SITXINV006 - Student Logbook

SITXINV006

receive, store and maintain

stock
SITXINV006 - Student Logbook

About this Student Logbook Completing your Reflective journal

You are expected to complete a Reflective journal for each time that
This Student Logbook is where you will record evidence of the you cook as part of your assessment for this unit. Try to think about
knowledge and skills you have developed during your training for the highlights of each service when you are writing your reflection.
this unit. It also serves as a handy reference guide on what you You might also find the following questions useful:
need to do during your assessment and how you should go about
doing it.  What skills and techniques did I use?
 What policies and procedures did I follow?
Student details section  How did I ensure efficiency, safety and quality?

Fill in the table below:  How did I ensure that my dishes met quality standards?
 What did I learn during the service and how might I apply it in
Student name: future?
 What might I do different next time?

Name of RTO:
Supervisor declaration
Your workplace supervisor’s feedback forms an important part of
the assessment process and it is essential you have your
Trainer/assessor name: supervisor complete their section of each of your reflective journals
and fill in the supervisor declaration after the summary section.
Keep in mind that, if you are completing your assessment in Peach
If this workbook is found, please contact me to return it using Institute’s training kitchen, your trainer will be your workplace
the details below: supervisor and should endorse your journal. Without their
endorsement, your Logbook will be incomplete and it is likely to be
returned to you for resubmission.

Logbook summary
There are a number of requirements you must fulfil within your
assessment process, so a Logbook Summary has been provided.
Make sure you keep this section up to date – it will help you keep
track of any outstanding requirements.

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 2
SITXINV006 - Student Logbook

What do I need to demonstrate?  regularly checking the quality of stock, identifying

deficiencies and reporting
During your assessment for this unit, you will be required to
demonstrate a range of the skills and knowledge that you have  inspecting stock for pest damage and reporting
developed during your course. These include:
 safely disposing of all spoilt stock, to minimise negative
 reviewing order documents against delivery documents to environmental impacts.
confirm order is correct
 inspecting items for damage, quality and use-by dates Tips for completing this logbook
and record findings
 Read through your logbook before you get started and make
 conducting and recording temperature checks on sure you understand what you need to do. If you are unsure,
perishable stock, ensuring they are within specified speak to your assessor and/or workplace supervisor.
tolerances
 Stay up to date! Complete a logbook entry at the end of
 identifying and accurately recording and reporting stock each service period and ask your supervisor to do the same.
quality and discrepancy issues Providing organised, complete evidence forms part of your
 recording details of incoming stock assessment.

 choosing and preparing correct environmental conditions for  Stay in touch with your assessor. Ask questions, raise issues,
the storage of stock check in, communicate.

 following manual handling procedures to lift and move stock Most importantly, ask for help if you are having trouble!
safely
 labelling stock according to organisational procedures
 minimising wastage and avoiding food contamination
 maintaining cleanliness of stock handling and storage
areas, and identifying and reporting problems
 regularly checking environmental conditions of all storage
areas and equipment to maintain stock at optimum quality
 protecting supplies from damage of cross-contamination and
pests
 rotating perishable supplies according to principles of first-in-
first-out
 reporting on excess stock

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 3
SITXINV006 - Student Logbook

Logbook summary
Use this list to keep track of your progress. Please note that you may complete a
number of these stock tasks during one session, therefore you will only need to
complete a single reflective journal for these cases.

Student name:

Student number:

This unit of competency requires that you receive, store and maintain stock for
deliveries of each of the following types of food supplies in a commercial kitchen
environment. Evidence of this has been provided.

Receive, store and maintain Date Reflective journal Reflective journal

stock for deliveries of each of number
(endorsed by
the following types of food
supervisor)
supplies:
20/08/2023 Yes 1
☐ dairy products
23/08/2023 Yes 2
☐ dry goods
25/08/2023 Yes 3
☐ Eggs
20/08/2023 Yes 4
☐ frozen goods
21/08/2023 Yes 5
☐ fruit and vegetable
21/08/2023 Yes 6
☐ Meat
21/08/2023 Yes 7
☐ poultry
21/08/2023 Yes 8
☐ seafood

For each of the above

deliveries you must:
25/08/2023 Yes
correctly interpret stock
☐
orders and delivery
documentation
25/08/2023 Yes
ensure use of
☐
appropriate
environmental
conditions
25/08/2023 Yes
ensure stock is stored
according to commercial
☐
time constraints and safe
food handling practices

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 4
SITXINV006 - Student Logbook

This unit of competency requires that for each of the deliveries you must conduct
temperature and quality checks on each of the delivered goods to establish whether
they are within allowable tolerances. Evidence of this has been provided.

Temperature and quality checks Date Reflective journal Reflective journal

number
(endorsed by
supervisor)
20/08/2023 Yes 1
☐ cold or chilled foods
23/08/2023 Yes 2
☐ dry goods
20/08/2023 Yes 3
☐ frozen foods
21/08/2023 Yes 4
☐ raw foods

This unit of competency requires that you must identify spoilt stock and dispose of
according to organisational procedures. Evidence of this has been provided.

Identify spoilt stock and dispose Date Reflective journal Reflective journal
of number
(endorsed by
supervisor)
28/08/2023 Yes 1
disposed of spoil stock
☐
in a safe manner
28/08/2023 Yes 2
disposed of spoil stock
☐
in an environmental
sound way

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 5
SITXINV006 - Student Logbook

Supervisor Declaration Section

Note for student: Please note, that one of these declarations must be completed by each
workplace supervisor. If you completed all your shifts at the one venue then you would
only submit one. If your logbook contains entries from different kitchens and venues then
please have each supervisor you work under complete one at the end of all your
designated shifts. Please provide this page to your workplace supervisor at the
completion of your required shifts.

This needs to be completed in addition to the supervisor endorsement section of your

reflective journals. One copy has been provided in this logbook but you can make
additional copies as needed.

Supervisor
name:
Position:

Relationship to student (for example, head chef/shift supervisor etc):

During the services described in the student’s reflective journals that I have endorsed,
the student:
reviews order documents against delivery documents to confirm order is ☐ Yes ☐ No
correct
identify and interpret product coding and labelling ☐ Yes ☐ No

identifies and accurately record and report stock quality and discrepancy ☐ Yes ☐ No
issues
identifies potential issues and problems and takes appropriate action to ☐ Yes ☐ No
resolve
follows manual handling procedures to lift and move stock safely ☐ Yes ☐ No

demonstrates when and how stock must be stored ☐ Yes ☐ No

check the quality of the stock received, ensuring there is no damage

and items are within acceptable use by dates and report findings if any ☐ Yes ☐ No
spoilt (past used by date) or waste

labels stock according to organisational procedures (where applicable) ☐ Yes ☐ No

reports on excess stock ☐ Yes ☐ No

rotates stock ☐ Yes ☐ No

safely and environmentally soundly dispose of all excess or spoilt stock ☐ Yes ☐ No
and waste
safely disposes hazardous substances, to minimise negative ☐ Yes ☐ No
environmental impacts

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 6
SITXINV006 - Student Logbook

ensures cleanliness of stock handling and storage areas ☐ Yes ☐ No

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 7
SITXINV006 - Student Logbook

identifies and reports issues/problems with stock handling and storage ☐ Yes ☐ No
areas
completes all tasks according to procedure and timeframes ☐ Yes ☐ No

Please provide any feedback to the student here:

The student has permission to submit the information contained within the
reflective journals completed below and any supporting documentation (as ☐ Yes ☐ No
required) for the purposes of assessment.

Supervisor signature:

Contact number:

Date:

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 8
SITXINV006 - Student Logbook

Reflective journals
Reflective journal

Student name: Date: Did an assessor observe this ☐ Yes ☐ No Journal

activity? number: 1

Receive, store and maintain stock observed:

√dry stores √in cool rooms or refrigerators √in freezers √delivery area

Type of delivery received:

√dairy products √dry goods √eggs √frozen goods √fruit and vegetable √meat ☐ Poultry √seafood

Conduct temperature and quality checks to establish whether they are within allowable tolerances:

√cold or chilled foods √dry √frozen foods √raw foods

goods
Take delivery of stock:

√Check order against √Conducted quality √Followed security procedures

documentation check
√Identify any discrepancies √Identified any damaged or spoilt items √Reported any waste

√Recorded √Completed accurate stock √If yes, disposed of safely and

temperatures documentation environmentally
Store stock in appropriate conditions:

√Stored in correct conditions √FIFO principle used √Completed tasks within commercial
timeframes
√Label items where required √Used correct manual handling √Completed tasks quickly to ensure food
techniques safety
Maintain stock and check storage areas:

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 9
SITXINV006 - Student Logbook

√Temperature checks √Pest inspection √Used by dates √Quality of stock √Excess stock

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 1
0
SITXINV006 - Student Logbook

Reflective journal

√√Cleaning √Equipment maintenance: ☐ Any waste to report √Disposed of safely √Reported to relevant
procedures/schedule personnel

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)
TYPE OF FOOD: - DRY STORES & FREEZERS

Highlights: - Dairy items were successfully received and stored within their use by date, preserving freshness.
Skills and techniques: - Organized and controlled the temperature appropriately for easy access.
Efficiency: - Dairy goods organized for easy access while preparing food.
Safety: - Maintained a clean storage area and adhered to manual handling rules.
Quality and Cleanliness: - Performed temperature checks, looked for spoilage and appropriately labelled goods.
Learning Outcomes: - Stressed the value of paying close attention when handling dairy products.
For the future improvements, strive to more effectively apply the first in first out (FIFO) rule and proactively handle storage space problems.

Supervisor Endorsement

Supervisor name: Position: Signed:

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 1
1