<h3><br />Assessment 1</h3>
<ol>
<li><em><strong>List the details you need to check for the various goods listed on the invoice:</strong></em></li>
</ol>
<table class="table table-bordered">
<tbody>
<tr>
<td width="216">
<p><strong>Item Category</strong></p>
</td>
<td width="401">
<p><strong>Details to be checked (quality, temperature etc.)</strong></p>
</td>
</tr>
<tr>
<td width="216">
<p>Dry Goods</p>
</td>
<td width="401">
<p>1.    Quantity must be correct</p>
<p>2.    Packaging should be in good condition</p>
<p>3.    There should be no contamination such as mould, insects.</p>
</td>
</tr>
<tr>
<td width="216">
<p>Dairy</p>
</td>
<td width="401">
<p>1.    Quantity must be correct</p>
<p>2.    Expiration date or use by date</p>
<p>3.    Product temperature</p>
</td>
</tr>
<tr>
<td width="216">
<p>Fruit &amp; Vegetables</p>
</td>
<td width="401">
<p>1.    There should be no sign of damage or bruised</p>
<p>2.    It should look firm and must smell fresh</p>
<p>3.    Quantity must be correct</p>
<p> </p>
</td>
</tr>
<tr>
<td width="216">
<p>Paper Products</p>
</td>
<td width="401">
<p>1.    Packaging should not be broken and there should be no damage</p>
<p>2.    Quantity should be correct</p>
<p>3.    No wet, moist and marks</p>
<p> </p>
</td>
</tr>
<tr>
<td width="216">
<p>Chemicals</p>
</td>
<td width="401">
<p>1.    Packaging should be in good condition</p>
<p>2.    Quantity should be correct</p>
<p>3.    Container should be properly sealed and there should be no damage.</p>
<p> </p>
</td>
</tr>
<tr>
<td width="216">
<p>Beverages</p>
</td>
<td width="401">
<p>1.    Expiry date or Use-by-dates</p>
<p>2.    There should be no leakage</p>
<p>3.    For fresh products, there should be proper temperature.</p>
<p> </p>
</td>
</tr>
<tr>
<td width="216">
<p>Linen</p>
</td>
<td width="401">
<p>1.    Quantity should be correct</p>
<p>2.    Quality should be good</p>
<p>3.    There should be no damage, no strain and no mark.</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<ol start="2">
<li><em><strong>List the correct storage areas and storage conditions for the supplied goods:</strong></em></li>
</ol>
<table class="table table-bordered">
<tbody>
<tr>
<td width="216">
<p><strong>Item Category</strong></p>
</td>
<td width="401">
<p><strong>Details to be checked (quality, temperature etc.)</strong></p>
</td>
</tr>
<tr>
<td width="216">
<p>Dry Goods</p>
</td>
<td width="401">
<p>There should be well ventilation for dry fruits and should not be exposed to the sunlight as it will reduce the shelf life.</p>
</td>
</tr>
<tr>
<td width="216">
<p>Dairy</p>
</td>
<td width="401">
<p>Other stock should be stored separately from the dairy products as they will absorb the odour of the other foods. The dairy product should be stored between the temperature of 2 degree Celsius and 4 degree Celsius.</p>
</td>
</tr>
<tr>
<td width="216">
<p>Fruit &amp; Vegetables</p>
</td>
<td width="401">
<p>There is high water content in many fruits and vegetables which means leaves can be frezzed at low temperature. This will cause the leaves to lose its structure and texture.</p>
<p> </p>
</td>
</tr>
<tr>
<td width="216">
<p>Paper Products</p>
</td>
<td width="401">
<p>For paper product, the idle holding storage temperature should be between 20-22 degree Celsius and it should be away from the sunlight and also from the items that can cause contamination.</p>
</td>
</tr>
<tr>
<td width="216">
<p>Chemicals</p>
</td>
<td width="401">
<p>Where the food items are stored chemicals should never be stored at the same place. It should be stored at a designated place in order to prevent contamination of food items.</p>
</td>
</tr>
<tr>
<td width="216">
<p>Beverages</p>
</td>
<td width="401">
<p>Fresh juice should be stored in fridge or in a cool place where the temperature is between 1 degree Celsius and 4 degree Celsius.</p>
</td>
</tr>
<tr>
<td width="216">
<p>Linen</p>
</td>
<td width="401">
<p>The holding storage temperature for Linen is 20-22° C, away from sunlight, away from items which could cause contamination or stains, secured to prevent vermin access</p>
</td>
</tr>
</tbody>
</table>
<p>  </p>
<ol start="3">
<li><em><strong>Which items listed on the invoice would need to be labelled for storage? Which details would this include (Provide 1 example for details on a label)</strong></em></li>
</ol>
<table class="table table-bordered" width="660">
<tbody>
<tr>
<td width="660">
<p><strong>Items to be labelled</strong></p>
</td>
</tr>
<tr>
<td width="660">
<p> </p>
<p>The packet is sealed. For example: chips box, sack of salt and it should not be labelled. Some of the items come in sealed packet like sauces, packed meat, it should be kept in separate container and it needs labelling.</p>
<p> </p>
</td>
</tr>
<tr>
<td width="660">
<p><strong>Label Content</strong></p>
</td>
</tr>
<tr>
<td width="660">
<p> </p>
<p>Product name</p>
<p>Delivery date</p>
<p>Use by date</p>
<p>Direction to staff</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<ol start="4">
<li><em><strong>Provide 5 examples for safe manual handling provisions to transport this delivery to storage.</strong></em></li>
</ol>
<table class="table table-bordered">
<tbody>
<tr>
<td width="678">
<p>Examples for safe manual handling</p>
</td>
</tr>
<tr>
<td width="678">
<p>1. Safe lifting technique should be used. For example: adopt a stable position and the posture should be good.</p>
<p>2. Assessing what needs to be done- weight and distance needs to be involved.</p>
<p>3. make sure the grip is good. Head should be kept straight and muscle of thigh should be used to stand up.</p>
<p>4. Once the load is assessed, step right up close to it.</p>
<p>5. Check the route, it should be free of obstructions.</p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<ol start="5">
<li><em><strong>You have identified that the delivery includes field tomatoes instead of the Roma tomatoes that were ordered. Some of the Mangoes have black spots. What would you do to handle these problems and what are the requirements to document these discrepancies?</strong></em> (Consider multiple scenarios – for example no Roma tomatoes are available; the supplier does not agree that the black spots on the mangoes have a negative effect on quality because he knows you are not a chef; you are not sure what replacement would be adequate etc. )</li>
</ol>
<table class="table table-bordered">
<tbody>
<tr>
<td width="678">
<p><strong>Actions and documentation</strong></p>
</td>
</tr>
<tr>
<td width="678">
<p>On the delivery docket the item should be noted. The customer should contact the business if an item is missing or damaged as soon as the item is bought. A delivery note should be made by the person delivering shipment on behalf of the customer if any goods are damaged. Then replacement will be sent by the supplier.</p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<ol start="6">
<li><em><strong>Provide 3 examples for stock control documentation you will use to record this delivery and explain how these work. (If you have no access to an electronic system your trainer will assess this on another occasion). How many items did you receive as part of your delivery?</strong></em></li>
</ol>
<table class="table table-bordered">
<tbody>
<tr>
<td width="678">
<p>Examples</p>
</td>
</tr>
<tr>
<td width="678">
<p> </p>
<p>Buyers use the order forms to write what is being purchased. For requesting product and services from the suppliers, order form should be used. By using order form one can clearly specify the date of delivery, information of billing or the detail of the supplier.</p>
<p> </p>
<p>Paper statement is a delivery docket that matches the delivery of the goods. It is a document that clarifies the delivery of the goods to buyers who must sign it.</p>
</td>
</tr>
<tr>
<td width="678">
<p> </p>
</td>
</tr>
<tr>
<td width="678">
<p>Number of items received</p>
</td>
</tr>
<tr>
<td width="678">
<p>20 item every delivery, every 3 days, different suppliers<strong>.</strong></p>
</td>
</tr>
</tbody>
</table>
<p><em> </em></p>
<ol start="7">
<li><em><strong>In which sequence would you store the received goods in this delivery – list the key categories with examples from your invoice. This must also include the security provisions for e.g. expensive items.</strong></em></li>
</ol>
<table class="table table-bordered" width="660">
<tbody>
<tr>
<td colspan="2" width="660">
<p><strong>Sequence of storing received goods</strong></p>
</td>
</tr>
<tr>
<td width="308">
<p>Frozen goods</p>
</td>
<td width="352">
<p>Prawns 22 $/kg</p>
<p>Arancini 12 $/kg</p>
<p>Ice Cream 10 $/kg</p>
<p>Gnocchi 14 $/kg</p>
</td>
</tr>
<tr>
<td width="308">
<p>Perishables</p>
</td>
<td width="352">
<p>Milk 1.18 $/L</p>
<p>Butter Unsalted 2.83 $/kg</p>
<p>Letuce 1.60 $/kg</p>
<p>Tomato Roma 2.30 $/kg</p>
</td>
</tr>
<tr>
<td width="308">
<p>Non-perishables</p>
</td>
<td width="352">
<p>Salt 0.80 $/kg</p>
<p>Pasta 1.10 $/packet</p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<ol start="8">
<li><em><strong>You</strong><strong> are storing all items in the designated storage areas. How should these be arranged to maximise use of stock and to prevent any contamination issues?</strong></em></li>
</ol>
<table class="table table-bordered">
<tbody>
<tr>
<td width="678">
<p><strong>Storage of all items</strong></p>
</td>
</tr>
<tr>
<td width="678">
<p> </p>
<p>Rotating stock means arranging the oldest units in inventory. So that it can be sold before the new units. Stock rotation is applied for avoiding the loss of stock, stock from getting damaged and also the stock not look old or tired.</p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<ol start="9">
<li><em><strong>After placing all items in storage you double check all storage areas and you notice the following issues. What will be your actions for documentation, reporting and disposal where relevant?</strong></em></li>
</ol>
<table class="table table-bordered">
<tbody>
<tr>
<td width="678">
<p>1.    Some lettuces in the coolroom were not covered and start to look tired</p>
</td>
</tr>
<tr>
<td width="678">
<p><strong>Action: </strong>Part of damaged lettuce should be removed, bucket should be changed.</p>
<p> </p>
</td>
</tr>
<tr>
<td width="678">
<p>2.    8 cans of whole peeled tomatoes in the dry store will expire in 28 days</p>
</td>
</tr>
<tr>
<td width="678">
<p><strong>Action: </strong>Try using it as soon as possible.</p>
</td>
</tr>
<tr>
<td width="678">
<p>3.    The vacuum seal of a small pack of chicken drumsticks is broken and the content smells</p>
</td>
</tr>
<tr>
<td width="678">
<p><strong>Action: </strong>Remove all the stuff that is inside and clean everything.</p>
</td>
</tr>
<tr>
<td width="678">
<p>4.    A near empty container with bleach in the chemical cupboard has a crack which causes seepage of product</p>
</td>
</tr>
<tr>
<td width="678">
<p><strong>Action: </strong>Container should be changed immediately clean the area where there is leak aging.</p>
</td>
</tr>
</tbody>
</table>
<p><em> </em></p>
<ol start="10">
<li><em><strong>List 5 measures which could be used to ensure that all storage areas you use to store the delivery of your order are safe and secure to prevent stock losses.</strong></em></li>
</ol>
<table class="table table-bordered">
<tbody>
<tr>
<td width="678">
<p>Measures to secure storage areas</p>
</td>
</tr>
<tr>
<td width="678">
<p>1. Storage areas should be cleaned regularly.</p>
<p>2. Storage area temperature should be maintained.</p>
<p>3. On labelling goods storage data should be mentioned.</p>
<p>4. Date on packaged good should be checked.</p>
<p>5. The packaging quality of storage containers.</p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<ol start="11">
<li><em><strong>As part of daily and weekly checking processes of goods and storage areas, you are required to check, wash and sanitise them. How would you ensure the following areas are clean, sanitised, in good order and free from vermin?</strong></em></li>
</ol>
<table class="table table-bordered">
<tbody>
<tr>
<td width="115">
<p>Storage area</p>
</td>
<td width="501">
<p>Requirement to clean and maintain</p>
</td>
</tr>
<tr>
<td width="115">
<p>Floors:</p>
</td>
<td width="501">
<p>·         Normal water should be used with detergents and add sanitizer for washing floors</p>
<p>·         Wait until it dries.</p>
<p> </p>
</td>
</tr>
<tr>
<td width="115">
<p>Walls:</p>
</td>
<td width="501">
<p>·         Normal water is to be used with detergents for washing the wall.</p>
<p>·         Rinse properly</p>
<p>·         Dry</p>
<p>·         Disinfectants should be used for cool rooms.</p>
</td>
</tr>
<tr>
<td width="115">
<p>Shelving:</p>
</td>
<td width="501">
<p>·         Use hot water with detergent</p>
<p>·         Rinse properly</p>
<p>·         For eliminating potential rust, check for flaking paint.</p>
</td>
</tr>
<tr>
<td width="115">
<p>Pest Control</p>
</td>
<td width="501">
<p>·         Fly screen and plastic curtains should be installed.</p>
<p>·         Cracks, holes and damp spots should be eliminated.</p>
<p>·         UV lights, fly strips</p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<ol start="12">
<li><em><strong>Explain the following stock control systems in detail with an example for each:</strong></em></li>
</ol>
<table class="table table-bordered">
<tbody>
<tr>
<td width="149">
<p>Stock Control System</p>
</td>
<td width="467">
<p>Description</p>
</td>
</tr>
<tr>
<td width="149">
<p>Bin Card System</p>
</td>
<td width="467">
<p>A <a href="https://www.allbusinesstemplates.com/template/X3LSJ/bin-card-format/">BIN Card</a> records all the status of a good held in stock. BIN CARD will be used by the large stock warehouses for recording a running balance of stock in hand.</p>
</td>
</tr>
<tr>
<td width="149">
<p>Imprest system</p>
</td>
<td width="467">
<p>It can be manually or automatic system that includes setting of recorder point for reminding the level of stock so that to prevent running out of stock.</p>
<p> </p>
</td>
</tr>
<tr>
<td width="149">
<p>Integrated point-of-sale system</p>
</td>
<td width="467">
<p> </p>
<p>System which is used to record deliveries is automatically used barcodes. When the bar code is scanned it will automatically update the stock level.</p>
<p> </p>
</td>
</tr>
<tr>
<td width="149">
<p>Ledger system</p>
</td>
<td width="467">
<p>It is a system which records every movement of stock.</p>
</td>
</tr>
</tbody>
</table>