Use the Record templates available in Moodle T2 for giving evidence of the activities described above.

Do not forget to complete all your record forms and submit in Moodle:

1. Goods receiving form
2. Fridge and Freezer Temperature log
3. Disposal/wastage log
4. Food product temperature log
5. Daily kitchen cleaning checklist
6. Pest control log

Assessment Task 2: Checklist

For Trainers Purpose Only
Student's name:
Did the student:	Completed successfully?		Comments
	Yes	No
Observation 1: Receive and store food
Access and use relevant information from food safety program?
Follow policies and procedures in the food safety program?
Control all food hazards at all of the critical control points?
Monitor food safety and complete logs?
Identify and report food safety hazards?
Take corrective actions for incidents where food hazards are not controlled?
Place food items into the correct food storage area and check conditions are correct?
Store food items in suitable environmental conditions to ensure food does not become contaminated and to maximise freshness, quality and appearance?
Store food at required temperatures?
Check that frozen items from delivery are still frozen on storage?
Store single use items correctly?

 

 

 

Observation 2: Prepare and process food
Access and use relevant information from food safety program?
Follow policies and procedures in the food safety program?
Control all food hazards at all of the critical control points?
Monitor food safety and complete logs?
Identify and report food safety hazards?
Clean and sanitise equipment, surfaces and utensils as required prior to commencement of food preparation?
Prepare food, monitoring the food temperature using a digital thermometer?
Cool food following procedures to ensure microbiological safety of food?
Heat food following procedures to ensure microbiological safety of food?
Follow food safety procedures for displaying and serving food items prepared?
Follow instructions for single use items?
Display and provide single use items correctly?
Transport the food items safely?
Observation 3: Clean up and disposal
Access and use relevant information from food safety program?
Follow policies and procedures in the food safety program?
Control all food hazards at all of the critical control points?
Monitor food safety and complete logs?
Identify and report food safety hazards?
Clean and sanitise equipment, surfaces and utensils?
Use appropriate containers for food items, rubbish and recycling?
Prevent accumulation of garbage and recycled matter?
Identify and report cleaning, sanitising and maintenance requirements?
Identify and then dispose of chipped, broken or cracked eating, drinking or food handling utensils?
Check food handling areas for animals and pests and report incidents of animal or pest infestation?
Label food waste and separate from other foodstuffs until it can be disposed of?
Dispose of food promptly to avoid cross-contamination?
Task outcome:	Satisfactory			Not satisfactory

Answer rating: 100% (QA)

It appears that you are providing a checklist for assessing a students competency in food safety practices and procedures The list is structured into three main observations receiving and storing food ... View the full answer