Identify spoilt stock and dispose of according to

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3. Identify spoilt stock and dispose of according to organisational procedures Assessment2: case study Part A Describe what you would do in the following situation : A large order of both fresh salmon and fresh prawns have just arrived from your quality seafood supplier. However when you take the temperature of the seafood it is at 8 degrees Celsius. What would you do in this situation ? Cover all the seafood to prevent dehydration then put the seafood immediately in freezer at 0-2 Celsius.
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Maintain The Quality Of Perishable Items A courier from your Chemical supplier has arrived at the same time as the seafood. He has brought, among other things, a 25 litre drum of washing powder. This delivery was due 2 days ago and you urgently need it but the drum is damaged and leaking. Identify the problem and report it back to the supplier. A supplier has delivered late and poor quality of products at the same time, so they are responsible to fix the problem. Part B Design a checklist that will enable you to assess the storage areas of a kitchen and comment on their quality. On your checklist consider the following 1. Receiving areas and processes 2. The transfer of supplies from one area to another 3. Internal stock management 4. Rotation procedures 5. Dry storage, cold room and freezer storage – processes and maintenance of the storage areas.
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