RECEIVE AND STORE STOCK ASSIGNMENT

Assessment 1 - You are employed with Hotel Futura in Newcastle. As it is your supervisor's day off you ai required to receive and store all items listed in the invoice below (attached).

You are required to answer all questions below relating to the receiving and storage process delivery.

1. List the details you need to check for the various goods listed on the invoice:

2. List the correct storage areas and storage conditions for the supplied goods:

3. Which items listed on the invoice would need to be labelled for storage? Which details WO this include (Provide 1 example for details on a label)

4. Provide 5 examples for safe manual handling provisions to transport this delivery to storage.

5. You have identified that the delivery includes field tomatoes instead of the Roma tomatoes were ordered. Some of the Mangoes have black spots. What would you do to handle these problems and what are the requirements to document these discrepancies? (Consider mull scenarios - for example no Roma tomatoes are available; the supplier does not agree the black spots on the mangoes have a negative effect on quality because he knows yo not a chef; you are not sure what replacement would be adequate etc. )

6. In which sequence would you store the received goods in this delivery - list the key ca with examples from your invoice. This must also include the security provisions for e.g. expensive items.

7. You are storing all items in the designated storage areas. How should these be arranged maximise use of stock and to prevent any contamination issues?

8. After placing all items in storage you double check all storage areas and you notice following issues. What will be your actions for documentation, reporting and disposal where relevant?

• Some lettuces in the coolroom were not covered and start to look tired
• 8 cans of whole peeled tomatoes in the dry store will expire in 28 days
• The vacuum seal of a small pack of chicken drumsticks is broken and the content smells
• A near empty container with bleach in the chemical cupboard has a crack which causes seepage of product

10. List 5 measures which could be used to ensure that all storage areas you use to stor delivery of your order are safe and secure to prevent stock losses.

11. As part of daily and weekly checking processes of goods and storage areas, you are requi check, wash and sanitise them. How would you ensure the following areas are clean, san in good order and free from vermin?

12. Explain the following stock control systems in detail with an example for each:

Assessment 2 - Your task:

Assessment Instances - Overview

Indicate what will be observed during the assessment instances 1-6

Your Tasks

You will need to perform the tasks below or as instructed by your trainer.

You will be required to receive, store and maintain 6 different stock deliveries. The fol tasks provide a guideline for details which must be completed, reflect in the observatic criteria below.

Preparation

1. Prepare the storage areas relevant for each delivery expected

2. Prepare the storage areas to accommodate the expected deliveries according to Food Safety, Hygiene and WHS Requirements.

3. Check the ambient storage conditions for each storage area as relevant.

4. Prepare any recording tools and equipment required to receive and check incoming stock.

5. Prepare any equipment which may be required to move stock into storage.

Receiving Process

6. Demonstrate to your trainer how you will process the delivery to ensure all items meet specifications including quality and quantities ordered and received.

7. Meet all recording requirements.

8. Identify any Discrepancies and explain to your trainer the processes that should be followed for these.

Discrepancies could be build-in to assess problem solving ability of student e.g. contaminated item, leaking chemical etc. and may be supported through active questioning.

Storage:

9. Identify the storage requirements for each item

10. Label the items as required

11. Move the items into storage to ensure quality is maintained at all times.

12. Ensure the security of stock items in transit and in storage areas is maintained at all times.

13. Store and arrange all items according to FIFO principles.

14. Ensure older stock has use-be or best before dates which are shorter than new stock received and report any deficiencies.

Monitoring:

15. Record the storage temperatures of all storage areas.

16. Demonstrate how you will monitor existing stock in storage

17. Explain to your trainer how any stock close to expiry can be used to prevent wastage

Disposal:

18. Identify and dispose of any stock to organisational procedures or as instructed by your trainer.

19. Identify any hazardous substances which require disposal and explain the procedure for safe disposal of these.

For the purpose of this assessment, this provision may need to be simulated by trainer.

Attachment:- Assignment File.rar