Slide Slide No Trainer Notes Trainer provides a of the Element asking questions to check trainee understanding and responding to questions from trainees, as required. Slide Slide No Trainer Trainer identifies for trainees the Performance Criteria for this Element, as listed on the slide. Class Activity Discussion – Trainer asks trainees questions about following enterprise food hygiene standards, procedures & practices by asking questions such as: What do you might be workplace food safety standards, procedures and practices? Why have they been developed? What are examples of standard/required personal hygiene practices for food handlers? Why is it important to adhere to them? How do you learn what they are? What happens if you do not follow them? Slide No Trainer Notes Trainer introduces and explains the importance of personal hygiene presenting personal hygiene practices which minimise the possibility of food contamination: Avoid touching cooked and/or ready-to-eat food with the bare hands use tongs, a – spatula, fork, serving spoon or gloves
Slide Slide No Trainer Notes Trainer provides a of the Element asking questions to check trainee understanding and responding to questions from trainees, as required. Slide Slide No Trainer Trainer identifies for trainees the Performance Criteria for this Element, as listed on the slide. Class Activity – Discussion Trainer asks trainees questions about following enterprise food hygiene standards, procedures & practices by asking questions such as: What do you might be workplace food safety standards, procedures and practices? Why have they been developed? What are examples of standard/required personal hygiene practices for food handlers? Why is it important to adhere to them? How do you learn what they are? What happens if you do not follow them? Slide No Trainer Notes Trainer introduces and explains the importance of personal hygiene presenting personal hygiene practices which minimise the possibility of food contamination: Avoid touching cooked and/or ready-to-eat food with the bare hands – use tongs, a spatula, fork, serving spoon or gloves
TG_Apply%20safety%20proc%20handling%20food_FN_020114.docx