Presentation on theme: "RECEIVE AND STORE KITCHEN SUPPLIES AND FOOD STOCK"— Presentation transcript:
1RECEIVE AND STORE KITCHEN SUPPLIES AND FOOD STOCK D1.HRS.CL1.16Trainer to welcome students to class.
2Receive and store kitchen supplies and food stock Accept DeliveriesStore supplies and food stockMaintain storage areasTrainer 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 detailStudents can obtain more detail from their Trainee ManualThe course presents advice and information but where their workplace requirements differ to what is presented, the workplace practices and standards must be observed.
3Receive and store kitchen supplies and food stock Assessment for this Unit may include:Oral questionsWritten questionsWork projectsWorkplace observation of practical skillsPractical exercisesFormal report from employer or supervisorTrainer 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.
4Accept Deliveries1.1 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 deteriorationTrainer identifies for students the Performance Criteria for this Element, as listed on the slide.
5Accept Deliveries1.1 Identify kitchen supplies and food stock to be delivered into the premises:Have these supplies been ordered?Verify against purchase requestIf the supplies have not been ordered?Do not acceptTrainer to discuss:All product that is delivered must be proven to have been orderedOtherwise possible payment may be required for something not ordered.
6Accept Deliveries 1.2 Inspect and verify deliveries received: Check for food safetyHigh risk food chilledDamaged product should be rejectedCheck for QuantityIs this the quantity ordered?Check for quality orderedIs quality up to standard?Trainer to discuss:If stock delivered fails any of these criteria it should be rejectedTrainer to discuss each criteria, asking students for examples from their experience.
7Accept Deliveries1.3 Record variations and deficiencies in deliveries received:Number delivered differs from number receivedDo not pay for more than is receivedDo not receive more than for which is to be paidPrice charged differs from price offeredDo not pay more than what was agreedTrainer to discuss:All variations must be challengedStudents to think of past examples from their personal or professional experience when making a purchase, and either:The quantity received was wrongThe price varied from what was offered or advertised.
8Accept Deliveries1.4 Follow-up variations and deficiencies in deliveries received:Quantity too few or too manyPrice too highQuality not good enoughTrainer 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?
9Accept Deliveries1.5 Complete documentation and record-keeping requirements relating to deliveries received:Correct amounts receivedQuality acceptable standardFood safety requirements acceptable and recordedComplete all documentation and SIGN – responsibility then sits with the person signingAccountability has been accepted, and consequences of poor practices are explainedImportance of such records as part of a food safety program.
10Accept Deliveries1.6 Maintain the security of items delivered to protect against theft and deteriorationTrainer to case study with students examples where poor security standards have resulted in loss/theft.
11Accept Deliveries Summary: Supplies and food stock Identified Inspected and verifiedVariations and deficiencies recordedVariations and deficiencies followed upDocumentation completedSecurity maintainedTrainer reviews all the performance criteria with studentsCheck work project requirements
12Store 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 itemsTrainer to question students on their thoughts/knowledge of correct storage conditions for each of these categories, and reasons for same.
13Store 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 environmentDry goods in dry storeChemicals in chemical storeTrainer to question students on reasons for separation of goods from across these three categories
14Store supplies and food stock 2.2 Store dry goods:Must be well ventilatedMust be clean environmentStore off the floorShelving must be sufficient to hold the weightFree of verminTrainer to question students on the consequences of incorrect storage of dry goods.
15Store supplies and food stock 2.3 Store refrigerated goods:Temperature must be below 4°CMust be clean environmentSeparate cooked and non-cooked itemsDo not store on floorDo not overcrowd storage areaMust have good air flowTrainer to discuss with students; relate to the storage of refrigerated items in the fridge at homeIdentify good practice and bad practiceDiscuss the consequences of incorrect handling of refrigerated goods in the commercial setting – large restaurant, hotel or catering business.
16Store supplies and food stock 2.4 Store frozen goods:Must be operating -18°CMust have sufficient air flowMust not be overstockedShelving must be strong enough to carry weightMust not be stored any longer than 6 monthsRotate stockFrozen foods are often incorrectly considered low riskWhat particular dangers exist with storage of frozen foods?
17Store supplies and food stock 2.5 Store non-food items:Chemicals to be stored separatelyRoom to be well ventilatedArea must be easy to cleanMust have sufficient lightAll items to be properly labeledTrainer to discuss dangers of incorrect chemical storage, and consequences of cross contamination with foods
18Store supplies and food stock Summary:Identify storage requirements for all stock:Store dry goodsStore refrigerated goodsStore frozen goodsStore non food itemsSplit the class into 4 groupsEach group to workshop one category for 5 minutes, then present to the class on their category.
19Maintain 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 requirementsTrainer to discuss performance criteria requirements
20Maintain storage areas 3.1 Clean and tidy storage areas:Sweep daily or as requiredKeep well ventilatedCool environment 12 – 15° C bestRemove damaged productsKeep free from verminTrainer to discuss the set up of a cleaning schedule for storage areasClass exercise – draw up a schedule, and agree on the tasks, and on the timing or scheduling, with reasons.
21Maintain storage areas 3.2 Identify slow moving items and product approaching their designated ‘use by dates’:Rotate stockFirst In First Out (FIFO)Check ‘use by’ datesMark canned goods when receivedCheck paper products for pest infestationClass exercise to identify tools, or systems, to set up and maintain best practice in these aspects of food storage and use.
22Maintain storage areas 3.3 Control stock levels in accordance with enterprise requirements:Keep stock to acceptable levelsDefine stock usage ratesUse old stock up on ‘Specials’Use excess stock for staff mealsKeep minimum quantitiesStudents to brainstorm best methods to implement and maintain a stock level system.