Catering

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Five First Aid legislation
1.There must be at least one first aid box for every 150 people, 2. at least one named qualified first aider for every 150 people,3. a responsible person in charge 4. first aid boxes regularly checked, 5. first aid boxes must be easily aviable
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Fridges
1 to 5
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Freezers
-18
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Cooked core temperature
75
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Hot holding point
63
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Danger zone
4 to 63
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Boiling water
100
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Environmental health officer (EHO)
EHOs are employed to look after the safety and hygiene of food through all the stages of manufacture or production from distribution to storage and service
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Listeria
Found in raw meat, poultry, egg, milk
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Salmonella
found in meat, gravy
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Staphylococcus
Found in meat, poultry, salad
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E-coli
Found in soft cheese, minced beef, chicken
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HACCP
Hazard Analysis and Critical Control Points
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EHOs' points
food quality, food safety, food composition, food labeling
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To avoid food poisoning
Wash your hands, Clean the cooking area, use the right chopeing board, storage of food, food labeling, right place in the fridge
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Food Poisoning
It's an illness you get by eating contaminated food. Food is contaminated if there is something in it which should not be there.
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Food poisoning causes
Stomach ache, fever, symptoms, vomiting, sickness
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High risks foods
moist and high in protein: meat, egg, fish, cooked rice, diary, gravies
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Card 2

Front

Fridges

Back

1 to 5

Card 3

Front

Freezers

Back

Preview of the front of card 3

Card 4

Front

Cooked core temperature

Back

Preview of the front of card 4

Card 5

Front

Hot holding point

Back

Preview of the front of card 5
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