SITXFSA005 Assessment 1 Template 2
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SITXFSA005 Use Hygienic Practices for Food Safety
Assessment 1 – Observation
Trainee Name
Gayathri Arutla
Trainee ID Number
61074
Trainer/ Assessor Name
Karni Singh
Submission Attempt
Attempt 1 -
☒
Attempt 2 -
☐
Attempt 3 -
☐
Trainee Declaration
: "I hereby certify that:
This assessment is my own work based on my personal study/research, in my own words.
I have cited all sources and material used to assist my research for this assessment.
I have not copied or plagiarized any part of this assessment from another student.
I or any other student has not submitted this assessment previously.
I have kept a copy for my own records.
I am aware of the availability of reassessment consistent with the Institute’s Reassessment Policy.
I understand my right to appeal the assessment or reassessment outcome, as per the
Institute’s Complaints and Appeals Policy.
Trainee Initials
Date
GA
24/03/2024
Instructions on how to fill in this Review Report form:
This food safety Internal Review report is a tool to help you focus on areas that need attention and
to ensure staff are following the Food Safety Program.
To complete this form please follow the steps below:
1.
In each relevant area below identify the hazard that could affect food ingredients. 2.
Corrective Action: what action was taken to overcome the problem.
3.
Signed and Dated: when the corrective action was completed.
1. Delivery
Corrective Action Required:
1.Milk was delivered at high temperature than it must be. Milk must be below 5 degrees Celsius it exceeded the temperature, return the product and report immediately
2. I
ce cream was delivered at a higher temperature than recommended.
Check with thermometer it must be (-18) and then if the temperature is not accurate just label the date and use it.
3.Eggs are getting expired and broken. it should be packed in a proper way and be careful of the expiry dates.
4.Containers for food storage and for groceries are broken .
When delivery has received check it and if broken go with return or refund for the items.
Date
:24/03/24
Completed by:Gayathri
2.Storage
Corrective Action Required:
Soups stews and Leftover foods should be frozen Chilled
Storage of Frozen food should be under minus 18 degree Celsius, if it is not accurate then don’t use it.
Frozen
Dry
C
h
illed
Chilled food comes under refrigerator, it should be below 5 degrees Celsius. For any kind of chilled products. Frozen
Dry
All types of lentils, Flours, Cereals, yeast and all types of baking products goes into Dry storage. Keep in air tight containers or use ziplock bags for long staying. Chilled
Dry products should be in between 10 degrees celsius to 15 degrees celsius.
Frozen
Dry
Chilled
Frozen
Dry
Completed by:Gayathri
Date
:24/03/2024
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