. docx. 0. pdf from ENGLISH ENGLISH CO at Alternative Learning Center. Hospitality Curriculum Framework - HSC Content - KITCHEN OPERATIONS AND COOKERY (Clean kitchen premises and equipment) for workplace own work practices issues and trends affecting hospitality industry and implications delivery of service online informatioAssessment Pack (UAP) Student and Trainer/Assessor Details Student ID Student name Trainer/Assessor name Course and Unit Details Course code SIT30821 Course name Certificate III in Commercial Cookery Unit code SITHKOP009 Unit name Clean kitchen premises and equipment Assessment Plan To demonstrate competence in this unit, the. SIT30816 CERTIFICAT. Students are required to attend a minimum 20 scheduled course contact hours per week. 30 Documents 1 Question & Answer. View full document. (c) You clean equipment that comes. Resource Requirements Pen, paper, calculator, customer service survey created in assessment 1-Assignment, Computer, MS Excel or similar software, Recipe selection relevant for this unit to cover all menu types specified in the assessment conditions for “Performance Evidence”. St Thomas College. 2 that printed menus convey an initial impression of the establishment so it is important that they appear. SIT30816. Skip Get help at a Study Skills Hub. Access to over 100 million course-specific study resources; 24/7 help from Expert Tutors on 140+ subjects; Full access to over 1 million Textbook Solutions; Get answer. HOSPIALITY SITXHRM001. This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchens or smaller food preparation areas. 1 | Page 15 of 16. 3 Assessment Plan. Pages 20. Sink 2 for rinsing. SITHKOP009 Clean kitchen premises and equipment : SITHKOP009 Clean kitchen premises and equipment Table of Contents Assessment Pack (UAP) – Cover Sheet. Student associations – get. Clean kitchen premises and equipment: $0. 15. COOKERY SITHKOP002. 6. practices on three occasions when preparing food. COOKERY. 4. SITHKOP009 Student Assessment Tasks. Q1 which areas or items of equipment are you. View 25DEC086-8C5D-4A90-BB24-E6C11479A896. SITHKOP009 Clean Kitchen Premises and Equipment Assessment Tool Assessment Resource Summary Assessment Type This is a summative assessment, which requires the assessment to be conducted in conditions that are safe and replicate the workplace Assessment Tasks Unit Assessment Task 1 Written Assessment Unit Assessment Task 2 Student Logbook. 2. Australian National Institute Of Business And Technology. SITHKOP009 Clean kitchen premises and equipment 13. SITHKOP009 Clean kitchen premises and equipment. These tasks have been designed to help you demonstrate the. 2. Log in Join. Pages 49. 3. Doc Preview. View full document. Performance Task SITHKOP009 Clean kitchen premises and equipment regularly forspills 6 STAINLESS STEEL OIL It is a mineral oil blend for polishing steel surface. It upholds presentation standards for the business, ensuring that the space is tidy and has a fresh scent. 11/4/2023. M08 Capstone Submission. organisation’s procedures. Pages 49. Learning Activity Booklet (Trainer) About this Unit of Competency SITHKOP009 - Clean kitchen premises and equipment (Release 1) This unit SITHKOP009 Clean kitchen premises and equipment describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. 15. BSBSUS. com Trainer/Assessor name Course and Unit Details Course code SIT30816 Course name Certificate III in Commercial Cookery Unit code SITHKOP009 Unit name Clean. Please allow approximately five working days to have your platform. Located key information in procedure manual relating to dilution of chemicals. 2. SITHKOP009 Appendix B: Restaurant Cleaning Schedule DAILY CLEANINGView SITHKOP009 Student Logbook. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts. UNIT CODE SITHKOP009 UNIT TITLE Clean kitchen premises and equipment APPLICATION This unit describes the performance outcomes, skills and knowledge required to. 3. MANAGEMENT HUMAN RESO. Your assessor will provide you with these documents before you begin your assessment tasks. document. SITHKOP009 - SAE9433. Doc Preview. Study Resources. SITHKOP009 - Student Assessment. docx. written report. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts. 2. Log in Join. Student associations – get. Assessment Plan. 5 ml bleach to 10 L of water. 1. 45316 Page 6 of 55 Welcome to your assessment on the following unit(s) of competency Assessment Resource Summary Unit Details SITHKOP009 - Clean kitchen premises and equipment Assessment Type This is a summative assessment, which requires each student to have adequate practice prior to undertaking this assessment. 4/18/2023. 2. Expert Help. 2. What’s the difference between cleaning and sanitising? (a) You use hotter water when you clean than when you sanitise. We offer training materials for your students to complete the requirements for SIT20421 – Certificate II in Cookery. These files address the problem of students not being able to complete their training because most workplace files are either “confidential” or “private” . Bring your work, get some help, and build your study confidence. Didasko Learning Resources offers SIT Training Packages to RTOs and TAFEs. Name 3 of these. SIT30821 SITHKOP009 Clean kitchen premises and equipment Student Assessment. Doc Preview. The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice. pdf Western Sydney University COOKERY SITXHRM001 - Spring 2023. This assessment task may be completed in a classroom, at home, learning management system (i. 6/5/2023. You must also demonstrate: correct disposal methods for waste and hazardous substances efficient use of energy, water and other resources following workplace procedures including those related to: o food disposal o sustainable practices o work health and safety and hygiene o cleaning/organisation standards of presentation o chemical handling. SITHKOP009 Clean kitchen premises and equipment : SITHKOP009 Clean kitchen premises and equipment. 3 Assessment Plan. Reduce negative environmental impacts through efficient use of energy, water and other resources. It is the passing of bacteria from. Students also studied. Brief and Agenda, Jiaxin Chen, 762670. Maintain and store cleaning equipment and chemicals. Study Resources. Read each question carefully. SITHKOP009 - Clean kitchen premises and equipment v1. SITXWHS005. Assessment Requirements for SITHKOP009 Clean kitchen premises and equipmentDate this document was generated: 9 September 2022 Approved Page 3 of 6. HOSPITALITY. Close suggestions Search Search. Scope: The scope of the activities defined in this procedure are applicable to stock take out and control at Purchasing Store,. png from COOKERY SITHKOP009 at Australian National Institute Of Business And Technology. Solutions Available. 19. SITHKOP009_Clean Kitchen. View SITHKOP009 Student Assessment Tasks 1. The methods of assessment used in this course include: Written questioning assessments and Structured Assessment – Assignment Style, to show the student’s knowledge. Australian National Institute Of Business And Technology. Pages 21. 40 Some Failure Rate Data Sources AIChE Guidelines for Process Equipment. Live Works – The simulated work. LinkedIn Learning – an online resource which offers innovative courses and tutorials to improve your personal and professional skills. Develop recipes for special diets. Moodle is an online Learning Management System (LMS) that helps educators create and deliver online courses and learning resources. QuickBooks Commerce — Best for wholesale business. docx from SIT 40516 at TAFE Queensland . 3. pdf from COM SITHKOP009 at Reach School. Changes to PE, KE and AC. Brief and Agenda, Jiaxin Chen, 762670. Use hygienic practices for food safety. Pages 11. Assessment Tasks. SITHKOP009 - Release 1 Unit; Assessment Requirements; Select release to compare with. SITHKOP009 - Clean kitchen premises and equipment v1. Log in Join. pdf from SIT30821 SITHKOP009 at Hilton College. 0 (Updated on 14 July 2022) This document is uncontrolled when printed (Printed on: 17 April 2023) Page 3 of 17 Resource Requirements This assessment is conducted in the College’s commercial kitchens. A very light even coat of stainless steel Oil on steel panels in and around lifts, windows and doorways will enable finger marks and smears to be wiped off easily with a soft cloth. Overview. Doc Preview. 25050 SITHKOP009 25050 Sithkop009 - Brighton College . 0 (1). Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. All support tool templates for yield testing, calculations and. Log in Join. 22. Moodle is an online Learning Management System (LMS) that helps educators create and deliver online courses and learning resources. 3. 5. In order to achieve this, we have. Cost menus for profitability. Log in Join. 00: $37. 3 Student and Trainer/Assessor Details. Precision RTO Resources’ development team will validate the SITHKOP009 RTO learning resources prior to delivery to ensure a quality training product. Get more out of your subscription* Access to over 100 million course-specific study resources; 24/7 help from Expert Tutors on 140+ subjects; Full access to over 1 million Textbook Solutions; Subscribe *You can change, pause or cancel anytime. Application. 5 Safely dispose of all kitchen waste, especially hazardous substances, to minimise negative. Expert Help. pdf. 03664B RTO No. 2 Hand wash any items not appropriate for dishwasher. School William Angliss Institute; Course Title HOSPITALITY 00000; Uploaded By dddidi. SIT30821 | SITHKOP009 Clean kitchen premises and equipment Student Assessment Guide | Version 1 Pass Global Pty Ltd t/a ALTEC College | Provider Code: 22034 | CRICOS Code: 02926D Page 3 of 49 TASK 1 KNOWLEDGE REVIEW LEARNER INSTRUCTION Answer all the questions. Sithkop 009 Knowledge - Clean kitchen assignment - Details of Assessment Term and Year T1 203 Time - Studocu. Document: SITHKOP009 - Student Assessment | Version: 1. Victoria, city, capital of British Columbia, Canada, located on the southern tip of Vancouver Island between the Juan de Fuca and Haro straits, approximately 60 miles. Use food preparation equipment SITHCCC023. 0 TOPIC 1 - CLEAN AND SANITISE KITCHEN EQUIPMENT Cleaning and sanitising procedures must be part of the standard operating procedures that make up your food safety program. Q Human Resources Management - In-class activity Congratulations! You were just promoted as the Human Resource Manager at . 1 (6) Mirza Khaled BAIG AHMI 1894; Sithkop 002kiranjot - question answer; Sitxinv 002 Assessment. Place/Location where assessment will be conducted RTO to complete Resource Requirements Pen, Paper, calculator, Safety. CAQA Resources uses a 256-bit SSL certificate to establish a secure encrypted connection between your computer and their servers. Sit30821 sithkop009 clean kitchen premises and. Andre_Weeks—Week 8 Lab Report. View Assignment - SITHKOP009 - Appendix C - Acumen. SITHKOP009 - Student Assessment. Study Resources. For this unit, the supporting resources comprise: Student Logbook (Assessment Task 2) SITHKOP009 Clean kitchen premises and equipment 2 Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. SITHKOP009 - Student Assessment. Open navigation menu. In order to manage the project and t achieve the objectives we need to; Open communication and team work is the key to handle the workplace. muskanlama78439. PART 1 1. This will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students. Physical. COOKERY SITXCCS007. HOSPIALITY SITXHRM001. Specialising in digital content and award-winning instructional design, we offer learning resources for a variety of training packages. 50: SITHCCC027: Prepare dishes using basic methods of cookery: $0. View Assessment - SITHKOP009. Wash and rinse Wash wooden items quickly e. edu. 30 Documents 1 Question & Answer. COOKERY SITHKOP009. rtf. School Bahauddin Zakaria University, Multan;SIT30821 | SITHKOP009 Clean kitchen premises and equipment Student Assessment Guide | Version 1 Pass Global Pty Ltd t/a ALTEC College | Provider Code: 22034 | CRICOS Code: 02926D Page 24 of 49 f) Cleaning establishment windows Q27: Describe the correct procedure for cleaning and sanitising shelves in storage areas. SITHKOP009 - Student Assessment. Column 1 (Key terms) Column 2 (description) Cleaning schedules a. 2. pdf from CAL 2 at Texas Tech University. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria. 4. pdf. Pages 49. This can be determined by continuously counting the stock in the storage area and amount of stock utilised on frequent basis. COOK SITHKOP009 Tests Questions & Answers. You must satisfactorily complete the following. They want to educate staf on waste minimisation and resource conservation strategies. SIT30821 SITHKOP009 Clean kitchen premises and equipment Student Assessment. Brighton College. Log in Join. • Where a ‘ NS – Not Satisfactory’. Appearance and presentation . . Computer with access to data and browser equipment. SITHKOP009 - Release 1. Study Resources. docx. COOKERY SITHKOP009. docx. 1. the nurse enters the clients room to administer the medication and. Cin7 — Best for enterprise resource planning. 30 Documents 1 Question & Answer. SITHKOP009 Appendix E: SDS for Hazardous Chemicals and Safety. 30 Documents 1 Question & Answer. HOSPIALITY. Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: RTO#6527 | CRICOS#03399C SITHKOP009 Clean Kitchen Premises and Equipment Assessment Tool Assessment Resource Summary Assessment Type This is a summative assessment, which requires the assessment to be conducted in conditions that are safe and replicate the workplace Assessment Tasks Unit Assessment Task 1 Written Assessment Unit. SITHKOP009 Appendix A: Commercial Stock Control Procedure and Relevant Documentation Purpose: The purpose of this procedure is to describe the activities involved in controlling the stock at Acumen Restaurant Kitchen. 50: Elective. Learn skills in food safety, working with. Access to over 100 million course-specific study resources; 24/7 help from Expert Tutors on 140+ subjects; Full access to over 1 million Textbook Solutions; Subscribe *You can change, pause or cancel anytime. Creat a new PHP file called "welcome. v1. 3. Please allow approximately five working days to have your platform. efficient use of energy, water and other resources following workplace procedures including those related to: o food disposal o sustainable practices o work health and safety and hygiene o cleaning/organisation standards of presentation o chemical handling. COOKERY SITHKOP009. Training & AssessmentResourcesSITXCCS008 - Develop and Manage Quality Customer Service Practices SITXCCS008 - Written Assessment Approved By: RTOADM Next Review. 00 Quesfiontext How can you avoid risks to food when cleaning walls in. 1. Doc Preview. SITHKOP009: Clean kitchen premises and equipment: SITXFSA005: Use hygienic practices for food safety: SITXWHS005: Participate in safe work practices: WP097: Pre-apprenticeship work placement coordination 2 (commenced). SIT30821 | SITHKOP009 Clean kitchen premises and equipment Student Assessment Guide | Version 1 Pass Global Pty Ltd t/a ALTEC College | Provider Code: 22034 | CRICOS Code: 02926D Page 43 of 49 TASK 4: WORK STUDY Q1: Locate the safety data sheet for one of the cleaning products or agents you would use for the cleaning tasks in Task 3,. SITHKOP009 - Practical Assessment (2). It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts. and what resources are needed. Q1 Which areas or items of equipment are you responsible for cleaning Q2 What. edited. Contemporary variations . COOKERY SITHKOP009. 1. docx from MGMT HUMAN RESO at University of New South Wales. (organised by the trainer). Pages 49 This preview shows page 14 - 19 out of 49 pages. SIT30816 CERTIFICAT. 33. Upload to Study. . 3. Log in Join. Task 2: Practical Observation Preparation of Workplan This task needs to be performed in a commercial training kitchen environment. SITHKOP009 Clean kitchen premises and equipment. Session Plan-SITHKOP009 Clean kitchen premises and equipment; Session Plan-SITHKOP009 Clean kitchen premises and equipment. 50: SITHCCC043: Work effectively as a cook: $0. Access to over 100 million course-specific study resources; 24/7 help from Expert Tutors on 140+ subjects; Full access to over 1 million Textbook Solutions; Subscribe *You can change, pause or cancel anytime. You’ll also be able to print or upload these training resources to your Learning Management System (LMS) for hassle-free and stress-free. docx. docx. 11/4/2023. COOKERY SITHKOP009. 62 Which resources are required to accomplish the activity within the. SITHKOP009: Clean kitchen premises and equipment: SITXFSA005: Use hygienic practices for food safety: SITXFSA006: Participate in safe food handling practices:Study Resources. Plan and design menus and the sequence of menu items, according to cuisine requirements and conventions. 1. docx Australian National Institute Of Business And Technology. PDF document-1. Identified Q&As 32. It upholds presentation standards for the business, ensuring that the space is tidy and has a fresh scent. 2 Date: November 2022 TADM BSBSUS201 Participate in environmentally sustainable work practices ASSESSMENT 2 WORKPLACE ENVIRONMENTAL EVALUATION WORKPLACE NAME WORKPLACE LOCATION DATE POSITION Resource's efficiency issues Environmental Issues Resources used in. • Assessment tasks. Your task: Answer the following questions. Identified Q&As 32. Start the journey to an exciting career in commercial cookery. This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchens or smaller food preparation areas. View SITHKOP009 Assessment Task 1 V10. Student may handwrite/use computers to answer the questions. View SITHKOP009_Knowledge_Review_V4-0. The industry choice for quality training resources. 00. SITHKOP009 Cle X Assessment D_Prc X WhatsApp X 9201FDAC-899D- X ODE 92FEB 109-062E-4 X + X C Added security |. Final results record Student name : Assessor name : Date : Unit name : SITHKOP009 Clean kitchen premises and equipment Qualification name : Final assessment results Task Type Result Satisfactory Unsatisfactory Did not submit Assessment Task 1 Knowledge Questions S U DNS Assessment Task 2 Student Logbook S U DNS Overall unit results C NYC. Solutions available. 50: SITHCCC036: Prepare meat. Identified Q&As 22. fThis assessment consists of 2 parts, Part A and Part B. 2. The traditional economics consists of economic theory of classical. Australian Study Link Institute will provide access to computers with required resources including access to internet during. SIT30821. The SDS is a key information resource for workers and persons conducting a business or undertaking in managing the risks of a hazardous. 1. Health Information system Principles for Service Delivery and Hospital Admission. The product instructions state that you add 12. Key points for selecting resources, format, print, style and correct descriptions include: (Please tick the correct answers indicating True or False) True False 1 printed format of your menu will determine the pricing of all dishes. SITHKOP001 Clean kitchen premises and equipment describes the performance outcomes, skills andknowledge required to clean food preparation areas, storage areas, and equipment in commercialkitchens to ensure the safety of food. Wear personal protective equipment made from material which cannot be permeated or degraded by this substance Physical or health hazards Higher exposures may cause a build-up of fluid in the lungs (pulmonary enema), a medical. On completion, submit your assessment to your assessor. 11/4/2023. Clean and sanitise kitchen equipment. Our Resource Development process; Our End User Licence Agreement; Quality Assurance ; Flexible Training And Assessment Resources; Testimonials;. edited. 0 (Updated on 18/07/2022) This document is uncontrolled when printed (Printed on: 8 November 2022) Page 4 of 11 Assessment 1 – Written Assessment 1. Contact our customer service team now on 1300 554 100 or [email protected] the journey to an exciting career in commercial cookery. This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchensView SITHKOP009_Knowledge(1). Cleaning is quite important in order to prevent the contamination all the tools or equipment in good and hygienic condition. Our learner and assessment resources contain everything you need to begin training and assessing your learners. Doc Preview. Access to over 100 million course-specific study resources; 24/7 help from Expert Tutors on 140+ subjects; Full access to over 1 million Textbook Solutions; Get answer *You can change, pause or cancel anytime. - Astral Institute Learners’ resources for the unit SITHKOP001 – Clean kitchen premises and equipment. 00: $197. Improperly cleaned and sanitised surfaces allow harmful microorganisms to be transferred from one food to other foods. Solutions Available. 3. Identified Q&As 14. 1 Sort serviceware and utensils and load dishwasher with appropriate items. Student Declaration. International Institute of Training Pty Ltd International Institute of Training Pty Ltd t/a International Institute of Training Campus Location: 13 Tarkin Court, Bell Park, Victoria 3215, Australia Phone no: 1300 651 348 | Email: [email protected] | Website: RTO Code: 21628 || CRICOS Number: 04028M ||ACN 113 898 721 || ABN 82 113 898 721 Document Name:. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts. Match the items in column 1 with their correct descriptions in column 2 and provide at least one example of each in the answer box. Australian National Institute Of Business And Technology. CSE 124. AI Homework Help. SIT30821 | SITHKOP009 Clean kitchen premises and equipment Student Assessment Guide | Version 1 Pass Global Pty Ltd t/a ALTEC College | Provider Code: 22034 | CRICOS Code: 02926D Page 8 of 49 TASK 2 ASSESSMENT A – SHORT ANSWER LEARNER INSTRUCTIONS This assessment assesses the knowledge evidence requirements of the unit of competency. Improving environmental practices The message of many of the environmental campaigns is known as the three R’s: Reduce – Use less chemicals, resources and goods. notes. Entrance requirements; Study requirements; Job opportunities; Entrance requirements School Leaver. View RC_SITHKOP009 Assessment 2 -Observations. docx from COOKERY SITHKOP009 at Academies Australasia College. It requires the ability to organise required food supplies for food production and supervise food production processes. 00: $87. Clean one section at a time without missing. Australian National Institute Of Business And Technology. document. Fill the pan with hot water and put in a small amount of detergent. List 3 examples for each of the following categories to conserve water, energy and reduce waste. Upon successfully completing this course you will be qualified to work as a cook or chef in a range of kitchens. T uition fees are free, but resource fees may be payable for some courses. SITHKOP001 CLEAN KITCHEN PREMISES AND EQUIPMENT – Short answer ASSESSMENT A – SHORT ANSWER INSTRUCTIONS You are required to answer all questions. 3. Holmesglen Institute of TAFE . Gurlal Singh - Performance Tasks_ SITHKOP009 Clean kitchen premises and equipment . pdf. Log in Join. Human Resources MGMT HUMAN RESO - Fall 2019 Register Now HAI LONG NGUYEN - BSBSUS401- Implement and monitor enviromentally sustainable work practices. . 25050. ASSESSMENT 1 – COVER SHEET This cover sheet is to be completed by the assessor and used as a record of outcome of this assessment task. SITHKOP009 CLEAN KITCHEN PREMISES AND EQUIPMENT – Short answer Q23: How would you dispose of the following types of kitchen waste? a) General waste b) Cooking oils, fats, ghee and grease c) Cardboard box that contained apples d) Out-of-date ingredients or food items e) Empty containers from cleaning chemicals and agents f) Contaminated food Q24: The chemicals used in a dishwasher come in. Gain the practical skills and knowledge to be able to plan, organise, prepare and cook food in a range of commercial workspaces including restaurants, hotels, clubs, pubs, cafes, events and functions, residential facilities and lunch bars. document. All pages, content, credit card, and transaction information is protected by the same level of security used by banks. Get training and assessment resources to enable your RTO and TAFE to deliver top industry SIT30622 TAFE and RTO resources and training experiences. 0. It requires the ability to identify customer preferences, select recipes to meet customer and business needs, cost recipes and evaluate their success. Identified Q&As 77. DET is not responsible for the condition or content of these sites or resources as they are not under its control. 1. mat15review3-SOLUTIONS (1). Access to over 100 million course-specific study resources; 24/7 help from Expert Tutors on 140+ subjects; Full access to over 1 million Textbook Solutions; Get answer *You can change, pause or cancel anytime. Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. This unit is. SITHKOP009 Hilton Academy: Level 6, 250 Collins Street, Melbourne, VIC. docx. • SITHCCC023 Use food preparation equipment • SITHKOP009 Clean kitchen premises and equipment Assessment Task 1:. View RC_SITHKOP009 Assessment 1 -Assignment. Explain how each sink is used. Study Resources. Store cleaned equipment in designated place. Identified. SITHKOP009- Assessment Booklet -Student copy Version 1. SITXCCS010 - Provide visitor information $ 550. SITHCCC028 - Written Assessment 5 completed . Moodle), or independent learning environment. Sit30821 sithkop009 clean kitchen premises and. Your assessor will provide you with these documents before you begin your assessment tasks. Unit: SITHKOP009 Clean kitchen premises and equipment Knowledge Test 1 Q1. docx. SITHKOP009 Appendix A: Commercial Stock Control Procedure and Relevant Documentation Purpose: The purpose of this.