4 identify two things you must check from each

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4. Identify two things you must check from each section of the Allergy Aware Checklist in Chapter 3.3 of the Learner Guide. These sections are: Know your ingredients Avoid cross-contamination Listen to your customers Educate your staff. 5. Identify three things you can do to avoid risks associated with handling and serving eggs.
18 SITXFSA002 Participate in safe food handling practices Version 1.1 ACTIVITY 4A Objective To provide you with an opportunity to store, display and provide single use items so they are protected from damage and contamination and identify instructions for items intended for single use. 1. Which single-use items are used in your organisation? What are their instructions for use? 2. Which general guidelines should you follow when handling single use items?
ACTIVITY 5A Objective To provide you with an opportunity to describe proper practice to clean and sanitise equipment, surfaces and utensils. 1. What guidelines do you follow to clean the following from equipment, surfaces and utensils?
2. HOW WOULD YOU CLEAN AND SANITISE THE FOLLOWING?
19 SITXFSA002 Participate in safe food handling practices Version 1.1 3. Describe the steps involved in cleaning a temperature probe.
20 SITXFSA002 Participate in safe food handling practices Version 1.1 ACTIVITY 5B Objective To provide you with an opportunity to use appropriate containers and prevent accumulation of garbage and recycled matter. 1. Why is it important to manage garbage and recycled matter? 2. How do you manage the following types of waste in your workplace? Vegetable peelings Waste from raw meat, fish and poultry Packaging materials Food waste from customers’ plates Eggshells. 3. WHICH WASTE MANAGEMENT PROCEDURES ARE IN PLACE IN YOUR ORGANISATION?
21 SITXFSA002 Participate in safe food handling practices Version 1.1 ACTIVITY 5C Objective To provide you with an opportunity to identify and report cleaning, sanitising and maintenance requirements. What would you do in the following situations? You notice dirt and grease on knives and spoons that are on the same chopping board as pastries that are being prepared for service The temperature probe is not working properly You notice some chips in the glasses that are being prepared for service The motor on the food mixer seems to be working slowly and is not mixing properly.
22 SITXFSA002 Participate in safe food handling practices Version 1.1 ACTIVITY 5D Objective To provide you with an opportunity to discuss the dangers of chipped, broken or cracked eating, drinking or food handling utensils.

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