INSTITUTIONAL ASSESSMENT TOOLS

FOR

BREAD AND PASTRY PRODUCTION NC II

 INSTRUCTION FOR DEMONSTRATION

Specific Instruction for the Trainee

Qualification Bread and Pastry Production NC II
General Instruction:

Given the necessary tools, materials and equipment, the candidates are required to do Bread
and Pastry Production NC II.

Specific Instructions:

1. Given the necessary tools, materials and equipment, the candidates are required to prepare
and produce bakery products, prepare and produce pastry products, prepare and present
gateaux, tortes and cakes, prepare and display petit fours, present desserts in accordance
with the set performance criteria in the Evidence Plan.
2. Check the materials and equipment provided to you before starting the
demonstration.
3. The assessment shall be based on the Unit of Competency in the Training
Regulations.
4. Evidences shall be gathered through Demonstration and Oral Questioning.
5. At the end of the assessment, the assessor shall give you feedback on the result of
the assessment. The feedback shall indicate whether you are:

a. Competent

b. Not yet Competent

 EVIDENCE PLAN
Competency standard: Bread and Pastry Production NC II
Unit of competency: Prepare and Produce bakery products
Ways in which evidence will be collected:

Questioning
Demonstration
Observation &

Written Test
[tick the column]

Questioning

Portfolio
The evidence must show that the candidate can…
1. Required ingredients are selected, measured and weighed according to
recipe or production requirements and established standard and
procedures
2. A variety of bakery products are prepared according to standard mixing
procedures/formulation/recipes and desired product characteristics
3. Appropriate equipment are used according to required bakery products
and standard operating procedures
4. Bakery products are baked according techniques and appropriate
conditions and enterprise requirement and standards
5. Required oven temperature are selected to bake goods in accordance with
the desired characteristics, standard recipe
6. A variety of fillings and coating/icing, glazes and decorations for bakery
products are prepared according to standard recipes
7. Bakery products are filled and decorated, where required and
appropriate, in accordance with standard recipes

8. Bakery items are finished according to desired product characteristics

9. Baked products are presented according to established standards and
procedures
10. Bakery products are stored according to established standards and

procedures
11. Packaging are selected appropriate for the preservation of product
freshness and eating characteristics
12. Demonstrated ability to produce a range of bakery products according to
standards and procedures
13. Demonstrated ability to produce a quantity of bakery products according
to standards and procedure
14. Demonstrated ability to store and package bakery products according to
 
standards and procedures

The candidate’s demonstration was:

Satisfactory  Not Satisfactory 

* Critical Aspects of Competency

 QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge response
Extension/Reflection Questions Yes No
1. A manipulation of a dough until the correct consistency is
achieved?  

2. A method in which the fat is incorporated during the dough mixing

process and is dispersed roughly through the dough?  

3. A reaction in which sugars and other products, formed by

breakdown of some of the proteins present, blend to form the  
attractive color of the crust?
Safety Questions
1. These are health practices and habits which enable one to stay  
physically healthy?

2. How do you maintain cleanliness and orderliness in the  

working/laboratory area?

Contingency Questions
1. Why do we need to practice the “Mise en Place”?  
Job Role/Environment Questions
1. How can you prepare, present and store a good quality baked and  
pastry products?

2. What ingredients will ensure the preservation of the baked  

products?

3. Why is safety important in baking?  

Rules and Regulations

1. As a Food handler, why is it important to abide the rules and  
regulations of your work?

2. Is there a need to wear PPE based on the standards of the company  

every time you will do tasks?

The candidate’s demonstration was  Satisfactory  Not Satisfactory

Candidate’s Signature _________________ Date_________________

Assessor’s Signature __________________ Date_________________

 MODEL ANSWERS FOR QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge response
Extension/Reflection Questions Yes No
1. A manipulation of a dough until the correct consistency is achieved?
 
Answer: Kneading
2. A method in which the fat is incorporated during the dough mixing
process and is dispersed roughly through the dough?  
Answer: Chop-in method
3. A reaction in which sugars and other products, formed by breakdown
of some of the proteins present, blend to form the attractive color of the
 
crust?
Answer: Browning
Safety Questions
1. These are health practices and habits which enable one to stay  
physically healthy?
Answer: Personal Hygiene

2. How do you maintain cleanliness and orderliness in the  

working/laboratory area?
Answer: By following strict implementation of 5S.
Contingency Questions
1. Why do we need to practice the “Mise en Place”?  
Answer: It allows us to easily mix together all of ingredients for baking
in a seamless manner.
Job Role/Environment Questions
1. How can you prepare, present and store a good quality baked and  
pastry products?
Answer: First, allow to cool completely, then remove it from the
baking container and place directly on a piece of plastic wrap
2. What ingredients will ensure the preservation of the baked products?  
Answer: A tablespoon or two of powdered pectin can help improve the
consistency of baked products while also giving them a longer shelf
life
3. Why is safety important in baking?  
Answer: Safe steps in food handling, baking, and storage are
essential in preventing foodborne illnesses. You can’t see, smell, or
taste harmful bacteria that may cause illnesses.
Rules and Regulations
1. As a Food handler, why is it important to abide the rules and  
regulations of your work?
Answer: Having systems and methods that protect food is incredibly
important. Facilities that prepare and handle food can make
foodborne illnesses and allergen cross-contamination preventable by
following specific guidelines to their processes and by bringing the
third-party companies to assess their food safety procedures.
2. Is there a need to wear PPE based on the standards of the company every  
time you will do tasks?
Answer: yes, because it’s a company’s Rules and Regulations and for
the safety of each individual
 EVIDENCE PLAN
Competency standard: Bread and Pastry Production NC II
Unit of competency: Prepare and Produce pastry products
Ways in which evidence will be collected:

Questioning
Demonstration
Observation &

Written Test
[tick the column]

Questioning

Portfolio
The evidence must show that the candidate can…
1. Required ingredients are selected, measured and weighed according to
recipe or production requirements and established standard and
procedures
2. A variety of pastry products are prepared according to standard mixing
procedures/formulation/recipes and desired product characteristics
3. Appropriate equipment are used according to required pastry products
and standard operating procedures
4. Pastry products are baked according techniques and appropriate
conditions and enterprise requirement and standards
5. Required oven temperature are selected to bake goods in accordance
with the desired characteristics, standard recipe specifications and
enterprise practices
6. A variety of fillings and coating/icing, glazes and decorations for
pastry products are prepared according to standard recipes, enterprise
standards and/or customer preferences
7. Pastry products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or enterprise
standards and customer preferences

8. Pastry products are finished according to desired product characteristics

9. Baked pastry products are presented according to established standards
and procedures
10. Pastry products are stored according to established standards and

procedures
11. Packaging are selected appropriate for the preservation of product
freshness and eating characteristics
12. Demonstrated ability to produce a range of pastry products, both sweet
and savory according to establishment standards and procedures
13. Demonstrated ability to produce a quantity of pastry products according
to establishment standards and procedure
14. Demonstrated ability to store and package pastry products according to
 
establishment standards and procedures

The candidate’s demonstration was:

Satisfactory  Not Satisfactory 

* Critical Aspects of Competency

 QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge response
Extension/Reflection Questions Yes No
1. The simplest and most common pastry, it is made with flour, fat,
butter, salt and water to bind the dough and this is used mainly in
 
tarts?

2. Rolled out thinly and used as a base for baked products?

 
3. Is a dough of flour, water and shortening that may be savory or
 
sweetened?
Safety Questions
3. These are health practices and habits which enable one to stay  
physically healthy?

4. How do you maintain cleanliness and orderliness in the  

working/laboratory area?

Contingency Questions
2. Why do we need to practice the “Mise en Place”?  
Job Role/Environment Questions
4. How can you prepare, present and store a good quality baked and  
pastry products?

5. What ingredients will ensure the preservation of the baked  

products?

6. Why is safety important in baking?  

Rules and Regulations

1. As a Food handler, why is it important to abide the rules and  
regulations of your work?

2. Is there a need to wear PPE based on the standards of the company  

every time you will do tasks?

The candidate’s demonstration was  Satisfactory  Not Satisfactory

Candidate’s Signature _________________ Date_________________

Assessor’s Signature __________________ Date_________________

 MODEL ANSWERS FOR QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge response
Extension/Reflection Questions Yes No
1. The simplest and most common pastry, it is made with flour, fat,
butter, salt and water to bind the dough and this is used mainly in
 
tarts?
Answer: Short Crust Pastry
2. Rolled out thinly and used as a base for baked products?
 
Answer: Pastry dough
3. Is a dough of flour, water and shortening that may be savory or
sweetened?  
Answer: Pastry
Safety Questions
1. These are health practices and habits which enable one to stay  
physically healthy?
Answer: Personal Hygiene

2. How do you maintain cleanliness and orderliness in the  

working/laboratory area?
Answer: By following strict implementation of 5S.
Contingency Questions
1. Why do we need to practice the “Mise en Place”?  
Answer: It allows us to easily mix together all of ingredients for baking
in a seamless manner.
Job Role/Environment Questions
1. How can you prepare, present and store a good quality baked and  
pastry products?
Answer: First, allow to cool completely, then remove it from the
baking container and place directly on a piece of plastic wrap
2. What ingredients will ensure the preservation of the baked products?  
Answer: A tablespoon or two of powdered pectin can help improve the
consistency of baked products while also giving them a longer shelf
life
3. Why is safety important in baking?  
Answer: Safe steps in food handling, baking, and storage are
essential in preventing foodborne illnesses. You can’t see, smell, or
taste harmful bacteria that may cause illnesses.
Rules and Regulations
1. As a Food handler, why is it important to abide the rules and  
regulations of your work?
Answer: Having systems and methods that protect food is incredibly
important. Facilities that prepare and handle food can make
foodborne illnesses and allergen cross-contamination preventable by
following specific guidelines to their processes and by bringing the
third-party companies to assess their food safety procedures.
2. Is there a need to wear PPE based on the standards of the company every  
time you will do tasks?
Answer: yes, because it’s a company’s Rules and Regulations and for
the safety of each individual
 EVIDENCE PLAN
Competency standard: Bread and Pastry Production NC II
Unit of competency: Prepare and Present Gateaux, Tortes, and Cakes
Ways in which evidence will be collected:

Questioning
Demonstration
Observation &

Written Test
[tick the column]

Questioning

Portfolio
The evidence must show that the candidate can…
1.Ingredients are selected, measured and weighed according to recipe
requirements, enterprise practices and customer practices
2. Required oven temperature are selected to bake goods in accordance with
the desired characteristics, standard recipe specifications and enterprise
practices
3. Sponges and cakes are prepared according to recipe specifications,
techniques and conditions and desired product characteristics
4. Appropriate equipment are used according to required pastry products
and standard operating procedures
5. Sponges and cakes are cooled according to established standards and
procedures
6. Fillings are prepared and selected in accordance with required
consistency and appropriate flavors
7. Slice or layer sponges and cakes are filled and assembled according to
standard recipe specifications, enterprise practice and customer
preferences
8. Coatings and sidings are selected according to the product
characteristics and required recipe specifications
9. Sponges and cakes are decorated suited to the product and occasion
and in accordance with standards recipes and enterprise practices
10. Suitable icings and decorations are used according to standard recipes

and/or enterprise standards and customer preferences
11. Cakes are presented on accordance with customer’s expectations and
established standards and procedures
12. Equipment are selected and used in accordance with service
requirements
13. Product freshness, appearances and eating qualities are maintained in
accordance with the established standards and procedures
14. Cakes are marked or cut portion-controlled to minimize wastage and in
 
accordance with enterprise specifications and customer preferences
15. Cakes are stored in accordance with establishment’s standards and
 
procedures
16. Storage methods are identified in accordance with product
 
specifications and established standards and procedures
17. Demonstrated ability to produce a range of specialized cakes in
 
accordance with established standards and procedures
18. Demonstrated ability to produce specialized in accordance with
 
workplace conditions and establishment’s standards and procedures
19. Applied hygiene and safety principles in accordance with established
 
standards and procedures

The candidate’s demonstration was:

Satisfactory  Not Satisfactory 

* Critical Aspects of Competency

 QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge response
Extension/Reflection Questions Yes No
1. Layers of cake or sponge with layers of flavored cream between,
cakes or sponge layers infused with flavors that will enhance the final
 
product?

2. Originally pastry based with a filling inside and another mixture

might act as a topping over filling?  

3. A mixture of boiled cream and chocolate?  

Safety Questions
5. These are health practices and habits which enable one to stay  
physically healthy?

6. How do you maintain cleanliness and orderliness in the  

working/laboratory area?

Contingency Questions
20. Why do we need to practice the “Mise en Place”?  
Job Role/Environment Questions
7. How can you prepare, present and store a good quality baked and  
pastry products?

8. What ingredients will ensure the preservation of the baked  

products?

9. Why is safety important in baking?  

Rules and Regulations

1. As a Food handler, why is it important to abide the rules and  
regulations of your work?

2. Is there a need to wear PPE based on the standards of the company  

every time you will do tasks?

The candidate’s demonstration was  Satisfactory  Not Satisfactory

Candidate’s Signature _________________ Date_________________

Assessor’s Signature __________________ Date_________________

 MODEL ANSWERS FOR QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge response
Extension/Reflection Questions Yes No
1. Layers of cake or sponge with layers of flavored cream between,
cakes or sponge layers infused with flavors that will enhance the final
 
product?
Answer: Gateaux
2. Originally pastry based with a filling inside and another mixture
might act as a topping over filling?  
Answer: Tortes
3. A mixture of boiled cream and chocolate?
 
Answer: Ganache
Safety Questions
1. These are health practices and habits which enable one to stay  
physically healthy?
Answer: Personal Hygiene

2. How do you maintain cleanliness and orderliness in the  

working/laboratory area?
Answer: By following strict implementation of 5S.
Contingency Questions
1. Why do we need to practice the “Mise en Place”?  
Answer: It allows us to easily mix together all of ingredients for
baking in a seamless manner.
Job Role/Environment Questions
1. How can you prepare, present and store a good quality baked and  
pastry products?
Answer: First, allow to cool completely, then remove it from the
baking container and place directly on a piece of plastic wrap
2. What ingredients will ensure the preservation of the baked products?  
Answer: A tablespoon or two of powdered pectin can help improve
the consistency of baked products while also giving them a longer
shelf life
3. Why is safety important in baking?  
Answer: Safe steps in food handling, baking, and storage are
essential in preventing foodborne illnesses. You can’t see, smell, or
taste harmful bacteria that may cause illnesses.
Rules and Regulations
1. As a Food handler, why is it important to abide the rules and  
regulations of your work?
Answer: Having systems and methods that protect food is incredibly
important. Facilities that prepare and handle food can make
foodborne illnesses and allergen cross-contamination preventable by
following specific guidelines to their processes and by bringing the
third-party companies to assess their food safety procedures.
2. Is there a need to wear PPE based on the standards of the company every  
time you will do tasks?
Answer: yes, because it’s a company’s Rules and Regulations and for
the safety of each individual
 EVIDENCE PLAN
Competency standard: Bread and Pastry Production NC II
Unit of competency: Prepare and Display Petit Fours
Ways in which evidence will be collected:

Questioning
Demonstration
Observation &

Written Test
[tick the column]

Questioning

Portfolio
The evidence must show that the candidate can…
1. Sponges and bases are prepared, cut and assembled according to
standard recipes and enterprise requirements and practices

2. Fillings are prepared with the required flavors and consistency

3.Fondant icing are brought in accordance with the required temperature
and established standards and procedures
4.Decorations are designed and used in accordance with establishment
standards and procedures
5.A selection of small choux paste shapes are baked and decorated in
accordance with established standards and procedures
6.Baked sweet paste are prepared and blended in accordance with
establishment standards and procedures
7.Fillings are prepared and used the required flavors and correct
consistency
8.Garnishes , glazes and finished are used in accordance with established
standards and procedures
9.Quality marzipan is flavored and shaped to produce mini-sized fruits in
accordance with enterprise and client requirements
10.Marzipan fruits are coated to preserve desired eating characteristics and
softened with egg whites, piped into shapes and sealed/browned with 
applied heat, according to enterprise practice
11.Fresh fruits/fruit segments are selected and coated with pale amber-
colored caramel or glazed or any coating specified by the enterprise
12.Sandwich dried fruits or nuts are filled with flavored marzipan and
coated with pale amber-colored caramel according to specifications and
enterprise standards

13.Appropriate receptacles are selected and prepared for petits fours

14. Petits fours are displayed creatively to enhance customer appeal  

15. Petits fours are stored in proper temperatures and conditions to
 
maintain maximum eating qualities, appearance and freshness
16. Petits fours are packaged in accordance with established standards and
 
procedures
17. Demonstrated ability to prepare and present a diverse range of petits
 
fours in accordance with established standards and procedures
18. Demonstrated ability to package and store a range of petits fours in
 
accordance with established standards and procedures
19. Applied food hygiene and safety principles in accordance with the
 
preparation and presentation process
20. Demonstrated knowledge on characteristics of petits fours & suitable 
 
decorations/garnishes in accordance with standards and procedures

The candidate’s demonstration was:

Satisfactory  Not Satisfactory 

* Critical Aspects of Competency

 QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge response
Extension/Reflection Questions Yes No
1. A small cake cut from pound or sponge cake and frosted?
 
2. This is the substitute for 2 tablespoon of all-purpose flour?
 
3. Used for different baking procedure for beating, stirring and
 
blending?
Safety Questions
7. These are health practices and habits which enable one to stay  
physically healthy?

8. How do you maintain cleanliness and orderliness in the  

working/laboratory area?

Contingency Questions
21. Why do we need to practice the “Mise en Place”?  
Job Role/Environment Questions
10. How can you prepare, present and store a good quality baked and  
pastry products?

11. What ingredients will ensure the preservation of the baked  

products?

12. Why is safety important in baking?  

Rules and Regulations

1. As a Food handler, why is it important to abide the rules and  
regulations of your work?

2. Is there a need to wear PPE based on the standards of the company  

every time you will do tasks?

The candidate’s demonstration was  Satisfactory  Not Satisfactory

Candidate’s Signature _________________ Date_________________

Assessor’s Signature __________________ Date_________________

 MODEL ANSWERS FOR QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge response
Extension/Reflection Questions Yes No
1. A small cake cut from pound or sponge cake and frosted?
 
Answer: Petit four
2. This is the substitute for 2 tablespoon of all-purpose flour?
 
Answer: 1 tablespoon cornstarch
3. Used for different baking procedure for beating, stirring and blending?
 
Answer: Electric mixer
Safety Questions
1. These are health practices and habits which enable one to stay  
physically healthy?
Answer: Personal Hygiene

2. How do you maintain cleanliness and orderliness in the  

working/laboratory area?
Answer: By following strict implementation of 5S.
Contingency Questions
1. Why do we need to practice the “Mise en Place”?  
Answer: It allows us to easily mix together all of ingredients for baking
in a seamless manner.
Job Role/Environment Questions
1. How can you prepare, present and store a good quality baked and  
pastry products?
Answer: First, allow to cool completely, then remove it from the
baking container and place directly on a piece of plastic wrap
2. What ingredients will ensure the preservation of the baked products?  
Answer: A tablespoon or two of powdered pectin can help improve the
consistency of baked products while also giving them a longer shelf
life
3. Why is safety important in baking?  
Answer: Safe steps in food handling, baking, and storage are
essential in preventing foodborne illnesses. You can’t see, smell, or
taste harmful bacteria that may cause illnesses.
Rules and Regulations
1. As a Food handler, why is it important to abide the rules and  
regulations of your work?
Answer: Having systems and methods that protect food is incredibly
important. Facilities that prepare and handle food can make
foodborne illnesses and allergen cross-contamination preventable by
following specific guidelines to their processes and by bringing the
third-party companies to assess their food safety procedures.
2. Is there a need to wear PPE based on the standards of the company every  
time you will do tasks?
Answer: yes, because it’s a company’s Rules and Regulations and for
the safety of each individual
 EVIDENCE PLAN
Competency standard: Bread and Pastry Production NC II
Unit of competency: Present Desserts
Ways in which evidence will be collected:

Questioning
Demonstration
Observation &

Written Test
[tick the column]

Questioning

Portfolio
The evidence must show that the candidate can…
1. Desserts are portioned and presented according to product items,
occasions and enterprise standards and procedures
2. Desserts are plated and decorated in accordance with enterprise
standards and procedures
3. Dessert buffet services are planned and utilized according to available
facilities, equipment and customer/enterprise requirements
4.Variety of desserts are prepared and arranged in accordance with
enterprise standards and procedures
5.Desserts are stored in accordance with the required temperature and
customer’s specifications
6.Desserts are packaged in accordance with established standards and 
procedures
7. Demonstrated ability to prepare and present a variety of desserts in
accordance with established standards and procedures
8. Demonstrated ability to store and package a variety of desserts in
accordance with establishment standards and procedures
9. Applied food hygiene and safety principles in accordance with the
preparation/presentation process
10. Demonstration knowledge on the characteristics of desserts and 
decorations/garnishes and the conditions required for optimum quality and 
presentation

The candidate’s demonstration was:

Satisfactory  Not Satisfactory 

* Critical Aspects of Competency

 QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge response
Extension/Reflection Questions Yes No
1. A sugar-based paste usually used in icing and decorating a cake?  
2. Flavored fresh creams that can be stabilized when chilled with the
addition of setting agents like gelatin or agar-agar  

3. A filling, icing or coating which is used as ganache either with

 
butter or fresh cream, flavours and/or liqueur or baked?
Safety Questions
9. These are health practices and habits which enable one to stay  
physically healthy?

10. How do you maintain cleanliness and orderliness in the  

working/laboratory area?

Contingency Questions
22. Why do we need to practice the “Mise en Place”?  
Job Role/Environment Questions
13. How can you prepare, present and store a good quality baked and  
pastry products?

14. What ingredients will ensure the preservation of the baked  

products?

15. Why is safety important in baking?  

Rules and Regulations

1. As a Food handler, why is it important to abide the rules and  
regulations of your work?

2. Is there a need to wear PPE based on the standards of the company  

every time you will do tasks?

The candidate’s demonstration was  Satisfactory  Not Satisfactory

Candidate’s Signature _________________ Date_________________

Assessor’s Signature __________________ Date_________________

 MODEL ANSWERS FOR QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. A sugar-based paste usually used in icing and decorating a cake?
 
Answer: Fondant
2. Flavored fresh creams that can be stabilized when chilled with the
addition of setting agents like gelatin or agar-agar  
Answer: Mousses
3. A filling, icing or coating which is used as ganache either with butter
or fresh cream, flavours and/or liqueur or baked?  
Answer: Chocolate
Safety Questions
1. These are health practices and habits which enable one to stay  
physically healthy?
Answer: Personal Hygiene

2. How do you maintain cleanliness and orderliness in the  

working/laboratory area?
Answer: By following strict implementation of 5S.
Contingency Questions
1. Why do we need to practice the “Mise en Place”?  
Answer: It allows us to easily mix together all of ingredients for
baking in a seamless manner.
Job Role/Environment Questions
1. How can you prepare, present and store a good quality baked and  
pastry products?
Answer: First, allow to cool completely, then remove it from the
baking container and place directly on a piece of plastic wrap
2. What ingredients will ensure the preservation of the baked products?  
Answer: A tablespoon or two of powdered pectin can help improve
the consistency of baked products while also giving them a longer
shelf life
3. Why is safety important in baking?  
Answer: Safe steps in food handling, baking, and storage are
essential in preventing foodborne illnesses. You can’t see, smell, or
taste harmful bacteria that may cause illnesses.
Rules and Regulations
1. As a Food handler, why is it important to abide the rules and  
regulations of your work?
Answer: Having systems and methods that protect food is incredibly
important. Facilities that prepare and handle food can make
foodborne illnesses and allergen cross-contamination preventable by
following specific guidelines to their processes and by bringing the
third-party companies to assess their food safety procedures.
2. Is there a need to wear PPE based on the standards of the company every  
time you will do tasks?
Answer: yes, because it’s a company’s Rules and Regulations and for
the safety of each individual