Please simple answer all questions not too much details
15. 16. 1?. Workplace Scenario It's Sunday lunchtime and you are the food safety supervisor at a sandwich bar where they pre-make a variety of gourmet sandwiches and wraps that include cooked cold meats. deii meat. salads, cheeses and sauces. During your daily inspection, you review the sandwich display case temperature log. This is the refrigerated case that holds the pre~made sandwiches for customers to buy. You are concerned there have been some occurrences of temperature abuse. You believe this may be due to a fault with the refrigeration system. Detail in the box below: 0 what days were the sandwiches potentially unsafe 0 what six (6) steps you would take as the Food Safety Supervisor having discovered this issue MON TUE WED THU FRI SAT SUN \"WIN-"mm 4\"C 4"C 4"C 5"C ?\"C 6\"C 4\"C 4C B\"C 6\"C 4C 4C 7C Q Stuck? Click hereto view a pop-up of the content related to this question AttempH Attempt2 Attempt3 Workplace Scenario You are a cook in a Spanish cafe. and the chef has asked you to prepare Paella - a traditional Spanish dish made up of rice, vegetables. chicken and mussels. Outline the safe food handling practices that you would follow to ensure that the dish is safe for consumption. In your response, please ensure that you cover two (2) practices for each of the following areas: 0 How to safely handle and prepare poultry [include proper cooking techniques and temperatures) 0 How to safely handle and prepare shellfish (include proper cooking techniques and temperatures] 0 Cross-contamination prevention techniques Ensure you provide specic details and examples of the steps that you would take to ensure that the dish is safe for consumption. Q Stuck? Click here to view a pop-up of the content related to this question Attempt t Attempt 2 Attempt 3 Workplace Scenario You work at a local bakery that produces a range of bread. cakes, and pastries. You have to clean your area at the end of your shift and must choose the right cleaning and sanitising products. Below are the products you have available. Product options: 0 Detergent - used to remove dirt, grease, and other contaminants from surfaces. It is commonly used for cleaning floors, walls, and equipment. 0 Degreeeer - a cleaning agent that is used to remove excessive grease and oil from surfaces. It is commonly used to:r cleaning ovens. grills. and other cooking equipment. 0 Acid cleaner - a cleaning agent that is used to remove mineral deposits and other hard-to-remove soils from surfaces. It is commonly used for cleaning and descaling dishwashers. steam tables. and coffee machines. 0 Senit'leer used to destroy any remaining surface microorganisms to a degree that prevents disease transmission. It is commonly used to clean utensils and surface areas that come into contact with food. Choose the most suitable product for each ama below and explain why you chose that product. Area 1: a large oven with grease build-up Area 2: stainless steel food preparation counters that have already been cleaned with detergent
