1. The student demonstrated the ability to identify and report on the following unsafe hygiene practices in accordance with the organisational procedures such as: o Preparing raw foods with cooked foods o Storing raw food next to cooked foods o Inappropriate storage temperatures of cooked foods in service Storage equipment not functioning at the correct temperatures o Unsafe hand washing techniques or lack of hand washing at critical service times o Using soiled clothing or equipment Observer's Comments (List the unsafe hygienic practices you observed the student identifying) Click or tap here to enter text