View Unit : Control stock levels in food operations

Unit

Unit Reference Number

K/502/7440

Qualification Framework

QCF

Title

Control stock levels in food operations

Unit Level

Level 2

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

4.2 Manufacturing Technologies

Unit Grading Structure

Pass

Assessment Guidance

This unit is designed to assess the skills of learners in the workplace when controlling stock levels in food operations. It needs to be assessed on the job.

The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.

The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.

View Unit's Qualifications

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Monitor the level of stock	1.1	Report difficulties, discrepancies and actual or potential risks to the relevant people
		1.2	Monitor achievement of standards and targets for storage of stock
		1.3	Provide support to enable own team to contribute to achievement of required stock levels
		1.4	Report the potential shortfalls of stock levels against planned requirements
		1.5	Take action to increase or reduce stock levels to meet customer requirements.
2	Ensure the safe use and rotation of stock	2.1	Ensure that stock is not retained beyond its specified shelf-life or sell-by date
		2.2	Ensure that stock is stored in accordance with legal and standard operational requirements
		2.3	Report actual and potential risks to stock and potential defects in the stock storage system to relevant people
		2.4	Inform your team of all factors influencing effective and safe storage and use of stock.

Equivalent Units

There are no equivalences to display.