Hotel management and Food safety guidelines
$10-30 USD
Paid on delivery
• Knowledge of contents of stock date codes and rotation labels
• Knowledge of:
o wastage to a commercial catering organization and reasons to avoid it
o contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code
• Knowledge of reasons for protecting food from contamination
• Knowledge of different types of contamination:
o microbiological
o chemical
o physical
• Knowledge of methods of rejecting contaminated food
• Knowledge of potential deficiencies of delivered perishable food items:
o contaminated food
o food that is intended to be:
frozen but has thawed
chilled but has reached a dangerous temperature zone
o packaged food that is exposed through damaged packaging
• Knowledge of correct environmental storage conditions for each of the main food types specified in the Performance Evidence:
o correct application of humidity and temperature controls
o correct ventilation
o protecting perishables from exposure to:
heating or air conditioning
accidental damage through people traffic
environmental heat and light
• Knowledge of sanitary cleanliness
• Knowledge of storing perishables:
o in dry stores
o in cool rooms
o in freezers
o in refrigerators
o sanitised and hygienic conditions
o at room temperature
• Knowledge of food safety procedures and standards for storage of perishable supplies:
o appropriate containers
o labelling and coding
o first in first out methods
o storage environments
o temperature, humidity, light and ventilation specifications for storage
o cleaning and sanitising processes for food storage areas
o quarantining the storage of items that are likely to be the source of contamination of food:
chemicals
clothing
personal belongings
• Knowledge of indicators of spoilage and contamination of perishable supplies:
o degradation of flavour, aroma, colour and texture
o enzymic browning
o drying and hardening
o crystallisation
o an infestation of animal and pest waste
o mould
o exposed packaged food through damaged packaging
o odour
• Knowledge of indicators of quality of perishable items:
o the currency of best by or use by dates
o freshness
o size
o weight
• Knowledge of correct and environmentally sound disposal methods for kitchen waste and hazardous substances.
Project ID: #29449565
About the project
8 freelancers are bidding on average $17 for this job
I will do Hotel management and Food safety guidelines project for you as per the requirements. Please come inbox to talk more about it. I have more than 10 years of working experience in the industry. I am producing q More
I am writing this in response to your project Hotel management and Food safety guidelines. Kindly shortlist me for this project. I have seen and understood your requirements. I am providing writing services since 2014 More
I have looked over your project Hotel management and Food safety guidelines and I feel myself most suitable for this project. I am a highly-qualified writer, and I can assure you quality work on this topic. Try me onc More
I am an experienced writer who can help you with your project Hotel management and Food safety guidelines at very low cost. I have more than 4 years of experience of managing academic projects on other platforms like More
I am a hotel management student studying in IHM ,and have completed my diploma in computer management, so I have the best knowledge about this industry that's why i think i'll be the best for this job this will be my More
hello , i m a chef in oriental cuisine insta @ig_raturi u can cheak and i come on Ur post of work , so i have a deep pratical or theory knowledge about the food vegetable and the seafood , thowing , contaminants , a More
I am a bast cooks managment and cooker i am interstenimg in this works and my favert dish baryani i am a hoter mangmant best ides
am from food technology background and having a strong food safety knowledge and also certified in food safety also