INTRODUCTION:

“Brief history of the restaurant”

1.) Who is the Owner of this restaurant?

2.) When did this restaurant stated?
3.) What are the types of foods that you serve here in the restaurant?
4.) How many employees do you have in this restaurant/Branch?
5.) How many branches this restaurant have?
6.) What is your level of awareness in food safety practices in this restaurant?
7.) What is your motivation as the manager/head chef of this restaurant?
8.) What is the vision of the restaurant?

“Range of Legislation Relevant to food safety”

1.) Do all your staff have food handler’s certificate and updated health cards?

“Range of measures to ensure food safety in the preparation of food”

1.) What are the Safety Measures you imply to your kitchen staff for their proper
hygiene?
2.) What are the standard measures that you imply for the newly delivered food from
your suppliers to assure food safety?
3.) What are the standard measures that you imply to your staff avoid kitchen hazard?
4.) What is the process of sanitation you used for the kitchen equipment’s and utensils?
5.) Do you conduct fire drills for the restaurant staffs?
6.) Do you conduct safety induction for new restaurant staff?
7.) Do you have fire action plan guidelines for all the restaurant staff?

“Range of measures to ensure food safety in the service of food”

1.) What is your safety measures before storing foods

2.) How do you imply proper arrangement of foods required to be stored in the freezer?
3.) How do you imply proper arrangement of foods required to be stored in the chiller?
4.) What is your standard measures and requirements in holding cooked hot foods?
5.) What is your standard measures and requirements in holding prepared cold foods?
LO-2 Develop plans to ensure food safety practices are maintained in the preparation, service and
storage of food.

“Explain how compliance with legislation can be monitored”

1.) What are your plans to comply with the city health ordinance?
2.) Do you have data logging of daily monitoring checklist for city health ordinance
checklist?

“Develop plans to ensure food safety in the preparation of food

1.) What is your plan to avoid cross contamination of food in the service area?
2.) What is your plan in promoting food safety in the service area?
3.) What is your plan in promoting hazard free service area?

LO-3