Presentation Transcript

1. D1.HRS.CL1.16

   RECEIVE AND STORE KITCHEN SUPPLIES AND FOOD STOCK

2. Receive and store kitchen supplies and food stock Accept Deliveries Store supplies and food stock Maintain storage areas
3. Receive and store kitchen supplies and food stock Assessment for this Unit may include: Oral questions Written questions Work projects Workplace observation of practical skills Practical exercises Formal report from employer or supervisor
4. Accept Deliveries 1.1 Identify kitchen supplies and food stock to be delivered into the premises 1.2 Inspect and verify deliveries received 1.3 Record variations and deficiencies in deliveries received 1.4 Follow up variations and deficiencies in deliveries received 1.5 Complete documentation and record keeping procedures relating to deliveries received 1.6 Maintain the security of items delivered to protect against theft and deterioration
5. Accept Deliveries 1.1 Identify kitchen supplies and food stock to be delivered into the premises: Have these supplies been ordered? Verify against purchase request If the supplies have not been ordered? Do not accept
6. Accept Deliveries 1.2 Inspect and verifydeliveries received: Check for food safety High risk food chilled Damaged product should be rejected Check for Quantity Is this the quantity ordered? Check for quality ordered Is quality up to standard?
7. Accept Deliveries 1.3 Record variations and deficiencies in deliveries received: Number delivered differs from number received Do not pay for more than is received Do not receive more than for which is to be paid Price charged differs from price offered Do not pay more than what was agreed
8. Accept Deliveries 1.4 Follow-up variations and deficiencies in deliveries received: Quantity too few or too many Price too high Quality not good enough
9. Accept Deliveries 1.5 Complete documentation and record-keeping requirementsrelating to deliveries received: Correct amounts received Quality acceptable standard Food safety requirements acceptable and recorded
10. Accept Deliveries 1.6 Maintain the security of items delivered to protect against theft and deterioration
11. Accept Deliveries Summary: Supplies and food stock Identified Inspected and verified Variations and deficiencies recorded Variations and deficiencies followed up Documentation completed Security maintained
12. Store supplies and food stock 2.1 Identify and describe storage requirements and conditionsfor deliveries of food and non-food items received. 2.2 Store dry goods 2.3 Store refrigerated goods 2.4 Store frozen goods 2.5 Store non food items
13. Store supplies and food stock 2.1 Identify and describe storage requirements and conditionsfor deliveries of food and non-food items received: Perishable goods need to be placed into controlled environment Dry goods in dry store Chemicals in chemical store
14. Store supplies and food stock 2.2 Store dry goods: Must be well ventilated Must be clean environment Store off the floor Shelving must be sufficient to hold the weight Free of vermin
15. Store supplies and food stock 2.3 Store refrigerated goods: Temperature must be below 4°C Must be clean environment Separate cooked and non-cooked items Do not store on floor Do not overcrowd storage area Must have good air flow
16. Store supplies and food stock 2.4 Store frozen goods: Must be operating -18°C Must have sufficient air flow Must not be overstocked Shelving must be strong enough to carry weight Must not be stored any longer than 6 months Rotate stock
17. Store supplies and food stock 2.5 Store non-food items: Chemicals to be stored separately Room to be well ventilated Area must be easy to clean Must have sufficient light All items to be properly labeled
18. Store supplies and food stock Summary: Identify storage requirements for all stock: Store dry goods Store refrigerated goods Store frozen goods Store non food items
19. Maintain storage areas 3.1 Clean and tidy storage areas 3.2 Identify slow moving items and products approaching their ‘use by’ dates 3.3 Control stock levels in accordance with enterprise requirements
20. Maintain storage areas 3.1 Clean and tidy storage areas: Sweep daily or as required Keep well ventilated Cool environment 12 – 15° C best Remove damaged products Keep free from vermin
21. Maintain storage areas 3.2 Identify slow moving items and product approaching their designated ‘use by dates’: Rotate stock First In First Out (FIFO) Check ‘use by’ dates Mark canned goods when received Check paper products for pest infestation
22. Maintain storage areas 3.3 Control stock levels in accordance with enterprise requirements: Keep stock to acceptable levels Define stock usage rates Use old stock up on ‘Specials’ Use excess stock for staff meals Keep minimum quantities
23. Thank you