33 ensure safety of food prepared served and sold to

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3.3 Ensure safety of food prepared, served and sold to customers. Element 4: Provide safe single use items. Y N 4.1 Store, display and provide single use items so they are protected from damage and contamination. 4.2.Follow instructions for items intended for single use. Element 5: Maintain a Clean environment Y N SIT Version 1.3 4 of 14 ©AILFE January 2019
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5.1 Clean and sanitise equipment, surfaces and utensils. 5.2 Use appropriate containers and prevent accumulation of garbage and recycled matter. 5.3 Identify and report cleaning, sanitising and maintenance requirements. 5.4 Dispose of or report chipped, broken or cracked eating, drinking or food handling utensils. 5.5 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. Element 6: Dispose of food safely Y N 6.1 Mark and separate from other foodstuffs any food identified for disposal until disposal is complete. 6.2 Dispose of food promptly to avoid cross-contamination. Assessment 2 Your task: During 4 practical service instances on-the-job or in your training facilities relevant to your area of training, your trainer will observe you coordinating and performing your typical workplace tasks. You will be observed incorporating the use of safe food handling practices, and using the correct methods of controlling food hazards at each of the critical control point of the catering cycle as listed in the instructions. 1. You are required to perform the following tasks outlined below for each of the 4service instances. 2. The checklist below provides a guideline for aspects which will be included for each observation instance. SIT Version 1.3 5 of 14 ©AILFE January 2019
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Commercial Cookery Practical Observation Form Student: ______________ Class: ______________ Term: ______________ Trainer: ______________ Unit: __SITXFSA002 Participate in Safe food handling Practices Elements to be observed No. Task Date 1 Access and use relevant information from organisational food safety program 23.05.2019 Washing hands before start cooking, wear uniform, safe shoes. 2 Follow policies and procedures in food safety program 13.06.2019 Checking items (ex. Expiration date , defective ingredients ) 3 Complete food safety monitoring processes and complete documents as required 30.05.2019 Prepared dishes keep in the refrigerator SIT Version 1.3 6 of 14 ©AILFE January 2019
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or cover it. 4 Identify and report non- conforming practices. 06.06.2019 Told someone to use gloves 5 Take corrective actions within scope of job responsibility for incidents where food hazards are not controlled 20.06.2019 Told someone to use gloves 6 Select food storage conditions for specific food type. 27.06.2019 Raw meet should be stored in the cool room 7 Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance. 20.06.2019 Raw meet should be stored in the cool room with label: date and name 8 Store food at controlled temperatures and ensure that frozen items remain frozen during storage. 27.06.2019 Check the temperature daily in the thermomete r.
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  • Hazard Analysis and Critical Control Points

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