exposed packaged food through damaged packaging

Elements and Performance Criteria

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Store supplies in appropriate conditions.

1.1 Conduct temperature checks  on delivered goods ensuring they are within specified tolerances.

1.2 Record temperature results according to organisational procedures.

1.3 Identify any deficiencies , with delivered food items, reject supply  within scope of responsibility or report findings.

1.4 Choose and prepare correct environmental conditions  for the storage of perishable supplies .

1.5 Date code all perishable supplies to maximise use.

1.6 Promptly store supplies in appropriate storage area to minimise wastage and avoid food contamination.

2. Maintain perishable supplies at optimum quality.

2.1 Regularly check and adjust the environmental conditions of all storage areas and equipment to maintain perishable supplies at optimum quality.

2.2 Conduct temperature checks according to food safety procedures and protect supplies from spoilage.

2.3 Protect supplies from damage of cross-contamination and pests.

2.4 Rotate perishable supplies for maximum use according to expiration dates.

3. Check perishable supplies and dispose of spoilt stock.

3.1 Regularly check all perishable supplies for quality .

3.2 Inspect items for animal and pest damage and report incidents of infestation.

3.3 Identify any deficiencies, report findings or dispose of any non-usable supplies within scope of responsibility.

3.4 Safely dispose of spoilt stock and waste to minimise negative environmental impacts.

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

Required skills 

  • communication skills to make simple verbal reports on the disposal of perished supplies
  • literacy skills to:
  • read and comprehend date code and stock rotation labels
  • write date code and stock rotation labels and simple documents that record temperature results
  • numeracy skills to:
  • use a thermometer correctly to measure temperatures
  • estimate times for regular temperature checks
  • planning and organising skills to regularly check and adjust the environmental conditions of storage areas
  • problem-solving skills to:
  • evaluate quality of stored supplies and make adjustments to their storage conditions to ensure a quality product
  • monitor storage temperatures and adjust according to identified discrepancies
  • identify unsafe and perished supplies and dispose of them
  • teamwork skills to report incidents of spoilage to supervisors
  • technology skills to use thermometers and adjust temperature and humidity controls on storage equipment.

Required  knowledge 

  • contents of stock date codes and rotation labels
  • meaning of:
  • wastage to a commercial catering organisation and reasons to avoid it
  • contaminated food as defined by the Australia New Zealand Food Standards (ANZFS) Code
  • reasons for protecting food from contamination
  • different types of contamination:
  • microbiological
  • chemical
  • physical
  • methods of rejecting contaminated food
  • correct environmental storage conditions for the main food types used in a commercial kitchen:
  • beverages
  • dairy products
  • canned products
  • dry goods
  • food
  • frozen goods
  • fruit
  • meat
  • oils
  • poultry
  • seafood
  • vacuumed sealed items
  • vegetables
  • 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, including chemicals, clothing and 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
  • correct and environmentally sound disposal methods for kitchen waste and hazardous substances.

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