Assessor Resource

AMPR304
Manage stock

Assessment tool

Version 1.0
Issue Date: March 2024


This unit describes the skills and knowledge required to receive and rotate stock, undertake stock control and re-order stock.

This unit is applicable to workers in meat retailing enterprises.

All training must be conducted in accordance with Australian meat industry standards and regulations.

All work should be carried out to comply with workplace requirements.

This unit applies to individuals who work under broad direction and take responsibility for their own work.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Receive stock

1.1 Weigh and check carcases or cartons on receipt in accordance with the number and quality ordered

1.2 Check ticketing and labels to ensure they comply with meat ordered

1.3 Check meat quality in accordance with workplace requirements

1.4 Receive and check dry goods to ensure they are in accordance with order placed

1.5 Record and report problems with receivals in accordance with workplace requirements

2. Check stock

2.1 Determine quantity of existing stock in accordance with workplace requirements

2.2 Inspect meat to determine quality in accordance with health, hygiene and Quality Assurance (QA) requirements

2.3 Communicate state of stock promptly to supervisor or manager

2.4 Discard outdated or deteriorated stock in accordance with workplace requirements

2.5 Determine future stock needs in accordance with workplace requirements

3. Participate in stocktake

3.1 Assist with stocktaking and cyclical counts, in accordance with workplace requirements

3.2 Complete stock records documentation in accordance with workplace stock control system

3.3 Report and record discrepancies in stock

3.4 Operate and maintain electronic recording equipment according to manufacturer's specifications, as appropriate

4. Re-order stock

4.1 Identify minimum stock levels in accordance with workplace requirements

4.2 Complete stock requisition forms or electronic orders

4.3 Identify undelivered stock orders on stock system and followed up without undue delay

Evidence must demonstrate the candidate's consistency of performance over time.

The candidate must demonstrate the ability to:

Receive incoming stock

follow equipment and material requirements

follow workplace health and safety and hygiene requirements

identify and minimise safety hazards

use different types of weighing machines

check and interpret electronic labels

calibrate equipment

complete documentation for weighing and receipt of goods

perform stock control tasks

identify and minimise safety hazards

work with diverse individuals and groups

apply relevant workplace health and safety and regulatory requirements

use relevant communication skills

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

principles of the relevant health acts and regulatory requirements in relation to stock control

ageing process and the shelf life of various products

bacterial process in ageing and deterioration of meat

differences in quality of carcases

differences in types of weighing machines

features and purpose of the stock control sheet

indications of meat contamination, and workplace procedures for handling contamination

principles and procedures of stock rotation

procedures for meat disposal

purpose of each item of data on invoices and delivery dockets

relevant workplace health and safety and regulatory requirements

Competency must be demonstrated over time and under typical operating conditions for the enterprise.

Assessment must occur in the workplace under normal operating conditions or in a simulated environment.

The following three forms of assessment must be used:

demonstration in the workplace or simulated environment

quiz of underpinning knowledge

workplace referee or third-party report of performance over time

Assessors must satisfy current standards for RTOs.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Receive stock

1.1 Weigh and check carcases or cartons on receipt in accordance with the number and quality ordered

1.2 Check ticketing and labels to ensure they comply with meat ordered

1.3 Check meat quality in accordance with workplace requirements

1.4 Receive and check dry goods to ensure they are in accordance with order placed

1.5 Record and report problems with receivals in accordance with workplace requirements

2. Check stock

2.1 Determine quantity of existing stock in accordance with workplace requirements

2.2 Inspect meat to determine quality in accordance with health, hygiene and Quality Assurance (QA) requirements

2.3 Communicate state of stock promptly to supervisor or manager

2.4 Discard outdated or deteriorated stock in accordance with workplace requirements

2.5 Determine future stock needs in accordance with workplace requirements

3. Participate in stocktake

3.1 Assist with stocktaking and cyclical counts, in accordance with workplace requirements

3.2 Complete stock records documentation in accordance with workplace stock control system

3.3 Report and record discrepancies in stock

3.4 Operate and maintain electronic recording equipment according to manufacturer's specifications, as appropriate

4. Re-order stock

4.1 Identify minimum stock levels in accordance with workplace requirements

4.2 Complete stock requisition forms or electronic orders

4.3 Identify undelivered stock orders on stock system and followed up without undue delay

Evidence must demonstrate the candidate's consistency of performance over time.

The candidate must demonstrate the ability to:

Receive incoming stock

follow equipment and material requirements

follow workplace health and safety and hygiene requirements

identify and minimise safety hazards

use different types of weighing machines

check and interpret electronic labels

calibrate equipment

complete documentation for weighing and receipt of goods

perform stock control tasks

identify and minimise safety hazards

work with diverse individuals and groups

apply relevant workplace health and safety and regulatory requirements

use relevant communication skills

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

principles of the relevant health acts and regulatory requirements in relation to stock control

ageing process and the shelf life of various products

bacterial process in ageing and deterioration of meat

differences in quality of carcases

differences in types of weighing machines

features and purpose of the stock control sheet

indications of meat contamination, and workplace procedures for handling contamination

principles and procedures of stock rotation

procedures for meat disposal

purpose of each item of data on invoices and delivery dockets

relevant workplace health and safety and regulatory requirements

Competency must be demonstrated over time and under typical operating conditions for the enterprise.

Assessment must occur in the workplace under normal operating conditions or in a simulated environment.

The following three forms of assessment must be used:

demonstration in the workplace or simulated environment

quiz of underpinning knowledge

workplace referee or third-party report of performance over time

Assessors must satisfy current standards for RTOs.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Weigh and check carcases or cartons on receipt in accordance with the number and quality ordered 
Check ticketing and labels to ensure they comply with meat ordered 
Check meat quality in accordance with workplace requirements 
Receive and check dry goods to ensure they are in accordance with order placed 
Record and report problems with receivals in accordance with workplace requirements 
Determine quantity of existing stock in accordance with workplace requirements 
Inspect meat to determine quality in accordance with health, hygiene and Quality Assurance (QA) requirements 
Communicate state of stock promptly to supervisor or manager 
Discard outdated or deteriorated stock in accordance with workplace requirements 
Determine future stock needs in accordance with workplace requirements 
Assist with stocktaking and cyclical counts, in accordance with workplace requirements 
Complete stock records documentation in accordance with workplace stock control system 
Report and record discrepancies in stock 
Operate and maintain electronic recording equipment according to manufacturer's specifications, as appropriate 
Identify minimum stock levels in accordance with workplace requirements 
Complete stock requisition forms or electronic orders 
Identify undelivered stock orders on stock system and followed up without undue delay 
Weigh and check carcases or cartons on receipt in accordance with the number and quality ordered 
Check ticketing and labels to ensure they comply with meat ordered 
Check meat quality in accordance with workplace requirements 
Receive and check dry goods to ensure they are in accordance with order placed 
Record and report problems with receivals in accordance with workplace requirements 
Determine quantity of existing stock in accordance with workplace requirements 
Inspect meat to determine quality in accordance with health, hygiene and Quality Assurance (QA) requirements 
Communicate state of stock promptly to supervisor or manager 
Discard outdated or deteriorated stock in accordance with workplace requirements 
Determine future stock needs in accordance with workplace requirements 
Assist with stocktaking and cyclical counts, in accordance with workplace requirements 
Complete stock records documentation in accordance with workplace stock control system 
Report and record discrepancies in stock 
Operate and maintain electronic recording equipment according to manufacturer's specifications, as appropriate 
Identify minimum stock levels in accordance with workplace requirements 
Complete stock requisition forms or electronic orders 
Identify undelivered stock orders on stock system and followed up without undue delay 

Forms

Assessment Cover Sheet

AMPR304 - Manage stock
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

AMPR304 - Manage stock

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: