PHOTO-2023-03-28-16-57-47

Preparation of Storage areas: Responses - All storage area must be always clean - Deliveries and food items need to be stored correctly to ensure stock rotation (FIFO) procedures will be maintained 6. What needs to be done if a delivery does not meet specifications or legislative temperature requirements or is spoilt or contaminated? Who needs to be informed? Responses - Report immediately to Supervisor or Manager - Inform the delivery staff - Return items to supplier 7. What are the humidity and ventilation requirements for dry store, cool room and freezers? What are the requirements for monitoring and documentation? Responses ® Dry Storage — Should be kept below 20 degrees Celsius with humidity below 85% ® Cold room — Must be below 5 degrees Celsius with humidity below 85%. ® Freezer — below 18 degrees Celsius but no more than 24 degrees Celsius 8. What are the provisions for effective pest control and maintenance requirements? Responses According to the food safety standard 3.2.2 — Food safety practices: A food business must: * Not permit a live animal in areas in which food is handled, other than seafood, or other fish, or shellfish. ® Permit an assistance animal only in dining and drinking areas and other areas used by customers. ® Take all practicable measures to prevent pests entering the food premises Take all practicable measure to eradicate and prevent the harborage of pests on food premises and those parts of vehicles that are used to transport food. - Staff must be trained how to detect and distinguish any situation that can compromise the food safety. - Inspection and record keeping are legal requirement. - All incidents or situation of spoilage must be reported to immediate supervisor or manager. - It is recommended and ideal to have an external thermometer with alarms displayed in fridge and freezers to notify staff in the case of power failure or equipment breakdown. - Staff should be trained to recognize vermin infestation to food storage areas and garbage. - Garbage must be regularly disposed and kept separated. - Storage area must regularly treated professionally. - Potential vermin entry or access points must be regularly checked during Maintenance and cleaning inspections 9. You receive a delivery of fresh, frozen and dry goods. How will you store these items to ensure food safety requirements, prevent spoilage and ensure security of goods? Responses - All the food that going to be stored must be stored outside the danger zone. The danger zone is between the 5 degrees Celsius and 65 degrees Celsius - All food must be stored covered to avoid and minimize contamination - Avoid direct exposure or use of UV Lights. an.. o 3 a > Dashboard Calendar To Do Notifications Inbox