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

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.

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.

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.

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.

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.

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.

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?

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.

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.

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

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.

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

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.

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.

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?

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

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.

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

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.

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.

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.

Thank you Thank you