivery of stock: □ Check order against documentation ☐ Conducted quality check ☐ Followed security procedures □ Identify any discrepancies ☐ Identified any damaged or spoilt items ☐ Reported any waste □ Recorded temperatures ☐ Completed accurate stock documentation ☐ If yes, disposed of safely and environmentally Store stock in appropriate conditions: □ Stored in correct conditions ☐ FIFO principle used ☐ Completed tasks within commercial timeframes □ Label items where required ☐ Used correct manual handling techniques ☐ Completed tasks quickly to ensure food safety

Reflective journal Maintain stock and check storage areas: Temperature checks ☐ Pest inspection ☐ Used by dates ☐ Quality of stock ☐ Excess stock Cleaning ☐ Equipment maintenance: ☐ Any waste to report ☐ Disposed of safely ☐ Reported to relevant procedures/schedulepersonnel Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn, what would I do different in future?) Supervisor Endorsement Supervisor name: Position: Signed:

SITXINV006 Receive, store and maintain stock 35

IN THE KITCHEN: Dates: Receive, Store and Maintain Stock Take delivery of stock Analyse the stock received and answer the following questions.  Is there any damage, or products past their used by date?  Were the temperatures within tolerances?  Was there any discrepancy or deficiencies with the delivered stock?  If yes to any questions above what was the process to rectify?  What was the procedure to record details? Store stock in appropriate conditions Analyse the storage conditions and answer the following questions.  How do you identify where the stock needed to be stored?  Was the stock stored quickly to ensure safe food handling practices?  Was the HACCP food safety plan followed?  Was the stock transports using safe manual handling techniques?  What items required labelling? And why?  Was the first in first out method used? SITXINV006 Receive, store and maintain stock 36

 Were the storage areas clean when storing new stock?  Did you need to report any maintenance, pest, security or cleanliness issues? Maintain and rotate stock & check and dispose of spoilt stock Analyse the current stock and answer the following questions.  Any signs of spoilage or contamination?  Check storage area temperatures? Are they at optimum levels?  Any stock past or close to its used by or best before date?  Check stock quality (is there any items that need to be disposed of)?  Any excess stock?  Reporting process?  Any stock disposed of? How? SITXINV006 Receive, store and maintain stock 37

Final results record Student name: Assessor name: Date: Unit name: SITXINV006 Receive, store and maintain stock Qualification name: Final assessment results Task Type Result Satisfacto ry Unsatisfactor y Did not submit Assessment Task 1 Knowledge Questions S U DNS Assessment Task 2 Student Logbook S U DNS Overall unit results C NYC Feedback  My performance in this unit has been discussed and explained to me.  I would like to appeal this assessment decision. Student signature: Date:  I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures. Assessor signature: Date: SITXINV006 Receive, store and maintain stock 38