Reference no: EM133015328

1. Discuss what condition or factor influence the risk of contamination of meat

2. Identify 4 indicators of quality of perishable items

3. Describe the process you could follow to sanitised equipment

4. Describe how the first in, first out method works in relation to food safety procedures and standards for storage

5. When you arrive at work at 11 pm and notice there is no power to the cool room. On the inspection you find the temperature is 10 degrees. It was last checked at close of business with a temperature reading of 3 degrees. What should you do with the food stock?

6. What is likely or possible effect to your customers if they consume contaminated food or beverages

7. What are the likely repercussions to your organisation if you were to sell contaminated food or beverage to customers

8. Describe a waste management system you could use in commercial kitchen

9. What information should be included on food labelling, stock date code and rotation label within commercial kitchen

10. Describe how would you dispose of environmentally hazardous substance such as cleaning products/chemical/cooking oil.

11. Where does inventory go on profit and loss statement

12. What cause stocktake discrepancies list at least 5

13. Conduct research and outline the standardised format for costing a restaurant menus

14. Identify at least tips for effective stock control and inventory management