Food may be contaminated with harmful microbes that can cause disease. The high temperatures involved in cooking kill these microbes. Cooking also makes food easier to digest. It can also improve the food’s appearance, texture and flavour.
1 of 6
Personal Hygiene Points
Wash hands before handling food. Cover cuts in a blue plaster. Keep nails clean and short. Tie long hair back. Do not cough or sneeze near food. Wear clean clothes/ an apron. Do not wear jewellery.
2 of 6
Use of Equipment
Use colour coded knives and chopping boards. Equipment used on raw meat MUST be cleaned thoroughly before used on other foods. Clean and sanitise surfaces between uses. Wash all equipment thoroughly. Cupboards and fridges etc. should be cleaned often
3 of 6
Food Safety and Storage
Foods should be kept in the fridge until they are needed. Fridges should be at or below 5*C to prevent bacterial growth. Keep raw meat and cooked food separate. Store food in clingfilm. Freezer should be at -18*C or below to prevent bacterial growth.
4 of 6
Macro Nutrients
Macro nutrients refer to the nutrients that the body needs in large amounts they are measured in grams (g). Some examples are: Carbohydrates, Fats, Protein
5 of 6
Micro Nutrients
Micro nutrients refer to the nutrients that the body needs in small amounts they are measured in milligram (mg) or microgram (μg). Some examples are: Vitamins and Minerals
6 of 6
Other cards in this set
Card 2
Front
Personal Hygiene Points
Back
Wash hands before handling food. Cover cuts in a blue plaster. Keep nails clean and short. Tie long hair back. Do not cough or sneeze near food. Wear clean clothes/ an apron. Do not wear jewellery.
Comments
No comments have yet been made