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Evidence Guide: SITXINV006 - Receive, store and maintain stock

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

 

SITXINV006 - Receive, store and maintain stock

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

Take delivery of stock.

  1. Check incoming stock against orders and delivery documentation.
  2. Inspect items for damage, quality and use-by dates and record findings according to organisational procedures.
  3. Conduct and record temperature checks on perishable stock, ensuring they are within specified tolerances.
  4. Identify discrepancies or deficiencies with delivered stock items, and reject supply within scope of own responsibility, or report findings.
  5. Record details of incoming stock according to organisational procedures.
Check incoming stock against orders and delivery documentation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inspect items for damage, quality and use-by dates and record findings according to organisational procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct and record temperature checks on perishable stock, ensuring they are within specified tolerances.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify discrepancies or deficiencies with delivered stock items, and reject supply within scope of own responsibility, or report findings.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record details of incoming stock according to organisational procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store stock in appropriate conditions.

  1. Choose and prepare correct environmental conditions for the storage of stock.
  2. Promptly transport stock to storage area, using safe manual handling techniques to avoid injury.
  3. Label perishable stock according to organisational procedures.
  4. Store supplies in appropriate storage area to minimise wastage and avoid food contamination.
  5. Maintain cleanliness of stock handling and storage areas, and identify and report problems.
Choose and prepare correct environmental conditions for the storage of stock.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promptly transport stock to storage area, using safe manual handling techniques to avoid injury.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Label perishable stock according to organisational procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store supplies in appropriate storage area to minimise wastage and avoid food contamination.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain cleanliness of stock handling and storage areas, and identify and report problems.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain and rotate stock.

  1. Regularly check environmental conditions of all storage areas and equipment to maintain stock at optimum quality.
  2. Protect supplies from damage of cross-contamination and pests.
  3. Rotate perishable supplies according to principles of first-in-first-out to minimise wastage according to expiration dates.
  4. Report on excess stock according to organisational procedures.
Regularly check environmental conditions of all storage areas and equipment to maintain stock at optimum quality.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Protect supplies from damage of cross-contamination and pests.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rotate perishable supplies according to principles of first-in-first-out to minimise wastage according to expiration dates.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report on excess stock according to organisational procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and dispose of spoilt stock.

  1. Regularly check the quality of stock, identify deficiencies and report according to organisational procedures.
  2. Inspect stock for pest damage and report according to organisational procedures.
  3. Safely dispose of all spoilt stock, to minimise negative environmental impacts.
Regularly check the quality of stock, identify deficiencies and report according to organisational procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inspect stock for pest damage and report according to organisational procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely dispose of all spoilt stock, to minimise negative environmental impacts.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge