Activity 1A: Receiving and Storing Additiona l scenario For this activity, you will be responsible for receiving and storing food supplies for your recipe by following safe food handling practices and correct methods of controlling food hazards. Your Head Chef will observe you during the activity and take notes. You must receive the following: INGREDIENTS UNIT WEIGHT COMMENTS CHICKEN BREAST KG 5 FROZEN BRUSSEL SPROUTS KG 1 FROZEN GREEN PEAS KG 1 CARROT KG 5 ONION KG 5 CHEESE GRATED (SWISS) KG 1 MILK L 5 UNSALTED BUTTER KG 5 ALL-PURPOSE FLOUR KG 20 SALT KG 5 EGGS PC 30 A few eggs in the box look broken. The delivery driver says it happened while driving. While demonstrating safe food handling practices during receiving and storing the food supplies, the following hypothetical situations must be addressed: Receiving Received damaged eggs from the supplier. Storing The dairy fridge is showing a temperature of 12C. Your task Purpose For this task, the student must demonstrate safe food handling practices, including the correct methods of controlling food hazards at the following critical control points: Receiving Storing Role and participant