Identify procedures for keeping storage areas clean

Reference no: EM133089435

Questions:

Question 1: a) List Five possible actions you might take to follow-up on variations between deliveries received and delivery documentation.
b) When checking a delivery against stock ordered, list five internal documents you may compare the delivery documentation with?

Question 2: a) Identify four practices/procedures for keeping storage areas clean.
b) What are the four potential deficiencies of delivered perishable food items?

Question 3: a) Identify five reasons stock items are/need to be labelled
b) Give three reasons why stock must be rotated when in storage.

Question 4: a) List eight occasions when it is necessary to update information in the stock control system.
b) Describe five practices that may be involved in 'checking calculations' as part of the process of checking and verifying stock related documentation.

Question 5: a) Identify three possible practical methods of reducing excess stock levels
b) Write four (4) principles that can be considered while disposing of all excess or sposit stock and waste safely

Question 6: a) What four (4) factors need to be taken into account when determining quality of stock to move stock items?
b) Describe six (6) practices to be applied when inspecting stock and storage areas.

Question 7: a) What temperature requirement applies to:
- Cool rooms and refrigerators used to store food?
- Freezers used to store food?
b) List five (5) different storage areas and identify three 3 items which items for each area. Also identify which items should be promptly moved for storage first and Why

Question 8: a) Write briefly about safe manual handling techniques? Answer in 50-100 words.
b) What can be done to make sure that work equipment is safe? Answer in 50-100 words.

Reference no: EM133089435

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