Reference no: EM133583820

Participate in safe food handling practices

Knowledge Assessment

Question 1
Access the Australia New Zealand Food Standards Code.
Australia New Zealand Food Standards Code
https://www.foodstandards.gov.au/code/Pages/default.aspx
Answer the following questions about food safety standards based on the document.
Refer to Chapter 3: Food Safety Standards (Australia Only) when answering the questions below.

In your own words, briefly explain the purpose of food safety programs.
Access Standard 3.2.1 Food safety programs (Australia only) Division 2 Food safety programs
     
Outline the five general requirements of food safety programs that food businesses must comply to.
Access Standard 3.2.1 Food safety programs (Australia only) Division 2 Food safety programs

Outline the six details a food safety program must have.
Access Standard 3.2.1 Food safety programs (Australia only) Division 2 Food safety programs

Outline the two actions a food handler who suffers from a condition at work must follow.
Access Standard 3.2.2 Food safety practices and general requirements Division 4 Health and hygiene requirements

Outline the three requirements that food handlers must follow whenever washing their hands.
Access Standard 3.2.2 Food safety practices and general requirements Division 4 Health and hygiene requirements

Question 2
Access the local community food safety requirement applicable to your organisation.
Local community food safety requirement refers to standards or guidance set out by your local council to maintain the handling of food of the neighbouring residents in your area.
Answer the questions below about local community food safety regulations and inspection regimes that must be met by food-related organisations based on the local community food safety requirement you accessed.

Identify the link to the summary document of the local community food safety requirement you accessed.

Identify at least two health requirements that any food handler must comply to.

Identify at least two hygiene requirements that food handlers must comply to.

Identify at least two employer responsibilities that food businesses must comply to.

Identify at least two requirements that must be observed when checking safe food handling practices of organisations.

Question 3
Answer the following questions about food safety legislation.
Answers must be based on the current food safety legislation applicable to your state/territory.

Identify the food safety legislation applicable to your state/territory.

Complete the table below by identifying the following:
At least two requirements about food safety organisations need to follow based on legislation identified
At least one consequence for non-compliance to each requirement identified.

Question 4
Access your organisational food safety policies and procedures.
Complete the table below regarding organisational food safety policies and procedures:
Identify at least two requirements about food safety all staff must follow based on the organisational policies and procedures
Identify at least one consequence for non-compliance to each requirement identified

Question 5
Complete the table below regarding hazard analysis and critical control points (HACCP).
Identify at least one instance in which each food production step listed below is considered as a Critical Control Point.
Identify at least one predetermined method of control that can be used to mitigate the instance identified.

Food Production Step
Receiving
Storing
Preparing
Processing
Displaying
Serving
Packaging
Transporting
Disposing of food

Question 6
Read the scenarios about time control methods during food handling.
Answer the questions that follow.

Scenario 1
Maxie owns a chocolate manufacturing company.
She recently underwent HACCP training to receive HACCP accreditation. The accreditation grants her customers an added layer of confidence that her chocolates are safe for consumption.
During the training, she learned that roasting the cocoa beans too long can destroy the flavour of the chocolate to be produced. On the other hand, roasting too short would inhibit microbial growth that would make the chocolate unsafe for consumption. With this, she had set to have the standard roasting time of cocoa to be 45 minutes to ensure the uniformity and quality of the chocolate produced.

Identify the roasting duration that Maxie roasts cocoa.
     
Identify the reason why cocoa is roasted for the identified roasting duration.

Scenario 2
Nash runs a meat shop which sell a wide variety of fresh and canned meat.
The HACCP authorities that granted Nash accreditation taught him that packaging allows a certain time before the meat goes stale. With this, Nash instructed his staff to keep fresh meat in foam trays and shrink wrap refrigerated for only three to five days. Canned meat can be stored for two to five years as indicated in their packaging. Anything that goes over these time period must be thrown out immediately to avoid cross-contamination
Identify how long canned meat can be stored.
     
Identify how long staff was instructed to keep fresh meat in foam while being refrigerated.
     
Briefly explain what happens to the meat if it goes beyond the prescribed duration of keeping it in foam.

Question 7
Read the scenarios about temperature control methods during food handling.
Answer the questions that follow.

Scenario 1
Rowe owns a meat company that raises their own chicken and prepares it for market sale.
Recent news showed another company was stripped away of HACCP accreditation for having spoiled chicken meat upon delivery to supermarkets. High storage temperatures allow moulds to grow on the meat which is a blatant food hazard.
Hearing about the recent news, Rowe ordered that the company is to store fresh chicken meat in a freezer that is below at least 5 degrees Celsius right after slaughter.
Identify the freezer temperature in storing fresh chicken meat right after slaughter.

Briefly explain why the freezer must be at the identified temperature setting in storing freshly slaughtered chicken.

Scenario 2
Mervy runs her own ice cream company from production to market delivery.
She had struggles in the past where the ice cream melt when shipping from the factory to the supermarket. Mervy contacted a HACCP consultant on how to address her concern in which the consultant recommends purchasing trucks with freezer compartments for transportation. She followed the recommendation and purchased trucks that can store the ice cream at about negative 18 degrees Celsius or lower.
Identify the temperature in which trucks are storing ice cream during delivery.
     
Briefly explain the purpose of purchasing trucks with freezer compartments.

Question 8
Complete the table below regarding types of food safety hazard.
Briefly explain the risk of each food hazard type listed below to food quality.
Briefly explain how the risk identified can be prevented.

Types of Food Hazards
Broken glass
Metal
Chemicals
Insects

Question 9
Complete the table below regarding types of food contamination.
Briefly explain the risk of each food contaminant listed below to food quality.
Briefly explain how the risk identified can be prevented.

Examples of Contaminants
Plastic wrap
Pests
Pesticides
Preservatives

Question 10
Identify at least one condition in which food can be contaminated by the microorganisms listed below.

Types of Microorganisms
Fungi
Bacteria
Naturally occurring toxins

Question 11
Complete the table below regarding environment temperature controls for food storage.

Food Allergens
Briefly explain how food allergens can cause cross-contamination.
     
Appropriate Food Storage Environment and Temperature
Complete the table below on appropriate food storage conditions:
Identify the appropriate environment for storing each food type listed below.
Identify the appropriate temperature for storing each food type listed below.

Food Type
Vegetables
Fresh meat
Milk
Butter
Processed food
Temperature Danger Zone

Question 12
Briefly explain the concept of each rule in food safety listed below according to Food Standards Australia New Zealand.

Rules of Food Safety
Two-hour rule
Four-hour rule

Question 13
Access your organisational food safety program.
Answer the following questions about your food safety program.

Outline the parts of your organisation's food safety program.
     
Outline procedures for implementing proper food display according to the organisational food safety program.
     
Identify at least two associated requirements related to safe food handling indicated in the organisational food safety program.

Identify at least two monitoring documents used in implementing the organisational food safety program.

Question 14
Read the scenario about bacterial swabs and counts technique in monitoring food safety.
Cosmo produces and supplies yogurt to a local market.
The local market has a quality requirement for food safety that Cosmo's yogurt needs to comply to. Cosmo is asked to present a proof that the yogurt he supplies has an acceptable microbial count so that it's safe for consumption.
Cosmo used the technique called bacterial swabs and counts to monitor the microbial count of their yogurt. They follow the following steps when conducting this process:
Labelled swab tubes are prepared
The swab stick is removed from the sterile wrapping
The tip of the swab stick is moistened by immersing it in a tube containing dilution liquid
The tip of the swab stick is pressed against the inside wall of the tube to remove excess fluid
An area of the food sample is selected to be swabbed and applied a suitable sized sterile template
The tip of the swab is pressed unto the surface and streaked in two directions at right angles within the template while rotating the swab stick between thumb and forefinger
The swab is then placed back in the tube with the dilution material, with the stick aseptically broken or cut off
The sample area and templates are then cleaned with alcohol wipes
A record of the findings is then prepared to serve as proof that the yogurt that Cosmo sells complies with the local market's requirement.
Answer the questions that follow.

Enumerate the eight steps used to conduct the technique that Cosmo used to monitor the microbial count of their yogurt.

Briefly explain the importance of conducting bacterial swabs and counts.

Question 15

Read the scenario about checking and recording food stored in appropriated timeframes and visually examining food for quality to monitor food safety.
Ashton owns a milk production company.
Upon production, the company uses a heating process called pasteurisation to prolong the shelf life of milk. Milk is stored in a large tank while being heated at 69 degrees Celsius for at least 30 minutes. Thermometers are used to monitor temperatures for the whole process. Milk temperature is recorded in a monitoring document every five minutes during the heating process. Afterwards, milk is quickly cooled to retain a high percentage of the milk's natural enzymes and beneficial bacteria.
During storage, pasteurised milk is placed in individual bottles and are refrigerated at 5 to 7 degrees Celsius and can be stored for about 12 to 14 days. Each milk bottle is inspected by the staff for possible change in colour and texture. Spoiled milk may turn into a slightly yellowish colour and lumpy texture, and must be disposed of immediately.
Answer the questions that follow.

Identify the heating process used to prolong the shelf life of milk.
Identify the tool used to monitor temperatures during the heating process.
Identify how often is the temperature reading recorded in a monitoring document during the heating process.     
Identify how long milk can be stored after pasteurisation.     
Briefly explain how milk is identified as spoiled through inspection.

Question 16
Briefly explain the purpose of each chemical test listed in monitoring food safety.

Types of Chemical Test

Infrared spectroscopy

Nuclear magnetic resonance spectroscopy

High-performance liquid chromatography

Question 17
Read the scenarios about monitoring and recording food and storage equipment temperatures to monitor food safety.
Answer the questions that follow.

Scenario 1
Jacob is a food inspector for a local food audit agency.
In one of his audits, he was asked to check if the meat stored in the freezer is being stored with appropriate temperature control. He used a thermometer with accuracy of plus minus one degree Celsius to check the meat's average stored temperature, in which he found out to be negative 17 degrees Celsius. Other than the food temperature, Jacob also checked the freezer's temperature setting which he found out to be negative 19 degrees.
All temperature readings taken are recorded to evaluate the appropriateness of the practice in the company being audited. Knowing that the acceptable storage freezing temperature for meat is negative 18 degrees, he concluded that the company is appropriately and safely storing meat and has passed the inspection.

Identify the instrument used to measure the temperature of meat.
     
Identify the acceptable freezer temperature for storing meat.
     
Briefly explain how Jacob concluded that the company should pass the inspection.

Scenario 2
Tony owns a bakery serving freshly baked bread from morning until late night.
Because of lack of manpower, he sees to it that all baking processes are completed before the store opens so that the staff can focus on selling the baked goods. However, the store opens at 6 am in the morning until 10 pm in the evening. Temperature in which the bread is stored must be controlled at all times to ensure that bread is kept fresh for selling and consumption.
Given the situation, Tony purchased heated holding and proofing cabinets that can store bread at precisely 20 degrees Celsius. He advised the staff to measure and record the temperate of one bread using a temperature to make sure that the temperature is well kept at all times. When the temperature of the bread goes outside the range of 19 to 21 degrees Celsius, the staff adjusts the temperature of the holding and proofing cabinet to regulate the temperature appropriately.
Identify the equipment that Tony purchased to maintain the temperature of his bread at all times.
     
Identify the temperature setting of the equipment when storing bread.

Briefly explain Tony's advise to the staff regarding the equipment.

Question 18
Read the scenario about packaging control in safely serving and selling food to customers.
Lana started an Indian takeout food hub, mainly catering food deliveries from online apps.
As she had only started, the menu on her food hub is only limited to three dishes, mainly: pita, shawarma rice and chicken curry. After receiving an order from the online app, the staff prepares the food for delivery.
Pitas are wrapped in tin foils which holds them together and makes them easy to transport. Shawarma rice are placed in sealed airtight, plastic containers using a high-quality polyethylene film that keeps the food heated during delivery. And chicken curry is placed in paper boxes with tightly taped aluminium foil paper.
Upon delivery, the delivery person is to send photos to the app that the packaging of the food delivery is untampered or undamaged. Customers can send feedback to Lana through the app if they receive tampered or damaged food packaging.
Answer the questions that follow.

Identify the food packaging used for each dish listed below.

Briefly explain how the food packaging is monitored during delivery.

Question 19
Read the scenario about measures for food items in safely serving and selling food to customers.
Yosemite owns a candy stall in the centre of the Circle Mall downtown.
The stall has a wide variety of candy products that customers can choose from, which are separated by thick fiberglass containers with airtight seals to avoid unwanted exposure to moist. These containers are transparent so that Yosemite can easily keep track how much candy supply he has left and determine if certain candies get mixed up.
When a customer purchases candy, only the staff can take candies out of the containers using plastic thongs while wearing rubber gloves. This is to ensure that each candy served is safe for consumption and free from any contamination.
Answer the questions that follow.

Briefly explain the purpose of using fiberglass containers.
Briefly explain how Yosemite supervises the candy on display.
Identify the utensil used to take out candies from containers.
Briefly explain why the utensil is required to be used in handling candy.

Question 20
Complete the table below regarding safe food handling practices.
Identify at least two safe food handling practices for each type of food listed below.
Briefly explain how each practice identified is applied in the workplace.

Types of Food
Dairy

Dry goods

Raw egg foods

Cooked eggs
Frozen goods

Fruit and vegetables

Meat and poultry

Fin fish and shell fish

Question 21
Briefly explain how each temperature probe operation is performed.

Operating Procedures
Calibration
Correct use
Cleaning methods
Identifying faults

Question 22
Read the scenarios regarding cleaning equipment and materials used in areas related to food handling.
Answer the questions that follow.

Scenario 1
Jarrett is a new service crew in Peetal, a restaurant in The Continent Hotel.
Part of Jarrett's responsibilities is to clean kitchen sinks before the diner opens in the morning. Jarrett checked the storage room and saw three cleaning materials: baking soda, bleach and dish soap. He decided to pick up and use the dish soap since this is the cleaning material that used for frequent cleaning.
Before cleaning the sink, Jarrett looked for instructions on the dish soap's packaging. The packaging provided instructions on using the dish soap which indicates the following steps:
Add about 3 to 5 drops of the dish soap on a clean and damp sponge
Squeeze the sponge on running water for about one to seconds
Use the sponge to wipe the surface to be cleaned.
Jarrett proceeded to clean the kitchen sink following the instructions indicated in the packaging of the dish soap.
Identify the cleaning material Jarrett chose to clean the kitchen sink with.

Identify the reason why the chosen cleaning material was considered over the other choices.
     
Enumerate the three steps in using the chosen cleaning material based on the instructions from the packaging.

Scenario 2
Jojo is a service crew in Lattetude, a cafe in The Continent Hotel.
During one of her shifts, the barista accidentally spilled coffee on the kitchen floor. Jojo rushed to the storage room to pick up cleaning equipment to remove the spilled coffee on the floor. She found three cleaning equipment: Brushes, cleaning dusters and sponge mops. Jojo took the sponge mop because it can absorb fluid.
The sponge mop is brand new and includes an instruction manual as a guide in using. Jojo read the instructions on the instruction manual which indicates the following steps:
Attach the head of the sponge shaft to one of the tips of the pole
Rest the sponge part to the floor
Sway the mop back and forth using the pole to wipe the floor
Jojo followed the instructions indicated in the manual to clean the spilled coffee on the kitchen floor.
Identify the cleaning equipment Jojo chose to clean the kitchen floor with.

Identify the reason why the chosen cleaning equipment was considered over the other choices.
     
Enumerate the three steps in using the chosen cleaning equipment based on the instructions from the instruction manual.

Question 23
Read the scenarios regarding sanitising equipment and materials used in areas related to food handling.
Answer the questions that follow.

Scenario 1
Helen is a manager of Heion, a restaurant in The Continent Hotel.
As part of the safety protocols of the company, each branch must always ensure that all kitchen surfaces are disinfected before proceeding with the actual baking. Helen checked for items to use in enforcing this in which she found three materials: Alcohol, Chlorine and Hydrogen Peroxide. She advised all staff attending the baking process to disinfect all kitchen surfaces using a sanitising material. Helen chose alcohol as this is the material that would safely sanitise the kitchen surfaces without the risk of contaminating the dough.
To ensure that the alcohol is used safely in sanitising the kitchen surfaces, Helen asked the bakers to follow the advice printed on the label of the alcohol. The label indicates the following steps:
Transfer the alcohol on a spray bottle
Spray the alcohol three times on the kitchen surface
Spread the alcohol to the surfaces by wiping it with cloth

Identify the sanitising material Helen chose to implement the company's safety protocols.
     
Identify the reason why the chosen sanitising material was considered over the other choices.

Enumerate the three steps in using the chosen sanitising material based on the advice printed on the label.

Scenario 2
Blake is a service crew in The Lounge, a bar in The Continent Hotel.
The local government where the hotel is located in required all establishment to enforce sanitation in their premises during operations. The owner of the bar asked Blake to look for sanitation equipment that they can use to follow this requirement. After making a few calls, Blake was able to identify three sanitation equipment: Automatic alcohol dispensers, UV sanitising machine and automatic sanitising sprayers. After discussing his findings with the bar owner, they agreed to use the automatic sanitising sprayers so that the kitchen area is sanitised automatically every few hours.
After purchasing the automatic alcohol dispenser, Blake installed the machine inside the kitchen. He checked the instruction manual for instructions on using the machine and found the following steps in using the machine:
Fill up the tank of the machine with sanitation liquid
Turn on the machine
Set the timer for the desired frequency of sanitation
Identify the sanitising equipment Blake and the bar owner chose to follow the requirement of the local government.

Identify the reason why the chosen sanitising equipment was considered over the other choices.
     
Enumerate the three steps in using the chosen sanitation equipment based on the instructions from the instruction manual.

Question 24
Read the scenarios regarding pest control equipment and materials used in areas related to food handling.
Answer the questions that follow.

Scenario 1
Beverly is a recently hired cook at La Bellisima, a restaurant in The Continent Hotel.
The restaurant is infested with rats running all over the place and damaging food items. This had become a major issue and has driven customers away. Beverly discovered this on her first day and quickly looked for ways to solve the issue. Using her smartphone, she made a quick search on materials for dealing with rat infestations and found three related pest control materials: insecticide, mouse traps and sticky papers. Beverly decided to order mouse traps to use for catching the rats running around the restaurant.
During her quick search, Beverly took note of the manufacturer's advice on using the mouse traps. The manufacturer's advice indicates the following steps:
Open the trap by slinging the door and locking it with the switching mechanism
Place food bait on the hook of the switching mechanism
Place mouse trap on areas where mice are usually found

Identify the pest control material chosen by Beverly to deal with the rat infestation.

Identify the reason why the chosen pest control material was considered over the other choices.
     
Enumerate the three steps in using the chosen pest control material based on the advice from the manufacturer.

Scenario 2
Polly is a service crew in Heion, a restaurant in The Continent Hotel.
All sorts of insects are plaguing the kitchen and damaging food items. Polly checked their stock room to look for equipment he can use for resolving the issue. He found three pest control equipment available in the stock room: Respirator, UV flashlight and Pesticide Sprayers. Polly immediately took the pesticide sprayer as he intends to kill the insects infesting the restaurant's kitchen.
To ensure that he uses the machine correctly, he read the instructions on the instruction manual which indicates the following steps:
Fill up the tank of the machine with pesticide up to about three centimetres from the lid
Carry the tank on your back by slinging the strap to your shoulders
Hold the nozzle with one hand and press the button on the nozzle to spray the pesticide to the intended area
Polly proceeded to use the pesticide sprayer following the instructions on the instruction manual.

Identify the pest control equipment Polly chose to deal with the insect infestation.
     
Identify the reason why the chosen pest control equipment was considered over the other choices.
     
Enumerate the three steps in using the chosen pest control equipment based on the instructions from the instruction manual.

Question 25
Briefly explain how to ensure safe food handling for each high-risk customer listed below.

High-Risk Customers
Children
Babies
Pregnant women
Aged persons
People with immune deficiencies
People with allergies
People with medical conditions

Practical Assessment

This workplace assessment requires you to follow predetermined procedures as outlined in a food safety program.
This assessment is divided into five tasks:
Task 1: Store Food Appropriately
Task 2: Prepare Food for Serving
Task 3: Manage Single Use Items
Task 4: Check Food Safety Measures
Task 5: Dispose Unsafe Food
You are required to complete the assessment tasks in an industry workplace; or an industry-realistic simulated environment.

Task 1: Store Food Appropriately

STEPS TO TAKE
Access and review the following documents you will need in this task:
Organisational food safety program, containing policies and procedures on safe food handling practices implemented in the workplace
Documents containing list of food suppliers
Flow charts identifying critical control points
Identify at least two food types to be stored.
At least one of the food types must be a frozen food item
At least one processed food item
Identify at least one supplier for each food type identified.
Arrange transport of each food type identified.
Receive each food transported from supplier.
Identify appropriate storage conditions for each food type identified, including:
At least one storage area
Maximum storage time
Temperature
Store each food type safely to achieve the following:
Ensure food is not contaminated
Maximise their freshness, quality and desired appearance
Follow safe handling practices based on your organisation's food safety program while doing the following:
Transporting food items
Receiving food items
Storing food items

Task 2: Prepare Food for Serving

STEPS TO TAKE
Access and review the following documents you will need in this task:
Organisational food safety program from Workplace Assessment Task 1
Organisational policies and procedures on temperature probe calibration
Flow charts identifying critical control points from Workplace Assessment Task 1
Take food orders from at least two customers.
Collectively, orders recorded must include:
At least one order that needs to be cooled
At least one order that needs to be heated
At least one customer requirement for each food order
At least one allergen request from the orders taken
Prepare food orders using at least one of the following to promote food safety:
Cooling process
Heating process
Throughout the process used, monitor the temperature based on organisational policies and procedures.
Prepare each food order for serving based on safe food handling practices.
Serve each food order prepared based on safe food handling practices.

Task 3: Manage Single Use Food Items

While being observed by your assessor, manage single use food items based on your organisation's food safety program.
STEPS TO TAKE
Access and review the following documents from Workplace Assessment Task 1:
Organisational food safety program with information on the following:
Storing single use food items
Preparing single use food items for customer consumption
Displaying single use food items
Flow charts identifying critical control points
Consult with your supervisor to complete the following:
Receive instructions on managing single-use food items
Identify single use food items used in handling food in the organisation, including:
At least one food item to be stored
At least one single use food item to be displayed
At least one food item to be provided to customers
Perform the following to protect single-use food items identified from damage and contamination:
Store at least one single-use food item appropriately
Display at least one single-use food item appropriately
Provide at least one single-use food item to customers appropriately

Task 4: Check Food Safety Measures

This task requires you to check and ensure appropriate food safety measures are implemented in your organisation based on your organisation's food safety program.
STEPS TO TAKE
Access and review the following documents:
Organisational food safety program from Workplace Assessment Task 1 with information on the following:
Cleaning requirements
Sanitising requirements
Maintenance requirements
Handling infestation
Disposal of damaged utensils
Disposal of unsafe utensils
Candidate's job description
Flow charts identifying critical control points
Identify the following requirements for the items related to food handling in your organisation:
Cleaning requirements, including:
At least one requirement in cleaning dirt
At least one requirement in cleaning food waste
At least one requirement in cleaning grease
At least one requirement in pest waste removal
Sanitising requirements, including:
At least one requirement in sanitising eating utensils
At least one requirement in sanitising drinking utensils
At least one requirement in sanitising food contact surfaces
At least two maintenance requirements in fixing equipment with minor faults

Identify the following items related to food handling in your organisation:
At least one food equipment
At least two surfaces
At least two utensils
Clean and sanitise each item related to food handling identified.
Identify at least one food equipment with minor fault.
This can be the same food equipment cleaned and sanitised in this task.
Fix the minor fault to maintain condition of food equipment.
Identify and dispose the following items:
At least one damaged eating utensil
At least one damaged drinking utensil
At least one damaged food handling utensil
At least one unsafe eating utensil
At least one unsafe drinking utensil
At least one unsafe food handling utensil
Identify and address the following:
At least one area with animal infestation
At least one area with pest infestation
You must identify measures to take to address each infested area.
Complete a food cleanliness report based on the information above.
Use your organisation's template for food cleanliness reports, or you may use the Food Cleanliness Report template provided at The Continent Hotel site.
Submit the completed food cleanliness report to your supervisor.

Task 5: Dispose Unsafe Food

STEPS TO TAKE
Access and review the following documents:
Organisational food safety program from Workplace Assessment Task 1 with information on the following:
Disposing food items
Documentation of food items disposed
Reporting of incidents of food contamination
Organisational policies and procedures on food disposal
Flow charts identifying critical control points
Identify at least two food items for disposal.
At least one of the food items identified must be contaminated.
Dispose each food item identified appropriately.
In doing so, mark and separate each food item prior to disposal.
Complete the food disposal document based on the information above.
Use your organisation's template for food disposal reports, or you may use the Food Disposal template provided at The Continent Hotel site.
Submit the completed food disposal document to your supervisor.
YOU WILL BE ASSESSED ON YOUR
Practical knowledge of organisational requirements for disposal and reporting of unsafe and damaged food items
Practical skills relevant to disposing off and reporting of unsafe and damaged food items