Food Hygiene mindmap
- Created by: lucyjnkins
- Created on: 03-02-22 20:47
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- Food hygiene
- food poisoning
- storing food in unsuitable conditions
- undercooking food
- not reheating food properly
- infected food handlers
- cross contamnation
- out of date food
- storage of food
- store in clean conditions + appropriate temp
- freezer - -18c
- fridge - 5c or below
- if food is stored at ambient temp, ensure it's covered and well ventilated
- check fridge temp regularly
- no hot food in fridge
- raw + cooked food separate
- cooking food
- cook food until 70c especially the centre
- reheat food until piping hot
- cooling food
- bacteria can grow fast during the cooling period so cool food as quickly as possible
- cool food within a maximum of one hour then cover and put in fridge
- cross-contamination
- keep raw and cooked food separate and clean equipment properly after use
- keep food covered
- avoid touching hair or face
- food poisoning
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