ASSESSMENT COVER SHEET

This form is to be completed by the assessor and used as a final record of student competency. All student submissions including any
associated checklists are to be attached to this cover sheet before placing on the students file. Student results are not to be entered
onto the Student Database unless all relevant paperwork is completed and attached to this form.

Student Name Student ID

Completion
Assessor Name
Date
Course Name Certificate III in Commercial Cookery Course Code SIT30816

Unit Name Receive and store stock Unit Code SITXINV001

FIRST ATTEMPT: ❑ SECOND ATTEMPT: ❑

Result
Please attach the following student evidence to this form S = Satisfactory
NS = Not Yet Satisfactory DNS
= Did Not Submit

Assessment 1 ❑ Written Assessment S | NYS | DNS

Assessment 2 ❑ Practical Observation S | NYS | DNS

Assessment 3 ❑ Written Quiz S | NYS | DNS

Final Assessment Result for this unit

C = Competent / NYC = Not Yet Competent C / NYC

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and agree to undertake assessment. I am aware of NIT’s appeals process, should
the need arise. I also understand that I must be assessed as ‘satisfactory’ in all parts
of the assessment to gain a competent result for this unit of competency. I declare _____________________________________________
that the work contained in this assessment is my own, except where
acknowledgement of sources is made. I understand that a person found responsible
for academic misconduct will be subject to disciplinary action (refer to Enrolment
_____________________________________________
Acceptance Agreement).

I give permission for a copy of my marked work to be retained and reproduced for
Assessor Signature: ____________________________
the purpose of review and validation.
Date: ____/_____/_____
Student Signature: ____________________________
Date: ____/_____/_____

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Entered onto Student Management Database ❑ ________________

Date Initials

SITXINV001 – QUIZ
1. The process of inspecting and verifying the delivery of goods includes the following aspects: (Please tick the
correct answers indicating True or False)
True False

1. All supplies should arrive with an invoice or delivery docket showing your purchase order
number.
2. An invoice or delivery docket allows you to check whether the delivery matches your order and
that you have been charged the correct price.
3. Every delivery requires the delivery driver to sign that they have delivered the food or other
items.
4. When you sign the delivery docket, you are saying: “These goods or foods were in acceptable
condition and we agree to pay for it. It was all here and it was the product that we ordered.”
5. Many distributors are flexible when it comes to returning incorrect or damaged goods, as long as it
happens at the point of delivery.

2. What are the requirements for receiving perishable supplies to ensure correct temperatures and quality?
(Please tick the correct answers)
1. Refrigerated goods must be delivered at a temperature below 5°C.
2. All perishable supplies must be checked using a thermometer and results must be entered into a
temperature log or goods received register.
3. Upon delivery of refrigerated items like meat or poultry, the core temperature needs to be
measured using a thermometer.
4. Frozen goods must be frozen and not partially thawed.
5. All delivery vehicles must be HACCP accredited and display the appropriate label.
6. If deliveries do not meet the requirements then the food must be rejected.

3. Common faults in deliveries which would require your action could include: (Please tick the correct answers)
1. An incorrect delivery temperature, e.g. seafood arrives at room temperature.
2. Packaging is ripped or damaged.
3. Paper products have become wet.
4. Cans are dented, cracked or bloated.
5. Fresh produce is of poor quality, e.g. limp vegetables, mouldy fruit.
6. Supplier has provided a better price than quoted.
7. Wrong amounts, quantities or weights of items, e.g. 2kg of beef instead of 20kg.
8. Wrong product, e.g. silverside instead of topside.
9. Vermin/insect damaged goods due to supplier’s poor handling procedures.

4. The following details need to be checked when you receive a delivery of a variety of goods. (Please tick the
correct answers)
1. All items should be weighed and checked for quality, quantity, freshness and use-by date.
2. Any spoiled, damaged or unwanted goods should be refused at this stage and noted on the delivery
docket.
3. Check that the delivery is meant for your establishment, e.g. check the delivery address and details.
4. Check the quality of supplies by tasting a sample of all fresh products.
5. Check that pack sizes, quantities, grade, weight, volume and type are those detailed on the docket
and match the purchase order and check that prices are appropriate.
5. Match the document associated with the receiving process of goods to the correct description:
Invoices Records all invoices and the costs of items received and provides
purchasing data for commodity groups
Credit Notes A financial statement which details the specifications for the for the
items delivered
Goods Received Book / Daily Issued by delivery personnel for items that were not delivered or did not
Receipt Journal meet specifications detailed on the invoice or docket
6. The features of manual and electronic stock delivery systems include: (Please tick the correct answers indicating
True or False)
True False

1. A manual stock control system would include the use of bin cards to record individual stock
items.
2. A Goods Received Book is an example of a manual system.
3. A bar code system includes a scanner to scan bar codes of individual products.
4. A bar code system automatically updates the internal stock records when stock is added or
removed from stores.
5. A bar code system is usually very expensive to purchase and set up and therefore is not used
widely.

7. To ensure correct delivery processes including provisions for stock security, the following guidelines should be
followed: (Please tick the correct answers indicating True or False)
True False

1. Smaller enterprises may receive deliveries within the actual departments e.g. the kitchen will
receive the seafood directly.
2. It is essential to ensure that the supplier is aware of the correct processes during delivery.
3. It is common practice in small establishments that the supplier will check the stock levels in all
storage areas, do the ordering and will store new stock upon delivery to save you time.
4. Never allow the supplier to store the items straight away in the final destination, such as the
coolroom, as you cannot verify the new or existing products.
5. If suppliers are aware that all items are checked properly there may be less temptation to
supply incorrect weights or quality.
6. If there is a delivery problem you should notify the supplier immediately, state clearly what the
problem is, write down the suggested solution and confirm with the supplier.

8. What is the importance of the FIFO principle to ensure correct stock rotation? What is the relevance of labels
and date stamps for this purpose? (Please tick the correct answers indicating True or False)
True False

1. First In First Out (FIFO) is the basic principle under which all stock is managed.
2. Simply put, it means that the first order of a product received is the first of that product to be
used.
3. When putting foods away in the dry store, you place the new product on top or in front of the
old product to ensure it is used first.
4. All items produced or processed on premises as part of the preparation or production
processes must be labelled showing the contents, date and person responsible.
5. Products which may bear no obvious use-by date should be tagged or marked with a date
stamp to ensure their use based on the FIFO principle.

9. The storage requirements for different goods vary and accordingly the following ambient storage conditions
need to be considered: (Please tick the correct answers indicating True or False)
True False

1. Wet storage refers to the storage of perishables in either a coolroom/refrigerator or freezer.

2. Dry storage refers to the dry goods room where limited humidity and a temperature of ~1420°C
are desirable.
3. Between 5°C and 60°C is referred to as the danger zone where bacteria growth thrives,
therefore all perishable food items must be stored below 5C.
4. The storage temperatures for a freezer must be set between -10°C and -16°C.
10. What are the ideal storage conditions and temperature range for a dry store? (Please tick the correct answers)
1. Dry storage areas are used for items which are non-perishable, preserved or long-life treated
including oils, cereals, spices and flours.
2. Dry stores must have limited ventilation and direct sunlight, as it prolongs shelf life.
3. Dry goods are often susceptible to deterioration due to moisture and pest infestation.
4. Dry stores should be maintained at low humidity and inspected regularly for signs of pests.
5. Dry stores should be kept at between 14°C and 20°C. Higher temperatures increase the rate of
deterioration of dry stores.
6. There should be limited airflow within the dry stores.

11. The storage requirements for housekeeping items and chemicals include: (Please tick the correct answers)
1. Paper products should not be stored with any other stock item that is likely to contaminate,
stain, or spoil them.
2. The ideal storage temperature for paper products is 20-22°C.
3. Linen should be stored where it may receive direct sunlight to keep it crisp.
4. Linen should be stored separately from other products to reduce the risks of contamination and
spoilage at a temperature of 20°C and 22°C.

12. How would you store chemicals effectively? Which WHS documentation must be accessible for chemicals?
(Please tick the correct answers)
1. Individual Safety Data Sheets (SDS) give information on correct storage of chemicals delivered to
your establishment.
2. Chemicals must be stored in their own secure designated storage area in order to prevent
contamination of food items.
3. Some chemicals should not be stored together or mixed due to possible reactions or even
explosions.
4. Chemical storage areas should be located in a corner of a dry store for ease of access.
5. Chemicals are often stored in a lockable cabinet.
6. Never store chemicals in other containers as this can cause dangerous mix-ups.
7. Chemicals are usually stored between 14°C and 20°C, but you should always refer to the SDS to
be sure.

13. The storage requirements for the different food groups include: (Please tick the correct answers)
True False

1. Store fresh seafood separately and between 0°C and 2°C, iced, on drip trays and covered with
plastic.
2. All frozen foods should be well wrapped and frozen between -18°C and -24°C.
3. Fresh meat and poultry needs to be stored in the refrigerator at just above freezing point
(between 1°C and 4°C) on drip trays.
4. Dairy products will absorb the odour of other food items, so they need to be stored
separately from foods with strong odours at a temperature between 2°C and 4°C.
5. Eggs should be stored in a cool area separate from raw foods such as meat, salads and
vegetables to prevent cross-contamination.
6. Fruit and vegetables should be stored between 10°C and 15°C.
7. Beer, wine and spirits are commonly stored between 14°C and 20°C, whilst fresh juices must
be stored between 1°C and 4°C in a coolroom.

14. Match the surface of a storage area to the correct procedures for cleaning and sanitising:
Floors Wash with detergent and water, rinse and dry. A surface disinfectant may be applied
and is recommended for coolrooms and immediate areas around food production.
Walls Use a detergent and hot water solution, then rinse well. Check for flaking paint to
eliminate potential rust
Shelving Wash with a detergent and water and add a sanitiser – allow to dry. (Modern foam
applicators act as a surface disinfectant post cleaning)
15. Once a delivery has been checked all goods need to be transferred to storage in the following order: Match in
correct order
Frozen goods lasts longer than perishables so can be put away last
Perishables must be put away immediately as they must not be allowed to thaw
Non-perishables quality deteriorates rapidly, but not as quickly as frozen items

16. Safe Work Australia suggests that risks associated with manual handling can be reduced through the following
actions: (Please tick the correct answers)
1. Modify the object
2. Change how things are moved
3. Have suppliers stock your shelves
4. Modify the work area
5. Use different actions
6. Request small packages
7. Modify the task

17. The following statements regarding safe lifting practices are: (Please tick the correct answers indicating True or
False)
True False

1. If an item is too heavy, get help from a colleague.

2. Never bend from the knees – bend your back.
3. Heavy items must be stored on lower shelves.
4. When moving deliveries you need to ensure that the area is free from obstacles to
prevent falls.
5. Milk crates and boxes are ideal to stand on when storing or reaching for items on higher
shelves.

18. What is the purpose of labelling food items? Which details should be included on a label? (Please tick the
correct answers)
1. Using labels is an ideal way to be organised and to remember what was done and when.
2. This applies to everything from simple labels, such as a sticky note up to bar codes and QR codes
for product tracking and full nutritional labels.
3. On a simple level, colour-coded labels are useful for FIFO, as these labels can indicate the day of
production or when an item was received.
4. The essential information which must be provided on a label is the use-by date.
5. A label should bear the date of production, content and name of person responsible.

19. Rotating and maintaining sufficient supplies – what does this involve? (Please tick the correct answers indicating
True or False)
True False

1. Once stock items have been received and stored correctly, it is necessary to maintain
them.
2. Maintaining stock means to store it in optimum conditions, at the correct temperature
and at the correct level.
3. Perishable items do not need to be checked regularly, provided they are labelled
correctly.
4. Daily checking provides a good opportunity to clean and sanitise storage areas and
shelving.
5. Inspecting your stock levels and quality will form part of your daily, weekly and monthly
routines.
6. Stock sheets are used to give you an indication of the amount of stock on hand, as well
 as the minimum and maximum stock levels.

20. How will you store food items which need to be returned to a supplier due to spoilage or damage? (Please tick
the correct answers)
True False

1. If you think there is an issue that was the supplier’s fault, e.g. oranges went mouldy
within a day, you should remove the product immediately, clean and sanitise the area
and report the issue to your supervisor.
2. Your supervisor will contact the supplier and explain the situation.
3. The offending items will need to be stored separately to prevent any risks of cross
contamination.
4. If you need to dispose of the items, it is important to use the quickest disposal method
regardless of hygiene and environmental impacts.
5. Some ideas for using or disposing of stock in an environmentally-friendly way include
burning and use in staff meals.

21. Hazardous substances are present in many TH&E operations. Potential environmental impacts and accordingly
provisions for disposal include:
1. Hazardous substances encountered in a kitchen environment may include detergents, bleach,
oven cleaner, paints, fluorescent lights, varnishes and many more.
2. Hazardous substances pose serious environmental problems.
3. When hazardous substances are dumped or flushed into the wastewater system, they can
destroy environments quickly and easily.

4. Toxic substances can leach into the waterways, destroying crops and the marine environments
they are exposed to.
5. Toxic substances should never be flushed down the sink, but disposed of through the grease
trap.
6. Toxic substances should always be disposed of correctly and there are companies that
specialise in treating and transporting contaminated waste.

22. There are a number of aspects which need to be addressed to maintain storage areas effectively. Match each
aspect to the correct definition.
Cleanliness and Staff must be trained to observe and report any situations that compromise food
sanitation safety. Inspection and record keeping are legal requirements. All incidents of spoilage
must be reported to a supervisor.
Lighting Storage areas must be well-maintained to prevent contamination from chemicals and
bacteria, cross-contamination and vermin
Temperature Storage areas must be well-lit to prevent accidents, help staff locate items, discourage
pests and maintain stock quality
Humidity HACCP practices and food safety legislation dictate these requirements for storage
areas and stock items. All storage areas must be maintained so that the appropriate
storage conditions are ensured
Vermin Wet storage areas should have a level of ~85%; storage areas with paper products and
similar items should have a much lower level
Observing and Are attracted to food storage areas and garbage. Garbage must be kept separate and
reporting disposed of regularly and storage areas must be professionally treated regularly

23. The following methods could be used to identify slow moving stock items in storage areas: (Please tick the
correct answers)
1. Analysing sales data
2. Observing sales patterns
3. Checking stock labels
4. Analysing wastage records
5. Stocktaking
 6. Using specialist inventory software

24. Which of the following are advantages associated with a perpetual inventory system? (Please tick the correct
answers)
• Accurate continual determination of stock costs since each item and their original costs are tracked
• Stock valuation available at any time of the day, week, month or year
• Greater control through analysis which indicates undesirable fluctuations in stock ordering and usage
• Simple to use
• Indicates what is actually on hand

25. Match the type of stock control documentation to the correct description:
Requisition form used to record the amount of stock on hand for tracking periodic usage or for
comparison to computerised records
Stock transfer form record of the amount and type of goods received from the supplier
Bin card record of the amount and type of goods ordered from a supplier
Stocktake sheet details the type and amount of stock to be issued to different departments by the
store
Purchase order record of the stock held within a section of the store, or ‘bin’
Delivery docket details the type and amount of stock to be transferred from 1 department to another

26. Match the correct security measure to the relevant provision for securing stock during storage:
Access should be limited
Storage areas should be locked
Extra security for precious items
Use a perpetual inventory system
Use a secure design
Adequate lighting
Doors, windows, locks, cabinets, cages and ceilings should be
designed with optimal levels of security in mind
Expensive or top-shelf items should have additional locks within a
secured storage area e.g. a separate cage for champagnes
All types of storage facilities should have the capacity to be locked or
secured outside of operational hours
Only those personnel who are authorised to be in storage areas
should be allowed in. Storage should be locked except when
deliveries or issues are occurring
Storage areas should be well-lit at all times
This will help to reduce the possibility of pilferage

27. Documentation which is commonly used to monitor quality of goods and to action maintenance requirements
for storage areas include: (Please tick the correct answers)
1. Temperature logs
2. Maintenance Requests
3. Inspection Reports
4. Incident report forms

28. What are the requirements for controlling pests in food storage and preparation areas? (Please tick the correct
answers indicating True or False)
True False

1. Good cleaning regimes and pest control management are the best ways to contain pests.
2. Appropriate provisions for screens and the elimination of cracks, holes and damp spots are
important measures to keep vermin out of premises.
3. Fly zappers and fly strips are prohibited in many food preparation areas due to the risk of
bodies contaminating food.
4. Aerosols are preferred measures to eradicate flying and crawling insects in food preparation
and storage areas.
5. The Food Safety Standards require that a food business takes all practicable measures to
prevent pests entering the food premises and takes measures to eradicate and prevent the
harbourage of pests.
6. Remember that you need to inform your supervisor if you encounter any signs of pest
 infestation.

29. Please tick the correct answer indicating True or False

When using storage equipment such as trolleys and forklifts, it is essential that you use them in the safe and correct
manner. Follow all workplace safety instructions, as well as manufacturer guidelines.
True
False

Assessment Task 1
SITXINV001 Receive and store stock
Written Test
Assessment Submission details:

1. Please include following details on the top of your assessment:

• Your Name
• Your Student Id
• Your Trainer’s name
• Title of your Assessment
• Assessment Due Date
• Actual Submission Date
Please Note: Any changes in the assessment due date must be approved by your trainer.

2. This assessment can be handwritten or in Microsoft word format. Following settings should be
made for this assignment to keep consistency among all the assessments:

Body text Page setup

• Font: Times New Roman • Top: 2.54 cm

• • Font size: 12 point • • Bottom: 2.54 cm
Line spacing: Double Left: 3.17 cm
• •
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3. If handwritten assessments are submitted, hand writing needs to be clear and legible.
4. Do not forget to attach the Cover Sheet at the front of the assessment.
5. Make sure you have signed the Cover sheet to declare this is your own work.
6. You can e-mail this assessment to your trainer’s e-mail address with following details: In ‘subject’
mention your ‘student Id – Your name’.

Achieving Competence:
 To be deemed competent in this assessment you must:

• Correctly address all of the assessment requirements as described in this task

• Correctly address all of the submission instructions
• Successfully complete the Assessment Questions
• Submit assessment on or before the due date with an assessment cover sheet

Performance objective:

You need answer the entire question using information given to you from class and from your course
material.

Assessment description:

You must provide a response to all questions in assessment Questions section.

Assessment Questions:

Checkpoint 1
Question 1: What are the basic principles of inspecting and verifying the delivery of goods?

Before accepting the delivery, it's important to conduct a quality check to ensure the items are not
damaged or malfunctioning. It's not always feasible to open each carton and check every single
item, particularly for large shipments. Whether it was something you were receiving from your
exporter or something you were sending to a different location, a damaged item results in a big loss
every time. This is the reason why it is so vital that you check the package immediately upon.

 Check Quantities and Description against the Purchase Order. ...

 Check the Products for Damage. ...
 Compare Shipping Documents. ...
 Allocate Space and Store Inventory. ...
 Enter Quantity Received into the Inventory Management System. ...
 Approaching Vendors with Discrepancies.
Question 2: What are the requirements for receiving perishable supplies to ensure correct temperatures
and quality?

Check that food is covered or packaged when it arrives and that the packaging or covering is not
damaged, and check the 'best before' or 'use by' date – if the 'use by' date has passed the food
must be rejected.

Refrigerator temperatures do not destroy pathogenic or spoilage microorganisms. The

lower temperature does, however, slow the growth of microorganisms already in the food.
Perishable food will deteriorate, even at refrigerator temperatures, due to spoilage
microorganisms, enzymes and oxidation. Time and temperature are important factors in
food quality. Here are more tips:

 Maintain your refrigerator between34°F and40°F. Refrigerator thermometers are

available to help monitor the temperature inside the appliance.
 Use food quickly, and don’t expect food to remain high-quality for the maximum
length of time. Opened and partially used items usually deteriorate more quickly than
unopened packages.
 Foil, plastic wraps or bags or airtight containers are the best choices for storing most
foods in the refrigerator. Open dishes may result in refrigerator odors, dried-out
foods, loss of nutrients and mold growth.
 Don’t stack foods tightly or cover refrigerator shelves with foil or any material that
prevents air circulation from quickly and evenly cooling the food.
 Some foods, including milk, meats and leftovers, should be kept colder than others.
 The coldest part of the refrigerator is usually the area nearest the freezer
compartment, but a refrigerator thermometer will provide an accurate check for each
appliance.

Keep your freezer at zero degrees (0°) or below to maintain the quality of
frozen foods. Most foods will maintain good quality longer if the freezer temperature
is -10 to -20°F. At temperatures between0 and32°F, food deteriorates more rapidly.
Fluctuating temperatures, such as those in self-defrosting freezers, also may
damage food quality. Do not plan to store frozen foods for the maximum suggested
time if your freezing unit cannot maintain zero degree temperatures. Even foods
stored properly will lose color, texture, flavor and nutritional quality but will not cause
food-borne illness.

Freezer temperatures, however, do not destroy pathogenic or spoilage

microorganisms, which will begin growing under warmer temperature conditions.
When frozen foods are thawed at room temperature, the surface of the food warms
enough for microorganisms to grow and multiply.

If your freezer does not have a built-in thermometer, check the temperature
frequently.

o One easy way to estimate the freezer’s temperature is to check the

consistency of ice cream stored inside the compartment. If the ice cream is
not brick-hard, the temperature of your freezer is too warm.
o A warning light or other device may be installed to warn you if the freezer is
not operating correctly. A plug protector may be used to keep the electrical
 plug in the outlet.

Time is an important factor in maintaining high-quality frozen foods. Frozen foods will
not last forever. The chart on the associated page lists the maximum length of
storage times to help you maintain quality food products.

o Label frozen food items, maintain a rotation system and use the items with the
oldest dates first.
o Allow proper air circulation in the freezer.

Question 3: Describe 5 common faults in deliveries which would require your action?

 Late Deliveries
 Goods Delivered in an Unacceptable Condition
 Competitive Pricing
 Delayed Customs Clearance
 Poor Customer Service

Late Deliveries :
How to Avoid This

One way you can combat this is by conducting extensive research into a courier’s reputation. For example,
take a look at their testimonials and reviews before you make a decision. If a courier receives plenty of five-
star reviews for timely deliveries, you’ll know that you can trust them to get your goods to their destination
on time.

Goods Delivered in an Unacceptable Condition

How to Avoid This

To avoid your goods arriving at their destination in an unacceptable condition, the best thing you
can do is work with a reputable courier that will be able to offer advice on safely packing your
products. Each and every item should be packed safely and securely so that nothing is damaged or
lost during the delivery.

Competitive Pricing
How to Avoid This

As we said, you need to find the right balance between the two extremes. One great way to avoid
paying too much for a service you’ll never use is to look for couriers who offer bespoke solutions.
This allows you to tailor the service to your specific needs so you won’t be wasting money. When
speaking to potential couriers, aim to receive a competitive quote from each of them.

Delayed Customs Clearance

How to Avoid This

In order to get around this, we’d advise you choose a courier that’s well known for having good
knowledge and experience with customs. This means that they’re more likely to notice any
potential issues that will arise with shipments missing the right documents. The right courier will
work with you to get a solution before they’re sent, which in turn will avoid any problems with
shipments before they’re even sent.

Poor Customer Service

How to Avoid This

During your first touch points of contact with a courier, you’ll be able to gauge whether their
customer service is good or poor. Are they polite? A polite manner is important as you don’t want
to work with somebody who’s unhelpful and rude. Do they seem willing to help and be patient? If
they are, great. But if not, then that’s not a business you should be looking to partner up with.

Question 4: Provide 4 examples for aspects you will need to check when you receive delivery of a variety
of goods?

The objectives of the receiving function include inspecting deliveries to evaluate the quality and
determine the Quantity of the products, checking prices, and arriving at an accept or reject
decision. No matter what the product type, the principal component in a receiving procedure
is accuracy. Any carelessness or half-hearted attempts at checking the delivery will render the
whole process useless.

 Match the delivery to a purchase order. ...

 Check products are not damaged. ...
 Log received items into your inventory. ...
 Allocate storage space for goods. ...
 Notify your accounts payable department.
Question 5: Which documents are required to check a delivery effectively? What is the purpose of these
documents?

Delivery documents generally provide the delivery instructions for an order or trip and specify the
products and quantities to deliver. They serve to transfer ownership of the products to the
customer. Some types might also specify the product price and additional charges.

 BOL : A BOL is a receipt that confirms the transportation of a shipment by a carrier.

 POD : POD is a receipt that confirms the delivery of a shipment and accounts for the items
that have been transported. POD isn't limited to e-commerce packages or food deliveries;
it's also used to show a service was completed, which is why proof of delivery can also be
called proof of completion. This receipt, or bill of confirmation, is used when a consignee
wants to return an item, or file a damage claim.

Question 6: Provide a description for the following documentation associated with the receiving process of
goods?
a) Invoices – Documents including the purchase order, receiving report, packing slip, and
vendor's invoice can be filed together (preferably in electronic format) and attached during the
receipt process so that they are readily available when the invoice is received, and bills are being
paid.

b) Credit Notes –  A credit note is issued when: The taxable value declared by the supplier in the
tax invoice is more than the actual taxable value of the goods or services supplied. A credit note
is a document issued by a seller to a buyer to notify that credit is being applied to their account.
You might notice these referred to as credit memos, too.

c) Goods Received Book / Daily Receipt Journal – The journal entry is debiting inventory and
credit accrued payable. The transaction will increase the inventory balance on the balance sheet.
The purchased items can be classified as fixed assets if they meet the criteria to be capitalized.
The other side will increase the current liability on the balance sheet.

Checkpoint 2
Question 7: Delivery technology can include manual and electronic systems. Explain the features of a
barcode system?

Barcode technology is mostly used in the circulation system of a library and most successful due to
its speed, accuracy and reliability. Barcoding though comparatively an old technology is one of the
significant steps in library automation and is still not widely used in libraries.

 Magnification. The magnification (size) of the bar code symbol is determined by the X-dimension
(one narrow module width) in relation to a nominal size. ...
 Bar Height. ...
 Quiet Zones (Light Margins) ...
 Colors. ...
 Substrate. ...
 Bar Widths and Print Quality.

Advantages of Using Barcodes

 Barcodes are efficient. Bar codes permit faster and more accurate transfer and recording of
information benefiting the track of work in process or the movement of assets more quickly and
precisely. ...
 Barcodes save time. ...
 Barcodes reduce errors.

Question 8: List 5 examples for guidelines which should be followed to ensure correct delivery processes
including provisions for stock security?

The first step in receiving and storing stock is to identify the stock expected to be delivered to
the business for the day/shift so you can prepare for these deliveries and you know what to
expect.

 Match the delivery to a purchase order. ...

 Check products are not damaged. ...
 Log received items into your inventory. ...
 Allocate storage space for goods. ...
 Notify your accounts payable department.
Question 9: What is the meaning of the FIFO principle? What do you need to do to apply this effectively?

FIFO is “first in first out” and simply means you need to label your food with the dates you store
them, and put the older foods in front or on top so that you use them first. This system allows you to
find your food quicker and use them more efficiently.

Using a FIFO food storage system is simple and efficient, and ensures staffs knows exactly what is
going in and out at all times. It ensures older products are used or bought before newer ones, which
helps minimise costly wastage. First In, First Out (FIFO) is an accounting method in which assets
purchased or acquired first are disposed of first. FIFO assumes that the remaining inventory consists
of items purchased last. An alternative to FIFO, LIFO is an accounting method in which assets
purchased or acquired last are disposed of first. What is a FIFO Food Storage System?

FIFO stands for First-In First-Out. It is a stock rotation system used for food storage. You put items
with the soonest best before or use-by dates at the front and place items with the furthest dates at
the back. FIFO helps food establishment’s cycle through their stock, keeping food fresher. This
constant rotation helps prevent mild and pathogen growth. When employees monitor the time food
spends in storage, they improve the safety and freshness of food. FIFO can help restaurants track how
quickly their food stock is used.

Question 10: What are the ambient storage requirements for dry and wet storage areas? How does the
danger zone impact on the storage of perishable food items?

The storage area needs to be dry, cool, well-lit, ventilated and vermin-proof. 3. Foods must be
protected from exposure to moisture and direct sunlight. 4. The ideal temperature for dry storage
areas is between 10°C (50°F) and 21°C (70°F) - keeping food items in this range and following other
guidelines will ensure that the shelf life of dry food items is extended for as long as possible.

 Food Rotation. All food item should be date coded, and the practice of “First-In; First-Out”
should always be. ...
 Keep it
 Date coding Covered. Store open products in clean, uncontaminated, sealable containers. ...
 Temperature and Ventilation. ...
 Sunlight. ...
 Beware of the temperature danger zone
Food poisoning bacteria grow and multiply fastest in the temperature danger zone between 5 °C and
60 °C. It is important to keep high-risk food out of this temperature zone. Do not leave perishable
food sitting out. Bacteria that can cause food poisoning (foodborne illness) grow quickly when food
sits in the “Danger Zone” between 40°F and 140°F, which includes room temperature.

Question 11: In brief explain the storage requirements for paper products, housekeeping items and
chemicals?

Store the cleaning items in a clean space. Store the cleaning products in a well-ventilated area to
prevent fumes from spreading to other areas. Do not store alkaline and basic chemicals near each
other. Store items at the appropriate height for safety.

Even with proper documentation and training, improper storage of your cleaning chemicals can be
just as dangerous as product misuse. Choosing the safest location for each chemical should also be
part of your chemical safety program.

Paper should be stored in a controlled atmosphere, preferably at a temperature between 68 and 76

degrees Fahrenheit, whether that's in a warehouse, an office or a press room. It also should be stored
out of direct sunlight, which can impact the temperature of the paper as well as the color.

 Store in a clean, cool, dry space. ...

 Store in well-ventilated areas, away from HVAC intake vents. ...
 Store no higher than eye level, and never on the top shelf of a storage area.
 Do not overcrowd shelves and include anti-roll lips to avoid falling containers.

Question 12: What are the key storage requirements for seafood, poultry, meat, vegetables, dairy, eggs and
alcoholic and non-alcoholic beverages?
Dry Foods: The storeroom for dry foods should be located near the receiving area and close to the
main kitchen. Unfortunately, the storeroom for dry foods is often an afterthought in food service facility
designs, and the area designated for storage is sometimes in an inconvenient location.

No matter where the location, there are several essential points to be observed in the care and control
of the dry storeroom.
●The area should be dry and cool to prevent spoilage and the swelling of canned goods. The ideal
temperature range is 10°C to 15°C (50°F to 59°F).
●The storeroom should be easy to keep clean and free from rodents and vermin. This means all wall,
ceiling and floor openings should be sealed and protected to prevent access.
●It should be designed so it is easy to arrange and rearrange supplies to facilitate stock rotation. The
best arrangement is to have shelves situated in the middle of the room so they can be stocked from
both sides. This allows you to rotate stock by simply pushing out old stock by sliding new stock in from
the other side of the shelf. This guarantees that first items received will be the first items used, or the
“first in, first out” (FIFO) concept in stock rotation.
●The area should be well lit.
●Shelving must be at least 15 cm (6 in.) above the floor. Do not store items right on the floor.
●Aisles should be wide enough to allow room for carts or dollies, which should be used to prevent
possible injuries from lifting.
●Food and supply storage areas should be kept under lock and key to prevent pilferage. Food storage
control is an important step in the overall control of food costs. All storerooms should be considered to
be like bank safes where the assets of the operation are being stored. This may mean that more
valuable commodities such as liquor and wine should be stored and locked inside a larger storage area,
such as the dry food storage area.

Refrigerated Products: The refrigerator, whether a walk-in or a standard upright, is an important

component in planning the storage of food items. Most fresh foods must be stored in the refrigerator to
delay their deterioration and decomposition. The most basic rule must be always followed: store raw
products below, never above, your cooked or ready-to-eat products.

Critical Control Point

Keep foods 4°C (39°F) or colder, the safe temperature for refrigerated storage. Here are some
considerations to ensure that the refrigerator does not break down and risk spoiling food:

●Monitor the temperature of the refrigerator daily. All refrigerators should be provided with
thermometers that daily readings can be taken.
Checkpoint 3
Question 13: In which sequence would you transfer the following categories of goods into storage once a
delivery has been checked? Place the numbers (1, 2, 3) next to the items to indicate the correct order?
Perishables Air is widely considered the best way to transport perishable goods. Airports
have dedicated areas with temperature-controlled refrigerated chambers and
freezers to make handling perishable goods a snap. And the cost of shipping by
air reflects that difference, too.
Non-perishables Packing and shipping non-perishable food items are a relatively simple process
to go through. The easiest items to ship are those that are already stored in
cans, jars, or other containers, such as jam and soup. Simply pack these food
items into small cartons, stacking containers on top of each other if possible.
Frozen goods Pack Frozen Food: Wrap frozen meats in newspaper and place them in sealable
containers or storage baggies to prevent juices from leaking. Store meats at the
bottom of the cooler, then place other frozen items on top. Pack frozen foods tightly,
as any air pockets may cause them to defrost faster. You should immediately take the
delivered frozen goods and store them correctly in your freezer. As frozen food defrosts, psychrophiles
can quickly grow. Psychrophiles are bacteria that grow at cold temperatures, between -5 °C to 20 °C.
Question 14: Safe Work Australia suggests several risk controls you might consider for a manual handling
task. Draw lines to match the risk controls to the related?
1. Modify the object 5 - Eliminate unnecessary handling. Ensure that all heavy objects are at
waist level, where they can be handled comfortably. Vegetables
can be transferred to buckets with caster wheels to allow easy
manipulation
2. Modify the work area 4 - Use tools such as levers, hooks, or crowbars, or use team lifting. If
none of these options can be used, then mechanical handling
equipment like forklifts, cranes and hoists may be needed
3. Change how things are 2 - Reduce the amount of bending, lifting, twisting, reaching and
moved holding required to carry out a task, thereby minimising the risk of
injury
4. Use different actions, 1 - Use an adjustable platform to reduce bending and reaching and
movements and forces ensure work surfaces are at the correct height

5. Modify the task 3 – E.g. change the shape of bulky objects so that they are easier to
hold, or pack products in smaller cartons. If there is a large delivery,
unpack it into smaller boxes which can be handled more easily
Question 15: When using storage equipment such as trolleys and forklifts, it is essential that you use them in
the safe and correct manner. Follow all workplace safety instructions, as well as manufacturer guidelines.
True or false?

 True: TRUE is the right option.

 False
Question 16: What is the purpose of labelling food items? Which details should be included on a label?
Food labelling is one way in which consumers can get knowledge about the food they consider
buying. Correctly following the information provided on food labels (such as expiry dates, handling
instructions and allergy warnings) can help consumers prevent unnecessary food-borne illness and
allergic reactions. FAO promotes Food Labelling as an effective tool to protect consumer health in
terms of food safety and nutrition. Food labels convey information about the product's identity and
contents, and on how to handle, prepare and consume it safely.

Your pre-packaged food must include the following on its labels:

 The name of the food. ...
 A list of ingredients. ...
 The percentage of certain ingredients. ...
 Any instructions for use, such as cooking instructions if they are needed. ...
 'Use by' or 'best before' dates. ...
 Storage instructions. ...
 Contact details.

Question 17: Rotating and maintaining sufficient supplies – what does this essentially involve?

Storing and rotating food properly ensures that you are always serving food in the freshest and safest
way. In the case of food, a food rotation system that organizes and rotates food cans on a first-in first-
out basis (FIFO) is important for storing food to prevent foodborne illness and to control commercial
kitchen costs. You should ensure that all staff are aware of the importance of stock rotation and
understand how your stock rotation system works. Food rotation has many benefits to your
restaurant, including preventing foodborne illnesses, organizing stock, avoiding cross-contamination,
keeping your inventory up-to-date, reducing food waste, and decreasing costs.

Question 18: Why should stock be inspected at the end of each shift? How can a quality report help here to
identify reasons for poor quality?
When things get busy it is easier for poor quality stock to slip through, so carrying out quality checks
will help to prevent this. If there is quality a problem, e.g. vegetables going limp quickly, then they can
investigate what can be done.

 At the end of each shift you need to inspect your stock to check whether you have enough for the next
day.
 Checking stock enables you to determine whether the quality is adequate.
 By recording the quality of stock, you will be able to help your supervisor with the stocktake process.
 By recording the quality of stock any issues can be communicated promptly with suppliers.
 When things get busy it is easier for poor quality stock to slip through, so carrying out quality checks will
help to prevent this.
  If there is quality a problem, e.g. vegetables going limp quickly, then they can investigate what can be
done.

Question 19: How will you store food items which need to be returned to a supplier due to spoilage or
damage?
 Keep high-risk food at 5 °C or below or above 60 °C to avoid the temperature danger zone and
food poisoning.
 Store raw foods below cooked foods.
 Store food in suitable, covered containers.
 Avoid refreezing thawed foods.
 Check and observe the use-by dates on food products.
 Take special care with high-risk foods.

Receiving, storage, and preparation are all important sections of a food safety flow chart, and
receiving of products is your first step when developing a flow chart Each group of food,
whether dry foods, dairy products, fresh produce, or meats, requires a slightly different
procedure. No matter what the product type, the principal component in a receiving
procedure is accuracy. Any carelessness or half-hearted attempts at checking the delivery will
render the whole process useless.

Checkpoint 4
Question 20: Hazardous substances are present in many TH&E operations. What are the impacts of
hazardous substances on the environment and how are these disposed of correctly?
Impacts on the environment can be just as devastating: killing organisms in a lake or river, destroying
animals and plants in a contaminated area, causing major reproductive complications in animals, or
otherwise limit the ability of an ecosystem to survive. Improper hazardous-waste storage or disposal
frequently contaminates surface water and groundwater supplies as harmful water pollution and can
also be a source of dangerous land pollution. People living in homes built near old and abandoned
waste disposal sites may be in a particularly vulnerable position. The impact of Hazardous waste of
Behavioural abnormalities. Cancer. Genetic mutations. Physiological malfunctions (kidney failure,
reproductive impairment)
 Dispose of Hazardous: Some of these methods are: (a) recycling/reuse of the chemicals; (b)
incineration and disposal in landfills of incineration ash; 2 (c) disposals in landfills of stabilized
chemical waste, or non-hazardous waste; and (d) disposal in sewers of neutralized, non-toxic
chemicals. Hazardous wastes must be deposited in so-called secure landfills, which provide at least 3
metres (10 feet) of separation between the bottom of the landfill and the underlying bedrock or
groundwater table. A secure hazardous-waste landfill must have two impermeable liners and
leachate collection systems.

Question 21: List 5 methods which can be used to identify slow moving stock items in storage areas?

A product that has a lower number of average days to sell the inventory is a fast-moving stock,
whereas, a product that has a high number of average days is a slow-moving stock. The Slow Moving
Inventory Analysis Report gets that process started by identifying your slow moving items. Slow
Moving or “inactivity” in INDUSTRIOS can be defined as a lack of activity, decreased activity or
inventory turnover that is less than the targeted inventory turns specified on the Item Location
record.

 Spot-check four inventory items daily. ...

 Calculate inventory turnover. ...
 Analyze average days to sell (or use). ...
 Assess the cost to hold inventory items. ...
 Predict trends with sales data.

Question 22: You have identified slow moving stock items. What measures could you take to avoid spoilage
or loss?
Keeping those items at optimum temperatures, humidity to prevent spoilage

There are several factors that can cause this issue: wrong sales forecasts, a market slowdown,
aggressive promotions from competitors or even your procurement team just wanting to save on per
unit costs by ordering more volume. If your inventory costs are going up, or are likely to increase, LIFO
costing may be better because the higher cost items (the ones purchased or made last) are considered
to be sold. Another method companies use to determine slow moving inventory is by ranking items
based on months-on-hand. Months on hand is usually calculated by looking at current inventory
quantity and dividing it by monthly average usage. Higher months on hand means the item is slow-
moving.

Question 23: What are the advantages of a perpetual and a periodic inventory system?
a) Perpetual Inventory system – A perpetual inventory system is more accurate than the less
advanced periodic inventory system. Having a more accurate count of inventory at all times
prevents stock outs and overstock issues. Advantages of Perpetual Inventory System. Real-Time
Updates. Managing Multiple Locations Easily. More Informed Forecasting. Inventory
management helps companies identify which and how much stock to order at what time. It
tracks inventory from purchase to the sale of goods. The practice identifies and responds to
trends to ensure there's always enough stock to fulfil customer orders and proper warning of a
shortage.

b) Periodic inventory system – There is no need to have separate accounting for raw materials,
work in progress, and finished goods inventory. All that is recorded are purchases. The
advantages of the periodic inventory system are relatively cheap cost and simplicity. the periodic
review system is that inventory is counted only at specific time intervals. You do not need to
monitor the inventory level between review periods. This system also makes sense when you
order several different items from a supplier.

Question 24: Drag the correct description to the relevant type of stock control documentation?
1. Requisition form 6 – used to record the amount of stock on hand for tracking periodic usage
or for comparison to computerised records
 2. Stock transfer form 1 – record of the amount and type of goods received from the supplier

3. Bin card 5 – record of the amount and type of goods ordered from a supplier

4. Stocktake sheet 2 – details the type and amount of stock to be issued to different
departments by the store

5. Purchase order 3 – record of the stock held within a section of the store, or ‘bin’

6. Delivery docket 4 – details the type and amount of stock to be transferred from 1
department to another

Checkpoint 5
Question 25: Provide 5 examples for security measures to ensure security of stock in storage areas?

Strong locks. Having a strong lock means not only investing in quality, it also means selecting the
right design. A lock with a short, thick handle is your best option because they are typically the most
difficult to cut with bolt cutters and are the hardest to gain leverage on when attempting to force
entry into your storage unit.

Pack your items logically. When a thief breaks in, or attempts to break into your storage unit they
are going to want to get in and out as fast as possible without being caught. Their goal is going to be
to grab whatever they can, and escape with your property before being caught by patrolling security
or any camera systems that have been installed.

Maintain an inventory. Keeping a detailed and organized inventory of everything you have in your
storage unit is not only more convenient for you, it will help you, in the event that things are stolen,
to let your insurance company know exactly what needs to be replaced. It will allow you to
accurately calculate the dollar value so that you can be reimbursed.

Insure your possessions. This is especially important for people storing items with particularly high
monetary value. If your storage unit contains valuable electronics or collectible items with
considerable market value, it is worth the investment to purchase insurance so that you can rest
assured if the unthinkable happens, you are not left twisting in the wind with no recourse.

Choose a secured facility. All self-storage facilities are not created equal. This means that you need
to carefully assess and select a storage facility that takes your property and its security seriously. It
should have adequate security measures in place, including monitoring the people coming and going,
as well as visible, functional security equipment that provides surveillance around the clock.
Question 26: What are the requirements for the following factors to ensure that storage areas are
maintained effectively?
a) Cleanliness and sanitation – Store cleanliness plays a vital role in everything
from making a memorable first impression and encouraging return customers to preserving
your building and avoiding hazardous situations. Sanitation must encompass three distinct
elements: 1) The effective removal of soil from product contact surfaces, non-product
surfaces, and other identified reservoirs of concern; 2) An effective rinse step; and 3) Proper
application of an EPA-approved sanitizing agent in accordance with proper contact time, ..

b) Lighting – For warehouses covering a large ground area or warehouses up to six

metres high, we recommend light strips or LED systems in warm or neutral white colours.
Illumination strength should be chosen according to the type of the warehouse and
conditions in the room using the relevant lighting standards. Usually, storage areas and
rooms which are not in constant use can be sufficiently lit with 100 lux illumination. However,
in shipping and packaging departments where workers frequently need to read small print,
300 lux light sources should be used. High bay rooms similarly require a medium luminance
level of around 150 lux. So we can say that lighting helps to maintain storage area effectively.

c) Temperature – The ideal temperature range is 10°C to 15°C (50°F to 59°F). The
storeroom should be easy to keep clean and free from rodents and vermin. This means all
wall, ceiling, and floor openings should be sealed and protected to prevent access.
Temperature of storage. Storage temperature is one of the most important factors in the
preservation of food because microorganisms have been found to grow in almost all
temperature. Food pathogens, such as Bacillus and Clostridium species are thermophiles in
nature and are able to grow at 45–70°C.
 d) Humidity – Ideally, storage areas should have a humidity level of 15% or less. Unless
the storeroom is located in the desert, consider air conditioning or dehumidification during
the most humid times of the year. A dry storage area should be completely free of sunlight,
kept a cool temperature consistently, and have exposure to minimal humidity levels. In
fact, humidity levels should not exceed 50-55% in order to keep food safe long term. The idea
temperature range for dry storage is between 50 to 70 degrees Fahrenheit.

e) Vermin – storage areas must be well-maintained to prevent contamination from

chemicals and bacteria, cross-contamination and vermin
Pest control
 food stores and containers should be pest-proof;
 spills cleaned up quickly;
 remove standing water;
 waste stored in pest-proof containers and storage areas kept clean.

Reduce the Risk of Pests

 Never store food stuff on the floor.
 Make sure all holes and cracks are sealed.
 Install fly-screens on windows and doors.
 Make sure waste is regularly disposed of.
 Employ a licensed pest controller to regularly check the premises for signs of an infestation.

Question 27: List 3 examples for documentation which is commonly used to monitor quality of goods and to
action maintenance requirements for storage areas?
QA document control is an essential part of the quality assurance system for all aspects of GMP, GCP
and GLP. It allows you to approve, review and update documents; make changes and identify revision
status; control document distribution; and prevent use of obsolete documents, facilitating proper
archiving. The Quality Manual should include most of the following elements: title and table of
contents; scope of the QMS; exclusions from ISO 9001, versioning information, and approval; Quality
Policy and objectives; QMS description, the business process model of the organization; definition of
responsibilities for all ...

Keeping Your Storage Area Organized

 Label and group products.
 Clean up the area.
 Put up demarcation lines.
 Stack properly.
  Keep the aisles, paths and ramps clear.
 Have all the safety signs in place.

Proper food storage helps to preserve the quality and nutritional value of the foods you purchase,
and also helps make the most of your food dollar by preventing spoilage. Additionally, proper food
storage can help prevent foodborne illnesses caused by harmful bacteria.

Question 28: Provide 5 examples measures which can be used to control pests in storage areas:
Measures to control pests in storage areas could include?

Pests are one of the many nuisances that can disrupt your place of business. They may seem
harmless, but they can create a multitude of issues, ranging from contamination to added costs.
No one is entirely immune to infestation, regardless of how tidy your warehouse may be.
However, with the proper knowledge, you can prevent, identify and remove pests—the right way.

1) Maintain store house hygiene brushing the cracks, crevices and corners, removing all debris and
cleaning the entire godown before storing the grains.
2) Reduce moisture content below 10 %
3) Dry all the bags, bins etc in the sun

Management
 Sanitation. Sanitation of storage facility, inside and outside space, and also nearby habitats to
remove the pests stages as well as pest habitats. ...
 Sun drying of grains. Sun drying is the most common practice followed before storage of any
food grains. ...
 Grain protectants. ...
 Storage structures.

Control Methods
 Biological pest control.
 Cultural control.
 Trap cropping.
 Pesticides.
 Hunting.
 Assessment Task 2
SITXINV001 Receive and store stock

Assessment Submission details:

1. Please include following details on the top of your assessment:

• Your Name
• Your Student Id
• Your Trainer’s name
• Title of your Assessment
• Assessment Due Date
• Actual Submission Date
Please Note: Any changes in the assessment due date must be approved by your trainer.

2. This assessment can be hand written or in Microsoft word format. Following settings should be
made for this assignment to keep consistency among all the assessments:

Body text Page setup

 • Font: Times New Roman • Top: 2.54 cm
• • Font size: 12 point • • Bottom: 2.54 cm
Line spacing: Double Left: 3.17 cm
• •
Text style: Normal Right: 3.17 cm
• Header: 1.25 cm

• Footer: 1.25 cm

3. If hand written assessments are submitted, hand writing needs to be clear and legible.
4. Do not forget to attach the Cover Sheet at the front of the assessment.
5. Make sure you have signed the Cover sheet to declare this is your own work.
6. You can e-mail this assessment to your trainer’s e-mail address with following details: In ‘subject’
mention your ‘student Id – Your name’.

Achieving Competence:

To be deemed competent in this assessment you must:

• Correctly address all of the assessment requirements as described in this task

• Correctly address all of the submission instructions
• Successfully complete the Assessment Questions
• Submit assessment on or before the due date with an assessment cover sheet

Performance objective:
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:
a) receive, store and maintain six different stock deliveries
b) correctly interpret stock orders and delivery documentation for items received in the above
deliveries
c) complete stock documentation relating to each of the above stock deliveries
d) integrate into the above work activities:
o security procedures o manual handling techniques
o commercial time constraints

Assessment description:
Your Tasks

You will need to perform the tasks below or as instructed by your trainer. You will be required to receive,
store and maintain 6 different stock deliveries. You will be observed during this assessment instances 1-6
by your trainer.

Preparation
1. Prepare the storage areas relevant for each delivery expected
2. Prepare the storage areas to accommodate the expected deliveries according to Food
Safety, Hygiene and WHS Requirements.
3. Check the ambient storage conditions for each storage area as relevant.
 4. Prepare any recording tools and equipment required to receive and check incoming stock.
5. Prepare any equipment which may be required to move stock into storage.

Receiving Process
6. Demonstrate to you trainer how you will process the delivery to ensure all items meet
specifications including quality and quantities ordered and received.
7. Meet all recording requirements.
8. Identify any Discrepancies and explain to your trainer the processes that should be
followed for these. Discrepancies could be build-in to assess problem solving ability of student e.g.
contaminated item, leaking chemical etc. and may be supported through active questioning.

Storage:
9. Identify the storage requirements for each item
10. Label the items as required
11. Move the items into storage to ensure quality is maintained at all times.
12. Ensure the security of stock items in transit and in storage areas is maintained at all times.
13. Store and arrange all items according to FIFO principles
14. Ensure older stock has use-be or best before dates which are shorter than new stock
received and report any deficiencies.

Monitoring:
15. Record the storage temperatures of all storage areas.
16. Demonstrate how you will monitor existing stock in storage
17. Explain to your trainer how any stock close to expiry can be used to prevent wastage

Disposal:
18. Identify and dispose of any stock to organisational procedures or as instructed by your
trainer.
19. Identify any hazardous substances which require disposal and explain the procedures for
safe disposal of these.
For the purpose of this assessment, this provision may need to be simulated by trainer.

Assessment Instances – Overview

Instance Date Duration from ... to... Tasks to be completed:

Instance 1: 1.

Type of Delivery: 2.

3.

4.

Instance Date Duration from ... to... Tasks to be completed:

Instance 2: 1.
Type of Delivery:
2.

3.

4.

Instance Date Duration from ... to... Tasks to be completed:

Instance 3: 1.

Type of Delivery: 2.

3.

4.

Instance Date Duration from ... to... Tasks to be completed:

Instance 4: 1.

Type of Delivery: 2.

3.

4.

Instance Date Duration from ... to... Tasks to be completed:

Instance 5: 1.

Type of Delivery: 2.

3.

4.

Instance Date Duration from ... to... Tasks to be completed:

Instance 6: 1.

Type of Delivery: 2.

3.

4.

Assessment Evaluation Tool

Unit Code & Unit Name SITXINV001 Receive and store stock

Assessment Type Written task & Quiz

Assessment Name AT 1

Student’s name & ID

Is Student able to demonstrate the following: Performance Criteria

Yes No
[1.1, 1.2, 1.3, 1.4, 2.1, 2.2, 2.3, 2.4, 3.1, 3.2, 3.3, 3.4, 3.5]
(1.1) Check incoming stock against orders and delivery documentation.
(1.2) Identify, record and report discrepancies.
(1.3) Inspect items for damage, quality and use-by dates and record findings according to
organisational procedures.
(1.4) Record details of incoming stock according to organisational procedures.
(2.1) Promptly transport stock to, and store in, appropriate storage area.
(2.2) Use safe manual handling techniques to avoid injury when moving and storing stock.
(2.3) Label stock according to organisational procedures.
(2.4) Report on excess stock according to organisational procedures.
(3.1) Rotate stock for maximum use and minimum wastage.
(3.2) Regularly check the quality of stock and report findings.
(3.3) Safely dispose of all excess or spoilt stock and waste, especially hazardous substances, to
minimise negative environmental impacts.
(3.4) Maintain cleanliness of stock handling and storage areas, and identify and report problems.
(3.5) Use stock control systems and equipment according to organisational speed and accuracy
requirements.
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7, 8, 9, 10] Yes No
(1) Principles of stock control:
a) rotation and replenishment
b) product life cycle and maximising the use of all stock
c) checking for slow moving items
d) segregation of non-food items from food items that have potential to cross-contaminate
(2) Stock control systems:
a) bin card system
b) imprest system
c) integrated point-of-sale system
d) ledger system
(3) Stock control procedures and template documents and reports for:
a) ordering
b) levels
c) loss
d) performance
e) monitoring of quality

Assessment Evaluation Tool AT 1 1|Page

SITXINV001 Receive and store stock
© Acacia Institute
 f) receipt
g) reorder cycles
h) rotation
i) security
j) stocktakes
k) valuation
l) wastage
(4) Storage requirements for different kinds of stock
(5) Use of stock control equipment and software where appropriate
(6) Specific industry sector, types of:
a) computerised stock control systems; their functions and features
b) electronic equipment used for stock control; their functions and features
c) stock recording documentation
d) stock security systems
e) storage and their suitability for different kinds of stock
(7) Specific organisation:
a) relevant stock
b) product life and storage requirements for specific goods
c) procedures for security, recording incoming stock, reporting on discrepancies,
deficiencies, and excess stock
d) order and delivery documentation
(8) Safe manual handling techniques for the receipt, transportation and storage of stock
(9) Safe and correct use of equipment
(10) Correct and environmentally sound disposal methods for all types of waste and in particular for
hazardous substances.

Assessor name: Assessment date:

Assessor signature:

Assessment Evaluation Tool

Unit Code & Unit Name SITXINV001 Receive and store stock

Assessment Type Practical observation

Assessment Name AT 2

Student’s name & ID

Is Student able to demonstrate the following: Performance Evidence [1, 2, 3, 4] Yes No

(1) Receive, store and maintain six different stock deliveries
(2) Correctly interpret stock orders and delivery documentation for items received in the above
deliveries
(3) Complete stock documentation relating to each of the above stock deliveries
(4) Integrate into the above work activities:
a) security procedures
b) manual handling techniques
c) commercial time constraints
Is Student able to demonstrate the following: Performance Criteria
Yes No
[1.1, 1.2, 1.3, 1.4, 2.1, 2.2, 2.3, 2.4, 3.1, 3.2, 3.3, 3.4, 3.5]
(1.1) Check incoming stock against orders and delivery documentation.
(1.2) Identify, record and report discrepancies.
(1.3) Inspect items for damage, quality and use-by dates and record findings according to
organisational procedures.
(1.4) Record details of incoming stock according to organisational procedures.
(2.1) Promptly transport stock to, and store in, appropriate storage area.
(2.2) Use safe manual handling techniques to avoid injury when moving and storing stock.
(2.3) Label stock according to organisational procedures.
(2.4) Report on excess stock according to organisational procedures.
(3.1) Rotate stock for maximum use and minimum wastage.
(3.2) Regularly check the quality of stock and report findings.
(3.3) Safely dispose of all excess or spoilt stock and waste, especially hazardous substances, to
minimise negative environmental impacts.
(3.4) Maintain cleanliness of stock handling and storage areas, and identify and report problems.
(3.5) Use stock control systems and equipment according to organisational speed and accuracy
requirements.
Is Student able to demonstrate the following: Knowledge Evidence [1, 3, 4, 5, 7, 8, 9, 10] Yes No
(1) Principles of stock control:
a) rotation and replenishment
b) product life cycle and maximising the use of all stock
c) checking for slow moving items
d) segregation of non-food items from food items that have potential to cross-
contaminate
(3) Stock control procedures and template documents and reports for:

Assessment Evaluation Tool AT 2 1|Page

SITXINV001 Receive and store stock
© Acacia Institute
 a) ordering
b) levels
c) loss
d) performance
e) monitoring of quality
f) receipt
g) reorder cycles
h) rotation
i) security
j) stocktakes
k) valuation
l) wastage
(4) Storage requirements for different kinds of stock
(5) Use of stock control equipment and software where appropriate
(7) Specific organisation:
a) relevant stock
b) product life and storage requirements for specific goods
c) procedures for security, recording incoming stock, reporting on discrepancies,
deficiencies, and excess stock
d) order and delivery documentation
(8) Safe manual handling techniques for the receipt, transportation and storage of stock
(9) Safe and correct use of equipment
(10) Correct and environmentally sound disposal methods for all types of waste and in particular
for hazardous substances.

Assessor name: Assessment date:

Assessor signature: