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Case studies

To comply with council regulations, the café where you are working has undergone extensive renovations. Describe the regulations that the café would have had to comply with in relation to HACCP procedures.

While carrying out the routine stock-take of your dry goods area, you notice that the lid of the flour drum has not been resealed and signs of rodent droppings are evident. How should this be reported, documented and rectified to implement correct food safety procedures?

A new trainee has been delegated the responsibility of re-traying all foodstuffs and cleaning the coolroom. Utilising the HACCP method, identify and explain to the trainee all critical control points, including the importance of storage and stock rotation.

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