Handle food according to food safety Orders for beverages program Take away orders Maintain the workplace in a and tidy Ingredients order Cooking Product may include: Comply with workplace measures to prevent pests entering the premises food items Pre-packed food items Identify and report indicators of pest presence Beverages Element 6: Handle payment and carry out Sandwiches cash control procedures Pies 6.1 Receive and accurately check cash float Snack food 6.2 Open and close cash register using Cakes manufacturer specifications Dish of the day 6.3 Use cash register according to standard Blackboard menu methods. enterprise procedures Safe food handling practices may include: 6.4 Issue receipts according to standard Cleaning, sanitising enterprise procedures Taking and recording food temperatures 6.5 Carry out reconciliation of takings accurately Monitoring self-service food bars and report errors to supervisor Monitoring and recording temperature of cool rooms and bain-maries Element 7: Close down food service area Protecting from contamination and/or prepare equipment for the next service, in accordance with enterprise Covering foods procedures
Handle food according to food safety program Maintain the workplace in a and tidy order Comply with workplace measures to prevent pests entering the premises Identify and report indicators of pest presence Element 6: Handle payment and carry out cash control procedures 6.1 Receive and accurately check cash float 6.2 Open and close cash register using manufacturer specifications 6.3 Use cash register according to standard enterprise procedures 6.4 Issue receipts according to standard enterprise procedures 6.5 Carry out reconciliation of takings accurately and report errors to supervisor Orders for beverages Take away orders Ingredients Cooking Product may include: food items Pre-packed food items Beverages Sandwiches Pies Snack food Cakes Dish of the day Blackboard menu methods. Safe food handling practices may include: Cleaning, sanitising Taking and recording food temperatures Monitoring self-service food bars Element 7: Close down food service area and/or prepare equipment for the next service, in accordance with enterprise procedures Monitoring and recording temperature of cool rooms and bain-maries Protecting from contamination Covering foods
AM_Take_food_orders_&_provide_table_serv_refined.docx