Unit 69 meet food safety requirments

Criteria covered in this assignment:
Assessment Criteria
Question it has been covered in
HSC2029 – 1.1
Question 1
HSC2029 – 1.2
Question 2
HSC2029 – 1.3
Question 2
HSC2029 – 1.4
Question 3
HSC2029 – 1.5
Question 3
HSC2029 – 1.6
Question 4
HSC2029 – 2.1
Question 2
HSC2029 – 2.2
To be covered in observation
HSC2029 – 2.3
To be covered in observation
HSC2029 – 2.4
To be covered in observation
HSC2029 – 3.1
Question 1
HSC2029 – 3.2
To be covered in observation
HSC2029 – 3.3
To be covered in observation
HSC2029 – 4.1
To be covered in observation
HSC2029 – 4.2
To be covered in observation
HSC2029 – 4.3
To be covered in observation
HSC2029 – 4.4
To be covered in observation
HSC2029 – 5.1
Question 4
HSC2029 – 5.2
To be covered in observation
HSC2029 – 6.1
Question 5
HSC2029 – 6.2
Question 5

Question 1:
Identify some of the potential food safety hazards when preparing, serving, clearing away and storing food and explain three of them in the table below. For each one, describe what food hygiene practices can be used to control these:

Food safety hazard
Food hygiene practices to control this
Food safety hazard 1:

Food that is not being stored at the correct temperature regularly check that fridges/freezers are running

at the correct temperature.

make sure that food is stored in the correct

area in the fridge.

Food safety hazard 2:

Opened food that has not been covered correctly and make sure that all opened food in the fridge is dated. covered completely and clearly dated when it

was opened.

Food safety hazard 3:

Food that has started to go off in the fridge. if any food starts to show signs of mould, make

sure they are disposed of immediately, in the

same case if food starts to smell.

make sure that use by dates are checked on

products regularly.

HSC 2029 – 1.1, 3.1

Question 2: