Trainee Information 3

Contents

Trainee Information 3

Certificate of Completion 4

Introduction 5

Storage of stock – Cellar 6

Cellar Conditions 6

Stock Rotation 7

Handling of Wines and Drinks 7

Security 8

Improving Security 9

Self Assessment Test 10

Training Manual

Storing Beverage Stock

This Manual is designed to provide you, the employee, with the full knowledge of all procedures associated with storing beverage stock. You will be aware of all company procedures associated with the safe storage of food deliveries. You will also be able to identify potential food hygiene hazards and know how react in the appropriate way to remedy such situations.

Trainee Information

Name: ______

Manager: ______

Training

Commenced: ______/ ______/ ______(DD/MM/YYYY)

Training

Completed: ______/ ______/ ______(DD/MM/YYYY)

Assessment

Completed: ______/ ______/ ______(DD/MM/YYYY)

Certificate of Completion

I ______(Manager/Supervisor) hereby certify that ______(Employee Name) has successfully completed their training in “stock storage and maintenance” and is fully qualified under the requirements of the establishment in which they are employed herewith.

______

(Signature of Manager/Supervisor)

______

Date

______

(Signature of Trainee)

______

Date

Congratulations!

Introduction

This manual is designed to assist you in the everyday tasks associated with the safe storage and maintenance of stock. You will become fully aware of all procedures associated with cellar control, rotation, storage, and security.

It is essential that you follow all the correct procedures for receiving food deliveries and safe storage of such deliveries. Any potential hazards should be identified and rectified immediately.

All staff members should be aware of reporting any problems outside their own job description.

Storage of Stocks - Cellar

In order to successfully maintain and conduct efficient storage practice, follow the following procedures:

¨  Ensure cleanliness of ceiling, light fittings, walls, shelves and floor. (there should be no dust dirt, spills or insect debris)

¨  Ensure appropriate temperatures are maintained for storage areas as follows:

o  Fridges and cold room - no higher than 7°C

o  Cellars – no higher than 15°C

¨  Ensure that the FIFO principle (First In, First Out) of stock rotation is applied in the storage of all beverages.

¨  Carry out regular inspections to ensure compliance to organisational procedures and standards.

Cellar Conditions

It is important to ensure that cellar conditions are maintained to avoid wine spoilage and maintain quality.

There should always be a thermometer in the cellar which is regularly checked to ensure that the temperature is maintained or no higher than 15˙C.

It is recommended that the cellar also be air-conditioned to minimize dampness and humidity.

The cellar should be on the current, controlled by the backup generator to ensure that power failures do not have a negative influence on the quality of wine.

Lighting should be good, but should be switched off when the air conditioner is not in use.

Stock Rotation

Stock rotation is particularly important with white wines, de-alcoholised and alcohol-free products, which do not last as red wines do. By following stock rotation procedures you are able to ensure that older stock is used before newer stock, thus making sure that the wine does not spoil from having been laid down for too long.

The following types of wines should be laid down:

¨  Only the best white wines - with good acidity, and enough fruit to carry the acidity should be laid down. Only sweeter white wines can be laid down for longer than 3 years.

¨  Cabernet Sauvignon and Cabernet Sauvignon blends benefit from laying down as an example.

Vintage Port should be laid down for a few weeks to allow the sediment to settle. It must be decanted off the sediment (crust) before being served.

Handling of Wines and Drinks

Observing the manner in which cases and individual bottles of drink stock is handled is important to prevent and minimise damage to:

¨  The bottle / or can which hold result in wastage

¨  The cork or seal indicating leakage and possible hygienic concerns.

For wines in particular careful and gentle handling of such stock is important so as not to disturb the content which would adversely affect the quality of the wines.

Security

Implement security procedures as follows by ensuring that:

¨  The storage area is not left unlocked and unattended at any time

¨  Keys are not handed to unauthorised persons at any time

¨  The storage area is properly locked after hours and the keys handed in as required.

¨  That there is a security procedure in place and ensure that it is adequate.

¨  The key log for the signing in and out of keys is checked regularly to ascertain who has had access to the area and for what purposes.

¨  Appropriate disciplinary action is taken if unauthorised persons have had access to the keys.

¨  The issue and receipt log is accurate. If you find inaccuracies, have them corrected.

¨  Another stock-take is done in the case of the previous one being inaccurate.

¨  It is determined where the security breach lies and appropriate disciplinary action is taken according to disciplinary procedures.

Additional Dispense Bars

¨  No unauthorised persons have access to the bar

¨  The bar is not left unattended during operating hours

¨  All stock is locked away after hours

¨  The fridge’s, cupboards and bar entrance are securely locked after hours

¨  Deliveries are handled promptly

Improving Security

Check that all required security procedures are being followed:

¨  Ensure that the storage area is not left unlocked and unattended at any time;

¨  Keys are not handed to unauthorised persons at any time;

¨  The storage area is properly locked after hours and the keys handed in as required.

¨  Check that there is a security procedure in place and ensure that it is adequate.

¨  Check the key log for the signing and signing out of keys to ensure that the required procedures have been followed, and to ascertain who has had access to the area. Take appropriate disciplinary action if you establish that unauthorised persons have had access to the keys, ensuring that the correct disciplinary procedures are followed.

¨  Check the issue and receipt log to ensure that it is accurate. If you find inaccuracies, have them corrected.

¨  Carry out another stock take in case the previous one was inaccurate

¨  Once you are certain that the stock take is correct, determine where the security breach lies and take appropriate disciplinary action, ensuring that the correct disciplinary procedures are followed.

SELF ASSESSMENT TEST

The following test is designed to assist you in remembering all the things you have learnt in this Training Manual.

1. What are the appropriate temperatures for the following:

·  Fridge’s and cold room

·  Cellars

______

2. What are the security measures for cellars and cold rooms?

______

3. Describe how wine and drinks should be handled correctly?

______

4. How can you improve security in the stores?

______

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