SITXINV006 - Receive, store and maintain stock

Unit code: SITXINV006 | Study level: TAFE
Nominal hours:
20
Location
Footscray Nicholson
Industry
Prerequisites
SITXFSA005 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Overview
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Overview

This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items.
It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.
The unit is particularly important within a food safety regime and applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.Personnel at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, and kitchen attendants.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.

Students will be expected to demonstrate the following required skills:

  • receive, store and maintain stock for deliveries of each of the following types of food supplies:
    • dairy products
    • dry goods
    • eggs
    • frozen goods
    • fruit and vegetable
    • meat
    • poultry
    • seafood
  • for each of the above deliveries:
    • 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:
    • cold or chilled foods
    • dry goods
    • frozen foods
    • raw foods
  • identify spoilt stock and dispose of according to organisational procedures.

Students will also be expected to demonstrate the following knowledge:

  • principles of stock control:
    • rotation of stock
    • product life cycle
    • minimising wastage of stock
  • key functions of stock control systems
  • organisational procedures for:
    • order and delivery documentation
    • receiving and recording incoming stock
    • reporting on discrepancies or deficiencies
    • stock security
  • safe manual handling techniques for the receipt, transportation and storage of stock
  • contents of date codes and rotation labels for stock
  • meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code
  • reasons for protecting food from contamination
  • different types of contamination:
    • microbiological
    • chemical
    • physical
  • methods of rejecting contaminated food
  • potential deficiencies of delivered stock:
    • contaminated stock
    • stock that is intended to be:
  • frozen but has thawed
  • chilled but has reached a dangerous temperature zone
    • packaged stock that is exposed through damaged packaging
  • correct environmental storage conditions for each of the main food types specified in the performance evidence:
    • correct humidity and temperature
    • correct ventilation
    • protecting perishables from exposure to:
  • heating or air conditioning
  • accidental damage through people traffic
  • environmental heat and light
    • sanitary cleanliness and hygiene
    • storing stock:
  • in dry stores
  • in cool rooms or refrigerators
  • in freezers
  • food safety procedures and standards for storage of stock:
    • appropriate containers
    • avoiding allergen contamination
    • labelling and coding
    • first in first out methods
    • product life of stock
    • quarantining the storage of items that are likely to be the source of contamination of food:
  • chemicals
  • clothing
  • personal belongings
  • indicators of spoilage and contamination of stock
  • correct and environmentally sound disposal methods for spoilt stock.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University and/or via the Victoria University e-learning system.

As part of a course

This unit is studied as part of the following course(s):

Certificate II in Cookery
SIT20421 | Certificate ii | Duration:
Certificate III in Commercial Cookery
SIT30821 | Certificate iii | Duration:
Certificate III in Patisserie
SIT31021 | Certificate iii | Duration:
Certificate IV in Kitchen Management
SIT40521 | Certificate iv | Duration:

Refer to the course page for information on how to apply for the course. VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.

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