1. conditions over the past week long period. This is likely to involve responding to multiple demands simultaneously.
2. Identify and explain a range of safe operational practices that need to be followed when using kitchen equipment. Provide at least two examples of equipment .
3. identify, read and interpret the organisational requirements that apply to you own and workplace safety, productivity and hygiene procedures. Describe the key requirements in a maximum of 500 words .
4. In a maximum of 500 words, describe how you have dealt with the pressure of work and kichen conditions over the past week long period. This is likely to involve responding to multiple demands simultaneously.
5. Identify and explain a range of safe operational practices that need to be followed when using kitchen equipment. Provide at least two examples of equipment .