Unit 302 P1 The principles of food safety supervisio

To ensure food is tasty

To comply with regulations and ensure food safety

To reduce food costs

To speed up food preparation

To ensure safe delivery, storage, and preparation of food

To avoid legal action from government agencies

To demonstrate due diligence

All of the above

Registering the food business

Reporting of illness

Ensuring good personal hygiene

Attending training as required

Record keeping

Supplier records

Written documentation

All of the above

To increase food production

To reduce the risk of safety hazards in food

To improve food taste

To lower food costs

Conduct a hazard analysis

Establish a cleaning schedule

Identify critical control points

Establish verification procedures

Use of fridges under 8°C core

Manual control systems

Establishing corrective actions

Calibrated temperature probes

Using colour coding for utensils and cleaning equipment

Allowing overnight storage of waste in food areas

Regular microbial swabbing of food preparation areas

Ensuring work surfaces are smooth and easily cleaned

Ensuring equipment is disconnected from power before cleaning

Storing chemicals in unlabelled containers

Using single use cloths and colour coding

Regular disposal of waste with no overnight storage

To train candidates in accordance with European food safety regulations

To teach cooking techniques

To promote restaurant marketing

To develop new recipes