Commercial Cookery Practical Observation FormStudent: ________Class: ___B__________ Term: ____1________ Trainer: _PAUL DESPORT_________ Unit: __SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY Elements to be observed No.TASKSELF EVALUATION1Follow organisational hygiene proceduresWashing hands before start cooking, wear uniform, safe shoes.2Report unsafe practices that breach hygiene procedures promptlyIncorrect cutting board use(vegetables cut from white cutting board)3Identify food hazards that may affect the health and safety of customers, colleagues and self.Checking items (ex. Expiration date, defective ingredients)4Remove or minimise the hygiene hazard and report as appropriate for follow-up.
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