Assessment 2
Assessment Instances – Overview
Indicate what will be observed during the assessment instances (1 or several instances as relevant).
SSH to complete
|
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 |
||
|
|
2. Maintain quality of at least six of the following range of perishable supplies: beverages dairy products frozen goods fruit meat poultry seafood vegetables |
||
|
3. Identify spoilt stock and dispose of according to organisational procedures |
|||
|
Instance 2: |
1. Conduct temperature and quality checks on each of the following commodities: cold or chilled foods frozen foods raw foods reheated foods or ingredients |
||
|
2. Maintain quality of at least six of the following range of perishable supplies: beverages dairy products frozen goods fruit meat poultry seafood vegetables |
|||
|
3. Identify spoilt stock and dispose of according to organisational procedures |
|||
|
Instance 3: |
1. Conduct temperature and quality checks on each of the following commodities: cold or chilled foods frozen foods raw foods reheated foods or ingredients |
||
|
2. Maintain quality of at least six of the following range of perishable supplies: beverages dairy products frozen goods fruit meat poultry seafood vegetables |
|||
|
Work or Service Context: |
3. Identify spoilt stock and dispose of according to organisational procedures |
Your Tasks
You will need to perform the tasks below or as instructed by your trainer.
Preparation
- You will receive a delivery of different food (and beverage) items including fresh, frozen, perishable and dry goods. Your trainer will outline the expected varieties to you as relevant
- Identify any signs of vermin infestation
- Prepare the storage areas to accommodate the expected deliveries according to Food Safety Requirements
- Record the readings of all temperatures for these storage areas
- Prepare any recording tools and equipment required to receive and check incoming stock
- Prepare any equipment which may be required to move stock into storage
Receiving Process
- Demonstrate to your trainer how you will process the delivery to ensure all items meet specifications and the requirements according to Food Safety Standards
- Meet all recording requirements
- Identify any Discrepancies and explain to your trainer the processes that should be followed for these
Storage:
- Identify the storage requirements for each item
- Label the items as required
- Move the items into storage to ensure quality is maintained at all times
- Store and arrange all items according to FIFO principles
- Ensure older stock has use-by or best before dates which are shorter than new stock received and report any deficiencies
Monitoring:
- Record the storage temperatures of all storage areas.
- Explain to your trainer the provisions for monitoring and reporting requirements and adjusting temperatures and/or humidity controls where available (Please note that “adjusting” is usually not an action performed by an apprentice or trainee and therefore depends on your specific training and instruction).
Disposal:
- Identify and dispose of any stock in line with organisational procedures or as instructed by your trainer
Follow Us