What Information Sources Have You Used For Conduct The...

Question 1 What information sources have you used to conduct the assessment of your organizations risk management processes (list any relevant policies, procedures, guidelines, discussions etc.) When working as a Promoter for Tasman Food in a massive food chain like Costco particular procedures and policies has to be followed when it comes to food safety risks. The following procedures are: Food Safety a. Documentation: - Food Safety Handling certificates required for all personnel handling food at a Roadshow. Each staff at the Roadshow must review the Costco Level 1 Food Safety Handbook, answer the questions, sign the back page and scan back to the buyer before the commencement of the roadshow. The Food Safety Questionnaire is also to†¦show more content†¦- All hair must be covered in a white hairnet. A visor or ball cap may be worn over a hair net. Facial hair must be covered with a beard net. - No jewelry can be worn, including religious jewelry. - If demonstrator has cold or flu symptoms they will not be allowed to work. c. Personal Policies - Backpacks, purses and briefcases are not allowed in the work area - No personal food, drink, chewing gum or smoking is allowed in the work area - Reading or use of headphones, iPods etc. is not acceptable - The use of cellphones should be limited and strictly utilized for business use or only in the case of an emergency d. Sanitation: - Keep the 12† radius around the workstation clean - All utensils and work surfaces must be washed, rinse, sanitized, and air dried prior to use. - Utensils must be stored in a clean and sanitized area. - Sanitizer must be available at all time. - Have in place a broom and dust pan to clean around the demo area - Mats will be cleaned every evening. e. Temperature control for Potentially Hazardous Food PHF’s: - If product for the demo is from an outside source it must be received maintained at 65 °C during cooking and must remain above this temperature when serving. - Thermometers to be calibrated daily. - All ingredients and finished samples must be kept at the correct temperature at all times is chilled product must be kept chilled 5 °C in either eskies with ice or in a refrigerator. -