SITXINV006 Receive, Store and Maintain Stock v (2)
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Jan 9, 2024
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Receive, Store and Maintain Stock
Take delivery of stock
Analyse the stock received and answer the following questions.
●
Is there any damage, or products past their used by date?
No
●
Were the temperatures within tolerances?
Yes
●
Was there any discrepancy or deficiencies with the delivered stock?
No
●
If yes to any questions above what was the process to rectify?
We did not find any damage or deficiencies. If there are, we need to document and keep it in record.
●
What was the procedure to record details?
Use the checklist and record book
Store stock in appropriate conditions
Analyse the storage conditions and answer the following questions.
SITXINV006 Receive, store and maintain stock
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●
How do you identify where the stock needed to be stored?
Based on the types of the product and the temperature
●
Was the stock stored quickly to ensure safe food handling practices?
Yes. Perishable items.
●
Was the HACCP food safety plan followed?
Yes it was followed
●
Was the stock transports using safe manual handling techniques?
Yes.
●
What items required labelling? And why?
Perishable items. They have shorter shelf life and delicate
●
Was the first in first out method used?
Yes
SITXINV006 Receive, store and maintain stock
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●
Were the storage areas clean when storing new stock?
Yes
●
Did you need to report any maintenance, pest, security or cleanliness issues?
No
Maintain and rotate stock & check and dispose of spoilt stock
Analyse the current stock and answer the following questions.
●
Any signs of spoilage or contamination?
No
●
Check storage area temperatures? Are they at optimum levels?
Yes. They are at optimum levels
●
Any stock past or close to its used by or best before date?
No
●
Check stock quality (is there any items that need to be disposed of)?
SITXINV006 Receive, store and maintain stock
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No
●
Any excess stock?
No
●
Reporting process?
Yes followed
●
Any stock disposed of? How?
No stock was disposed
SITXINV006 Receive, store and maintain stock
4
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