Hotel management and Food safety guidelines

• 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.