Food, Hygiene and Allergens Flashcards
Name 4 of the food hygiene rules you should follow when in the kitchen
Wear clothing and the correct uniform
Never smoke, eat or drink in the kitchen
Never cough or sneeze over food or drink
Thoroughly wash and dry hands frequently using bacterial soap, hot water and disposable towels/hot air dryer
When should you wash your hands (after)
handling raw food/waste
Taking a break
Blowing your nose
Using toilet
Touching surfaces that might have come into contact with a person who has handled raw foods
When should you wash your hands (before)
starting work/handling food or drink
What temperature should ensure cold food and frozen food is stored between
cold food 0-4
Frozen below 18
What temperature should you ensure hot food is cooked to minimum core of/stored
75 - core
Stored above 65 - if not served immediately
What should you wear if you have cuts/sores
waterproof blue plasters
How should you treat raw and cooked food
Kept separate at all times
What should be worn when preparing raw food
plastic disposable aprons/gloves
What should you avoid in the kitchen
Unnecessary handling of food
Use tongs when possible
How should you handle glasses and ice
Glasses by the base
Ice with the utensil
Name the 14 main allergens
Celery
Cereals containing gluten
Crustaceans
Eggs
Fish
Lupin
Milk
Molluscs
Mustard
Nuts
Peanuts
Sesame Seeds
Soybeans
Sulphur Dioxide
What should you do if a guest asks for information
provide them with allergen chart
What should you do if you’re unable to find any information
Confront your Duty Manager
Other than touching food with your hands what else should you avoid
cross-contamination between colour coded equipment
What are the blue, red and green mats used for
Blue - raw seafood
Red - raw meat
Green - fruits and salad
