32	Describe 2 ways to calibrate a food temperature probe? Explain how would you identify faults in the temperature probe. Where would record your calibration results?

33	Describe how to use a temperature probe? Where wold you record your temperatures?
34	Describe how to clean a temperature probe?
35	What is your local government's food inspection regime?
36	What should you do before and after having checked the temperature of your refrigerated items for storage.
37	Describe the following hazards as they relate to food contamination
Physical Hazards
Chemical Hazards
Biological Hazards
38	What are the correct conditions for dry storage. Please explain why these temperatures are important.

39	What monitoring documents would you use in your food safety program? List 4 and explain what they are and what information would you include?
1. 2. 3. 4.
40	Where would you store Meat, fish and fruit explain why?

Answer the following:

1. Define what a single use item is and give three examples and how to use them.
2. How would you store single use items to avoid damage and contamination including time, temperature and environmental conditions?