Learner Assessment Pack SITXINVOO6 Receive Store and Maintain Stock

SITXINV006
Receive, store and

manage stock
LEARNER ASSESSMENT
PACK
Learner Assessment Pack
Precision RTO Resources

Level 13, 269 Wickham St, Fortitude Valley 4006
Email: [email protected]
Website: www.precisionrtoresources.com.au
© 2022 Precision RTO Resources
SITXINV006 - Receive, store and maintain stock (Release 1)
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Disclaimer
Precision RTO Resources has made a great effort to ensure that
this material is free from error or omissions. However, you should
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injury, loss or damage as a result of resource included or omitted
from this material. Information in this course material is current at
the time of publication.

2 Learner Assessment Pack Produced 15 July 2022
© Precision RTO Resources
Version Control & Document History
Date Summary of modifications Version
15 July 2022 Version 1 produced following assessment validation. 1.0

Learner Assessment Pack Produced 15 July 2022
3
Table of Contents
Assessment Delivery..............................................................................................................................5
Candidate Information...........................................................................................................................6
Steps for Candidates..............................................................................................................................8
Reasonable Adjustment.........................................................................................................................9
Resources Required for Assessment....................................................................................................10
Accessing Intranet Pages and External Links........................................................................................12
Assessment Agreement.......................................................................................................................13
Assessment Tasks.................................................................................................................................16
Contextualisation of Assessments by RTOs..........................................................................................17
Knowledge Assessment..............................................................................................................18
Practical Assessment...................................................................................................................56
Workplace Assessment...........................................................................................................57
Assessment Overview..............................................................................................................57
Task 1: Receive and Store Incoming Stock................................................................................59
Task 2: Maintain and Rotate Stock...........................................................................................62
Assessment Workbook Checklist.........................................................................................................64
Assessment Workbook Checklist.................................................................................................65
Recording.............................................................................................................................................66
Record of Assessment.................................................................................................................67


Assessment Delivery

5
Candidate Information
This Learner Assessment Pack is designed for you to complete the assessment for SITXINV006 -
Receive, store and maintain stock (Release 1). It may refer to your own workplace/organisation, or
to any simulated business provided by your assessor.
The assessment tasks include Knowledge Assessment where you need to demonstrate your
knowledge and understanding of the unit, and the Practical Assessment, where you need to
demonstrate your skills required in the unit. It is recommended that you complete the Practical
Assessments in your own workplace/organisation. If you don’t have access to a real workplace, you
can complete the assessment in a simulated environment where resources and conditions similar to
a workplace must be accessed. Ensure to discuss this with your assessor prior to commencing with
the assessment.
Each Learner Assessment Pack is made up of four parts:

Assessment Delivery
Candidate Information
Steps for Candidate
Assessment Agreement
Assessment Tasks
Assessment Tasks, including:
 Knowledge Assessment
 Practical Assessment
Assessment Workbook Checklist
Recording
Record of Assessment

Before you commence your assessment, ensure that you have a good knowledge of the subject, have
thoroughly read your Learner Resource, and clearly understand the assessment requirements and
the expectations of the industry to which the assessment is related.
Assessments are designed to be completed using your industry/organisation, but your Registered
Training Organisation (RTO) may assist you by contextualising the unit to be completed in a simulated
workplace environment.
You will be required to demonstrate knowledge and skills which must be observed directly by your
assessor. Where the observation task may be difficult for the assessor to directly observed, a video
recording of the practical observation task must be submitted as supplementary evidence.
Verification from at least one third-party signatory, and preferably two or more witnesses is required
to confirm your demonstration of these practical knowledge and skills. These witnesses would
usually be your current or recent supervisors, or your assessor.
The practical assessment tasks may be completed using your own workplace, a simulated
environment, or a mix of both, as instructed by your assessor. To contextualise this assessment to
your industry/organisation, you may be asked by your assessor to provide additional information
based on your industry/organisation.
Instructions are given for each task. If you have questions, or unclear how to proceed, consult with
your assessor.
Records of all aspects of the assessment must be kept in your Learner Assessment Pack
The record of assessment is a legal document and must be signed, dated, and a copy stored as
required by your Registered Training Organisation (RTO).

7
Steps for Candidates

Your Learner Assessment Pack:
1. Upon receiving your Learner Assessment Pack, discuss with your assessor the expectations
and requirements of this assessment. You may also need to supply contact details of one or
two work referees who can confirm your skills in the industry.
Discuss with your assessor if you intend to undertake the practical assessment tasks based
on your employing organisation, in a simulated business, or in a mix of both.
2. Your Learner Assessment Pack is where you will get the task information. Complete each task
as instructed using either your own workplace, or using a simulated business, as discussed
with your assessor.
3. After you complete your assessment, gather and submit your evidence documents as
detailed in the task(s) in the timeframe agreed with your assessor.
Your assessor will advise you if there are any further steps for you to take to satisfactorily
complete this assessment.

Reasonable Adjustment
Adapted Reasonable Adjustment in teaching, learning and assessment for candidates with a
disability - November 2010 - Prepared by - Queensland VET Development Centre
Reasonable adjustment in VET is the term applied to modifying the learning environment or making
changes to the training delivered to assist a candidate with a disability. A reasonable adjustment can
be as simple as changing classrooms to be closer to amenities or installing a particular type of
software on a computer for a person with vision impairment.
Why make a reasonable adjustment?
We make reasonable adjustments in VET to make sure that candidates with a disability have:
 The same learning opportunities as candidates without a disability, and
 The same opportunity to perform and complete assessments as those without a disability.
Reasonable adjustment applied to participation in teaching, learning and assessment activities can
include:
 Customising resources and assessment activities within the training package or accredited
course
 Modifying the presentation medium
 Candidate support
 Use of assistive/adaptive technologies
 Making information accessible both before enrolment and during the course
 Monitoring the adjustments to ensure candidates needs continue to be met
Assistive/Adaptive Technologies
Assistive/Adaptive technology means ‘software or hardware that has been specifically designed to
assist people with disabilities in carrying out daily activities’ (World Wide Web Consortium - W3C). It
includes screen readers, magnifiers, voice recognition software, alternative keyboards, devices for
grasping, visual alert systems, digital note-takers.
IMPORTANT:
Reasonable adjustment made for collecting candidate assessment evidence must not impact on
the standard expected by the workplace, as expressed by the relevant unit(s) of competency. For
example, if the assessment were gathering evidence of the candidate’s competency in writing,
allowing the candidate to complete the assessment verbally would not be a valid assessment
method. The method of assessment used by any reasonable adjustment must still meet the
competency requirements.

9
Resources Required for Assessment

To complete the Practical Assessment tasks, you will require access to:
 Computer with internet and email access, and a working web browser
 Installed software: Word, Adobe Acrobat Reader
 A workplace, or a simulated workplace environment that will allow you access to:
o Workplace documentation, including:
 Order documentation
Order documentation provides information on the stock items that the
candidate’s organisation ordered.
 Delivery documentation
Delivery documentation provides information on the stock items that the
supplier or manufacturer delivered to the organisation.
 Documentation on scope of your responsibility relevant to rejecting stock
items
 Documentation for storing stock
 Documentation for monitoring stock
o Relevant information on organisational safe manual handling techniques
o Workplace templates, including or similar to the following:
 Temperature Recording Chart in Workplace Assessment Tasks 1 and 2

 Stock Inventory Form in Workplace Assessment Tasks 1 and 2
o Commercial stock control procedures followed by your organisation
o Workplace procedures for:
 Documenting the following:

 Ordering stocks
 Scheduling stock delivery
 Receiving incoming stocks
 Recording incoming stocks
 Reporting the following:
 Stock discrepancies
 Stock deficiencies

 Securing stored stocks

 Maintaining food safety when storing stocks
 Organisational safe food handling practices
o People, including:
 At least one relevant personnel to whom you will report:

Rejected stock items in Workplace Assessment Task 1
Disposed stock items in Workplace Assessment Task 2
Relevant personnel refer to anyone in your organisation with the authority to
reject received stock. This includes your supervisor or senior chef.
o Commercial refrigeration facilities:
 Freezer
 Fridge
o Designated:
 Delivery area
 Storage areas for stock
o Diverse and comprehensive range of stock for food types listed in the performance
evidence
o Food labels
o Thermometers
o Available equipment you can use to assist in pulling heavy items during storage of
stock items in Workplace Assessment Task 1
o Proper protective equipment you must use when disposing spoilt or contaminated
stock items in Workplace Assessment Task 2
o Opportunity to:
 Receive and store incoming stock in Workplace Assessment Task 1

 Maintain and rotate stored stock in Workplace Assessment Task 2

11
Accessing Intranet Pages and External Links

Some assessment tasks may require you to access specific pages from the simulated business, The
Continent Hotel and/or external webpages. Links to these pages are formatted in Blue Text.
To access these, hold the Ctrl key for Windows users while clicking on these links. For Mac users,
directly click the link.
The simulated business, The Continent Hotel, can be accessed by going to
https://thecontinenthotel.precisiongroup.com.au/.
Login to The Continent Hotel using the username and password provided by your Registered Training
Organisation (RTO).

Assessment Agreement
Instructions:
Discuss and accomplish this section with your assessor before commencing then sign the
confirmation at the end of this Agreement.
Please tick at least one of the following for each section: 
Delivery Method
Classroom ☐
Small Group ☐
One-on-One ☐
Online ☐
Other (please describe) ☐
Assessment Pathway (for Practical Assessment)
Candidate’s Organisation (Pre-assessment meeting conducted) ☐
Simulated Workplace Environment (Contextualised by RTO) ☐

13
Assessment Conditions
Skills must be demonstrated in an operational business environment where stock is received and
stored. This can be:
an industry workplace; or ☐
an industry-realistic simulated environment. ☐
Assessment must ensure access to:
commercial refrigeration facilities:
freezer ☐
fridge ☐
designated:
delivery area ☐
storage areas for stock ☐
diverse and comprehensive range of stock for food types listed in the
☐
performance evidence
organisational specifications:
current commercial stock control procedures and documentation for the

☐
receiving, storage and monitoring of stock
temperature recording charts ☐
food labels ☐
thermometers. ☐
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for
assessors.

I confirm that the activities and assessment completed for this unit are my own work, and comply
with all relevant copyright and plagiarism rules.
I understand that if there is any doubt in the authenticity of any piece of my assessment
submission, I can be orally examined, and the signatory of evidence records may be contacted.
Candidate’s name
Candidate’s signature Date
Assessor’s name
Assessor’s signature Date
End of Assessment Agreement

15

Assessment Tasks

Tasks
Complete all tasks in this assessment as instructed. If you have questions, consult with your assessor.
Contextualisation of Assessments by RTOs

Contextualisation is the process of modifying assessment tools to make learning more meaningful for
candidates and their employers.
Precision RTO Resources recommends that your RTO contextualise the assessment tools to suit
particular industry requirements and specific organisational requirements before using them.
Contextualisation must retain the integrity of the assessment and the outcome of the unit of
competency.

17
Knowledge Assessment
Question 1
Read the scenarios below. Answer the questions that follow about the principles of stock rotation.
Scenario 1
John works as kitchen attendant for one of the restaurants at The Continent Hotel. It is part of his
job to ensure that the restaurant’s stock of condiments is well-maintained. This means that John
must make sure that the condiments are always at their best quality and there is no backstock.
To do that, he needs to the apply the principles of stock control:
 Stock rotation
 Product life cycle
 Minimising stock wastage
Answer the questions below based on the scenario.
a. In your own words, briefly describe how John can apply the principle of stock rotation in
managing the quality and supply of condiments in their kitchen.
Your response must be in 30 words or more.


b. Today, John is checking the condiments and found some that are close the end of their life
cycle. In your own words, briefly describe how John can apply the principle of product life
cycle to these condiments.

c. In your own words, briefly describe how John can apply the principle of minimising stock
wastage to ensure that the condiments are used efficiently.


19
Question 2
In your own words, briefly describe the role of each function of stock control system below in
maintaining stocks.
Each response must be 30 words or more.
Stock control systems are digitals solutions used to manage the entry and exit of stocks in the
organisation. This includes the stock control systems used to manage the stocks used in a
restaurant’s kitchen.
Functions of Stock Control Role of Each Function in Maintaining Stock

Systems

a. Ordering

b. Tracking

c. Receiving

d. Storing

e. Working out turn
over

Question 3
Access your workplace procedures for documenting the following:

 Ordering stocks
 Stock delivery
Answer the questions below based on the procedures you accessed.
Ordering Stocks
a. Outline the guidelines you must follow when recording stock orders in your workplace.

Stock Delivery
a. Outline the guidelines you must follow when completing delivery documentation in your
workplace.


21
Question 4
Access your workplace procedures for the following:

 Receiving incoming stocks
 Recording incoming stocks
Receiving Incoming Stocks
a. Outline the guidelines you must follow when receiving delivered stocks in your workplace.

Recording Incoming Stocks
a. Outline the guidelines you must follow when recording delivered stocks in your workplace.


Question 5
Access your workplace procedures for reporting the following:

 Stock discrepancies
 Stock deficiencies
Reporting Stock Discrepancies
a. Outline the guidelines you must follow when reporting discrepancies with the stocks in
your workplace.

Reporting Stock Deficiencies
a. Outline the guidelines you must follow when reporting deficiencies with the stocks in your
workplace.


23
Question 6
Access your workplace procedures for securing stored stocks.

Based on the procedures you accessed, outline the guidelines you must follow when securing
stored stocks in your workplace.


Question 7
Complete the table below about the three stages of manual food stock handling.
a. Identify at least two safety techniques for each listed stage of manually handling food
stocks
b. Identify at least one example of a situation where each identified safety technique can be
used.
Stages of Manual Food Safety Technique Situation Where Each Technique

Stock Handling Can Be Applied

i. Receiving stock


25

ii. Transporting
stock

iv. Storing stock


Question 8
Answer the questions below about stock rotation labels used in a commercial kitchen.
a. Below are two of the common types of stock rotation labels used in a commercial kitchen.
i. In your own words, describe the use of each type of rotation label
Each response must be in 30 words or more.
ii. Identify at least one example of stock item that uses each type of rotation label
Types of Rotation Labels Description of Each Type of Stock Items that Use Each Type of
Rotation Label Rotation Label
1. Use first
2. Day/date

label

27
Question 9
Answer the questions below about the meaning of the following terms according to the Australia
New Zealand Food Standards Code:
 Contaminant
 Contamination
 Potentially hazardous food
a. Access Standard 3.1.1 - Interpretation and Application of the Australia New Zealand Food
Standards Code below.
https://www.legislation.gov.au/Series/F2008B00575
Make sure to access the latest version of the standard from the link.
Define each term below based on their definition from the standard identified.

i. Contaminant

ii. Contamination
a. Access Standard 3.2.2 - Food Safety Practices and General Requirements of the Australia
New Zealand Food Standards Code below.
Define the term potentially hazardous food based on its definition from the standard
identified.


Question 10
Answer the questions below about food contamination.
a. In your own words, describe each type of food contamination below.

Types of Contamination Description of Each Type of Contamination

i. Microbiological

ii. Chemical

iii. Physical
b. Identify at least two reasons to protect foods/beverages from contamination.
i.
ii.

29
c. In your own words, describe how to apply each method of rejecting contaminated food
below.
Each response must be in 30 word or more.
Methods of Rejecting Description of Each Type of Method

Contaminated Food

i. Check the
temperature

ii. Check the
packaging

iii. Check food
quality

Question 11
In your own words, describe how each potential stock deficiency below will affect the quality of
delivered food stock.
Potential Deficiencies in How Each Deficiency Affects Stock Quality

Delivered Stock

a. Contaminated food

b. Frozen food that has
thawed

c. Food that is chilled at
temperature higher than
accepted range

d. Food with damaged
packaging

31
Question 12
Listed below are the main types of food.

Complete the table by identifying the following:
 Correct humidity to store each identified food type
 Correct temperature to store each identified food type
 Correct ventilation required for storing each identified food type
Main Food Types Humidity Temperature Ventilation

a. Dairy products

b. Dry goods

c. Eggs

d. Frozen goods

e. Temperate fruits and vegetables

f. Tropical fruits and vegetables

g. Meat

h. Poultry

i. Seafood
Question 13
In your own words, describe how each food type below can be protected from exposure to the following conditions:
 Indoor heating
 Air conditioning
 Damage caused by people traffic
 Environmental heat
 Environmental light
Main Food Types Indoor Heating Air Conditioning Damage Caused by Environmental Heat Environmental Light
People Traffic

a. Dairy
products

b. Dry goods

c. Eggs

d. Frozen
goods

e. Temperate
fruits and
vegetables

f. Tropical
fruits and
vegetables

g. Meat

h. Poultry

i. Seafood
Question 14
In your own words, briefly describe how to maintain the following conditions when storing the
main food types below:
 Sanitary cleanliness
 Proper hygiene
Main Food Types How to Maintain Sanitary How to Maintain Proper Hygiene
Cleanliness

a. Dairy
products

b. Dry goods

c. Eggs

d. Frozen
goods

e. Fruit and
vegetable

f. Meat

g. Poultry

h. Seafood
Question 15
In your own words, describe how to store the main food types below in their corresponding
storage areas.
Main Food Types Storage Area How to Store Each Food Type in the
Identified Storage Area

a. Dairy
Cool rooms or refrigerators
products

b. Dry goods Dry stores

c. Eggs Cool rooms or refrigerators

d. Frozen
Freezer
goods

e. Fruit and
Cool rooms or refrigerators
vegetable

f. Meat Freezer

g. Poultry Freezer

h. Seafood Freezer
Question 16
Access your workplace procedures on maintaining food safety when storing stocks.
a. Outline the guidelines you must follow to store food stock in the appropriate container.

b. Outline the guidelines you must follow to avoid allergen contamination in stored food
stock.

c. Outline the guidelines you must follow when doing the methods listed below to categorise
food stock.
Methods to Categorise Stock Guidelines to Follow for Each Method

i. Labelling stocks

ii. Coding stocks

d. Outline the guidelines you must follow when doing the procedures under the First In, First
Out method of storing food stocks listed below.
Procedures Under FIFO Guidelines to Follow for Each Procedure

Method

i. Locating
items

ii. Removing
items

iii. Placing
items

iv. Using
stored
items
e. Outline the guidelines you must follow to ensure that stored food stocks are still within
their expected shelf lives.
Shelf life is the length of time that a food item can still be consumed or used.

f. Outline the guidelines you must follow when quarantining the items listed below separate
from food stocks.
Items for Quarantine Guidelines to Follow to Quarantine Each Item

i. Chemicals

ii. Clothing

iii. Personal
belongings
Question 17
Answer the questions below about the standards to follow storing stocks.
Using the Appropriate Container
Access link below for the standard to follow when storing food stock in appropriate containers and
packaging
https://www.foodstandards.gov.au/foodsafety/standards/Pages/Foodpackaging.aspx
Answer the questions that follow.
a. Identify the three requirements to follow when packing food stock items
i.
ii.
iii.
b. Identify the four requirements to follow when choosing the right packaging.
i.
ii.
iii.
iv.
c. Identify the six requirements to follow to use packaging correctly.
i.
ii.
iii.
iv.
v.
vi.
Labelling and Coding Food Stock Items
Access link below from about the standards to follow when labelling and coding food stock items.
https://www.foodstandards.gov.au/consumer/labelling/dates/Pages/default.aspx
Answer the questions that follow.
a. Complete the table below.

i. Identify the two date codes that food items must be labelled with.
ii. In your own words, describe each date code
Types of Date Code Description of Each Type of Date Code
1.
2.
b. Complete the table below.

i. Identify the type of date marking that can be placed on bread aside from the two
identified above.
ii. Identify when the identified date mark can be placed on bread.
Date Marking for Bread When Identified Date Mark Can Be Used

c. Identify the reason why foods with shelf-life of two years or longer do not need a best-
before date.

Storing Stock Based on Product Life
a. Access the link below for standards to follow when storing food based on their shelf-life.
https://www.foodstandards.gov.au/foodsafety/standards/Pages/Storing-food-safely.aspx
Identify the three requirements to follow when storing food based on their shelf-life.
i.
ii.
iii.
Quarantining Potential Contaminants
a. Access Standard 3.2.3 – Food Premises and Equipment of the Australia New Zealand Food
Standards Code below.
Identify the two requirements that storage facilities of food premises must meet to
prevent contamination of food items.
i.
ii.
b. Access link below on standards to follow when storing chemicals.

https://www.safeworkaustralia.gov.au/safety-topic/hazards/chemicals/storing-hazardous-
chemicals
Identify the four requirements to follow when storing chemicals in safe containers
i.
ii.
iii.
iv.
Question 18
Outline at least three industry best practices to follow to prevent allergen contamination when
storing stock.
a.
b.
c.
Question 19
Outline at least three industry best practices to follow when using the First In, First Out method
in storing stock.
a.
b.
c.
Question 20
In your own words, explain how the indicators below help detect spoilage of food stocks.
Indicators of Spoilage How Each Indicator Help Detect Food Spoilage

a. Degradation of flavour

b. Degradation of aroma

c. Degradation of colour

d. Degradation of texture

e. Change in odour

f. Drying

g. Hardening

h. Appearance of mould
Question 21
In your own words, explain how the indicators below help detect contamination in food stocks.
Indicators of Contamination How Each Indicator Help Detect Food

Contamination

a. Enzymic browning

b. Crystallisation

c. Infestation of animal waste

d. Exposure of food through
damaged packaging
Question 22
Complete the table below about methods to dispose of spoilt stock.

 Identifying at least one disposal method appropriate to be used for the spoilt items below
 In your own words, explain why the identified method is appropriate to be used for each spoilt item.
 Outline the guidelines to follow when using each disposal method.
Spoilt Food Items Appropriate Disposal Method Why Method is Appropriate Steps for Using the Identified Method

a. Spoilt meat


b. Spoilt dairy products

c. Spoilt fruits and

vegetables

57

Practical Assessment
The Practical Assessment is a set of tasks that must be completed in an operational business
environment where stock is received and stored. This can be an industry workplace, or an
industry-realistic simulated environment.
To be assessed for this unit of competency, you must demonstrate your skills and knowledge
required to check and take delivery of stock and appropriately store, rotate and maintain the
quality of stock items.
The Practical Assessments in this workbook include:
1. Workplace Assessment
A series of tasks assessing the candidate’s practical knowledge and skills relevant to the
unit of competency. This includes the candidate completing workplace documents or
similar as evidence of competent performance.
2. Workplace Practical Observation
A set of assessment tasks where the candidate must demonstrate practical skills relevant
to the unit of competency. These skills are to be demonstrated while being observed by
the assessor.
IMPORTANT!
 All signatures/initials in your submissions, including yours, must be handwritten and
dated. Submissions with signatures/initials must be scanned.
 The supervisor/observer who completes and signs your evidence submissions must
provide their real name, contact number, and email address for your assessor’s
reference.
 Should you encounter issue or concerns regarding your assessment, contact your
assessor.
Workplace Assessment
Assessment Overview
This workplace assessment requires you to receive incoming stock at least once and maintain
received stock in at least two instances.
This assessment is divided into two tasks:
 Task 1: Receive and Store Incoming Stock
 Task 2: Maintain and Rotate Stock
You are required to complete the assessment tasks in an industry workplace, or in an industry-
realistic simulated environment.
Each task comes with a set of instructions. You are to follow these instructions to complete the
assessment. Each task will require you to either:
 Submit completed workplace templates and/or any required documentation; or
 Demonstrate task requirements while being observed by the assessor.
Some tasks may include both requirements. These will serve as evidence of your task
completion.
Before starting this assessment, your assessor will discuss with you these instructions, resources,
and guidance for satisfactorily completing the tasks.
You are required to:
 Complete the tasks within the time allowed, as scheduled in-class roll.
 Receive incoming stock from delivery
 Reject stock items with discrepancies or deficiencies
 Store delivered stock
 Clean storage areas for stored stocks
 Rotate stock items
 Dispose of spoilt stock items
Resources Required for Assessment

Resources you need to access to complete the workplace assessment are outlined in the
Resources Required for Assessment section of this workbook, and in the corresponding
Assessor’s Checklist and/or Observation Form of each task.
Discuss each requirement with your assessor before commencing with each task. They will
organise the resources required for this assessment.
IMPORTANT: Additional workplace resources may be required upon the contextualisation of
this assessment.
Forms and Templates

Generic forms and templates to be used for the assessments are specified for each task, unless
otherwise stated. These can be accessed from the following link:
SITXINV006 Forms and Templates
If you are currently in a workplace, use similar workplace templates and forms used by your
organisation to complete each assessment task.
Discuss with your supervisor and your assessor first to ensure that the forms/templates you will
use cover all criteria required by each assessment task.
Review these forms and templates with your assessor before starting the task.
Task 1: Receive and Store Incoming Stock
ASSESSMENT INSTRUCTIONS
While being observed by your assessor, receive and store incoming stock for at least eight food
types delivered to your workplace/organisation on at least one occasion.
STEPS TO TAKE
1. Access and review the following:
 Order documentation
 Delivery documentation
 Organisational documentation for storing stock
 Documentation on scope of your responsibility relevant to rejecting stock items
 Commercial stock control procedures followed by your organisation
 Relevant information on organisational safe manual handling techniques
 Organisational procedures on recording
2. Receive the following incoming stock items:
 At least two types of dairy products
 At least two types of dry goods
 At least two types of eggs
 At least two types of frozen goods
 At least one type of fruit
 At least one type of vegetable
 At least one type of meat
 At least one type of poultry
 At least one type of seafood
3. Check each of the stock items received
4. Reject the following stock items:
 At least two stock items with discrepancies
 At least two stock items with deficiencies
5. Record the details of received stock items
Use your organisation’s templates for recording the details of the stocks you received. You
may also use the following templates provided along with this workbook:
 Stock Inventory Form
Fill out the ‘Stock Information’ part only.
 Temperature Recording Chart
Fill out the ‘Stock Information’ and ‘Received’ parts only.
6. Store each stock item you received
In doing so, you must:
 Choose and prepare the appropriate environmental condition for storing stock
 Transport the received stock to the identified storage location safely
7. Label the perishable stock items you stored
8. Fill out the ‘Storage Information’ part in the Stock Inventory Form
You must leave the ‘Remarks’ column blank.
YOU WILL BE ASSESSED ON YOUR

 Practical knowledge of workplace policies and procedures for receiving and storing
incoming stock
 Practical skills relevant to receiving and storing incoming stock
OBSERVATION FORM AND ASSESSOR’S CHECKLIST

Before starting this task, review the following checklists provided along with this workbook.
 Workplace Assessment Task 1 – Observation Form
This form lists all the practical skills you need to demonstrate while completing this task.
 Workplace Assessment Task 1 – Assessor’s Checklist
This form lists the criteria your submission must address to complete this task
satisfactorily.
YOUR ASSESSOR WILL
 Organise workplace resources required for you to complete this assessment.
 Advise you on the time and location of the assessment.
 Discuss with you the practical skills listed in the Observation Form prior to the assessment.
 Discuss with you the requirements listed in the Assessor’s Checklist prior to the
assessment.
 Address your queries and concerns regarding this task.
EVIDENCE TO BE SUBMITTED
After completing this task, submit the following to your assessor:
 Partially Complete Temperature Recording Chart
 Partially Complete Stock Inventory Form
 Copies of the rotation labels you used for each perishable stock item
Task 2: Maintain and Rotate Stock
ASSESSMENT INSTRUCTIONS
While being observed by your assessor, maintain the stocks you stored in Workplace Assessment
Task 1 in at least two instances.
STEPS TO TAKE
For each instance:

1. Access and review the following:
 Commercial stock control procedures followed by your organisation
 Organisational documentation for monitoring stock
 Partially Complete Temperature Recording Chart from Workplace Assessment Task
1
 Partially Complete Stock Inventory Form from Workplace Assessment Task 1
2. Check the storage space where you stored the stock items in Workplace Assessment Task
1
3. Clean the storage area of each stock item and at least two pieces of equipment used to
handle the stock items
4. Secure the stored stock items to protect against contamination and pests
5. Check the stock items you stored in Workplace Assessment Task 1
This must include updating the ‘In Storage’ column of the Temperature Recording Chart
from Workplace Assessment Task 1.
6. Adjust the environmental condition of the storage space
7. Rotate the stock items
This must include rotating the perishable supplies following the First In, First Out method
8. Dispose at least three spoilt stock items
9. Verbally report the following to at least one relevant personnel:
 All disposed stock items
 Current quality of stored stock items
 At least one problem identified
 Any excess stock
10. Fill out the ‘Remarks’ column of the Stock Inventory Form from Workplace Assessment
Task 1
You must specify in this column whether the stock items were:
 Disposed of
 Rotated to be used first
YOU WILL BE ASSESSED ON YOUR

 Practical knowledge of workplace procedures for maintaining, rotating and disposing
stocks
 Practical skills relevant to maintaining, rotating and disposing stocks
OBSERVATION FORM AND ASSESSOR’S CHECKLIST

Before starting this task, review the following checklists provided along with this workbook.
 Workplace Assessment Task 3 – Observation Form
This form lists all the practical skills you need to demonstrate while completing this task.
 Workplace Assessment Task 3 – Assessor’s Checklist
This form lists the criteria your submission must address to complete this task
satisfactorily.
YOUR ASSESSOR WILL

 Organise workplace resources required for you to complete this assessment.
 Advise you on the time and location of the assessment.
 Discuss with you the practical skills listed in the Observation Form prior to the assessment.
 Discuss with you the requirements listed in the Assessor’s Checklist prior to the
assessment.
 Address your queries and concerns regarding this task.
EVIDENCE TO BE SUBMITTED
After completing this task, submit the following to your assessor:
 Updated Temperature Recording Chart
 Updated Stock Inventory Form
Instructions:
Your assessor will review your submissions against the checklist below. This section is to be
completed by your assessor.
The candidate has completed the Knowledge Assessment in this workbook 
Knowledge Assessment Questions ☐
The candidate has completed the Practical Assessments in this workbook and 
has submitted all the required evidence:
Task 1: Receive and Store Incoming Stock
Partially Complete Temperature Recording Chart ☐
Partially Complete Stock Inventory Form ☐
Copies of the rotation labels you used for each perishable stock item ☐
Specify evidence submitted:

a.
b.
Video recording of candidate receiving and storing incoming stock ☐
Only if direct observation is not possible.
Task 2: Maintain and Rotate Stock
Updated Temperature Recording Chart ☐
Updated Stock Inventory Form ☐
Video recording of candidate maintaining and rotating stock ☐

Only if direct observation is not possible.
Recording
Record of Assessment
Instructions:
This section is to be completed by your assessor.
Assessment Details
Candidate
Course Code
Unit of Competency SITXINV006 - Receive, store and maintain stock
Assessor Name
RTO
Needs more
Assessment Activity Satisfactory
evidence
Knowledge Assessment
Knowledge Assessment Question 1 ☐ ☐
Needs more
Assessment Activity Satisfactory
evidence
Task 1: Receive and Store Incoming Stock ☐ ☐
Task 2: Maintain and Rotate Stock ☐ ☐
Needs more
Context Details Satisfactory
evidence
☐ ☐
☐ ☐
☐ ☐
☐ ☐
☐ ☐
☐ ☐
Supervisor/Observer Verification Log
Supervisor/Observe
Supervisor/Observe Role in the Contact Date of r verifies the
r Name Assessment Details Contact candidate’s
submissions
☐ Yes ☐ No
☐ Yes ☐ No
☐ Yes ☐ No
☐ Yes ☐ No

Assessor’s Comments
Remarks/feedback

Details of further evidence required

Please tick the appropriate box. Yes No
Comments and further action required are noted in the Learner

☐ ☐
Assessment Pack
Results discussed and agreed to by the candidate

☐ ☐
You have the right to appeal the outcome of your assessment.
☐ Competent
The Candidate is
☐ Not Yet Competent
Assessor’s signature Date signed

I further confirm that I have verified the candidate’s submissions by contacting the candidate’s
supervisor and/or observer whose names appear in the Supervisor/Observer Verification Log
above.
After reassessment, the Candidate is: ☐ Competent ☐ Not Yet Competent
Assessor’s signature Date signed

Candidate’s Comments

The signature confirms that I have submitted all my own work, and agree with the assessment
decision and feedback.
Candidate’s signature Date signed

End of Document

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SITXINV006 - Receive, store and maintain stock (Release 1)

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15 July 2022 Version 1 produced following assessment validation. 1.0

SITXINV006 - Receive, store and maintain stock (Release 1)

SITXINV006 - Receive, store and maintain stock (Release 1)