SITXINV006 Assessment completed

Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: admin@csb.edu.au | CRICOS Code: 03867B | RTO ID: 45629 Assessment Workbook SITXINV006 Receive, store and maintain stock Student Name Rohit Choudhary Student Id CSB2020121 Submission Date 8-02-2024 Assessor Name Business this assessment is based on CSB Kitchen Role assumed to complete this assessment Cook

2 | P a g e Table of Contents Introduction 4 Assessment for this unit 4 Assessment Task 1: Knowledge questions 5 Information for students 5 Questions 6 Assessment Task 1: Checklist 14 Assessment Task 2: Student Logbook 15 Information for students 15 Activities 16 Assessment Task 2: Checklist 19 references 22 Note: Please update the page numbers in the ‘Table of Contents’ once you have completed your answers. SITXINV006 Assessment Workbook v1.1 November 2023 Page 2 of 23

4 | P a g e Introduction 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 CSB 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 – You must answer all questions correctly.  Assessment Task 2: 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 CSB Student User Guide . SITXINV006 Assessment Workbook v1.1 November 2023 Page 4 of 23

5 | P a g e Assessment Task 1: Knowledge questions 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 CSB Student User Guide  comply with the due date for assessment which your assessor will provide  adhere with CSB’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 Information about how you should complete this assessment can be found in Appendix A of the CSB 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 CSB has provided you with an assessment cover sheet, please ensure that you use that. SITXINV006 Assessment Workbook v1.1 November 2023 Page 5 of 23

7 | P a g e Questions Provide answers to all of the questions below: 1. Briefly explain the following principles of stock control and their importance: Stock control Principles Why is this important? Rotation of stock This principle involves ensuring that older stock is sold or used before newer stock, reducing the risk of expired or wastage of stock Product life cycle This idea helps to maximize sales and cut down on excessive holding expenses. Helps in managing stock levels effectively Minimising wastage of stock Having   procedures   in   place   to   less en   losses   from   spoiling,   damage,   th eft,   or   expiration   is   the   idea   behind   that   idea. Reducing losses from spoilage, damage, or obsolescence. 2. List and briefly describe three (3) order and delivery documentation associated with the receiving process of goods. Order and delivery documentation Description Purchase order (PO) : A document issued by the buyer to the seller, specifying the goods or services to be purchased, quantities, prices, and terms of the agreement. Delivery note A document accompanying delivered goods, detailing the items delivered, their quantities, and any discrepancies between what was ordered and what was received. It serves as proof of delivery. Goods received note (GRN) A document used to verify the receipt of goods, confirming that the items listed on the delivery note have been received in the correct quantity and condition. It is typically prepared by the receiving department upon inspection of the delivered goods. 3. List three (3) procedures that you would need to follow in regard to receiving and recording incoming stock. 1.Inspection : Thoroughly inspect incoming shipments for damages, or any issues. Document any damages found during the inspection process. 2. Verification : Match the received goods with the details specified in the purchase orders to ensure accuracy. Verify quantities, descriptions, and quality of the items received against the purchase order. 3. Recording : Record the incoming stock accurately in the inventory management system. Update inventory levels, locations, and any relevant information such as batch numbers or SITXINV006 Assessment Workbook v1.1 November 2023 Page 7 of 23

8 | P a g e expiration dates. Ensure proper documentation and data entry to maintain accurate inventory records. 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? To address the delivery discrepancies: 1. Contact the supplier to report the issues with the delivery. 2. Document the discrepancies, including the incorrect items (green grapes) and damaged goods (tomatoes with black spots). 3. Coordinate returns or replacements with the supplier. 4. Update inventory records accordingly. 5. Follow up to ensure resolution and document all actions taken. 5. List three (3) security measures that are used to ensure that stock is kept safe and prevent losses. 1. Surveillance Systems : Implementing CCTV cameras and monitoring systems to deter theft and provide surveillance of stock areas, helping to identify and prevent unauthorized access or suspicious activity. 2. Access Control : Restricting access to stock areas through the use of keycards, biometric scanners, or locks to ensure that only authorized personnel can enter, reducing the risk of theft. 3. Inventory Management Systems : Utilizing inventory management software with features such as barcode scanning, and real-time tracking to accurately monitor stock levels, detect discrepancies, and identify any irregularities or potential losses in the supply chain.  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. SITXINV006 Assessment Workbook v1.1 November 2023 Page 8 of 23

10 | P a g e b) Personal Hygiene : Encourage proper hand washing, wearing clean attire, and avoiding contact with food when sick. c) Safe Food Handling : Use separate utensils for raw and cooked foods, cook foods to appropriate temperatures, and avoid cross- contamination. d) Sanitation Practices : Regularly clean and sanitize food preparation areas, equipment, and utensils. e) Proper Storage : Store food at correct temperatures, use airtight containers, and rotate stock to prevent spoilage. f) Training and Education : Provide staff with training on food safety practices and regulations to ensure compliance and awareness of potential hazards.  Briefly explain the three (3) different types of contamination and given an example of each. Type of contamination Description Example Microbiological Involves the presence of harmful microorganisms like bacteria or viruses in food, leading to foodborne illnesses Salmonella bacteria in raw chicken. Chemical Results from the presence of harmful substances like pesticides or cleaning agents in food, posing health risks. Pesticide residues on fruits. Physical Occurs when foreign objects like glass or metal particles are present in food, causing potential injury or harm Glass fragments in a food product.  List two (2) common methods for rejecting contaminated food.  Visual Inspection : Conducting a visual examination of the food to identify any signs of contamination such as mold, unusual colors, or foreign objects.  Microbiological Testing : Utilizing microbiological testing methods to analyze food samples for the presence of harmful microorganisms such as bacteria, viruses, or parasites. If the test results indicate contamination above acceptable levels, the food can be rejected.  List five (5) common faults in deliveries.  Incorrect Quantity : Delivery of incorrect quantities of items compared to what was ordered, either too much or too little.  Wrong Items : Receiving items that do not match the specifications or descriptions provided in the order. SITXINV006 Assessment Workbook v1.1 November 2023 Page 10 of 23

11 | P a g e  Damaged Goods : Delivery of goods that are damaged or in poor condition, such as broken packaging, dented cans, or bruised produce.  Expired Products : Receiving products that have expired or are nearing their expiration date, rendering them unsuitable for use or sale.  Temperature Abuse : Delivery of perishable goods that have not been properly refrigerated or maintained at the required temperature, leading to potential spoilage or food safety concerns.  Write down the correct storage conditions for each of the food types. Food type Humidity and temperatu re Ventilati on Heating or air conditionin g Accidental damage through people traffic Environme ntal heat and light Dairy product s Temperatu re: 0-4°C (32-39°F), Humidity: 85-90% Well- ventilate d to prevent moisture build up Not required, but avoid extreme temperatur es Minimize handling to prevent damage Store away from direct sunlight Dry goods Temperatu re: Cool and Dry Adequat e ventilati on Not required Store in an area with minimal traffic Store away from heat sources and light Eggs Temperatu re: 0-4°C (32-39°F), Humidity: 70-75% Well- ventilate d Not required, but avoid extreme temperatur es Handle with care to prevent breakage Store in a cool, dark place Frozen goods Temperatu re: Below - 18°C (- 0.4°F) Well- ventilate d Maintain freezer temperatur e Minimize handling to prevent thawing N/A (freezer storage) Fruit and vegetab le Temperatu re: Varies by type, generally 10-15°C (50-59°F) and high humidity Well- ventilate d Not required, but avoid extreme temperatur es Store in an area with minimal traffic Store away from heat sources and light Meat / Poultry / Seafood Temperatu re: Varies by type, generally 10-15°C (50-59°F) and high humidity Well- ventilate d Not required, but avoid extreme temperatur es Minimize handling to prevent contamination Store away from direct sunlight SITXINV006 Assessment Workbook v1.1 November 2023 Page 11 of 23

13 | P a g e foods, label allergenic items clearly, and train staff on proper handling.  Clean and sanitize storage areas regularly, use dedicated equipment for allergens, and respond swiftly to allergen-related incidents.  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 Chemicals Store chemicals away from food storage, ensuring proper labelling and secure storage. Clothing Provide designated changing areas, separate from food zones, and enforce uniform policies to prevent contamination. Personal belongings Prohibit personal items in food areas, provide separate storage, and enforce strict hygiene practices to prevent contamination  What are the indicators of spoilage and contamination of stock?  Physical changes like discoloration, mold growth.  Abnormal taste or smell.  Presence of foreign objects like hair or debris.  Excessive gas production or bloating.  Changes in pH or acidity.  Presence of pathogens indicated by microbial testing.  List two (2) methods to correctly dispose of spoilt stock. 1. Spoiled organic stock can be composted to enrich soil. 2. Heat spoiled meat products to produce useful byproducts. SITXINV006 Assessment Workbook v1.1 November 2023 Page 13 of 23

14 | P a g e Assessment Task 1: Checklist Student Name Student Id Did the student provide a sufficient and clear answer that addresses the suggested answer for the following? Completed Successfully? Comments Yes No Question 1 ☐ ☐ Question 2 ☐ ☐ Question 3 ☐ ☐ Question 4 ☐ ☐ Question 5 ☐ ☐ Question 6 ☐ ☐ Question 7 ☐ ☐ Question 8 ☐ ☐ Question 9a ☐ ☐ Question 9b ☐ ☐ Question 10 ☐ ☐ Question 11 ☐ ☐ Question 12 ☐ ☐ Question 13 ☐ ☐ Question 14 ☐ ☐ Question 15 ☐ ☐ Question 16 ☐ ☐ Question 17 ☐ ☐ Question 18 ☐ ☐ Question 19 ☐ ☐ Task Outcome ☐ Satisfactory ☐ Not satisfactory Assessor Signature Assessor Name Date SITXINV006 Assessment Workbook v1.1 November 2023 Page 14 of 23

16 | P a g e 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 – SITXINV006 Assessment Workbook v1.1 November 2023 Page 16 of 23

17 | P a g e 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!  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.  Maintain and rotate stock and check and dispose of spoilt stock. SITXINV006 Assessment Workbook v1.1 November 2023 Page 17 of 23

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20 | P a g e Assessment Task 2: Checklist Student Name Student Id 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 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 ☐ ☐ SITXINV006 Assessment Workbook v1.1 November 2023 Page 20 of 23