Instance Date Duration from ... to... Tasks Instance 1 1. Conduct temperature and quality checks on each of the following commodities: Cold or Chilled Foods Frozen Foods Raw Foods Reheated foods or ingredients EDU I 2. Maintain quality of at least six (6) of the following range of perishable supplies: Beverages Dairy Products Frozen Goods Fruit Meat Poultry Seafood Vegetables ULUU 3 Identify spoilt stock and dispose of according to organisational procedures Instance (Student Guide) v1.1.pdf Requirements Open with 4. Record the readings of all temperatures oroge areas 5. Prepare any recording tools and equipment required to receive and check incoming slock 6. Prepare any equipment which may be required to move stock into storage Receiving Process 1 1. Demonstrate to your trainer how you will process the delivery to ensure all items meet specifications and the requirements according to Food Safety Standards 2. Meet all recording requirements 3. Identify any Discrepancies and explain to your trainer the processes that should be followed for these Storage 1. Identify the storage requirements for each item 2 Label the items as required 3. Move the items into storage to ensure quality is maintained at all times 4. Store and arrange allems according to FIFO principles 5. Ensure older stock has use by or best before dates which are shorter than new stock received and report any deficiencies Monitoring 1. Record the storage temperatures of all storage areas 2. Explain to your trainer the provisions for monitoring and reporting requirements and adjusting temperatures and or humidity controls where available Disposal 1. Identity and dispose of any stock in line with organisational procedures or as instructed by your trainer Instance Date Duration from ... to... Tasks Instance 1 1. Conduct temperature and quality checks on each of the following commodities: Cold or Chilled Foods Frozen Foods Raw Foods Reheated foods or ingredients EDU I 2. Maintain quality of at least six (6) of the following range of perishable supplies: Beverages Dairy Products Frozen Goods Fruit Meat Poultry Seafood Vegetables ULUU 3 Identify spoilt stock and dispose of according to organisational procedures Instance (Student Guide) v1.1.pdf Requirements Open with 4. Record the readings of all temperatures oroge areas 5. Prepare any recording tools and equipment required to receive and check incoming slock 6. Prepare any equipment which may be required to move stock into storage Receiving Process 1 1. Demonstrate to your trainer how you will process the delivery to ensure all items meet specifications and the requirements according to Food Safety Standards 2. Meet all recording requirements 3. Identify any Discrepancies and explain to your trainer the processes that should be followed for these Storage 1. Identify the storage requirements for each item 2 Label the items as required 3. Move the items into storage to ensure quality is maintained at all times 4. Store and arrange allems according to FIFO principles 5. Ensure older stock has use by or best before dates which are shorter than new stock received and report any deficiencies Monitoring 1. Record the storage temperatures of all storage areas 2. Explain to your trainer the provisions for monitoring and reporting requirements and adjusting temperatures and or humidity controls where available Disposal 1. Identity and dispose of any stock in line with organisational procedures or as instructed by your trainer