What are the contents of stock date codes and rotation labels? Include why stock date codes and
Question:
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2. Explain your understanding of: 2.1 Wastage to a commercial catering organisation and reasons to avoid it. 2.2 Contaminated food as defined by the Australia New Zealand Food Standards (ANZFS) Code. |
3.What are the reasons for protecting food from contamination? |
4.Explain each of the following types of contamination:
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5. Detail the methods of rejecting contaminated food. |
6. Identify 4 potential deficiencies of delivered perishable food items. |
7. Detail the correct environmental storage conditions for the main food types listed below:
Use the following as a guide for your research and answers:
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8. Describe the food safety procedures and standards for storage of perishable supplies. |
9. Detail the main indicators of spoilage and contamination of perishable supplies. |
10. In relation to perishable items, describe the main indicators of quality. |
11. Outline correct and environmentally sound disposal methods for kitchen waste and hazardous substances. |
Income Tax Fundamentals 2013
ISBN: 9781285586618
31st Edition
Authors: Gerald E. Whittenburg, Martha Altus Buller, Steven L Gill