SITXINV006 — Receive, store and maintain stock
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What an assessment for SITXINV006 must cover
39 assessable components: 4 elements (17 performance criteria), 4 performance evidence and 14 knowledge evidence requirements, plus 4 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.
Elements & performance criteria
1 Take delivery of stock.
- 1.1Check incoming stock against orders and delivery documentation.
- 1.2Inspect items for damage, quality and use-by dates and record findings according to organisational procedures.
- 1.3Conduct and record temperature checks on perishable stock, ensuring they are within specified tolerances.
- 1.4Identify discrepancies or deficiencies with delivered stock items, and reject supply within scope of own responsibility, or report findings.
- 1.5Record details of incoming stock according to organisational procedures.
2 Store stock in appropriate conditions.
- 2.1Choose and prepare correct environmental conditions for the storage of stock.
- 2.2Promptly transport stock to storage area, using safe manual handling techniques to avoid injury.
- 2.3Label perishable stock according to organisational procedures.
- 2.4Store supplies in appropriate storage area to minimise wastage and avoid food contamination.
- 2.5Maintain cleanliness of stock handling and storage areas, and identify and report problems.
3 Maintain and rotate stock.
- 3.1Regularly check environmental conditions of all storage areas and equipment to maintain stock at optimum quality.
- 3.2Protect supplies from damage of cross-contamination and pests.
- 3.3Rotate perishable supplies according to principles of first-in-first-out to minimise wastage according to expiration dates.
- 3.4Report on excess stock according to organisational procedures.
4 Check and dispose of spoilt stock.
- 4.1Regularly check the quality of stock, identify deficiencies and report according to organisational procedures.
- 4.2Inspect stock for pest damage and report according to organisational procedures.
- 4.3Safely dispose of all spoilt stock, to minimise negative environmental impacts.
Performance evidence
- Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: - receive, store and maintain stock for deliveries of each of the following types of food supplies: - dairy products - dry goods - eggs - frozen goods - fruit and vegetable - meat - poultry - seafood
- for each of the above deliveries: - correctly interpret stock orders and delivery documentation - ensure use of appropriate environmental conditions - ensure stock is stored according to commercial time constraints and safe food handling practices
- conduct temperature and quality checks on each of the above delivered goods to establish whether they are within allowable tolerances: - cold or chilled foods - dry goods - frozen foods - raw foods
- identify spoilt stock and dispose of according to organisational procedures.
Knowledge evidence
- principles of stock control: - rotation of stock - product life cycle - minimising wastage of stock - key functions of stock control systems
- organisational procedures for: - order and delivery documentation - receiving and recording incoming stock - reporting on discrepancies or deficiencies - stock security
- safe manual handling techniques for the receipt, transportation and storage of stock
- contents of date codes and rotation labels for stock
- meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code
- reasons for protecting food from contamination
- different types of contamination: - microbiological - chemical - physical
- methods of rejecting contaminated food
- potential deficiencies of delivered stock: - contaminated stock - stock that is intended to be: - frozen but has thawed - chilled but has reached a dangerous temperature zone - packaged stock that is exposed through damaged packaging
- correct environmental storage conditions for each of the main food types specified in the performance evidence: - correct humidity and temperature - correct ventilation - protecting perishables from exposure to: - heating or air conditioning - accidental damage through people traffic - environmental heat and light - sanitary cleanliness and hygiene
- storing stock: - in dry stores - in cool rooms or refrigerators - in freezers
- food safety procedures and standards for storage of stock: - appropriate containers - avoiding allergen contamination - labelling and coding - first in first out methods - product life of stock - quarantining the storage of items that are likely to be the source of contamination of food: - chemicals - clothing - personal belongings
- indicators of spoilage and contamination of stock
- correct and environmentally sound disposal methods for spoilt stock.
Foundation skills
- Writing skills: write stock rotation labels and simple documents that record temperature results.
- Oral communication skills: make simple verbal reports on the disposal of perished supplies.
- Numeracy skills: read a thermometer correctly to measure temperatures; estimate times for regular temperature checks.
- Technology skills: use thermometers and adjust temperature and humidity controls on storage equipment.
Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.
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Questions about assessing SITXINV006
What does an assessment tool for SITXINV006 need to cover?
To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SITXINV006 needs to address all 39 unit components: 4 elements with 17 performance criteria, 4 performance evidence requirements, 14 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.
How does Auditori generate an assessment tool for SITXINV006?
Auditori pulls the current release of SITXINV006 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.
Is the first assessment tool really free?
Yes. Every new account includes one free credit — enough to generate the complete assessment tool for SITXINV006 — with no card and no subscription required. After that it's pay-as-you-go per unit.
Can I check my existing SITXINV006 assessment instead of generating a new one?
Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of SITXINV006, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.
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