1. D1.HCC.CL2.04 Slide 1

2. Maintain strategies for safe food storage Assessment for this Unit may include:  Oral questions  Written questions  Work projects  Workplace observation of practical skills  Practical exercises  Formal report from employer or supervisor Slide 2

3. Maintain strategies for safe food storage This unit comprises three elements: Slide 3 Identify critical control points 1 Handle and store products correctly 2 Maintain strategies for safe food 3

4. Maintain strategies for safe food storage Element 1: Identify critical control points in food production  Identify critical points in the processing of food  Identify legislated and enterprise requirements Slide 4

5. Identify critical control points in food production Identify critical control points in the processing of food  Purchasing from approved suppliers  Receiving supplies  Storing commodities  Processing commodities  Cooking foods  Cooling food  Storing cooked foods  Re-heating foods  Serving food to customers Slide 5

6. Identify critical control points in food production Identify legislated and enterprise requirements Legislated:  Determined by the Government  Mandated by imposition of Act of Law Enterprise:  Determined by the enterprise  Usually adopted by International Hotel Chains: So every hotel works to and adopts the same standards Slide 6

7. Maintain strategies for safe food storage Element 2: Handle and store food products correctly  Identify safe food storage conditions for food products  Apply safe food storage conditions to food products  Review/correct storage of products Slide 7

8. Handle and store food products correctly Identify safe food storage conditions for food products  Store at correct temperature  Fresh foods: Chilled below 5°C: Covered and in separate individual containers  Frozen foods: frozen hard below -18°C: Good air flow, securely stacked, away from the wall and off the floor  Dry goods: Ambient room temperature 15°-18°C Low humidity and off the floor Slide 8

9. Handle and store food products correctly Apply safe food storage conditions to food products  All storage areas must be cleaned on a regular basis  All equipment used to store foods must be of food grade  Each food must be in separate container  All food must be covered  There must be good airflow in all storage areas: To stop the build up of fumes, aromas  All storage area must be rodent and insect proof: All holes blocked or covered with mesh to stop entry Slide 9

10. Handle and store food products correctly Review and correct storage of products Conduct regular checks to check compliance of Standards:  Are they storage areas clean?  Are the required temperatures being maintained?  Are any food beyond the use by dates?  Are food containers covered or closed?  Are labels legible?  Are labels attached to foods? Slide 10

11. Maintain strategies for safe food storage Element 3: Maintain strategies for safe food Slide 11 Check processes are being followed on a regular basis Respond to/correct unsafe practices Review/correct strategies for safe food

12. Maintain strategies for safe food Check processes are being followed on a regular basis  Conduct complete audit of entire process and procedures  Done on regular basis: Weekly, monthly, 3 months, 6 months and yearly  Look for non compliance : Also Validating Compliance when nothing is found to be non compliant Slide 12

13. Maintain strategies for safe food Respond to and correct unsafe practices  Reject food found not to be safe  Re evaluate procedures found to be ineffective What is required for the unsafe practice to be made safe? Slide 13

14. Maintain strategies for safe food  Review and correct strategies for safe food  Review Audit Results and review standards required  They must match  Change procedures as required to meet standards required  Validate and Verify that procedures in place are adequate Slide 14