1.
List the details you need to check for the various goods listed on the invoice:
Item Category Details to be checked (quality, temperature etc.)
Dry Goods Correct quantity, Packaging intact, No Insect
Damage
Dairy Correct quantity, Packaging intact, Use-by-dates,
temperatures
Fruit & Vegetables Correct quantities, quality, no signs of vermin
damage, no signs of bruising etc.
Paper Products Correct Quantities, Packaging intact, no signs of
moisture or marks
Chemicals Correct Quantity, containers sealed, no leakage
Beverages Correct Quantity, Use-by-dates, no leakage, correct
temperatures for fresh products
Linen Correct Quantities, Correct Packaging, No marks,
Good quality (seams, no holes or imperfections)
2. List the correct storage areas and storage conditions for the supplied goods:
Item Details to be checked (quality, temperature etc.)
Category
Dry e.g. Dry store, 14-20C, low humidity
Goods
Dairy Dairy products will absorb the odour of other food items, so they must
be stored separately from strong odour foods,
For dairy products the ideal holding temperature is between 2 ° C and
4 ° C.
Fruit & Shelving must allow air ventilation for fruit and vegetable storage. Fruit
Vegetable and vegetables are to be processed at 6 ° C to 8 ° C. Many
s vegetables, including potatoes and pumpkin, may be stored in the dry
store for short periods of time
Paper The ideal holding storage temperature for paper products is 20-22°C,
Products away from sunlight, away from items which could cause contamination
or stains, secured to prevent vermin access
Chemical For reduce the risk of pollution, chemical storage facilities should be
s placed off other storage areas. Chemicals are usually contained in a
lockable cage. Chemicals are normally kept between 14 ° C and 20 ° C
Beverage The fresh juices are kept between 1 ° C and 4 ° C in the cool room or
s refrigerator. Soft drinks filtered etc. can be kept at between 14 ° C and
20 ° C. Alcohol may be kept at 14 ° C to 20 ° C, locked to ensure
safety.
Linen Linen should not be stored where direct sunlight can come in. With
linen the optimal storage temperature is 20 ° C and 22 ° C. Stock
individually and hygienically.
3. Which items listed on the invoice would need to be labelled for storage? Which details
would this include (Provide 1 example for details on a label)
Items to be labelled
Cream; portioned items packed as part of storage; possibly fresh juices and milk date stamps
Label Content
Cream(100 G Portion Control)
Best before 1 months of manufacture.(25/01/2020)
Riju Singh
4. Provide 5 examples for safe manual handling provisions to transport this delivery to
storage.
Examples for safe manual handling
1. Lift the back of the knees not
2. Keep things tight to your body
3. Use equipment such as trolleys or carts
4. Only bring certain quantities which will allow you to travel
5. safely. Ensure safe and clean walkways
5. You have identified that the delivery includes field tomatoes instead of the Roma
tomatoes that were ordered. Some of the Mangoes have black spots. What would you do
to handle these problems and what are the requirements to document these
discrepancies? (Consider multiple scenarios – for example no Roma tomatoes are
available; the supplier does not agree that the black spots on the mangoes have a
negative effect on quality because he knows you are not a chef; you are not sure
what replacement would be adequate etc. )
Actions and documentation
A. If the supplier promises to exchange both of these items before signing you
would record this on the docket. A credit note would initially be issued.
B. Before you sign a copy of the invoice, refer the matter to a supervisor.
C. Record the problems and refuse to accept those incorrect or incorrect items.
6. Provide 3 examples for stock control documentation you will use to record this delivery
and explain how these work. (If you have no access to an electronic system your
trainer will assess this on another occasion). How many items did you receive as part
of your delivery?
Examples
Report book HACCP report sheet containing temperature controls, time shipped,
quality controls, signatures etc.
The Register of Liquors
Number of items received
27 items
7. In which sequence would you store the received goods in this delivery – list the key
categories with examples from your invoice. This must also include the security
provisions for e.g. expensive items.
Sequence of storing received goods
Alcohol – is very costly, and must be immediately locked in storage to prevent (Hennessy
theft. XO)
Perishables – quality deteriorates rapidly, but not as fast as frozen products Dairy
Fresh Juices
Vegetables
Non-perishables – last longer than the perishables, so that the last can be put Paper
away Linen
Chemicals
etc.
8. You are storing all items in the designated storage areas. How should these be arranged
to maximise use of stock and to prevent any contamination issues?
Storage of all items
FIFO – new under or behind existing stock items. Perishables such as milk, cream,
and cheeses need to be stored away from foods that might contaminate, for
example, commonly raw foods, or where strong odours might affect strong herbs,
onions, garlic, etc.
9. After placing all items in storage you double check all storage areas and you notice the
following issues. What will be your actions for documentation, reporting and disposal
where relevant?
1. Some lettuces were not covered in the cool room and start looking tired
Action: : Notify the boss to bring into the drinks, the team breakfast, etc.
2. In 28 days, 8 boxes of whole peeled tomatoes will expire in the dry store
Action: Notify supervisor to enable incorporating in menu. Note for adjustment of
ordering and stock level
3. A small pack of chicken drumsticks has a vacuum seal broken and the materia
l smells
Action: : Notify boss, put in the garbage bag and dispose of the waste in general /
Remember waste and change stock levels
4. A nearly empty bottle of bleach in the chemical cabinet has a crack that triggers
drug spillage
Action: Notify the supervisor, fill in the remainder in another container and label it
clearly. Chemical container pick up, clean and sanitise shelving
10. List 5 measures which could be used to ensure that all storage areas you use to store
the delivery of your order are safe and secure to prevent stock losses.
Measures to secure storage areas
1. Access should be restricted–it should be permitted in only those workers
approved to be in storage areas. Space should be closed, except when
deliveries or incidents arise
2. Storage areas should be locked–All storage facilities should be capable of
being locked or secured outside operating hours
3. Extra safety for valuable items–Expensive or top-shelf items should have
additional locks in a secure storage area, e.g. a separate champagne cage
4. Use a continuous inventory system – This will help reduce pilferage
5. Use a stable system – Walls, windows, doors, boxes, cages, and ceilings
should be built in mind for maximum protection standards
6. Adequate lighting-Storage areas should always be well-lit
11. As part of daily and weekly checking processes of goods and storage areas, you are
required to check, wash and sanitise them. How would you ensure the following areas
are clean, sanitised, in good order and free from vermin?
Storage area Requirement to clean and maintain
Floors: Wash with detergent and water and add sanitary towels–let
dry. (Modern foam applicators serve as an after-cleaning
surface disinfectant
Walls: Clean with detergent and water, rinse and dry. A surface
disinfectant may be added and is recommended for cool
rooms and urgent food production areas
Shelving: Use a solvent for detergent and hot water, and scrub well.
Test for flaking paint to eliminate any potential rust
Pest Control Appropriate screen provisions and the removal of cracks,
holes and damp spots are important measures for keeping
vermin out of the premises.
UV lamps, fly strips and fly spray are ways of controlling
adult insects but the rules need to be addressed. Because
of the risk of food contaminating bodies, fly zappers and fly
strips are prohibited in many food preparation areas.
Aerosols shall not be used in areas where food is produced.
Flyscreens and curtains made of plastic help to keep adult
insects out.
12. Explain the following stock control systems in detail with an example for each:
Stock Control Description
System
Bin Card System A Bin card shows the obtained stock, the current level of
stock and the issued stock. This means that the current level
of stock can be monitored at any given time. To manage
stock levels effectively, a minimum and maximum stock level
is usually set and when the minimum stock level is reached
new stock will be ordered.
Imprest system The reorder point is the degree of stock where you should
arrange more. This can happen physically or naturally relying
upon the framework. This is the motivation behind why least
and greatest stock levels are significant.
Generally organizations keep standard stock degrees of every
thing. A standard stock level is the measure of a thing that is
kept close by to fulfill the prompt utilization needs of the
foundation. Likewise remembered for this level is a measure
of the thing which will cover the lead time, so that while sitting
tight for a conveyance you don't come up short on stock; and
furthermore to take into consideration unexpected conditions,
for example, a brief time of inaccessibility. Standard stock
levels are utilized for those things that are kept in the Central
Store.
Integrated point- Some stock control frameworks will utilize a scanner tag
of-sale system framework to naturally record conveyances and stock
developments. In the event that this framework is utilized in a
focal store, each time the kitchen orders a thing, for example
a jar of peas, the scanner tag is checked and the buying
official knows whether they have to arrange more. This
framework can even place arranges consequently when the
measure of stock close by falls underneath the base required
level.
Ledger system The stock amounts and qualities are consistently recorded
and refreshed during the acquiring, receipt, stockpiling, issue,
deals and compromise stages. This is done in what's known
as a Stores Ledger. A record is basically a record of each
stock development all through stores.
