Module 3
1. Explain the importance of following the correct procedure of lifting heavy items
2. Why is it so important to follow hygiene procedures when storing food
3. List the signs of pest infestation in the work place
4. List method to prevent cross contamination
5. List the importance of covering cuts and grazes
6. Describe the checks that needs to be when a new delivery is made at your establishment
7. Describe the procedure for correctly defrosting frozen items
8. Explain the conditions required for bacteria growth
9. List 4 high risk foods for bacteria growth
10. Discuss the sanitation practices in food storage that will promote food hygiene.
11. Where and how will would you store the following food items when they are delivered
. Meat
. Poultry
. Fresh vegs and fruit
. Dry goods
12. Hands should be washed regularly after certain activities, list the activities
13. Explain the reasons for keeping raw and cooked foods separately during food storage
14. Describe the main stock rotation method that should be followed at all times
15. In the event of the following unexpected situations discuss what you would do and give a reason for you action
A. Faulty freezer
B. Broken packaging ok delivery
C. Dented tins on delivery
D. Equipment faults or failure
E. Problems with customers
16. Why should waste bins be kept covered at all times
17. Describe how you would adapt performance in the kitchen with inadequate storage facilities
18. Why is it important that knifes should be kept sharp
19. Describe procedures for handling knifes by emphasizing the safety aspect
20. Explain the purpose of the following knifes
. Cooks knife
. Filleting knife
. Carving knife
. Paring knife
.boning knife
. Palette knife
21. Describe the action to be taken in the following unexpected situation
. Injury
. Blunt knife
. Broken knife
. Incorrect knife
22. All knifes
should be stored safely and securely when not in use. This can include using a knife block, magnetic strip, or knife roll to prevent accidents and injuries.
23. Explain the importance of regular maintenance and cleaning of kitchen equipment
24. List the correct storage methods for cleaning chemicals and hazardous substances
25. Describe the steps to be taken in the event of a kitchen fire
26. Explain the importance of proper ventilation in a commercial kitchen
27. List the key factors to consider when setting up a food safety management system
28. Describe the importance of temperature control in food storage and preparation
29. Explain the procedure for correct hand washing in a food preparation environment
30. List the key principles of HACCP (Hazard Analysis and Critical Control Points) in food safety management.