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Ns 39 what is the correct storage location and

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NS39. What is the correct storage location and temperature range for each type offood?
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 OFABN: 80 600 951 264RTO: 41322CRICOS: 03858CLevel-6, Suite 6.01/138 Queen Street,Campbelltown, NSW 2560(02) 4608 9972Version 2.0Release Date: Dec 2020Page No: 45[email protected]
Marking criteriaStudentsresponse (tobe completedby theAfter the Knowledge test, the student has provided authenticity for the followingquestions:44. What are four techniques you can use to keep food safe while it is being held in ahot or cold display?
45. What is the purpose of napkin and straw dispensers, protective barriers andindividually wrapped or pre-packaged food?
46. How can you protect single use items from contamination during storage ordisplay? Briefly describe three procedures.
47. What are two procedures or instructions you should follow when using single useitems to package food for display?
48. List ten things you clean on a regular basis in a food production or service area aspart of your job role.
49. What food production or service items are sanitised in your workplace or trainingenvironment? List five examplesSNS50. How can you prevent the accumulation of garbage and recycled materials in yourwork 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 1.0Release Date: September 2019ASTRAL SKILLS INSTITUTE OF AUSTRALIA

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Term
Spring
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ASTRAL SKILLS INSTITUTE OF

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