The meaning of hazardous foods especially as

6. The meaning of hazardous foods, especially as described by local legislation and national food codes
including typical examples for potentially hazardous foods across all food groups.
7. Instructions for the use, sanitation and calibration of food thermometers including the legally
permitted tolerances for probe thermometers.
8. The requirements for ensuring food safety for single use items.
Assessment Coversheet-V2018.1-100818 © Canterbury Technical Institute - 2018| Page 7 of 11

Canterbury Technical Institute
CRICOS Code – 02938M RTO No: 31645
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Disposable plates, mugs, cups and bowls

Individually packaged sugar, sweetener and whitener

Individually packaged condiments, e.g. tomato sauce, soy sauce, wasabi

Individually packaged jams, spreads and butters

Individually packaged tea, coffee and other drinks

Face wipes and serviettes

Straws
Whenever single-use items are available, it is essential that they are stored, displayed and packaged
appropriately. For example, serviette and straw dispensers should be used to prevent customers touching
more than 1 item at a time. Putting straws in a glass and allowing customers to touch them is unhygienic.
Single-use items must not be reused and torn or damaged items must never be given out.
9. The requirements for handling and disposing of damaged items, food that has been recalled, waste
removal and vermin control.