This section describes the essential skills and knowledge and their level required for this unit

The following skills must be assessed as part of this unit

ability to use a thermometer correctly to undertake temperature checks using a thermometer for a range of foods at different temperatures

logical and timeefficient work flow

safe work practices particularly in relation to lifting and handling and stacking and transporting goods

waste minimisation techniques and environmental considerations in relation to receipt and storage of kitchen supplies

problemsolving skills to deal with minor problems such as shortages variations and errors

literacy skills to read and check delivery documentation against order requirements and complete records relating to deliveries

numeracy skills to count and check quantities of stock

The following knowledge must be assessed as part of this unit

principles of stock control including

rotation

correct storage procedures for specific goods

food segregation

checking for slow moving items

common examples of stock control documentation and systems

enterprise requirements and procedures related to the Australia New Zealand Food Standards Code and food safety programs

suitable storage for the various types of food

basic supplies and commodities

hygiene procedures related to stock handling and storage

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge the range statement and the Assessment Guidelines for this Training Package

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential

ability to receive handle and store kitchen supplies safely and efficiently

understanding of the OHS and hygiene issues related to receipt handling and storage of supplies

Context of and specific resources for assessment

Assessment must ensure

access to a range of perishable and nonperishable supplies

demonstration of skills within a fully equipped kitchen storage area as defined in the Assessment Guidelines

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit

direct observation of the candidate receiving and storing supplies for an operational commercial kitchen

written or oral questions to test knowledge of stock procedures for different food items

review of workplace reports and records related to stock control prepared by the candidate

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate

Holistic assessment with other units relevant to the industry sector workplace and job role is recommended

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors How these skills are applied varies between occupations and qualifications due to the different work functions and contextsEmployability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

Supplies:

may include:

Temperature checks may be taken for a range of foods at different temperatures, including:

Variations and discrepancies must include:

Regulatory requirements include:

Storage may include: