Learning Engagement Activities Guide

Study Notes

Activities are categorized with an 'E' indicating their purpose in activating learning.
Individual and group activities are utilized based on guidance from trainers.
Engagement activities spark interest and encourage reflection on prior knowledge.
Explore activities promote deeper investigation, peer communication, and hands-on application of theories.
Explain activities provide further clarification of concepts through various learning mediums.
Elaborate activities involve applying learned knowledge through skill practice and creation.

Audit: Inspection of workplaces for unsafe food practices.
CAR: Corrective Action Report.
Cleaning Schedule: A list of cleaning tasks and responsible staff.
Enterprise: Refers to an organization or place of operation.
FIFO: First In, First Out stock rotation method.
FSP: Food Safety Plan/Program.
FSS: Food Safety Supervisor.
Food Safety Officer: Person responsible for food safety in a venue.
HACCP: Hazard Analysis Critical Control Points.
High-risk Food: Foods that are potentially hazardous, particularly ready-to-eat items.
Out-of-Control Situation: Food safety issues arising from breached controls.
PPE: Personal protective equipment.
Pathogen: Harmful microorganisms causing disease.
Potentially Hazardous Foods: Foods needing temperature control for safety.
SOP: Standard Operating Procedure.
Snood: Beard covering for food handlers.
Temperature Danger Zone: 5°C to 60°C, where bacteria multiply rapidly.
WI: Work Instruction.
Working Dirt: Dirt from recent activities rather than accumulated grime.

Essential for businesses to ensure cleanliness, proper storage temperature, and food state (fresh or frozen).
Storage must adhere to cleaning schedules, address spills immediately, and maintain cleanliness.
Use food-grade materials for storage to prevent contamination.
Cover food to protect it and always practice FIFO to ensure freshness.
Regularly inspect storage areas to prevent pest infestations and maintain hygiene standards.

Effective stock rotation utilizes the FIFO method, ensuring older stock is used first.
In dry goods storage, areas must be fly- and vermin-proof, well-ventilated, and have adequate lighting.
Store dry goods at least 30cm above floor level to facilitate cleaning.
Use food-grade containers with tight-fitting lids to prevent contamination and ensure cleanliness.
Discard any food beyond its use-by date, and rotate stock regularly.

Used for storing perishable items like fruits, vegetables, dairy, and meat.
Can consist of various units including coolrooms and domestic refrigerators.
Proper organization and adherence to food safety practices are crucial to ensuring product safety and quality.