ASSESSMENT 1 SITXINV001 Receive and Store Stock

Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au | E-mail: Info@ntca.edu.au

RTO#6527 | CRICOS#03399C
ASSESSMENT 1 – Written Quiz

This cover sheet is to be completed by the assessor and used as a record of outcome of this assessment task
Student Name:
Student ID No:
Unit code SITXINV001
Unit Title Receive and store stock

Date of Assessment:
Student Declaration: CHEATING & PLAGARISM
In accordance with NTCA’s Plagiarism Policy and Procedure, I hereby acknowledge by signing this declaration that I have not
cheated or plagiarised any work in all the assessment tasks undertaken in this unit of competency except where the work has
been correctly acknowledged or as per the specific assessment task instructions.
Student Signature: ____________________________
Satisfactory If Not Satisfactory,

Assessment Criteria
please comment
principles of stock control:
 rotation and replenishment
 product life cycle and maximising the use of all stock  Yes  No
 checking for slow moving items
 segregation of non-food items from food items that have potential to
cross-contaminate
stock control systems:
 bin card system
 imprest system  Yes  No
 integrated point-of-sale system
 ledger system
stock control procedures and template documents and reports for:
 ordering
 levels
 loss
 performance
 monitoring of quality
 receipt  Yes  No
 reorder cycles
 rotation
 security
 stocktakes
 valuation
 wastage
storage requirements for different kinds of stock  Yes  No
use of stock control equipment and software where appropriate
 Yes  No
Document: ASSESSMENT 1 SITXINV001 Receive and store stock (1) | Version: 1.1 | Page 1 of 12
specific industry sector, types of:

 computerised stock control systems; their functions and features
 electronic equipment used for stock control; their functions and features
 Yes  No
 stock recording documentation
 stock security systems
 storage and their suitability for different kinds of stock
specific organisation:
 relevant stock
 product life and storage requirements for specific goods  Yes  No
 procedures for security, recording incoming stock, reporting on
discrepancies, deficiencies, and excess stock
 order and delivery documentation
safe manual handling techniques for the receipt, transportation and storage
 Yes  No
of stock
safe and correct use of equipment  Yes  No
correct and environmentally sound disposal methods for all types of waste
 Yes  No
and in particular for hazardous substances
Satisfactory Not Yet Satisfactory If Not Yet Satisfactory – Please identify the re-assessment arrangements:
(Please tick the assessment result for this task)
Comments/ Feedback (If the student is deemed Not Satisfactory the Assessor MUST state the circumstances and reasons why
this judgment has been made):
Student Declaration: I declare that I have been assessed in Assessor Declaration: I declare that I have conducted a
this assessment task, have been provided with feedback fair, valid, reliable and flexible assessment with this
and I have been advised of my result. I also am aware of student, and I have provided appropriate feedback
my appeal rights
Student name: _____________________________ Assessor Name: _____________________________
Signature: ____________________________ Signature: ____________________________

Date: ____/_____/_____ Date: ____/_____/_____
Assessment Guidelines for Student:

Conditions of assessment
 This assessment requires you to answer all questions.
 This assessment will be conducted in NTCA’s classroom
 On completion, submit the assessment to your assessor.
 You are required to answer all the questions that are outlined in this Assessment and submit your evidence to
your Assessor so that you can be graded as either S – Satisfactory or NS – Not Satisfactory for this assessment.
Your Assessor will provide you with feedback.
 Only when all your answers have been assessed as satisfactory will you be deemed S – Satisfactory for this
assessment.
 If the evidence is graded as NS – Not Satisfactory you will be required to re-submit the evidence. In this case you
will be provided with clear and constructive feedback based on the assessment decision so that you can
improve your skills / knowledge prior to reassessment.
 If you require an allowable adjustment to this assessment procedure you should discuss this with your assessor
 If you are dissatisfied with an assessment decision you should make an appeal to NTCA in writing no longer than
10 days following advice of the assessment decision
Context of and specific resources for assessment
During the assessment tasks, you will be provided with:
 Printed copy of the Quiz
Your assessor will be assessing you on the criteria listed in the Assessment cover sheet
Evidence to be provided by the student for this assessment:

Completed written assessment as per the conditions of assessments
ASSESSMENT 1 – Written Quiz

Answer the following questions
Question 1: The process of inspecting and verifying the delivery of goods includes the following aspects:
(Answer true or false in space provided)
True or False
All supplies should arrive with an invoice or delivery docket showing your purchase True
order number.
An invoice or delivery docket allows you to check whether the delivery matches True
your order and that you have been charged the correct price.
Every delivery requires the delivery driver to sign that they have delivered the food True
or other items.
When you sign the delivery docket, you are saying: “These goods or foods were in True
acceptable condition and we agree to pay for it. It was all here and it was the
product that we ordered.”
Many distributors are flexible when it comes to returning incorrect or damaged False
goods, as long as it happens at the point of delivery.
Question 2: What are the requirements for receiving perishable supplies to ensure correct temperatures and quality?
(Tick the correct box indicating true or false)
True False
Refrigerated goods must be delivered at a temperature below 5°C. True
All perishable supplies must be checked using a thermometer and results must be True
entered into a temperature log or goods received register.
Upon delivery of refrigerated items like meat or poultry, the core temperature True
needs to be measured using a thermometer.
Frozen goods must be frozen and not partially thawed. True
All delivery vehicles must be HACCP accredited and display the appropriate label. True
If deliveries do not meet the requirements then the food must be rejected. True
Question 3: Common faults in deliveries which would require your action could include:
(Tick the correct answers)
Incorrect delivery temperatures, e.g. seafood arrives at room temperature. True

Packaging is ripped of damaged. True
Paper products have become wet. True
Cans are dented, cracked or bloated. True
Fresh produce if of poor quality, e.g. limp vegetables, moldy fruit. True
Supplier has provided a better price than quoted. False
Wrong amounts, quantities or weights of items, e.g. 2kg of beef instead of 20kg. True
Wrong product, e.g. silverside instead of topside. True
Vermin/insect damaged goods due to supplier’s poor handling procedures. True
Question 4: The following details need to be checked when you receive a delivery of a variety of goods:
True False
All items should be weighed and checked for quality, quantity, freshness and use-by True
date.
Any spoiled, damaged or unwanted goods should be refused at this stage and noted True
on the delivery docket.
Check that the delivery is meant for your establishment, e.g. check the delivery True
address and details.
Check the quality of supplies by tasting a sample of all fresh products. True
Check that pack sizes, quantities, grade, weight, volume and type are those detailed True
on the docket and match the purchase order and check that prices are appropriate.
Question 5: Connect the document associated with the receiving process of goods to the correct description:
Invoices Issued by delivery personnel for items that were

not delivered or did not meet specifications
detailed on the invoice or docket
Credit Notes Records all invoices and the costs of items received
and provides purchasing data for commodity
groups
Goods Received Book / Daily A financial statement which details the
Receipt Journal specifications for the for the items delivered
Question 6: The features of manual and electronic stock delivery systems include:
True or False
A manual stock control system would include the use of bin cards to record True
individual stock items.
A Goods Received Book is an example of a manual system. True
A bar code system includes a scanner to scan bar codes of individual products. True
A bar code system automatically updates the internal stock records when stock is True
added or removed from stores.
A bar code system is usually very expensive to purchase and set up and therefore is False
not used widely.
Question 7: To ensure correct delivery processes including provisions for stock security, the following guidelines
should be followed:
True or False
Smaller enterprises may receive deliveries within the actual departments e.g. the True
kitchen will receive the seafood directly.
It is essential to ensure that the supplier is aware of the correct processes during True
delivery.
It is common practice in small establishments that the supplier will check the stock False
levels in all storage areas, do the ordering and will store new stock upon delivery to
save you time.
Never allow the supplier to store the items straight away in the final destination, True
such as the cool room, as you cannot verify the new or existing products.
If suppliers are aware that all items are checked properly there may be less True
temptation to supply incorrect weights or quality.
If there is a delivery problem you should notify the supplier immediately, state True
clearly what the problem is, write down the suggested solution and confirm with
the supplier.
Question 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?
True or False
First In First Out (FIFO) is the basic principle under which all stock is managed. True
Simply put, it means that the first order of a product received is the first of that True
product to be used.
When putting foods away in the dry store, you place the new product on top or in False
front of the old product to ensure it is used first.
All items produced or processed on premises as part of the preparation or True
production processes must be labelled showing the contents, date and person
responsible.
Products which may bear no obvious use-by date should be tagged or marked with True
a date stamp to ensure their use based on the FIFO principle.
Question 9: The storage requirements for different goods vary and accordingly the following ambient storage
conditions need to be considered:(Answer true or false in space provided)
True or False
Wet storage refers to the storage of perishables in either a cool room/refrigerator True
or freezer.
Dry storage refers to the dry goods room where limited humidity and a temperature True
of ~14-20°C are desirable.
Between 5°C and 60°C is referred to as the danger zone where bacteria growth False
thrives, therefore all perishable food items must be stored below 5 C.
The storage temperatures for a freezer must be set between -10°C and -16°C. True
Question 10: What are the ideal storage conditions and temperature range for a dry store?
True False
Dry storage areas are used for items which are non-perishable, preserved or long- True
life treated including oils, cereals, spices and flours.
Dry stores must have limited ventilation and direct sunlight, as it prolongs shelf life. True
Dry goods are often susceptible to deterioration due to moisture and pest False
infestation.
Dry stores should be maintained at low humidity and inspected regularly for signs of True
pests.
Dry stores should be kept at between 14°C and 20°C. Higher temperatures increase True
the rate of deterioration of dry stores.
There should be limited airflow within the dry stores. True
Question 11: The storage requirements for housekeeping items and chemicals include:
True False
Paper products should not be stored with any other stock item that is likely to True
contaminate, stain, or spoil them.
The ideal storage temperature for paper products is 20-22°C. True
Linen should be stored where it may receive direct sunlight to keep it crisp. False
Linen should be stored separately from other products to reduce the risks of True
contamination and spoilage at a temperature of 20°C and 22°C.
Question 12: How would you store chemicals effectively? Which WHS documentation must be assessable for
chemicals?
Individual Safety Data Sheets (SDS) give information on correct storage of chemicals True
delivered to your establishment.
Chemicals must be stored in their own secure designated storage area in order to True
prevent contamination of food items.
Some chemicals should not be stored together or mixed due to possible reactions or False
even explosions.
Chemical storage areas should be located in a corner of a dry store for ease of True
access.
Chemicals are often stored in a lockable cabinet. True
Never store chemicals in other containers as this can cause dangerous mix-ups. False
Chemicals are usually stored between 14°C and 20°C, but you should always refer to True
the SDS to be sure.
Question 13: The storage requirements for the different food groups include:
True or False
Store fresh seafood separately and between 0°C and 2°C, iced, on drip trays and True
covered with plastic.
All frozen foods should be well wrapped and frozen between -18°C and -24°C. True
Fresh meat and poultry needs to be stored in the refrigerator at just above freezing False
point (between 1°C and 4°C) on drip trays.
Dairy products will absorb the odour of other food items, so they need to be stored True
separately from foods with strong odours at a temperature between 2°C and 4°C.
Eggs should be stored in a cool area separate from raw foods such as meat, salads True
and vegetables to prevent cross-contamination.
Fruit and vegetables should be stored between 10°C and 15°C. True
Beer, wine and spirits are commonly stored between 14°C and 20°C, whilst fresh True
juices must be stored between 1°C and 4°C in a cool room.
Question 14: Connect 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 cool rooms 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)
Question 15: Once a delivery has been checked all goods need to be transferred to storage in the following order:
1st Non-perishables – lasts longer than perishables so can be put away last
2nd Frozen goods – must be put away immediately as they must not be allowed to
thaw
3rd Perishables – quality deteriorates rapidly, but not as quickly as frozen items
Question 16: SafeWork Australia suggests that risks associated with manual handling can be reduced through the
following actions:
Modify the object True

Change how things are moved True
Have suppliers stock your shelves True
Modify the work area False
Use different actions False
Request small packages True
Modify the task False
Question 17: The following statements regarding safe lifting practices are:
True or False
If an item is too heavy, get help from a colleague. True
Never bend from the knees – bend your back. True
Heavy items must be stored on lower shelves. True
When moving deliveries, you need to ensure that the area is free from obstacles to True
prevent falls.
Milk crates and boxes are ideal to store or reach items on higher shelves. False
Question 18: What is the purpose of labeling food items? Which details should be included on a label?
True False
Using labels is an ideal way to be organised and to remember what was done and True
when.
This applies to everything from simple labels, such as a sticky note up to bar codes True
and QR codes for product tracking and full nutritional labels.
On a simple level, colour-coded labels are useful for FIFO, as these labels can False
indicate the day of production or when an item was received.
The essential information which must be provided on a label is the use-by date. True
A label should bear the date of production, content and name of person False
responsible.
Question 19: Rotating and maintain sufficient supplies – what does this involve?
True or False
Once stock items have been received and stored correctly, it is necessary to True
maintain them.
Maintaining stock means to store it in optimum conditions, at the correct False
temperature and at the correct level.
Perishable items do not need to be checked regularly, provided they are labelled True
correctly.
Daily checking provides a good opportunity to clean and sanitise storage areas and True
shelving.
Inspecting your stock levels and quality will form part of your daily, weekly and False
monthly routines.
Stock sheets are used to give you an indication of the amount of stock on hand, as True
well as the minimum and maximum stock levels.
Question 20: How will you store food items which need to be returned to a supplier due to spoilage or damage?
True or False
If you think there is an issue that was the supplier’s fault, e.g. oranges went moldy within a True
day, you should remove the product immediately, clean and sanitise the area and report the
issue to your supervisor.
Your supervisor will contact the supplier and explain the situation. True
The offending items will need to be stored separately to prevent any risks of cross True
contamination.
If you need to dispose of the items, it is important to use the quickest disposal method
regardless of hygiene and environmental impacts.
Some ideas for using or disposing of stock in an environmentally-friendly way include True
burning and use in staff meals.
Question 21: Hazardous substances are present in many hospitality operations. Potential environmental impacts and
accordingly provisions for disposal include: (Tick the correct box indicating true or false)
True False
Hazardous substances encountered in a kitchen environment may include True
detergents, bleach, oven cleaner, paints, fluorescent lights, varnishes and many
more.
Hazardous substances pose serious environmental problems. True
When hazardous substances are dumped or flushed into the wastewater system, False
they can destroy environments quickly and easily.
Toxic substances can leach into the waterways, destroying crops and the marine True
environments they are exposed to.
Toxic substances should never be flushed down the sink but disposed of through the True
grease trap.
Toxic substances should always be disposed of correctly and there are companies False
that specialise in treating and transporting contaminated waste.
Question 22: There are a number of aspects which need to be addressed to maintain storage areas effectively.
Connect each aspect to the correct definition:
Cleanliness and HACCP practices and food safety legislation dictate these requirements for
sanitation storage areas and stock items. All storage areas must be maintained so
that the appropriate storage conditions are ensured
Lighting wet storage areas should have a level of ~85%; storage areas with paper
products and similar items should have a much lower level
Temperature are attracted to food storage areas and garbage. Garbage must be kept
separate and disposed of regularly and storage areas must be
professionally treated regularly
Humidity storage areas must be well-maintained to prevent contamination from
chemicals and bacteria, cross-contamination and vermin
Vermin staff must be trained to observe and report any situations that
compromise food safety. Inspection and record keeping are legal
requirements. All incidents of spoilage must be reported to a supervisor
Observing and storage areas must be well-lit to prevent accidents, help staff locate items,
reporting discourage pests and maintain stock quality
Question 23: The following methods could be used to identify slow moving stock items in storage areas:
Analyzing sales data True
Observing sales patterns True
Checking stock labels False
Analyzing wastage records True
Stocktaking False
Using specialist inventory software True
Question 24: Which of the following are advantages associated with a perpetual inventory system?
True False
Accurate continual determination of stock costs since each item and their original costs are True
tracked
Simple to use
False
Stock valuation available at any time of the day, week, month or year True
Indicates what is actually on hand
False
Greater control through analysis which indicates undesirable fluctuations in stock ordering True
and usage
Question 25: Connect the type of stock control documentation to the correct description:
Requisition form details the type and amount of stock to be transferred from 1
department to another
Stock transfer form record of the stock held within a section of the store, or ‘bin’
Bin card record of the amount and type of goods received from the supplier
Stock take sheet record of the amount and type of goods ordered from a supplier
Purchase order details the type and amount of stock to be issued to different
departments by the store
Delivery docket used to record the amount of stock on hand for tracking periodic
usage or for comparison to computerised records
Question 26: Connect the correct security measure to the relevant provision for securing stock during storage:
Access should be Expensive or top-shelf items should have additional locks
limited within a secured storage area e.g. a separate cage for
champagnes
Storage areas should be Only those personnel who are authorised to be in storage
locked areas should be allowed in. Storage should be locked except
when deliveries or issues are occurring
Extra security for Doors, windows, locks, cabinets, cages and ceilings should
precious items be designed with optimal levels of security in mind
Use a perpetual Storage areas should be well-lit always
inventory system
Use a secure design All types of storage facilities should have the capacity to be
locked or secured outside of operational hours
Adequate lighting This will help to reduce the possibility of pilferage
Question 27:
Documentation which is commonly used to monitor quality of goods and to action maintenance requirements for
storage areas include:
Temperature logs True

Maintenance requests True
Inspection reports True
Incident report forms True
Question 28:
What are the requirements for controlling pests in food storage and preparation areas?
True False
Good cleaning regimes and pest control management are the best ways to contain True
pests.
Appropriate provisions for screens and the elimination of cracks, holes and damp True
spots are important measures to keep vermin out of premises.
Fly zappers and fly strips are prohibited in many food preparation areas due to the True
risk of bodies contaminating food.
Aerosols are preferred measures to eradicate flying and crawling insects in food True
preparation and storage areas.
The Food Safety Standards require that a food business takes all practical measures True
to prevent pests entering the food premises and takes measures to eradicate and
prevent the harborage of pests.
Remember that you need to inform your supervisor if you encounter any signs of True
pest infestation.
Question 29:
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.
When using storage equipment such as carts and forklifts, it is important to use them safely and correctly. Follow all
work area safety instructions and manufacturer's guidelines.
True.

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Level 11, 190 Queen St, Melbourne, 3000

Tel: 03 9606 0032 | Web: www.ntca.edu.au | E-mail: Info@ntca.edu.au

ASSESSMENT 1 – Written Quiz

Unit code SITXINV001

Unit Title Receive and store stock

Student Declaration: CHEATING & PLAGARISM

Student Signature: ____________________________

Satisfactory If Not Satisfactory,

specific industry sector, types of:

(Please tick the assessment result for this task)

Student name: _____________________________ Assessor Name: _____________________________

Signature: ____________________________ Signature: ____________________________

Assessment Guidelines for Student:

Context of and specific resources for assessment

During the assessment tasks, you will be provided with:

 Printed copy of the Quiz

Evidence to be provided by the student for this assessment:

ASSESSMENT 1 – Written Quiz

(Answer true or false in space provided)

(Tick the correct box indicating true or false)

(Tick the correct answers)

Incorrect delivery temperatures, e.g. seafood arrives at room temperature. True

(Tick the correct box indicating true or false)

Invoices Issued by delivery personnel for items that were

(Answer true or false in space provided)

(Answer true or false in space provided)

(Answer true or false in space provided)

(Tick the correct box indicating true or false)

(Tick the correct box indicating true or false)

(Tick the correct answers)

(Answer true or false in space provided)

(Modern foam applicators act as a surface disinfectant post cleaning)

(Tick the correct answers)

Modify the object True

(Answer true or false in space provided)

(Tick the correct box indicating true or false)

(Answer true or false in space provided)

(Tick the correct answers)

Temperature logs True

(Tick the correct box indicating true or false)

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Student name: _ Assessor Name: _

Signature: Signature: