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Source fresh produce sustainably for use in a professional kitchen

URN: PPL4PC1
Business Sectors (Suites): Hospitality - Professional Cookery
Developed by: People 1st
Approved on: 01 Mar 2022

Overview

This standard is about gaining an understanding of and skills to source fresh produce sustainably. It also covers how farming processes, local geography and transportation methods impact on the environment and on the price, quality and availability of fresh produce; and how storage and preservation techniques contribute to sustainability. When you have completed this standard you will be able to evaluate your current suppliers to maximise sustainable sources of fresh produce to the organisation.

This standard is recommended for senior chefs.

When you have completed this standard you will have demonstrated your understanding of and your ability to:

  • Source fresh produce sustainably for use in a professional kitchen

Performance criteria

You must be able to:

1. Investigate the supply of fresh produce 2. Assess the effect of geography on local produce 3. Evaluate suppliers of fresh produce to an organisation 4. Justify the use of new sources of fresh produce to an organisation 5. Use quality marks and guidelines when choosing fresh food suppliers 6. Store fresh produce in line with relevant legal and organisational requirements 7. Use techniques to preserve fresh produce in line with food safety and organisational requirements 8. Evaluate the success of organisational storage and preservation techniques

Knowledge and Understanding

You need to know and understand:

1. The use of sources of sustainable fresh produce 2. Quality marks and guidelines to use when choosing fresh food suppliers 3. The relationship between the seasons and availability of fresh produce 4. The impact of sourcing fresh produce on food miles 5. The impact of transportation methods on fresh produce 6. Methods of reducing the number of vehicle journeys made when arranging the delivery of fresh produce 7. The barriers to sourcing fresh produce sustainably 8. How to overcome the barriers to using sustainably sourced fresh produce 9. The impact of farming processes on the environment 10. The differences in locally versus regional versus international sources of supply 11. The benefits of storing and preserving fresh produce 12. The effects of different preservation methods and processes on fresh produce 13. How produce out of season can be stored and preserved to extend shelf-life and maximise use

Scope/range

1. Fresh produce
1.1 red meat
1.2 white meat
1.3 poultry
1.4 game
1.5 fish and shellfish
1.6 fruit and vegetables

2. Quality marks and guidelines
2.1 Marine Society
2.2 Little Red Tractor
2.3 Organic Farmers & Growers
2.4 RSPCA Freedom Food
2.5 Soil Association Certificate
2.6 Food for life catering mark

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

28 Feb 2027

Validity

Current

Status

Original

Originating Organisation

People 1st International Ltd

Original URN

PPL4PC1

Relevant Occupations

Chef

SOC Code

5434

Keywords

source, fresh produce