You must also identify critical control points for food safety
Catering service (such as event catering) – cook chill
1. For each of the above, you must identify the following details:
post-cooking storage requirement
reconstitution
Restaurant- fresh cook Cafeteria - bulk cook Catering services - cook chill
Receiving
Reconstitution
Re-thermalizing
food hazards
hazard control methods
during re-thermalization and reconstitution
during buffet service
Catering service – cook chill
Student Instructions – CUMULATIVE EVIDENCE TABLE
Cook chill for five day shelf life
Cook freeze
Set menu
Function/ Event
Make sure each service period is dated correctly.
Make sure each service period is dated correctly and correlates with the work activity log sheets signed by your workplace supervisor/assessor.
| Occasion | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Date | 12/8 | 15/8 | 22/8 | 23/8 | 24/8 | 2/9 | 7/9 | 8/9 | 9/9 | 17/9 | 21/9 | 22/9 |
| Service period or shift | L | L | B | D | D | BR | B | B | MAT | D | L | L |
| Service style | ALC | F/E | BF | TD | ALC | SM | FF | ALC | F/E | ALC | ALC | BF |
| Food production processes (at least two different) | CC | BC | FC | |||||||||
| Supply Check List and Food Order attached (for at least four different service styles) | X | X | X | X |
Occasion 1 2 3 4 5 6 7 8 9 10 11 12
Date