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