Assessment Submission Form

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ASSESSMENT SUBMISSION FORM
Complete this form and submit to your assessor for grading. It is recommended that you keep a copy of your
assessment and your assessment submission form.
Student Number
Student Name Kawsar
Email [e-mail]
Course Title
Unit Code and Title
Assessment Task No. / Title ☐ 1. Unit Knowledge Assessment (UKA)
☐ 2. Unit Skills Assessment (USA)
Trainer Name
DECLARATION
√ I hold a copy of this work which can be produced if the original is lost / damaged .
√ This work is my original work and no part of it has been copied from any other student’s work or from
another source except where due acknowledgement is made.
√ No part of this work has been written for me by any other person except where such collabora tion has been
authorised by the instructor / teacher concerned.
√ I have not previously submitted this work for this or any other course / uni t.
√ I give permission for this work to be reproduced, communicated, compared and archived for the purpose
of detecting plagiarism .
√ I give permission for a copy of my marked work to be retained by the college for review and
comparison, including review by external examiners.
√
I understand that:
Plagiarism is the presentation of the work, idea or creation of another person as though it is my/our
own. It is a form of cheating and is a very serious academic offence that may lead to exclusion from the
college. Plagiarised material can be drawn from, and presented in, wri tten, graphic and visual form,
including electronic data and oral presentations. Plagiarism occurs when the origin of the material used
is not appropriately ci ted . Plagiarism includes the act of assisting or allowing another person to
Student Signature
I declare that I have read and understood the above declaration.
Student ID: Student Name: Date:

SITXINV001
Receive and store stock

TABLE OF CONTENTS
Q1.)..............................................................................................................................................3
Q2.)..............................................................................................................................................4
Q3.)..............................................................................................................................................5
Q4.)..............................................................................................................................................5
Q5.)..............................................................................................................................................5
Q6.)..............................................................................................................................................5
Q7.)..............................................................................................................................................6
Q8.)..............................................................................................................................................6
Q9.)..............................................................................................................................................6
Q10.)............................................................................................................................................6
Q11.)............................................................................................................................................7
Q12.)............................................................................................................................................7
REFERENCES..............................................................................................................................10

Q1.)
Dry Goods Dairy Fruit & Vegetables Paper Products Chemicals Beverages
Item Category Details to be checked
Dry Goods It has to be checked whether the can or
packets is in proper condition.
Dairy Temperature has to be -15 degree
celsius or lower (Guo, 2020).
It has to be checked whether the
substance is hard.
There has to be no juice or drips around
the food.
Fruit & Vegetables It has to be checked whether they are
fresh.
Temperature has to be neither high nor
low.
They should not have been damaged.
Paper Quantity supplied has to be checked.
Material should be checked whether
made as per specifications given.
Chemicals Temperature should not be high for
storage.
The packaging material has to be in
proper sealed condition.
Beverages The containers should not be broken.
Temperature for storage has to be low

for freezing conditions.
Weight of the cartons have to be
checked (Guo, 2020).
Linen The cloth material has to be in a clean
and hygienic condition.
Q2.)
Storage areas and storage conditions for supplied products
Item Category Details to be checked
Dry Goods Can be maintained at normal room
temperatures in kitchen storage.
Dairy Temperature has to be -15 degree
Celsius or lower and kept in
refrigerators. Expiry dates have to be
mentioned (Kukolj and et.al., 2018).
Fruit & Vegetables They should not be in storage for long
as they are perishable. Old stock has to
be moved for new stock arrival.
Temperature for storage has to be 0 to
5 degree Celsius.
Paper Have to be maintained in cartons in
godown.
Chemicals Temperature should not be high for

storage.
Storage area has to be in safe zone far
from inflammables.
Beverages Temperature for storage has to be low
for freezing conditions. Big refrigerators
are needed for their storage (Kukolj and
et.al., 2018).
Linen Storage area is linen area of hotel.
Q3.)
The products which need to be labelled are perishable and semi-perishable
category products such as dairy products of cheese, butter, milk, cream. The
beverages have to be labelled for the expiry or best for use before labels. Apart
from this, chemicals category like bleach, sanitisers also need to be labelled.
Q4.)
Safe manual handling
a) The load has to be looked over carefully.
b) Route has to be planned before moving of goods (Jing, 2018).
c) While moving heavy load, knees should be bent.
d) The load has to be raised with the legs and it has to be held close to the
body.
e) Feet should be turned in the direction in which one has to move.