1. Maintain the quality of at least six (6) of the items listed below for food and beverage, commercial cookery or catering operations: 7. Regularly check and adjust the environmental conditions of all storage areas and a. Beverages. equipment to maintain perishable supplies at optimum quality, including conducting b. Dairy products. and recording, regular temperature checks according to food safety procedures, and C. Frozen goods. protect supplies from spoilage. d. Fruit e. Meat. 8. Protect the supplies from damage of cross-contamination and pests. Record the f. Poultry. methods used. g. Seafood h. Vegetables. 9. Rotate the perishable supplies, according to their expiration, for maximum use. Store the supplies in the appropriate conditions through completion of the following actions: Check the perishable supplies and dispose of any spoilt stock through the following steps: 2. Conduct temperature checks on delivered goods ensuring they are within specified tolerances, recording these temperature results according to organisational procedures. This must include, as a minimum, temperature check on: 10. Regularly check the perishable supplies for quality, inspecting to identify, record and a. Cold or chilled foods. report the findings of: b. Frozen foods. a. Animal and pest damage. b. Deficiencies and non-usable supplies. c. Raw foods. d. Reheated foods or ingredients. 11. Safely dispose of non-usable supplies, spoilt stock and waste, ensuring to do so within 3. Identify if there are any deficiencies with the delivered food items, and reject the the scope of your own responsibility, and in a manner to minimise negative supply within scope of own responsibility, or report your findings. Record any environmental impacts. Record any disposals, in line with organisational requirements. deficiencies identified, and the action taken. 4. Choose the correct environmental conditions for the storage of perishable supplies, and prepare these. 5. Date code the perishable supplies to maximise their use. Activate Windows 6. Promptly store the received supplies in appropriate storage area to minimise wastage and avoid food contamination. Go to Settings to activa