Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Receive, store and maintain stock

KHU-TOU-0206

Australian Equivalent

SITXINV006

Elements

Learning Outcomes

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. The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation

Elements & Learning Outcomes

E1Take delivery of stock.

0206.E1.O1Check incoming stock against orders and delivery documentation.

0206.E1.O2Inspect items for damage, quality and use-by dates and record findings according to organisational procedures.

0206.E1.O3Conduct and record temperature checks on perishable stock, ensuring they are within specified tolerances.

0206.E1.O4Identify discrepancies or deficiencies with delivered stock items, and reject supply within scope of own responsibility, or report findings.

0206.E1.O5Record details of incoming stock according to organisational procedures.

E2Store stock in appropriate conditions.

0206.E2.O1Choose and prepare correct environmental conditions for the storage of stock.

0206.E2.O2Promptly transport stock to storage area, using safe manual handling techniques to avoid injury.

0206.E2.O3Label perishable stock according to organisational procedures.

0206.E2.O4Store supplies in appropriate storage area to minimise wastage and avoid food contamination.

0206.E2.O5Maintain cleanliness of stock handling and storage areas, and identify and report problems.

E3Maintain and rotate stock.

0206.E3.O1Regularly check environmental conditions of all storage areas and equipment to maintain stock at optimum quality.

0206.E3.O2Protect supplies from damage of cross-contamination and pests.

0206.E3.O3Rotate perishable supplies according to principles of first-in-first-out to minimise wastage according to expiration dates.

0206.E3.O4Report on excess stock according to organisational procedures.

E4Check and dispose of spoilt stock.

0206.E4.O1Regularly check the quality of stock, identify deficiencies and report according to organisational procedures.

0206.E4.O2Inspect stock for pest damage and report according to organisational procedures.

0206.E4.O3Safely dispose of all spoilt stock, to minimise negative environmental impacts.