F&B Courses – Maintain Quality Control Procedures

1.1 Execute and maintain standards according to quality control guidelines

1.2 Indicators of food freshness and quality

1.3 Importance of labelling

1.4 Control measures to minimise cross-contamination

1.5 Accept feedback from co-worker and/or supervisor in a considerate and constructive manner

2.1 Maintain the safety and hygiene level for food products, equipment and storage areas

2.2 Impact of loss due to low-quality food on operations

2.3 Impact of personal hygiene on food safety and quality

2.4 Importance of cleansing and sanitising food storage areas and preparation equipment

2.5 Causes of foodborne illnesses

3.1 Control food portioning according to guidelines

3.2 Guidelines and requirements on quality control, food safety and hygiene and portioning for food preparation

3.3 Impact of portioning on food cost and operations

3.4 Importance of customer service and customer service policies

3.5 Importance of consistency between menu items and final products

3.6 Understand the brand values and standards and apply the brand standards in day to day work

a. Explain and serve customers with knowledge of food, menu and diets in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements

b. Build rapport with customers

c. Build rapport with co-workers and/or supervisor to achieve organisational objectives

d. Workplace Safety and Health Regulations under the WSH Act

e. Differences between religious dietary customs and requirements

f. Common food allergies

g. Medical diet alternatives

h. Evaluate own strengths and weaknesses to improve skills and knowledge

i. Identify available opportunities to learn from co-worker and/or supervisor

j. Monitor own output to ensure consistency is maintained

5.1 Demonstrate quality plating and/or presenting of food

5.2 Demonstrate trust, respect and support towards co-worker and/or supervisor in daily activities to achieve organisational objectives

5.3 Demonstrate integrity and ethical behaviour at the workplace

5.4 Demonstrate cultural, religious and gender sensitivity

5.5 Purpose of plating and garnishing and the impact on customer’s perception of quality

5.6 Comply with food handling legislative requirements to meet quality standards

6.1 Complete documentation on quality control and safety and hygiene

6.2 Required documentation for quality control and food safety and hygiene

6.3 Suggest ways to maintain quality of products and/or ingredients

6.4 Share feedback on current preparation process

6.5 Engage in self-reflection to improve on quality of task assigned

6.6 National Environment Agency (NEA) Environmental Public Health (Food Hygiene) Regulations