Reference no: EM133089209

SITXINV001 Receive and store stock

Assessment Task 1 - Unit Knowledge Test

Question 1: a) List Five possible actions you might take to follow-up on variations between deliveries received and delivery documentation.
b) When checking a delivery against stock ordered, list five internal documents you may compare the delivery documentation with?

Question 2: a) Identify four (4) practices/procedures for keeping storage areas clean.
b) What are the four (4) potential deficiencies of delivered perishable food items?

Question 3: a) Identify five reasons stock items are/need to be labelled.
b) Give three reasons why stock must be rotated when in storage.

Question 4: a) List eight occasions when it is necessary to update information in the stock control system.
b) Describe five practices that may be involved in ‘checking calculations' as part of the process of checking and verifying stock related documentation.
b) Write four (4) principles that can be considered while disposing of all excess or spoilt stock and waste safely.

Question 5: a) Identify possible practical methods of reducing excess stock levels.

Question 6: a) What four (4) factors need to be taken into account when determining quality of stock to move stock items?
b) Describe six (6) practices to be applied when inspecting stock and storage areas.

Question 7: a) What temperature requirement applies to:
• Cool rooms and refrigerators used to store food?
• Freezers used to store food?
b) List five (5) different storage areas and identify three 3 items which items for each area. Also identify which items should be promptly moved for storage first and why
Question 8: a) Write briefly about safe manual handling techniques? Answer in 50-100 words.
b) What can be done to make sure that work equipment is safe? Answer in 50-100 words.

Assessment Task 2:

You are a team member at a Restaurant. This store contains a variety of food items and other items. Your primary duties are to store, rotate and maintain the quality of stock items. Your manager has asked you to receive, store and maintain a stock delivery. You need to report any stock-related discrepancies to a higher-level staff member for action. You need to follow stock control processes for perishable foodstuffs.

Must:

1. Interpret stock orders and delivery documentation for items received in the above deliveries.
2. You need to receive, store and maintain different stock deliveries and complete stock documentation relating to stock deliveries.
3. Integrate into the work activities
o Security procedures
o Manual handling techniques
o Commercial time constraints
4. Identify, record and report discrepancies. As part of this you will need to Inspect items for damage, quality and use-by dates and record findings according to organisational procedures and:
o Promptly transport stock to, and store in, appropriate storage area.
o Safely dispose of all excess or spoilt stock and waste, especially hazardous substances, to minimise negative environmental impacts.
5. Select stock control systems and equipment according to organisational speed and accuracy requirements:
o Record details of incoming stock according to organisational procedures.
o Use safe manual handling techniques to avoid injury when moving and storing stock.
6. Label stock according to organisational procedures and report on excess stock according to organisational procedures:
o Rotate stock for maximum use and minimum wastage
o Regularly check the quality of stock and report findings
7. Maintain cleanliness of stock handling and storage areas and identify and report problems.

Assessment Task 3:

Workplace activities

The student must demonstrate evidence of ability to integrate technical skills for a minimum of 6 different stock deliveries that individually or in combination involve performing:
• Correctly interpreting stock orders and delivery documentation for items received in the above deliveries
• Completing stock documentation relating to each of the above stock deliveries
• Integrate into the above work activities:
o security procedures
o manual handling techniques
o commercial time constraints.

• You need to follow the principles of stock control:
• rotation and replenishment
• product life cycle and maximising the use of all stock
• checking for slow moving items
• segregation of non-food items from food items that have potential to cross- contaminate
• You need to follow and understand stock control systems:
• bin card system
• imprest system
• integrated point-of-sale system
• ledger system
• You need to follow stock control procedures and template documents and reports for:
• ordering
• levels
• loss
• performance
• monitoring of quality
• receipt
• reorder cycles
• rotation
• security
• stocktakes
• valuation
• wastage
• You need to understand storage requirements for different kinds of stock
• You need to use of stock control equipment and software where appropriate
• You need to understand and demonstrate specific industry sector, types of:
• computerised stock control systems; their functions and features
• electronic equipment used for stock control; their functions and features
• stock recording documentation
• stock security systems
• storage and their suitability for different kinds of stock
• You need to have knowledge of and demonstrate specific organisation:
• relevant stock
• product life and storage requirements for specific goods
• procedures for security, recording incoming stock, reporting on discrepancies, deficiencies, and excess stock
• order and delivery documentation
• You must be able to demonstrate and describe safe manual handling techniques for the receipt, transportation and storage of stock
• You need to demonstrate safe and correct use of equipment
• You need demonstrate correct and environmentally sound disposal methods for all types of waste and in particular for hazardous substances.

The student must demonstrate the following skills while performing the work placement:
• You must demonstrate reading skills to interpret order and delivery documentation, use by dates, stock labels and organisational procedures
• You must demonstrate writing skills to record details of incoming stock and prepare simple reports about stock discrepancies and quality

• You must demonstrate oral communication skills to make accurate verbal reports of stock discrepancies and quality
• You must demonstrate numeracy skills to count incoming, stored and rotated stock items
• You must demonstrate planning and organising skills to conduct stock activities in a logical and time efficient work flow
• You must demonstrate technology skills to use a computer, keyboard and stock control software and to use electronic tock control equipment

Attachment:- Receive and store stock.rar