FOOD HANDLING Flashcards
How should you PREPARE for food prep?
- Fully thaw meat
- sterilise equipment & surfaces
- wash hands
- remove jewellery
- remove nail polish
- hair back
- hair net
What is the CRITICAL TEMP for HOT HOLDING?
63c
What is the CRITICAL TEMP 4 COOLING?
Food must cool down to 5c in 2 hours
What is the CRITICAL TEMP for REHEATING?
70c for 2 mins
What is the CRITICAL TEMP for COOKING?!
70c for 2 mins
Correct storage of food in a FRIDGE?
0-4c
Clean
Correct storage of food in a FREEZER?
0- -18c
How to store DRY GOODS?
- Not on floor (raised level)
- Cool
- Well ventilated
What is BEST BEFORE?
Date indicating period of time when food is in its optimum condition
What is USE BY?
Date required for perishable food with a short shelf life. Can’t sell food past this date
What is the FOOD SAFETY ACT 1990?
- all aspects of food prep & sale
- affects everyone involved
- those involved must prove that all precautions were taken
What is the GENERAL FOOD LAW REGULATION 178/2002?
Covers the
• import & export of food in EU
• food safety
• presentation ( labelling / advertising / display ) MUST NOT BE MISSLEADING
What is REGULATION EU 2073/2005?
Sets out acceptable microbiological content of food
- all businesses must take measures to ensure they meet the criteria
What is FOOD HYGIENE (ENGLAND) REGULATIONS 2006?
Regulations covering from FOOD-FORK -requires HACC = • cleaning Rita's • training records • staff illness reports • pest control • waste disposal contract • list of suppliers
What is a FOOD SAFETY PLAN?
Provides practical steps to identify & control hazards to establish & maintain food safety
