1 You are to complete 2 daily dairies at COLLEGE kitchen over 2 sessions using a daily diary template from the food smart website. You can obtain this template from the following link: http://foodsmart.vic.gov.au/FoodSmartWeb/files/Record 9% 201% 20- 9% 20My 6 20food % 20suppliers pod http://foodsmart.vic.gov.au/FoodSmartWeb/files/Record % 202% 20- 9% 20 % My 6 20temperature 9% 20checks % 20of % 20food % 20in % 20cold 9% 20or 96 20hot 9% 20storage .pdf http://foodsmart.vi.gov.au/FoodSmartWeb/file/Record% 204%20- 96 20How % 201 96 20use % 20the % 202 % 20hour % 20rule % 20for 9% 20high - risk 96 20food .pdf On each of the 2 occasion students must : Conduct 1 Goods in record "of a delivery that was made at COLLEGE kitchen . You must inspect the food as per food safety regulations and fill out this section correctly and list all relevant details in the form and identify any breaches of delivery procedures if found and report your findings to your trainer . Complete 1 'Record 3: Storage units temperature log' of all storage units that keep food under temperature control at COLLEGE kitchen. You must inspect the storage units as per food safety regulations and fill out this section correctly and list all relevant details in the form and identify any breaches of temperature if found and report your findings to your trainer . Complete 1 Record 6: Activity log of 1 menu item cooked within COLLEGE kitchen and record all of its processes and times as per the daily diaries instructions including: cooking, cooling, reheating and defrosting times. You must ensure the food items are processes within the '2 hour 4 hour rule' as per food safety regulations and fill out this section correctly and list all relevant details in the form and identify any breaches of the processes if found and report your findings to your trainer. Conduct 1 Record 4: Time log of ready to eat food on display of 1 menu item on display at Cafe and record all of its temperatures and times as per the daily diaries instructions. You must ensure the food items are processed within the 2 hour 4 hour rule as per food safety regulations and fill out this section correctly and list all relevant details in the form and identify any breaches of the processes if found and report your findings to your trainer Conduct 1 hot and cold temperature calibration of the probe thermometer and ensure it is accurate to within +1 or -1 degree celcius