cookery cert iv

Question

1)We are undergoing a major refurbishment of our kitchen and we have new equipment being installed and other equipment being altered. What are the time requirements for hazard identification when changes are made to the workplace? There are three.

2)What records allow you to determine who has done what WHS training in kitchen safety?

3)You want to continually monitor your kitchen WHS processes and make recommendations for changes if required. Which reports will help you achieve this? List four.

Questions from Implement & Monitor work health & safety practices

Answer 1

Hi A S-

Excellent Question. My answer may be limited in scope without more details about your kitchen and what kind of equipment you are working with. Will try my best.

1. The safest way to go is to contact your local Health Department and request an inspection. Especially if you are a Commercial Kitchen, an inspection is required in most jurisdictions. The time requirement is ASAP.
2. I am a Certified Professional Food Manager. Any commercial kitchen is usually required to have at least one CPFM Certificate displayed at all times. The certification has to be renewed every 5 years and courses are available to be taken online or by ordering workbooks and taking test in person at approved supervised locations.
3. The industry standard is a Hazard Analysis of Critical Control Points or HACCP charts. You can Google the topic to see all types of different Charts. The most crucial ones are:
4. Keeping good records of food delivery dates, at what food temp for perishable food and expiration dates
5. A Flow Chart showing each step from beginning to final step of preparation of each food product
6. A proper Manual or Machine Dishwashing Instructions Chart
7. A General Cleaning and Sanitizing Checklist for whole Kitchen, listing how to clean what and how often. Should be check by Kitchen Manager on daily basis.

I hope this answer helps. Feel free to contact me if you have any follow-up Questions. Chef Mick