Displaying andor serving o packaging o transporting o

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displaying and/or serving o packaging o transporting o disposing. calibrate and use a thermometer coordinate different food handling tasks to take account of food safety issues complete documentation for monitoring food safety. Place/Location where assessment will be conducted Panorama Kitchen, Osborne Park Resource Requirements Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package. Documentation/templates to record results of food safety monitoring Manufacturer’s instruction for calibration of a probe thermometer or suitable alternative Instructions for assessment including WHS requirements 1. You are required to wear a complete chef’s uniform 2. Your personal presentation must reflect the standards typically expected and acceptable in the hospitality industry. 3. You will be observed on 3 separate occasions undertaking a variety of tasks relevant to your level of training and the practical subjects you are enrolled in, and currently do as part of your training for example preparation and cooking food for service. 4. You are encouraged to clarify any tasks, requirements or questions you may have with your trainer. SIT Version 1.3 3 of 14 ©AILFE January 2019
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Statement of Authenticity I acknowledge that I understand the requirements to complete the assessment tasks The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment Student Signature: Date: / /201 Observation dates observable skills/tasks the learner is required to demonstrate Satisfactory Element 1: Follow food safety program. Y N 1.1 Access and use relevant information from organisational food safety program. 1.2 Follow policies and procedures in food safety program. 1.3 Control food hazards at critical control points. 1.4 Complete food safety monitoring processes and complete documents as required. 1.5 Identify and report non-conforming practices. 1.6 Take corrective actions within scope of job responsibility for incidents where food hazards are not controlled. Element 2: Store food safely. Y N 2.1 Select food storage conditions for specific food type. 2.2 Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance. 2.3 Store food at controlled temperatures and ensure that frozen items remain frozen during storage. Element 3: Prepare food safely. Y N 3.1 Use cooling and heating processes that support microbiological safety of food. 3.2 Monitor food temperature during preparation using required temperature measuring device to achieve microbiological safety.
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  • Hazard Analysis and Critical Control Points

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