Trainer continues identifying for trainees associated food safety topics about which workplaces may have policies and procedures: Equipment maintenance and the need to keep food equipment, utensils – (including food thermometers) and areas properly maintained to ensure they operate as required (for example, it is important for refrigerators, freezers and hot and cold holding units to reach the temperatures they are supposed to reach) Use of food thermometers to check food and equipment temperatures – Pest control to control vermin – Waste disposal to enable the proper removal of waste from kitchens and from – the garbage storage area Food recalls to allow unsafe food to be recalled and safely disposed of. – Slide Slide No Trainer Trainer presents to trainees some venues will also require them to comply with requirements of a food safety plan (or program) explaining these will: Identify the workplace food safety hazards at each stage of the food handling – process and in all areas where food is handled Describe specific action to take to keep food safe at the premises these are – known as food handling practices and procedures’ designed to keep food ‘safe control’ (meaning the food is always handled and stored within ‘under parameters of time and temperature to ensure it remains control’ and ‘under hence safe to eat) Describe specific action to take if the food becomes unsafe such as recalling – the food from sale/consumption, disposing of it and investigating the cause of the of control’ situation so remedial action can be taken to prevent a ‘out recurrence of the problem Identify food safety records to be completed to prove compliance with safe food protocols, to identify out of control situations and the action taken to address these situations. Class Activity Handouts – Trainer obtains a of food safety records used in food safety plans and programs, and: Distributes same to trainees Explains how to complete them. Slide Slide No Trainer Notes Trainer highlights to trainees it is vital they ask questions in their workplace to ensure they are adhering to all necessary safe food handling protocols stating:
Trainer continues identifying for trainees associated food safety topics about which workplaces may have policies and procedures: Equipment maintenance – and the need to keep food equipment, utensils (including food thermometers) and areas properly maintained to ensure they operate as required (for example, it is important for refrigerators, freezers and hot and cold holding units to reach the temperatures they are supposed to reach) Use of food thermometers – to check food and equipment temperatures Pest control – to control vermin Waste disposal – to enable the proper removal of waste from kitchens and from the garbage storage area Food recalls – to allow unsafe food to be recalled and safely disposed of. Slide Slide No Trainer Trainer presents to trainees some venues will also require them to comply with requirements of a food safety plan (or program) explaining these will: Identify the workplace food safety hazards – at each stage of the food handling process and in all areas where food is handled Describe specific action to take to keep food safe at the premises – these are known as ‘safe food handling practices and procedures’ designed to keep food ‘under control’ (meaning the food is always handled and stored within parameters of time and temperature to ensure it remains ‘under control’ and hence safe to eat) Describe specific action to take if the food becomes unsafe – such as recalling the food from sale/consumption, disposing of it and investigating the cause of the ‘out of control’ situation so remedial action can be taken to prevent a recurrence of the problem Identify food safety records to be completed to prove compliance with safe food protocols, to identify out of control situations and the action taken to address these situations. Class Activity – Handouts Trainer obtains a of food safety records used in food safety plans and programs, and: Distributes same to trainees Explains how to complete them. Slide Slide No Trainer Notes Trainer highlights to trainees it is vital they ask questions in their workplace to ensure they are adhering to all necessary safe food handling protocols stating:
TG_Comply_with_wp_hygiene_proc_refined.docx