SVQ in Food and Drink Operations

Unit of Competence

3120 Organise the receipt and storage of goods and

materials in a food environment
SQA Unit Code H3L1 04

Level 3 SCQF Level 6 Credit value 6

Unit Summary
This unit is about the skills needed for you to organise the receipt and storage of goods
and materials in food and drink manufacture and/or supply operations. Organising the
receipt and storage of goods and materials is important in ensuring that incoming goods
are checked and handled effectively. It includes organising the storage facilities and
keeping reliable stock records. It also involves monitoring the quality of goods, the way in
which goods are moved and stored and being able to evaluate different ways of doing
things so that profitable changes can be made.

You will need to be able to monitor and assess incoming deliveries against requirements.
You also need to show you can organise and maintain storage facilities. You must also
show you can monitor and maintain stock movement and storage practice.

This unit is for you if you work in food and drink manufacture and/or supply operations and
are involved in receiving and storing food and drink goods.

In order to be assessed as competent you must demonstrate to your assessor that you can
consistently perform to the requirements set out below. Your performance evidence must
include at least one observation by your assessor.

You must be able to: You need to show:

Evidence must be work-based,
simulation alone is only allowed where
shown in bold italics
1. Monitor and assess incoming deliveries Evidence of monitoring and assessing
against requirements incoming deliveries against
This means you: requirements as part of your role in
accordance with workplace procedures
Assemble enough able staff and brief them and within the limits of your own
adequately before deliveries are received responsibilities.

Ensure that the goods receiving area is prepared

and that adequate storage space is prepared for
the delivery

Check that deliveries are unloaded safely and

securely

Ensure that goods are promptly checked against

requirements

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SVQ in Food and Drink Operations
Unit of Competence

Ensure that documentation is complete and

accurate and processed promptly
Check delivery records to see whether your
organisation's service requirements have been
met by individual suppliers

Identify discrepancies and delivery problems

accurately, and resolve them promptly

2. Organise and maintain Evidence of organising and

maintaining as part of your role in
This means you: accordance with workplace procedures
and within the limits of your own
Organise storage facilities to take account of responsibilities.
storage facilities operational needs, safety
requirements and the preservation of the
condition of goods

Provide staff with accurate, up to date information

and appropriate training in the operation of the
storage system

Allocate and clearly explain roles and

responsibilities in storing and moving goods
develop and update contingency plans to cope
with abnormal situations

Check regularly that people are storing and

moving goods competently, safely and securely
keep complete, accurate and up-to-date stock
records that can be accessed by everyone who
needs them

3. Monitor and maintain stock movement and Evidence of monitoring and

storage practice maintaining stock movement and
storage practice as part of your role in
This means you: accordance with workplace procedures
and within the limits of your own
Maintain a routing for checking stock and storage, responsibilities.
and carry out spot checks at appropriate intervals

Ensure that out of date stock at risk of

deteriorating is identified promptly, and that
prompt remedial action is taken which meets both
organisational and legal requirements

Monitor the storage and movement of stock, to

check that your organisation's requirements are
being met

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SVQ in Food and Drink Operations
Unit of Competence

You need to know and understand:

Evidence of knowledge and understanding should be collected during observation of
performance in the workplace. Where it cannot be collected by observing performance,
other assessment methods should be used.
1. how to prepare for the receipt and handling of different types of goods
2. procedures for receiving goods, including dealing with discrepancies and late
deliveries
3. staff involved in or affected by a delivery schedule and the information they need to
be able to receive goods efficiently
4. your business' criteria for accepting goods
5. why it is important to check incoming goods against requirements promptly after
uploading
6. recording and control systems including procedures for checking goods received
7. safety and security procedures for receiving goods and materials
8. how to assess the storage needs for goods on order
9. how to protect goods from deterioration and damage in a variety of circumstances
10. how to determine appropriate storage layout and solve storage problems efficiently,
safely and securely
11. how to run the stock recording and controlling systems efficiently and accurately
12. legal requirements for storing goods and materials in food manufacture Chain
13. when and who to check stock and storage, including both routine and spot checks
14. legal and organisational requirements for removing out of date stock
15. your organisation's requirements for storing and moving stock, and how to monitor
that these requirements are being met
16. how to evaluate the profitability of ideas for improving the procedures for moving
and storing stock
17. the causes of stock deterioration and damage and how these affect products
18. your business' requirements and quality standards for storage
19. what information colleagues require to be able to operate the storage system
effectively
20. company policy and procedures relating to goods susceptible to damage or
deterioration
21. your business' systems and procedures for moving and storing goods and materials

Evidence of performance may employ examples of the following assessment:

 observation
 written and oral questioning;
 evidence from company systems (e.g. Food Safety Management System)
 reviewing the outcomes of work
 checking any records of documents completed
 checking accounts of work that the candidate or others have written

© SPS Approved Jan 10 Reference: SD.111/112

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