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Evidence Guide: SITHCCC003B - Receive and store kitchen supplies

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHCCC003B - Receive and store kitchen supplies

What evidence can you provide to prove your understanding of each of the following citeria?

Take delivery of supplies.

  1. Check all incoming supplies against specifications, orders and delivery documentation taking into account quantity, size, weight, quality and freshness, according to enterprise procedures and regulatory requirements.
  2. Identify and record information about the supplier, any temperature checks undertaken, any variations and discrepancies and report them to the appropriate person.
  3. Inspect supplied items for damage, quality, use-by dates, breakages or discrepancies and record details according to enterprise policy and regulatory requirements.
  4. Manage excess stock appropriately, according to enterprise policy.
Check all incoming supplies against specifications, orders and delivery documentation taking into account quantity, size, weight, quality and freshness, according to enterprise procedures and regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and record information about the supplier, any temperature checks undertaken, any variations and discrepancies and report them to the appropriate person.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inspect supplied items for damage, quality, use-by dates, breakages or discrepancies and record details according to enterprise policy and regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manage excess stock appropriately, according to enterprise policy.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store supplies.

  1. Transport supplies to appropriate storage area promptly, ensuring that stock is protected from loss, contamination, spoilage, temperature abuse and pests according to OHS and food safety procedures.
  2. Store supplies in appropriate storage area, ensuring compliance with enterprise procedures, food safety program, and regulatory requirements for temperature, ventilation and sanitation.
  3. Record supply levels accurately and promptly according to enterprise procedures and regulatory requirements.
  4. Label supplies according to enterprise procedures.
Transport supplies to appropriate storage area promptly, ensuring that stock is protected from loss, contamination, spoilage, temperature abuse and pests according to OHS and food safety procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store supplies in appropriate storage area, ensuring compliance with enterprise procedures, food safety program, and regulatory requirements for temperature, ventilation and sanitation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record supply levels accurately and promptly according to enterprise procedures and regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Label supplies according to enterprise procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rotate and maintain supplies.

  1. Rotate supplies according to enterprise policy.
  2. Move and shift supplies according to safety and hygiene requirements.
  3. Check the quality of supplies and complete reports as required.
  4. Dispose of damaged or spoiled supplies according to enterprise and regulatory requirements.
  5. Safely dispose of all excess or spoilt stock and waste, especially hazardous substances, to minimise negative environmental impacts.
  6. Identify and report any problems promptly.
  7. Maintain storage areas in optimum condition, ensuring that they are clean, at required temperature, free from vermin or infestation and free from defects.
Rotate supplies according to enterprise policy.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Move and shift supplies according to safety and hygiene requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check the quality of supplies and complete reports as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of damaged or spoiled supplies according to enterprise and regulatory requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely dispose of all excess or spoilt stock and waste, especially hazardous substances, to minimise negative environmental impacts.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report any problems promptly.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain storage areas in optimum condition, ensuring that they are clean, at required temperature, free from vermin or infestation and free from defects.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

ability to receive, handle and store kitchen supplies safely and efficiently

knowledge of the OHS and hygiene issues related to receipt, handling and storage of supplies.

Context of and specific resources for assessment

Assessment must ensure:

access to a range of perishable and non-perishable supplies

demonstration of skills within a fully equipped kitchen storage area as defined in the Assessment Guidelines.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the candidate receiving and storing supplies for an operational commercial kitchen

written or oral questions to test knowledge of stock procedures for different food items

review of workplace reports and records related to stock control, prepared by the candidate

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

Required Skills and Knowledge

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

ability to use a thermometer correctly to undertake temperature checks using a thermometer for a range of foods at different temperatures

logical and time-efficient work flow

safe work practices, particularly in relation to lifting and handling, and stacking and transporting goods

waste minimisation techniques and environmental considerations in relation to receipt and storage of kitchen supplies.

problem-solving skills to deal with minor problems such as shortages, variations and errors

literacy skills to read and check delivery documentation against order requirements and complete records relating to deliveries

numeracy skills to count and check quantities of stock.

The following knowledge must be assessed as part of this unit:

principles of stock control, including:

rotation

correct storage procedures for specific goods

food segregation

checking for slow moving items

common examples of stock control documentation and systems

enterprise requirements and procedures related to the Australia New Zealand Food Standards Code and food safety programs

suitable storage for the various types of food

basic supplies and commodities

hygiene procedures related to stock handling and storage

correct and environmentally sound disposal methods for waste and in particular for hazardous substances.

Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Supplies:

must include:

food, including dry goods, dairy products, meat and seafood, poultry, fruit and vegetables and frozen goods

may include:

beverages

utensils and equipment for food preparation

cleaning materials and equipment

linen, such as tea towels, serviettes, tablecloths and aprons

stationery, vouchers and tickets.

Temperature checks may be taken for a range of foods at different temperatures, including:

raw foods

ingredients

cold, frozen or reheated foods or ingredients.

Variations and discrepancies must include:

rejection of food that is likely to be contaminated, for example, it is at the incorrect temperature (food that is intended to be frozen but has thawed, or cold food that is in the temperature danger zone)

packaged food that is exposed through damaged packaging

incorrect quantities, amounts or weights

wrong product.

Regulatory requirements include:

Australia New Zealand Food Standards Code

local, state or territory food safety regulations.

Storage may include:

refrigeration

freezers

coolrooms

dry stores.