Elements

Performance Criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Order and receive stock

1.1 Process stock orders in accordance with workplace procedures

1.2 Maintain and adjust stock re-order cycles to meet bakery requirements

1.3 Check and record incoming stock against order and delivery specifications to identify discrepancies and rectify

1.4 Check food product packaging on delivery to identify damage and rectify

1.5 Check and record temperature on delivery of frozen and chilled food products to ensure food safety standards are met, and rectify

1.6 Date code perishable items on delivery to maximise use

1.7 Communicate with suppliers to ensure continuity of supply

1.8 Monitor ordering and supply processes to identify problems and rectify

2. Store stock

2.1 Keep stock to maximise use and minimise waste

2.2 Clean storage areas to meet food safe housekeeping requirements

2.3 Inspect storage areas to identify indicators of pest contamination and rectify

2.4 Use safe manual handling techniques to move and store stock

2.5 Label stock with dates in accordance with workplace procedures

2.6 Store perishable stock in sealed containers to avoid food contamination and pests

2.7 Monitor and maintain cleanliness of stock handling and storage areas to meet housekeeping and hygiene requirements

3. Maintain stock

3.1 Monitor and record stock levels in accordance with workplace procedures

3.2 Monitor stock performance to determine stock usage rate

3.3 Rotate stock according to use-by date to maximise use and minimise waste

3.4 Check and adjust environmental conditions to maintain quality of perishables

3.5 Conduct temperature checks of perishables to identify storage problems, and rectify to protect perishables from spoilage

3.6 Inspect items for pest damage and infestation and dispose of spoiled stock according to workplace procedures

4. Minimise stock losses

4.1 Check storage of stock to identify stock problems, and rectify to maintain stock quality

4.2 Identify, record and report stock losses in accordance with workplace procedures

4.3 Identify avoidable losses and determine the cause of the loss to recommend and implement solutions to prevent future avoidable losses

Skill

Description

Reading

Interprets key information from order, delivery and supplier information, use-by dates, stock labels and workplace procedures

Numeracy

Identifies and comprehends measurements, including stock volumes and perishables, and stock area temperature and humidity

Interprets safe food condition temperature range requirements for perishables and stores

Uses thermometers to measure temperatures

Completes stock records using mathematical symbols and conventions

Performs calculations and estimations to determine stock levels

Writing

Completes stock records and forms using required format, language and structure

Oral communication

Uses vocabulary relevant to role and context to convey information clearly to suppliers

Navigate the world of work

Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation

Follows organisational policies and procedures relevant to own work role

Get the work done

Plans, organises and implements tasks required to achieve production outcomes

Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Uses digital technologies to set process parameters