Your task is to work in an environment that uses food (this can be a workplace or can be a simulated environment). prepare on the following:

• What organisational hygiene procedures were you required to follow?
• Did you identify any actions that may breach food safety procedures?
• What food safety hazards did you identify that may affect the health and safety of customers, colleagues and self
• What did you do to remove or minimise the hygiene hazard
• Did you report any personal health issues likely to cause a hygiene risk?
• If so what were they?
• Did you report incidents of food contamination resulting from personal health issues?
• If so what were they?
• What personal protective clothing were you required to wear?
• How did you prevent food contamination from your clothing and other items worn?
• How did you prevent unnecessary direct contact with ready to eat food?
• How did you avoid unhygienic personal contact with food or food contact surfaces?
• How did you avoid unhygienic cleaning practices that may cause food-borne illnesses?
• When did you wash your hands?
• What types of hand washing facilities were available?