SITXINV006 Receive store and maintain stock:
SITXINV006 Receive store and maintain stock
SITXINV006 – Receive, store, and maintain stock
Student Assessment tool 2 of 2
DateVersionChanges madeAuthorSeptember 2022V1.0New development based on SITXINV001 and 002J ConwayMay 2023V1.1Update Part 4 to amend form 4R Beeston
Copyright © 2022 Malekhu Investments trading as Queensford College. All rights reserved.
Contents
Assessment Tool 2 of 2 – Project 3
Student instructions. 3
Part 1 – Take delivery of stock. 4
Part 2 – Temperature checks. 6
Part 3a – Store stock in appropriate conditions. 7
Part 3b – Stock rotation label 10
Part 4 Check and dispose of stock. 10
AT 2 of 2 Result (for use by assessor only) 13
Assessment Tool 2 of 2 – Project
Student instructions
Assessment type☐Self-marking☐Short answer☒ProjectThis assessment is a project follow all instructions in this document and submit work as required. Save this document with the new file name below and keep a copy.File nameSITXINV006 AT 2 of 2_[Your Name]_submission1 (attempt 1, submission2 attempt 2.)Resources for this assessment are available in Moodle under additional resources.SITXINV006 Receive store and maintain stock
Submission instructions Upload document to Moodle by clicking on the submission link/s as requiredPartDocument/s1SITXINV006_[Your Name]_Part 1_AT 2 of 22SITXINV006_[Your Name]_ Part 2_AT 2 of 22SITXINV006_[Your Name]_ Part 3a_AT 2 of 22SITXINV006_[Your Name]_ Part 4_AT 2 of 2 SITXINV006 AT 2 of 2_[Your Name]_submission1 (attempt 1, submission2 attempt 2)
Assessment 2 of 2 requires you to demonstrate the skills required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items and store perishable supplies in optimum conditions to minimise wastage and avoid food contamination within the Queensford College Cafe.
For each task you must follow the policies and procedures of Queensford College Café and complete the Queensford College Café forms and documents.
Read the following key points before commencing your assessment:
1 Download and print this document. 2Assessment 2 of 2 is divided into five (5) Parts. In each Part complete a task or tasks. Work through each of these Parts following the instructions given.3At the end of each part refer to the Marking criteria table. This tells you what the assessor is looking for and what evidence they need to make an assessment judgement about your performance. You must read these marking criteria and make sure you have followed the instructions for the task and have addressed each marking criteria.4Your responses in this document must be typed. Hand-written answers will not be accepted except where you are completing a form by hand and then required to attach a scanned version of that document.5Where you are required to type a response, the box provided will expand as you type to accommodate your full response.6You may be completing your Assessment Tool at the same time as other students in a group situation. Your assessment is not a group exercise. You are being assessed on your own work. You must not use or submit anyone else’s forms, photos, wording, or answers. 7Submit the docx file to your assessor by uploading the document to the submission link: SITXINV006_Assessment Tool 2 of 2 in Moodle
Assessment must ensure access to:
commercial refrigeration facilities freezerfridge designated: delivery areastorage areas for stockdiverse and comprehensive range of stock for food types listed in the performance evidence organisational specifications: current commercial stock control procedures and documentation to receive, store, and monitor stocktemperature recording chartsfood labelsthermometers dairy productsdry goodseggsfrozen goodsfruit and vegetablemeatpoultry seafooddairy productsdry goodseggsfrozen goodsfruit and vegetablemeatpoultryseafood
Part 1 – Take delivery of stock
You are required to conduct a quality check on each of the items listed below according to the Work procedures set out for Receiving goods in the QCFSP. The ‘quality’ check is to include checking whether the order is correct and to conduct a food safety check.
Please note, temperature checks will be conducted in Part 2 of this assessment. Your assessor may arrange for Part 1 and Part of this assessment to be conducted simultaneously.
The food supplies to be received must include each of the following:
dairy productsdry goodseggsfrozen goodsfruit and vegetableraw meatpoultryseafood
Please note, delivery of each of the food supplies may occur on different days.
To conduct this task, complete the steps below:
Step 1
Download and print out a copy of Form 16: Product Receival from QCFSP, available in your student resources.
Check the incoming stock against order and delivery documentation.
Inspect each item for damage, quality and use by date, recording findings on Form 16 according to QCFSP policy and procedures.
Step 2
Identify and report deficiencies or discrepancies found,
Reject acceptance of said products by verbally informing assessor and noting on Form 16.
Step 4
Upload your completed Form 16 into Moodle under the submission link for this task SITXINV006_[Your Name]_Part 1_AT 2 of 2_submission1 (if your first attempt, submission2 if your second etc.)
Part 1 Marking criteria
CriteriaDid the student?Result S = Satisfactory NS = Not SatisfactoryComment – Assessor, include observations/ evidence the AT was conducted. For NS give detailed comment/s C1 Correctly interpret and check incoming stock orders against delivery form/Invoice as per QCFSP. C2 Inspect each item for spoilage, damage, pest infestation, packaging, quality with correct labelling and use by dates. C3Identify deficiencies or discrepancies with the delivered items. C4Verbally inform assessor (Chef) of reason to reject supply. C5Record details of incoming stock according to QCFSP by completing a Form 16 in full. C6Incoming delivery of stock included:Date conducted: Dairy Eggs Dry goods Fruit Vegetables Frozen goods Raw meat Poultry Seafood
Part 2 – Temperature checks
You are required to conduct a temperature check on each of the delivered goods from Part 1 according to the Work procedures set out for Receiving goods in the QCFSP.
The food supplies received in Part 1, which must receive a temperature check include each of the following:
dairy productsdry goodseggsfrozen goodsfruit and vegetableraw meatpoultryseafood
Please note, delivery of each of the food supplies may occur on different days and so temperature checks may also occur on different days.
Your assessor may arrange for Part 1 and Part 2 of this assessment to be conducted simultaneously.
To conduct this task, complete the steps below:
Step 1
Refer to and use your completed Form 16 from Part 1 to record temperatures of products.
Step 2
Conduct temperature checks on each of the received stock items received in Part 1.
Reject acceptance of said products by verbally informing assessor and noting on Form 16.
Step 3
Upload your completed Form 16 into Moodle under the appropriate submission link for this task as SITXINV006_[Your Name]_AT 2 of 2_Part 1_submission1 (if your first attempt, submission2 if your second etc.)
Part 2 Marking criteria
Carefully read this checklist. It tells you what your assessor is looking for when they observe you and how you will be marked. This checklist is for assessor use only. You assessor will upload a copy of this checklist to Moodle where you can see your result and assessor’s feedback.
CriteriaDid the student?Result S = Satisfactory NS = Not SatisfactoryComment – Assessor, include observations/ evidence the AT was conducted. For NS give detailed comment/s C1 Conduct and record temperature checks on all incoming stock, ensuring these were within accepted tolerances as per QCFSP. C2 Accurately read the thermometer to measure temperatures C3Record temperature details of incoming stock according to QCFSP by completing a Form 16. C4Temperature record of stock included:Date conducted: Dairy Eggs Dry goods Fruit Vegetables Frozen goods Raw meat Poultry Seafood
Part 3a – Store stock in appropriate conditions
You are now required to choose and prepare the correct environmental conditions for the storage of stock received in Part 1 of this assessment:
dairy productsdry goodseggsfrozen goodsfruit and vegetableraw meatpoultryseafood
To conduct this task, complete the steps below:
Step 1
Access and download Form 21 located in the ‘Student Supporting Resources’ Folder. Promptly transport all stock from Part 1 to the correct storage area.
Use safe manual handling techniques to avoid injury.
Step 2
Label perishable stock according to QCFSP.
Store supplies in the correct storage area.
Check temperature of each storage area to ensure it is correct and record on Form 21.
Minimise wastage and avoiding food contamination.
Step 3
Maintain cleanliness of stock handling and storage areas,
Identify and report problems.
Estimate when the next temperature control check must be completed and write on Form 21.
Step 4
Upload your completed Form 21 into Moodle under the appropriate submission link for this task as SITXINV006_[Your Name]_AT 2 of 2_Part 3a_submission1 (if your first attempt, submission2 if your second etc.)
Part 3a Marking criteria
Carefully read this checklist. It tells you what your assessor is looking for when they observe you and how you will be marked. This checklist is for assessor use only. You assessor will upload a copy of this checklist to Moodle where you can see your result and assessor’s feedback.
CriteriaDid the student?Result S = Satisfactory NS = Not SatisfactoryComment – Assessor, include observations/ evidence the AT was conducted. For NS give detailed comment/s C1Promptly chose and prepare environmental conditions for the product in respect to: location temperature humidity container light ventilation placement in location Hygiene/sanitised conditions Wastage was minimised and food contamination avoided. Used safe manual handling techniques to avoid injury such as asking for assistance or using equipment to place products in storeroom(s).C2Completed labels in full including use-by date as per QCFSP. C3Stored each product in appropriate environmental conditions within the time frame required by the QCFSP using safe food handling practices such as placement on shelves i.e., eggs on high shelf, raw meat on low shelf and not mixed with cooked meat. C4Checked temperature of each storage area to ensure it was correct for product being placed, and estimated time of next temperature check. Completed Form 21. C5Minimise wastage and avoided food contamination through temperature controls, stock placement, FIFO, and hygiene. C6Maintain cleanliness of stock handling and storage areas, such as wearing gloves or washing hands, collecting any materials fallen to floor. Report issues as required. C7Protect products from damage of cross-contamination and pests by ensuring placement on correct level of shelf according to product, correct container or packaging was used, with correct ventilation in storeroom. C8Identify and verbally report any problems found such as not enough space for goods, incorrect storage temperature. C9Rotate perishable products according to principles of FIFO to minimise wastage according to expiration dates. C10Verbally reported on excess stock to assessor (chef) according to QCFSP procedures. C11Stock stored included:Date conducted: Dairy Eggs Dry goods Fruit Vegetables Frozen goods Raw meat Poultry Seafood
Scenario You have a container of low-fat milk which has a use-by date of Monday 12 August. On 12 August at 9am you use the milk to make a custard. This custard is to be stored in the cold room in a sealed container. You need to prepare the label for the custard.
Complete the label below (typing in your response) so the custard can be used for as long as possible and still be safe and of good quality.
Item PrepAM PM Date Time Place dot hereUse by Time Employee
Assessors use onlySatisfactory☐Not yet satisfactory☐Comment if NYS SITXINV006 Receive store and maintain stock
Part 4 Check and dispose of stock
You are required to maintain and check stores and dispose of spoilt stored stock in the storerooms of Queensford Café on at least three (3) occasions using an excerpt of the Form 4 Main kitchen daily checklist from QCFSP.
Products within storerooms must include:
cold or chilled foods
dry goods
frozen foods
raw foods.
To conduct this task, complete the following:
Step 1 – complete part of Form 4 below
Record all temperatures, areas which need addressing in the excerpt from Form 4 from the QCFSP here.
QCFS Form 4: Kitchen Daily Checklist – an excerpt
Temperature checksDateTimeTemp AMTemp PMCorrective actionSignUnitAirProductAirProductUnder bench 1 Cold room 1 Cold room 2 Freezer 1 Freezer 2 Corrective action MUST be taken and documented if: Refrigeration is above ≤5˚C or Freezers are above ≤-15˚C for >30 minutes. Dish washer rinse cycle must be ≥82°C.Supervisor Sign Start of day hygiene and maintenance checksFood item if requiredYesNoCommentsIs there any evidence of insect or vermin activity? (Report sighting or activity on rear of this page and refer to WP: 17.)e.g., Flour/sugar in dry store Are the storage areas visually clean? (Maintenance/condition) Have fridge and freezer temperatures been checked? (Cleanliness/storage practices/ raw and finished product separated) Has start of the day sanitising been conducted? (Benches, chopping boards, work surfaces, equipment etc.) Is facility and equipment clean and well maintained? (Work required needs to be scheduled. Record maintenance jobs on Form: 3) Check there is no risk of cross-contamination or pests: based on place in storage as wrapped/ contained Record action taken to ensure this was done Are stock control procedures e.g., FIFO being maintained? All standard cleaning has been/is being undertaken as per cleaning schedule. All staff must be trained in the correct cleaning method before undertaking any cleaning. See section WP 16 of the food safety program for cleaning technique and scheduleKey areaCheckedCorrective action detailsRefrigerated storage temperatures Freezer temperatures Product temperatures Cold rooms tidy Freezers tidy Dry stores tidy All food wrapped and label attached Supervisor sign: Corrective actions/NOTES: Record immediate corrective actions on this form when product is found out of temperature specification or problems arise from cleaning, maintenance, personal hygiene problems etc. VERIFIED BY:
Step 2
Check temperature of storeroom
Check the quality of stock
Inspect stock for pest damage
Step 3
Safely dispose of all spoilt stock,
Make simple verbal reports on the disposal of perished supplies
Use thermometers and adjust temperature and humidity controls on storage equipment
Step 4
Identify spoilt stock and dispose of according to QC procedures to minimise negative environmental impacts.
Identify any deficiencies found and record below
Part 4 Marking criteria
Carefully read this checklist. It tells you what your assessor is looking for when they observe you and how you will be marked. This checklist is for assessor use only. You assessor will upload a copy of this checklist to Moodle where you can see your result and assessor’s feedback.
CriteriaDid the student?Result S = Satisfactory NS = Not SatisfactoryComment – Assessor, include observations/ evidence the AT was conducted. For NS give detailed comment/s C1 Check the temperature of storeroom was correct for produce. C2Checked the quality of stock for signs of spoilage or damage. C3 Inspected stock for pest damage. C4Disposed of all spoilt stock safety, minimising negative environmental impacts. C5Made simple verbal report on the disposal of perished supplies. C6Use thermometers and adjust temperature and humidity controls on storage equipment correctly. C7Identify deficiencies/spoilt stock found and recorded on Form 4. C18Products checked:Date conducted: Cold or chilled foods Dry goods Frozen foods Raw foods
AT 2 of 2 Result (for use by assessor only)
Has the declaration of authenticity been signed, or has it been done through Moodle?☐ Yes ☐ NoResults for this Assessment ToolPart 1Satisfactory☐Not Satisfactory☐Part 2Satisfactory☐Not Satisfactory☐Part 3aSatisfactory☐Not Satisfactory☐Part 3bSatisfactory☐Not Satisfactory☐Part 4Satisfactory☐Not Satisfactory☐Name of assessor Signature of assessor Has reasonable adjustment been made by the assessor in assessing the student’s competency in respect of this Assessment Tool? ☐ Yes ☐ No If yes, the assessor must specify the arrangements of the reasonable adjustment. Describe here: Date of marking assessmentClick here to enter a date.If resubmission is required, provide dateClick here to enter a date.If resubmission is required, specify requirementsResubmission due date and time: The following must be resubmitted: SITXINV006 Receive store and maintain stock
Note to assessor: once this Result section is completed, copy the result of S or NS to the cover page and transfer result to the Student Assessment Tracker.
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