Assessment Task 1

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

The purpose of this assessment is to assess you underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency and relating to the following aspects: ∙ principles of stock control: o rotation and replenishment o product life cycle and maximising the use of all stock o checking for slow moving items o segregation of non-food items from food items that have potential to cross-contaminate ∙ stock control systems: o bin card system o imprest system o integrated point-of-sale system o ledger system ∙ stock control procedures and template documents and reports for: o ordering o levels o loss o performance o monitoring of quality o receipt o reorder cycles o rotation o security o stock takes o valuation o wastage ∙ storage requirements for different kinds of stock ∙ use of stock control equipment and software where appropriate ∙ specific industry sector, types of: o computerised stock control systems; their functions and features o electronic equipment used for stock control; their functions and features o stock recording documentation o stock security systems o storage and their suitability for different kinds of stock ∙ specific organisation: o relevant stock o product life and storage requirements for specific goods o procedures for security, recording incoming stock, reporting on discrepancies, deficiencies, and excess stock o order and delivery documentation ∙ safe manual handling techniques for the receipt, transportation and storage of stock ∙ safe and correct use of equipment ∙ contents of stock date codes and rotation labels ∙ meaning of: o wastage to a commercial catering organisation and reasons to avoid it o 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: o microbiological o chemical

o weight ∙ correct and environmentally sound disposal methods for all types of waste and in particular for hazardous substances. Place/Location where assessment will be conducted DUKE COLLEGE Class Room and DUKE COLLEGE Training Kitchen Version Number: v1 Unit Code: SITXINV006 Duke College (DC) CRICOS ID: 02564C RTO ID: 90681

Resource Requirements Pen, Paper, Internet access or info via a data projector or printed format Reasonable Adjustments- Refer to Assessment instructions for students document RPL- Refer to Assessment instructions for students document Instructions for assessment including WHS requirements Read and answer the questions below. All questions must be answered to demonstrate competence. Your trainer will provide you with constructive feedback. Insufficient submissions will need to be re-assessed according to the assessment conditions for your course or as outlined to you prior to assessment. Version Number: v1 Unit Code: SITXINV006 Duke College (DC) CRICOS ID: 02564C RTO ID: 90681 Assessment Task 1: Written Test Answer the following questions. Any responses you provide will be followed up during a practical observation. It is therefore essential that you will be able to demonstrate the knowledge applied to practical tasks. You are employed with DUKE COLLEGE Hotel and Restaurant in Geelong. As it is your supervisor’s day off you are required to receive and store all items listed in the invoice below. You are required to answer all questions below relating to the receiving and storage process of this delivery. Invoice DUKE COLLEGE Hotel and Restaurant Head Office:182 Capel Street, North Melbourne VICTORIA 3051 Items Specification Qty/Vol /kg/l/unit Price Receive d Value Dry Goods Salt Rock 1.000 kg $ 0.80 2 $1.60 Pasta Fettuccine 0.375 Packet $ 1.10 3 $3.30 Tomatoes Canned 0.375 Can $ 0.78 16 $12.48 Soy Sauce 0.500 L $ 2.80 20 $56.00 Dairy

Beverages Orange Juice freshly squeezed 1.000 L $ 3.80 10 $38.00 Mineral Water Mountain Spring 750 ml Bottle $ 1.55 36 $55.80 Lemon Juice Fresh 750 ml Bottle $ 3.25 5 $16.25 Cognac Hennessy XO 700 ml Bottle $ 218.60 2 $437.20 Linen Pillow Cases Egypt/white 1.000 each $ 12.80 30 $384.00 T-Towels lint free/white 1.000 each $ 1.80 25 $45.00 $1,655.4 0 Version Number: v1 Unit Code: SITXINV006 Duke College (DC) CRICOS ID: 02564C RTO ID: 90681 1. List the details you need to check for the various goods listed on the invoice: Item Category Details to be checked (quality, temperature etc.) Dry Goods Quantity, Expiration date, Condition of packaging Dairy Expiration date, Temperature, Condition of packaging Fruit & Vegetables Quantity, Expiration date, Temperature, Condition of produce Paper Products Quantity, Expiration date, Condition of packaging

Chemicals Quantity, Expiration date, Condition of packaging, Hazardous materials labels Beverages Quantity, Expiration date, Temperature, Condition of packaging Linen Quantity, Expiration date, Condition of packaging 2. List the correct storage areas and storage conditions for the supplied goods: Item Category Details to be checked (quality, temperature etc.) Dry Goods "cool and dry conditions, away from sunlight." " Dairy "cool and dry conditions, away from sunlight." Fruit & Vegetables "cool and dry conditions, away from sunlight." Paper Products "cool and dry conditions, away from sunlight. Chemicals "cool and dry conditions, away from sunlight." Beverages "cool and dry conditions, away from sunlight." Linen "cool and dry conditions, away from sunlight”

Contact the supplier to discuss the situation and explain that the incorrect items were delivered. Request that the supplier provide the correct items or a suitable replacement. If the supplier is unwilling to provide the correct items or a suitable replacement, contact the customer to explain the situation and provide them with the option to cancel the order or accept the delivery as is. Document the situation in the company's discrepancy log. If the customer accepts the delivery as is, update the customer's order to reflect the changed item 6. In which sequence would you store the received goods in this delivery – list the key categories with examples from your invoice. This must also include the security provisions for e.g. expensive items. Sequence of storing received goods Version Number: v1 Unit Code: SITXINV006 Duke College (DC) CRICOS ID: 02564C RTO ID: 90681 Expensive Items: Store high-value items in a secure and separate area. For example, premium wines or electronics. Perishable Items Store goods with shorter shelf lives in temperature- controlled areas. For example, fresh produce in a cool room. Non-Perishable Items: Store non-perishable items in dry storage areas. For example, canned goods and dry ingredients. 7. You are storing all items in the designated storage areas. How should these be arranged to maximise use of stock and to prevent any contamination issues? Storage of all items To maximize the use of stock and prevent contamination, follow these guidelines: ● Store items with similar categories together, e.g., canned goods in one section, dry goods in another. ● Utilize FIFO (First-In-First-Out) for perishable items to minimize waste. ● Ensure proper labeling and clear signage to identify different sections. ● Maintain cleanliness and hygiene within the storage areas to prevent contamination. 8. After placing all items in storage you double check all storage areas and you notice the following issues. What will be your actions for documentation, reporting and disposal where relevant?

1. Some lettuces in the cool room were not covered and start to look tired Action: Discard the spoiled lettuces, document the waste, and remind staff to cover perishable items properly. 2. 8 cans of whole peeled tomatoes in the dry store will expire in 28 days Action: Use the "First-In-First-Out" principle to ensure these cans are used before they expire. Consider rotating stock or adjusting order quantities. 3. The vacuum seal of a small pack of chicken drumsticks is broken and the content smells Action: Discard the spoiled chicken, document the waste, and report the issue to the supplier for a replacement. 4. A near empty container with bleach in the chemical cupboard has a crack which causes seepage of product Action: Isolate the leaking container, clean the area, and dispose of the container properly. Replace with a new container. Version Number: v1 Unit Code: SITXINV006 Duke College (DC) CRICOS ID: 02564C RTO ID: 90681 9. List 5 measures which could be used to ensure that all storage areas you use to store the delivery of your order are safe and secure to prevent stock losses. Measures to secure storage areas ● Implement access control measures, such as locks or keycards. ● Install security cameras to monitor storage areas. ● Conduct regular inventory audits to detect any discrepancies. ● Train and educate staff on security measures and the importance of safeguarding storage areas. ● Establish clear storage protocols, including labeling and categorizing items. 10. As part of daily and weekly checking processes of goods and storage areas, you are required to check, wash and sanitise them. How would you ensure the following areas are clean, sanitised, in good order and free from vermin?

Version Number: v1 Unit Code: SITXINV006 Duke College (DC) CRICOS ID: 02564C RTO ID: 90681 Imprest system Description: The Imprest System is a method for managing small, routine expenses, often with a fixed amount of money referred to as the "imprest" fund. This fund is set aside for specific expenses, and when it runs low, it is replenished to the original amount. The system ensures that there's always a designated amount of money available for small, everyday expenses. Example: In a restaurant, an imprest fund of $100 may be set up to cover minor, daily expenses such as purchasing cleaning supplies, small kitchen tools, or office stationery. When the fund balance falls to $20, it is replenished to $100 by reimbursing the restaurant's cashiers with $80 in cash, ensuring there's always $100 available for these minor expenses. Integrated point-of sale system An Integrated Point-of-Sale (POS) System is a software and hardware solution that businesses use to manage sales, inventory, and customer transactions. It integrates various functions like cash register operations, inventory tracking, and sales reporting into one system. Integrated means that it connects with other systems like inventory management and accounting for seamless business operations. Example: A retail store uses an Integrated POS System to manage sales. When a customer makes a purchase, the system records the sale, updates inventory levels, and generates a receipt. Additionally, it can provide real- time sales data to the store manager and automatically deduct sold items from the inventory records, helping in inventory control and reorder decisions. Ledger system The Ledger System is a comprehensive and manual accounting method used to record and manage financial transactions, including those related to stock control and inventory management. It typically involves maintaining a ledger book or electronic ledger for each type of item in stock. Each ledger entry records all relevant information about a stock transaction, such as the date of the transaction, item description, quantity, unit price, total cost, and the parties involved. Ledger systems provide a detailed, historical record of all stock-related transactions and are often used in accounting and financial management. Example: In a manufacturing company, a ledger system is used to manage raw materials inventory. Each type of raw material has its own ledger. When raw materials are purchased, the ledger entry includes details such as the date of purchase, the supplier's name, the quantity purchased, the unit price, and the total cost. When raw materials are used in production, the ledger entry indicates the quantity used, the date of use, and the department or project where they were used. The ledger allows the company to track not only the current stock levels but also the entire transaction history for each raw material, facilitating cost analysis, reorder decisions, and auditing. This detailed record can be valuable for financial reporting and decision-making.

12. What is the importance of avoiding wastage in a commercial kitchen operation? ● Cost Efficiency: Wastage in a commercial kitchen results in financial losses. Ingredients, time, and labor are wasted when food is thrown away. Avoiding wastage is essential for maintaining cost efficiency. ● Sustainability: Reducing food waste is crucial for environmental sustainability. Food production consumes resources like water and energy. When food is wasted, these resources are also wasted, contributing to environmental harm. ● Quality Control: Minimizing wastage is essential for maintaining consistent food quality. Proper portion control and storage prevent the serving of spoiled or low-quality food to customers. ● Customer Satisfaction: Reducing wastage leads to improved consistency in dishes and portion sizes. Satisfied customers are more likely to return, enhancing the reputation of the commercial kitchen. ● Legal Compliance: In many regions, there are regulations regarding food waste and disposal. Adhering to these regulations is necessary to avoid legal issues and fines. ● Social Responsibility: Reducing food waste is a matter of social responsibility, especially when many people around the world suffer from food scarcity. Avoiding wastage contributes to social well-being. 13. Provide 3 reasons why food needs to be protected from contamination: ● Health and Safety: Contaminated food can cause foodborne illnesses. Protecting food from contamination is critical to prevent consumers from getting sick. ● Quality Assurance: Contamination can affect the taste, appearance, and texture of food, leading to a poor dining experience. Protecting food ensures that it meets quality standards. ● Legal Compliance: Many regions have strict regulations regarding food safety and hygiene. Failing to protect food from contamination can result in legal repercussions, including fines and shutdowns. 14. What are the different types of contamination? How are these caused? Physical Contamination: ● Causes: Physical contamination occurs when foreign objects or substances enter food. Common causes include broken glass, metal fragments, hair, plastic, or other foreign materials that accidentally get mixed with food. It can also happen due to improper handling, packaging, or storage practices. Chemical Contamination: ● Causes: Chemical contamination results from the presence of harmful chemicals in food. This can occur due to the use of pesticides, cleaning agents, food additives, or food packaging materials that leach harmful substances into the food. Cross-contamination from cleaning chemicals or improper storage can also lead to chemical contamination. Biological Contamination: ● Causes: Biological contamination is caused by the presence of harmful microorganisms such as bacteria, viruses, and parasites. These microorganisms can multiply in food if it is stored or handled improperly. Common causes include improper temperature control (e.g., storing food at incorrect temperatures), poor hygiene practices, and using contaminated water or ingredients in food preparation. Preventing contamination in a commercial kitchen requires strict adherence to food safety and hygiene standards, proper training of staff, regular equipment maintenance, and maintaining proper temperature control and storage conditions for food items. 15. What are the requirements for checking foods and perishables when a delivery arrives? This needs to include the underpinning regulatory requirements, e.g. how to check, recording mechanisms etc.

Meat: ● Storage Area: Refrigerated storage. ● Provision: Store in sanitized, sealed containers to prevent cross-contamination. ● Typical Storage Temperature: Below 5°C (41°F). Oils: ● Storage Area: Dry store. ● Provision: Ensure tightly sealed containers to prevent oxidation. ● Typical Storage Temperature: Room temperature. Poultry: ● Storage Area: Refrigerated storage. ● Provision: Store in sanitized, sealed containers to prevent cross-contamination. ● Typical Storage Temperature: Below 5°C (41°F). Seafood: ● Storage Area: Refrigerated storage. ● Provision: Store in sanitized containers and separate from other food items. ● Typical Storage Temperature: Below 5°C (41°F). Vacuum-Sealed Items: ● Storage Area: Refrigerated storage. ● Provision: Keep vacuum-sealed packaging intact and uncontaminated. ● Typical Storage Temperature: As specified on the packaging. I can provide a general guideline for checking food deliveries and handling different commodities in a commercial kitchen. However, please note that specific regulatory requirements may vary by location, so it's essential to consult local health and food safety regulations. Here are the answers to your questions: 15. Requirements for Checking Foods and Perishables When a Delivery Arrives: ● Underpinning Regulatory Requirements: Compliance with local health and food safety regulations is essential when receiving and checking food deliveries. These regulations specify the standards for food handling, temperature control, and record-keeping. ● How to Check Deliveries: When a delivery arrives, follow these steps: ● Verify the supplier's details and delivery documentation. ● Check the temperature of perishable items to ensure they are within the recommended range. ● Inspect the packaging for any signs of damage, spoilage, or contamination. ● Ensure that food items match the order and meet specifications. ● Recording Mechanisms: Maintain accurate records of food deliveries. Record the delivery date, supplier details, temperature checks, and any discrepancies in an organized and easily accessible format. This documentation is crucial for traceability and compliance with regulatory requirements. 16. Suitable Storage Areas, Provisions, and Typical Storage Temperatures for Various Commodities: Vegetables: ● Storage Area: Dry store or walk-in refrigerator. ● Provision: Store in well-ventilated, sanitized containers. ● Typical Storage Temperature: 0°C to 5°C (32°F to 41°F) for most vegetables. Beverages: ● Storage Area: Dry store, dedicated beverage storage area, or refrigerated for specific beverages. ● Provision: Maintain in original packaging, ensure non-contamination. ● Typical Storage Temperature: Varies by beverage type, but non-alcoholic beverages are often stored at room temperature. Dairy Products: ● Storage Area: Refrigerated storage. ● Provision: Store in sanitized containers and keep dairy products separate from other food items. ● Typical Storage Temperature: 0°C to 5°C (32°F to 41°F).

Canned Products: ● Storage Area: Dry store. ● Provision: Ensure cans are undamaged and free from rust. ● Typical Storage Temperature: Room temperature. Dry Goods: ● Storage Area: Dry store. ● Provision: Store in sealed containers to prevent contamination. ● Typical Storage Temperature: Room temperature. Cooked Food Items: ● Storage Area: Refrigerated storage for items that require cooling. Hot-holding equipment for items served hot. ● Provision: Store in sanitized, covered containers. ● Typical Storage Temperature: Below 5°C (41°F) for cold food, above 60°C (140°F) for hot food. Frozen Goods: ● Storage Area: Freezer. ● Provision: Ensure proper packaging to prevent freezer burn. ● Typical Storage Temperature: -18°C (0°F) or lower. Fruit: ● Storage Area: Refrigerated storage for certain fruits, dry store for others. ● Provision: Store in sanitized containers, separate from vegetables. ● Typical Storage Temperature: Varies by fruit type. Meat: ● Storage Area: Refrigerated storage. ● Provision: Store in sanitized, sealed containers to prevent cross-contamination. ● Typical Storage Temperature: Below 5°C (41°F). Oils: ● Storage Area: Dry store. ● Provision: Ensure tightly sealed containers to prevent oxidation. ● Typical Storage Temperature: Room temperature. Poultry: ● Storage Area: Refrigerated storage. ● Provision: Store in sanitized, sealed containers to prevent cross-contamination. ● Typical Storage Temperature: Below 5°C (41°F). Seafood: ● Storage Area: Refrigerated storage. ● Provision: Store in sanitized containers and separate from other food items. ● Typical Storage Temperature: Below 5°C (41°F). Vacuum-Sealed Items: ● Storage Area: Refrigerated storage. ● Provision: Keep vacuum-sealed packaging intact and uncontaminated. ● Typical Storage Temperature: As specified on the packaging. Preparation of Storage Areas: Before storing food items following a delivery, ensure that the storage areas are cleaned, sanitized, and maintained at the appropriate temperatures. Ensure shelves, racks, and containers are clean and free from contamination. Use appropriate storage equipment, such as refrigerators and freezers, and verify their proper functioning. 17. What needs to be done if a delivery does not meet specifications or legislative temperature requirements or is spoilt or contaminated? Who needs to be informed? f a delivery does not meet specifications, legislative temperature requirements, or is spoiled or contaminated, follow these steps: ● Document the discrepancies and issues. ● Isolate and secure the affected items to prevent cross-contamination.

● Walls: Wipe down walls regularly to remove dust and stains using food-safe cleaning solutions. Address any signs of mold or mildew. ● Shelving: Remove items from shelves and clean them thoroughly, including supports and brackets. Use food-safe sanitizing agents and let shelves dry before returning items. ● Pest Control: Regularly inspect walls and shelving for any signs of pest activity and address pest issues promptly. These practices ensure that storage areas remain clean, safe, and free from contaminants that could affect the quality and safety of stored food items. 24. Provide 7 examples of indicators which can be used to identify whether stock is spoiled or contaminated: Unpleasant Odor: A foul, off-putting smell is a clear indicator of spoilage or contamination in many food items. Any unusual or sour odors should raise concerns. Visible Mold: The presence of mold on the surface of food is a strong sign of spoilage or contamination. Mold can range from fuzzy to slimy, and it may be various colors. Change in Color: A noticeable change in the color of a food item can indicate spoilage. For instance, vegetables turning brown, meat becoming gray, or dairy products changing color are concerning signs. Off Texture: When food feels slimy, mushy, or slimy when it should have a firm or crisp texture, it may be spoiled or contaminated. Unusual Taste: A significant change in taste, such as a sour or rancid flavor, is a clear indicator of spoilage or contamination. This is especially relevant for dairy products and fats. Abnormal Texture: If the food's texture is grainy, gritty, or contains foreign particles, it may be contaminated. For instance, finding grit in canned vegetables or foreign objects in packaged foods is a concern. Expired Date: Exceeding the use-by, best-before, or expiration date is a strong indicator that a food item should not be consumed, as it may be unsafe or of reduced quality. Keep in mind that these indicators may vary depending on Version Number: v1 Unit Code: SITXINV006 Duke College (DC) CRICOS ID: 02564C RTO ID: 90681