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(281, 'Manage an information or knowledge management (BSBINM501)', '<h3><br />Assessment 1</h3>\r\n<ol>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>Develop a briefing report.</strong></em></li>\r\n</ol>\r\n<p><strong>Briefing Report</strong></p>\r\n<p><strong>Goals</strong></p>\r\n<p><span style=\"font-weight: 400;\">King Edward VII College provides high quality of industry training that engenders participation and achievement utilising the latest learning innovations.</span></p>\r\n<p><span style=\"font-weight: 400;\">This unit aim is to develop the confidence and capability in communicating online within professional practice and academic settings as consumers, producers and sharers of information.</span></p>\r\n<p><strong>Strategic Objectives</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">To be a leader in vocational education and training</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">To build up and maintain high quality infrastructure supporting clients and staff.</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">To develop our people and resources.</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">To be well led, high performing, profitable and accountable.</span></li>\r\n</ul>\r\n<p><strong>Market Environment</strong></p>\r\n<p><span style=\"font-weight: 400;\">In 2017, 4.2 million understudies were taken a crack at VET with an Australian preparing supplier which addresses a large portion of the number of inhabitants in ages between 15-64 years. </span></p>\r\n<p><span style=\"font-weight: 400;\">1.5 million Students selected with the Australian advanced education supplier making an aggregate of 3.8 million. For homegrown understudies, 65.7% dwell in significant urban communities, 31.5% in provincial zones, and 2.9% in far off regions. There is extraordinary expansion in global understudies in Australia with an increment of 11% in the earlier year, 31% of these understudies were from China, and 12% were from India.</span></p>\r\n<p><strong>Business culture and current business systems</strong></p>\r\n<p><strong>The current organizational culture and current systems of the business:</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Friendly organizational design that upholds workers </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">State of the craftsmanship offices inside the grounds </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Competitive estimating contrasted with other RTOs around there </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">High-quality learning and appraisal materials </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Developing market systems that help the unique market climate. </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Commitment and guaranteed moral practice.</span></li>\r\n</ul>\r\n<p><strong>Key Stakeholders</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">CEO (Chief executive officer)</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Human Resource Manager</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Marketing Manager</span></li>\r\n</ul>\r\n<p><strong>Target Market</strong></p>\r\n<p><span style=\"font-weight: 400;\">The current objective market for King Edward comprises of individuals wishing to acquire passage into the business, just as individuals previously working in business and the board who need to formalize or build up their abilities. When contrasted and other RTOs in Melbourne, King Edward looks to stand apart from them as far as offering a serious evaluating structure, inventive showing techniques just as cutting-edge offices. </span></p>\r\n<p><span style=\"font-weight: 400;\">King Edward has not wandered into extra business sectors of offering mixed, (study hall and on the internet) just as online courses no one but, which can end up being rewarding and productive.</span></p>\r\n<p><strong>Competitor analysis</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td>\r\n<p><strong>Competitors </strong></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Business processes and methods of delivering their students a learning experience</span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">RMIT University</span></p>\r\n</td>\r\n<td>\r\n<p><strong>Instructor-led Training (ILT)</strong></p>\r\n<p><span style=\"font-weight: 400;\">Instructor-led training, or classroom training, is the most traditional form of training, best leveraged for creating an overall understanding of the training topic. According to Training Industry, Inc. research, ILT is the training modality most preferred by learners, with 55% of learners reporting a preference for this method.</span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">University of Adelaide</span></p>\r\n</td>\r\n<td>\r\n<p><strong>Virtual Classrooms</strong></p>\r\n<p><span style=\"font-weight: 400;\">Start by activating your University student account using the information from your ‘Welcome Email’, sent by the University of Adelaide.</span></p>\r\n<p><span style=\"font-weight: 400;\">The academic team will contact you at your University student email to advise you what to do for each class. Please make sure to check your emails daily for information and instructions. If you are unable to access your student email, please inform </span><a href=\"mailto:collegeservices@adelaide.edu.au\"><span style=\"font-weight: 400;\">collegeservices@adelaide.edu.au</span></a><span style=\"font-weight: 400;\"> who will be able to help you.</span></p>\r\n<p><span style=\"font-weight: 400;\">It is critical that your contact details are up to date. Please log in to </span><a href=\"http://www.access.adelaide.edu.au/\"><span style=\"font-weight: 400;\">Access Adelaide</span></a><span style=\"font-weight: 400;\"> now to complete your checklist or update your contact details if they have changed.</span></p>\r\n<p><span style=\"font-weight: 400;\">Your classes will be held on Zoom. </span></p>\r\n<p><span style=\"font-weight: 400;\">. </span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">The Universities of Queensland</span></p>\r\n</td>\r\n<td>\r\n<p><strong>E-Learning</strong></p>\r\n<p><span style=\"font-weight: 400;\">Course teaching and administrative staff can nominate for the eLearning Solutions Service by booking an appointment via the </span><a href=\"https://studenthub.uq.edu.au/students/appointments/app/topic/78\"><span style=\"font-weight: 400;\">eLearning Solutions Service booking</span></a><span style=\"font-weight: 400;\"> webpage to organise a personal consultation with an eLearning Advisor via Zoom.</span></p>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Online mini lectures (Kaltura Capture)</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Online assignment submission and marking</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Non submission assessment online marking i.e. Oral presentations, performances and professional skills (Grade Centre column or Turnitin)</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">eLearning refresher (review of course site design and tool usage)</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Online quizzes / tests</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">In-class active learning tools (UQpoll, UQwordcloud, UQwordstream and PadletUQ only)</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Grade Centre</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Virtual classrooms / meetings (Zoom)</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Video assignments</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Video content (Kaltura)</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Collaboration / Reflection tools</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Group Peer Assessment</span></li>\r\n</ul>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p><strong>Learning needs<br /><br />a. College Learners</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Develop path for students to learn together on the web. </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Develop a strategy for coaches and students to follow progress and consummation with a variety of alternatives for following individual exercises or assets at course level </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Electronic notices for students to see new tasks and cut-off times. </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">An singular access levels for preparing staff, organization and students each to have their own degree of admittance to business documentation </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">A framework to empower live learning help that empowers students to get to it from any area</span></li>\r\n</ul>\r\n<strong>b. College Stuff</strong><br />\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">An individual access levels for preparing staff, organization and students each to have their own degree of admittance to business documentation </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">A method of getting to learning assets when not at the school </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">A technique for mentors and students to follow progress and fulfilment with a variety of choices for following individual exercises or assets at course level. </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">A stamping understudy appraisal and giving criticism to understudies on their electronically which is available in different areas. </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">An singular individual levels for preparing staff, organization and students each to have their own degree of admittance to business documentation</span></li>\r\n</ul>\r\n<p><strong>Legislation relevant to the business operations in relation to learning management system </strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Equal Employment Opportunity (Commonwealth Authorities) Act 1987 </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Standards for Registered Training Organizations (RTOs) 2015 </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Data Provision Requirements 2011 Legislative instrument </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Data Provision Requirements 2012. </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Safety, Rehabilitation and Compensation Act 1988 </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Australian Consumer Law 2011 </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Work Health and Safety Act 2011</span></li>\r\n</ul>\r\n<p><strong>Gap analysis</strong></p>\r\n<p><span style=\"font-weight: 400;\">The current business activity for King Edward when contrasted with different contenders is that the grounds: </span></p>\r\n<p><span style=\"font-weight: 400;\">o</span> <span style=\"font-weight: 400;\">Focus on business and the board courses as it were </span></p>\r\n<p><span style=\"font-weight: 400;\">o</span> <span style=\"font-weight: 400;\">Competitive costs being advertised </span></p>\r\n<p><span style=\"font-weight: 400;\">o</span> <span style=\"font-weight: 400;\">Substantial interest in Sydney and Brisbane meaning huge monetary cost </span></p>\r\n<p><span style=\"font-weight: 400;\">o</span> <span style=\"font-weight: 400;\">No assorted labor force inside the association </span></p>\r\n<p><span style=\"font-weight: 400;\">o</span> <span style=\"font-weight: 400;\">the other association primarily centers around joint learning, on the web and study hall.</span></p>\r\n<p><span style=\"font-weight: 400;\">The gaps recognized corresponding to contending in the current market comparable to their understudy contributions and encounters are: </span></p>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">ICT framework that is as of now out dated </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Absence of internet learning assets for the understudies </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Absence of online alternative as a possibility for preparing </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Various labour force that can relate at the level of the understudies </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Insufficient prepared work force </span></li>\r\n</ul>\r\n<br />\r\n<p><strong>Resources and business commitments required to foster innovation</strong></p>\r\n<p><span style=\"font-weight: 400;\">Upgraded ICT system</span></p>\r\n<p><span style=\"font-weight: 400;\">School website</span></p>\r\n<p><span style=\"font-weight: 400;\">Working computers</span></p>\r\n<p><span style=\"font-weight: 400;\">Trained staff</span></p>\r\n<p><strong>Internal and external information sources</strong></p>\r\n<p><span style=\"font-weight: 400;\">Following are internal and external information sources:</span></p>\r\n<p><strong><em>Internal sources</em></strong></p>\r\n<p><span style=\"font-weight: 400;\">Strategic and operational plan</span></p>\r\n<p><span style=\"font-weight: 400;\">Organizational chart</span></p>\r\n<p><span style=\"font-weight: 400;\">Legislation and regulations register</span></p>\r\n<p><span style=\"font-weight: 400;\">Learning needs analysis</span></p>\r\n<p><strong>External Sources</strong></p>\r\n<p><span style=\"font-weight: 400;\">Not applied</span></p>\r\n<p><strong>Continuous improvement</strong></p>\r\n<p><span style=\"font-weight: 400;\">The working environment practices can be consistently improved through the accompanying ways. </span></p>\r\n<ol>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"> Conduct self-evaluation among the representatives in various offices.</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Always request criticism from the workers.</span></li>\r\n</ol>\r\n<br />\r\n<h3>Assessment 2</h3>\r\n<ol>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>Conduct a coaching and mentoring session with the Training Manager.</strong></em></li>\r\n</ol>\r\n<p><strong>Problems related to the system</strong></p>\r\n<p><span style=\"font-weight: 400;\">Issues that staff have been encountering are:</span></p>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">It is been decided by the ICT staff that this is the consequence of the strategy of the PC. </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">It is been expected from the staff to reset their entrance secret key each 6weeks. </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Evaluations of understudies have been saved by the trainers. </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Without giving any criticism to the understudies, trainers have been checking understudies work in the framework.</span></li>\r\n</ul>\r\n<p><strong>Core Features:</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">It has a decent custom landing page, detailing, marking and fields which give adaptability to the clients according to their necessities and prerequisites. </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">It provides with singular plans, characterizes client jobs, portable openness, evaluating framework and preparing measurements for clients. </span></li>\r\n</ul>\r\n<p><strong>Purpose of shifting to LMS:</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">In every single industry employee training can be found whether it could be programming, instructive, corporate or government. Representatives need to be prepared according to the necessities</span></li>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">We can make learning programs, courses in LMS and post them so that no one can improve their abilities.</span></li>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li aria-level=\"1\"><span style=\"font-weight: 400;\">With the making of mindfulness projects, we can teach the basic public by making mindfulness projects.</span></li>\r\n</ul>\r\n<p><strong>Benefits of Learning Management Software</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Integrating</span><strong> social learning experiences.</strong></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Quickly and conveniently expanding</span><strong> eLearning courses.</strong></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Reduction in Learning and Development time as well as cost.</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Easily tracking</span><strong> learner progress and performance.</strong></li>\r\n</ul>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li aria-level=\"1\"><span style=\"font-weight: 400;\">Providing</span> unlimited access to eLearning materials.</li>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li aria-level=\"1\"><span style=\"font-weight: 400;\">Organization of</span> eLearning content in one location.</li>\r\n</ul>\r\n<p><span style=\"font-weight: 400;\">Mentoring techniques used in the coaching session:</span></p>\r\n<p><span style=\"font-weight: 400;\">One method is the \'Feedback Sandwich\', here offer positive expressions can be offered, examination of zones for development. </span></p>\r\n<p><span style=\"font-weight: 400;\">Another method is \'Stop, Start, and Continue\'. </span></p>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">What they should quit doing?</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">What they should begin doing?</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">What they wish to keep doing?</span></li>\r\n</ul>\r\n<p><span style=\"font-weight: 400;\">The policies and procedures:</span></p>\r\n<ul class=\"unordered-listing\">\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">A layered approach of overlapping controls and monitoring will be used by The University.</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Review of security must be conducted on regular basis, such as servers, firewalls, routers and monitoring platforms must be conducted on a regular basis. </span></li>\r\n</ul>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li aria-level=\"1\">Support of Information Security Management System: <span style=\"font-weight: 400;\">Information Security Management System will be kept up by the information technology division.</span></li>\r\n</ul>\r\n<strong>2. Seek technical specialist support<br /></strong>\r\n<p><span style=\"font-weight: 400;\">To: Learning Management System Developer</span></p>\r\n<p><span style=\"font-weight: 400;\">From: Learning and development Manager</span></p>\r\n<p><span style=\"font-weight: 400;\">Subject: Need Technical Help</span></p>\r\n<p><span style=\"font-weight: 400;\">Dear Learning Management System Developer</span></p>\r\n<p><span style=\"font-weight: 400;\">This mail is written to inform you that we had a short coaching session in that session we have discussion about the following:</span></p>\r\n<ul class=\"unordered-listing\">\r\n<li aria-level=\"1\">Problems related to the system</li>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Features of LMS</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Purpose of shifting to LMS</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Benefits of Learning Management System</span></li>\r\n</ul>\r\n<p><span style=\"font-weight: 400;\">One of the trainer suggested to have an option of autosaving.</span></p>\r\n<p><span style=\"font-weight: 400;\">I wrote this mail to get confirmation that is it possible to have autosaving option. kindly reply me with your kind feedback. </span></p>\r\n<p><span style=\"font-weight: 400;\">Thank you<br /><br /><br /></span><em><strong>3. Document the findings of the coaching and mentoring session in a systems feedback  report</strong></em></p>\r\n<p><strong>System Feedback Report</strong></p>\r\n<p><strong>Feedback Summary</strong></p>\r\n<p><span style=\"font-weight: 400;\">The accompanying input was acquired about the Learning the board framework, during the coaching and mentoring meeting. The coaches had the option to transfer additional learning assets for the understudies, since the understudies can leave their remarks and criticism for the students to get to. There is no experienced issues with the framework with regards to the evaluation part of the framework.</span></p>\r\n<p><strong>System Limitations</strong></p>\r\n<p><span style=\"font-weight: 400;\">The limitations of the system are:</span></p>\r\n<p><strong>- </strong><span style=\"font-weight: 400;\">Staff has been locked out of the framework. </span></p>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">It is expected from the staff to reset their entrance secret key each 6weeks by the PC security strategies and methodology. </span></li>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Saving of evaluations of the understudies into the frameworks is not made by the trainers haven\'t been saving the evaluations of their understudies into the framework. </span></li>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Stamping understudies work in the framework without giving criticism to students is been done by the trainers.</span></li>\r\n</ul>\r\n<br />\r\n<p><strong>System Strengths</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">It can keep tabs on students\' development and execution through the evaluations that is transferred into the framework. </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">It lessens the time for web based preparing and advancement time, by giving students the data that they need. </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">It has empowered the establishment to get rid of teacher travel costs, web based preparing website rentals </span></li>\r\n</ul>\r\n<p><strong>Innovative Recommendations</strong></p>\r\n<ol>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The dashboards acts naturally logical that will help the representatives track down the substance as fast as could be expected. This should be possible by adding symbols, search, classifications and sub classifications. </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"> Make the substance of the new framework to be imaginative, significant and significant in order to change the perspectives of the staff to accept the new framework. The framework can be connecting so that it\'s not exhausting and plain. High visuals can be added, diagrams, information designs, utilization of drop down menu or radio box where material. The substance can be separated into more modest modules and have tests toward the finish of each gathering modules.</span></li>\r\n</ol>\r\n<br />\r\n<h3>Assessment 3</h3>\r\n<ol>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>Design and develop a new learning and development system for the business.</strong></em></li>\r\n</ol>\r\n<p><strong>Learning and Development Overview</strong></p>\r\n<p><span style=\"font-weight: 400;\">For the empowerment of the staff to expert, improvement have been made in navigation panel. The dashboard is obvious and has used the utilization of symbols, search, classes and sub classifications. The content was made is inventive and amusing to work with. High visuals have been consolidated just as information illustrations and utilization of drop-down menus. The increments of these highlights have made the framework to be seriously captivating. The new learning and advancement framework set up will meet the in general hierarchical destinations by permitting the staff to stamp understudy appraisal and give input to understudies electronically which will be open in various areas. The new arrangement has additionally joined the auto save include, to guarantee that the past issue experienced of not saving the understudies grades is disposed of. Secret word resets have additionally been changed, whereby the staff can reset the secret phrase at their own helpful time, without essentially getting closed out of the framework. The staff has additionally been prepared on the PC security techniques, and what measures to take if they can\'t get to the framework.</span></p>\r\n<p><strong>Learning and Development Goals</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Improvement in the attitudes of training staff towards the new system</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Conducting of the monthly learning activities educating training staff of the features and functionality to the system</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Improving the efficiencies of training staff using the system</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Improvement in staff awareness and use of organizational policies and procedures.</span></li>\r\n</ul>\r\n<br />\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td>\r\n<p><strong>Learning activities. Include three (3) or more activities 12 months. Including a monthly learning activity that will support the usage of the system effectively</strong></p>\r\n</td>\r\n<td>\r\n<p><strong>Outline the learning &amp; development goals this learning activity aims to meet.  </strong></p>\r\n</td>\r\n<td>\r\n<p><strong>How to achieve the actions? </strong></p>\r\n</td>\r\n<td>\r\n<p><strong>Resources required implementing the activity.</strong></p>\r\n</td>\r\n<td>\r\n<p><strong>Outline when this learning activity will occur. </strong></p>\r\n</td>\r\n<td>\r\n<p><strong>Outline who will be responsible for the activity. </strong></p>\r\n</td>\r\n<td>\r\n<p><strong>How much is needed to allocate delivery or this learning activity?</strong></p>\r\n</td>\r\n<td>\r\n<p><strong>Outline how to communicate and promote the L&amp;D learning activity to encourage attendance</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><strong>Improvemen ts in learning system features and performance</strong></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Improve the point of view of the training staff Influence the new system. Examine the effectiveness of the learning management system for strategies</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">-</span><span style=\"font-weight: 400;\"> This could vary depending on student ideas</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">All training staff Internet access Organiza tional policies and procedure</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">The last Friday evening of every month.</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Learning and Developm ent manager</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">$950 to purchase webinar software</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Email to target attendees </span></p>\r\n<p><span style=\"font-weight: 400;\">Promotion during team meeting Notificatio</span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><strong>Learning Managemen t System workshop</strong></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Improvement in point of view of the training staff Influence the new system.</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Face to Face workshop </span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Learning Management System trainer Internet allow access to Organiza tional policies and procedur es</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">The First Monday and Tuesday of September 2021</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Learning and Development manager</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">$4500</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">mail to target attendees Promotion during team meeting </span></p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br /><span style=\"font-weight: 400;\"><br /><em><strong>2. Revise and update the learning and development operational plan.</strong></em></span><br />\r\n<p><strong>Learning and Development Overview</strong></p>\r\n<p><span style=\"font-weight: 400;\">For the empowerment of the staff to expert, improvement have been made in navigation panel. The dashboard is obvious and has used the utilization of symbols, search, classes and sub classifications. The content was made is inventive and amusing to work with. High visuals have been consolidated just as information illustrations and utilization of drop-down menus. The increments of these highlights have made the framework to be seriously captivating. The new learning and advancement framework set up will meet the in general hierarchical destinations by permitting the staff to stamp understudy appraisal and give input to understudies electronically which will be open in various areas. The new arrangement has additionally joined the auto save include, to guarantee that the past issue experienced of not saving the understudies grades is disposed of. Secret word resets have additionally been changed, whereby the staff can reset the secret phrase at their own helpful time, without essentially getting closed out of the framework. The staff has additionally been prepared on the PC security techniques, and what measures to take if they can\'t get to the framework.</span></p>\r\n<p><strong>Learning and Development Goals</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Improvement in the attitudes of training staff towards the new system</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Conducting of the monthly learning activities educating training staff of the features and functionality to the system</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Improving the efficiencies of training staff using the system</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Improvement in staff awareness and use of organizational policies and procedures.</span></li>\r\n</ul>\r\n<br />\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td>\r\n<p><strong>Learning activities. Include three (3) or more activities 12 months. Including a monthly learning activity that will support the usage of the system effectively</strong></p>\r\n</td>\r\n<td>\r\n<p><strong>Outline the learning &amp; development goals this learning activity aims to meet.  </strong></p>\r\n</td>\r\n<td>\r\n<p><strong>How to achieve the actions? </strong></p>\r\n</td>\r\n<td>\r\n<p><strong>Resources required implementing the activity.</strong></p>\r\n</td>\r\n<td>\r\n<p><strong>Outline when this learning activity will occur. </strong></p>\r\n</td>\r\n<td>\r\n<p><strong>Outline who will be responsible for the activity. </strong></p>\r\n</td>\r\n<td>\r\n<p><strong>How much is needed to allocate delivery or this learning activity?</strong></p>\r\n</td>\r\n<td>\r\n<p><strong>Outline how to communicate and promote the L&amp;D learning activity to encourage attendance</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><strong>Improvemen ts in learning system features and performance</strong></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Improve the point of view of the training staff Influence the new system. Examine the effectiveness of the learning management system for strategies</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">-</span><span style=\"font-weight: 400;\"> This could vary depending on student ideas</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">All training staff Internet access Organiza tional policies and procedure</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">The last Friday evening of every month.</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Learning and Developm ent manager</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">$950 to purchase webinar software</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Email to target attendees </span></p>\r\n<p><span style=\"font-weight: 400;\">Promotion during team meeting Notificatio</span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><strong>Learning Managemen t System workshop</strong></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Improvement in point of view of the training staff Influence the new system.</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Face to Face workshop </span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Learning Management System trainer Internet allow access to Organiza tional policies and procedur es</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">The First Monday and Tuesday of September 2021</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Learning and Development manager</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">$4500</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">mail to target attendees Promotion during team meeting </span></p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br /><span style=\"font-weight: 400;\"><br /><em><strong>3. Consult staff on the new Learning and Development Operational Plan</strong></em></span><br />\r\n<p><span style=\"font-weight: 400;\">To: All Staff</span></p>\r\n<p><span style=\"font-weight: 400;\">From: Learning and development Manager</span></p>\r\n<p><span style=\"font-weight: 400;\">Subject: Attachment of updated Learning and Development Operational Plan</span></p>\r\n<p><span style=\"font-weight: 400;\">Dear Staff Members</span></p>\r\n<p><span style=\"font-weight: 400;\">This mail is written to inform you that I have attached the updated learning and development operational plan that is been modified as per the feedback for the best improvement. Kindly go through the report ones and give your valuable reviews.</span></p>\r\n<p><span style=\"font-weight: 400;\">Best Regards</span></p>', NULL, '', NULL, NULL, 'sample', NULL, NULL, 4, 6, 2, 26, NULL, 'Manage an information or knowledge management BSBINM501', 'Manage an information or knowledge management (BSBINM501) assignments sample work written by our experts are here for your assistance on timely delivery.', 'Manage an information or knowledge management BSBINM501', 'manage-an-information-or-knowledge-management-bsbinm501', '2021-10-23 01:24:19', '2021-10-23 01:37:27');
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(282, 'Use of food preparation and equipment (SITHCCC001)', '<h3><br />Assessment 1</h3>\r\n<ol>\r\n<li><em><strong>Explain the meaning of the following terms in an effective kitchen operation:</strong></em></li>\r\n</ol>\r\n<strong>A. Mise-en-place</strong>\r\n<p>Before the start of the services, the preparation that is done for the dishes and the ingredients. Mise-en place is a procedure that is done at the beginning of the cooking, which means that process of making everything is to be prepared before starting the process of cooking.</p>\r\n<strong>B. Workflow planning</strong>\r\n<p>Workflow planning is the process in which duties are adjusted or the responsibilities are assigned for the staff or in the kitchen it is cooked in order to ensure that all the operations will be completed on time. Working as a team for meeting a common goal.</p>\r\n<p> </p>\r\n<ol start=\"2\">\r\n<li><em><strong>Match the following equipment with the tasks they would be used for:</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"313\">\r\n<p><strong>Equipment</strong></p>\r\n</td>\r\n<td width=\"314\">\r\n<p><strong>Used to prepare</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"313\">\r\n<p>Blender (1)</p>\r\n</td>\r\n<td width=\"314\">\r\n<p>Preparing a pizza dough (4)</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"313\">\r\n<p>Food Processor (2)</p>\r\n</td>\r\n<td width=\"314\">\r\n<p>Parmesan for a pasta dish (3)</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"313\">\r\n<p>Grater (3)</p>\r\n</td>\r\n<td width=\"314\">\r\n<p>Making breadcrumbs from stale bread (2)</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"313\">\r\n<p>Mixer (4)</p>\r\n</td>\r\n<td width=\"314\">\r\n<p>To puree a soup (1)</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"3\">\r\n<li><em><strong>What is the purpose of the following pieces of equipment? How are they used?</strong></em></li>\r\n</ol>\r\n<p><strong> A. Sharpening Steel</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"181\">\r\n<p>Purpose</p>\r\n</td>\r\n<td width=\"331\">\r\n<p>Instruction for use</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"181\">\r\n<p>Sharpening steel helps in sharpening the edge of the knives by holding steel in the hand. The maintenance of the edge of the knife is done with the help of the Sharpening.</p>\r\n<p> </p>\r\n</td>\r\n<td width=\"331\">\r\n<ol>\r\n<li>Against the honing steel, place the knife.</li>\r\n<li>The knife should be angled at the knife at 15 to 20 degrees.</li>\r\n</ol>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> <br /><strong>B. Sharpening stone</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"181\">\r\n<p>Purpose</p>\r\n</td>\r\n<td width=\"331\">\r\n<p>Instruction for use</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"181\">\r\n<p> </p>\r\n<p>Sharpening stones: It helps to retain the longer sharpening, soak the stone in the water first. Dull edge is left by the coarse stones. Sharper edge are produced by using the finer stones. When more metal needs to be removed then coarser stone is used.</p>\r\n<p> </p>\r\n</td>\r\n<td width=\"331\">\r\n<p>1.       One hand is used to hold the knife, the blade is at a 20 degree angle.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"4\">\r\n<li><em><strong>Connect the correct cutting application with the relevant knife</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"255\">\r\n<p><strong>Type of knife</strong></p>\r\n</td>\r\n<td width=\"395\">\r\n<p><strong>Cutting application</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Chef’s knife (French knife)-1</p>\r\n</td>\r\n<td width=\"395\">\r\n<p>Trimming, turning and peeling-5</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Filleting knife-2</p>\r\n</td>\r\n<td width=\"395\">\r\n<p>Turning and carving-6</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Bread knife- 3</p>\r\n</td>\r\n<td width=\"395\">\r\n<p>Larger cuts, slicing, dicing and chopping-1</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Boning knife- 4</p>\r\n</td>\r\n<td width=\"395\">\r\n<p>Trimming and boning-4</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Paring or utility knife- 5</p>\r\n</td>\r\n<td width=\"395\">\r\n<p>Large flat knife for spreading butter and other8 condiments</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Turning knife- 6</p>\r\n</td>\r\n<td width=\"395\">\r\n<p>Removing the meat and skin from fish-2</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Butcher’s knife- 7</p>\r\n</td>\r\n<td width=\"395\">\r\n<p>Serrated edge for slicing bread or tomatoes-3</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Palette knife- 8</p>\r\n</td>\r\n<td width=\"395\">\r\n<p>Long, slightly curved knife for slicing meat-7</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"5\">\r\n<li><em><strong>Provide an example of how each of the following equipment is used in a kitchen when preparing or cooking foods including adjustments where required:</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"186\">\r\n<p><strong>Equipment</strong></p>\r\n</td>\r\n<td width=\"441\">\r\n<p><strong>Examples for use in a kitchen</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"186\">\r\n<p>Measures</p>\r\n</td>\r\n<td width=\"441\">\r\n<p>The exact amount of the ingredients are to be measured that is to be added in the dish.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"186\">\r\n<p>Peelers, corers, and slicers</p>\r\n</td>\r\n<td width=\"441\">\r\n<p>As a whole is to be place, clean apples are mounted on this.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"186\">\r\n<p>Mandoline</p>\r\n</td>\r\n<td width=\"441\">\r\n<p>It is a tool that is used to cut large amount of food into specific shapes. Appropriate blade is to be chosen for the job and make sure that the blade is adjusted at the correct height.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"186\">\r\n<p>Scales</p>\r\n</td>\r\n<td width=\"441\">\r\n<p>For weighing the food, the kitchen scale is used while cooking in the kitchen. For gram measurement, small scales are used and for the bulk gig scale is used.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"186\">\r\n<p>Thermometers</p>\r\n</td>\r\n<td width=\"441\">\r\n<p>For measuring the internal temperature of the meat, a thermometer is used</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"186\">\r\n<p>Whisks</p>\r\n</td>\r\n<td width=\"441\">\r\n<p>It is used to blend the ingredient or to incorporate air into the mixture</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"6\">\r\n<li><em><strong>List 5 general requirements for the legal, safe and hygienic use of equipment including provisions for reporting any issues:</strong></em></li>\r\n</ol>\r\n<p> </p>\r\n<ol>\r\n<li>Raw and cooked ingredients should be kept separately and the same tool should not be used for the different task. All the equipment and tools should be washed</li>\r\n<li>Equipment should be inspected for cleanliness before it is used</li>\r\n<li>Benches and Cutting boards should be cleaned and sanitized.</li>\r\n<li>Food should not be left in danger zone</li>\r\n<li>Hands should be washed thoroughly.</li>\r\n</ol>\r\n<p> </p>\r\n<ol start=\"7\">\r\n<li><em><strong>Describe the dimensions of the following cuts and provide a menu example that uses each cut</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"102\">\r\n<p><strong>Cut</strong></p>\r\n</td>\r\n<td width=\"232\">\r\n<p><strong>Description</strong></p>\r\n</td>\r\n<td width=\"317\">\r\n<p><strong>Menu</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"102\">\r\n<p>Brunoise</p>\r\n</td>\r\n<td width=\"232\">\r\n<p>The food items is julienned first and then it is turned a quarter and is again diced.</p>\r\n</td>\r\n<td width=\"317\">\r\n<p>These can be used in sauces, like tomato sauce or garnish on the soup.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"102\">\r\n<p>Julienne</p>\r\n</td>\r\n<td width=\"232\">\r\n<p>In long thin strip, the food item is cut and is similar to the matchsticks.</p>\r\n<p> </p>\r\n</td>\r\n<td width=\"317\">\r\n<p>Some of the common items that can be julienned are carrots, celery or potatoes.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"102\">\r\n<p>Mirepoix</p>\r\n</td>\r\n<td width=\"232\">\r\n<p>It is a flavor base that is made out of diced vegetables that is cooked with butter, oil or other fat.</p>\r\n<p> heat without color or browning. </p>\r\n</td>\r\n<td width=\"317\">\r\n<p>Spaghetti and meat ball soup</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"102\">\r\n<p>Jardinière</p>\r\n</td>\r\n<td width=\"232\">\r\n<p>A dish that is cooked or served with spring vegetables.</p>\r\n</td>\r\n<td width=\"317\">\r\n<p>Fall jardiniere salad</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"102\">\r\n<p>Paysanne</p>\r\n</td>\r\n<td width=\"232\">\r\n<p>It means “country style” that indicates rougher, and is more informal cut</p>\r\n<p> </p>\r\n</td>\r\n<td width=\"317\">\r\n<p><strong>Melon Falaise</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"102\">\r\n<p>Macédoine</p>\r\n</td>\r\n<td width=\"232\">\r\n<p>It is a mixture of vegetables, or fruit, or both.</p>\r\n</td>\r\n<td width=\"317\">\r\n<p>used for salads and desserts</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"102\">\r\n<p>Concassé</p>\r\n</td>\r\n<td width=\"232\">\r\n<p>To roughly chop the ingredient, usually vegetables.</p>\r\n</td>\r\n<td width=\"317\">\r\n<p>Tomato is seeded and chopped</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"102\">\r\n<p>Chiffonade</p>\r\n</td>\r\n<td width=\"232\">\r\n<p>It is a cooking term that means to roughly chop any ingredient.</p>\r\n<p> </p>\r\n</td>\r\n<td width=\"317\">\r\n<p>Tomato Concasse</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"8\">\r\n<li><em><strong>Give three (3) examples of how you could use vegetable trimmings economically:</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"45\">\r\n<p> </p>\r\n</td>\r\n<td width=\"288\">\r\n<p><strong>Trimmings</strong></p>\r\n</td>\r\n<td width=\"317\">\r\n<p><strong>Use</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"45\">\r\n<p>1</p>\r\n</td>\r\n<td width=\"288\">\r\n<p>Onions</p>\r\n</td>\r\n<td width=\"317\">\r\n<p>It can be used in making stock</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"45\">\r\n<p>2</p>\r\n</td>\r\n<td width=\"288\">\r\n<p>Celery</p>\r\n</td>\r\n<td width=\"317\">\r\n<p>Celery tops looks like parsley and can be used to garnish usetgarnis</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"45\">\r\n<p>3</p>\r\n</td>\r\n<td width=\"288\">\r\n<p>cauliflower</p>\r\n</td>\r\n<td width=\"317\">\r\n<p>It sometimes offer a sweeter flavor than florets</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"9\">\r\n<li><em><strong>Indicate the correct order for the steps needed to clean a whole fresh fish, received fresh from the supplier:</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td colspan=\"2\" width=\"650\">\r\n<p><strong>Cleaning procedures and storage for further preparation</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"36\">\r\n<p>4</p>\r\n</td>\r\n<td width=\"614\">\r\n<p>Gut the fish by making an incision in the belly from the vent to the gills. Be careful not to damage the gall bladder.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"36\">\r\n<p>2</p>\r\n</td>\r\n<td width=\"614\">\r\n<p>Remove any scales by using a fish scaler or by scraping the fish with the back of the knife.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"36\">\r\n<p>1</p>\r\n</td>\r\n<td width=\"614\">\r\n<p>Sanitise workbench, board and utensils, prepare sanitised bowls and trays for fish and trimmings etc.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"36\">\r\n<p>6</p>\r\n</td>\r\n<td width=\"614\">\r\n<p>Store on a perforated tray with ice and a drip tray, cover and label with description, name, date.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"36\">\r\n<p>3</p>\r\n</td>\r\n<td width=\"614\">\r\n<p>Wash the fish to remove any excess scales and then pat dry.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"36\">\r\n<p>5</p>\r\n</td>\r\n<td width=\"614\">\r\n<p>Wash the fish under cold running water to remove all traces of blood and any excesses from the gut to ensure the fish is thoroughly cleaned.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"10\">\r\n<li><em><strong>Indicate the correct order for the steps involved in crumbing fish fillets:</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td colspan=\"2\" width=\"650\">\r\n<p><strong>Sequential steps for crumbing</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"26\">\r\n<p>3</p>\r\n</td>\r\n<td width=\"624\">\r\n<p>Add flour (remove excess)</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"26\">\r\n<p>6</p>\r\n</td>\r\n<td width=\"624\">\r\n<p>Crumbs (coat and slightly pat for better adherence)</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"26\">\r\n<p>1</p>\r\n</td>\r\n<td width=\"624\">\r\n<p>Dry food items</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"26\">\r\n<p>4</p>\r\n</td>\r\n<td width=\"624\">\r\n<p>Egg wash (remove excess)</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"26\">\r\n<p>2</p>\r\n</td>\r\n<td width=\"624\">\r\n<p>Season</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"26\">\r\n<p>5</p>\r\n</td>\r\n<td width=\"624\">\r\n<p>Store flat with grease proof paper between layers</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"11\">\r\n<li><em><strong>Provide an example for the use of each of the following by-products:</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"140\">\r\n<p><strong>By-product</strong></p>\r\n</td>\r\n<td width=\"510\">\r\n<p><strong>Example for use (i.e. Mince)</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"140\">\r\n<p>A) Fishcarcasses</p>\r\n<p> </p>\r\n<p> </p>\r\n<p>B)  Meatoff-cuts</p>\r\n<p> </p>\r\n<p> </p>\r\n<p> </p>\r\n<p>C)  Poultrycarcasses</p>\r\n</td>\r\n<td width=\"510\">\r\n<p>For decorating the dishes, put it in the middle of the dish and top it with fish meat.</p>\r\n<p> </p>\r\n<p> </p>\r\n<p>It is used for creating a new dish from the leftover.</p>\r\n<p> </p>\r\n<p> </p>\r\n<p> </p>\r\n<p>It can be used for the soup for enhancing the flavor of the soup.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"12\">\r\n<li><em><strong>Provide 5 examples of how you can help prevent food poisoning by maintaining hygiene standards forequipment:</strong></em></li>\r\n</ol>\r\n<p> </p>\r\n<ol>\r\n<li>Raw meat and utensils should be kept separate from the cooked food.</li>\r\n<li>Cook the food thoroughly.</li>\r\n<li>Once the hot food stops steaming then placed in hot food.</li>\r\n<li>In the closed container, put food in it or cover it with the plastic wrap.</li>\r\n<li>Clean utensils, plates or containers should be used for preventing contaminating cooked food</li>\r\n</ol>\r\n<p> </p>\r\n<ol start=\"13\">\r\n<li><em><strong>Calculation</strong></em></li>\r\n</ol>\r\n<p>Complete the following recipe conversion for each quantity adjusted for 10 portions each: Hint: If you divide the quantity by 4 you will know the requirements for 1 portion</p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"142\">\r\n<p><strong>Item</strong></p>\r\n</td>\r\n<td width=\"85\">\r\n<p><strong>Specification</strong></p>\r\n</td>\r\n<td width=\"172\">\r\n<p><strong>Requirements for 4 portions</strong></p>\r\n</td>\r\n<td width=\"198\">\r\n<p><strong>Requirements for 10 portions</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"142\">\r\n<p>Asian Vermicelli</p>\r\n</td>\r\n<td width=\"85\">\r\n<p> </p>\r\n</td>\r\n<td width=\"172\">\r\n<p> </p>\r\n<p>0.030 kg</p>\r\n</td>\r\n<td width=\"198\">\r\n<p> </p>\r\n<p>              0.075 kg</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"142\">\r\n<p>Dried Mushrooms</p>\r\n</td>\r\n<td width=\"85\">\r\n<p> </p>\r\n</td>\r\n<td width=\"172\">\r\n<p> </p>\r\n<p>0.002 kg</p>\r\n</td>\r\n<td width=\"198\">\r\n<p>0.005 kg</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"142\">\r\n<p>Onion</p>\r\n</td>\r\n<td width=\"85\">\r\n<p> </p>\r\n</td>\r\n<td width=\"172\">\r\n<p> </p>\r\n<p>0.050 kg</p>\r\n</td>\r\n<td width=\"198\">\r\n<p>0.125 kg</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"142\">\r\n<p>Garlic</p>\r\n</td>\r\n<td width=\"85\">\r\n<p> </p>\r\n</td>\r\n<td width=\"172\">\r\n<p> </p>\r\n<p>0.004 kg</p>\r\n</td>\r\n<td width=\"198\">\r\n<p>0.010 kg</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"142\">\r\n<p>Green Prawn Meat</p>\r\n</td>\r\n<td width=\"85\">\r\n<p> </p>\r\n</td>\r\n<td width=\"172\">\r\n<p> </p>\r\n<p>0.100 kg</p>\r\n</td>\r\n<td width=\"198\">\r\n<p>0.250 kg</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"14\">\r\n<li><em><strong>What are the specific points of care when cleaning blenders, food processors and mixers to prevent potential health hazards? List the cleaner you would use and where you would use a sanitiser:</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"110\">\r\n<p><strong>Equipment</strong></p>\r\n</td>\r\n<td width=\"301\">\r\n<p><strong>Points of care</strong></p>\r\n</td>\r\n<td width=\"130\">\r\n<p><strong>Cleaning Chemical used</strong></p>\r\n</td>\r\n<td width=\"85\">\r\n<p><strong>Is Sanitiser used?</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"110\">\r\n<p>Blender</p>\r\n</td>\r\n<td width=\"301\">\r\n<p>Few drops of oil should be rubbed on gasket for maintaining the soft texture. Store in the blender in dry place.</p>\r\n<p> </p>\r\n</td>\r\n<td width=\"130\">\r\n<p>Vinegar</p>\r\n</td>\r\n<td width=\"85\">\r\n<p>Yes</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"110\">\r\n<p>Food Processor</p>\r\n</td>\r\n<td width=\"301\">\r\n<p>Be careful with the blades as they are sharp. With a towel, dry the blade so that there is no moisture</p>\r\n</td>\r\n<td width=\"130\">\r\n<p>Dish cloths or sponge, baking soda</p>\r\n</td>\r\n<td width=\"85\">\r\n<p>Yes</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"110\">\r\n<p>Mixer</p>\r\n</td>\r\n<td width=\"301\">\r\n<p>The surface should be cleaned with electric mixer. Also clean the underneath base</p>\r\n<p> </p>\r\n</td>\r\n<td width=\"130\">\r\n<p>Vinegar</p>\r\n</td>\r\n<td width=\"85\">\r\n<p>Yes</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"15\">\r\n<li><em><strong>List 4 examples of safety aspects which must be considered when using or cleaning equipment:</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>That instructions that is mentioned on the manual should always be followed</li>\r\n<li>Every part and piece of equipment should be cleaned properly.</li>\r\n<li>The power and voltage of the equipment should be checked before using.</li>\r\n<li>Equipment should be sanitized.</li>\r\n<li>Always wear the protective gloves while using the detergent for cleaning the grill and oven.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"16\">\r\n<li><em><strong>You intend to use the meat slicer to cut salami. The machine won’t start. What should you check and what should you do if you cannot resolve the problem?</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"621\">\r\n<p><strong>EXAMPLES FOR MEASURES YOU CAN TAKE TO REDUCE ENVIRONMENTAL IMPACTS, SAVE ENERGY AND  RESOURCES</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"621\">\r\n<p> </p>\r\n<p>First, that guards will be checked and also it will be checked whether the blades are correctly fitted or not. If not then the technician will be called to fix the problem.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"17\">\r\n<li><em><strong>Connect the correct preparation method with the relevant type of batter:</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"96\">\r\n<p>Beer Batter (1)</p>\r\n</td>\r\n<td rowspan=\"3\" width=\"58\">\r\n<p> </p>\r\n</td>\r\n<td width=\"472\">\r\n<p>(2) Make a well with the flour, ferment yeast in a little milk. When risen add the rest of the ingredients. Prove, knock back and then draw the floured item through the batter – Used for desserts, fish, and meat.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"96\">\r\n<p>Yeast Batter (2)</p>\r\n</td>\r\n<td width=\"472\">\r\n<p>(3) Sift flour and corn flour, work in iced water and egg white to batter consistency. Used for seafood and vegetables</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"96\">\r\n<p>Tempura</p>\r\n<p>Batter (3)</p>\r\n</td>\r\n<td width=\"472\">\r\n<p>(1) Sift flour; add salt, egg and beer slowly to form a smooth batter. Add the water to adjust the consistency – Used for desserts and fish.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"18\">\r\n<li><em><strong>Read the following recipe and answer the questions below:</strong></em></li>\r\n</ol>\r\n<strong>AVOCADO AND ORANGE SALAD </strong>\r\n<p><strong>Key Ingredient</strong>: Avocado, orange</p>\r\n<p><strong>Key Skills</strong>: Knife skills, dressing preparation <strong>Equipment Needs</strong>: Bowl, chef’s knife, pan, whisk <strong>Preparation Time</strong>: 30 minutes</p>\r\n<p><strong>Cooking Time</strong>: 10 minutes</p>\r\n<p><strong>Difficulty</strong>: **</p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"105\">\r\n<p>50g</p>\r\n</td>\r\n<td width=\"515\">\r\n<p>Carrots</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"105\">\r\n<p>½</p>\r\n</td>\r\n<td width=\"515\">\r\n<p>Coral lettuce</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"105\">\r\n<p>30g</p>\r\n</td>\r\n<td width=\"515\">\r\n<p>Celery</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"105\">\r\n<p>30g</p>\r\n</td>\r\n<td width=\"515\">\r\n<p>Leek</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"105\">\r\n<p>50g</p>\r\n</td>\r\n<td width=\"515\">\r\n<p>Capsicum</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"105\">\r\n<p>400g</p>\r\n</td>\r\n<td width=\"515\">\r\n<p>Orange</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"105\">\r\n<p>1</p>\r\n</td>\r\n<td width=\"515\">\r\n<p>Avocado</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"105\">\r\n<p>2</p>\r\n</td>\r\n<td width=\"515\">\r\n<p>White bread slices</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"105\">\r\n<p>40g</p>\r\n</td>\r\n<td width=\"515\">\r\n<p>Butter</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"105\">\r\n<p>40mL</p>\r\n</td>\r\n<td width=\"515\">\r\n<p>Vinaigrette</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<strong>Serves 2 Ingredients:</strong>\r\n<p><strong>Preparation Steps</strong>:</p>\r\n<p>Peel and wash the carrots. Lettuce, celery, leek and capsicum should be washed. Into the bite-sized pieces, the lettuce should be torn and in the fridge, the colander should be placed. Into the julienne, the carrots, celery, leek and capsicum should be cut. Cut the avocado into the half. The stone and peel of the avocado should be removed. Into 5mm square the bread should be cut. Prepare the vinaigrette.</p>\r\n<strong>Cooking Steps:</strong>\r\n<ol>\r\n<li>celery, leek, carrots and capsicum should be blanched and refreshed</li>\r\n<li>Clarify the butter. Croutons should be added and fry until browned and crisp. Drain on absorbent paper</li>\r\n</ol>\r\n<strong>Plating:</strong>\r\n<ol>\r\n<li>Avocado should be layered and orange segments on a chilled plate</li>\r\n<li>Remaining ingredients should be placed into a bowl and dress the salad.</li>\r\n</ol>\r\n<p>Questions:<br /><br /><strong>A. How many serves will this recipeyield?</strong></p>\r\n<p>Response:<u> 2                                                      </u></p>\r\n<p><strong>B. How much time will you need to plan to prepare, cook and plate this salad, if plating will take 3 minutes?</strong></p>\r\n<p>Response:<u> 43 minutes                                  </u></p>\r\n<strong>C. The recipe lists for equipment needs: “Bowl, chef’s knife, pan, whisk”. What other equipment</strong><br />\r\n<p>Will you need to prepare this salad?</p>\r\n<p>Response:A plate, Peeler, Cutter and Steiner.</p>\r\n<p><strong> D. List the preparation steps in order using numbered steps:</strong></p>\r\n<p>Preparation steps in numbered sequence:</p>\r\n<ol>\r\n<li>Peel the carrots</li>\r\n<li>Wash the carrots</li>\r\n<li>Wash the lettuce, celery, leek and capsicum</li>\r\n<li>Tear the lettuce into bite-sized pieces</li>\r\n<li>In the fridge, Place the lettuce into a colander</li>\r\n<li>Cut the carrots, celery, leek and capsicum into julienne</li>\r\n<li>Cut the avocado in half</li>\r\n<li>Remove the lump and peel the avocado</li>\r\n<li>Cut the bread into ~5mm squares</li>\r\n<li>Prepare the vinaigrette</li>\r\n<li>The celery, leek, carrots and capsicum should be blanched and refreshed</li>\r\n<li>Clarify the butter</li>\r\n<li>Croutons should be added and fry until browned and crisp</li>\r\n<li>Drain on absorbent paper</li>\r\n<li>Layer the avocado</li>\r\n<li>Place the remaining ingredients into a bowl and dress the salad</li>\r\n<li>Place in the middle of the plate</li>\r\n<li>Garnish as desired</li>\r\n</ol>\r\n<p><strong> E. What should be the temperature of the plate you will use to plate the salad?</strong></p>\r\n<p>In the fridge the empty plate should be place for 15 minutes. Greens will be fresh if the plate is cool.</p>\r\n<p><strong> F. When should you dress the salad?</strong></p>\r\n<p>Response:<u>the salad should be dressed before it is served to the customer. </u><u>dress the salad just before it gets served to the customer</u></p>\r\n<p> </p>', NULL, '', NULL, NULL, 'sample', NULL, NULL, 5, 4, 2, 28, NULL, 'Use of food preparation and equipment SITHCCC001', 'Your search for SITHCCC001 use of food preparation and equipment free sample work ends up here at Professional Assignments Help with reasonable prices.', 'Use of food preparation and equipment SITHCCC001', 'use-of-food-preparation-and-equipment-sithccc001', '2021-10-25 23:28:02', '2021-11-08 06:20:41');
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(283, 'Use hygienic practices for food safety (SITXFSA001)', '<p> </p>\r\n<h3>Assessment 1</h3>\r\n<p><strong><em>1. What is the legislation that governs the preparation and sale of food in your state or territory?</em></strong></p>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"518\">\r\n<p>Food Act 2006 is the primary food safety legislation in Queensland and is applicable to all food businesses of Queensland. The main aim of the objective is to make sure that the food which is for sale is safe for the consumption of human. Food safety legislation in Queensland makes food safety at different level of the supply of the food chain:</p>\r\n<p>·         Food regulation 2016</p>\r\n<p>·         Food Production Act 2000</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"2\">\r\n<li><em><strong>Each Food Safety Program must comply with state or territory legislation.</strong></em><br /><em><strong> Describe 2 procedures a food business must implement according to the legislation of your state or territory.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"518\">\r\n<p>·         Differentiate the potential dangers that might be expected to happen in the dealing of food.</p>\r\n<p>·         In food taking care activity is recognized under passage and can be controlled.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"3\">\r\n<li><em><strong>Indicate whether the following statements are true or false.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<thead>\r\n<tr>\r\n<td width=\"387\">\r\n<p><strong>Statement</strong></p>\r\n</td>\r\n<td width=\"65\">\r\n<p><strong>True</strong></p>\r\n</td>\r\n<td width=\"65\">\r\n<p><strong>False</strong></p>\r\n</td>\r\n</tr>\r\n</thead>\r\n<tbody>\r\n<tr>\r\n<td width=\"387\">\r\n<p>The state government sends officers to inspect local food premises.</p>\r\n</td>\r\n<td width=\"65\">\r\n<p> </p>\r\n</td>\r\n<td width=\"65\">\r\n<p>False</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"387\">\r\n<p>The local council enforces food safety in a food premises.</p>\r\n</td>\r\n<td width=\"65\">\r\n<p> </p>\r\n</td>\r\n<td width=\"65\">\r\n<p>False</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"387\">\r\n<p>Local government councillors are personally responsible for inspecting food premises.</p>\r\n</td>\r\n<td width=\"65\">\r\n<p> </p>\r\n</td>\r\n<td width=\"65\">\r\n<p>False</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"387\">\r\n<p>The Environmental Health Officer (EHO) is responsible for inspecting a food business and enforcing legislative requirements.</p>\r\n</td>\r\n<td width=\"65\">\r\n<p>True</p>\r\n</td>\r\n<td width=\"65\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"387\">\r\n<p>All businesses preparing and selling food need a Food Safety Program.</p>\r\n</td>\r\n<td width=\"65\">\r\n<p>True</p>\r\n</td>\r\n<td width=\"65\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"387\">\r\n<p>Staff skills and knowledge must include food safety and food hygiene matters.</p>\r\n</td>\r\n<td width=\"65\">\r\n<p>True</p>\r\n</td>\r\n<td width=\"65\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"4\">\r\n<li><em><strong>Multiple choice question: What does an Environmental Health Officer do? </strong></em><br /><em><strong> (Circle one answer).</strong></em></li>\r\n<ol>\r\n<li>Health and safety, food hygiene is inspected.</li>\r\n<li>Food safety plans for business is written</li>\r\n<li>Staff inspection is made</li>\r\n<li>Enforcement of industrial relation law</li>\r\n</ol>\r\n</ol>\r\n<ol start=\"5\">\r\n<li><em><strong>Describe 3 possible consequences to a food business if food safety requirements are not met.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"518\">\r\n<p>·         A notice for amending the break inside a set timeframe.</p>\r\n<p>·         There is a fine for neglecting to consent to security pre-requisites.</p>\r\n<p>·         There is quick closure of the business in view of the concern of the security.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"6\">\r\n<li><em><strong>Describe 3 possible consequences for employees or food handlers if food safety and hygiene requirements are not met.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"555\">\r\n<p>Business and workers are seen blameworthy for neglecting the guidelines of food handling that might confront the accompanying results:</p>\r\n<p>·         litigation</p>\r\n<p>·         fines</p>\r\n<p>·         loss of business</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"7\">\r\n<li><em><strong>What are food safety procedures?</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"518\">\r\n<p>The safe method is incorporated for each cycle. For example: getting, re-pressing, food stockpiling, arrangement and cooking, cooling and yet again warming, showing items, taking care of items when serving clients, bundling, cleaning and disinfecting, bug control, ship and convey</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"8\">\r\n<li><em><strong>Multiple choice question: Who is responsible for food safety in a food service business? (Circle one answer).</strong></em>\r\n<ol>\r\n<li>the local council</li>\r\n<li>the supplier</li>\r\n<li>everyone who works with food</li>\r\n<li>the cleaning staff.</li>\r\n</ol>\r\n</li>\r\n</ol>\r\n<ol start=\"9\">\r\n<li><em><strong>What specific responsibilities do you and your fellow workers have in relation to food safety? Identify 4 different responsibilities or obligations. </strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"518\">\r\n<ul class=\"unordered-listing\">\r\n<li>Sensible consideration are taken for their own well-being and security</li>\r\n<li>Sensible consideration are taken for the well-being and security of others</li>\r\n<li>Wash Hands and surfaces frequently</li>\r\n<li>Directions, strategies and methods should be complied by the manager, business or the regulator of the work environment.</li>\r\n</ul>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"10\">\r\n<li><em><strong>What specific responsibilities does your employer have in relation to food safety? </strong></em><br /><em><strong> List 3 of these responsibilities.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"518\">\r\n<p>·         Make sure that businesses agree with the food standard code.</p>\r\n<p>·         Make sure that the food safety supervisor secures the food business who is sensibly accessible consistently</p>\r\n<p>·         Food safety supervisor should be named from the time the food is first dealt and sold.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"11\">\r\n<li><em><strong>Provide 3 examples of organisational food hygiene procedures you must follow as a food handler.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"518\">\r\n<ul class=\"unordered-listing\">\r\n<li>Food safety supervisor has set the conventions, follow them</li>\r\n<li>Keep up with the food respectability and guard client, take all the sensible means into consideration</li>\r\n<li>Have abilities and information pertinent to their food obligations</li>\r\n</ul>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"12\">\r\n<li><em><strong>Multiple choice question: What should you do if you notice a potential hygiene hazard, an unsafe hygiene practice or breach of food safety procedures?</strong></em> <br /> (Circle one answer).\r\n<ol>\r\n<li>For reporting braches, the health and safety officer is responsible</li>\r\n<li>Complete an incident report as evidence and report immediately to the manager or supervisor</li>\r\n<li>Fill in the incident form</li>\r\n</ol>\r\n</li>\r\n</ol>\r\n<ol start=\"13\">\r\n<li><em><strong>Complete the table below by listing 2 examples of each type of contaminant and 3 ways you can prevent the hazards from occurring.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<thead>\r\n<tr>\r\n<td width=\"142\">\r\n<p><strong>Type of contaminant</strong></p>\r\n</td>\r\n<td width=\"180\">\r\n<p><strong>Examples</strong></p>\r\n</td>\r\n<td width=\"197\">\r\n<p><strong>Prevention</strong></p>\r\n</td>\r\n</tr>\r\n</thead>\r\n<tbody>\r\n<tr>\r\n<td width=\"142\">\r\n<p>Physical</p>\r\n</td>\r\n<td width=\"180\">\r\n<p>Jewellery, hair extensions</p>\r\n</td>\r\n<td width=\"197\">\r\n<p>·         Adornments, piercing, hair augmentations should be removed.</p>\r\n<p>·         Hair restrictions should be worn by the employees.</p>\r\n<p>·         Representatives should keep the fingernails short and unpolished.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"142\">\r\n<p>Microbiological</p>\r\n</td>\r\n<td width=\"180\">\r\n<p>high-risk foods are left in the Temperature Danger Zone and Norovirus</p>\r\n</td>\r\n<td width=\"197\">\r\n<p>                                              i.        Heat</p>\r\n<p>                                              ii.       Radiation</p>\r\n<p>                                             iii.      Restriction of oxygen.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"142\">\r\n<p>Chemical</p>\r\n</td>\r\n<td width=\"180\">\r\n<p>Kitchen cleaning agents And Unwashed fruits and vegetables</p>\r\n</td>\r\n<td width=\"197\">\r\n<p>·         Never keep the food in a similar spot as cleaning synthetic compound are used consistently.</p>\r\n<p>·         Pesticides are leafy foods can be unsafe whenever it is ingested. Appropriately wash all the products.</p>\r\n<p>·         Customary oiling can be required by the equipment with moving parts like slicers and blenders.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"14\">\r\n<li><em><strong>For each of the given scenarios, identify the types of micro biological contamination and the effects on the consumer.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"173\">\r\n<p><strong>Scenario</strong></p>\r\n</td>\r\n<td width=\"173\">\r\n<p><strong>Type of bacteria</strong></p>\r\n</td>\r\n<td width=\"173\">\r\n<p><strong>Effects/symptoms</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"173\">\r\n<p>Sneezing and coughing when preparing food products</p>\r\n</td>\r\n<td width=\"173\">\r\n<p>Staphylococcus aureus</p>\r\n</td>\r\n<td width=\"173\">\r\n<p>Lungs or circulation system is contaminated.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"173\">\r\n<p>Not washing vegetables properly</p>\r\n</td>\r\n<td width=\"173\">\r\n<p>Listeria monocytogenes</p>\r\n</td>\r\n<td width=\"173\">\r\n<p>Food borner</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"173\">\r\n<p>Using food products that have damaged packaging</p>\r\n</td>\r\n<td width=\"173\">\r\n<p>Campylobacter jejune</p>\r\n</td>\r\n<td width=\"173\">\r\n<p>Stomach torment, fever, cerebral pain, queasiness, as well as spewing.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<ol start=\"15\">\r\n<li><em><strong>Describe how cross-contamination can occur.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"518\">\r\n<p>When micro-organisms from messy items comes in contact with cooked food then cross-contamination happens.</p>\r\n<p> </p>\r\n<p>There are three fundamental sorts of cross defilement: food-to-food, hardware to-food, and individuals to-food. In all of these three, micro-scopic organisms are moved from a sullied source uncontaminated food.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"16\">\r\n<li><em><strong>Identify 3 causes of food contamination.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"518\">\r\n<p>The various causes of food contamination are:</p>\r\n<p>·         Bacteria</p>\r\n<p>·         Virus</p>\r\n<p>·         Parasitic protozoa</p>\r\n<p>·         Mold toxins</p>\r\n<p>·         Poisonous mushrooms</p>\r\n<p>·         Pesticides</p>\r\n<p>·         Pollutants</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"17\">\r\n<li><em><strong>How can you, as an employee, avoid contaminating food products? </strong></em><br /><em><strong> List 4 personal hygiene requirements.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"518\">\r\n<p>·         Hand gloves</p>\r\n<p>·         Apron</p>\r\n<p>·         Head cover</p>\r\n<p>·         Protection masks</p>\r\n<p>·         Rubber footwear without opening</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"18\">\r\n<li><em><strong>Match the disease to its definition by drawing a line connecting each box on the left with the correct answer on the right.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"208\">\r\n<p><strong>Disease</strong></p>\r\n</td>\r\n<td width=\"66\">\r\n<p> </p>\r\n</td>\r\n<td width=\"244\">\r\n<p><strong>Definition</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"208\">\r\n<p>A food-borne disease is:</p>\r\n</td>\r\n<td width=\"66\">\r\n<p> </p>\r\n</td>\r\n<td width=\"244\">\r\n<p>Infection the is caused by the miro-organism and is communicated through the air</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"208\">\r\n<p>An airborne disease is:</p>\r\n</td>\r\n<td width=\"66\">\r\n<p> </p>\r\n</td>\r\n<td width=\"244\">\r\n<p>Brought by pathogenic miniature like infection, micro-organism. The illness can be spread from one individual to other.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"208\">\r\n<p>An infectious disease is:</p>\r\n</td>\r\n<td width=\"66\">\r\n<p> </p>\r\n</td>\r\n<td width=\"244\">\r\n<p>Sickness is an outcome of burning through defiled food.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<ol start=\"19\">\r\n<li><em><strong>Name the 3 types of hazards that are most likely to contaminate food products. Give an example of each hazard.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"518\">\r\n<p>·         Microbes, organisms, yeasts, shape and infections are included in biological perils</p>\r\n<p>·         Food varieties with poisons like green potatoes are included in chemical perils.</p>\r\n<p>·         Plastic, glass, versatile group are actual perils.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<ol start=\"20\">\r\n<li><em><strong>In a Food Safety Program, you are required to follow procedures which will help prevent food poisoning. List 3 procedures you must follow to remove or minimise any potential hazards that could cause food poisoning.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"518\">\r\n<p>·         Clean and disinfect food-contact surfaces that touch tainted food before they interact with cooked or prepared to-eat food.</p>\r\n<p>·         Do not permit crude food to contact or trickle liquids onto cooked or prepared to-eat food.</p>\r\n<p>·         Ensure representatives clean up every now and again when working with crude food. They ought to never contact crude food and afterward contact prepared to-eat food without cleaning up. Hands should likewise be washed consistently to forestall cross-pollution.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<ol start=\"21\">\r\n<li><em><strong>Bacteria needs a number of conditions to multiply. List 6 conditions bacteria need for growth.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"518\">\r\n<p><strong>Warm Temperature:</strong>In warm temperature illness causing micro-organisms flourishes.</p>\r\n<p><strong>Moisture:</strong>Water is needed by moisture bacteria for development</p>\r\n<p><strong>Environmental Oxygen:</strong>Development of micro-organisms can be influenced in the presence of oxygen.</p>\r\n<p><strong>Darkness: </strong>Warm and dull climate is required</p>\r\n<p><strong>Reservoir</strong>: Environment where most organisms develop</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<ol start=\"22\">\r\n<li><em><strong>Indicate whether the following statements about hand washing procedures are true or false.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"350\">\r\n<p><strong>Correct handwashing procedures include these steps:</strong></p>\r\n</td>\r\n<td width=\"84\">\r\n<p><strong>True</strong></p>\r\n</td>\r\n<td width=\"84\">\r\n<p><strong>False</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"350\">\r\n<p>Use handwashing facilities designated for handwashing only.</p>\r\n</td>\r\n<td width=\"84\">\r\n<p>True</p>\r\n</td>\r\n<td width=\"84\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"350\">\r\n<p>Clean hands thoroughly using soap or other effective means.</p>\r\n</td>\r\n<td width=\"84\">\r\n<p>True</p>\r\n</td>\r\n<td width=\"84\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"350\">\r\n<p>Only use cold running water.</p>\r\n</td>\r\n<td width=\"84\">\r\n<p> </p>\r\n</td>\r\n<td width=\"84\">\r\n<p>False</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"350\">\r\n<p>Rinse hands under water first before soaping.</p>\r\n</td>\r\n<td width=\"84\">\r\n<p>True</p>\r\n</td>\r\n<td width=\"84\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"350\">\r\n<p>Dry hands on tea towel or other cloth.</p>\r\n</td>\r\n<td width=\"84\">\r\n<p> </p>\r\n</td>\r\n<td width=\"84\">\r\n<p>False</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"350\">\r\n<p>Wash hands in closest sink for speed and efficiency.</p>\r\n</td>\r\n<td width=\"84\">\r\n<p> </p>\r\n</td>\r\n<td width=\"84\">\r\n<p>False</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"350\">\r\n<p>Dry hands thoroughly on a single-use towel or paper towel, or in another way that is not likely to transfer disease-causing organisms onto the hands.</p>\r\n</td>\r\n<td width=\"84\">\r\n<p>True</p>\r\n</td>\r\n<td width=\"84\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<ol start=\"23\">\r\n<li><em><strong>Food handlers are expected to wash their hands whenever their hands are likely to contaminate food. Provide 8 different circumstances that would require a food handler to wash their hands.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"518\">\r\n<p>·         Before beginning your shift</p>\r\n<p>·         Using the bathroom</p>\r\n<p>·         Touching your attire, cover, hair, face, or some other spot on your body</p>\r\n<p>·         Handling cash</p>\r\n<p>·         Sneezing, hacking, or utilizing a tissue</p>\r\n<p>·         After smoking</p>\r\n<p>·         After eating</p>\r\n<p>·         In the wake of utilizing the phone</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<ol start=\"24\">\r\n<li><em><strong>Describe a personal health issue that requires you to cease working with food and report it to the appropriate person.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"518\">\r\n<p>·         Infected bruises on your hands, arm or face; or</p>\r\n<p>·         Any releases from your ear, nose or eyes (like a virus)</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<ol start=\"25\">\r\n<li><em><strong>Your badly cut finger has become infected and the adhesive bandage you used to cover it has fallen off since you started work. What should you do?</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"518\">\r\n<p>On whatever the one was chipping away, quit working on that and illuminate about the circumstances to the director and cook for the specialist while the chief should dispatched the food.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<ol start=\"26\">\r\n<li><em><strong>Multiple choice question: Which of the following is both an item of personal protective clothing and a method of protecting food from contamination from your clothing?</strong></em> (Circle one answer).\r\n<ol>\r\n<li>A chef’s hat</li>\r\n<li>An apron</li>\r\n<li>Enclosed shoes</li>\r\n<li>A hairnet.</li>\r\n</ol>\r\n</li>\r\n</ol>\r\n<ol start=\"27\">\r\n<li><em><strong>Describe 2 ways that a food handler can ensure hygienic personal contact with food or food contact surfaces.<br /></strong></em></li>\r\n</ol>\r\n<br />\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"518\">\r\n<p>·         Don’t deal with prepared to eat food.</p>\r\n<p>·         Clean external dresses should be worn.</p>\r\n<p>·         Make sure gauzes and dressings on uncovered pieces of the body.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<p> </p>\r\n<h3>Assessment 2</h3>\r\n<p><em><strong>1. Personal protective equipment</strong>:</em></p>\r\n<p>Complete the table below by describing the tasks and reasons for using the pictured examples of personal protective equipment (PPE).</p>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<thead>\r\n<tr>\r\n<td width=\"173\">\r\n<p><strong>PPE</strong></p>\r\n</td>\r\n<td width=\"173\">\r\n<p><strong>Example task</strong></p>\r\n</td>\r\n<td width=\"173\">\r\n<p><strong>Reason for using PPE</strong></p>\r\n</td>\r\n</tr>\r\n</thead>\r\n<tbody>\r\n<tr>\r\n<td width=\"173\"> </td>\r\n<td width=\"173\">\r\n<p>Using of share knifes</p>\r\n</td>\r\n<td width=\"173\">\r\n<p>It avoids the slicing of skin from the sharp knives.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"173\"> </td>\r\n<td width=\"173\">\r\n<p>Cooking or cleaning dishes</p>\r\n</td>\r\n<td width=\"173\">\r\n<p>A barrier should be provided between employer’s body and dangerous chemicals and uniform of the worker’s should be cleaned.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"173\"> </td>\r\n<td width=\"173\">\r\n<p>Cooking</p>\r\n</td>\r\n<td width=\"173\">\r\n<p>For preventing the food contamination from hair, head wear is used.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<ol start=\"2\">\r\n<li><em><strong>Answer the following questions regarding HACCP</strong></em>.</li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>What do the letters HACCP stand for?</li>\r\n</ul>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"518\">\r\n<p>The full form of HACCP is Hazard Analysis and Critical Control Point. It is a internationally recognized system that reduce the risk of safety hazards in food. Potential hazards are identified and controlled the specific point in the process. Biological, chemical and physical hazard are included.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<ul class=\"unordered-listing\">\r\n<li>Name the seven principles of HACCP and explain how each principle contributes to the safety and hygiene of food.</li>\r\n</ul>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<thead>\r\n<tr>\r\n<td width=\"94\">\r\n<p><strong>Principle</strong></p>\r\n</td>\r\n<td width=\"132\">\r\n<p><strong>Name of principle</strong></p>\r\n</td>\r\n<td width=\"291\">\r\n<p><strong>Meaning of principle</strong></p>\r\n</td>\r\n</tr>\r\n</thead>\r\n<tbody>\r\n<tr>\r\n<td width=\"94\">\r\n<p>Principle 1</p>\r\n</td>\r\n<td width=\"132\">\r\n<p>Conduct a hazard analysis</p>\r\n</td>\r\n<td width=\"291\">\r\n<p>This is where the process is evaluated and identified where the hazards can be introduced. Hazards can be physical, chemical or biological.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"94\">\r\n<p>Principle 2</p>\r\n</td>\r\n<td width=\"132\">\r\n<p>Identify the critical control points</p>\r\n</td>\r\n<td width=\"291\">\r\n<p>In what step the process can control be applied for the prevention or elimination of the hazard these are the critical points.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"94\">\r\n<p>Principle 3</p>\r\n</td>\r\n<td width=\"132\">\r\n<p>Establish critical limits</p>\r\n</td>\r\n<td width=\"291\">\r\n<p>The next step is establishment of criteria for each critical control point.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"94\">\r\n<p>Principle 4</p>\r\n</td>\r\n<td width=\"132\">\r\n<p>Establishing monitoring procedures</p>\r\n</td>\r\n<td width=\"291\">\r\n<p>Monitoring must be done to make sure that food will remain within the critical limit that</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"94\">\r\n<p>Principle 5</p>\r\n</td>\r\n<td width=\"132\">\r\n<p>Establish corrective actions</p>\r\n</td>\r\n<td width=\"291\">\r\n<p>Remedial activities are the moves that should be made if a deviation from a satisfactory basic cutoff happens.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"94\">\r\n<p>Principle 6</p>\r\n</td>\r\n<td width=\"132\">\r\n<p>Establish record keeping procedures</p>\r\n</td>\r\n<td width=\"291\">\r\n<p>Record keeping is crucial for the compelling activity of your Food Safety Plan</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"94\">\r\n<p>Principle 7</p>\r\n</td>\r\n<td width=\"132\">\r\n<p>Establish verification procedures</p>\r\n</td>\r\n<td width=\"291\">\r\n<p>Developing the Food Safety Plan is just the initial move towards sanitation.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<ol start=\"3\">\r\n<li><em><strong>Visit <a href=\"http://www.foodstandards.gov.au/Pages/PageNotFoundError.aspx?requestUrl=http://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/%20foodsafetyfactsheets/foodsafetystandardst857.aspx\">http://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/<br /> foodsafetyfactsheets/foodsafetystandardst857.aspx</a>and answer the following questions.</strong></em>\r\n<ul class=\"unordered-listing\">\r\n<li>Why must businesses comply with temperature controls?</li>\r\n</ul>\r\n</li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"517\">\r\n<p>Unsafe food should be kept at these temperature to forestall food contamination micro-organism, this can be available in the food.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<ul class=\"unordered-listing\">\r\n<li>How are these temperatures controlled?</li>\r\n</ul>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"517\">\r\n<p>Temperature control guarantees that food varieties that are to be served hot should be kept at an appropriate temperature and food that is to be served cold are not forgotten at a risky temperature. By heat the microbes can be killed.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<ul class=\"unordered-listing\">\r\n<li>What are potentially hazardous foods according to Food Standards Australia New Zealand?</li>\r\n</ul>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"518\">\r\n<p>The following are examples of potentially hazardous foods:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>raw and cooked meat or food varieties containing meat, like dishes, curries and lasagne;</li>\r\n<li>dairy items, for instance, milk, custard and dairy based treats;</li>\r\n<li>seafood (barring live fish);</li>\r\n<li>processed leafy foods, for instance, mixed greens;</li>\r\n<li>cooked rice and pasta;</li>\r\n<li>foods containing eggs, beans, nuts or other protein rich food varieties, like quiche and soy items;</li>\r\n<li>foods that contain these food varieties, for example, sandwiches and rolls.</li>\r\n</ul>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<ul class=\"unordered-listing\">\r\n<li>Explain why the above foods are considered potentially hazardous.</li>\r\n</ul>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"518\">\r\n<p>Hazardous food varieties are the food that contains food contamination micro-organisms. Poisons are compounds that are created by certain microbes.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<ol start=\"4\">\r\n<li><em><strong>Number the steps for handwashing in the correct order, from 1 to 7.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"453\">\r\n<p><strong>Step</strong></p>\r\n</td>\r\n<td width=\"65\">\r\n<p><strong>Number</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"453\">\r\n<p>Apply soap and develop a thick lather by rubbing your hands together.</p>\r\n</td>\r\n<td width=\"65\">\r\n<p>3</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"453\">\r\n<p>Rinse the soap with warm or hot running water.</p>\r\n</td>\r\n<td width=\"65\">\r\n<p>6</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"453\">\r\n<p>Wash palms, fingers, thumb, wrist and fingernails. Use a nail brush if necessary.</p>\r\n</td>\r\n<td width=\"65\">\r\n<p>4</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"453\">\r\n<p>Use the designated handwashing sink, not the preparation sink in the kitchen or bar.</p>\r\n</td>\r\n<td width=\"65\">\r\n<p>1</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"453\">\r\n<p>Dry your hands with single use paper towels or hot air dryer.</p>\r\n</td>\r\n<td width=\"65\">\r\n<p>7</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"453\">\r\n<p>Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.</p>\r\n</td>\r\n<td width=\"65\">\r\n<p>2</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"453\">\r\n<p>Scrub your hands for at least 20 seconds.</p>\r\n</td>\r\n<td width=\"65\">\r\n<p>5</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"5\">\r\n<li><em><strong>Answer the following questions about Food Safety Programs. Use the link:</strong></em> <a href=\"http://www.foodstandards.gov.au/industry/safetystandards/documents/Guide%20321%20FoodSafetyPrograms-WEB.pdf\"><em>http://www.foodstandards.gov.au/industry/safetystandards/documents/Guide%20321%20FoodSafetyPrograms-WEB.pdf</em></a><em>.</em>  </li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Briefly describe what a Food Safety Program is:</li>\r\n</ul>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"518\">\r\n<p>A food safety programme is a report that demonstrates how a food business is controlled. High risk food organizations needs to have sanitation programme:</p>\r\n<p>·         Business that creates aged and produced meats needs sanitation.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<ul class=\"unordered-listing\">\r\n<li>A food safety program must include specific content. List the 6 legal requirements that must be included in a Food Safety Program.</li>\r\n</ul>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"518\">\r\n<p>·         Differentiate where in food dealing activity risk can be controlled and also the method for control.</p>\r\n<p>·         Observing of those controls should be accommodated.</p>\r\n<p>·         Customer survey needs to be accommodated.</p>\r\n<p>·         Suitable record should be accommodated</p>\r\n<p>·         Distinguish the potential risk that is expected to happen in all food taking care activity</p>\r\n<p>·         Observing of those controls should be accommodated</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<ul class=\"unordered-listing\">\r\n<li>List 6 supporting documents of a Food Safety program and explain the purpose of each one.</li>\r\n</ul>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<thead>\r\n<tr>\r\n<td width=\"29%\">\r\n<p><strong>Document</strong></p>\r\n</td>\r\n<td width=\"70%\">\r\n<p><strong>Purpose</strong></p>\r\n</td>\r\n</tr>\r\n</thead>\r\n<tbody>\r\n<tr>\r\n<td width=\"29%\">\r\n<p>HACCP document</p>\r\n</td>\r\n<td width=\"70%\">\r\n<p>HACCP plan make sure that the HACCP framework is followed at each basic control point.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"29%\">\r\n<p>Record keeping</p>\r\n</td>\r\n<td width=\"70%\">\r\n<p>The food safety supervisor must keep record to show the consistence with the programme of food safety</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"29%\">\r\n<p>Hazard identification</p>\r\n</td>\r\n<td width=\"70%\">\r\n<p>The first necessity of food safety supervisor is to recognize all the potential risk that could happen</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"29%\">\r\n<p>Corrective action</p>\r\n</td>\r\n<td width=\"70%\">\r\n<p>The restorative activities include illustrating answers for remedying a risk</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"29%\">\r\n<p>Hazard control</p>\r\n</td>\r\n<td width=\"70%\">\r\n<p>Food safety supervisor should distinguish between where at each phase of food readiness.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"29%\">\r\n<p>Monitoring</p>\r\n</td>\r\n<td width=\"70%\">\r\n<p>Food safety supervisor should give the proof that food business is performing normally.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<ol start=\"6\">\r\n<li><em><strong>Interpret organisational documents or diagrams:</strong></em></li>\r\n</ol>\r\n<p>Look at the images in the table below and explain their meanings.</p>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"259\">\r\n<p><strong>Image</strong></p>\r\n</td>\r\n<td width=\"259\">\r\n<p><strong>Meaning</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"259\"> </td>\r\n<td width=\"259\">\r\n<p>Wash hands</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"259\"> </td>\r\n<td width=\"259\">\r\n<p>No smoking</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"259\"> </td>\r\n<td width=\"259\">\r\n<p>Wear gloves</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"259\"> </td>\r\n<td width=\"259\">\r\n<p>Apron required</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<ol start=\"7\">\r\n<li><em><strong>Follow the link to access the Food Standards Australia New Zealand Code definitions: <a href=\"https://www.foodstandards.gov.au/publications/documents/Glossary.pdf\">https://www.foodstandards.gov.au/publications/documents/Glossary.pdf</a>.</strong></em>\r\n<ul class=\"unordered-listing\">\r\n<li>In your own words, what does <em>contaminant </em>mean?</li>\r\n</ul>\r\n</li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"518\">\r\n<p>The substance that is presently not reasonable for use: something that sullies a spot. Synthetic, physical and organic are the three sorts of food tainting</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<ul class=\"unordered-listing\">\r\n<li>In your own words, what does <em>contamination</em> mean?</li>\r\n</ul>\r\n<table class=\"table table-bordered\" width=\"518\">\r\n<tbody>\r\n<tr>\r\n<td width=\"518\">\r\n<p>The presence of undesirable materials, for example, residue and particles during the assembling and transportation time is called tainting. The term pollutants incorporate any undesirable matter that is found in the item. These pollutants influence the nature of the item or the cycle.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>', NULL, '', NULL, NULL, 'sample', NULL, NULL, 5, 4, 2, 27, NULL, 'Use hygienic practices for food safety SITXFSA001', 'Get free sample work help on SITXFSA001 use hygienic practices for food safety related management writing services with guidance of expert writers.', 'Use hygienic practices for food safety SITXFSA001', 'use-hygienic-practices-for-food-safety-sitxfsa001', '2021-10-25 23:47:42', '2021-11-08 06:19:58');
INSERT INTO `pages` (`id`, `title`, `description`, `answer`, `image`, `tags`, `multipoints_heading`, `type`, `words_count`, `parent_id`, `category_id`, `category_type_id`, `work_level_id`, `subject_id`, `sort_order`, `meta_title`, `meta_description`, `meta_keywords`, `slug`, `created_at`, `updated_at`) VALUES
(284, 'Carry out setting out (CPCCCA3002A)', '<ol>\r\n<li><em><strong>What type of documentation is required to be used when setting out?</strong></em></li>\r\n</ol>\r\n<p>Following documentation is require to be used:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Saddle profiles can be used</li>\r\n<li>We can also use Site Plans</li>\r\n<li>House plans and specifications can be used as well</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"2\">\r\n<li><em><strong>Define the following terms.</strong></em></li>\r\n</ol>\r\n<p><strong>Contour lines</strong>: It is an imaginary level line. It represents humps and hollows, rise and fall on the surface of the earth</p>\r\n<p><strong>Contour interval: </strong>It is a vertical distance or the difference between the contour lines</p>\r\n<p><strong>Datum: </strong>It is fixed point, where elevation point is known.</p>\r\n<p><strong>Benchmark: </strong>Chiselled horizontal, is where from it is originated. It marks the surveyors that is made in stone structure.</p>\r\n<p><strong>Reduced level (RL): </strong>The elevation point that is above or below a known point.</p>\r\n<p><strong> </strong></p>\r\n<ol start=\"3\">\r\n<li><em><strong>What does ‘setting out’ the site entail?</strong></em></li>\r\n</ol>\r\n<p>The first step is the process of setting building or block of land. Any work that will be done will become fixed on the land and will not be removed. It becomes important that the accuracy and care continue to be exercised.</p>\r\n<p> </p>\r\n<ol start=\"4\">\r\n<li><em><strong>List 6 pieces of information that can be obtained from a site plan.</strong></em></li>\r\n</ol>\r\n<p>Following information can be obtained:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>First we can obtain Buildings</li>\r\n<li>Second is Roads</li>\r\n<li>We can also obtain, Sidewalks and paths/trails</li>\r\n<li>Parking</li>\r\n<li>Drainage facilities</li>\r\n<li>Sanitary sewer lines</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"5\">\r\n<li><em><strong>What can a builder do to ensure the construction site is safe for visitors? Provide 5 examples.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Through alarms, motion sensors, fencing, or other building enclosures job site can be controlled.</li>\r\n<li>Safety hazards should be corrected if it is possible, extra protection should be implemented in the areas where the visitors could hurt.</li>\r\n<li>Cover the holes in the floor or ground should be covered or fenced – make sure they\'re visible.</li>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li>Exits on balconies, higher floors, or roofs should be marked and fenced or otherwise enclosed.</li>\r\n<li>Require visitors to wear any safety equipment you deem necessary for the nature of the job site, such as hard hats and protective vests.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"6\">\r\n<li><em><strong>List 3 signs that may be found on a site that is at the set-out stage.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>The first sign is Danger sings</li>\r\n<li>Restricted Area signs can also be found on a site</li>\r\n<li>Multiple condition sing is the another sign</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"7\">\r\n<li><em><strong>List 2 tools used to create a hurdle profile.</strong></em></li>\r\n</ol>\r\n<p>Following are the tools that can be used to create a hurdle profile:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Saw</li>\r\n<li>Hammer</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"8\">\r\n<li><em><strong>Outline 3 ways in which serious faults can be reported.</strong></em></li>\r\n</ol>\r\n<p>Serious faults can be reported in following three ways:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>The first is Lock out tagging</li>\r\n<li>Another is Verbally inform the supervisor</li>\r\n<li>We can also report fault through Record it on maintenance logbook</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"9\">\r\n<li><em><strong>How would you go about calculating the number of pegs and lengths of timber you will need to set out a site?</strong></em></li>\r\n</ol>\r\n<p>There are how many edges or the angle that is 90 degree on the site plan should be checked. 2 profile is needed by each edge and 2 pegs is needed by 1 profile.</p>\r\n<p> </p>\r\n<ol start=\"10\">\r\n<li><em><strong>List 3 materials required for setting out procedures.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Timber is required for setting out the procedure</li>\r\n<li>For setting out the procedure Nails are also needed</li>\r\n<li>String line is also required</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"11\">\r\n<li><em><strong>What is the difference between the following types of pegs? What is each used for?</strong></em></li>\r\n</ol>\r\n<img src=\"data:image/png;base64,[encoded data, 12712 characters]\" alt=\"\" width=\"151\" height=\"114\" /><br />\r\n<p>Indicator survey pegs–the most common type of hardwood is Indicator survey pegs which is used at development sites.<br /><br /><img src=\"data:image/png;base64,[encoded data, 10640 characters]\" alt=\"\" width=\"122\" height=\"125\" /></p>\r\n<p>Boundary Survey Pegs–for marking new boundaries Boundary pegs are needed. Point,paint and chamfer are included in this peg.</p>\r\n<p><strong> </strong></p>\r\n<ol start=\"12\">\r\n<li><em><strong>What are the potential environmental hazards on a building site? List 6.</strong></em></li>\r\n</ol>\r\n<p>The potential environmental hazards are:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Fire is the environmental hazard on a building site</li>\r\n<li>The another hazard is Pollution</li>\r\n<li>Noise pollution is also a hazard</li>\r\n<li>Dust is also an environmental hazard</li>\r\n<li>Another environmental hazard is Chemical spills</li>\r\n<li>Electrical hazards is also included in environmental hazard</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"13\">\r\n<li><em><strong>Mark the following features on the site plan on the next page:</strong></em></li>\r\n</ol>\r\n<p><strong>Lot number</strong></p>\r\n<p><strong>Verge</strong></p>\r\n<p><strong>Easement</strong></p>\r\n<p><strong>Boundary lines</strong></p>\r\n<p><strong>Lot width</strong></p>\r\n<p><strong>Lot depth</strong></p>\r\n<p><strong><img src=\"data:image/png;base64,[encoded data, 99252 characters]\" alt=\"\" width=\"606\" height=\"387\" /> <br /><br /></strong></p>\r\n<ol start=\"14\">\r\n<li><em><strong>True of false. The side boundary that is first set up is the fixed marker that should not be adjusted for the rest of the set out.</strong></em></li>\r\n</ol>\r\n<p>The answer is True</p>\r\n<p> </p>\r\n<ol start=\"15\">\r\n<li><em><strong>Where you set the string lines to identify site boundaries will depend on what? List 5 factors.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Lot’s shape</li>\r\n<li>Proposed building position</li>\r\n<li>On the existing boundary line, the buildings are built.</li>\r\n<li>Fences on the boundary line of adjacent lots</li>\r\n<li>Obstacles like trees or existing structures</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"16\">\r\n<li><em><strong>Place the following setting out steps in the correct order.</strong></em></li>\r\n</ol>\r\n<p>3- Construct profiles for first side of the building</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Set accurate line for side of the building</li>\r\n</ul>\r\n<p>4- Set other profiles in place</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Estimate and peg out corners of the building</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"17\">\r\n<li><em><strong>When setting out a building, it is usual to start with a square or relatively square corner. Explain how setting out can be achieved using the following methods.</strong></em></li>\r\n</ol>\r\n<p><strong>Method - </strong><strong>Step by step process</strong></p>\r\n<p>Fixed type builders square- Against the building line, square should be placed. On peg “A”, right angled end should be made</p>\r\n<p><strong> </strong></p>\r\n<ol start=\"18\">\r\n<li><em><strong>How far do hurdles/profiles need to be set from the construction outline, and why?</strong></em></li>\r\n</ol>\r\n<p>Footing system needs to be set, before it can be constructed. Building hurdles/ profiles needs to be involved and string lines should be used for marking the outside perimeter of the construction excavations can take place if there points are set. Underground plumbing can be installed by the plumber.</p>\r\n<p> </p>\r\n<ol start=\"19\">\r\n<li><em><strong>List 5 factors that will determine the type of footing that needs to be used when setting out.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Depth should be adequate.</li>\r\n<li>There should be Bearing capacity failure.</li>\r\n<li>Settlement should be done</li>\r\n<li>Quality is the factor that will be determined</li>\r\n<li>Strength should be adequate  </li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"20\">\r\n<li><em><strong>List 5 factors that will determine where you end up setting your stringlines?</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>The shape of the lot</li>\r\n<li>The position of the proposed building</li>\r\n<li>Buildings built on the existing boundary line on adjacent lots</li>\r\n<li>Fences on the boundary line of adjacent lots</li>\r\n<li>Obstacles such as trees or existing structures</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"21\">\r\n<li><em><strong>How can you use the 3 4 5 rule in order to determine the corner of a building?</strong></em></li>\r\n</ol>\r\n<p>For getting a perfectly square corner, one must focus on the measurement ratio of 3:4:5. It will be a perfect square corner if all the measurements are correct.</p>\r\n<p> </p>\r\n<ol start=\"22\">\r\n<li><em><strong>How can a right angle be established?</strong></em></li>\r\n</ol>\r\n<p>A measuring tape, two ranging poles, pegs and three persons are required, for setting the right angels in the field.</p>\r\n<p>A triangle with the lengths of 3 m, 4 m and 5 m is formed, when all sides of the tape are stretched.</p>\r\n<p> </p>\r\n<ol start=\"23\">\r\n<li><em><strong>Find the length of ‘x’.</strong></em></li>\r\n</ol>\r\n<p><img src=\"data:image/png;base64,[encoded data, 8784 characters]\" alt=\"\" width=\"229\" height=\"225\" /><br />X= 12.21 m</p>\r\n<p> </p>\r\n<ol start=\"24\">\r\n<li><em><strong>What is the distance a building line that is set back from the standard shape known as?</strong></em></li>\r\n</ol>\r\n<p>Building Setback Line Front means there is establishment of space that is to be provided between the front lines of the building</p>\r\n<p> </p>\r\n<ol start=\"25\">\r\n<li><em><strong>If adjustments have been made to stringlines, what do you need to do with all of the measurements?</strong></em></li>\r\n</ol>\r\n<p>If on any of the stringlines, the adjustments are made during the setting of the procedure. Then there should be rechecking of all the measures for making sure that the dimensions of proposed building shall remain in accordance with the site drawing</p>\r\n<p> </p>\r\n<ol start=\"26\">\r\n<li><em><strong>When taking measurements, where do they need to be taken in order for them to be accurate?</strong></em></li>\r\n</ol>\r\n<p> </p>\r\n<ol>\r\n<li>One or more known standard should be acquired from a source that is reliable.</li>\r\n<li>Measuring process should run by using the instrument.</li>\r\n</ol>\r\n<p> </p>\r\n<ol start=\"27\">\r\n<li><em><strong>What is the process for establishing straight lines on steel pins?</strong></em></li>\r\n</ol>\r\n<p>With intermediate pins, set out the straight line with intermediate pins. Firstly the start and end pins are positioned, between the two, the string line will be pulled tight and then pins are established. If the line is not touched by the pin then this will lead to a ‘dog-leg.’</p>\r\n<p> </p>\r\n<ol start=\"28\">\r\n<li><em><strong>Once the initial rectangular shape has been completed, it must be checked to ensure that the set-out is square; that is, the corners are at 90°, and the measurements are correct. How do you do this?</strong></em></li>\r\n</ol>\r\n<p>Diagonal distance should be compared between the corners.</p>\r\n<p> </p>\r\n<ol start=\"29\">\r\n<li><em><strong>Why is it important to check that the building lines are square?</strong></em></li>\r\n</ol>\r\n<p>Building something square is essential.  Square means, for example, that the deck are of 90 degrees. The floor if not framed in square, then the subfloor section will not line up.</p>\r\n<p><em> </em></p>\r\n<ol start=\"30\">\r\n<li><em><strong>Once all hurdles, set out pegs etc. have been installed and checked for accuracy, how is the work area left at the end of the day? List 5 points.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>By putting the barricades, close the work area</li>\r\n<li>For determining the boundaries, paint should be marked or sprayed</li>\r\n<li>Ensure that there is proper attachment of strings and hurdles and pegs are tight</li>\r\n<li>Material, tools should be gathered and cleaned.</li>\r\n<li>Areas should be cleaned and cut off material needs to be removed.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"31\">\r\n<li><em><strong>When inspecting tools and equipment for faults, what 3 things are you looking for?</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Safetyguard needs to be checked</li>\r\n<li>Brokenparts should be checked</li>\r\n<li>Ensure to tag thepowertools</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"32\">\r\n<li><em><strong>Outline the 4 care and maintenance requirements of measuring tools.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>On retractable tape measures, don\'tberoughwiththebladeortapehousing</li>\r\n<li>In the tape measure, don’t left the sand or dirt as this will damage the equipment.</li>\r\n<li>Tape measures or rulers should not left lying for longer period in the direct sunlight, as this can lead to buckle or degrade.</li>\r\n<li>In wet conditions, usage of tape measures should be avoided. If it can’t be avoided make sure to wipe it with a cloth that is oily.</li>\r\n</ul>', NULL, '', NULL, NULL, 'sample', NULL, NULL, 6, 4, 2, 29, NULL, 'Carry out setting out CPCCCA3002A', 'For sample work of CPCCCA3002A carry out setting out with no plagiarism and grammatical errors, contact to Professional Assignments Help expert.', 'Carry out setting out CPCCCA3002A', 'carry-out-setting-out-cpccca3002a', '2021-10-27 23:47:00', '2021-11-08 06:19:22');
INSERT INTO `pages` (`id`, `title`, `description`, `answer`, `image`, `tags`, `multipoints_heading`, `type`, `words_count`, `parent_id`, `category_id`, `category_type_id`, `work_level_id`, `subject_id`, `sort_order`, `meta_title`, `meta_description`, `meta_keywords`, `slug`, `created_at`, `updated_at`) VALUES
(285, 'Produce Desserts (SITHPAT006)', '<h3> <br />Assessment 1</h3>\r\n<ol start=\"1\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>Provide a brief description for each of the following.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td>\r\n<p><strong>Dessert</strong></p>\r\n</td>\r\n<td>\r\n<p><strong>Description</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">bavarois</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Bavarian cream is a desert that is consisted of milk which is thickened with eggs and gelatin. The mixture is then set into a cold mould and for serving, it is unmoulded. </span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">crème brulee</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">It is also known as burned crème. It is desert that is consisted of rich custard base and is topped with a layer of caramelized sugar. </span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">crème caramel</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">It is a custard dessert covered with a layer of clear caramel sauce. </span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">crêpes</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">It is a thin pancake. These are of two types: sweet crepes and savoury galettes. It is served with variety of fillings.</span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">custards and creams</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">It is a kind of sandwich biscuit that is popular in UK and Republic of Ireland and is filled with a creamy, custard flavour. </span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">flans</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">It is a custard dessert with a layer of clear caramel sauce. </span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">fritters</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">It is a portion of meat, seafood, fruit and other ingredient which have been battered. </span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">ice-cream</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">It is sweet frozen food and is eaten as a snack or a dessert. </span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">meringues</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">It is a kind of dessert or candy</span></p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br /><br />\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">mousse</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">It is a food that incorporates air bubbles to give it a light and airy texture</span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">parfait</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">It describe two types of dessert.</span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">pies</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">A pie is a baked dish that is usually made of a pastry that contains filling of various sweet ingredients. </span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">prepared fruit</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Different type of fruit that is cut into pieces and served.</span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">puddings</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">It is a kind of food that can be a dish or a dessert</span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">sabayon</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">It is an Italian dessert that is made out of egg yolks, sugar and sweet wine</span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">sorbet</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">It is also known as Italian ice and is a frozen dessert that is made from sugar sweetened water. </span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">soufflé</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">It is a baked egg based dish in France.</span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">tarts</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">It consist of filling over a pastry base with an open top not covered with pastry. </span></p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"2\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>Describe the relevant cooking methods.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td>\r\n<p><strong>Method</strong></p>\r\n</td>\r\n<td>\r\n<p><strong>Description</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Adding fats and liquids to dry ingredients</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Adding fat into dry ingredients makes sure that the flour particles are coated well with fat. </span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Baking</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">It is a method for preparing food and uses dry heat </span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Chilling</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">It is a controlled system of advance food preparation that is designed to provide more flexibility in food services.  </span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Flambé</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">It is a cooking procedure in which, in a hot pan alcohol is added </span></p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"3\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>List 10 ingredients that are commonly used to produce desserts.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">sugar</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">eggs</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">dairy products</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">nuts</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">fruit</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">flavouring</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">thickening agents</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">chocolate</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">salt</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">peanut butter</span></li>\r\n</ul>\r\n<br />\r\n<ol start=\"4\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>Explain why each of the following ingredients may need to be used when producing desserts.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Gluten-free flour</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">It is used in the production of dessert for providing the option for choice </span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Yeast-free flour</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">It is used for those customer who have the yeast allergy. </span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Non-sugar sweeteners</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">They are used in desserts for the customers who are diabetic. </span></p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"5\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>Explain the difference between ‘food allergy’ and ‘food intolerance’</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">When the immune system reacts to the harmless food, this is when the food allergy occurs. Whereas food intolerance takes place when the body reacts to a chemical after eating a particular food or drink.<br /><br /></span></p>\r\n<ol start=\"6\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong><em>What are the legal and health consequences of not meeting special customer requests and dietary requirements?</em></strong></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">Failing to address a customer\'s allergies can lead to a civil lawsuit. Once the customer informs, whether in written form or verbally, of his/her allergies, now legally accountable for using this information for future decisions</span></p>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">allergic reactions </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">anaphylaxis </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">food sensitivity or intolerance reactions</span></li>\r\n</ul>\r\n<br />\r\n<ol start=\"7\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>Describe three indicators which you would use to select fresh and quality ingredients.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ensure that aroma is pleasant and does not have pungent smell. </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Avoid using dirty eggs</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">For any kind of bugs, check the flour </span></li>\r\n</ul>\r\n<br />\r\n<ol start=\"8\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>Describe three mise en place tasks related to cooking desserts.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Entire recipe should be read</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Work space should be prepared</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Equipment should be prepared</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Gather all the ingredients</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Prepare and place all the ingredients in a bowl</span><span style=\"font-weight: 400;\"><br /></span></li>\r\n</ul>\r\n<br />\r\n<ol start=\"9\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>Choose two different desserts and explain how you would garnish, decorate, plate and present them.</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\"><strong>Sticky Date Pudding</strong> – with warm butterscotch sauce, it can be topped.</span></p>\r\n<p><span style=\"font-weight: 400;\"><strong>Vanilla Bean Pannacotta</strong> – with mango sauce, it can be topped and with pistachio nuts, garnish them </span><span style=\"font-weight: 400;\"><br /></span></p>\r\n<br />\r\n<ol start=\"10\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>Describe each of the following special dietary requirements and how these impact dessert consumption.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Fat free</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">It is a food with less than 0.5 gram of fat per serving. It helps to lose weight and stay healthy. </span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Low carbohydrate</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">It has limited carbohydrate that is found in food and helps the patient who have diabetic and also help to lose weight.  </span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Low fat</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">These are the diet with food that have 30 % of the calories. </span></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">Sugar free</span></p>\r\n</td>\r\n<td>\r\n<p><span style=\"font-weight: 400;\">It is diet in which the customer cut the sugar.</span></p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>', NULL, '', NULL, NULL, 'sample', NULL, NULL, 5, 4, 2, 30, NULL, 'Produce Desserts SITHPAT006', 'Get free sample copy written by academic experts on SITHPAT006 produce desserts related report writing with no errors.', 'Produce Desserts SITHPAT006', 'produce-desserts-sithpat006', '2021-10-27 23:59:49', '2021-11-08 06:18:57'),
(286, 'Install flooring system (CPCCCA3003A)', '<br />\r\n<p><strong>Sycon Secura interior flooring sheets are 2700 x 600 x 19mm. Sheets are fixed over joists spaced at 450mm centres. How many of these sheets would be required for a domestic dwelling with a floor area of 200 square metres?</strong></p>\r\n<p> </p>\r\n<ol start=\"1\">\r\n<li aria-level=\"1\"><em><strong>Refer to the SikaBond PVA product data sheet and SDS to complete questions 2, 3 and 4</strong></em></li>\r\n</ol>\r\n<p><strong>Product data sheet: </strong><a style=\"color: #3366ff;\" href=\"http://aus.sika.com/dms/getdocument.get/0836176d-2680-3d47-9e87-2c03ef4ed8eb/BOND%2520PVA%2520PDS.pdf\">http://aus.sika.com/dms/getdocument.get/0836176d-2680-3d47-9e87-2c03ef4ed8eb/BOND%2520PVA%2520PDS.pdf</a></p>\r\n<p><strong>SDS: </strong><a style=\"color: #3366ff;\" href=\"http://aus.sika.com/dms/getdocument.get/16e364c4-d9ad-3f1d-ad8d-02379dc0c463/SIKABOND%2520PVA.pdf\">http://aus.sika.com/dms/getdocument.get/16e364c4-d9ad-3f1d-ad8d-02379dc0c463/SIKABOND%2520PVA.pdf</a><span style=\"font-weight: 400;\"> </span></p>\r\n<p><span style=\"font-weight: 400;\">Residential timber for framed construction As 1684 <br /><br /></span></p>\r\n<ol start=\"2\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>Which part of the BCA outlines the performance requirements regarding protection from the spread of fire?</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">P2.3.1 the performance requirement is outlined for the protection from the spread of fire. <br /><br /></span></p>\r\n<ol start=\"3\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>What safety measures need to be taken when handling SikaBond PVA? Outline 4.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Standard hygiene measures should be followed when handling chemical products</span></li>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"3\"><span style=\"font-weight: 400;\">Local exhaust ventilation is provided</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"3\"><span style=\"font-weight: 400;\">Chemical resistance, impervious gloves should be worn all time when chemical product is handled  </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"3\"><span style=\"font-weight: 400;\">Safety eyewear should be used </span></li>\r\n</ul>\r\n<br />\r\n<ol start=\"4\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><span style=\"font-weight: 400;\"> </span><strong>As work progresses, more risks and hazards present themselves. What measures can be put in place for your own protection, and warn and protect other workers and home owners from these risks and hazards? Give 4 examples.</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">Following are the examples: </span></p>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The first example is Yellow caps</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Second is Barrier tape</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Signage is the third example </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The fourth one is Fencing or hoarding</span></li>\r\n</ul>\r\n<br />\r\n<ol start=\"5\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>Sub floor framing for domestic construction is commonly constructed with stumps, bearers and joists. What plant, tools and equipment could be selected to perform this task? List 10</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Nail gun</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Hammer</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Spirit level</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Floor champs</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">String lines</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tape</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pencil</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Chalk</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Square</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Power saws</span></li>\r\n</ul>\r\n<br />\r\n<ol start=\"6\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>Describe the checks performed on the tools and equipment before starting the job.</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">It should be made sure that the tools and equipment which is being used is appropriate for the work. Also check that all the tools and equipment are also working and there is any fault, it must be reported.<br /><br /></span></p>\r\n<ol start=\"7\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>How is the length and bevel of herringbone struts determined?</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">From joist tops, Herringbone struts are fixed 12mm down and 12 mm up from the bottom. Measure the joist depth and deduct the above 12+12+24mm, for obtaining the length and bevels<br /><br /></span></p>\r\n<ol start=\"8\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>What is ant capping?</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">It is a kind of physical barrier that termites floors framing timer. It is specially designed for forcing the termites and are made out of galvanised sheet metal <br /><br /></span></p>\r\n<ol start=\"9\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>Why is it recommended that Tung oil be applied to the surface floor as opposed to polyurethanes?</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">The normal expansion and contraction can be prevented of individual boards that results in uneven or unsightly cracking.<br /><br /></span></p>\r\n<ol start=\"10\">\r\n<li aria-level=\"1\"><em><strong>Refer to the SikaBond PVA product data sheet and SDS to complete questions 11, 12 and 13.</strong></em></li>\r\n</ol>\r\n<p><strong>Product data sheet: </strong><a style=\"color: #3366ff;\" href=\"http://aus.sika.com/dms/getdocument.get/0836176d-2680-3d47-9e87-2c03ef4ed8eb/BOND%2520PVA%2520PDS.pdf\">http://aus.sika.com/dms/getdocument.get/0836176d-2680-3d47-9e87-2c03ef4ed8eb/BOND%2520PVA%2520PDS.pdf</a></p>\r\n<br />\r\n<p><strong>SDS:</strong> <a style=\"color: #3366ff;\" href=\"http://aus.sika.com/dms/getdocument.get/16e364c4-d9ad-3f1d-ad8d-02379dc0c463/SIKABOND%2520PVA.pdf\">http://aus.sika.com/dms/getdocument.get/16e364c4-d9ad-3f1d-ad8d-02379dc0c463/SIKABOND%2520PVA.pdf</a> </p>\r\n<p><span style=\"font-weight: 400;\">PVA can be used on following substrates:</span></p>\r\n<ul class=\"unordered-listing\">\r\n<li><span style=\"font-weight: 400;\">Timber MDF </span></li>\r\n<li><span style=\"font-weight: 400;\">Board</span></li>\r\n<li><span style=\"font-weight: 400;\">Particle board </span></li>\r\n<li><span style=\"font-weight: 400;\">Ply woods</span></li>\r\n</ul>\r\n<br />\r\n<ol start=\"11\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>Provide 5 examples of underfloor insulation.</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">The following are the examples of underfloor insulation:</span></p>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Build blanket</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Reflective zigzag foil sheets</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Fiberglass bulk insulation</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Insulation batts</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Rigid polystyrene boards</span></li>\r\n</ul>\r\n<br />\r\n<ol start=\"12\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>How should empty containers of SikaBond PVA be disposed of?</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">For an approved waste handling site, empty containers should be for recycling or disposal.<br /><br /></span></p>\r\n<ol start=\"13\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>When constructing sub floor framing for a house which will have floorboards (fitted floor), where should double joists be located?</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">Under the walls, double joist should be located <br /><br /></span></p>\r\n<ol start=\"14\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>What 3 checks need to be carried out on the supporting structure, i.e. stumps, posts or piers, before the installation of bearers?</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">Following are the checks that needs to be carried out:</span></p>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The first is Inline Level </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Second is Back filled, and</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The last is, Should be level</span></li>\r\n</ul>\r\n<br />\r\n<ol start=\"15\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>If bearer material is to be cut or lengths need to be joined, where should these cuts or joins be located?</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">Over a support, joints should be located <br /><br /></span></p>\r\n<ol start=\"16\">\r\n<li aria-level=\"1\"><strong><em>In 6 steps, documents the process to lay bearers?</em></strong></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">On tops of base walls or piers, Fit ant capping DPC or required flashings </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Check that the tops of base walls columns or piers are terminating at the correct heights</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Lay bearers or saw stools and square their ends . Prepare end joint scarfs or halving if required</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mark off the positions where any anchor bolts pass through the bearers and drill holes</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">For checking that the top edge is in alignment, Lay the outside bearers </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Between the two bearers stretch the sting lines, and install the intermediate bearers to the string line.</span></li>\r\n</ul>\r\n<br />\r\n<ol start=\"17\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>What is placed between timber members such as bearers and brick piers?</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">A damp proof course (DPC)<br /><br /></span></p>\r\n<ol start=\"18\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>Describe the process to fix a timber bearer to a concrete stump?</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">Through following process timber bearer can be fixed </span></p>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">It can be fixed through Drill hole</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Install ant cap will also help in fixing it </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Another way of fixing timer bearer for concrete stump is Insert rod</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Chisel rebate is also helpful in fixing timber bearer </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Bend rod over is yet another useful process</span></li>\r\n</ul>\r\n<br />\r\n<ol start=\"19\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>in 4 simple steps, detail the procedure for laying floor joists?</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Joist positions on the bearers needs to be marked </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Joists and fit blocking should be fixed </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Level the joists</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Place joists in position for fixing</span></li>\r\n</ul>\r\n<br />\r\n<ol start=\"20\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>Timber members, such as bearers and joists, need to be selected for length and straightness. How should ‘bows’ in these members be treated?</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">In order to level them out straight, the bows should face up<br /><br /></span></p>\r\n<ol start=\"21\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>How can joists be fastened? Identify 3 ways.</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">Joist can be fastened in following three ways:</span></p>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Joist straps </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Triple grips </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Skew nailed</span></li>\r\n</ul>\r\n<br />\r\n<ol start=\"22\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>What is a ‘deep joist’?</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">Where the height of joist exceeds 4 times the width. It should be restrained from rolling over. Between the joist spacing, the blocking is required.<br /><br /></span></p>\r\n<ol start=\"23\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>List 2 strutting methods.</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">The 2 strutting methods are: </span></p>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">One is Herringbone strutting, and </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Second is Solid Blocking</span></li>\r\n</ul>\r\n<br />\r\n<ol start=\"24\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>How is the length and bevel of herringbone struts determined?</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">Herringbone struts from the joists tops are fixed 12mm down and 12mm up from the bottoms. For obtaining the length and bevel, measure the depth of the joist and deduct the above. The spacing between the joists on the lower edge of the body should be marked.<br /> </span></p>\r\n<ol start=\"25\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>How are the struts secured?</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">It is a line of spring through the top edges of joists and the line is squared down of both sides of each joists.<br /><br /></span></p>\r\n<ol start=\"26\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>What is the purpose of a ‘trimmer’?</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">Timer or metal beam is a trimmer, in light-frame construction, that is used in creation of an opening around a stairwell or chimney. It is installed parallel to the primary floor. <br /><br /></span></p>\r\n<ol start=\"27\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>What is the difference between platform flooring and cut-in flooring?</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">PLATFORM FLOORING: it is a system where the joists are fastened into position and flooring is fitting. It is a common method as it is easier and safer.</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">CUT-IN FLOORING: it involves the construction of floor frame and placement of wall framing on the joists.</span></li>\r\n</ul>\r\n<br />\r\n<ol start=\"28\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>There are 2 main types of flooring: sheet flooring and strip flooring. Briefly describe the types of materials used in each and how they are fastened?</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">From particle board or plywood sheet, sheet flooring is constructed. It is usually fastened with nail gun.</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Strip flooring is made from the pieces of solid timer. It is sometimes done, so that the finished product is clear. </span></li>\r\n</ul>\r\n<br />\r\n<ol start=\"29\">\r\n<li aria-level=\"1\"><em><strong>Provide an example of when strip flooring is generally used?</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">There are different kinds of flooring in different areas. It is used where the surface is the desired finish. It is costly to install. <br /><br /></span></p>\r\n<ol start=\"30\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>How do you calculate the quantity of flooring required?</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">The floor quantity is calculated, depending on whether flooring is sheet. It can be order by the square meter. The supplier will work out the number of sheets that are based on the available sizes of the sheets.<br /><br /> </span></p>\r\n<ol start=\"31\">\r\n<li aria-level=\"1\"><em><strong>In 4 steps. Detail the procedure to lay sheet flooring?</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">joists tops true and it should be checked</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Spring a chalk line across the joist tops and through the length of the floor one sheet width in from one edge.</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The sheet should lay the correct side up in alignment with the chalk line.</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sheet excess may overheat on one side and edge. </span></li>\r\n</ul>\r\n<br />\r\n<ol start=\"32\">\r\n<li aria-level=\"1\"><em><strong>Detail 3 step procedure to xlay T&amp;G flooring?</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Between the first board and the wall, there should be a gap of 10 mm. The first row of board should be fastened to a chalk line driving nails. </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Against the first board, four or five row of board should be laid. Ensure that the before the nailing the boards are tight.  </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">When laying the last board on a cut-in floor, between the board and the wall plate there should be a gap of 10mm by using the pinch bar. By using a pinch bar the last board should be tighten. </span></li>\r\n</ul>\r\n<br />\r\n<ol start=\"33\">\r\n<li aria-level=\"1\"><em><strong>Refer to the SikaBond PVA product data sheet and SDS to complete questions 34 and 35.</strong></em></li>\r\n</ol>\r\n<p><strong>Product data sheet: </strong><a style=\"color: #3366ff;\" href=\"http://aus.sika.com/dms/getdocument.get/0836176d-2680-3d47-9e87-2c03ef4ed8eb/BOND%2520PVA%2520PDS.pdf\">http://aus.sika.com/dms/getdocument.get/0836176d-2680-3d47-9e87-2c03ef4ed8eb/BOND%2520PVA%2520PDS.pdf</a></p>\r\n<p><strong>SDS: </strong><a style=\"color: #3366ff;\" href=\"http://aus.sika.com/dms/getdocument.get/16e364c4-d9ad-3f1d-ad8d-02379dc0c463/SIKABOND%2520PVA.pdf\">http://aus.sika.com/dms/getdocument.get/16e364c4-d9ad-3f1d-ad8d-02379dc0c463/SIKABOND%2520PVA.pdf</a> </p>\r\n<p><span style=\"font-weight: 400;\">The material will last for at least 12 months. It should be stored in cool and dry place with maximum 25 conditions.<br /><br /></span></p>\r\n<ol start=\"34\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>Discuss the clean-up process conducting once the floor framing has been installed.</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">When the tool is involved in the construction of the floor, then the process of floor framing process is finished</span></p>\r\n<p><span style=\"font-weight: 400;\">Make sure that the floor is clear </span></p>\r\n<p><span style=\"font-weight: 400;\">Sharpen the metal blade. Ensure that there is a room form the wall frame construction. Make sure that the floor is clear.</span></p>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\">Variations to the composition of a subfloor is to be determined by the load-bearing requirements and the design. Which Australian Standard are these requirements outlined in</li>\r\n</ul>', NULL, '', NULL, NULL, 'sample', NULL, NULL, 6, 4, 2, 31, NULL, 'Install flooring system CPCCCA3003A', 'CPCCCA3003A Install flooring system free sample work will help you in writing the reports written by our academic experts at no additional cost.', 'Install flooring system CPCCCA3003A', 'install-flooring-system-cpccca3003a', '2021-10-28 00:21:03', '2021-11-08 06:18:17');
INSERT INTO `pages` (`id`, `title`, `description`, `answer`, `image`, `tags`, `multipoints_heading`, `type`, `words_count`, `parent_id`, `category_id`, `category_type_id`, `work_level_id`, `subject_id`, `sort_order`, `meta_title`, `meta_description`, `meta_keywords`, `slug`, `created_at`, `updated_at`) VALUES
(287, 'Erect and dismantle formwork for footings and slabs on ground (CPCCCA2003A )', '<br />\r\n<ol>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>What is the name of the Australian Standard relevant to formwork construction?</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">The Act BD-043 covers the Australian Standard for form work construction.<br /><br /></span></p>\r\n<ol start=\"2\">\r\n<li aria-level=\"1\"><em><strong>Refer to the SDS and TDA for Fosroc Form Release Agent, to complete questions 2, 3, 4, 5, 7 and 11.</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">SDS: </span><a href=\"http://www.parchem.com.au/public/pdfs/data-sheets/Form-Release-Agent-SDS.pdf\"><span style=\"font-weight: 400;\">http://www.parchem.com.au/public/pdfs/data-sheets/Form-Release-Agent-SDS.pdf</span></a><span style=\"font-weight: 400;\"> </span></p>\r\n<p><span style=\"font-weight: 400;\">TDS: </span><a href=\"http://www.parchem.com.au/public/pdfs/data-sheets/Form-Release-Agent-TDS.pdf\"><span style=\"font-weight: 400;\">www.parchem.com.au/public/pdfs/data-sheets/Form-Release-Agent-TDS.pdf</span></a></p>\r\n<p><span style=\"font-weight: 400;\">TDS: This agent is also known as releasing agent and is being supplied and is ready to use when it is being delivered. It is quite recommended to apply this agent with the sprayers, brush, roller or swab these products can also be used in order to apply this product. It is quite compulsory to apply this agent 2 days before pouring. But it also depends upon the environmental conditions that how much time this agent will take to dry, usually it takes 2-3 hours for drying. These type of forming agent can be easily taken off with the help of diesels or any sort of hydrocarbons.<br /><br /></span></p>\r\n<ol start=\"3\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>Describe the first aid measures if your skin gets in contact with the product.</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">Following are the first aid measures if the skin gets in contact with the product:</span></p>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Immediately clean or flush your skin with the running water. </span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">If chemical gets in to the cloth, then immediate remove the cloth and clean the portion of the skin with running water.</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Also get medical attention as soon as possible.</span></li>\r\n</ul>\r\n<br />\r\n<ol start=\"4\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>How should large spills be cleaned?</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">Spillage need to be covered with the newspaper or the blotting paper. Clean or wipe it off the spillage with the newspaper which is required to moisten with the hydrochloride solutions that will be the at least 1% of dilution which contains the at least 50ppm chlorine in it. Then immediately discard the paper which was being used to clean the spillage. </span></p>\r\n<p><span style=\"font-weight: 400;\">Repeat the step until the rest of the spillage is being removed.<br /><br /></span></p>\r\n<ol start=\"5\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>What are the product storage requirements?</strong></em></li>\r\n</ol>\r\n<p><span style=\"font-weight: 400;\">The product is required to be stored at the cool and dry place. </span></p>\r\n<p><span style=\"font-weight: 400;\">The product should not absorb direct sunlight while it is being stored.</span></p>\r\n<p><span style=\"font-weight: 400;\">Always store the product that is not compatible with the product.<br /><br /></span></p>\r\n<ol start=\"6\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>List 5 hazards associated with the erection, alteration and/or dismantling of formwork on ground?</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Falling from the height</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Fall of object</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Trips</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sharp materials</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Dust.</span></li>\r\n</ul>\r\n<br />\r\n<ol start=\"7\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><em><strong>List the PPE to be worn when handling the product?</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Wear overalls</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Safety glasses</span></li>\r\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Impervious gloves</span></li>\r\n</ul>\r\n<br />\r\n<ol start=\"8\">\r\n<li aria-level=\"1\"><strong><em>A residential site has been cleared and construction works are about to commence. What safety signage should be placed at the entrance to the site? Provide an example of each of the different categories of safety signage.</em></strong></li>\r\n</ol>\r\n        <img src=\"data:image/png;base64,[encoded data, 232667 characters]