Receive the Thursday fresh delivery and complete the temperature checks

What is going on

The Thursday fresh delivery from Yarra Ridge Growers and Peninsula Poultry Co arrives between 6 and 7 am. Jasmine Ali will receive it with you. The purchase orders are in the stock register: strawberries are at low stock and chicken breast is on order. Last Tuesday the deli cabinet tripped and product had to be discarded, and the council environmental health officer is due in a fortnight, so every temperature record matters. The probe thermometer was calibrated on 1 September. The dock has a pallet of grocery cartons still waiting to be put away from the overnight delivery.

Your brief

Receive and check the delivery against the purchase orders, probe chilled product, accept or reject each line correctly, record the receipt and any variances in the stock register, store the product safely and complete the 7 am temperature checks in the food safety monitoring register.

Work through it

You do not need to do it all. Doing a few of these will show you what the work is like. Your ticks and notes stay on this device.

• Read the receiving and stock handling procedure and the food safety policy, then prepare the dock: clear the overnight pallet, collect the probe and pallet jack and open the purchase orders in the stock register.
• Check each delivery line against the purchase order and docket for product, quantity, date and condition, and record any shortage or damage on the docket with the driver's signature.
• Probe the chicken breast and other chilled lines, accepting only product at 5 degrees Celsius or below, and reject and record any line that fails.
• Move chilled product to the cold room within fifteen minutes using the pallet jack and correct manual handling, with raw meat stored below ready-to-eat food.
• Receive the delivery into the stock register, update the on-hand and status for strawberries and chicken, and enter a credit claim for any rejected or short line.
• Complete the 7 am temperature checks for the cold room, deli cabinet and produce display and record them in the food safety monitoring register, applying the corrective action steps if any reading is out.
• Rotate the strawberries onto the display first expired, first out, removing any damaged punnets and recording them as waste.
• Report the leaking misting line you notice at the end of aisle one on the incident and hazard report form.

What someone in this role would produce

• Annotated delivery dockets with rejections and signatures
• Stock register entries for the received lines and credit claims
• Food safety monitoring register temperature records for 7 am
• Incident and hazard report for the misting line