Observation needs to be conducted in a suitable food preparation environment. This environment must contain large and small equipment, food ingredients and ready to eat food items to allow for observations of all the required tasks.
Some examples of suitable environments are a commercial kitchen (restaurant, hotel etc.), your local council facilities, a catered function, a sports club or community centre. If you have any questions as to whether you think your environment is suitable please contact the support desk to ask.
Details regarding the requirements of the operational food preparation environment needed for each course are provided in the Workplace Assessment Tasks documents available in your food safety course menu or in our course information articles.