Elements and Performance Criteria
- Receive stock
- Carcases or cartons are weighed or checked on receipt in accordance with the number and quality ordered.
- Ticketing and labels are checked to ensure they comply with meat ordered.
- Meat quality is checked in accordance with workplace requirements.
- Dry goods are received and checked to ensure they are in accordance with order placed.
- Problems with receivals are recorded and reported in accordance with workplace requirements.
- Check stock
- Quantity of existing stock is determined in accordance with workplace requirements.
- Meat is inspected to determine quality in accordance with health, hygiene and Quality Assurance (QA) requirements.
- State of stock is communicated promptly to supervisor or manager.
- Outdated or deteriorated stock is discarded in accordance with workplace requirements.
- Future stock needs are determined in accordance with workplace requirements.
- Participate in stocktake
- Stocktaking and cyclical counts are assisted with, in accordance with workplace requirements.
- Stock records documentation is completed in accordance with workplace stock control system.
- Discrepancies in stock are recorded and reported.
- Electronic recording equipment is operated and maintained according to manufacturer's specifications, as appropriate.
- Re-order stock