Task 2A.3- CONTROL FOOD HAZARDS

TASK 2A.3 Demonstrating procedures to control food hazards and unsafe practices. Cooking cooling log example: Student Instructions: Products internal temperature must reach a minimum of 75°C. Internal temperature must reach 21°C or below in two hours Internal temperature must be below 5°C within four hours of reaching 21°C For a total of 6 hours: Discard food if the cooling times and temperatures have not been met. Product Name The time must be the exact time the temperature was taken: Final cooking After first two (2) hours After four (4) more hours Initials & date Corrective action Time Temp Time Temp Time Temp Pork roast 11.19 40c D.H 11/12/19 Cook longer incorrect core temperature. 11.45 77c 12.45 17c 2.45 4c D.H 11/12/19 Student Assessment: cooking and cooling log Instructions: Products internal temperature must reach a minimum of 75°C. Internal temperature must reach 21°C in two hours. Internal temperature must be below 5°C within four hours of reaching 21°C For a total of 6 hours: Discard food if the cooling times and temperatures have not been met. Product Name The time must be the exact time the temperature was taken: Final cooking After first two (2) hours After four (4) more hours Initials & date Corrective action Time Temp Time Temp Time Temp SITSS00069- Practical observations – 2A.3 Controlling food hazards Page 1 of 1 Date: 3/03/2023 Version 1.0