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Evidence Guide: FBPRBK3016 - Control and order bakery stock

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

 

FBPRBK3016 - Control and order bakery stock

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

Order and receive stock

  1. Process stock orders in accordance with workplace procedures
  2. Maintain and adjust stock re-order cycles to meet bakery requirements
  3. Check and record incoming stock against order and delivery specifications to identify discrepancies and rectify
  4. Check food product packaging on delivery to identify damage and rectify
  5. Check and record temperature on delivery of frozen and chilled food products to ensure food safety standards are met, and rectify
  6. Date code perishable items on delivery to maximise use
  7. Communicate with suppliers to ensure continuity of supply
  8. Monitor ordering and supply processes to identify problems and rectify
Process stock orders in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check food product packaging on delivery to identify damage and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Date code perishable items on delivery to maximise use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Communicate with suppliers to ensure continuity of supply

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor ordering and supply processes to identify problems and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store stock

  1. Keep stock to maximise use and minimise waste
  2. Clean storage areas to meet food safe housekeeping requirements
  3. Inspect storage areas to identify indicators of pest contamination and rectify
  4. Use safe manual handling techniques to move and store stock
  5. Label stock with dates in accordance with workplace procedures
  6. Store perishable stock in sealed containers to avoid food contamination and pests
  7. Monitor and maintain cleanliness of stock handling and storage areas to meet housekeeping and hygiene requirements
Keep stock to maximise use and minimise waste

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean storage areas to meet food safe housekeeping requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inspect storage areas to identify indicators of pest contamination and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use safe manual handling techniques to move and store stock

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Label stock with dates in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain stock

  1. Monitor and record stock levels in accordance with workplace procedures
  2. Monitor stock performance to determine stock usage rate
  3. Rotate stock according to use-by date to maximise use and minimise waste
  4. Check and adjust environmental conditions to maintain quality of perishables
  5. Conduct temperature checks of perishables to identify storage problems, and rectify to protect perishables from spoilage
  6. Inspect items for pest damage and infestation and dispose of spoiled stock according to workplace procedures
Monitor and record stock levels in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor stock performance to determine stock usage rate

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and adjust environmental conditions to maintain quality of perishables

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise stock losses

  1. Check storage of stock to identify stock problems, and rectify to maintain stock quality
  2. Identify, record and report stock losses in accordance with workplace procedures
  3. Identify avoidable losses and determine the cause of the loss to recommend and implement solutions to prevent future avoidable losses
Check storage of stock to identify stock problems, and rectify to maintain stock quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge