1. Over the course of one week, find, read and understand at least three food preparation and check the lists requirements match with the date codes and rotation labels on food products in storage. At the end of the week, write a one-two page report summarising for each list: Your main responsibilities The deadline for completing your responsibilities How the tasks outlined on the list will help the kitchen to meet its overall targets Any problems with the list (e.g. ingredients in-store are missing or out of date)