Unit of competency Outline
Date retreived
22/07/2026 5:01 AM AWST
22/07/2026 5:01 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Receive and store kitchen supplies
Receive and store kitchen supplies
Unit of competency
National Code
SITHCCC003B
SITHCCC003B
State Code
WB937
WB937
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
04/07/2014
Field of Education
089901 - Purchasing, Warehousing And Distribution
Original Release Date
04/07/2014
Nominal Hours
10
Description
This unit describes the performance outcomes, skills and knowledge required to receive and store supplies in commercial cookery or catering operations. It focuses on the general stock handling procedures required for food and kitchen-related goods.Supplies refer to all perishable and non-perishable goods received from both internal and external suppliers and maintained within a stock control system.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Take delivery of supplies.
- 1.1 Check all incoming supplies against specifications, orders and delivery documentation taking into account quantity, size, weight, quality and freshness, according to enterprise procedures and regulatory requirements.
- 1.2 Identify and record information about the supplier, any temperature checks undertaken, any variations and discrepancies and report them to the appropriate person.
- 1.3 Inspect supplied items for damage, quality, use-by dates, breakages or discrepancies and record details according to enterprise policy and regulatory requirements.
- 1.4 Manage excess stock appropriately, according to enterprise policy.
2 Store supplies.
- 2.1 Transport supplies to appropriate storage area promptly, ensuring that stock is protected from loss, contamination, spoilage, temperature abuse and pests according to OHS and food safety procedures.
- 2.2 Store supplies in appropriate storage area, ensuring compliance with enterprise procedures, food safety program, and regulatory requirements for temperature, ventilation and sanitation.
- 2.3 Record supply levels accurately and promptly according to enterprise procedures and regulatory requirements.
- 2.4 Label supplies according to enterprise procedures.
3 Rotate and maintain supplies.
- 3.1 Rotate supplies according to enterprise policy.
- 3.2 Move and shift supplies according to safety and hygiene requirements.
- 3.3 Check the quality of supplies and complete reports as required.
- 3.4 Dispose of damaged or spoiled supplies according to enterprise and regulatory requirements.
- 3.5 Safely dispose of all excess or spoilt stock and waste, especially hazardous substances, to minimise negative environmental impacts.
- 3.6 Identify and report any problems promptly.
- 3.7 Maintain storage areas in optimum condition, ensuring that they are clean, at required temperature, free from vermin or infestation and free from defects.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.
Supplies:
must include:
food, including dry goods, dairy products, meat and seafood, poultry, fruit and vegetables and frozen goods
may include:
beverages
utensils and equipment for food preparation
cleaning materials and equipment
linen, such as tea towels, serviettes, tablecloths and aprons
stationery, vouchers and tickets.
Temperature checks may be taken for a range of foods at different temperatures, including:
raw foods
ingredients
cold, frozen or reheated foods or ingredients.
Variations and discrepancies must include:
rejection of food that is likely to be contaminated, for example, it is at the incorrect temperature (food that is intended to be frozen but has thawed, or cold food that is in the temperature danger zone)
packaged food that is exposed through damaged packaging
incorrect quantities, amounts or weights
wrong product.
Regulatory requirements include:
Australia New Zealand Food Standards Code
local, state or territory food safety regulations.
Storage may include:
refrigeration
freezers
coolrooms
dry stores.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.
Supplies:
must include:
food, including dry goods, dairy products, meat and seafood, poultry, fruit and vegetables and frozen goods
may include:
beverages
utensils and equipment for food preparation
cleaning materials and equipment
linen, such as tea towels, serviettes, tablecloths and aprons
stationery, vouchers and tickets.
Temperature checks may be taken for a range of foods at different temperatures, including:
raw foods
ingredients
cold, frozen or reheated foods or ingredients.
Variations and discrepancies must include:
rejection of food that is likely to be contaminated, for example, it is at the incorrect temperature (food that is intended to be frozen but has thawed, or cold food that is in the temperature danger zone)
packaged food that is exposed through damaged packaging
incorrect quantities, amounts or weights
wrong product.
Regulatory requirements include:
Australia New Zealand Food Standards Code
local, state or territory food safety regulations.
Storage may include:
refrigeration
freezers
coolrooms
dry stores.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to receive, handle and store kitchen supplies safely and efficiently
knowledge of the OHS and hygiene issues related to receipt, handling and storage of supplies.
Context of and specific resources for assessment
Assessment must ensure:
access to a range of perishable and non-perishable supplies
demonstration of skills within a fully equipped kitchen storage area as defined in the Assessment Guidelines.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the candidate receiving and storing supplies for an operational commercial kitchen
written or oral questions to test knowledge of stock procedures for different food items
review of workplace reports and records related to stock control, prepared by the candidate
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to receive, handle and store kitchen supplies safely and efficiently
knowledge of the OHS and hygiene issues related to receipt, handling and storage of supplies.
Context of and specific resources for assessment
Assessment must ensure:
access to a range of perishable and non-perishable supplies
demonstration of skills within a fully equipped kitchen storage area as defined in the Assessment Guidelines.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the candidate receiving and storing supplies for an operational commercial kitchen
written or oral questions to test knowledge of stock procedures for different food items
review of workplace reports and records related to stock control, prepared by the candidate
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| S6344 | SITHCCC003A | Receive and store kitchen supplies | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF792 | SITXINV202 | Maintain the quality of perishable items | Unit of competency |