Frozen items remain frozen during storage daily in

  • No School
  • AA 1
  • 14
  • 100% (1) 1 out of 1 people found this document helpful

This preview shows page 11 - 14 out of 14 pages.

frozen items remain frozen during storage. daily in the thermometer. 9 Use cooling and heating processes that support microbiological safety of food. 27.06.2019 Use the oven, boiling or deep fryer to cook food which like eggs. 10 Monitor food temperature during preparation using required temperature measuring device to achieve microbiological safety. 20.06.2019 Make sure that chicken has the internal temperature above 75 degrees to make sure that is done. 11 Ensure safety of food prepared, served and sold to customers 20.06.2019 Follow policies and procedures in food safety program ASSESSOR SGNIATURE SIT Version 1.3 11 of 14 ©AILFE January 2019
Image of page 11

Subscribe to view the full document.

Unit: __ SITXFSA002 Participate in Safe food handling Practices No. TASK DATE 1 Store, display and provide single use items so they are protected from damage and contamination. 23.05.2019 Watting the balls to be dried to put away 2 Follow instructions for items intended for single use Prevent unnecessary direct contact with ready to eat food. 13.06.2019 Using properly chopping boards to avoid cross contaminati on 3 Clean and sanitise equipment, surfaces and utensils. 30.05.2019 Use sanitizer after clean all of the tables 4 Use appropriate containers and prevent accumulation of garbage and recycled matter. 06.06.2019 Putting the different type of food in respective bin to recycle it 5 Identify and report cleaning, sanitising and maintenance requirements. 20.06.2019 There was a report to fix the dish wash, which wasn’t working the chemical system. It was fixed. 6 Dispose of or report chipped, broken or cracked eating, drinking or food handling utensils 27.06.2019 Make sure that you tell the teacher, like we did when we found the SIT Version 1.3 12 of 14 ©AILFE January 2019
Image of page 12
hose of the dish washer unplugged. 7 Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation 20.06.2019 Make sure that in all of the kitchen there is no food on the floor. 8 Mark and separate from other foodstuffs any food identified for disposal until disposal is complete. 27.06.2019 Working with chicken, after manipulate, put inside of the cool room until the correct time to cook and serve it 9 Dispose of food promptly to avoid cross-contamination 06.06.2019 Using the correct chopping board; like the green one to cut vegetables ASSESSOR SGNIATURE SIT Version 1.3 13 of 14 ©AILFE January 2019
Image of page 13

Subscribe to view the full document.

Results: Satisfactory Not Satisfactory Comments Reassessment Required: Yes No I have received all the feedbacks from my trainer and I agree that I will need to be Reassessed I will book a reassessment within 7 days of feedback Student Signature: …………………………………………………..Date: ……………………………………….. SIT Version 1.3 14 of 14 ©AILFE January 2019
Image of page 14
  • Fall '19
  • Hazard Analysis and Critical Control Points

What students are saying

  • Left Quote Icon

    As a current student on this bumpy collegiate pathway, I stumbled upon Course Hero, where I can find study resources for nearly all my courses, get online help from tutors 24/7, and even share my old projects, papers, and lecture notes with other students.

    Student Picture

    Kiran Temple University Fox School of Business ‘17, Course Hero Intern

  • Left Quote Icon

    I cannot even describe how much Course Hero helped me this summer. It’s truly become something I can always rely on and help me. In the end, I was not only able to survive summer classes, but I was able to thrive thanks to Course Hero.

    Student Picture

    Dana University of Pennsylvania ‘17, Course Hero Intern

  • Left Quote Icon

    The ability to access any university’s resources through Course Hero proved invaluable in my case. I was behind on Tulane coursework and actually used UCLA’s materials to help me move forward and get everything together on time.

    Student Picture

    Jill Tulane University ‘16, Course Hero Intern

Ask Expert Tutors You can ask 0 bonus questions You can ask 0 questions (0 expire soon) You can ask 0 questions (will expire )
Answers in as fast as 15 minutes