SITXINV006 - Receive, store and maintain stock

Unit code:SITXINV006Study level:TAFE

Nominal hours

Location

Footscray Nicholson
Industry

Prerequisites

SITXFSA005 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Co-requisites
(Corequisite units must be studied concurrently with this unit)

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.