Written Activity

Your task is to write the answers to each of the following questions. You can discuss your answers with your Trainer and classmates.

Name

First

Date

MM slash DD slash YYYY

1. List at least four (4) workplace hazards that can occur when working with temperature-controlled stock?

Untitled

2. What is the purpose of correct PPE?

Untitled

3. What food safety legislation applies to your workplace? List 2

Untitled

4. What is the Food Standards Code? (Tick one box only)

Untitled

Australia New Zealand Food Standards Code

United Kingdom Food Standards

New Zealand Australian Food Safety Council

Australasian Food Safety Legislation

5. Why does the Food Standards Code exist?

Untitled

6. What types of temperature-controlled storage facilities are available in work areas relevant to temperature-controlled stock?

Untitled

7. Explain the following stock handling procedures?

Untitled

8. List the procedures used in monitoring stock temperatures in the workplace?

Untitled

9. From the major types of ingredients listed, identify for each their handling and storage requirements:

Untitled

10. What are the applicable reporting requirements when monitoring stock temperature in the workplace?

Untitled

11. List two (2) the main pieces of goods handling equipment you use in your workplace?

Untitled

12. What are the requirements that must be met when keeping food safety records?

Untitled

13. Identify two (2) methods that are used in the workplace to isolate or quarantine food which may be unsafe.

Untitled

14. Briefly outline the product and ingredient traceability procedures at your workplace.

Untitled

15. Identify the clothing and footwear requirements you need to adhere to when working in and moving between food handling areas.

Untitled

16. List the workplace cleaning standards relevant to temperature-controlled work areas?

Untitled

Project

In this task you are to complete the following activities to demonstrate your ability to work with temperature-controlled stock.

Part A

Complete the attached table and tick where you think the food item should be stored

Lettuce

Untitled

PANTRY

Untitled

FRIDGE

Untitled

FREEZER

Milk

Untitled

PANTRY

Untitled

FRIDGE

Untitled

FREEZER

Potato Chips

Untitled

PANTRY

Untitled

FRIDGE

Untitled

FREEZER

Canned Tuna

Untitled

PANTRY

Untitled

FRIDGE

Untitled

FREEZER

Eggs

Untitled

PANTRY

Untitled

FRIDGE

Untitled

FREEZER

Ice Cream

Untitled

PANTRY

Untitled

FRIDGE

Untitled

FREEZER

Bananas

Untitled

PANTRY

Untitled

FRIDGE

Untitled

FREEZER

Pre-Packaged Chicken

Untitled

PANTRY

Untitled

FRIDGE

Untitled

FREEZER

Sausages

Untitled

PANTRY

Untitled

FRIDGE

Untitled

FREEZER

Mince Meat

Untitled

PANTRY

Untitled

FRIDGE

Untitled

FREEZER

Food Holding Temperature Log

Complete the attached temperature log listing the 3 different products you are taking the temperature of.

FBPOPR2079 WORK WITH TEMPERATURE CONTROLLED STOCK

Written Activity

Your task is to write the answers to each of the following questions. You can discuss your answers with your Trainer and classmates.

1. List at least four (4) workplace hazards that can occur when working with temperature-controlled stock?

2. What is the purpose of correct PPE?

3. What food safety legislation applies to your workplace? List 2

4. What is the Food Standards Code? (Tick one box only)

5. Why does the Food Standards Code exist?

6. What types of temperature-controlled storage facilities are available in work areas relevant to temperature-controlled stock?

7. Explain the following stock handling procedures?

8. List the procedures used in monitoring stock temperatures in the workplace?

9. From the major types of ingredients listed, identify for each their handling and storage requirements:

10. What are the applicable reporting requirements when monitoring stock temperature in the workplace?

11. List two (2) the main pieces of goods handling equipment you use in your workplace?

12. What are the requirements that must be met when keeping food safety records?

13. Identify two (2) methods that are used in the workplace to isolate or quarantine food which may be unsafe.

14. Briefly outline the product and ingredient traceability procedures at your workplace.

15. Identify the clothing and footwear requirements you need to adhere to when working in and moving between food handling areas.

16. List the workplace cleaning standards relevant to temperature-controlled work areas?

Project

In this task you are to complete the following activities to demonstrate your ability to work with temperature-controlled stock.

Part A

Complete the attached table and tick where you think the food item should be stored

Lettuce

Milk

Potato Chips

Canned Tuna

Eggs

Ice Cream

Bananas

Pre-Packaged Chicken

Sausages

Mince Meat

Food Holding Temperature Log

Complete the attached temperature log listing the 3 different products you are taking the temperature of.

Venue

Water 2 All

Date

Product

7AM

8AM

9AM

Product

10AM

11AM

12PM