View Unit : Understanding the storage, monitoring and replenishment of fresh produce in a retail outlet

Unit

Unit Reference Number

K/600/0653

Qualification Framework

QCF

Title

Understanding the storage, monitoring and replenishment of fresh produce in a retail outlet

Unit Level

Level 2

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

7.1 Retailing and Wholesaling

Unit Grading Structure

Pass

Assessment Guidance

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Understand the storage requirements of fresh produce	1.1	Describe the storage requirements for fresh produce
		1.2	Describe how fresh produce can be damaged while being placed in storage
		1.3	Describe how packaging and waste should be disposed of
2	Understand how stock levels of fresh produce are monitored and maintained	2.1	Describe how a stock control system is used to check actual stock levels against required stock levels
		2.2	Explain the importance of maintaining correct stock levels of fresh produce
		2.3	Identify the factors that influence demand for fresh produce
		2.4	Explain why wastage should be recorded in stock level records
3	Understand how the quality of fresh produce is monitored	3.1	Identify the reasons for refusing fresh produce into storage
		3.2	Describe the common causes of deterioration in the quality of fresh produce
		3.3	Describe the stock rotation requirements for fresh produce
		3.4	Describe the labelling requirements for fresh produce on sale in a retail outlet
		3.5	Describe how the condition of fresh produce is checked
		3.6	Describe how fresh produce is dealt with when it has deteriorated or is at risk of doing so

Equivalent Units

There are no equivalences to display.