Activity 2

I work at a bakery in Newcastle. There are 10 people employed at this store and we work a rotating roster over 7 days.

I am currently responsible for the ovens however I have also been assisting in the weighing up of ingredients for the days production.

I am resonsible for documenting the temperatures of the baked products and I must document this onto the PSQ form after each shift.

I haved added a link to a site that you might find interesting and useful during the course.