SITXINV002

Unit Information about the SITXINV002 training material in this resource

Application

This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.

It does not include general stock control processes which are covered by SITXINV001 Receive and store stock.

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.

Unit mapping information

SITXINV202 Maintain the quality of perishable items

Licensing, legislative, regulatory or certification requirements

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Foundation skills

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit sector or competency field

Cross-Sector—Inventory

Prerequisite, co-requisite or interdependent assessment of units

SITXFSA001 Use hygienic practices for food safety

Assessment conditions

Skills must be demonstrated in an operational environment that makes use of perishable food and beverage supplies. This can be:

• an industry workplace

• a simulated industry environment, such as a training kitchen or food and beverage outlet serving customers

Assessment must ensure access to:

• commercial refrigeration facilities:

  • freezer

  • fridge

• computers, printers and stock control software systems

• electronic equipment used for stock control

• containers for hot and cold storage

• designated:

  • delivery area

  • storage areas for dry goods and perishables

• recording systems

• proformas used by the workplace

• diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations for the groups selected from the list in the Performance Evidence

• organisation specifications:

  • current commercial stock control procedures and documentation for the ordering, monitoring and maintenance of stock

  • temperature recording charts

• thermometers

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.