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D1.HRS.CL1.16 Slide 1. Receive and store kitchen supplies and food stock  Accept Deliveries  Store supplies and food stock  Maintain storage areas.

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Presentation on theme: "D1.HRS.CL1.16 Slide 1. Receive and store kitchen supplies and food stock  Accept Deliveries  Store supplies and food stock  Maintain storage areas."— Presentation transcript:

1 D1.HRS.CL1.16 Slide 1

2 Receive and store kitchen supplies and food stock  Accept Deliveries  Store supplies and food stock  Maintain storage areas Slide 2

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 Slide 3

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 Slide 4

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 Slide 5

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? Slide 6

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 Slide 7

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 Slide 8

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 Slide 9

10 Accept Deliveries 1.6 Maintain the security of items delivered to protect against theft and deterioration Slide 10

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 Slide 11

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 Slide 12

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 Slide 13

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 Slide 14

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 Slide 15

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 Slide 16

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 Slide 17

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 Slide 18

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 Slide 19

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 Slide 20

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 Slide 21

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 Slide 22

23 Thank you 23


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