SITXINV006 - Receive, store and maintain stock

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


    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.


    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.

    Required reading

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

    As part of a course

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

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