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Units Elective01

Units Elective01

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Published by Rakesh Sharma

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Published by: Rakesh Sharma on Jul 27, 2012
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Unit overview
This unit introduces the skills and knowledge required to receive and store suppliesin commercial cookery or catering operations. It ocuses on the general stock handlingprocedures required or ood and kitchen-related goods. ‘Supplies’ reers to all perishableand non-perishable goods received rom both internal and external suppliers and maintainedwithin a stock control system. This unit applies to all hospitality and catering enterpriseswhere kitchen supplies are received and stored, such as restaurants, hotels, clubs, caeteriasand other catering operations. Those undertaking this role would work under supervisionand would usually be part o a team.
Employability skills
For a ull range o employability skills relevant to this unit, click Employability skills on theWelcome screen.
Receve ad sorekche supples
Subject code:
Prerequisite subjects:
This unit must be assessedafter the followingprerequisite unit:SITXOHS002A – Followworkplace hygieneprocedures
Indicative HSC hours:
10 hours
Key terms:
danger zoneenterprise proceduresFIFOood segregationFood Standards CodeFSANZHACCPLILOrotationstock rotationstoragesupplies
Take delivery of supplies
Supplies in the hospitality industry include ood and oodingredients, and may also include other goods. Foodsupplies include dry goods, dairy products, meat andseaood, poultry, ruit and vegetables and rozen goods.Goods other than ood oten ordered within the industryinclude beverages, utensils and equipment used or oodpreparation, cleaning materials and supplies such as linen,tea towels, serviettes, tablecloths, aprons, stationery,vouchers and tickets.
Check all incoming supplies
To prevent or limit the loss o ood supplies whenreceiving goods, the sta receiving the items should checkor quality and look or any aspect that may result in ashorter shel lie or the item. The raw materials should beappropriately packaged and include details o when theitem was packed or the use-by date. They should be reerom any bruises, deects and rodent activity and kept outo the danger zone (5–60˚C).A delivery docket is a orm that accompaniesgoods rom the supplier that is signed on receipt bythe customer. All delivery dockets need to be careullychecked or accuracy in regard to the quantity andquality o the product ordered. There are severalpieces o documentation related to receiving stockthat must be lled in properly to ensure good stockcontrol.All incoming supplies should be checked:
against specications
against order and delivery inormation.
figure 1.01
Check allincomingsupplies
figure 1.02
Scales are usedto measure theweight of thesupplies
activity 1.1
Fresh fshFroze chckeFresh omaoesCaedpeappleFlour
Identify and record information about the supplier 
When ordering goods, sta members need to identiyand record inormation about the supplier as well ascarry out various checks on the supplies. Temperaturechecks are undertaken or a range o oods at dierenttemperatures, including raw oods, ingredients and cold,rozen or reheated ood or ingredients. Any variations anddiscrepancies must be reported to an appropriate person,usually a manager or someone o higher authority.Any variations and discrepancies that must bereported include:
rejection o ood that is likely to be contaminated, orexample, at the incorrect temperature. Food that isintended to be rozen but has thawed, or cold oodthat is inside the temperature danger zone
packaged ood that is exposed through damagedpackaging
incorrect quantities, amounts or weights
wrong products.
Delivery documentation
In the hospitality industry, all purchases should be writtendown and recorded on an order orm. It is a checkingsystem that helps to control what is used, what is needed
and what is received. Requisitioning is the industry termused or ordering and purchasing goods. When ordering,it is important or the purchaser to give to the suppliera detailed description o what is wanted, including thequality, size, packaging and weight. Usually a carbon copy(or computer-based) orm is used so both the supplier andpurchaser have a record o what was ordered. A deliverydocket is a orm rom the supplier that accompanies adelivery o goods. The customer signs it upon delivery toconrm receipt o the goods.The delivery docket is used to identiy stock in termso quantity, size, weight and specic types or descriptionso goods (e.g. A4 paper). Delivery dockets and the itemsdelivered should be careully cross-checked to ensure thereare no discrepanciesWhen receiving goods rom a supplier, all deliverydockets need to be checked or accuracy. Delivery docketsshould include:
the supplier’s name
a docket (or order) number
the date
any credits or changes to the order
space or the signature o the person who accepts thegoods
inormation about the quantity, weight, brand etc. oall items.I there are variations or deects in items delivered,these must be reported. This can be done in a number oways. You can indicate on the delivery docket and havethe delivery driver witness and initial it, or you can notiythe supplier immediately by phone or email and request acredit note or extra delivery.
Inspect supplied items
Supplies must be inspected according to enterprise policyand regulatory requirements. A number o specic checksmay need to occur in regard to ood supplies, including:
checking all items or correct size and specications,quality and use-by dates
checking packaging and reporting anything broken ortampered
checking or damage to the actual ood item
reporting errors or variations on the delivery docket.The code o Food Standards Australia New Zealand(FSANZ) as well as local, state and territory ood saetyregulations need to be ollowed. FSANZ is an independentstatutory agency that works with the government inAustralia and New Zealand to develop standards or theood industry, including what is in our ood and oodsaety. The agency helps to determine such standards asthe quantity o meat needed in a meat pie beore it can beclassed as one. FSANZ also deals with ood product recallswhen ood and basic ingredients do not meet standards. This helps to ensure that consumers are receiving highquality ood goods at all times. A number o local, state and territory ood saetyregulations need to be administered and adhered to.
Hazard Analysis Critical Control Points (HACCP)– a process that ensures all critical points in theproduction o a ood are controlled to minimisethe risk o contamination, through monitoring anypotential problems and taking corrective action beoreood can pose a health risk to consumers.
Food Act 2003
(NSW) (as amended) – the primary lawgoverning ood or human consumption in NSW, thisAct makes it illegal to sell contaminated or adulteratedood. It means that ood handlers must conormto minimum standards o hygiene or risk nes,prosecution or even jail.
Food Regulation 2004
(NSW) – this regulation allowsthe ood saety standards to be implemented andhave the orce o law.
Manage excess stock appropriately 
It is inevitable that some kitchen supplies will be wasted.However, the amount o wastage in an establishment canbe reduced by applying some basic principles o stockcontrol. These principles include the ollowing.
Rotation – be aware o products that go out o datemore quickly than others. Don’t order an excess oslow-moving goods. Rotate new and old stock so oldstock is used rst – otherwise known as the FIFO orLILO principles.
activity 1.2

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