6. Follow approved standards for cleaning of associated equipment and

6. Follow approved standards for cleaning of associated equipment and utensils. 6.1 Reflect on a time where you had to clean and wash utensils and equipment. How did you wash the cutlery and bowls/plates/cups to ensure compliance with cleaning standards? 7. Identifying and reporting unsafe food safety practices 7.1 Complete the following scenarios based on the service food safety, cleaning and hygiene policies and procedures. a) You notice an educator reuses a spoon that has been dropped on the floor. How would you correct this practice? b) An educator is sneezing a lot and has just started to prepare the lunches. How would you correct this practice? c) Imagine you cut yourself (minor) while cutting up apples. What should you do before you continue chopping up the apples? 7.2 Identify two occasions where you have observed processes or practices which are not consistent with the service food safety procedures. For each occasion, complete the following: Occasion 1: a) What practice did you observe that was not consistent with safe food handling procedures? b) How could you correct or report the unsafe practice? Occasion 2: a) What practice did you observe that was not consistent with safe food handling procedures? b) How could you correct or report the unsafe practice?

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