Record 7- Food cooling log

Date Food Start Hour 1 Hour 2 Hour 3 Hour 4 Hour 5 Hour 6 Initials

23- Eggs 10
11- Am
2023

Notes: Cooked food can be left at room temperature until it cools to 60° C. After that, it must be
cooled to 21° C within two hours. If it is not
cooled to 21° C within two hours, heat the food back up to 74° C and start the process over from the
beginning (this may be done only
once).
After the food has been cooled to 21° C, it must be cooled to 5° C within four hours. If it is not cooled
to 5° C within four hours, throw it out.

Record 8- cooking Temperature log

Date and Food item Internal Internal Corrective Initials Verified by/
Time Temperature Temperature action taken Date
/ time / Time
23-11- Eggs 12C 12 C Place eggs
2023 in storage
tray

Record 4- Incident reporting

Problem Corrective Action Person responsible Date actioned

Taken
Damaged eggs Place the eggs in Staff 23-11-2023
proper storage tray

Role Play:

Trainer (Chef in Charge): As the chef in charge, I will be observing your personal hygiene and food
handling practices while you package, transport, and dispose of the Chicken Fricassee.

Make sure to demonstrate safe food handling practices and implement the correct methods for
controlling food hazards at each critical control point.

Refer to the Food safety program of Feast of Flavours to ensure you adhere to all organizational food
safety policies and procedures.

Junior Chef: Understood, Chef. I will maintain my personal hygiene and cleanliness throughout the
task and follow the food safety program of Feast of Flavours. Trainer (Chef in Charge): Excellent.

Let's begin with Step 1: Packaging and Transporting the dish safely. Use single-use items that are
clean, hygienic, safe, and protected from damage or contamination for packing the dish. The dish
has been on the buffet for 3 hours, and it will take 1.5 hours for it to be delivered. You have three
options: discard the food, cool it to below 5°C and send it, or reheat it to above 74°C and send it.
Your decision will be observed and marked by the Head Chef. Fill up the necessary documentation
based on the option you choose, such as the Food Cooling Log or the Reheating Temperature Log.

Junior Chef: Thank you, Chef. I will carefully consider the options and make a decision based on
maintaining the safety of the dish. I will fill up the appropriate documentation accordingly, ensuring
accurate recording. Trainer (Chef in Charge): Good. Now, Step 2: Disposing any leftovers and
cleaning, sanitizing the kitchen. Clean and sanitize equipment, surfaces, and utensils. Discard
garbage and recyclables, and report any maintenance issues. Ensure food handling areas are free
from animals and pests. Dispose of food waste appropriately, avoiding cross-contamination.

Junior Chef: Absolutely, Chef. I will clean and sanitize all equipment, surfaces, and utensils used
during the packaging and transportation process.

I will discard the garbage and recyclables properly and report any maintenance issues if identified. I
will ensure that the food handling areas are free from animals and pests. Lastly, I will dispose of the
food waste appropriately, minimizing the risk of cross-contamination. Trainer (Chef in Charge): Well
done.

Lastly, Step 3: During the task, be vigilant in identifying, reporting, and recording any food safety
hazards. If you come across any incidents, take appropriate corrective actions and report them to
the Head Chef. Use the Incident Reporting template to document any such incidents.
Junior Chef: Thank you, Chef. I will remain vigilant and promptly report any food safety hazards I
encounter. I understand the importance of taking corrective actions and informing the Head Chef to
maintain a safe food environment. I will use the Incident Reporting template to accurately record
any incidents. Trainer (Chef in Charge): Excellent work, Junior Chef. Remember, the key is to
demonstrate safe food handling practices at each critical control point, including packaging,
transporting, and disposing of the Chicken Fricassee. I have confidence in your abilities, and I'm here
to support you throughout the assessment.

Junior Chef: Thank you, Chef. I appreciate your guidance and support. lam committed to upholding
the highest standards of food safety while packaging, transporting, and disposing of the Chicken
Fricassee.