Catering Revision

Highest fridge temperature
8'c
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Symptons of food poisoning
Nausea, vomiting, fever, abdominal pain and diarrhoea
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HACCP
Hazard analysis and critical control point
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Pathogens
Bacteria which cause food poisoning
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Binary fission
One bacteria spilts into 2 every 10-20mins
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High risk foods
Foods bacteria multiply on easily (moist and rich in protein
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Colour coded chopping boards
Red- raw meat Blue- raw fish Yellow- cooked meat Green- salad & fruit Brown- vegetables White- bread
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High risk groups
Most likely to suffer from food poisoning e.g. young, old, pregnant, already sick
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Length of time food can be left to cool down before placing in the fridge
1.5 hours
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HASAWA
Health and safety at work act
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Pest
Rats, mice, ants, flies, cockroaches, birds
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Minimun temp for hot holding
63'c or above
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Physical contamination
Nail, hair, screw & fly
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Trading standards officer
Check weights, Check menus are accurate (e.g. frozen food can not ba called fresh), Check customers are aware of cost
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Operating temp of a freezer
-18'c
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Risk assessment
Identifies all accidents that could occur, who could be harmed and how the accident could be prevented
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Operating temp of a fridge
0-5'c
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Hazard
Anything which can harm e.g. glass, bleach salmonella
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Spoilage baccteria
Make food go off, spoil apperarance, taste and smell e.g. sour milk
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Dnger zone- temp at which bacteria can multiply
5-63'c
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Disinfectant
A chemical used to reduce bacteria to a safe level
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Cross contamination
Bacteria is crossed from one source to another e.g. chopping raw meat and then cooked meat with same knife
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Chemical contamination
Bleach, antibacterial, spray, pesticide
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Virus
Smaller than bacteria, can be spread in water or air, only a small number needed to make someone ill
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Purpose of HASAWA
To ensure employees are provided with appropriate safety equipment, clothing, training and a safe workplace
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6 cleaning procedures
Preclan to remove food, Main clean wwith detergent, Rinse, Disinfection, Rinse of disinfectant & Drying
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Common accidents
Slips, trips and falls, back problems from lifting, cuts, burns or scalds
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Bacteria contamination
Salmonella, E coil
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Core temp for cooking food
75'c
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Points to include on an accident repot form
Date and time, name of injured person, where, witnesses, cause of accident, part of body injured & first aid carried out
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Detergent
A chemical used for cleaning; to remove food, dirt or grease
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Environmental health officer
Check any food premises, check hygine of staff, check cleanliness of premises, check safe storage7temp, issue improvement notices, can close a premises down
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Other cards in this set

Card 2

Front

Symptons of food poisoning

Back

Nausea, vomiting, fever, abdominal pain and diarrhoea

Card 3

Front

HACCP

Back

Preview of the front of card 3

Card 4

Front

Pathogens

Back

Preview of the front of card 4

Card 5

Front

Binary fission

Back

Preview of the front of card 5
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