SITXINV006 RECEIVE, STORE AND

MAINTAIN
STOCK

ASSESSMENT MANUAL

ASSESSMENT OVERVIEW

About this Assessment Manual

This Assessment Manual provides you with assessment information and the assessment
tasks you will be required to complete for this unit.

Why are assessment tasks important?

 The assessment tasks are an important part of your course as they
provide: an opportunity for you to apply what you have learned; and feedback on your
progress.

How will you be assessed?

To demonstrate competency in this unit, you must complete all of the assessment tasks
below. Your trainer and assessor will provide you with a due date for each assessment task
during the first class of the unit. Write the due dates down in the space provided. You will
also find information on due dates once you log in to the e-Learning platform.

Assessment Plan
Assessment Number Method of Assessment Due Date

Assessment Task 1 Short Answer Questions

Assessment Task 2 Demonstration – Cookery

Practicals

What is required for successful completion?

To be assessed as 'Competent' for this unit, you must complete the above assessment
tasks satisfactorily.

Assessment Tasks

The information provided under each assessment task gives the assessor and the student:

• Instructions to outline the purpose of the assessment task and conditions to

consider when conducting the task (e.g. resources, place, submission requirements
and timeframes).
• Assessment context/scenario information.
• Activities/questions to be completed by the student.
• An outline of the evidence to be submitted by the student - Evidence Submission
Checklist.

How to submit assessments

You must type your responses using MS Office Suite programs (or similar). Please note
that some assessment tasks require you to submit completed forms and templates. You will
find these forms and templates in a separate document named 'Appendices and
templates'.

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 In some role-play scenarios, you may be required to work in a small
group. If this is the case, you will still be required to submit your assessment evidence
individually, and your assessor will still assess your performance separately.

Your assessor will check your assessment evidence before submission and provide interim
feedback on the unsatisfactory performance.

You must submit your assessment work via the e-Learning platform by the due date.

Assessment Submission Declaration

Before submitting your assessment work to your trainer and assessor for marking, you
must accept the following assessment submission declaration.

I declare that the evidence provided for this task is my own work; none of this work has been
completed by another person; I have not cheated or plagiarised the work or colluded with any other
student(s); I have correctly referenced all resources and reference texts where applicable; I
understand that if I am found in breach of the Academic Misconduct Policy, disciplinary action may
be taken against me; and I know my assessment appeal rights.

The above declaration is an agreement from you that all the assessment evidence you
submit is your own work and that you understand the consequences of academic
misconduct.

Assessment Task and Unit Outcomes

Once the assessor marks your work, you will receive either a 'Satisfactory' or 'Not
Satisfactory' result for each assessment task.

If you receive a 'Satisfactory' result for all assessment tasks, you will receive a 'Competent'
result for this unit.

Receive a 'Not Satisfactory' result for any of the tasks or miss any of the tasks. You will
receive a 'Not Competent' result for this unit.

Academic Misconduct and Referencing

You must provide your responses in your own words. You can refer to the unit's learner
guide or other sources. Still, you cannot copy sentences and paragraphs directly from
these sources. Suppose your responses are found to have been copied directly from the
learner guide or other sources. In that case, your result will be 'Not Satisfactory'.

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 You will still need to provide references of sources you relied upon to
prepare your assessment work.

You must also ensure that your assessment work must be current and relevant to the given
task and case study scenario.

You will be dealt with as per VIA Education's Academic Misconduct Policy if you are
engaged in academic misconduct involving plagiarism, cheating, or collusion. You can find
more details on this policy and referencing in the Student Handbook available on the VIA
website.

Reassessments

VIA Education will give you a reattempt opportunity if you receive a 'Not Competent' (NC)
result for this unit. You will have two reattempt opportunities for each 'Not Satisfactory' task
during your course. Please note that each reattempt will be subject to a reassessment fee.
Please refer to the Student Handbook available on the VIA website to know more about the
reassessment process.

What can you do if you do not agree with the assessment outcomes (results)?

Suppose you disagree with the assessment outcome or believe mistreatment has
happened to you during the assessment process. In that case, you can appeal the decision
using VIA Education's Complaints and Appeals Policy (refer to the Complaints and Appeals
policy in the Student Handbook available on the VIA website).

The first step is to discuss the matter with your trainer and assessor. If you are still unhappy
with the outcome, you can request a review of your assessment by lodging a formal
appeal.

Retaining copies of the submitted assessments

Please make sure you keep a copy of all work submitted.

ASSESSMENT TASK ONE

Short answer questions

Instructions

• The purpose of this task is to assess your knowledge relating to receive, store and
maintain stock.

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 • You must answer all twenty-nine (29) questions. Where applicable,
a guide to the length of your response for each question is provided next to each
question.
• You must complete this task by the due date set by your trainer and assessor.
• You will need access to the following resources to complete this task: o Learner
Guide and class notes o Computer with MS Office Suite (or similar) and internet
access.
• You must provide your responses in your own words. You can refer to the Learner
Guide or other sources, but you are not allowed to copy sentences and/or
paragraphs directly from these sources. If your responses found to have been
copied directly from learner guide or other sources, your result for this task will be
Not Satisfactory.
• You will complete this task at home in your own time.
• You must submit evidence as per the ‘Evidence Submission Checklist’ by the due
date.

Questions

1. What are the three (3) basic principles of a stock control system?

1. Accuracy: It is crucial for a stock control system to maintain accurate records of

the inventory levels. This involves updating the system in real-time whenever new
stock is received, or items are sold.
2. Consistency: A stock control system should ensure consistency in managing
inventory across all locations or warehouses. This means that the system should
provide a unified view of the stock levels regardless of where the inventory is stored.
3. Efficiency: The stock control system should be efficient in handling stock
movements, such as replenishments, transfers, and adjustments. It should
streamline processes to minimize errors and reduce the time required to manage
inventory.

2. List three (3) examples of key functions of stock control systems?

1. Inventory Monitoring is a system which provide real-time updates on stock

availability to help businesses make informed decisions about purchasing and
selling products.

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 2. Order Management can ensure that the right products are available when
needed, minimizing disruptions in supply chains.

3. Forecasting and Planning can help businesses predict future inventory

requirements and optimize stock levels to prevent overstocking or understocking
situations, improve inventory turnover, and align their stock levels with customer
demand effectively.

3. A delivery has just come in. Read the order form, delivery documentation and
product labels very carefully. Check the incoming stock against the order and
delivery documentation to answer questions.

PURCHASE ORDER FORM

Date: 21 November 20XX

Product Qty Description Unit size Unit cost Total cost

code
MLK204 4 Full cream milk 3L $3.00 $12.00
(Dairy Queen)
YGT324 5 Natural yoghurt 700 g $4.50 $22.50
(Simply Organic)
CHS241 1 Camembert cheese 1 kg $21.58 $21.58
(Aussie Gold)

DELIVERY NOTE
Date: 23 November 20XX

Product Qty Description Unit size Unit cost Total cost

code
MLK204 4 Full cream milk 3L $3.00 $12.00
(Dairy Queen)
YGT324 3 Natural yoghurt 700 g $4.50 $22.50
(Simply Organic)
CHS241 1 Camembert cheese 1 kg $23.98 $23.98
(King Island)

PRODUCT LABELS

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 Dairy Queen Simply Organic Emporio Brie
Triple cream
Full cream milk Natural yoghurt
Extra creamy
3 Litres 700 grams French-style cheese

USE-BY 22 NOV 20XX BEST-BEFORE 25 DEC 200 g

20XX
BEST-BEFORE 22 DEC
20XX

a) Which two (2) items on the delivery - YGT324 Natural yoghurt (Simply Organic) 700 g
note would you reject? - CHS241 Camembert cheese (King Island) 1 kg

b) Write a note to include on the We are rejecting the items YGT324 Natural
delivery documentation explaining yoghurt and CHS241 Camembert cheese due to
why you rejected this stock. discrepancies in the product description and unit
cost compared to the purchase order. The
received items do not match the specifications
outlined in the purchase order form.
c) How many yoghurts are you short? - According to the purchase order, 5 units of
YGT324 Natural yoghurt were ordered.
- However, the delivery note shows that only 3
units were delivered.
- Therefore, the shortfall in yoghurts is 5 - 3 = 2
yoghurts short.
d) Describe two (2) ways to report 1. Internal Incident Report can be submitted to
discrepancies, deficiencies, quality the relevant department or personnel responsible
problems and excess stock. for inventory management or procurement.

2. Supplier Notification is to report any issues with

the delivered stock directly to the supplier.

4. List five (5) procedures and systems for keeping storage areas and stock secure.

1. Access Control: Implementing access control measures such as keycard entry

systems, biometric scanners, or PIN codes can restrict unauthorized personnel from
entering storage areas. By limiting access to only authorized staff members, the risk
of theft or tampering with stock is minimized.
2. Surveillance Systems: It can help identify security breaches, monitor stock
movements, and provide evidence in case of theft or security incidents. By Installing
surveillance cameras in storage areas can serve as a deterrent to potential
intruders and provide monitoring capabilities to track any suspicious activities.

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 3. Inventory Management Software: This software can also enable real-time
monitoring of stock transactions and alerts for any irregularities in stock
management. Applying inventory management software with security features such
as user authentication, audit trails, and access logs can help track stock movements
and changes in inventory levels.
4. Physical Barriers and Locking Mechanisms: Using physical barriers like security
fences, locked gates, and secure cages within storage areas can add an extra layer
of protection for valuable stock. Employing robust locking mechanisms on doors,
cabinets, and storage containers can safeguard stock from unauthorized access.
5. Regular Audits and Stock Checks: Conducting regular audits and stock checks to
verify inventory levels, identify discrepancies, and ensure stock accuracy is
essential for maintaining stock security. By performing routine inspections and
reconciling physical stock counts with inventory records, businesses can detect any
anomalies or potential security risks promptly.

5. A new employee needs some tips on safe manual handling techniques, so they
don’t get injured when receiving, transporting and storing stock. Provide five tips you
would give them.

1. When lifting stock, bend your knees, keep your back straight, and lift with
your legs instead of your back
2. Use equipment like trolleys, pallet jacks, or forklifts to transport heavy or
bulky stock items.
3. If handling large or heavy loads, consider breaking them down into smaller,
more manageable units.
4. Ensure that pathways and storage areas are clear of obstacles, clutter, and
trip hazards
5. When handling stock with other team members, communicate effectively to
coordinate movements and ensure safe handling practices

6. Your workplace has ordered frozen peas in bulk. You have been tasked with
repackaging the peas into smaller quantities before refreezing them.

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 a. What information would you Information to include on the labels of the smaller
packages of peas: Specify the contents as "Frozen
include on the labels of
Peas," indicate the quantity of peas in each package,
these smaller packages of and include the date of repackaging for proper stock
peas? (20 – 30 words) rotation and freshness maintenance.

b. How would you select correct Selecting correct storage containers to repackage the
storage containers to peas involves choosing airtight, freezer-safe containers
or resealable plastic bags to prevent freezer burn and
repackage the peas? maintain the peas' quality. Ensure the containers are
clean, durable, and appropriately sized to
accommodate the portioned peas without
overcrowding, allowing for proper airflow in the freezer
to preserve the peas effectively.

7. Why should you clearly label all perishable stock with delivery or storage dates? (20
– 30 words)
Labeling all perishable stock with delivery or storage dates is crucial to ensure
proper stock rotation and food safety. Clear labels help track the freshness of the
items, prevent expiration, and enable prioritization of older stock for use before
newer stock, reducing waste and maintaining quality.

8. Define the following terms as defined by the Australian New Zealand Food
Standards Code.
Terms Definition (10 – 40 words per response)
Contaminant A contaminant means to any substance or agent, such as chemicals,
microorganisms, or foreign objects, that may unintentionally get into
food or the food environment and have the potential to cause harm to
consumers if ingested.

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 Contamination Contamination is the presence or introduction of harmful substances
or contaminants into food, water, or the environment, leading to
potential health risks or food safety hazards. Contamination can
happen at many stages, including production, processing, storage,
and preparation.

Potentially Potentially hazardous food (PHF) means to food items that are more
hazardous food susceptible to bacterial growth and can cause foodborne illnesses if
not handled, stored, or cooked properly. Examples include meats,
dairy products, cooked rice, and cooked vegetables, which require
specific temperature control to prevent bacterial proliferation.

9. Why should you protect food from contamination? (40 – 50 words)

Protecting food from contamination is essential to prevent the introduction of

harmful substances that can lead to foodborne illnesses. Contamination can occur
at any stage, from production to consumption, posing health risks to consumers.
Proper food handling practices, such as maintaining hygiene, controlling
temperatures, and avoiding cross-contamination, are crucial to safeguarding food
safety and ensuring the health of individuals who consume the food.

10. Match the description to its correspondent types of contaminants listed below:
A. Microbiological contaminants
B. Chemical contaminants
C. Physical contaminants
Types of Contaminants Description
B. Chemical contaminants It occurs when food comes into contact with things
such as solvents, detergents, degreasers and
sanitisers. The most problematic area is kitchens
where food is handled, cooked or stored.
A. Microbiological They are naturally occurring organisms such as
contaminants bacteria, viruses, yeasts, moulds and naturally
occurring toxins. Food is contaminated with the
virus from an external source. Presence of moulds
and yeasts in food are often signs of food spoilage.
C. Physical contaminants It occurs when items fall into or are mixed with food
during production, handling or cooking processes.
It includes hair, glass, fingernails, adhesive
bandages, plastic, worms or flies.

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 11. List three (3) things you would look for when inspecting
delivered stock for spoilage and contamination.
1. Unusual Odors: any off-smells or unpleasant odors, it is indicating potential
spoilage.
2. Abnormal Appearance: any signs of discoloration, mold growth, slime, or
unusual textures.
3. Packaging Integrity: any signs of damage, leaks, or punctures, it can increase
the risk of contamination from external sources.

12. List six (6) indicators of damage to look for when inspecting containers.
- Cracks or fractures in the container walls.
- Dents or deformities in the structure of the container.
- Leaks or spills around the container seams.
- Signs of corrosion or rust on metal containers.
- Discoloration or warping of plastic containers.
- Missing or damaged seals on the container lids.

13. How would you stock items in a dry store to prevent growth of bacteria? (10 – 20
words)
Store items off the floor and away from walls to maintain cleanliness.

14. How would you stock perishable items in a dry store to prevent deteriorating,
germinating, sprouting, melting or softening? List four examples.

- Store perishables in airtight containers.

- Maintain proper air circulation.
- Ensure proper temperature and humidity levels.
- Use moisture-absorbing agents.

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 15. List eight (8) things you should check for when monitoring the quality of stock.

- Expiration dates.
- Temperature control.
- Pest infestation.
- Stock levels.
- Packaging integrity.
- Product appearance.
- Odor.
- Moisture levels.

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 16. State at least one appropriate storage area for these specific goods
Specific Goods One example of appropriate storage area
Fresh, whole eggs Refrigerator or walk-in cooler.

Seafood Freezer or refrigerated storage.

Canned products Dry, cool pantry shelves

Cleaning chemicals Secured, well-ventilated storage area away from

food.

17. List four (4) food safety practices you can implement to avoid allergen
contamination.

- Implement thorough cleaning and sanitation procedures.

- Use separate utensils and equipment for allergen-free preparation.
- Clearly label and store allergen-containing ingredients separately.
- Train staff on allergen awareness and cross-contamination prevention.

18. Define the FIFO method of stock rotation. Explain how you would implement it. (40
– 50 words)
FIFO (First In, First Out) is a stock rotation method where older stock is used or
sold first to prevent spoilage. Implement FIFO by arranging products based on their
expiration dates and ensuring that items with the earliest expiration dates are used
or sold before newer stock.

19. Number the product life of stock for items listed below from 1 to 4 (shortest shelf life
to longest).
Number Items
2 Whole mango

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 1 Seafood
3 Tinned tomatoes
4 Cooking oil

20. How can you prevent food contamination from chemicals, clothes and personal
belongings? (40 – 50 words)
To prevent food contamination from chemicals, clothes, and personal belongings, it
is crucial to maintain proper storage segregation practices. Store chemicals in
designated areas away from food storage to avoid cross-contamination. Use
specific uniforms or aprons solely for food handling to prevent clothing fibers from
contaminating food. Personal belongings should be kept in designated areas
separate from food preparation zones to maintain hygiene and prevent foreign
objects from entering the food handling area.

21. State where you would dispose of the following items to minimise negative
environmental impact.
Items Where to dispose
Cardboard boxes Recycling bin for paper products.
Used serviettes Compost bin or organic waste disposal.
Glass bottles Glass recycling container.
Fruit and vegetable peelings Compost bin or organic waste disposal.

22. A new employee wants to know safe methods for handling and disposing of spoilt
stock and waste. Provide three tips you would give them.
- Immediately segregate spoilt stock to prevent cross-contamination.
- Dispose of spoiled items in designated waste bins.
- Follow proper waste disposal protocols as per organizational guidelines.

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 23. Identify five (5) characteristics you would look for when inspecting the stock itself.
- Expiration dates and shelf life.
- Packaging integrity.
- Product appearance and color.
- Odor and freshness.
- Temperature control and storage conditions.

24. You are receiving a delivery of perishable goods that includes frozen and chilled
foods. Answer the following questions.
a. What temperature checks should you Conduct temperature checks to
conduct in these types of stock ensure the stock is within specified
items to ensure it is within specified tolerances by using a thermometer to
tolerances? monitor the frozen foods at or below
0°F (-18°C) and chilled foods at 40°F
(4°C) or below.

b. What document do you record the Record the temperature of the

temperature of the delivered foods? delivered foods in a temperature log
document to document and track
temperature readings for food safety
compliance.

25. Describe two (2) cleaning and maintenance practices you should follow to maintain
cleanliness of stock handling and storage areas.

- Regularly sanitize and disinfect surfaces to prevent cross-contamination.

- Implement a scheduled deep cleaning routine to maintain cleanliness and hygiene
standards.

26. What storage areas and equipment should be included in regular temperature and
humidity checks? List three examples.
- Walk-in refrigerators.
- Freezer units.
- Dry storage areas.

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 27. How often should you complete a temperature log for a refrigeration unit? (10 – 15
words)

Complete a temperature log for a refrigeration unit daily to ensure accurate

temperature monitoring and compliance with food safety regulations.

28. Sales have been slow and there is excess stock in storage that can’t be used. What
should you do? (30 – 40 words)
When facing excess stock due to slow sales, consider implementing strategies such
as offering promotions, bundling products, or donating to local charities to manage
inventory effectively and prevent wastage.

29. You notice some unopened bags of flour in the store have damaged packaging. On
closer inspection you see what looks like mouse droppings nearby. What should
you do? (70 – 80 words)
If you discover damaged flour bags with potential rodent droppings nearby, take
immediate action by isolating the affected area, conducting a thorough cleaning,
disinfecting surfaces, inspecting other stock for contamination, addressing any pest
infestation, and reviewing pest control measures to prevent future incidents.

Evidence Submission Checklist

Evidence to be submitted Have I completed this?

Answers to all questions

5

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 ASSESSMENT TASK TWO

Demonstration – Cookery Practicals

Instructions

• The purpose of this assessment task is to assess your skills and knowledge relating
receiving, storing and maintaining stock.
• You must complete this task by the due date set by your trainer and assessor.
• You will need access to the following resources to complete this task:
o Industry-realistic training kitchen o
Delivery invoices/customer copies o
Storage areas and containers
• You must complete the practical demonstration tasks as instructed by your
assessor.
• You will be observed directly by your assessor in an operational environment using
a range of skills/tasks as outlined in this task.
• Your assessor will record your performance in the observation checklist as a record
of the skills and techniques required to achieve a satisfactory outcome in this
assessment.

Scenario

You are the responsible store person in the VIA Education’s training kitchen. The kitchen
has a freezer, a walk-in refrigerator and a dry storage area. Walk-in refrigerator’s
temperature is set at 3 to 4 °C.

The store person is responsible for receiving, checking and storing all supplies, maintaining
their quality throughout their storage period, and issuing supplies to the relevant classes.

Activities

1. Receive the deliveries

You will be provided with delivery invoices and the following categories of delivered
goods during the term 2 and 3 kitchen practicals.

• dairy products
• dry goods
• eggs

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 • frozen goods
• fruit and vegetable
• meat
• poultry
• seafood

For each of the above deliveries:

• correctly interpret stock orders and delivery documentation

Read and correctly interpreted stock orders and delivery documentation.
Identified discrepancies with delivered stock items.
Recorded or reported discrepancies according to establishment procedures and
scope of responsibility.
Accurately recorded details of incoming stock according to establishment
procedures, e.g., in a goods receiving form.
• ensure use of appropriate environmental conditions
• ensure stock is stored according to commercial time constraints and safe
food handling practices

Your assessor will use an observation checklist to record your performance.

2. Conduct temperature checks

Conduct temperature and quality checks on each of the above delivered goods to
establish whether they are within allowable tolerances:

• cold or chilled foods (should be delivered at 5 °C or colder)

• dry goods (Storage temperature and conditions as specified on product packaging)
• frozen foods (should be delivered frozen hard)
• raw foods (perishable raw foods should be kept outside the temperature danger
zone – between 5 and 60 °C)

You are required to use a thermometer to conduct temperature checks.

Read the thermometer to correctly measure temperatures.
Your assessor will use an observation checklist to record your performance.
3. Conduct quality checks of the supplies

Conduct quality checks to identify deficiencies of delivered stock and report to your
supervisor (your assessor)

• You will need to inspect delivered stock for deficiencies and delivered items
for damage, quality and use-by dates.

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 • You are also required to report discrepancies to your supervisor and reject
supply of poor-quality stock within scope of responsibilities.

Inspected delivered stock for deficiencies. Deficiencies could include contaminated

stock, stock that is intended to be frozen but is thawed, stock that is intended to be
chilled but has reached a dangerous temperature zone, or packaged stock that is
exposed through damaged packaging.
Inspected delivered items for damage, quality and use-by dates.
Recorded or reported discrepancies according to establishment procedures.
Rejected supply of poor-quality stock within scope of responsibility.

• Identify spoilt stock and dispose of according to organisational procedures.

Identified spoilt stock, e.g., evidence of physical contaminants in food, signs of
sprouting or greening on some vegetables, torn packaging, expired best-before or
use-by date.
Disposed of spoilt stock according to organisational procedures.
Verbally reported on the disposal of perishable supplies according to organisational
procedures.
• You will need to identify and dispose spoilt stock and verbally report to your
supervisor (your assessor).
• Your assessor will use an observation checklist to record your performance.
4. Store and maintain stock for deliveries

You will need to store goods appropriately to avoid food contamination and store
delivered stock in appropriate storage area and conditions.

• Label perishable stock according to organisational procedures.

Protected perishables from exposure to heating or air conditioning.
Protected perishables from accidental damage through people traffic.
Protected perishables from environmental heat and light.
Quarantined storage of items that are likely to be the source of contamination, e.g.,
chemicals, clothing and personal belongings.
Protected non-perishable dry goods from contaminants (dust, dirt, pests), heat and
light.
Segregated allergens from non-allergens where applicable to the workplace.
• Store delivered stock in appropriate storage area and conditions.
Chose and prepared correct environmental conditions for stock storage, e.g., by
checking that the storage area is clean and at the required temperature.
Chose storage area suitable for the type of goods being stored to minimise wastage.
Stored stock promptly according to commercial time constraints.
Used safe manual handling techniques when transferring stock to the storage area.
• Store stock safely according to first in, first out methods of stock rotation.
Stored new stock behind old stock or in a way that allows for older stock to be
utilised before new stock.

Rotated stock to minimise wastage according to expiration labels.

• Report on excess stock to your assessor according to organisational

process.

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 Identified instances of excess stock.
Reported instances of excess stock verbally or in writing according to organisational
procedures.
• Comply with safe food handling practices when storing stock.
Used appropriate containers for storing stock according to the type of stock and
organisational food safety procedures.

Your assessor will use an observation checklist to record your performance.

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