Team member - Task 1 model answers by David Boulton https://padlet.com/wncqtlp/htmtask1modelanswers Please use the detail here to compare your answers to these in preparation for your meeting with your specialist en-us 2017-12-06 10:23:36 UTC 2023-04-18 16:30:03 UTC hello@padlet.com https://padlet-assets.s3.amazonaws.com/icons/Pizza.png Activity 1 page 5 wncqtlp https://padlet.com/wncqtlp/htmtask1modelanswers/wish/214433654 For a kitchen you are familiar with, suggest some opening checks and closing checks that could be completed each day to make sure the business is following good food safety procedures. For example, an opening check may be to make sure all hand washing basins are clean/disinfected and there is a good supply of liquid soap and paper towels. A closing check may be that all waste bins are empty, cleaned and have new liners.
 
Opening procedures
·         Check that gas is turned on 
·         Check hand towels and replenish where needed
·         Check sanitiser and disinfectant dispensers are full
·         Check fridge temperatures
 
Closing procedures
·         Empty bins 
·         Replace bin liners
·         Remove any rubbish
·         Empty and turn dishwasher off
·         Check all stoves/ovens are off
·         Check all food items are covered/correctly stored
·         Check fridge temperatures
]]> 2017-12-08 10:26:28 UTC https://padlet.com/wncqtlp/htmtask1modelanswers/wish/214433654 Activity 2 page 9 wncqtlp https://padlet.com/wncqtlp/htmtask1modelanswers/wish/215067569 2017-12-11 15:41:49 UTC https://padlet.com/wncqtlp/htmtask1modelanswers/wish/215067569 wncqtlp https://padlet.com/wncqtlp/htmtask1modelanswers/wish/215069997 2017-12-11 15:45:38 UTC https://padlet.com/wncqtlp/htmtask1modelanswers/wish/215069997 wncqtlp https://padlet.com/wncqtlp/htmtask1modelanswers/wish/215070764 2017-12-11 15:46:50 UTC https://padlet.com/wncqtlp/htmtask1modelanswers/wish/215070764 Activity 5 page 19 wncqtlp https://padlet.com/wncqtlp/htmtask1modelanswers/wish/215072581 You have been asked to put away a chilled food delivery in a multi-use fridge. Indicate below on which shelf you would position the different foods delivered. The items for storage are:
 

Shelf 1 - sponge cakes filled with cream; cream, eggs, cheese, yoghurt, milk, butter 

Shelf 2 - cooked vegetable quiche, fresh pasta, pate, cooked ham,

Shelf 3 - raw prawns,

Shelf 4 – sausages (raw or cooked?), rump steak, raw chicken, frozen chicken drumsticks that need to be defrosted for use tomorrow

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