Professional Documents
Culture Documents
Prerequisite subjects: This unit must be assessed after the following prerequisite unit: SITXOHS002A Follow workplace hygiene procedures Indicative HSC hours: 10 hours
Employability skills
For a full range of employability skills relevant to this unit, click Employability skills on the Welcome screen.
Key terms:
danger zone enterprise procedures FIFO food segregation Food Standards Code FSANZ HACCP LILO rotation stock rotation storage supplies
that must be filled in properly to ensure good stock control. All incoming supplies should be checked: against specifications against order and delivery information.
activity 1.1
1 Draw up a table like the one below and identify the quality and food safety points you would check when receiving the items listed.
item QUality and food safety points
discrepancies must be reported to an appropriate person, usually a manager or someone of higher authority. Any variations and discrepancies that must be reported include: rejection of food that is likely to be contaminated, for example, at the incorrect temperature. Food that is intended to be frozen but has thawed, or cold food that is inside the temperature danger zone packaged food that is exposed through damaged packaging incorrect quantities, amounts or weights wrong products.
figure 1.02 Scales are used to measure the weight of the supplies
Delivery documentation
In the hospitality industry, all purchases should be written down and recorded on an order form. It is a checking system that helps to control what is used, what is needed
and what is received. Requisitioning is the industry term used for ordering and purchasing goods. When ordering, it is important for the purchaser to give to the supplier a detailed description of what is wanted, including the quality, size, packaging and weight. Usually a carbon copy (or computer-based) form is used so both the supplier and purchaser have a record of what was ordered. A delivery docket is a form from the supplier that accompanies a delivery of goods. The customer signs it upon delivery to confirm receipt of the goods. The delivery docket is used to identify stock in terms of quantity, size, weight and specific types or descriptions of goods (e.g. A4 paper). Delivery dockets and the items delivered should be carefully cross-checked to ensure there are no discrepancies When receiving goods from a supplier, all delivery dockets need to be checked for accuracy. Delivery dockets should include: the suppliers name a docket (or order) number the date any credits or changes to the order space for the signature of the person who accepts the goods information about the quantity, weight, brand etc. of all items. If there are variations or defects in items delivered, these must be reported. This can be done in a number of ways. You can indicate on the delivery docket and have the delivery driver witness and initial it, or you can notify the supplier immediately by phone or email and request a credit note or extra delivery.
This helps to ensure that consumers are receiving high quality food goods at all times. A number of local, state and territory food safety regulations need to be administered and adhered to. Hazard Analysis Critical Control Points (HACCP) a process that ensures all critical points in the production of a food are controlled to minimise the risk of contamination, through monitoring any potential problems and taking corrective action before food can pose a health risk to consumers. Food Act 2003 (NSW) (as amended) the primary law governing food for human consumption in NSW, this Act makes it illegal to sell contaminated or adulterated food. It means that food handlers must conform to minimum standards of hygiene or risk fines, prosecution or even jail. Food Regulation 2004 (NSW) this regulation allows the food safety standards to be implemented and have the force of law.
activity 1.2
Emma is employed as a cook for a small restaurant. The manager, who is away on holiday, has told Emma about a delivery that will be occurring during his absence and informed Emma where the documents about the order were kept. The delivery van arrives and the delivery person unloads two crates of fish. Emma and the delivery person weigh the crates and check that the weight indicated on the invoice is correct. Emma signs the invoice. Emma then locks the door of the loading dock and puts the fish in the freezer. 1 Outline two things that Emma neglected to do when she received the fish. 2 Outline two steps in the procedure of receiving goods that Emma followed. 3 Discuss the main reasons for following the correct procedure for receiving goods.
FIFO (first in, first out) rotating supplies is essential to retain the freshness of food products. This means placing new stock at the back of the storage area and bringing older stock to the front.
Staff will need to ensure that storage complies with enterprise procedures, food safety programs and regulatory requirements for temperature, ventilation and sanitation. Some foods, including raw ingredients, will need to be stored in specialty areas.
LILO (last in, last out) this is the same concept as FIFO, just in the opposite order.
Storage use correct storage procedures for specific food to minimise the need to dispose of stock that has deteriorated or become contaminated.
Food segregation keep all supplies of a particular type together and dont allow foods to mix.
Store supplies
It is vital that goods are stored correctly to minimise the loss of quality. Many kitchen supplies arrive in packaging that clearly states contents and use-by dates however, supplies are often removed from original packaging for various reasons.
Store stock
Make sure you transport the stock to the appropriate storage promptly and safely. Most products are delivered in some form of packaging, which protects them during transportation. When receiving supplies and putting them away, the following guidelines should be followed: Remove and safely dispose of nails, staples and sharp metallic objects that come in packaging boxes. These items may cause injury. Use an appropriate tool to open boxes or containers so the contents are not damaged. Store heavier items on low shelves. Ensure heavy items are not stacked on light breakable shelves or up high. Keep all containers covered to keep out dust, insects and vermin. Remove all loose or spilled foods to discourage insects and vermin from breeding. All lights in storage areas should have guards over them to prevent accidents while transporting goods. Keep storage areas clean and tidy. Do not use containers normally used for other purposes to hold food, such as garbage bags for bread rolls and bottles usually used for detergents. Perishable items should be immediately stored in the freezer or refrigerator.
Take care not to damage packaging when handling vacuum-sealed and airtight items. Take care not to damage packaging with sharp objects while unpacking and storing.
in packaging that clearly states contents and use-by dates, however, supplies are often removed from their original packaging for various reasons. When supplies are repacked into other containers, information such as contents, date received, date of last quality check and name of employee who carried out the check should be recorded. The use, storage and labelling of chemicals used in the workplace must meet OHS requirements as well as environmental requirements. Many of the chemicals used in the hospitality industry are potentially dangerous to humans, so it is important that they are used and stored in the correct way.
Label stock
When goods are delivered from suppliers, stock should be stored correctly and clearly labelled to avoid products that look similar being confused. Many supplies arrive
with your supervisor before storing all fresh fruits and vegetables. Frozen goods must be stored in the freezer to ensure their quality. Establishments must check and ensure freezers are operating at the correct temperature. Regardless of the good, establishments should maintain a system by which they are able to record supply levels accurately and promptly. Individuals should check with enterprise procedures and regulatory requirements. Food should always be labelled correctly, according to enterprise procedures. All containers should be labelled with the item, quantity, date received and use-by date. There should also be space to record the date of the latest quality check and the name of the employee who performed the check.
need to perform your tasks conscientiously and report discrepancies immediately. This can be done either verbally or in writing.
Quality of stock
Each product has particular quality points that must be checked on a regular basis. Supplies should be checked to ensure packaging is intact, use-by dates are valid and that there are no obvious signs of pests or vermin. After checking stock, all findings need to be reported to the appropriate personnel. Also upon checking of stock if an excess is noted the stock should be placed into storage or disposed of according to enterprise procedures.
Unit summary
At the completion of this unit, students will have discussed, researched and analysed: principles of stock control including: rotation correct storage procedure for specific goods food segregation checking for slow-moving items enterprise requirements and procedures related to the code of Food Standards Australia New Zealand and food safety programs suitable storage for various types of food basic supplies and commodities hygiene procedures related to stock handling and storage waste minimisation techniques and environmental considerations in relation to the receipt and storage of kitchen supplies OHS issues related to the receipt of goods safe and efficient storage of kitchen supplies various reasons why a food item may be rejected the need to rotate supplies according to enterprise policy correct disposal of damaged or spoiled supplies according to enterprise and regulatory requirements.
4 5 6
10 Outline the procedures undertaken to ensure food storage areas are maintained on a regular basis to keep food supplies clean, at the required temperature and free from vermin and infestation.
Multiple-choice questions
1 When goods have been delivered, checked and signed for, the original of a two-part invoice is a retained by the purchaser. b returned with the delivery person. c sent to the taxation office. d sent to the suppliers business address. When checking the quality of delivered goods, the staff member accepting deliveries should ensure that a the use by and best before dates have not expired. b the packaging is not damaged. c the freshness of foods meets in-house purchasing guidelines. d all of the above. A delivery docket may differ from an invoice in that a an invoice often does not contain quantities. b a delivery docket often does not include the cost of the goods. c an invoice often does not include a description of the goods being delivered. d a delivery docket does not need to be signed by the storekeeper or receiving staff member. Delivery of food items should be accepted only if a the delivery is made within 24 hours of the order being placed. b the quality of all the items is acceptable, even if not quite as expected. c all the items on the original purchase order are present. d all the items delivered were actually ordered. Which one of the following statements about dealing with excess stock is not correct? a Excess stock is placed in storage or disposed of in accordance with an enterprises requirements. b Excess stock is placed in storage or disposed of in accordance with government requirements. c Excess stock problems should be promptly identified and reported. d Excess stock should be maintained at relatively high levels to ensure all items are always available. 6 An advantage of labelling incoming goods is that it a makes the stocktake easier. b helps the counting of stock as it arrives. c helps with food rotation as it is used. d ensures that the law isnt broken. Rotation of incoming stock usually involves: a placing new stock in front of existing stock. b shifting existing stock to the left. c placing new stock behind existing stock. d shifting existing stock to the right. Stock rotation is particularly important for _______ goods. a dry b perishable c frozen d canned You must lift an object from the floor. What is the correct body position at the actual moment of lifting? a Back and knees are both straight. b Back is straight but knees are bent. c Back is bent but knees are straight. d Back and knees are both bent.
10 Why should food storage areas be protected from direct sunlight? a Direct sunlight is a fire risk. b Frozen foods thaw out in direct sunlight. c Sunlight can increase chemical and enzyme reactions in food. d During hot weather, storage areas should be kept at a pleasant temperature for staff.