Unit of competency details

SITHCCC003A - Receive and store kitchen supplies (Release 1)


Usage recommendation:
Is superseded by and equivalent to SITHCCC003B - Receive and store kitchen suppliesE within Version 2 Unit updated to ensure coverage of skills for sustainability. 31/Dec/2010
Supersedes and is equivalent to THHBKA03B - Receive and store kitchen supplies 04/May/2009

Release Status:
ReleaseRelease date
1 1 (this release) 05/May/2009


SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 089901 Purchasing, Warehousing And Distribution  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 089901 Purchasing, Warehousing And Distribution  25/Nov/2008 
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Modification History

Not applicable.

Unit Descriptor

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.

Application of the Unit

This unit applies to all hospitality and catering enterprises where kitchen supplies are received and stored, such as restaurants, hotels, clubs, cafeterias and other catering operations. Those undertaking this role would work under supervision and would usually be part of a team.

Licensing/Regulatory Information

Refer to Unit Descriptor


This unit must be assessed after the following prerequisite unit:

SITXOHS002A Follow workplace hygiene procedures.

Employability Skills Information

The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised  text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria

Elements and Performance Criteria 


Performance Criteria 


Take delivery of supplies.


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.


Identify and record information about the supplier, any temperature checks  undertaken, any variations and discrepancies  and report them to the appropriate person.


Inspect supplied items for damage, quality, use-by dates, breakages or discrepancies and record details according to enterprise policy and regulatory requirements .


Manage excess stock appropriately, according to enterprise policy.


Store supplies.


Record supply levels accurately and promptly according to enterprise procedures and regulatory requirements.


Label supplies according to enterprise procedures.


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.


Store supplies in appropriate storage  area, ensuring compliance with enterprise procedures, food safety program, and regulatory requirements for temperature, ventilation and sanitation.


Rotate and maintain supplies.


Rotate supplies according to enterprise policy.


Move and shift supplies according to safety and hygiene requirements.


Check the quality of supplies and complete reports as required.


Dispose of damaged or spoiled supplies according to enterprise and regulatory requirements.


Identify and report any problems promptly.


Maintain storage areas in optimum condition, ensuring that they are clean, at required temperature, free from vermin or infestation and free from defects.

Required Skills and Knowledge

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

ability to use a thermometer correctly to undertake temperature checks using a thermometer for a range of foods at different temperatures

logical and time-efficient work flow

safe work practices, particularly in relation to lifting and handling, and stacking and transporting goods

waste minimisation techniques and environmental considerations in relation to receipt and storage of kitchen supplies.

problem-solving skills to deal with minor problems such as shortages, variations and errors

literacy skills to read and check delivery documentation against order requirements and complete records relating to deliveries

numeracy skills to count and check quantities of stock.

The following knowledge must be assessed as part of this unit:

principles of stock control, including:


correct storage procedures for specific goods

food segregation

checking for slow moving items

common examples of stock control documentation and systems

enterprise requirements and procedures related to the Australia New Zealand Food Standards Code and food safety programs

suitable storage for the various types of food

basic supplies and commodities

hygiene procedures related to stock handling and storage.

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

understanding 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.

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:


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


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:




dry stores.

Unit Sector(s)


Competency field

Commercial Cookery and Catering