167- Task 3
Personal Hygiene
Clothing- By wearing clean clothing and aprons stops our clothes getting dirty and also to stop dirt and bacteria from getting into the food preparation area´s.
Footwear- By having correct footwear keeps feet safe from any hot liquid spillages or equipment that may fall onto your feet.
Footwear- By having correct footwear keeps feet safe from any hot liquid spillages or equipment that may fall onto your feet.
Nail polish and Jewellery- Remove jewellery like rings, bracelets and hair ties, as these are where bacteria hide and you wont want these bacteria's to get into the food. And removing nail polish to stop it from chipping and falling into the foods.
Hands and nails- Having clean hands and nails stops the bacteria from getting into the foods you´re handling. After handling raw foods, scratching face or going to the toilet wash hands by using the 20:20 rule ( sing happy birthday).
Hair- Having hair tied back stops little strands from falling into the food,
Cuts and open wounds- Covering cuts and open wounds with a plaster and wearing gloves stops the cuts/wounds from getting infected and stops the bacteria from the cuts getting into the food. By wearing gloves you avoid the plaster from falling into the foods.
Cuts and open wounds- Covering cuts and open wounds with a plaster and wearing gloves stops the cuts/wounds from getting infected and stops the bacteria from the cuts getting into the food. By wearing gloves you avoid the plaster from falling into the foods.
Personal Habits- When working in food areas you have to try avoid personal habits such as touching hair, mouth and nose. But if you do, wash hands using the 20:20 rule.
Work habits- When dealing with food, make sure you use separate knives and boards. Eg. One board and knife for raw food and another board and knife for vegetables/fruit. This is to prevent contamination and getting people sick.
Task 5
Work habits- When dealing with food, make sure you use separate knives and boards. Eg. One board and knife for raw food and another board and knife for vegetables/fruit. This is to prevent contamination and getting people sick.
Task 5
Dispose rubbish in a closed bin, to prevent any infections of pests
Before and after we have cooked we need to clean the work areas with a antibacterial spray to stop bacteria spreading. And follow the instructions on the bottle. Having set boards and knives for different foods.
When transferring food into a holding cabinet, the temperature must be set to 70C.
When storing raw meat, should be kept in a freezer at a temperature of -18C. But if being stored in fridge, at a temperature between 2-4C.
When receiving foods, we have to make sure the packages aren't damaged
Foods can lose their quality, so its best to check their expiry date even though some foods may still be goof to consume.
Before and after we have cooked we need to clean the work areas with a antibacterial spray to stop bacteria spreading. And follow the instructions on the bottle. Having set boards and knives for different foods.
When transferring food into a holding cabinet, the temperature must be set to 70C.
When storing raw meat, should be kept in a freezer at a temperature of -18C. But if being stored in fridge, at a temperature between 2-4C.
When receiving foods, we have to make sure the packages aren't damaged
Foods can lose their quality, so its best to check their expiry date even though some foods may still be goof to consume.
Task 7
when uncooked food is taking out of the fridge, the temperature should between 2-4C. Once cooked the temperature should be 75C, And to be re-heated the temperature should be between 70-80C. If the temperatures were in the danger zone you should report it to your boss.
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