Information
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Document No.
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Audit Title
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Student Name:
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Student Number:
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Student Email:
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Name of Workplace/Site of Assessment:
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Location
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Conducted on
Student Assessment Task Instructions
Student Assessment Task instructions 1. Complete the following document for receiving and storing of kitchen supplies, the document needs to be completed on at least 2 occasions in the training kitchen or in your workplace. Duplicate and complete accordingly. 2. Have your workplace supervisor sign this activity 3. Submit the completed document to your course coordinator
Perishable supplies checklist occasion 1
Perishable supplies checklist-Occasion 1
Item 1. Beverage:
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List each product you have received:
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Date & time product was received:
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Packaging & Quality:
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Temperature Check oC:
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Storage Area/Action
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Do the items you have listed require a date code to maximise their storage and use?
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Please enter the date code here:
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Is there any evidence of animal/pest damage or infestation:
- Yes
- No
- N/A
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List the type of damage:
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What action did you take:
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Manager on duty signature:
Item 2. Dairy products:
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List each product you have received:
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Date & time product was received:
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Packaging & Quality:
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Temperature Check oC:
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Storage Area/Action
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Do the items you have listed require a date code to maximise their storage and use?
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Please enter the date code here:
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Is there any evidence of animal/pest damage or infestation:
- Yes
- No
- N/A
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List the type of damage:
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What action did you take:
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Manager on duty signature:
Item 3. Canned products:
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List each product you have received:
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Date & time product was received:
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Packaging & Quality:
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Temperature Check oC:
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Storage Area/Action
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Do the items you have listed require a date code to maximise their storage and use?
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Please enter the date code here:
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Is there any evidence of animal/pest damage or infestation:
- Yes
- No
- N/A
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List the type of damage:
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What action did you take:
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Manager on duty signature:
Item 4. Dry goods:
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List each product you have received:
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Date & time product was received:
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Packaging & Quality:
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Temperature Check oC:
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Storage Area/Action
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Do the items you have listed require a date code to maximise their storage and use?
-
Please enter the date code here:
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Is there any evidence of animal/pest damage or infestation:
- Yes
- No
- N/A
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List the type of damage:
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What action did you take:
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Manager on duty signature:
Item 5. Frozen goods:
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List each product you have received:
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Date & time product was received:
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Packaging & Quality:
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Temperature Check oC:
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Storage Area/Action
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Do the items you have listed require a date code to maximise their storage and use?
-
Please enter the date code here:
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Is there any evidence of animal/pest damage or infestation:
- Yes
- No
- N/A
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List the type of damage:
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What action did you take:
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Manager on duty signature:
Item 6. Fruit:
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List each product you have received:
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Date & time product was received:
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Packaging & Quality:
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Temperature Check oC:
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Storage Area/Action
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Do the items you have listed require a date code to maximise their storage and use?
-
Please enter the date code here:
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Is there any evidence of animal/pest damage or infestation:
- Yes
- No
- N/A
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List the type of damage:
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What action did you take:
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Manager on duty signature:
Item 7. Meat:
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List each product you have received:
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Date & time product was received:
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Packaging & Quality:
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Temperature Check oC:
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Storage Area/Action
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Do the items you have listed require a date code to maximise their storage and use?
-
Please enter the date code here:
-
Is there any evidence of animal/pest damage or infestation:
- Yes
- No
- N/A
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List the type of damage:
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What action did you take:
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Manager on duty signature:
Item 8. Oils:
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List each product you have received:
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Date & time product was received:
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Packaging & Quality:
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Temperature Check oC:
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Storage Area/Action
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Do the items you have listed require a date code to maximise their storage and use?
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Please enter the date code here:
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Is there any evidence of animal/pest damage or infestation:
- Yes
- No
- N/A
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List the type of damage:
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What action did you take:
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Manager on duty signature:
Item 9. Poultry:
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List each product you have received:
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Date & time product was received:
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Packaging & Quality:
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Temperature Check oC:
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Storage Area/Action
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Do the items you have listed require a date code to maximise their storage and use?
-
Please enter the date code here:
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Is there any evidence of animal/pest damage or infestation:
- Yes
- No
- N/A
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List the type of damage:
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What action did you take:
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Manager on duty signature:
Item 10. Seafood:
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List each product you have received:
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Date & time product was received:
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Packaging & Quality:
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Temperature Check oC:
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Storage Area/Action
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Do the items you have listed require a date code to maximise their storage and use?
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Please enter the date code here:
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Is there any evidence of animal/pest damage or infestation:
- Yes
- No
- N/A
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List the type of damage:
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What action did you take:
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Manager on duty signature:
Item 11. Vacuum sealed items:
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List each product you have received:
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Date & time product was received:
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Packaging & Quality:
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Temperature Check oC:
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Storage Area/Action
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Do the items you have listed require a date code to maximise their storage and use?
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Please enter the date code here:
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Is there any evidence of animal/pest damage or infestation:
- Yes
- No
- N/A
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List the type of damage:
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What action did you take:
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Manager on duty signature:
Item 12. Vegetables:
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List each product you have received:
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Date & time product was received:
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Packaging & Quality:
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Temperature Check oC:
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Storage Area/Action
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Do the items you have listed require a date code to maximise their storage and use?
-
Please enter the date code here:
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Is there any evidence of animal/pest damage or infestation:
- Yes
- No
- N/A
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List the type of damage:
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What action did you take:
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Manager on duty signature:
Product disposal record-Occasion 1
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Date & time:
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Product:
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Amount:
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Reason:
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Signature of chef recording the product:
Product temperature record-Occasion 1
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Select date
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Item recorded:
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Temp 0C:
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Is there reason to be alarmed?
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Action taken:
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Signature of chef recording the product:
Supervising chef sign off:
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Supervising chefs name/signature:
Assessment Outcome:
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Satisfactory
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Unsatisfactory
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SRTO name/signature:
Perishable supplies checklist-Occasion 1
