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What the storage temperature requirements

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Reference no: EM133022760

Locate at least two stock date codes and two rotation labels on seafood in your training kitchen's stores or workplace and take a photo. Interpret the information on each and explain it. Submit the photographs with your explanatory notes to your assessor. Ensure that your notes include:

-when the item was delivered
-when the item was packed/prepared
-when the item is due for disposal
-how many days the item has left before it reaches its expiry date
-what the stock rotation details are for the item.
-what the storage temperature requirements are for the item.

Reference no: EM133022760

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