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Elements and Performance Criteria

1. Store supplies in appropriate conditions.
   • Conduct temperature checks on delivered goods ensuring they are within specified tolerances.
   • Record temperature results according to organisational procedures.
   • Identify deficiencies with delivered food items, and reject supply within scope of own responsibility, or report findings.
   • Choose and prepare correct environmental conditions for the storage of perishable supplies.
   • Date code perishable supplies to maximise their use.
   • Promptly store supplies in appropriate storage area to minimise wastage and avoid food contamination.
2. Maintain perishable supplies at optimum quality.
   • Regularly check and adjust environmental conditions of all storage areas and equipment to maintain perishable supplies at optimum quality.
   • Conduct temperature checks according to food safety procedures, and protect supplies from spoilage.
   • Protect supplies from damage of cross-contamination and pests.
   • Rotate perishable supplies for maximum use according to expiration dates.
3. Check perishable supplies and dispose of spoilt stock.
   • Regularly check perishable supplies for quality.
   • Inspect items for animal and pest damage and report incidents of infestation.
   • Identify deficiencies, and report findings or dispose of any non-usable supplies within scope of own responsibility.
   • Safely dispose of spoilt stock and waste to minimise negative environmental impacts.

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:

beverages

dairy products

frozen goods

fruit

meat

poultry

seafood

vegetables

identify spoilt stock and dispose of according to organisational procedures.

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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:

microbiological

chemical

physical

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:

chemicals

clothing

personal belongings

indicators of spoilage and contamination of perishable supplies:

degradation of flavour, aroma, colour and texture

enzymic browning

drying and hardening

crystalisation

infestation of animal and pest waste

mould

exposed packaged food through damaged packaging

odour

indicators of quality of perishable items:

currency of best by or use by dates

freshness

size

weight

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

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