Verify that incoming stock corresponds to orders and delivery documentation. 

• Examine items for damage, quality, and use-by dates, and document findings in accordance with organisational procedures. 

• Check and record temperature on perishable stock to ensure it is within specified tolerances. 

• Identify discrepancies or deficiencies in delivered stock items and reject or report findings within the scope of own responsibility. 

• Record incoming stock details in accordance with organisational procedures. 

• Select and prepare appropriate environmental conditions for stock storage. 

• Transport stock to storage area as soon as possible, using safe manual handling techniques to avoid injury. 

• Label perishable stock in accordance with organisational procedures. 

• Keep supplies in appropriate storage areas to reduce waste and prevent food contamination. 

• Keep stock handling and storage areas clean and identify and report problems. 

• Check the environmental conditions of all storage areas and equipment on a regular basis.