SITXINV006

Receive, store and maintain stock

POWERPOINT PRESENTATION
Maintain and Rotate
Stock
Maintain and Rotate Stock
Maintaining the stock means making regular checks on the conditions in the storage areas. The
stock needs to be protected from damage, whether it is due to cross-contamination or pests.
Perishable goods are rotated so that those that came in first are used. This helps ensure that
goods are used before their used by date or before they spoil.
You need to report excess stock, so this can be dealt with appropriately.
3.1 Regularly Check Conditions of Storage Areas and
Equipment
Regularly means at uniform intervals of time. Check the conditions at times that are the same
interval apart.
You need to check all of the storage areas used for storage food stock.
The conditions of the storage areas and equipment must be such that stock is maintained at
optimum quality.
Optimum quality is the best quality or quality most conducive to a favourable outcome while a
favourable outcome is when customers are served safe food of high quality.
 3.1 Regularly Check Conditions of Storage Areas and
Equipment
Check Conditions of Storage Areas
Your organisation will have a procedure for checking the conditions in the storage areas.
However, the other environmental conditions may not be checked that often. So you must
check all the conditions of the following areas:

Refrigerators and Around refrigerators

Dry storage areas
freezers and freezers

3.1 Regularly Check Conditions of Storage Areas and Equipment

3.1 Regularly Check Conditions of Storage Areas and
Equipment
Check Equipment
The equipment you should check are:

Storage containers Thermometers Utensils

3.2 Protect Supplies From damage of Cross-
Contamination and Pests
To protect means to keep safe from harm or injury. Keep the supplies safe from the harm or
damage that can be caused by the following:

Cross-contamination Pests
3.2.1 Cross-Contamination
Protect supplies from cross-contamination by:

Follow proper food hygiene.

Store food products in separate, appropriate food containers.

Store food products in the storage areas to prevent contamination.

3.2.2 Pests
A pest is a destructive insect or another animal that attacks food, livestock, or crops.
Food that has been affected by pests will have to be discarded.
If the contamination is not noticed, it can be harmful to people who eat the affected food.
It is important to protect the stock from damage from pests.
3.2.2 Pests
Protecting Supplies From Damage From Pests
Food should not be left in any of the following conditions:
• Spilled on the floor or other surfaces.
• Outside the building or not in a packaging or container.
• Outside its container, or not in a closed refrigerator or freezer.
• Not properly closed containers.
3.2.2 Pests
Limit pest access to food by taking the following precautions:
• Minimise the food they can access by putting it in containers they cannot get into.
• Minimise their access to the inside of the building.
• Check for signs of their presence and take pest control measures if you find any.
3.3 Rotate Perishable Supplies According to FIFO
Stock rotation is about moving stock around to use up in the correct succession.
Stock rotation helps ensure that stock is used within an appropriate timeframe.
Stock rotation is usually done when you put stock that has just been received into storage. It is
particularly important for perishable supplies.
Each stock item has a product life. Product life is also known as the shelf life of the product.
The product life cycle of the stock is from when it arrives to when it cannot be used.
3.3.1 First In, First Out
FIFO stands for ‘first in, first out’. Using this stock control method is a
way of rotating stock effectively.
There are a few general points that you should consider when
rotating all kinds of food supplies:
• The food that should be used first should be positioned in a
way that it is the first to be taken.
• Food in a container should be used up before putting more in.
3.3.1 First In, First Out
There are a few general points that you should consider when rotating all kinds of food
supplies:
• Food in a container should be used up before putting more in.
• The exception to the above is when food is in individual packages. Food that arrives in
individual packaging can be stored together in the same box.
• Regularly check the dates that show you when the food should be used to ensure you
correctly place the food.
3.3.2 Rotating Different Types of Food Supplies
The different types of food supplies are based on the storage area where they are kept:

Freezers Refrigerators Dry goods storage

3.4 Report on Excess Stock
Excess is an amount of something that is more than what is needed, allowed or desirable. If
there is too much stock, it may not get used up and spoil. It is also not desirable to take up
extra storage space with stock that is not needed.
If you report the excess stock promptly, it may be possible to arrange for the stock to be used
up.
3.4 Report on Excess Stock
How You May Notice Excess Stock
• To notice excess stock, you first must know how much stock there should be.
• If there is more stock than can fit in the storage area properly, then there is too much.
• However, it is more likely that there will be a list of stock. This is often found in a
stocktake form.
o A stocktake is an assessment and record of the amount of stock held by a business.
o A stocktake form helps to keep track of stock.
3.4 Report on Excess Stock
A stocktake form lists the types of stock that should be there and how much there should be of
each. When filling in a report like this, the form becomes the written report.
The Stock On Hand is the amount of stock you count or measure. The Stock Needed should
already be filled in. You can use this to work out how much should be ordered of each stock.

Item Description Unit of Measure Stock on Hand Stock Needed Amount to Order
3.4 Report on Excess Stock
The procedure is generally the same for filling in information from a stocktake on paper, the
format may just be a bit different.
If you are not able to order stock, you will have to give the stocktake form to someone else.
If the information is entered into an electronic stocktake management system, the system may
work out what needs to be ordered.
But do not assume this. Check with your organizational procedures if you can and should action
any excess stock.
3.4 Report on Excess Stock
Ways to Report Excess Stock

Verbally, to the correct person

By filling out a stocktake form and giving it to someone

By entering information into the stock management software/documentation

By emailing the correct person

3.4 Report on Excess Stock
Reasons for Excess Stock
• If too much stock was received, this would have resulted in excess stock. Extra stock may
also have been received but was not recorded. It may also be that there was not as much
stock used as expected.
• Your organisation must try to predict how much of each type of stock will be used.
• Experienced professionals can become good at predicting how much stock will be used.
However, it is still likely that the predictions will not always be perfect, resulting in some
excess stock.
 In this presentation, we have covered:
 Take delivery of stock

Whathave
Stock in appropriate conditions

we learned?
 Maintain and rotate stock
 Check and dispose of spoilt stock
End of Chapter 3