SITXINV006 - Student pack (1)

SITXINV006 – Receive, store and maintain stock Version 1 © Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B Introduction This assessment has been designed for students undertaking face to face mode of study to provide information before students take assessments and contains assessment tools to assess the skills and knowledge required from students to be deemed competent in this unit. Please read all the information given to you by the assessor and when you receive this assessment. If you do not understand any part of this assessment, please inform your assessor/trainer. Purpose of assessment The purpose of assessment is to determine competency in the unit SITXINV006 – Receive, store and maintain stock. Elements : 1. Take delivery of stock 2. Store stock in appropriate conditions 3. Maintain and rotate stock 4. Check and dispose of spoilt stock Knowledge Evidence Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit: 1) Principles of stock control:  Rotation of stock  Product life cycle  Minimising wastage of stock 2) Key functions of stock control systems 3) Organisational procedures for:  Order and delivery documentation  Receiving and recording incoming stock  Reporting on discrepancies or deficiencies  Stock security 4) Safe manual handling techniques for the receipt, transportation and storage of stock 5) Contents of date codes and rotation labels for stock 6) Meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code 7) Reasons for protecting food from contamination. 8) Different types of contamination:  Microbiological  Chemical  Physical 9) Methods of rejecting contaminated food

SITXINV006 – Receive, store and maintain stock Version 1 © Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B Assessment Task 1 SITXINV006 – Receive, store and maintain stock Written Assessment Assessment Questions: 1. Explain the following principles of stock control. Rotation of stock Product life cycle Minimising wastage of stock 2. List any 5 key functions of stock control systems.

SITXINV006 – Receive, store and maintain stock Version 1 © Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B 9. Match different types of contamination. Chemical contamination Contamination occurs when foreign objects or matter, such as glass, metal, plastic, wood, stones, or other foreign materials, enter food products. These contaminants can cause injuries or choking hazards if ingested. Microbiological contamination Contamination occurs when harmful substances or chemicals are introduced into food or meet food during the production, processing, storage, or preparation stages. This can include pesticides, cleaning agents, food additives, heavy metals, or other toxic chemicals. Physical contamination Contamination refers to the presence of harmful microorganisms in food, including bacteria, viruses, parasites, and fungi. These microorganisms can cause foodborne illnesses if food is not handled, stored, or cooked properly. 10. List two methods of rejecting contaminated food? 11. Match the potential deficiencies of delivered stock. Contaminated stock Damaged packaging can expose the contents to contamination and compromise product integrity. Inspect packages for tears, punctures, or other damage that may allow contaminants to enter. Damaged packaging should be segregated, and the affected products should be thoroughly checked for safety. Thawed stock intended to be frozen The delivered stock may be contaminated with physical, chemical, or biological contaminants. Chilled but has reached a dangerous temperature zone Stock that was meant to be delivered frozen may have thawed during transportation or storage. Refreezing thawed stock can affect the texture and quality of the product and increase the risk of bacterial growth. Packaged stock that is exposed through damaged packaging Chilled products should be maintained at safe temperatures (typically between 0°C to 5°C to prevent bacterial growth. If delivered chilled stock has reached temperatures outside this range, it may pose a food safety risk.

SITXINV006 – Receive, store and maintain stock Version 1 © Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B 18. List two guidelines of each source of contamination for implementing quarantine of stored stock. Chemicals Clothing Personal belongings 19. Indicators which can be used to identify whether stock is spoiled or contaminated include: (Write true or false in space provided) True False Changes in colour, texture, or appearance of the food product, such as discoloration, mould growth, or sliminess. Visible signs of pest activity, including droppings, gnaw marks, or presence of insects. Separation or curdling of liquids or sauces Off-flavours or sour taste that is different from the expected taste profile of the food item. Gas production resulting in an expanded or bloated appearance of the packaging or container. Exceeding the expiration date or best-before date indicated on the packaging. Enzymic browning, e.g. on the surface of cut apples. 20. How do you sound dispose spoilt stock correctly and environmentally. List 4 steps.

SITXINV006 – Receive, store and maintain stock Version 1 © Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B Template A – Incoming goods record Date / Time Product description Name of supplier Temp – Celsius Visual check Accepted / Rejected Designated storage area Student ID Dairy product: Dry goods: Eggs:

SITXINV006 – Receive, store and maintain stock Version 1 © Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B Task 2 – Complete environmental storage checks 1. You need to complete the environmental storage checks for minimum three food items stored in the refrigerator, freezer, and dry stores. You must the template c to complete this task. 2. You must refer to the instructions given in the template to complete. Instructions to do this task: a. Product – List the name of the food item. b. Location : Indicate where the item is stored in the storage area, for example: front or back of area, near the door, near cooling fans, floor, middle or high shelf. c. How stored: Is the item in its original packaging? If the packaging has been opened, how has it been released? If it is in a container, what is it made of (plastic, stainless steel etc), is it sealed and/or airtight? d. Date code information ‐ details of use ‐ by, best ‐ before or internal labelling information. e. Are storage conditions appropriate ‐ is the item being storage in the correct conditions, containers, location? f. What changes need to be made ‐ Where or how should the item be stored? What do you need to do to resolve any issues?

SITXINV006 – Receive, store and maintain stock Version 1 © Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B Task 4 – Complete a wastage report 1. Use the template E to complete this task. 2. You will find few items that must be disposing in the storage areas. 3. You must take the corrective action and record in the template E. 4. List the food items to be disposed of, why, and the procedures you followed to deal with the food items. 5. Dispose those food items appropriate minimising the negative environmental impacts. Template D: quality inspection of food items in storage areas. Food item/Product Quantity grams/litres Reason for disposal Procedure of disposal Disposed by: Student ID

SITXINV006 – Receive, store and maintain stock Version 1 © Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B Assessment Evaluation Tool – AT1 Unit Code: Unit Name: SITXINV006 Receive, store and maintain stock Assessment Name: AT1 – Written test Student’s name: Student Id: Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11,12,13,14] Yes No 1. Principles of stock control:  Rotation of stock  Product life cycle  Minimising wastage of stock 2. Key functions of stock control systems 3. Organisational procedures for:  Order and delivery documentation  Receiving and recording incoming stock  Reporting on discrepancies or deficiencies  Stock security 4. Safe manual handling techniques for the receipt, transportation and storage of stock 5. Contents of date codes and rotation labels for stock 6. Meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code. 7. Reasons for protecting food from contamination 8. Different types of contamination:  Microbiological  Chemical  Physical 9. Methods of rejecting contaminated food 10. 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  Packed stock that is exposed through damaged packaging 11. 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 public traffic  Environmental heat and light

SITXINV006 – Receive, store and maintain stock Version 1 © Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B  cleanliness and hygiene  storing stock:  In dry stores  In cool rooms or refrigerators  In freezers 12. 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 items that are likely to be the source of contamination of food:  Chemicals  Clothing  Personal belongings 13. Indicators of spoilage and contamination of stock 14. Correct and environmentally sound disposal methods of spoilt stock. Outcome: ❑ Satisfactory ❑ Unsatisfactory Assessor name: Assessor signature: Assessment Evaluation Tool – AT2 Unit Code: Unit Name: SITXINV006 Receive, store and maintain stock Assessment Name: AT2 – Practical observation Student’s name: Student Id: Is Student able to demonstrate the following: Performance Evidence [1, 2, 3, 4] Yes No 1. Receive, store and maintain stock for deliveries of each of the following types of food supplies:  Dairy products  Dry goods  Eggs  Frozen goods  Fruits and vegetable  Meat

SITXINV006 – Receive, store and maintain stock Version 1 © Nova International Education Pty Ltd ABN 63124181942 RTO ID: 21984 CRICOS ID: 02856B  Poultry  Seafood 2. for each of the above deliveries:  Correct 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 3. 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 4. Identify spoilt stock and dispose of according to organisational procedures. Outcome: ❑ Satisfactory ❑ Unsatisfactory Assessor name: Assessor signature: