Application

This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items.

It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.

The unit is particularly important within a food safety regime and applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.

Personnel at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, and kitchen attendants.

The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Assessment conditions

Skills must be demonstrated in an operational business environment where stock is received and stored. This can be:

• an industry workplace; or
• an industry-realistic simulated environment.

Assessment must ensure access to:

• commercial refrigeration facilities:
  • freezer
  • fridge
• designated:
  • delivery area
  • storage areas for stock
• diverse and comprehensive range of stock for food types listed in the performance evidence
• organisational specifications:
  • current commercial stock control procedures and documentation for the receiving, storage and monitoring of stock
  • temperature recording charts
• food labels
• thermometers.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.