Reference no: EM133036393
The following task is to be demonstrated and assessed in an industry workplace or a simulated industry environment, such as a training kitchen or food and beverage outlet serving customers, and will require access to and the use of:
-Commercial refrigeration facilities:
-Freezer
-Fridge
-Computers, printers and stock control software systems
-Electronic equipment used for stock control
-Containers for hot and cold storage
-Designated:
-Delivery area
-Storage areas for dry goods and perishables
-Recording systems
-Proformas used by the workplace
-Diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations for the groups selected from the list in the Performance Evidence
-Organisation specifications:
-Current commercial stock control procedures and documentation for the ordering, monitoring and maintenance of stock
-Temperature recording charts
-Thermometers.
For this task you are to complete the following activities, following safe work practices and food hygiene procedures, to demonstrate your ability to maintain the quality of perishable items.
For this task you are to:
1. Maintain the quality of at least six (6) of the items listed below for food and beverage, commercial cookery or catering operations:
a. Beverages.
b. Dairy products
c. Frozen goods.
d. Fruit.
e. Meat.
f. Poultry.
g. Seafood.
h. Vegetables.
Store the supplies in the appropriate conditions through completion of the following actions:
2. Conduct temperature checks on delivered goods ensuring they are within specified tolerances, recording these temperature results according to organisational procedures. This must include, as a minimum, temperature check on:
a. Cold or chilled foods.
b. Frozen foods.
c. Raw foods.
d. Reheated foods or ingredients.
3. Identify if there are any deficiencies with the delivered food items, and reject the supply within scope of own responsibility, or report your findings.
4. Choose the correct environmental conditions for the storage of perishable supplies, and prepare these.
5. Date code the perishable supplies to maximise their use.
6. Promptly store the received supplies in appropriate storage area to minimise wastage and avoid food contamination.
Perform the following actions to maintain the perishable supplies at their optimum quality:
7. Regularly check and adjust the environmental conditions of all storage areas and equipment to maintain perishable supplies at optimum quality, including conducting, and recording, regular temperature checks according to food safety procedures, and protect supplies from spoilage.
8. Protect the supplies from damage of cross-contamination and pests.
9. Rotate the perishable supplies, according to their expiration, for maximum use.
Check the perishable supplies and dispose of any spoilt stock through the following steps:
10. Regularly check the perishable supplies for quality, inspecting to identify, record and report the findings of:
a. Animal and pest damage.
b. Deficiencies and non-usable supplies.
11. Safely dispose of non-usable supplies, spoilt stock and waste, ensuring to do so within the scope of your own responsibility, and in a manner to minimise negative environmental impacts.