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Elements and Performance Criteria

  1. Store supplies in appropriate conditions.
  2. Maintain perishable supplies at optimum quality.
  3. Check perishable supplies and dispose of spoilt stock.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

conduct temperature and quality checks on each of the following delivered goods to establish whether they are within allowable tolerances:

cold or chilled foods

frozen foods

raw foods

reheated foods or ingredients

maintain quality of at least six of the following range of perishable supplies for food and beverage, commercial cookery or catering operations:


dairy products

frozen goods






identify spoilt stock and dispose of according to organisational procedures.

Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

contents of stock date codes and rotation labels

meaning of:

wastage to a commercial catering organisation and reasons to avoid it

contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code

reasons for protecting food from contamination

different types of contamination:




methods of rejecting contaminated food

potential deficiencies of delivered perishable food items:

contaminated food

food that is intended to be:

frozen but has thawed

chilled but has reached a dangerous temperature zone

packaged food that is exposed through damaged packaging

correct environmental storage conditions for each of the main food types specified in the Performance Evidence:

correct application of humidity and temperature controls

correct ventilation

protecting perishables from exposure to:

heating or air conditioning

accidental damage through people traffic

environmental heat and light

sanitary cleanliness

storing perishables:

in dry stores

in cool rooms

in freezers

in refrigerators

sanitised and hygienic conditions

at room temperature

food safety procedures and standards for storage of perishable supplies:

appropriate containers

labelling and coding

first in first out methods

storage environments

temperature, humidity, light and ventilation specifications for storage

cleaning and sanitising processes for food storage areas

quarantining the storage of items that are likely to be the source of contamination of food:



personal belongings

indicators of spoilage and contamination of perishable supplies:

degradation of flavour, aroma, colour and texture

enzymic browning

drying and hardening


infestation of animal and pest waste


exposed packaged food through damaged packaging


indicators of quality of perishable items:

currency of best by or use by dates




correct and environmentally sound disposal methods for kitchen waste and hazardous substances.