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Store supplies in appropriate conditions. 1.1.Conduct temperature checks on delivered goods ensuring they are within specified tolerances.
01 / 10 / 2021
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Elements and Performance Criteria
Elements describe the essential outcomes.
Performance criteria describe the performance needed to demonstrate achievement of the element.
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 deficiencies with delivered food items, and reject supply within scope of own responsibility, or report findings.
1.4.Choose and prepare correct environmental conditions for the storage of perishable supplies.
1.5.Date code perishable supplies to maximise their 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 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 perishable supplies for quality.
3.2.Inspect items for animal and pest damage and report incidents of infestation.
3.3.Identify deficiencies, and report findings or dispose of any non-usable supplies within scope of own responsibility.
3.4.Safely dispose of spoilt stock and waste to minimise negative environmental impacts.