Documentation and administration required

• What is referred to as stock in a catering kitchen?


  All materials, ingredients, and equipment used in a catering kitchen
• Why is correct storage important in a catering kitchen?

  To ensure that ingredients remain in the best condition and are safe to eat
• What are bin cards used for in a catering kitchen?


  To show how much stock there is and how much has been used
• What policy should be used to manage stock in a catering kitchen?


  A first in, first out (FIFO) policy
• What is the purpose of using a FIFO policy?


  To ensure that older stock is used up first before new stock is ordered
• How are order sheets typically managed today in a catering kitchen?


  They are likely managed electronically
• What should be done with food deliveries within 15 minutes of delivery?


  They should be checked and moved to the most appropriate area
• What needs to be checked on packaging when deliveries are placed into stores?

  Dates on packaging
• What should be done if any items are damaged upon delivery?


  They should not be accepted and should be returned
• What must be kept for records after deliveries?

  Receipts and delivery notes
• What is an invoice?


  A bill sent to someone for goods or services given
• What information is typically included in an invoice?


  Name and address, date of supply, and cost of goods
• Why should invoices be sent out regularly?


  To ensure timely payment for goods and services
• What is food safety documentation?


  Information such as temperature charts for checking fridge temperatures
• What does food safety documentation provide evidence of?


  Adherence to food hygiene and safety regulations
• What should be included in health and safety documentation?


  Evidence of health and safety certificates for all staff
• What is the purpose of an accident book in a catering kitchen?


  To report any accidents at work
• What are the key terms related to stock management in a catering kitchen?


  • Stock: All materials, ingredients, and equipment used
  • FIFO: First in, first out policy used to ensure that older stock is used up first
  • Invoice: Bill sent to someone for goods or services they have received
• What are the typical dress code requirements in a catering kitchen?


  • Clean uniforms
  • Appropriate footwear
  • Hair restraints
  • Minimal jewelry