SITSS00069_ST_Assessment Package_V1.1

Assessment Package Team: Drysdale Statewide Qualification/s SIT30821 Certificate III Commercial Cookery Skill Set SITSS00069 Food Safety Supervision Skill Set Target Group Course This skill set is for food handling personnel or food safety supervisors working in tourism, hospitality and catering organisations with permanent or temporary kitchen premises, and smaller food preparation or bar areas. Teacher: Location: Tel: E-mail: Location: Tel: E-mail: About the skill set SITSS00069 Food Safety Supervision Skill Set This skill set is for food handling personnel or food safety supervisors working in tourism, hospitality and catering organisations with permanent or temporary kitchen premises, and smaller food preparation or bar areas. A set of skills to equip individuals in hygienic practices and handling food safely during the storage, preparation, display, service, and disposal of food. Certification requirements apply at a state and territory level to individuals involved in food handling or supervision. Certification in some States relies on the achievement of specific units of competency relating to food safety. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support specific units of competency must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors. About the Units in this Skill Set/Assessment Package SITXFSA005 Use hygienic practices for food safety This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas. This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; Assessment Package Student SITSS00069 Food Safety Supervision Skill Set Page 3 of 29 Date: 15/07/2023 Version 1.1 Drysdale is the tourism and hospitality training division of TasTAFE. RTO 60142 I CRICOS 03041M.

Reasonable Adjustment Adjustments can be made to the way in which evidence from the candidate can be collected. We provide all students who require reasonable adjustment with opportunities to access and utilise appropriate support and alternative assessment methods. Examples:  Verbal questioning or practical demonstrations in place of written examinations when required  Disability support persons provided for students with special needs (e.g. Interpreter for hearing impaired students). Please discuss with your Assessor, if you have any additional needs that need to be taken into account for this assessment. Due Dates for Assessment Tasks Your teacher will negotiate a reasonable due date for assessment tasks to be submitted. It is important that you submit your work on time or renegotiate an alternative date prior to the due date. Application for Extension If you are unable to complete an assessment by the due date stated in the individual task, you must request an extension by completing the extension request form and submitting to your teacher. Appeal Process Students have the right to appeal against assessment decisions made. If you feel that, an assessment result is unjust or unfair you have the right to request more information or feedback about the assessment decision. You may also ask for a re-assessment. If you have an issue with an assessment decision or outcome it is encouraged that you discuss this with the teacher who conducted the assessment. If this does not resolve the matter you can talk to the Education Manager. More information is contained within the TasTAFE Student Information Guide or on the TasTAFE website under ‘Current Students’ https://www.tastafe.tas.edu.au/current/rights-and- responsibilities/feedback/ Plagiarism Plagiarism is not acceptable. Plagiarism is using another person’s ideas and words without clearly saying where that information came from. On the Assessment Criteria/Cover sheet for each task you are required to sign a plagiarism statement. You may use a limited amount of information and ideas expressed by others, but this use must be identified by appropriate referencing. The TasTAFE plagiarism policy is documented in the TasTAFE Student Information Guide. Achieving Competence Each task will be individually marked as either Complete or Resubmit . Once all of the assessment tasks are marked as Complete you will receive a result of CP (competent) for the unit. What happens if your work is not at the required standard? If an assessment task is marked Resubmit it will be returned to you with feedback and the opportunity to resubmit. Please discuss with your Assessor the areas where your assessment was deficient, and revisit any learning material that applies to that assessment. You will have two (2) opportunities for resubmit before a result of Not Competent (NP) is recorded. In addition, if your Practical work is not to the required standard, you may be asked to repeat the class/assessment at a time convenient to the assessor in later school terms. This may also incur further Fees and Charges . Assessment Package Student SITSS00069 Food Safety Supervision Skill Set Page 6 of 29 Date: 15/07/2023 Version 1.1 Drysdale is the tourism and hospitality training division of TasTAFE. RTO 60142 I CRICOS 03041M.

Assessment Tasks for this Unit Please make sure that you have completed all tasks listed below. Assessment due dates to be negotiated with assessor. Assessment Task 1 : Written Questions Due Date: You are required to complete the written questions provided in this assessment located on the DIDASKO website. This assessment contains questions to show your understanding of key knowledge requirements for this unit or cluster. Your teacher will provide information about how to submit Task 1. This assessment comprises of 3 sections made up of 61 short answer questions. Students must answer each question. Pass mark is 100% Task 1A has 8 questions (all participants must complete these) Task 1B has 19 questions (participants who DO NOT hold a credit for SITXFSA005 must complete these) Task 1C has 34 questions (participants who DO NOT hold a credit for SITXFSA006 must complete these) Assessment Task 2 : Practical Demonstration Due Date: The performance tasks enable you to apply the knowledge you have gained into practice. The performance tasks will be directly observed by your Assessor within Drysdale kitchens or in your workplace. Evidence of competence from Performance Tasks can be in the form of:  Direct observation using Observation Checklists  Workplace evidence that meets the requirements of the performance tasks or projects Often during direct observation, your TasTAFE Assessor may ask you some verbal questions about either what you are directly doing or how you completed a task. NOTES: Practical Demonstration options for assessment: Face to Face – conducted in person at our training facility – tasks to be completed and observed in simulation as per the Practical Observation Sheet. Any evidence not completed in class will need to be completed outside of class and submitted within 14 days Workplace evidence – Collection of photos and videos that can be validated as learners work and documents completed on workplace templates that are equivalent to the assessment tasks. This allows for demonstration of understanding and completion of tasks in the workplace. **Evidence must be learners own work and clearly be identifiable as such: Requirements : Demonstration and explanation of the following performance tasks (approx. time guidelines for task provided): Hand Washing (30 seconds) Personal Hygiene (Uniform, Hair, Jewellery etc) (1 min) Assessment Package Student SITSS00069 Food Safety Supervision Skill Set Page 9 of 29 Date: 15/07/2023 Version 1.1 Drysdale is the tourism and hospitality training division of TasTAFE. RTO 60142 I CRICOS 03041M.

Assessment Task 1 – Written Questions Unit/s being assessed SITSS00069 FOOD SAFETY SUPERVISOR SKILL SET  SITXFSA005 Use hygienic practices for food safety  SITXFSA006 Participate in safe work practices Instructions for Assessment Task 1 This assessment comprises of 3 sections made up of 61 short answer questions. Students must answer each question. Pass mark is 100% Task 1A has 8 questions (all participants must complete these) Task 1B has 19 questions (participants who DO NOT hold a credit for SITXFSA005 must complete these) Task 1C has 34 questions (participants who DO NOT hold a credit for SITXFSA006 must complete these) They can source information to answer the questions from the learner guide multimedia or paper based resource for this unit. On completion, they must submit the assessment task to you via Didasko online or hard copy where requested. Three (3) attempts are permitted. You can access the online learner guides and assessment tasks at; https://www.tastafe.tas.edu.au/current/elearning-student-login/ and choose the correct platform. You may receive verbal questioning if needed after an unsuccessful initial written attempt. Assessment Task 1 – Written questions Didasko written assessments can be found using the link below - https://www.tastafe.tas.edu.au/current/elearning-student-login/ Then navigate to the correct platform. Assessment Package Student SITSS00069 Food Safety Supervision Skill Set Page 12 of 29 Date: 15/07/2023 Version 1.1 Drysdale is the tourism and hospitality training division of TasTAFE. RTO 60142 I CRICOS 03041M.

Assessment task 2 PERFORMANCE – During the demonstration of skills, did the student satisfactorily. Over multiple occasions & attempts: NS or S Assessor Feedback: TASK 2A.1 Washing hands: The student is required to show the assessor the correct procedure to wash their hands using: ☐ Designated hand washing sink ☐ Antiseptic liquid soap ☐ Warm running water ☐ Single use towels 1: ☐ NS ☐ S 2: ☐ NS ☐ S 3: ☐ NS ☐ S TASK 2A.2 Effective personal health and hygiene practices & personal protective equipment: The student is required to demonstrate to the assessor the following: ☐ Clean uniform or clothing, enclosed shoes ☐ Hair clean and long hair tied back or in hair net ☐ Correct procedures for wearing food handler gloves ☐ Clean fingernails of appropriate length, clean skin, no body odour, beards clean shaved or trimmed ☐ Piercings removed or covered, no excessive make up ☐ Use of appropriate food-grade bandages where required 1: ☐ NS ☐ S 2: ☐ NS ☐ S 3: ☐ NS ☐ S TASK 2A.3 Demonstrating procedures to control food hazards and unsafe hygiene practices. The student will need to demonstrate the procedures to: ☐ Control identified food hazards: monitoring cooking & reheating temperatures. ☐ Take corrective actions ☐ Report to relevant personnel any unsafe hygiene practices 1: ☐ NS ☐ S 2: ☐ NS ☐ S 3: ☐ NS ☐ S TASK 2A.4 Demonstrate procedures to report any personal health issues. The student will need to demonstrate and explain the correct procedures to report any health issues or illness to appropriate personnel. ☐ Demonstrate and explain the correct procedures to follow if you suddenly become sick while preparing food at work. ☐ Demonstrate & explain what corrective actions would be required if you had contaminated food. ☐ Demonstrate how you would report this to the appropriate personnel. 1: ☐ NS ☐ S 2: ☐ NS ☐ S 3: ☐ NS ☐ S TASK 2A.5 The student will need to demonstrate the correct procedure to clean and sanitise work areas & tools ☐ Demonstrate the correct procedure to clean & sanitise a chopping-board a bench and sink. ☐ Demonstrate the correct procedure to clean & sanitise handheld tools and food storage containers using commercial dishwasher 1: ☐ NS ☐ S 2: ☐ NS ☐ S 3: ☐ NS ☐ S Assessment Package Student SITSS00069 Food Safety Supervision Skill Set Page 15 of 29 Date: 15/07/2023 Version 1.1 Drysdale is the tourism and hospitality training division of TasTAFE. RTO 60142 I CRICOS 03041M.

TASK 2B.4 (CCP5 Serve) 1. ☐ Clean & sanitize food displays servicewear & protect single serve items from contamination 2. ☐ Dispose of or report chipped, broken or cracked eating, drinking or food handling utensils 3. ☐ Monitor the temperatures and times of served food to FSP requirements. 4. ☐ Identify non-conformance and make corrective actions as required 1: ☐ NS ☐ S 2: ☐ NS ☐ S 3: ☐ NS ☐ S Assessor Feedback : TASK 2B.5 (CCP6&7 Pack & Move ) 1. ☐ Package food in correct vessels to avoid contamination 2. ☐ Name and date packaged food 3. ☐ Monitor temperature of transported food items insuring they are within FSP tolerances 1: ☐ NS ☐ S 2: ☐ NS ☐ S 5. 3: ☐ NS ☐ S Assessor Feedback : TASK 2B.6 (CCP8 Dispose) 1. ☐ Regularly check perishables for quality or animal or pest damage 2. ☐ Mark and separate food identified for disposal from safe food until disposal is complete. 3. ☐ Dispose of food promptly to avoid cross-contamination 1: ☐ NS ☐ S 2: ☐ NS ☐ S 3: ☐ NS ☐ S Assessment Package Student SITSS00069 Food Safety Supervision Skill Set Page 18 of 29 Date: 15/07/2023 Version 1.1 Drysdale is the tourism and hospitality training division of TasTAFE. RTO 60142 I CRICOS 03041M.

TASK 2A.4 - Demonstrate procedures to report any personal health issues. Student Instructions: Certain illnesses and injuries prohibit Food Handlers from working with food. This is because there is a high risk that the Food Handler will transfer pathogenic microorganisms from their bodies to food, food preparation surfaces or equipment. Use this handy Employee Illness/Injury Decision Chart to determine if it is safe for you to work with food — and what you should do if you are experiencing symptoms of illness before or during your food handling shift. Unfortunately, you are suffering from vomiting or diarrhoea! Complete the TasTAFE Personal illness or injury form correctly. Assessment Package Student SITSS00069 Food Safety Supervision Skill Set Page 21 of 29 Date: 15/07/2023 Version 1.1 Drysdale is the tourism and hospitality training division of TasTAFE. RTO 60142 I CRICOS 03041M.

1. THIS SECTION TO BE COMPLETED BY THE PERSON WHO IS INJURED OR ILL. (If the injured/ill person is unable to complete this section of form another person may do so). Injured Person: Name: .................................................................................................... Age: ..............................................................  Male  Female Contact details: ............................................................................................  TasTAFE staff  Student  Contractor  Visitor (please place X appropriate box) Date Injury/Illness Reported: ......................... Date Injury/Illness Occurred: .................................. Time: .................... Injury/Illness Reported To: ................................................. Position: ............................................................................ Location When Injury/Illness Occurred: Campus: .................................... Area on Campus: ............................................................. Room No: .................... Other Area: .................................................................................................................................................................... Injury/Illness Details (please provide as much information as possible) : ..................................................................... ...................................................................................................................................................................................... ...................................................................................................................................................................................... Is it appropriate to prepare food with your current illness or injury?  Yes  No Cause of Injury: (mark all that are applicable) Body Part(s): (mark all that are applicable)  Slip/Trip/Fall  Electric Shock  Head/Neck  Eye/Ear  Hit by Object  Failure of Equipment  Shoulder L / R  Stomach  Insect/Animal  Vehicle Accident  Chest  Thigh L/R  Manual Handling  Hit by moving object  Whole of Body  Hips / Buttocks L / R  Equipment  Assault  Arm L / R  Foot L / R  Stress/Anxiety  Hand L / R  Toe(s)  Other : ......................................................  Fingers  Ankle L / R  Back L / R Upper / Lower  Leg L / R Front / Back  Other: ................................................................................... Type of Injury: (mark all that are applicable)  Strain/Sprain  Fracture  Cut/Laceration  Illness  Bruising/Bump  Burn/Scald  Stress/Anxiety  Bite/Sting  Electric Shock  Respiratory  Crush/Compression  Other: ............................................ Signature: ................................................................ Are you the injured/ill person?  Yes  No (if not the injured person please complete below): Your Name: .................................................................. Phone: XXXXXXXXXXXX Assessment Package Student SITSS00069 Food Safety Supervision Skill Set Page 22 of 29 Date: 15/07/2023 Version 1.1 Drysdale is the tourism and hospitality training division of TasTAFE. RTO 60142 I CRICOS 03041M.

Task 2B.1 Thermometer Test & Calibration Many thermometers are calibrated accurately when you buy them. Check the packet for details. This accuracy can be lost if it gets bumped, dropped or is used over a long time. You need to make sure your thermometer is showing you the right temperature of food. You may want to check this more often, but you must check each thermometer at least once within each 12-month period and record the result. The thermometer must be an analogue or digital probe-type thermometer (pictured below) so you can measure the internal temperature of food accurate to +/-1°C. • If you measure the temperature of hot food, complete the boiling check. • If you measure the temperature of cold food, complete the ice water check. • If you use the thermometer for both hot and cold food, complete both checks. Ice water check 1. Mix ice and water in a container. Let it sit for a few minutes. This will chill the water to 0°C. 2. Insert the thermometer for at least 10 seconds until the reading is stable. 3. An accurate thermometer will show a temperature between -1°C and +1°C. 4. If it shows a temperature greater or less than -1°C and + 1°C, the thermometer is inaccurate and needs to be replaced immediately. Boiling water check 1. Boil some water. 2. Carefully insert the thermometer for at least 10 seconds until the reading is stable. 3. An accurate thermometer will show a temperature between 99°C and 101°C. 4. If it shows a temperature greater or less than 99°C and 101°C, the thermometer is inaccurate and needs to be replaced immediately. Date Thermometer ID If you have more than one, name it, e.g. T1, T2, T3, and label it Temperature °C ice water Temperature that the thermometer displays Temperature °C boiling water Temperature that the thermometer displays Corrective action (if temperature wrong) Record the action taken to fix problem 01/10/2023 T1 0˚C 97˚C New thermometer purchased. 01/10/2023 T2 (used in food van) 0˚C 99˚C N/A Assessment Package Student SITSS00069 Food Safety Supervision Skill Set Page 23 of 29 Date: 15/07/2023 Version 1.1 Drysdale is the tourism and hospitality training division of TasTAFE. RTO 60142 I CRICOS 03041M.

Task 2B.1 Thermometer calibration record template (at least twice) Date Thermometer ID If you have more than one, name it, e.g. T1, T2, T3, and label it Temperature °C ice water Temperature that the thermometer displays Temperature °C boiling water Temperature that the thermometer displays Corrective action (if temperature wrong ) Record the action taken to fix problem Assessment Package Student SITSS00069 Food Safety Supervision Skill Set Page 24 of 29 Date: 15/07/2023 Version 1.1 Drysdale is the tourism and hospitality training division of TasTAFE. RTO 60142 I CRICOS 03041M.

TASK 2B.1 CCP1 RECEIVING (at least twice.) Instructions: Demonstrate the correct methods of controlling food hazards when receiving high-risk food items & calibrate probes. May include: cold/chilled food, frozen foods, raw food and re-heated foods Time Date Supplier. Specify Product Temp °C Visual check complete Accepte d/ Rejected Designated storage area Corrective action required/notes 8am 12/12/20 Bills chickens poultry 12°C ☐ Yes R Quarantine/Fridge Labelled (Do not Use) supplier contacted pickup and replacement at 11.00am ☐ Yes ☐ Yes ☐ Yes ☐ Yes Use this section to assist you when filling out this logbook: Temperature information  Cold foods – Between 1°C -5°C  Frozen foods – Frozen hard -18°C to 24°C (does not include partially thawed)  Hot/reheated foods – at or above 60°C Designated storage areas & packaging The incoming goods should be stored in the relevant areas as soon as possible, these include:  Refrigerators/freezers/cool rooms  Dry storage & Hot holding equipment.  Items must be stored correctly: in positions that minimise cross contamination, in packaging that protects the food items from damage, labelled and dated. Visual checks  Use by date/Best before date  Packaging (damaged, deteriorated, perished or appropriate material)  Correct product size, weight or specification.  Pest contamination (droppings, eggs, webs, feathers etc.)  Foreign objects (dirt, metal, hair) CCP & Corrective actions  Reject potentially hazardous foods which are delivered having internal or surface temperatures between 5°C and 60°C  Reject products with damaged packaging. Assessment Package Student SITSS00069 Food Safety Supervision Skill Set Page 25 of 29 Date: 15/07/2023 Version 1.1 Drysdale is the tourism and hospitality training division of TasTAFE. RTO 60142 I CRICOS 03041M.

TASK 2B.2 CCP2 STORING (at least twice.) Instructions: Must include: monitoring to ensure that frozen items remain frozen during storage.  Maintain a clean and sanitary food storage areas  Regularly check environmental conditions and adjust temperature or humidity controls  Conduct and record fridge and freezer temperature checks to food safety plan requirements  Identify non-conformance and make corrective actions if required  Protect stock from damage, cross contaminations and pests  Rotate perishable supplies according to expiration dates to minimise waste: Practice good FIFO first in first out procedures. Date of check Checked by Time Cabinet temperatures Corrective action required/notes FREEZER FRIDGE 1 12.12.2020 D.Smith 6.30 am - 18 12 Fridge temperature above 5°C for longer than 4 hours, refrigeration unit checked by manufacturer, All food discarded. 12.12.2020 D.Smith 5.30 pm -23 4 Fridge repaired and running at correct temperature restocked with food. am pm am pm Use this section to assist you when filling out this logbook: Temperature & environmental conditions information  Fridge cabinets 1-4 °C Humidity (50% -95% depending on use)  Freezer cabinets minus -18 °C to -24 °C  Dry stores 10 °C -18°C Humidity (40% to 50%) any higher than 50% will cause condensation at low temperatures: This can damage food and cause mould. CCP & Corrective actions  Corrective action taken: E.g., Fridge temperature above 5°C for longer than 4 hours, refrigeration unit checked by manufacturer, food discarded.  Food has been between 5°C and 60°C for less than 2 hours move and rapidly chill to between 1°C & 5°C or cook immediately. Assessment Package Student SITSS00069 Food Safety Supervision Skill Set Page 26 of 29 Date: 15/07/2023 Version 1.1 Drysdale is the tourism and hospitality training division of TasTAFE. RTO 60142 I CRICOS 03041M.

TASK 2B.3 + 2B.4 CCP3 PREPARE CCP4 PROCESS & CCP5 SERVE (at least once.) Sanitation instructions: Food prep areas, Equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking. Food plating areas and service wear must be washed and sanitized prior to plating and or displaying food Personal hygiene: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Instructions: Protein surface temperature between 5c and 60c for no longer than 20 minutes during mise en place Cooked Beef:- between 45°C - 77°C or higher Poultry: cooked to 75°C or above Fish fillets: cooked to 63°C or above Time between end cooking and serving must not exceed 10 minutes Serving temperature must not fall below 60°C Preparation: Investigate time and temperature issues and evaluate risks. Final cooking: If minimum temperatures are not reached cook further to meet requirements. Serving: Investigate time and temperature issues and evaluate risks. Product: Preparation start Preparation end Final Cooking Serving Initials & date Corrective action Time Temp Time Temp End Temp End time Time Temp Debone & grill quail 9.00 3c 9.15 6c 76c 12.35 12.38 65c D.Smith 22.02.2020 CL met Legend: CCP: critical control points CL: Critical Limits Assessment Package Student SITSS00069 Food Safety Supervision Skill Set Page 27 of 29 Date: 15/07/2023 Version 1.1 Drysdale is the tourism and hospitality training division of TasTAFE. RTO 60142 I CRICOS 03041M.

TASK 2B.4 + 2B.5 CCP4 PROCESS, CCP6 PACKAGE & CCP7 TRANSPORT (at least once.) Sanitation instructions: Food prep areas, Equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking. Personal hygiene: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Packaging: Food packaging must be cleaned and sanitised before use, items must be packaged in a way to protect them from spillage and cross contamination all food must be labelled and dated. Check cooling temperatures at (1) hour or 45 minute intervals Instructions: Poultry internal temperature must reach a minimum of 75°C. Internal temperature must reach 21°C in two hours or less Internal temperature must be below 5°C within four hours of reaching 21°C or less Transported cold food should retain a temperature of below 5°C and must not go above 10°C for more than 10 minutes. Cooling: Discard food if the cooling times and temperatures have not been met. Transport: Discard food transporting times and temperatures have not been met. Poultry Product: Final cooking After first two (2) hours After four (4) more hours Departure Arrival Initials & date Corrective action Time Temp Time Temp Time Temp Time Temp Time Temp Chicken curry 11.30 60c D.Smith 22.02.2020 CL not met Cook longer “ “ 11.50 78c 12.50 20c 1.50 4c 2.10 3c 2.30 5c D.Smith 22.02.2020 CL met Legend: CCP: critical control points CL: Critical Limits Assessment Package Student SITSS00069 Food Safety Supervision Skill Set Page 28 of 29 Date: 15/07/2023 Version 1.1 Drysdale is the tourism and hospitality training division of TasTAFE. RTO 60142 I CRICOS 03041M.

TASK 2B.6 CCP8 DISPOSING OF STOCK (at least twice.) General Disposal instructions : Spoilt stock must be disposed in a way that protects other food items, work surfaces and food storage areas from contamination. Spoilt stock instructions If Spoilt stock cannot be discarded immediately must be quarantined effectively:  The item must me sealed and contained.  The item must be clearly labelled DO NOT USE and placed in an area protects other food items, work surfaces and food storage areas from contamination. Date of check Checked by Food item Amount lost Kg, gm, pnt, bunch e.g. Disposal action required/notes 12/12/2020 D.Smith Fish fillets 2kg Drying and hardening, poor odour, removed and disposed immediately, cleaned and sanitised all areas and containers. Use this section to assist you when filling out this logbook: Identify spoilt stock  Incorrect temperature  Enzymic browning , Drying and hardening, Crystallisation  Mould  Exposed packaged food through damaged packaging  Odour  Pest contamination (droppings, eggs, webs, feathers etc)  Foreign objects (dirt, metal, hair) Corrective actions  Corrective action taken: E.g. Fridge temperature above 5°C for longer than 4 hours, refrigeration unit checked by manufacturer, food discarded.  Milk is out of date discard and record.  Label and isolate food identified for disposal. Assessment Package Student SITSS00069 Food Safety Supervision Skill Set Page 29 of 29 Date: 15/07/2023 Version 1.1 Drysdale is the tourism and hospitality training division of TasTAFE. RTO 60142 I CRICOS 03041M.