NTISthis.com

Evidence Guide: FBPRBK2005 - Maintain ingredient stores

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FBPRBK2005 - Maintain ingredient stores

What evidence can you provide to prove your understanding of each of the following citeria?

Maintain stock quality

  1. Confirm required stock food safe storage conditions with supervisor
  2. Check date codes to identify out-of-date stock
  3. Inspect stock to identify damage and spoilage
  4. Protect stock from cross-contamination to maximise use
  5. Check stock to identify stock quality problems for supervisor
Confirm required stock food safe storage conditions with supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check date codes to identify out-of-date stock

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inspect stock to identify damage and spoilage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Protect stock from cross-contamination to maximise use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check stock to identify stock quality problems for supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain perishables quality

  1. Identify perishables and confirm required food safe storage conditions with supervisor
  2. Measure, record and check perishables temperatures meet food safe storage conditions
  3. Rotate perishables to maximise use
  4. Check perishables to identify stock quality problems for supervisor
Identify perishables and confirm required food safe storage conditions with supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure, record and check perishables temperatures meet food safe storage conditions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rotate perishables to maximise use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check perishables to identify stock quality problems for supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain stock levels

  1. Confirm required stock levels with supervisor
  2. Use safe manual handling techniques to handle ingredient stores
  3. Check ingredient levels and replenish as needed to maintain required levels
  4. Clean ingredient storage equipment to meet food safe conditions
  5. Complete store records according to workplace requirements
Confirm required stock levels with supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use safe manual handling techniques to handle ingredient stores

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check ingredient levels and replenish as needed to maintain required levels

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean ingredient storage equipment to meet food safe conditions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete store records according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge