SITXINV006 Student Pack Ver Feb 2023 6 5 1 3

The Imperial College of Australia
A.B.N. 85 123 406 039

212 Hoddle Street, Abbotsford, Victoria 3067 (Australia)
Tel 61 3 9417 4777
Web www.imperial.edu.au Email info@imperial.edu.au
SITXINV006 – Receive, store and maintain stock

Student Pack
What is the purpose of this document?
The Student Pack is the document you, the student, needs to complete to demonstrate competency. This document
includes the context and conditions of your assessment, the tasks to be completed by you and an outline of the
evidence to be gathered.
The information includes the following:
 Information related to the unit of competency.

 Guidelines and instructions to complete each task and activity.
 A student evaluation form
Student Evaluation Form
These documents are designed after conducting thorough industry consultation. Students are encouraged to evaluate
this document and provide constructive feedback to their training organisation if they feel that this document can be
improved.
Link to other unit documents
 The Student Pack is a document for students to complete to demonstrate their competency. This document
includes context and conditions of assessment, tasks to be administered to the student, and an outline of the
evidence to be gathered from the student.
 The Unit Mapping is a document that contains information and comprehensive mapping with the training
package requirements.
 The Unit Requirements is a document that contains information related to the unit of competency for the
Training Organisation staff and students.
Please note:
Before completing this assessment, you must have been deemed competent on the following Pre-
requisite unit:
Unit: SITXFSA005– Use hygienic practices for food safety
Assessment Plan
Evidence number/ Task Assessment method/ Type of evidence/ Task name

number
Assessment task 1 Knowledge Test
Assessment task 2 Skill Test
Pre-Assessment Checklist: Task 1 - Knowledge Test

BJSB Pty Ltd. trading as SITXINV006 Student Pack
The Imperial College of Australia Version: February 2023
CRICOS ID: 02858M, RTO ID: 121966 Page 1 of 57
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The purpose of this checklist
The pre-assessment checklist helps students determine if they are ready for assessment. The
trainer/assessor must review the checklist with the student before the student attempts the
assessment task. If any items of the checklist are incomplete or not clear to the student, the
trainer/assessor must provide relevant information to the student to ensure they understand the
requirements of the assessment task. The student must ensure they are ready for the
assessment task before undertaking it.
Section 1: Information for Students
 Make sure you have completed the necessary prior learning before attempting this
assessment.
 Make sure your trainer/assessor clearly explained the assessment process and tasks to be
completed.
 Make sure you understand what evidence is required to be collected and how.
 Make sure you know your rights and the Complaints and Appeal process.
 Make sure you discuss any special needs or reasonable adjustments to be considered
during the assessment (refer to the Reasonable Adjustments Strategy Matrix - Appendix A
and negotiate these with your trainer/assessor).
 Make sure that you have access to a computer and the internet (if you prefer to type the
answers).
 Make sure that you have all the required resources needed to complete this assessment
task.
 The due date of this assessment task is in accordance with your timetable.
 In exceptional (compelling and compassionate) circumstances, an extension to submit an
assessment can be granted by the trainer/assessor. Evidence of the compelling and
compassionate circumstances must be provided together with your request for an
extension to submit your assessment work.
 The request for an extension to submit your assessment work must be made before the
due date.
Section 2: Reasonable adjustments

I confirm that I have reviewed the Reasonable Adjustments guidelines and criteria as
provided in Appendix A and attached relevant evidence as required and select the correct
checkbox.
☐ I do require reasonable adjustment.
Please tick the above ONLY if you require a reasonable adjustment.
Declaration (Student to complete)

 I confirm that the purpose and procedure of this assessment task has been clearly
explained to me.
 I confirm that I have been consulted about any special needs I might have in relation to the
assessment process.
 I confirm that the criteria used for this assessment has been discussed with me, as have
the consequences and possible outcomes of this assessment.
A.B.N. 85 123 406 039
Tel 61 3 9417 4777
 I confirm I have accessed and understand the assessment information as provided in the
Training Organisation’s Student Handbook.
 I confirm I have been given fair notice of the date, time, venue and/or other arrangements
for this assessment.
 I confirm that I am ready for assessment.
Student Name: ______________________________________
Student Signature: ___________________________________
Assessment method-based instructions and guidelines:

Knowledge Test
Assessment type
 Written Questions
Instructions provided to the student:
Assessment task description:
 This is the first (1) assessment task you must successfully complete to be deemed competent in this unit
of competency.
 The Knowledge Test is comprised of fourteen (14) written questions
 You must respond to all questions and submit them to your Trainer/Assessor.
 You must answer all questions to the required level, e.g. provide an answer within the required word
limit, to be deemed satisfactory in this task
 You will receive your feedback within two (2) weeks, and you will be notified by your Trainer/Assessor
when your results are available.
Applicable conditions:
 All knowledge tests are untimed and are conducted as open book assessment (this means you can refer
to your textbook during the test).
 You must read and respond to all questions.
 You may handwrite/use a computer to answer the questions.
 You must complete the task independently.
 No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory
or Not Satisfactory.
 As you complete this assessment task, you are predominately demonstrating your written skills and
knowledge to your trainer/assessor.
Resubmissions and reattempts:
 Where a student’s answers are deemed not satisfactory after the first attempt, a resubmission attempt
will be allowed.
 The student may speak to their trainer/assessor if they have any difficulty in completing this task and
require reasonable adjustments.
 For more information, please refer to the Training Organisation’s Student Handbook.
A.B.N. 85 123 406 039
Tel 61 3 9417 4777
Location:
 This assessment task may be completed in:
☐ a classroom
☐ learning management system (i.e. Moodle),
☐ workplace,
☐ or an independent learning environment.
 Your trainer/assessor will provide you with further information regarding the location for completing this
assessment task.
Instructions for answering the written questions:
 Complete a written assessment consisting of a series of questions.

 You will be required to answer all the questions correctly.
 Do not start answering questions without understanding what is required. Read the questions carefully
and critically analyse them for a few seconds; this will help you to identify what information is needed in
the answer.
 Your answers must demonstrate an understanding and application of the relevant concepts and critical
thinking.
 Be concise, to the point and write answers within the word-limit given to each question. Do not provide
irrelevant information. Remember, quantity is not quality.
 You must write your responses in your own words.
 Use non-discriminatory language. The language used should not devalue, demean, or exclude
individuals or groups based on attributes such as gender, disability, culture, race, religion, sexual
preference or age. Gender-inclusive language should be used.
 When you quote, paraphrase, summarise or copy information from other sources to write your answers
or research your work, always acknowledge the source.
Purpose of the assessment
This assessment task is designed to evaluate student’s knowledge essential to receive, store and maintain stock
in a range of contexts and industry settings and knowledge regarding the following:
 Knowledge of the principles of stock control:
o rotation of stock
o product life cycle
o minimising wastage of stock
 Knowledge of the key functions of stock control systems
 Knowledge of the organisational procedures for:
o order and delivery documentation
o receiving and recording incoming stock
o reporting on discrepancies or deficiencies
o stock security
 Knowledge of the safe manual handling techniques for the receipt, transportation and storage of stock
 Knowledge of the contents of date codes and rotation labels for stock
 Knowledge of the meaning of contaminant, contamination and potentially hazardous foods as defined by

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the Australia New Zealand Food Standards Code

 Knowledge of the reasons for protecting food from contamination
 Knowledge of the different types of contamination:
o microbiological
o chemical
o physical
 Knowledge of the methods of rejecting contaminated food
 Knowledge of the potential deficiencies of delivered stock:
o contaminated stock
o stock that is intended to be:
 frozen but has thawed
 chilled but has reached a dangerous temperature zone
o packaged stock that is exposed through damaged packaging
 Knowledge of the correct environmental storage conditions for each of the main food types specified in
the performance evidence:
o correct humidity and temperature
o correct ventilation
o protecting perishables from exposure to:
 heating or air conditioning
 accidental damage through people traffic
 environmental heat and light
o sanitary cleanliness and hygiene
o storing stock:
 in dry stores
 in cool rooms or refrigerators
 in freezers
 Knowledge of the food safety procedures and standards for storage of stock:
o appropriate containers
o avoiding allergen contamination
o labelling and coding
o first in first out methods
o product life of stock
o quarantining the storage of items that are likely to be the source of contamination of food:
 chemicals
 clothing
 personal belongings
 Knowledge of the indicators of spoilage and contamination of stock
 Knowledge of the correct and environmentally sound disposal methods for spoilt stock.
Task instructions

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 This is an individual assessment.

 To ensure your responses are satisfactory, consult a range of learning resources and other information
such as handouts, textbooks, learner resources etc.
 To be assessed as Satisfactory in this assessment task, all questions must be answered correctly.

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Assessment Task 1: Knowledge Test

Provide your response to each question in the box below.
Satisfactory
Q1: Answer the following questions regarding the principles of stock control. response
yes ☐ no ☐
1.1. What is the rotation of stock? Write your answer in 20 words minimum.
The rotation of stock refers to the practice of using older stock first to
minimize waste and maintain product freshness
1.2. Explain the product life cycle in 20 words minimum.
The product life cycle refers to the stages a product goes through from
introduction to decline, including development, growth, maturity, and eventual
obsolescence or discontinuation.
1.3. Discuss the methods for minimising wastage of stock in 20 words

minimum.
Methods for minimizing wastage of stock include implementing FIFO,

conducting regular inventory checks, optimizing menu planning, and training
staff on proper handling and storage practices.
Q2: Answer the following questions regarding the key functions of stock control systems. Satisfactory
2.1 Identify any three (3) types of stock control systems. response
yes ☐ no ☐
1. Perpetual Inventory System
2. Just-in-Time (JIT) System
3. ABC Analysis
2.2 Explain the key functions of the following stock control systems outlined in the
table below:
Types of stock
control systems:
Bin cards:
Bin cards are physical cards or sheets used to record the quantity of stock received
tracking stock levels, facilitating accurate stock control, and triggering reorder points b

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Integrated point-of-
sale (POS) systems:
Integrated POS systems connect sales transactions directly with stock control sy
accurate stock visibility. This allows businesses to track stock movements, identif
minimize stockouts.
Q3: Answer the following questions regarding the organisational procedures. Satisfactory
response
3.1. Explain the organisational procedures for order processing in 20 words yes ☐ no ☐
minimum.
Organizational procedures for order processing involve receiving and verifying

orders, allocating stock, preparing invoices, and arranging delivery or shipment.
3.2. Discuss the organisational procedures for delivery documentation in 20 words

minimum.
Organizational procedures for delivery documentation include preparing delivery

orders, checking items against orders, obtaining signatures, and maintaining
accurate records.
3.3. Discuss the organisational procedures for receiving and recording

incoming stock in 20 words minimum.
Organizational procedures for receiving and recording incoming stock involve

inspecting deliveries, verifying quantities, checking for damage, and accurately
recording stock details in inventory systems.

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3.4. Describe the organisational procedures for reporting discrepancies or

deficiencies in 20 words minimum.
Organizational procedures for reporting discrepancies or deficiencies involve

documenting and reporting any discrepancies or deficiencies in stock quantities,
quality, or condition to the appropriate personnel for resolution.
3.5. Outline the organisational procedures for stock security in 20 words minimum.
Organizational procedures for stock security include implementing access controls,

conducting regular inventory audits, utilizing security systems, and training staff on
theft prevention measures.
Q4: Satisfactory
Discuss the safe manual handling techniques for each of the following in 20 response
words minimum: yes ☐ no ☐
a) Receipt of stock
Use proper lifting techniques, such as bending the knees and keeping the
back straight, when handling heavy or bulky items. Use equipment like
trolleys or pallet jacks for efficient movement.
b) Transportation of stock
Ensure proper weight distribution, secure items to prevent shifting, and use
appropriate equipment like dollies or forklifts. Avoid overloading and take care
when navigating ramps or stairs.
c) Storage of stock.
Place heavier items at lower levels, utilize storage aids like shelves or racks
to maintain organization, and avoid stacking items too high to prevent
instability or injury. Use proper manual handling techniques when placing or
retrieving items.
Q5: Satisfactory
Answer the following questions regarding the contents of date codes and response
rotation labels for stock. yes ☐ no ☐
5.1 Identify any five (5) contents of date codes.

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1. Best Before Date

2. Use By Date
3. Manufacturing Date
4. Lot Number
5. Expiry Date
5.2 Identify any five (5) contents of rotation labels for stock.
1. Item/Product Name
2. Date Received
3. Date of Manufacture
4. Expiration Date
5. Quantity
Q6: Satisfactory
Discuss the meaning of the following as defined by the Australia New Zealand response
Food Standards Code outlined in the table below using 1-2 sentences each: yes ☐ no ☐
Any substance or organism present in food that may

Contaminant render it harmful, injurious, or unacceptable for
consumption.
Food that contains a contaminant, making it unsafe

Contaminated for consumption due to potential health hazards or
food: quality issues.
Foods that have the potential to support the growth of

Potentially pathogenic microorganisms or produce toxins if not
hazardous stored, handled, or cooked properly, posing a risk to
foods: consumer health.
Q7: Satisfactory
Outline the reasons for protecting food from contamination in 20 words response
minimum. yes ☐ no ☐
Protecting food from contamination is important to prevent foodborne

illnesses, maintain food safety and quality, comply with regulations, and
safeguard public health.
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Q8: Satisfactory
Answer the following questions regarding the different types of response
contamination. yes ☐ no ☐
8.1. What is Microbiological contamination? Write your answer in 20

words minimum.
Microbiological contamination refers to the presence of harmful

microorganisms such as bacteria, viruses, parasites, or fungi in food,
posing a risk to human health if consumed.
8.2. Outline any (3) most common sources of chemical contamination.
1. Pesticides and Herbicides

2. Food Packaging Materials
3. Cleaning Agents and Sanitizers
8.3. What causes physical contamination? Write your answer in 20 words

minimum.
Physical contamination in food occurs when foreign objects such as glass,

metal, plastic, hair, or insects inadvertently enter the food, posing a risk to
consumer safety and health.
Q9: Satisfactory
Explain the methods for rejecting contaminated food in 20 words response
minimum.. yes ☐ no ☐
Methods for rejecting contaminated food include visual inspection,

identifying contaminants, documenting evidence, segregating affected
items, and notifying appropriate personnel for proper disposal or return.
Q10: Satisfactory
Answer the following questions regarding the potential deficiencies of response
delivered stock. yes ☐ no ☐

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10.1. Outline any three (3) sources for contaminated stock.
1. Supplier Contamination
2. Cross-Contamination
3. Environmental Contamination
10.2. Explain the potential deficiencies of stock that are intended to be:
a) Frozen but has thawed
Potential deficiencies of stock intended to be frozen but has thawed

include loss of quality, compromised texture, potential spoilage, and
increased risk of microbial growth and foodborne illnesses.
b) Chilled but has reached a dangerous temperature zone
Potential deficiencies of stock intended to be chilled but has reached a

dangerous temperature zone include accelerated bacterial growth,
spoilage, loss of freshness, compromised taste and texture, and
increased risk of foodborne illnesses.
10.3. In what ways is packaged stock exposed through damaged

packaging? Write your answer in 20 words minimum.
When packaging is damaged, packaged stock can be exposed to

contaminants, such as dirt, moisture, pests, and air, leading to spoilage,
decreased shelf life, and potential quality and safety issues.
Q11: Satisfactory
Answer the following questions regarding the correct environmental storage response
conditions for each of the main food types specified in the performance yes ☐ no ☐
evidence:
11.1 Explain the correct environmental storage conditions for each of the main
food types specified in the table below:
Food types Correct humidity and Correct ventilation

temperature
Dry goods: Low humidity (<50%), Adequate air circulation

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room temperature
Dairy products:
2°C to 4°C Proper ventilation
Eggs:
Below 7°C Proper ventilation
Frozen goods: -18°C to -24°C Proper ventilation
Fruit and
vegetable:
4°C to 10°C (varies) Proper ventilation
Meat:
Poultry:
Seafood: -1°C to 4°C (varies) Proper ventilation
11.2. Discuss the correct environmental storage conditions for protecting

perishables from exposure to the following:
(Write your answer for each of the above points in 20 words minimum.).
a) Heating or air conditioning
Perishables should be stored away from heating or air conditioning vents to

prevent temperature fluctuations that can compromise their quality and shelf
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life.
b) Accidental damage through people traffic
Perishables should be stored in areas with limited people traffic to reduce the
risk of accidental damage, such as items being knocked over or crushed,
ensuring their integrity and safety.
c) Environmental heat and light
Perishables should be stored in cool, dark areas away from direct sunlight and
heat sources to minimize the exposure to elevated temperatures and light, which
can accelerate spoilage and deterioration.
11.3. Discuss the importance of sanitary, cleanliness and hygiene conditions for
food types and perishables in 20 words minimum.
Sanitary, cleanliness, and hygiene conditions are crucial for food types and
perishables to prevent contamination, maintain quality, and ensure consumer
safety and health.
11.4. Explain the correct environmental storage conditions for storing stock for
each of the following in 20 words minimum:
a) In dry stores: Stock should be stored in a clean, dry area with low
humidity and proper ventilation to prevent moisture absorption and
maintain product quality.
b) In cool rooms or refrigerators: Stock should be stored at appropriate
temperatures (between 2°C and 4°C) to slow bacterial growth and
preserve freshness. Adequate ventilation is necessary to control odors
and moisture.
c) In freezers: Stock should be stored at temperatures between -18°C and
-24°C to maintain product quality and prevent bacterial growth. Proper
ventilation is required to prevent moisture buildup and ensure optimal
freezer performance.
Q12: Satisfactory
Answer the following questions regarding the food safety procedures and response
standards for the storage of stock. yes ☐ no ☐
12.1. Explain the importance of appropriate containers for the storage of

food in 20 words minimum.

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Appropriate containers for food storage ensure food safety, prevent cross-
contamination, maintain product quality, and extend shelf life by providing
proper protection and sealing.
12.2. Explain the food safety procedures for avoiding allergen

contamination in 20 words minimum.
Food safety procedures for avoiding allergen contamination include

proper labeling, segregation of allergenic ingredients, thorough cleaning,
staff training, and clear communication to prevent cross-contact.
12.3. What are the food safety procedures for labelling and coding? Write
your answer in 20 words minimum.
Food safety procedures for labeling and coding include accurate and clear
labeling of products, including ingredients, allergens, date codes, and
proper coding for traceability and identification.
12.4. What is the First in, first out method? Write your answer in 20 words
minimum.
The First in, First out (FIFO) method is a stock rotation system where
older stock is used or sold first to minimize waste and ensure freshness.
12.5. What are the stages of the Product life of stock? Write your answer
in 20 words minimum.
The stages of the product life of stock include procurement, receiving,

storage, rotation, usage, monitoring, and disposal or replenishment.
12.6. Explain the food safety procedures and standards for quarantining
the storage of the following items that are likely to be the source of
contamination of food using 20 words minimum each:
a) Chemicals: Food safety procedures for quarantining chemicals

involve storing them separately from food, using proper
labeling and signage, and following appropriate handling and
storage guidelines to prevent contamination.
b) Clothing: Clothing should be stored in designated areas

separate from food storage areas to avoid cross-
contamination. Regular cleaning and proper handling practices

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should be implemented to maintain hygiene.
c) Personal belongings: Personal belongings should be stored in

designated areas away from food storage and preparation
areas to prevent cross-contamination. Employees should
follow hygiene practices, such as washing hands and changing
clothes, before handling food.
Q13: Satisfactory
Answer the following questions regarding the indicators of spoilage and response
contamination of stock. yes ☐ no ☐
13.1 Outline any three (3) indicators of spoilage.

yes ☐ no ☐
1. Off or unpleasant odor: Spoiled food often emits a foul or unusual
odor.
2. Mold or visible growth: The presence of mold or visible signs of
microbial growth indicates spoilage.
3. Change in texture or appearance: Spoiled food may become
slimy, discolored, or have visible signs of decay, such as spots or
browning.
13.2 What are the indicators of contamination of stock? Write your

answer in 20 words minimum.
Indicators of contamination of stock include unusual odors, abnormal

colors or textures, presence of foreign objects, and signs of microbial
growth.

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Pre-Assessment Checklist: Task 2 – Practical demonstration

The purpose of this checklist
The pre-assessment checklist helps students determine if they are ready for assessment. The
trainer/assessor must review the checklist with the student before the student attempts the
assessment task. If any items of the checklist are incomplete or not clear to the student, the
trainer/assessor must provide relevant information to the student to ensure they understand the
requirements of the assessment task. The student must ensure they are ready for the assessment
task before undertaking it.
Section 1: Information for Students
 Make sure you have completed the necessary prior learning before attempting this
assessment.
 Make sure your trainer/assessor clearly explained the assessment process and tasks to be
completed.
 Make sure you understand what evidence is required to be collected and how.
 Make sure you know your rights and the Complaints and Appeal process.
 Make sure you discuss any special needs or reasonable adjustments to be considered during
the assessment (refer to the Reasonable Adjustments Strategy Matrix - Appendix A and
negotiate these with your trainer/assessor).
 Make sure that you have access to a computer and the internet (if you prefer to type the
answers).
 Make sure that you have all the required resources needed to complete this assessment task.
 The due date of this assessment task is in accordance with your timetable.
 In exceptional (compelling and compassionate) circumstances, an extension to submit an
assessment can be granted by the trainer/assessor. Evidence of the compelling and
compassionate circumstances must be provided together with your request for an extension
to submit your assessment work.
 The request for an extension to submit your assessment work must be made before the due
date.
Section 2: Reasonable adjustments

I confirm that I have reviewed the Reasonable Adjustments guidelines and criteria as provided
in Appendix A and attached relevant evidence as required and select the correct checkbox.
☐ I do require reasonable adjustment.
Please tick the above ONLY if you require a reasonable adjustment.
Declaration (Student to complete)

 I confirm that the purpose and procedure of this assessment task has been clearly explained
to me.
 I confirm that I have been consulted about any special needs I might have in relation to the
assessment process.
 I confirm that the criteria used for this assessment has been discussed with me, as have the
consequences and possible outcomes of this assessment.
 I confirm I have accessed and understand the assessment information as provided in the
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Training Organisation’s Student Handbook.

 I confirm I have been given fair notice of the date, time, venue and/or other arrangements for
this assessment.
 I confirm that I am ready for assessment.
Student Name: ______________________________________
Student Signature: ___________________________________
Assessment method-based instructions and guidelines: Practical

demonstration
Assessment type
 Skill Test - Receive, store and maintain stock
Instructions provided to the student:
Assessment task description:
 This is the second (2) assessment task you must successfully complete to be deemed competent in this
unit of competency.
 This assessment task is a Skills Test.
 This assessment task consists of four (4) practical demonstration activities.
o Activity 1: Take delivery of stock.
o Activity 2: Store stock in appropriate conditions.
o Activity 3: Maintain and rotate stock.
o Activity 4: Check and dispose of spoilt stock.
 You will receive your feedback within two (2) weeks, and you will be notified by your trainer/assessor when
your results are available.
 You must attempt all activities of the project for your trainer/assessor to assess your competence in this
assessment task.
Applicable conditions:
 This skill test is untimed and is conducted as an open book assessment (this means you are able to refer
to your textbook or other learner materials during the test).
 You will be assessed independently on this assessment task.
 No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or
Not Satisfactory.
 As you complete this assessment task, you are predominately demonstrating your skills, techniques and
knowledge to your trainer/assessor.
 Your trainer/assessor may ask you relevant questions during this assessment task
Resubmissions and reattempts:
 Where a student’s answers are deemed not satisfactory after the first attempt, a resubmission attempt will
be allowed.
 The student may speak to their trainer/assessor if they have any difficulty in completing this task and
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Tel 61 3 9417 4777
require reasonable adjustments.

 For more information, please refer to the Training Organisation’s Student Handbook.
Location:
 This assessment task may be completed in:
☐ a classroom
☐ learning management system (i.e. Moodle),
☐ workplace,
☐ or an independent learning environment.
 Your Trainer/Assessor will provide you with further information regarding the location for completing this
assessment task.
Purpose of the assessment
The purpose of this assessment task is to assess the student’s knowledge and skills essential to receive, store
and maintain stock in a range of contexts and industry settings.
 Skills to verify that incoming stock corresponds to orders and delivery documentation.
 Skills to examine items for damage, quality, and use-by dates, and document findings in accordance with
organisational procedures.
 Skills to check and record temperature on perishable stock to ensure it is within specified tolerances.
 Skills to identify discrepancies or deficiencies in delivered stock items and reject or report findings within
the scope of own responsibility.
 Skills to record incoming stock details in accordance with organisational procedures.
 Skills to select and prepare appropriate environmental conditions for stock storage.
 Skills to transport stock to storage area as soon as possible, using safe manual handling techniques to
avoid injury.
 Skills to label perishable stock in accordance with organisational procedures.
 Skills to keep supplies in appropriate storage areas to reduce waste and prevent food contamination.
 Skills to keep stock handling and storage areas clean and identify and report problems.
 Skills to check the environmental conditions of all storage areas and equipment on a regular basis to
ensure that stock is of the highest quality.
 Skills to keep supplies safe from cross-contamination and pests.
 Skills to rotate perishable supplies according to the first-in-first-out principle to reduce waste due to
expiration dates.
 Skills to comply with organisational procedures when reporting excess stock.
 Skills to check the quality of stock on a regular basis, identify deficiencies, and report in accordance with
 Skills to examine stock for pest damage and report it in accordance with organisational procedures.
 Skills to minimise negative environmental impacts, dispose of all spoilt stock in a safe manner.
Task instructions
 This is an individual assessment.

 This assessment task requires the student to check and take delivery of stock and appropriately store,
rotate and maintain the quality of stock items.
 The trainer/assessor (Supervisor) will induct you to the worksite.

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 The templates for each activity are provided along with this assessment task.
 The student must wear appropriate PPE clothing when performing this task.
 The student must follow the instructions of the trainer/assessor (Supervisor).
 The trainer/assessor must assess the performance of the student as per the performance checklist
provided.
Assessment Task 2: Practical demonstration

Practical demonstration:
This assessment task requires the student to check and take delivery of stock and appropriately store, rotate, and
maintain the quality of stock items. This includes:
 Receiving, storing and maintaining stock for deliveries of each of the following types of food supplies:
o Dairy products
o Dry goods
o Eggs
o Frozen goods
o Fruit and vegetable
o Meat
o Poultry
o Seafood
 Correctly interpreting stock orders and delivery documentation
 Ensuring use of appropriate environmental conditions
 Ensuring stock is stored according to commercial time constraints and safe food handling practices
 Conducting temperature and quality checks on each of the above delivered goods to establish whether they
are within allowable tolerances:
o cold or chilled foods
o dry goods
o frozen foods
o raw foods
 Identifying spoilt stock and dispose of according to organisational procedures.

A.B.N. 85 123 406 039
Tel 61 3 9417 4777
Instructions for trainer/assessor:
 The trainer/assessor must assign a supervisor to each student or take on the role of Supervisor.
 The trainer/assessor must arrange for an industry workplace; or an industry-realistic simulated environment.
 The trainer/assessor must arrange workplace operational situations. Where this is not possible, or where
personal safety or environmental damage are limiting factors, assessment must occur in a sufficiently rigorous
simulated environment reflecting realistic operational workplace conditions.
 The trainer/assessor must ensure that the student has access to the organisational procedures, industry
standards, equipment specifications, and operations manuals.
 The role of the Supervisor (trainer/assessor) is to allocate the tasks, activities, and responsibilities that you will
be required to undertake to complete these assessments.
 The Supervisor will supervise/observe the work by standing near the working location, evaluate the student
demonstrating the required skills and complete an observation report based on the observation.
Instructions for the student:
 The student must follow the instructions provided by the Supervisor.
 The student must complete the activities specified.
 The student must clarify the operation and task requirements through verbal briefing with supervisor.
 The student must follow established procedures for receiving, storing, and maintaining stock.
 The student must follow the instructions provided by the Supervisor.

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Workplace requirements
The training organisation will take the student to the location of the worksite.
Further, the training organisation must ensure the worksites must meet the requirements given in the table below.
The training organisation is required to arrange for the following designated areas in the
industry workplace or simulated environment: 
 delivery area
 storage areas for stock.
Note: Each student must be assigned the same areas.
The training organisation must ensure that the industry workplace or simulated
environment has the following commercial refrigeration facilities. 
 Freezer
 Fridge
The training organisation must ensure that the student is provided with the opportunity to
store, rotate and maintain the quality of following stock items: 
 Dairy products
 Dry goods
 Eggs
 Frozen goods
 Fruits and vegetables
 Meat
 Poultry
 Seafood
 Raw foods
 Cold or chilled foods
The training organisation must ensure that the stock items provided to the student to store,
rotate and maintain have food labels. 
The training organisation must assign a supervisor to each student or take on the role of
Supervisor. 
The worksite must have realistic tasks or simulated tasks, relevant specifications and work
instructions, standard work practices and safety requirements. 
Workplace scenario and job specifications:

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You are working in an operational business environment where stock is received and stored where you need to:
 Receive, store, and maintain stock for deliveries of each of the following types of food supplies:
o Dairy products
o Dry goods
o Eggs
o Frozen goods
o Meat
o Poultry
o Seafood
o Cold or chilled foods
o Raw foods
 Correctly interpret stock orders and delivery documentation
 Ensure use of appropriate environmental conditions
 Ensure stock is stored according to commercial time constraints and safe food handling practices
 Conduct temperature and quality checks on each of the above delivered goods to establish whether they are
within allowable tolerances:
o Cold or chilled foods
o Dry goods
o Frozen foods
o Raw foods
 Identify spoilt stock and dispose of according to organisational procedures.
Current commercial stock control procedures and documentation for the receiving, storage and monitoring of
stock
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Receiving food:
Food businesses must only receive food that is safe and suitable.
You should check food on arrival for:
Check food is at the correct (<5°C for chilled foods or frozen hard) when it is received.
Make sure there are no signs of contamination and that the packaging is not broken.
Check the label can be clearly read and shows name, ingredients, and a use-by or best-before date.
Check eggs to make sure they are clean, not cracked and stamped.
Check the food delivery vehicle is clean.
Records
Keeping a record of the name and address of your suppliers and the food that is stored on your premises is helpful if
there is a food recall, a customer alleges food poisoning, or you need to contact the supplier if you reject food from a
delivery.
The following records can be used when you receive food:
 Supplier record (Stock order and delivery documentation)
 Incoming goods record
 2 hour/4 hour record
Store food
When food is not being used, it must be kept so it does not become contaminated.
Storage areas should be:
 clean and not overcrowded
 free from pests
 food is protected from contamination (for e.g., food is covered, not stored on the floor and away from
chemicals)
Food must be stored as directed, so that food is fresh and safe to use.
Make sure your fridge is running at less than 5°C and your freezer is cold enough to keep frozen food frozen hard.
Check your fridge and freezer temperatures regularly.
High risk food (such as raw egg aioli, mayonnaise or mousse) is not to be kept for more than 24 hours.
Rotate stock to make sure you use the oldest product first.
Store raw food separately from ready-to-eat foods.

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Keep food for disposal separate, or isolated from other food.
Store single use items to protect them from contamination
Records:
The following records can be used when you store food:
 Temperature control log
 2 hour/4 hour record
Temperature control and monitoring
Temperature control and monitoring is usually the first thing people think of and do to keep food safe. Temperature
control prevents the growth of food poisoning bacteria by either lowering or raising the temperature to a point where
the bacteria either die or stop multiplying.
However, bacteria require certain environmental conditions for optimal growth. These are:
 temperature (between 5°C and 60°C – the temperature danger zone)
 time (bacteria double every twenty (20) minutes in the right conditions)
 pH (around 7 or neutral)
 water
 protein (food source).
By controlling, one or more of these elements, you can control bacterial growth. Water and pH are controlled in
manufactured products such as tinned, pickled or dried foods. You can easily manage time and temperature of your
food.
Time control for ready to eat potentially hazardous food
You are required to maintain the temperature of potentially hazardous food either at or below 5°C or at or above 60°C
at all times, unless the food business can demonstrate that maintaining food at another temperature for a specific
length of time will not adversely affect the microbiological safety of the food.
It is very difficult for most food businesses to scientifically demonstrate alternative time and temperature combinations
to ensure safe food.
Safe Food Australia: A guide to the food safety standards provides advice to food businesses on the use of time as a
control for potentially hazardous foods through the 4-hour/2-hour guide.
As a rule, the total time that a ready-to-eat potentially hazardous food can be at temperatures between 5°C and 60°C
is 4 hours. After this time the food must be discarded (thrown away). The total time is the sum of the time the food is at
temperatures between 5°C and 60°C after it has been cooked or otherwise processed to make it safe. For example, if
raw meat is cooked, count the time the food is at temperatures between 5°C and 60°C after it is cooked.
It is safe for potentially hazardous food to be between 5°C and 60°C for a limited time because, as discussed earlier,
food poisoning bacteria need time to grow to unsafe levels.

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Time control for cooked and cooled potentially hazardous foods
when cooling potentially hazardous food that has been cooked, you must cool the food:
 from 60°C to 21°C within 2 hours
 from 21°C to 5°C within a further 4 hours.
To cool food in these timeframes, you may need to alter the way you cool foods. Some examples may be:
 divide large volumes of cooked foods into smaller containers
 cut or divide large roasts into smaller portions
 allow plenty of space between cooling items to allow circulation of cold air.
Time control for food that has been cooked by another business
If you wish to use the 2 hour/4 hour guide for potentially hazardous food you have not cooked or otherwise processed
to ensure its safety, you will need to know the temperature history of the food.
You need to know whether, following the cooking or other process step, the food spent any time at a temperature
between 5°C and 60°C. If any of the available time has been ‘used up’ before you receive the food, this time must be
counted. If you do not know the temperature history of the food and are not able to obtain this information, you cannot
use time to control the growth of foodborne pathogens and must keep the food at or below 5°C or at or above 60°C.
Reference: https://www.qld.gov.au/health/staying-healthy/food-pantry/running-a-food-business/handling-food
To check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items, you will
have the following responsibilities:
 Verify that incoming stock corresponds to orders and delivery documentation.
 Examine items for damage, quality, and use-by dates, and document findings in accordance with
 Check and record temperature on perishable stock to ensure it is within specified tolerances.
 Identify discrepancies or deficiencies in delivered stock items and reject or report findings within the scope of
own responsibility.
 Record incoming stock details in accordance with organisational procedures.
 Select and prepare appropriate environmental conditions for stock storage.
 Transport stock to storage area as soon as possible, using safe manual handling techniques to avoid injury.
 Label perishable stock in accordance with organisational procedures.
 Keep supplies in appropriate storage areas to reduce waste and prevent food contamination.
 Keep stock handling and storage areas clean and identify and report problems.
A.B.N. 85 123 406 039
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 Check the environmental conditions of all storage areas and equipment on a regular basis to ensure that stock
is of the highest quality.
 Keep supplies safe from cross-contamination and pests.
 Rotate perishable supplies according to the first-in-first-out principle to reduce waste due to expiration dates.
 Comply with organisational procedures when reporting excess stock.
 Check the quality of stock on a regular basis, identify deficiencies, and report in accordance with
 Examine stock for pest damage and report it in accordance with organisational procedures.
 To minimise negative environmental impacts, dispose of all spoilt stock in a safe manner.
Task:
This assessment task requires the student to check and take delivery of stock and appropriately store, rotate, and
maintain the quality of stock items. This includes:
 Receiving, storing and maintaining stock for deliveries of each of the following types of food supplies:
o Dairy products
o Dry goods
o Eggs
o Frozen goods
o Meat
o Poultry
o Seafood
 Correctly interpreting stock orders and delivery documentation
 Ensuring use of appropriate environmental conditions
 Ensuring stock is stored according to commercial time constraints and safe food handling practices
 Conducting temperature and quality checks on each of the above delivered goods to establish whether they
are within allowable tolerances:
o cold or chilled foods
o dry goods
A.B.N. 85 123 406 039
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o frozen foods
o raw foods
 Identifying spoilt stock and dispose of according to organisational procedures.
To do so, you are required to complete the following activities:
 Activity 1: Take delivery of stock.
 Activity 2: Store stock in appropriate conditions.
 Activity 3: Maintain and rotate stock.
 Activity 4: Check and dispose of spoilt stock.
When completing each activity, you will be required to demonstrate skills to:
 Write stock rotation labels and simple documents that record temperature results.
 Make simple verbal reports on the disposal of perished supplies.
 Read a thermometer correctly to measure temperatures
 Estimate times for regular temperature checks.
 Use thermometers and adjust temperature and humidity controls on storage equipment.
Your trainer/assessor (Supervisor) will:
 Observe the student performing each activity.
 Complete an observation report after each activity in this assessment task.
 Ask the verbal questions given in the ‘Verbal questioning record’ assess the student against the benchmarks
provided.

A.B.N. 85 123 406 039
Tel 61 3 9417 4777
Activity 1: Take delivery of stock.
This activity requires to take delivery of stock.
To complete this activity, you are required to:
 Demonstrate the completion of elements given in the ‘Checklist 1’ provided.
 Comply with the stock control procedures
 Wear PPE appropriate for the job.
While completing each step, you must place a tick mark against each step given in the checklist once completed.
For training organisation:
Training organisation needs to arrange for the delivery of following types of food supplies from suppliers:
 Dairy products
 Dry goods
 Eggs
 Frozen goods
 Fruit and vegetable
 Meat
 Poultry
 Seafood
 Raw foods

A.B.N. 85 123 406 039
Tel 61 3 9417 4777
Checklist 1: Take delivery of stock.
Elements Tick mark, once

completed.
Verify that incoming stock corresponds to orders and delivery documentation. 
Examine items for damage, quality, and use-by dates, and document findings in 
accordance with organisational procedures using Template 1 (Incoming goods record).
Check and record temperature on perishable stock to ensure it is within specified 

tolerances using Template 1 (Incoming goods record).
Identify discrepancies or deficiencies in delivered stock items and reject or report findings 
within the scope of own responsibility using Template 1 (Incoming goods record).
Record incoming stock details in accordance with organisational procedures using 

Template 1 (Incoming goods record).
Sign off:
Date:

A.B.N. 85 123 406 039
Tel 61 3 9417 4777
Template 1: Incoming goods record.
Temperature information
 cold foods – at or below 5°C

 frozen foods – Frozen hard (does not include partially thawed)
 hot foods – at or above 60°C.
Designated storage areas
The incoming goods should be stored in the relevant areas as soon as possible, these include:
 refrigerators/freezers/coolrooms
 dry storage
 hot holding equipment.
Visual check
 use by date/ best before date (foods past the ‘use by’ date are prohibited from being sold. Foods past the ‘best
before’ date can be sold provided the food is not damaged, deteriorated or perished)
 packaging (damaged, deteriorated, perished or inappropriate material)
 labelling (name of food, name and address of supplier, lot identification)
 pest contamination (droppings, eggs, webs, feathers etc.)
 foreign objects (dirt, metal, hair)
 delivery vehicle (clean, not carrying chemicals or other contaminants in the same area as food).
Temp Visual Accepted Designate Corrective

Supplier . °C check / rejected d storage action
Date Time details Product area
01/07/202 ABC Dairy Packagin Refrigerato

3 09:00 Farms Milk 4°C g intact Accepted r N/A
XYZ Dry
01/07/202 Goods Packagin
3 09:00 Co. Flour N/A g intact Accepted Dry storage N/A
Contact
supplier for
01/07/202 Fresh Packagin Refrigerato replacemen
3 10:30 Eggs Ltd. Eggs 6°C g intact Rejected r t
01/07/202 Frozen Frozen Packagin

3 10:30 Foods Inc. pizza -18°C g intact Accepted Freezer N/A
Green
01/07/202 Veggie Packagin
3 11:15 Farms Apples N/A g intact Accepted Dry storage N/A

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01/07/202 Premium Packagin Refrigerato

3 11:15 Meats Ltd. Beef 2°C g intact Accepted r N/A
01/07/202 Poultry Packagin Refrigerato

3 12:00 Suppliers Chicken 4°C g intact Accepted r N/A
Ocean
01/07/202 Seafood Packagin
3 12:00 Co. Shrimp -10°C g intact Accepted Freezer N/A
01/07/202 Chilled Packagin Refrigerato Dispose of

3 12:45 Foods Ltd. Salad 6°C g intact Rejected r the salad
Fresh
01/07/202 Produce Raw Packagin Refrigerato
3 12:45 Co. chicken 2°C g intact Accepted r N/A

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Tel 61 3 9417 4777
Template: Observation report – For Supervisor
Student Name:
Unit(s) of
competency:
We are looking for evidence to support a judgement about the candidate's competence as part of the asses
sment for the units of competency.
We are looking for reports from the candidate's supervisor and other people who work closely with him or he
r as part of the evidence of competence.
Supervisor’s name:
Workplace details: Address:
Phone:
Have you read the competency modules on which you Ye No

are commenting? s
Has the assessor disclosed the reason for the Ye No

candidate's evaluation? s
Are you aware that a copy of this form will be seen by Ye No

the candidate? s
Are you willing to be contacted if this statement needs Ye No

to be verified further? s

A.B.N. 85 123 406 039
Tel 61 3 9417 4777
What technical experience and/or

qualification(s) do you have in the
area being evaluated?
Yes No
Does the Candidate consistently perform the following?
Verify that incoming stock corresponds to orders and delivery documentation.  
Examine items for damage, quality, and use-by dates, and document findings in  
accordance with organisational procedures.
Check and record temperature on perishable stock to ensure it is within specified  

tolerances.
Identify discrepancies or deficiencies in delivered stock items and reject or report findings  
within the scope of own responsibility.
Demonstrate writing skills to write simple documents that record temperature results.  
Demonstrate numeracy skills to read a thermometer correctly to measure temperatures.  
Your comment on the candidate

performs to the standard required by
the units of competency on a
consistent basis.
Any further training needs for the candidate:
Any other comments:
Supervisor signature: Date:

A.B.N. 85 123 406 039
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Performance Criteria/Performance Checklist: Activity 1
This task must address the following performance criteria/ performance checklist.
S N/S Trainer/Assessor to complete

To be assessed as satisfactory (S) in this
assessment task, the participant needs to
(Comment and feedback to students)
demonstrate competency in the following
critical aspects of evidence
Verified that incoming stock corresponds to  

orders and delivery documentation.
Examined items for damage, quality, and use-  

by dates, and documented findings in
Checked and record temperature on perishable  

stock to ensure it is within specified tolerances.
Identified discrepancies or deficiencies in  

delivered stock items and rejected or reported
findings within the scope of own responsibility.
Demonstrated writing skills to write simple  

documents that record temperature results.
Demonstrated numeracy skills to read a  

thermometer correctly to measure
temperatures.
 Not satisfactory
The student’s performance was:
 Satisfactory
Feedback to student:
Student signature

A.B.N. 85 123 406 039
Tel 61 3 9417 4777
Trainer/Assessor signature
Activity 2: Store stock in appropriate conditions.
This activity requires to store stock in appropriate conditions.
When storing deliveries, you must:
 Ensure use of appropriate environmental conditions
 Ensure stock is stored according to commercial time constraints and safe food handling practices
While completing each step, you must place a tick mark against each step given in the checklist once
completed.
Training organisation needs to arrange for the following problem/concern in the storage room:
 A carboard box with rat bites.

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Tel 61 3 9417 4777
Checklist 2: Store stock in appropriate conditions.

completed
Select and prepare appropriate environmental conditions for stock storage. 
Transport stock to storage area as soon as possible, using safe manual handling 
techniques to avoid injury.
Label perishable stock in accordance with organisational procedures. 
Take a photo of labelled perishable stock and submit to the trainer/assessor via e-
mail.
Keep supplies in appropriate storage areas to reduce waste and prevent food 
contamination.
Keep stock handling and storage areas clean and identify and report problems. 
Further, document the following based on the above using Template 2. 
 Food supplies stored
 Appropriate environmental conditions for stock storage.
 Storage area designated for each food supply.
 Manual handling techniques implemented when transporting stock.
 Problems identified in the storage room.
Record temperature of fridge and freezer using Temperature control log (Template 
3).
Sign off:
Date:

A.B.N. 85 123 406 039
Tel 61 3 9417 4777
Template 2: Stock storage record.
Stock storage record.
Appropriate environmental Storage area designated for each

Food supplies stored conditions for stock storage food supply
Milk Refrigerated at or below 5°C Refrigerator
Flour Dry and cool storage Dry storage area
Eggs Refrigerated at or below 5°C Refrigerator
Frozen hard (maintained at

Frozen pizza -18°C or below) Freezer
Apples Cool and dry storage Dry storage area
Beef Refrigerated at or below 5°C Refrigerator
Chicken Refrigerated at or below 5°C Refrigerator
Frozen hard (maintained at

Shrimp -18°C or below) Freezer
Manual handling  Use proper lifting techniques to avoid strain or injury.

techniques implemented  Ensure proper grip and balance while carrying stock.
when transporting stock.  Use appropriate equipment such as trolleys or carts for heavier
items.
 Avoid overloading or stacking stock in an unsafe manner.
Problems identified in the  Insufficient shelf space leading to overcrowding.

storage room.  Inadequate temperature control in certain areas.
 Pest infestation or signs of pest activity.
 Damaged or deteriorated packaging.
 Poor organization and labeling of stock.
 Presence of foreign objects or contaminants.

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 Inefficient stock rotation system.

 Lack of proper cleaning and maintenance protocols.

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Template 3: Temperature control log
Date of month Fridge 5°C or below Freezer -15°C to -18°C Comments
Temperature
01/07/2023 4°C -16°C within range
Temperature
02/07/2023 5°C -17°C within range
Temperature
03/07/2023 4.5°C -16.5°C within range
Temperature
04/07/2023 4.2°C -16.2°C within range
Temperature
05/07/2023 5°C -17°C within range
Temperature
06/07/2023 4.8°C -16.8°C within range
Temperature
07/07/2023 5.2°C -17.2°C within range
Temperature
08/07/2023 4.5°C -16.5°C within range
Temperature
09/07/2023 5.3°C -17.3°C within range
Temperature
10/07/2023 4.7°C -16.7°C within range

A.B.N. 85 123 406 039
Tel 61 3 9417 4777
Student Name:
Unit(s) of
competency:
Phone:

are commenting? s


the candidate? s


A.B.N. 85 123 406 039
Tel 61 3 9417 4777

Yes No
Does the Candidate consistently perform the following?
Select and prepare appropriate environmental conditions for stock storage.  
Transport stock to storage area as soon as possible, using safe manual handling  
Label perishable stock in accordance with organisational procedures.  
Keep supplies in appropriate storage areas to reduce waste and prevent food  
contamination.
Keep stock handling and storage areas clean and identify and report problems.  
Demonstrate writing skills to write stock rotation labels.  
Your comment on the candidate

performs to the standard required by
the units of competency on a
consistent basis.
Any other comments:

A.B.N. 85 123 406 039
Tel 61 3 9417 4777

Selected and prepared appropriate  

environmental conditions for stock storage.
Transported stock to storage area as soon as  

possible, using safe manual handling
Labelled perishable stock in accordance with  

Kept supplies in appropriate storage areas to  

reduce waste and prevented food
contamination.
Kept stock handling and storage areas clean  

and identify and report problems.
Demonstrated writing skills to write stock  

rotation labels.
 Satisfactory
Student signature
Trainer/Assessor signature

A.B.N. 85 123 406 039
Tel 61 3 9417 4777
Activity 3: Conduct temperature and quality checks on the delivered goods.
This activity requires to conduct temperature and quality checks on the delivered goods to establish whether
they are within allowable tolerances:
 Dairy products
 Dry goods
 Eggs
 Frozen goods
 Fruit and vegetable
 Meat
 Poultry
 Seafood
 Raw foods
While completing each step, you must place a tick mark against each step given in the checklist once
completed.
Training organisation needs to arrange for the following problem/concern in the storage fridge or freezer:
 Excess stock of milk in the fridge.
 Arrange for temporarily high temperature on refrigerator.
 Perishable supplies must not be stacked in sequence of expiration dates.
 Place rotten fruits such as apples.

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 Arrange simulated situation where there are damaged items as sign of presence of pest in the
storage area.

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Checklist 3: Conduct temperature and quality checks on the delivered goods.

completed
Check the environmental conditions of all storage areas and equipment on a 

regular basis to ensure that stock is of the highest quality.
 Conduct temperature checks of all storage areas and equipment on regular

basis to ensure that stock is of the highest quality.
 Adjust temperature and humidity controls on storage equipment.
 Record outcomes using Template 4 (Temperature control log).
Keep supplies safe from cross-contamination and pests. 
Rotate perishable supplies according to the first-in-first-out principle to reduce 

waste due to expiration dates.
Comply with organisational procedures when reporting excess stock. 
Check the quality of stock on a regular basis, identify deficiencies, and report in 
Examine stock for pest damage and report it in accordance with organisational 
procedures.
To minimise negative environmental impacts, dispose of all spoilt stock in a safe 

manner.
Communicate on the disposal of perished supplies to the Supervisor.
Further, document the following based on the above using Template 5. 
 Procedures implemented to keep supplies safe from cross-contamination

and pests.
 Excessive stock.
 Deficiencies identified in food supplies.
 Pest damage identified.
 Food supplies disposed of and their quantities
Sign off:

A.B.N. 85 123 406 039
Tel 61 3 9417 4777
Date:
Template 3: Temperature control log
Date of month Fridge 5°C or below Freezer -15°C to -18°C Comments
AM PM AM PM
Temperature
01/07/2023 4°C 4.5°C -16°C -16.5°C within range
Temperature
02/07/2023 4.2°C 4.3°C -16.2°C -16.3°C within range
Temperature
Temperature
Temperature
Temperature
Temperature
Temperature
Temperature
Temperature
Temperature
Temperature

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Temperature
Temperature
Temperature
Temperature
Temperature
Temperature
Temperature
Temperature
Temperature
Temperature
Temperature
Temperature
Temperature
Temperature
Temperature
Temperature
29/07/2023 2.7°C 2.7°C -14.7°C -14.7°C Temperature

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Tel 61 3 9417 4777
within range
Temperature
Temperature

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Template 5: Stock maintenance record.
Stock maintenance record.
 Regular cleaning and sanitization of storage areas

 Proper storage and segregation of different food supplies
 Use of appropriate packaging materials
 Implementing FIFO (First In, First Out) method to ensure older stock
is used first
 Training staff on proper handling and storage practices
Procedures implemented
 Monitoring and controlling temperature and humidity levels in storage
to keep supplies safe from
cross-contamination and areas
pests.  Regular pest control measures
Excessive stock.  Regular inventory checks to identify excessive stock

 Proper rotation of stock to avoid accumulation
 Monitoring stock levels and adjusting orders accordingly
 Ensuring proper storage conditions to prevent spoilage or
deterioration of excessive stock
Deficiencies identified in  Regular visual inspections of food supplies for signs of damage,
food supplies. spoilage, or contamination
 Checking for expired or damaged packaging
 Monitoring and recording any quality issues or deficiencies observed
in food supplies
Pest damage identified.  Regular pest control inspections and measures

 Monitoring for signs of pest infestation, such as droppings, nests, or
chewed packaging
 Taking immediate action to eliminate pests and prevent further
damage
 Keeping storage areas clean and free from potential pest attractants
Food supplies disposed of  Food supplies: Dairy products, Eggs

and their quantities  Quantities: 10 cartons of dairy products, 2 dozen eggs
 Reason for disposal: Dairy products past the use-by date, eggs with

A.B.N. 85 123 406 039
Tel 61 3 9417 4777
cracked shells
 Method of disposal: Disposed in trash

A.B.N. 85 123 406 039
Tel 61 3 9417 4777
Student Name:
Unit(s) of
competency:
Phone:

are commenting? s


the candidate? s


A.B.N. 85 123 406 039
Tel 61 3 9417 4777

Does the Candidate consistently perform the following? Yes No
Check the environmental conditions of all storage areas and equipment on a regular  
basis to ensure that stock is of the highest quality.
Conduct temperature checks of all storage areas and equipment on regular basis to  
ensure that stock is of the highest quality.
Keep supplies safe from cross-contamination and pests.  
Rotate perishable supplies according to the first-in-first-out principle to reduce waste due  
to expiration dates.
Comply with organisational procedures when reporting excess stock.  
Check the quality of stock on a regular basis, identify deficiencies, and report in  
Examine stock for pest damage and report it in accordance with organisational  
procedures.
To minimise negative environmental impacts, dispose of all spoilt stock in a safe manner.  
Write simple documents that record temperature results.  
Demonstrate oral communication skills to make simple verbal reports on the disposal of  
perished supplies.
Read a thermometer correctly to measure temperatures.  
Estimate times for regular temperature checks.  
Use thermometers and adjust temperature and humidity controls on storage equipment.  
Your comment on the candidate performs to the standard

required by the units of competency on a consistent basis.
Any other comments:

A.B.N. 85 123 406 039
Tel 61 3 9417 4777

Checked the environmental conditions of all  

storage areas and equipment on a regular
basis to ensure that stock is of the highest
quality.
Conducted temperature checks of all storage areas  

and equipment on regular basis to ensure that stock
is of the highest quality.
Kept supplies safe from cross-contamination  

and pests.
Rotated perishable supplies according to the  

first-in-first-out principle to reduce waste due to
expiration dates.
Complied with organisational procedures when  

reporting excess stock.
Checked the quality of stock on a regular basis,  

identify deficiencies, and report in accordance
with organisational procedures.
Examined stock for pest damage and report it  

in accordance with organisational procedures.
To minimise negative environmental impacts,  

disposed of all spoilt stock in a safe manner.

A.B.N. 85 123 406 039
Tel 61 3 9417 4777
Wrote simple documents that record  

temperature results.
Demonstrated oral communication skills to  

make simple verbal reports on the disposal of
perished supplies.
Read a thermometer correctly to measure  

temperatures.
Estimated times for regular temperature  

checks.
Used thermometers and adjusted temperature  

and humidity controls on storage equipment.
 Satisfactory
Student signature
Trainer/ Assessor signature

A.B.N. 85 123 406 039
Tel 61 3 9417 4777
Assessment 2: (Verbal question record)
When you have completed this assessment, your trainer/assessor will provide a mark in the boxes provided
(on the right). Your mark will be correct or incorrect.
Assessor to mark
 If Satisfactory X Not Satisfactory
1. What deficiencies did you check for when checking food supplies? Mention any S NYS
three (3).
1. Physical damage
2. Spoilage
3. Contamination
2. When should you check quality of food supplies? S NYS
1. Upon delivery
2. During storage
3. Before use or serving
3. How did you rotate perishable supplies to minimise wastage according to S NYS
expiration dates?
1. First In, First Out (FIFO) method

2. Date labeling
3. Regular inventory checks
4. Menu planning
5. Communication and staff training
4. What food supplies did you conduct temperature checks on? S NYS
 Dairy products
 Dry goods
 Eggs

A.B.N. 85 123 406 039
Tel 61 3 9417 4777
 Frozen goods
 Fruit and vegetables
 Meat
 Poultry
 Seafood
 Raw foods
Comments:


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The Imperial College of Australia

A.B.N. 85 123 406 039

SITXINV006 – Receive, store and maintain stock

What is the purpose of this document?

The information includes the following:

 Information related to the unit of competency.

Student Evaluation Form

Link to other unit documents

Unit: SITXFSA005– Use hygienic practices for food safety

Evidence number/ Task Assessment method/ Type of evidence/ Task name

Pre-Assessment Checklist: Task 1 - Knowledge Test

The purpose of this checklist

Section 1: Information for Students

Section 2: Reasonable adjustments

Declaration (Student to complete)

Student Name: ______________________________________

Student Signature: ___________________________________

Assessment method-based instructions and guidelines:

Instructions provided to the student:

Assessment task description:

Resubmissions and reattempts:

 This assessment task may be completed in:

Instructions for answering the written questions:

 Complete a written assessment consisting of a series of questions.

Purpose of the assessment

BJSB Pty Ltd. trading as SITXINV006 Student Pack

the Australia New Zealand Food Standards Code

BJSB Pty Ltd. trading as SITXINV006 Student Pack

 This is an individual assessment.

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Assessment Task 1: Knowledge Test

1.2. Explain the product life cycle in 20 words minimum.

1.3. Discuss the methods for minimising wastage of stock in 20 words

Methods for minimizing wastage of stock include implementing FIFO,

BJSB Pty Ltd. trading as SITXINV006 Student Pack

Organizational procedures for order processing involve receiving and verifying

3.2. Discuss the organisational procedures for delivery documentation in 20 words

Organizational procedures for delivery documentation include preparing delivery

3.3. Discuss the organisational procedures for receiving and recording

Organizational procedures for receiving and recording incoming stock involve

BJSB Pty Ltd. trading as SITXINV006 Student Pack

3.4. Describe the organisational procedures for reporting discrepancies or

Organizational procedures for reporting discrepancies or deficiencies involve

Organizational procedures for stock security include implementing access controls,

5.1 Identify any five (5) contents of date codes.

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1. Best Before Date

Any substance or organism present in food that may

Food that contains a contaminant, making it unsafe

Foods that have the potential to support the growth of

Protecting food from contamination is important to prevent foodborne

8.1. What is Microbiological contamination? Write your answer in 20

Microbiological contamination refers to the presence of harmful

8.2. Outline any (3) most common sources of chemical contamination.

1. Pesticides and Herbicides

8.3. What causes physical contamination? Write your answer in 20 words

Physical contamination in food occurs when foreign objects such as glass,

Methods for rejecting contaminated food include visual inspection,

BJSB Pty Ltd. trading as SITXINV006 Student Pack