1. RECEIVE AND STORE KITCHEN SUPPLIES AND FOOD STOCK
D1.HRS.CL1.16
Trainer to welcome students to class.

2. Receive and store kitchen supplies and food stock
Accept Deliveries
Store supplies and food stock
Maintain storage areas
Trainer advises students this Unit comprises three Elements, as listed on the slide explaining:
Each Element comprises a number of Performance Criteria which will be identified throughout the class and explained in detail
Students can obtain more detail from their Trainee Manual
The course presents advice and information but where their workplace requirements differ to what is presented, the workplace practices and standards must be observed.

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
Trainer advises students that assessment for this Unit may take several forms all of which are aimed at verifying they have achieved competency for the Unit as required.
Trainer indicates to students the methods of assessment that will be applied to them for this Unit.

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
Trainer identifies for students the Performance Criteria for this Element, as listed on the slide.

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
Trainer to discuss:
All product that is delivered must be proven to have been ordered
Otherwise possible payment may be required for something not ordered.

6. Accept Deliveries 1.2 Inspect and verify deliveries 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?
Trainer to discuss:
If stock delivered fails any of these criteria it should be rejected
Trainer to discuss each criteria, asking students for examples from their experience.

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
Trainer to discuss:
All variations must be challenged
Students to think of past examples from their personal or professional experience when making a purchase, and either:
The quantity received was wrong
The price varied from what was offered or advertised.

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
Trainer to discuss with students the concept of accepting “near enough” as the standard for the receiving of goods.
What sort of reputation will your establishment earn with suppliers?
What will be the long term consequences?

9. Accept Deliveries
1.5 Complete documentation and record-keeping requirements relating to deliveries received:
Correct amounts received
Quality acceptable standard
Food safety requirements acceptable and recorded
Complete all documentation and SIGN – responsibility then sits with the person signing
Accountability has been accepted, and consequences of poor practices are explained
Importance of such records as part of a food safety program.

10. Accept Deliveries
1.6 Maintain the security of items delivered to protect against theft and deterioration
Trainer to case study with students examples where poor security standards have resulted in loss/theft.

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
Trainer reviews all the performance criteria with students
Check work project requirements

12. Store supplies and food stock
2.1 Identify and describe storage requirements and conditions for 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
Trainer to question students on their thoughts/knowledge of correct storage conditions for each of these categories, and reasons for same.

13. Store supplies and food stock
2.1 Identify and describe storage requirements and conditions for 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
Trainer to question students on reasons for separation of goods from across these three categories

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
Trainer to question students on the consequences of incorrect storage of dry goods.

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
Trainer to discuss with students; relate to the storage of refrigerated items in the fridge at home
Identify good practice and bad practice
Discuss the consequences of incorrect handling of refrigerated goods in the commercial setting – large restaurant, hotel or catering business.

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
Frozen foods are often incorrectly considered low risk
What particular dangers exist with storage of frozen foods?

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
Trainer to discuss dangers of incorrect chemical storage, and consequences of cross contamination with foods

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
Split the class into 4 groups
Each group to workshop one category for 5 minutes, then present to the class on their category.

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
Trainer to discuss performance criteria 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
Trainer to discuss the set up of a cleaning schedule for storage areas
Class exercise – draw up a schedule, and agree on the tasks, and on the timing or scheduling, with reasons.

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
Class exercise to identify tools, or systems, to set up and maintain best practice in these aspects of food storage and use.

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
Students to brainstorm best methods to implement and maintain a stock level system.

23. Thank you
Thank you