Assessment Tasks and Instructions

Student Name Sonam Choden

Student Number
Course and Code
Unit(s) of Competency and Code(s) SITXFSA002 Participate in safe food handling practices
Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name
 Signature Date
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your ability to:
 demonstrate use of safe food handling practices in food handling work functions on at least three occasions
 demonstrate the correct methods of controlling food hazards at each of the following critical control points:
o receiving
o storing
o preparing
o processing
o displaying and/or serving
o packaging
o transporting
o disposing.
 calibrate and use a thermometer
 coordinate different food handling tasks to take account of food safety issues
 complete documentation for monitoring food safety.

Place/Location where assessment will be conducted

SSH to complete

Resource Requirements
Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher
support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.

Documentation/templates to record results of food safety monitoring

Manufacturer’s instruction for calibration of a probe thermometer or suitable alternative

Instructions for assessment including WHS requirements

1. You are required to wear a complete chef’s uniform
2. Your personal presentation must reflect the standards typically expected and acceptable in the
hospitality industry.
3. You will be observed on 3 separate occasions undertaking a variety of tasks relevant to your level of
training and the practical subjects you are enrolled in, and currently do as part of your training for
example preparation and cooking food for service.
4. You are encouraged to clarify any tasks, requirements or questions you may have with your trainer.
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201

This assessment: First Attempt 2nd Attempt 3nd Attempt Extension – Date:    /    /   

RESULT OF
Satisfactory Not Yet Satisfactory
ASSESSMENT
Feedback to Student:

Assessor(s)
Date:    /    /     
Signature(s):
Student Signature Date:    /    /     
Assessment 2

Your task:

During 3 practical service instances on-the-job or in your training facilities relevant to your area of training, your
trainer will observe you coordinating and performing your typical workplace tasks.
You will be observed incorporating the use of safe food handling practices, and using the correct methods of
controlling food hazards at each of the critical control point of the catering cycle as listed in the instructions.

1. You are required to perform the following tasks outlined below for each of the 3 service instances.

2. The checklist below provides a guideline for aspects which will be included for each observation
instance.
Instance 1:

Location Date Duration from ... to... Tasks to be completed

What will be observed?
Woolworths Bakery Kings 11/04/2023 7:00 am – 4:00 pm 1. Demonstrate how to
Meadows, TAS, 7249 (Weekdays) calibrate a probe
8:00 am – 5:00 pm thermometer
(Weekends) 2. Complete
Documentation for
monitoring food safety
for each critical control
point of the catering
cycle
3. RTO to complete
4. RTO to complete

Assessment Criteria S NYS Comments

Task 1 Uses the correct methods to calibrate thermometer according to S
instructions
Source document:
Method used:
Task 1 The variance of the temperature readings are correctly identified S

Receiving Procedures

Commodities received and actions taken

Commodity Checks Record Accepted/Rejected
performed
Wholesome Occasionally Keep in a Approve the invoice
S
fruit. transports room with a as delivered and
quality and recorded accepted. We can
temperature. temperature keep it as refunds if
that is cool. the quality is poor or
something is wrong.
Mix of dough Keep in a Approve the invoice
temperature- as delivered and
neutral, dry accepted. We can
area. keep it as refunds if
the quality is poor or
something is wrong.
Long-lasting Temperature As soon as Approve the invoice
products, is they are as delivered and
cakes, transported. removed accepted. We can
muffins, from the keep it as refunds if
gluten-free freezer, they the quality is poor or
loaves, etc. must be something is wrong.
 Are among stored in the
the freezer freezer at
stockpiles. the
documented
temperature
with best
before dates.
Chocolate Temperature Keep in a Approve the invoice
is temperature- as delivered and
transported. neutral, dry accepted. We can
area. keep it as refunds if
the quality is poor or
something is wrong.

Storage

Goods received or prepared foods stored S

Item for Storage Packaging Labelling Storage area
Fruits. In the pallets Names of Either a vegetable
or black box. fruits like cooler or a bakery
apple, cooler.
strawberry
, etc.
Date and
time
received
are
preferable.
Dunkin' blend. The package Name, A dry area with a
is sizable. date, and comfortable
time of temperature.
best before
delivery.
Mix of dough The package Name, A dry area with a
is sizable. date, and comfortable
time of temperature.
best before
delivery.

All items are stored FIFO

Food Preparation

Dish or Menu item 1

What is prepared: Danish Mini Apple 8pk
Workplace is clean and sanitised S
Equipment is clean and sanitised S
Storage vessels for product, trimming and waste are prepared S
Raw and cooked items are segregated in prep processes S
No cross-contamination between tasks on equipment and utensils S
Any fruit and vegetable prepared on cutting board is washed before prep. S
WPRW used for all vegetables prepared S
Workspace and equipment are cleaned and sanitised between different S
tasks.
Food during preparation is left less than 1 hour in Danger zone S

Dish or Menu item 2

What is prepared: 3 triangles of chives
Workplace is clean and sanitised S
Equipment is clean and sanitised S
Storage vessels for product, trimming and waste are prepared S
Raw and cooked items are segregated in prep processes S
No cross-contamination between tasks on equipment and utensils S
Any fruit and vegetable prepared on cutting board is washed before prep. S
WPRW used for all vegetables prepared S
Workspace and equipment are cleaned and sanitised between different S
tasks.
Food during preparation is left less than 1 hour in Danger zone S

Processing, Packaging, Holding

Items for processing are handled in manageable quantities to limit S
exposure
Foods are tasted using a utensil; no tasting with fingers S
Items cooked for future mise en place are cooled using 2/4 hour rule S
Packaged, processed food is sealed in sterile packaging S
Correct labels and details are used S
Temperature for food held is above 65°C S
Temperature of food held is monitored S

Transporting
Food vessels are clean and sterile S
Gloves are worn where food needs to be touched S
Separate, sanitised utensils are used for each food type S
Temperatures are below 4°C for cold and above 65°C for hot food S
Temperatures are monitored en route S
A datalogger is used S

Selling
Temperatures are below 4°C for cold and above 65°C for hot food S
Single serve items are provided in a hygienic system S
Temperatures are monitored and recorded S
Separate serving utensils are be provided for each food item
S
Sneeze guards or other protective barriers are be placed on all display
S
items
Student ensures food safety provisions by monitoring customer actions S
Time of food in danger zone ids monitored and actioned S

Disposing
Items for disposal are segregated and labelled S
Items for disposal is packaged and sealed and disposed through garbage S
Area in contact with food for disposal is cleaned and sanitised S
Hands are washed after handling food for disposal S

Hands are washed after tasks, toilet etc. S

Hands do not touch skin or hair during any tasks S
Hands are not wiped on uniform, torchon or apron S
Issues or maintenance requirements are recognised and reported as these S
arise
Example: Thick bread slicer is having some problems.

Feedback for Instance 1:

The temperature must be checked and recorded three times during business hours, as well as before the
bakery opens and shuts down.
Instance 2:

Location Date Duration from ... to... Tasks to be completed

What will be observed?
Woolworths Bakery Kings 15/04/2023 7:00 am – 4:00 pm 1. RTO to complete
Meadows, TAS, 7249 (Weekdays) 2. RTO to complete
8:00 am – 5:00 pm
(Weekends)

Assessment Criteria S NYS Comments

Task 1 Uses the correct methods to calibrate thermometer according to S
instructions
Source document:
Method used:
Task 1 The variance of the temperature readings are correctly identified S

Receiving Procedures

Commodities received and actions taken

Commodity Checks Record Accepted/Rejected
performed
Wholesome Occasionally Keep in a Approve the invoice
S
fruit. transports room with a as delivered and
quality and recorded accepted. We can
temperature. temperature keep it as refunds if
that is cool. the quality is poor or
something is wrong.
Mix of dough Keep in a Approve the invoice
temperature- as delivered and
neutral, dry accepted. We can
area. keep it as refunds if
the quality is poor or
something is wrong.
Long-lasting Temperature As soon as Approve the invoice
products, is they are as delivered and
cakes, transported. removed accepted. We can
muffins, from the keep it as refunds if
gluten-free freezer, they the quality is poor or
loaves, etc. must be something is wrong.
Are among stored in the
the freezer freezer at
stockpiles. the
documented
temperature
with best
before dates.
Chocolate Temperature Keep in a Approve the invoice
is temperature- as delivered and
 transported. neutral, dry accepted. We can
area. keep it as refunds if
the quality is poor or
something is wrong.

Storage

Goods received or prepared foods stored S

Item for Storage Packaging Labelling Storage area
Fruits. In the pallets Names of Either a vegetable
or black box. fruits like cooler or a bakery
apple, cooler.
strawberry
, etc.
Date and
time
received
are
preferable.
Dunkin' blend. The package Name, A dry area with a
is sizable. date, and comfortable
time of temperature.
best before
delivery.
Mix of dough The package Name, A dry area with a
is sizable. date, and comfortable
time of temperature.
best before
delivery.

All items are stored FIFO

Food Preparation

Dish or Menu item 1

What is prepared: 8 Pack of Mini Chocolate Croissants

Workplace is clean and sanitised S

Equipment is clean and sanitised S
Storage vessels for product, trimming and waste are prepared S
Raw and cooked items are segregated in prep processes S
No cross-contamination between tasks on equipment and utensils S
Any fruit and vegetable prepared on cutting board is washed before prep. S
WPRW used for all vegetables prepared S
Workspace and equipment are cleaned and sanitised between different S
tasks.
Food during preparation is left less than 1 hour in Danger zone S

Dish or Menu item 2

What is prepared: 8 Miniature Mighty Cheese Pinwheels

Workplace is clean and sanitised S

Equipment is clean and sanitised S
Storage vessels for product, trimming and waste are prepared S
Raw and cooked items are segregated in prep processes S
No cross-contamination between tasks on equipment and utensils S
Any fruit and vegetable prepared on cutting board is washed before prep. S
WPRW used for all vegetables prepared S
Workspace and equipment are cleaned and sanitised between different S
tasks.
Food during preparation is left less than 1 hour in Danger zone S

Processing, Packaging, Holding

Items for processing are handled in manageable quantities to limit S
exposure
Foods are tasted using a utensil; no tasting with fingers S
Items cooked for future mise en place are cooled using 2/4 hour rule S
Packaged, processed food is sealed in sterile packaging S
Correct labels and details are used S
Temperature for food held is above 65°C S
Temperature of food held is monitored S

Transporting
Food vessels are clean and sterile S
Gloves are worn where food needs to be touched S
Separate, sanitised utensils are used for each food type S
Temperatures are below 4°C for cold and above 65°C for hot food S
Temperatures are monitored en route S
 A datalogger is used S

Selling
Temperatures are below 4°C for cold and above 65°C for hot food S
Single serve items are provided in a hygienic system S
Temperatures are monitored and recorded S
Separate serving utensils are be provided for each food item
S
Sneeze guards or other protective barriers are be placed on all display
S
items
Student ensures food safety provisions by monitoring customer actions S
Time of food in danger zone ids monitored and actioned S

Disposing
Items for disposal are segregated and labelled S
Items for disposal is packaged and sealed and disposed through garbage S
Area in contact with food for disposal is cleaned and sanitised S
Hands are washed after handling food for disposal S

Hands are washed after tasks, toilet etc. S

Hands do not touch skin or hair during any tasks S
Hands are not wiped on uniform, torchon or apron S
Issues or maintenance requirements are recognised and reported as these S
arise
Example: Thick bread slicer is having some problems.

Feedback for Instance 2:

The temperature must be checked and recorded three times during business hours, as well as before the
bakery opens and shuts down.

Instance 3:
Location Date Duration from ... to... Tasks to be completed
What will be observed?
Woolworths Bakery Kings 18/04/2023 7:00 am – 4:00 pm 1. RTO to complete
Meadows, TAS, 7249 (Weekdays) 2. RTO to complete
8:00 am – 5:00 pm
(Weekends)

Assessment Criteria S NYS Comments

Task 1 Uses the correct methods to calibrate thermometer according to S
instructions
Source document:
Method used:
Task 1 The variance of the temperature readings are correctly identified S

Receiving Procedures

Commodities received and actions taken

Commodity Checks Record Accepted/Rejected
performed
Wholesome Occasionally Keep in a Approve the invoice
S
fruit. transports room with a as delivered and
quality and recorded accepted. We can
temperature. temperature keep it as refunds if
that is cool. the quality is poor or
something is wrong.
Mix of dough Keep in a Approve the invoice
temperature- as delivered and
neutral, dry accepted. We can
area. keep it as refunds if
the quality is poor or
something is wrong.
Long-lasting Temperature As soon as Approve the invoice
products, is they are as delivered and
cakes, transported. removed accepted. We can
muffins, from the keep it as refunds if
gluten-free freezer, they the quality is poor or
loaves, etc. must be something is wrong.
Are among stored in the
the freezer freezer at
stockpiles. the
documented
temperature
with best
before dates.
Chocolate Temperature Keep in a Approve the invoice
is temperature- as delivered and
transported. neutral, dry accepted. We can
area. keep it as refunds if
 the quality is poor or
something is wrong.

Storage

Goods received or prepared foods stored S

Item for Storage Packaging Labelling Storage area
Fruits. In the pallets Names of Either a vegetable
or black box. fruits like cooler or a bakery
apple, cooler.
strawberry
, etc.
Date and
time
received
are
preferable.
Dunkin' blend. The package Name, A dry area with a
is sizable. date, and comfortable
time of temperature.
best before
delivery.
Mix of dough The package Name, A dry area with a
is sizable. date, and comfortable
time of temperature.
best before
delivery.

All items are stored FIFO

Food Preparation

Dish or Menu item 1

What is prepared: 10 croissant bags

Workplace is clean and sanitised S

Equipment is clean and sanitised S
Storage vessels for product, trimming and waste are prepared S
Raw and cooked items are segregated in prep processes S
No cross-contamination between tasks on equipment and utensils S
Any fruit and vegetable prepared on cutting board is washed before prep. S
WPRW used for all vegetables prepared S
Workspace and equipment are cleaned and sanitised between different S
tasks.
Food during preparation is left less than 1 hour in Danger zone S
Dish or Menu item 2
What is prepared: 8-pack of mini vanilla Danishes
Workplace is clean and sanitised S
Equipment is clean and sanitised S
Storage vessels for product, trimming and waste are prepared S
Raw and cooked items are segregated in prep processes S
No cross-contamination between tasks on equipment and utensils S
Any fruit and vegetable prepared on cutting board is washed before prep. S
WPRW used for all vegetables prepared S
Workspace and equipment are cleaned and sanitised between different S
tasks.
Food during preparation is left less than 1 hour in Danger zone S

Processing, Packaging, Holding

Items for processing are handled in manageable quantities to limit S
exposure
Foods are tasted using a utensil; no tasting with fingers S
Items cooked for future mise en place are cooled using 2/4 hour rule S
Packaged, processed food is sealed in sterile packaging S
Correct labels and details are used S
Temperature for food held is above 65°C S
Temperature of food held is monitored S

Transporting
Food vessels are clean and sterile S
Gloves are worn where food needs to be touched S
Separate, sanitised utensils are used for each food type S
Temperatures are below 4°C for cold and above 65°C for hot food S
Temperatures are monitored en route S
A datalogger is used S
Selling
Temperatures are below 4°C for cold and above 65°C for hot food S
Single serve items are provided in a hygienic system S
Temperatures are monitored and recorded S
Separate serving utensils are be provided for each food item
S
Sneeze guards or other protective barriers are be placed on all display
S
items
Student ensures food safety provisions by monitoring customer actions S
Time of food in danger zone ids monitored and actioned S

Disposing
Items for disposal are segregated and labelled S
Items for disposal is packaged and sealed and disposed through garbage S
Area in contact with food for disposal is cleaned and sanitised S
Hands are washed after handling food for disposal S

Hands are washed after tasks, toilet etc. S

Hands do not touch skin or hair during any tasks S
Hands are not wiped on uniform, torchon or apron S
Issues or maintenance requirements are recognised and reported as these S
arise
Example: Thick bread slicer is having some problems.

Feedback for Instance 3:

The temperature must be checked and recorded three times during business hours, as well as before the
bakery opens and shuts down.
Instance 2:

Location Date Duration from ... to... Tasks to be completed

What will be observed?
Woolworths Bakery 15/04/2023 7:00 am – 4:00 pm
(Weekdays)
Kings Meadows, TAS, 8:00 am – 5:00 pm
7249 (Weekends)
Assessment Criteria Satisfactory Not Yet Satisfactory Comments
Demonstrates awareness of food hygiene legislation at federal level Yes

Demonstrates awareness of food hygiene legislation at state and local Yes

government levels
Shows good working knowledge of personal hygiene standards and their Yes
application in the relevant hospitality environment
Examples Actions
Handwashing procedures Apply hand soap, thoroughly
rinse it off, and allow it to air dry.
Instances for handwashing Every time you prepare anything
or use the restroom.
Touching skin The hands.
Grooming Put on a hat and, if your hair is
long, tie it back.
Uniform Appropriate attire headgear,
safety shoes, clean and ironed
clothing.

Identifies and chooses correct cleaning and sanitising materials according to Yes
cleaning instance or requirement
Equipment/Area Cleaning Equipment Chemicals used
& PPE used
Area of preparation Gloves, a cutting Cleanser, soap, and
board, a basin for rinse aid.
mixing, a baking
sheet, cake pans, etc.
Space for packing. Hair nets and gloves. Cleanser, soap, and
rinse aid.
Mixing vessel. Gloves, hot water, Sanitizing solution.
and a dishwasher.

Spatulas. Gloves, hot water, Sanitizing solution.

and a dishwasher.
Container for Gloves, hot water, Sanitizing solution.
garnish. and a dishwasher.
Uses cleaning equipment according to manufacturer’s instructions and Yes
application requirements.
Demonstrates acceptable level of food hygiene practices Yes
Example Hygiene Practices demonstrated
Microwave. Turn off the switch, unhook the
wire, and wipe the interior with
damp towels before allowing it
to air dry.
Donut maker. Turn off the switch, unhook the
wire, and wipe the interior with
damp towels before allowing it
to air dry.
Producer of labels. Use dry rags to clean it.
A slicer device. Every day after using the slicer,
use the emergency button and
clean the slicer.
Benches. Every day after packing and
baking, clean the benches.

Can identify actions and processes which may result in cross-contamination
and takes appropriate actions:
Example
When packaging various loaves
and buns, such as bacon and
cheese, cheese, pizza flavour,
etc., without using gloves.
Using the same baking sheet to
bake several loaves, buns, and
cookies.
Open a product like a loaf or an
extra-fresh cake or cookie.
Yes
Action taken
Every bakery location should
have enough gloves.
For loaves, buns, cakes, etc., use
a separate baking sheet.
To prevent infection, wrap them
and place them in the
refrigerator.

Identifies food hygiene hazards relevant to the area of training and reports Yes
these:
Hazard identified Action taken/reported
Cake box, holder, or container. Leave the boxes upside down at
all times to prevent them from
catching anything flying around.
Any product left unpackaged. Make careful to wrap the goods
in a large plastic bag if it is not
already packaged.

Demonstrates knowledge of acceptable hygiene standards for premises Yes

Equipment Hygiene
Correct storage of cleaned
equipment
 Pest control
Cleaning Standards
Rubbish Removal
Cleanliness of Rubbish
receptacles and areas

Demonstrates safe work practices to avoid cross contamination through Yes

clothing/uniform
Demonstrates awareness of employee’s obligations regarding food safety Yes
Demonstrates knowledge about the provisions for reporting of personal Yes
health issues and the associated requirements
Handles linen safely and identifies the potential contamination issues and Yes
required procedures to avoid injury and/or contamination
Type of linen handled Provisions to dispose of or to
prevent cross contamination

Translucent linen. It is necessary to use gloves and

As quickly as possible, clean up
any spills.
If any equipment is damaged or
dangerous to use.
wash your hands after cleaning.
To prevent any airborne or bodily
harm.
To prevent injury, tell the
management as soon as possible.

Feedback for Instance 2: It's crucial to adhere to food safety procedures and hygiene regulations at all times
to prevent any unforeseen events.

Instance 3:
Location Date Duration from ... to... Tasks to be completed
What will be observed?
Woolworths Bakery 18/04/2023 7:00 am – 4:00 pm
(Weekdays)
Kings Meadows, TAS, 8:00 am – 5:00 pm
7249 (Weekends)
Assessment Criteria Satisfactory Not Yet Satisfactory Comments
Demonstrates awareness of food hygiene legislation at federal level Yes

Demonstrates awareness of food hygiene legislation at state and local Yes

government levels
Shows good working knowledge of personal hygiene standards and their Yes
application in the relevant hospitality environment
Examples Actions
Handwashing procedures Apply hand soap, thoroughly
rinse it off, and allow it to air dry.
Instances for handwashing Every time you prepare anything
or use the restroom.
Touching skin The hands.
Grooming Put on a hat and, if your hair is
long, tie it back.
Uniform Appropriate attire headgear,
safety shoes, clean and ironed
clothing.

Identifies and chooses correct cleaning and sanitising materials according to Yes
cleaning instance or requirement
Equipment/Area Cleaning Equipment Chemicals used
& PPE used
Area of preparation Gloves, a cutting Cleanser, soap, and
board, a basin for rinse aid.
mixing, a baking
sheet, cake pans, etc.
Space for packing. Hair nets and gloves. Cleanser, soap, and
rinse aid.
Mixing vessel. Gloves, hot water, Sanitizing solution.
and a dishwasher.

Spatulas. Gloves, hot water, Sanitizing solution.

and a dishwasher.
Container for Gloves, hot water, Sanitizing solution.
garnish. and a dishwasher.

Uses cleaning equipment according to manufacturer’s instructions and Yes

application requirements.
Demonstrates acceptable level of food hygiene practices
Example
Microwave.
Donut maker.
Producer of labels.
A slicer device.
Benches.
Can identify actions and processes which may result in cross-contamination
and takes appropriate actions:
Example
When packaging various loaves
and buns, such as bacon and
cheese, cheese, pizza flavour,
etc., without using gloves.
Using the same baking sheet to
bake several loaves, buns, and
cookies.
Open a product like a loaf or an
extra-fresh cake or cookie.
Identifies food hygiene hazards relevant to the area of training and reports
these:
Hazard identified
Cake box, holder, or container.
Any product left unpackaged.
Demonstrates knowledge of acceptable hygiene standards for premises
Equipment Hygiene
Correct storage of cleaned
equipment
Pest control
Yes
Hygiene Practices demonstrated
Turn off the switch, unhook the
wire, and wipe the interior with
damp towels before allowing it
to air dry.
Turn off the switch, unhook the
wire, and wipe the interior with
damp towels before allowing it
to air dry.
Use dry rags to clean it.
Every day after using the slicer,
use the emergency button and
clean the slicer.
Every day after packing and
baking, clean the benches.
Yes
Action taken
Every bakery location should
have enough gloves.
For loaves, buns, cakes, etc., use
a separate baking sheet.
To prevent infection, wrap them
and place them in the
refrigerator.
Yes
Action taken/reported
Leave the boxes upside down at
all times to prevent them from
catching anything flying around.
Make careful to wrap the goods
in a large plastic bag if it is not
already packaged.
Yes
 Cleaning Standards
Rubbish Removal
Cleanliness of Rubbish
receptacles and areas

Demonstrates safe work practices to avoid cross contamination through Yes

clothing/uniform
Demonstrates awareness of employee’s obligations regarding food safety Yes
Demonstrates knowledge about the provisions for reporting of personal Yes
health issues and the associated requirements
Handles linen safely and identifies the potential contamination issues and Yes
required procedures to avoid injury and/or contamination
Type of linen handled Provisions to dispose of or to
prevent cross contamination

Translucent linen. It is necessary to use gloves and

As quickly as possible, clean up
any spills.
If any equipment is damaged or
dangerous to use.
wash your hands after cleaning.
To prevent any airborne or bodily
harm.
To prevent injury, tell the
management as soon as possible.

Feedback for Instance 3: It's crucial to adhere to food safety procedures and hygiene regulations at all times
to prevent any unforeseen events.