| 1 | Be able to receive drink deliveries | 1.1 | Prepare receiving and storage areas for deliveries |
| 1.2 | Make sure that drink deliveries tally with documentation |
| 1.3 | Make sure that drink deliveries are undamaged, of good quality and do not exceed their expiry dates |
| 1.4 | Make sure that goods remain undamaged during transportation to the storage areas |
| 1.5 | Keep receiving areas clean, tidy, free from rubbish and secured against unauthorised access |
| 1.6 | Complete delivery documentation accurately and retain a copy for organisations’ records |
| 2 | Understand how to receive drink deliveries | 2.1 | Describe safe and hygienic working practices when receiving drink deliveries |
| 2.2 | State why receiving areas should be secured from unauthorised access |
| 2.3 | Explain why and to whom breakages should be reported |
| 2.4 | State where and from whom health and safety information can be obtained |
| 2.5 | Explain why deliveries should tally with both order and delivery documentation |
| 2.6 | State what documentation must be retained for records |
| 2.7 | Outline the types of unexpected situations that may occur when receiving drinks stock and how to deal with them |
| 3 | Be able to store and issue drinks stock | 3.1 | Maintain stock storage conditions and follow stock rotation procedures correctly |
| 3.2 | Maintain accurate records of drink items that have been received, stored and issued |
| 3.3 | Issue drinks items in line with operational requirements |
| 3.4 | Report low stock levels to proper person |
| 3.5 | Keep storage areas clean, tidy, free from rubbish and secured against unauthorised access |
| 4 | Understand how to store and issue drinks stock | 4.1 | Describe safe and hygienic working practices when storing and issuing drinks |
| 4.2 | State why storage areas should be secured from unauthorised access at all times |
| 4.3 | Explain why correct storage and rotation procedures should be followed |
| 4.4 | State why broken bottles should be retained |
| 4.5 | State why correct and safe lifting techniques must be used |
| 4.6 | State why stock should be stacked correctly |
| 4.7 | Explain why a minimum stock of drink items must be maintained |
| 4.8 | State to whom low level of stock should be reported and why |
| 4.9 | State why the correct documentation must be received before stock is issued |
| 4.10 | Outline the types of unexpected situations that may occur when storing drinks and how to deal with them |
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