Elements and Performance Criteria
- 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.
- 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.
- 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.