Ns 39 what is the correct storage location and

NS
39. What is the correct storage location and temperature range for each type of
food?
40. Briefly describe how the two-hour/four-hour rule helps keep food safe.
41. What device can you use to monitor the temperature of cooling food? 42. What is the maximum amount of time you can take to reheat food? 43. What are two safe methods of reheating food?
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/ ASTRAL SKILLS INSTITUTE OF
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560
[phone]
Version 2.0
Release Date: Dec 2020
Page No: 45
[email protected]

Marking criteria Students
response (to
be completed
by the
After the Knowledge test, the student has provided authenticity for the following
questions:
44. What are four techniques you can use to keep food safe while it is being held in a
hot or cold display?
45. What is the purpose of napkin and straw dispensers, protective barriers and
individually wrapped or pre-packaged food?
46. How can you protect single use items from contamination during storage or
display? Briefly describe three procedures.
47. What are two procedures or instructions you should follow when using single use
items to package food for display?
48. List ten things you clean on a regular basis in a food production or service area as
part of your job role.
49. What food production or service items are sanitised in your workplace or training
environment? List five examples
S NS
50. How can you prevent the accumulation of garbage and recycled materials in your
work area?
51. What are three techniques you can use to control pests in a food business?
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street, +000 12345 6789 [email protected]
Version 1.0
Release Date: September 2019
ASTRAL SKILLS INSTITUTE OF AUSTRALIA