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Record details of incoming stock according to organisational procedures.
01 / 10 / 2021
Certificate IV In Commercial Cookery
This paper circulates around the core theme of Record details of incoming stock according to organisational procedures. together with its essential aspects. It has been reviewed and purchased by the majority of students thus, this paper is rated 4.8 out of 5 points by the students. In addition to this, the price of this paper commences from £ 99. To get this paper written from the scratch, order this assignment now. 100% confidential, 100% plagiarism-free.
Elements and Performance Criteria
Elements describe the essential outcomes.
Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Take delivery of stock.
1.1.Check incoming stock against orders and delivery documentation.
1.2.Identify, record and report discrepancies.
1.3.Inspect items for damage, quality and use-by dates and record findings according to organisational procedures.
1.4.Record details of incoming stock according to organisational procedures.
2. Store stock.
2.1.Promptly transport stock to, and store in, appropriate storage area.
2.2.Use safe manual handling techniques to avoid injury when moving and storing stock.
2.3.Label stock according to organisational procedures.
2.4.Report on excess stock according to organisational procedures.
3. Rotate and maintain stock.
3.1.Rotate stock for maximum use and minimum wastage.
3.2.Regularly check the quality of stock and report findings.
3.3.Safely dispose of all excess or spoilt stock and waste, especially hazardous substances, to minimise negative environmental impacts.
3.4.Maintain cleanliness of stock handling and storage areas, and identify and report problems.
3.5.Use stock control systems and equipment according to organisational speed and accuracy requirements.