food hygiene and safety practices Flashcards
to avoid contamination in the kitchen, using the correct chopping board is essential. state which colour is for what:
red, yellow, blue, green, brown, white
red - raw meat
yellow - cooked meat
blue - fish
green - fruit
brown - veg
white - bread and dairy
what does HACCP stand for and what is it?
HACCP stands for (hazard, analysis, critical, control point) an assessment document which all food businesses must have to ensure the food products and customers are safe.
what happens during the assessment of a haccp?
during the manufacturing process of the food products each stage is monitored and recorded to prove all safety regulations have been followed.
what is the main aim of a HACCP
save food from biological, chemical and physical contamination which could harm consumers.
what are the 4 C’s when it comes to good food hygiene?
cleaning, cooking, chilling, cross contamination
what is cleaning as you go and why is it a good strategy to have when working in the kitchen?
clean as you go means you clean the area and utensils you have been working with meaning it avoids build-up of mess and leads to better hygienic conditions
state the areas in the kitchen which need particular attention when cleaning
- surfaces that come into contact with food e.g. chopping boards, utensils
- surfaces that com not contact with hands e.g. cupboard and fridge doors
how can you look after your personal hygiene to avoid contamination? think about hands, clothing, jewellery, skin, face
hands: thoroughly wash wash and dry hands before and after touching food and regularly throughout cooking
clothing: clean clothing and clean apron should be worn
jewellery: all jewellery should be removed including watches
skin: cuts and wounds should be covered with a blue waterproof dressing
face: do not cough or spit near or over food or touch face
what is minimum core temperature and why is cooking food thoroughly to the core important?
minimum core temperature is 75 degrees celsius and making sure you are cooking it to this temperature makes sure most bacteria is destroyed
when cooking burgers, sausages, portions of pork and chicken what should happen?
there should be no pink meat, should be steaming hot inside and the juices should run clear when cooked
what does sealing meat do?
kill any bacteria on the outside
what should you do about leftovers?
leftovers should be cooled as quickly as possible within two hours and then stored in the fridge below 5 degrees celsius. Leftovers should not be re-heated more than once and should be used within 48 hours from when it was made (24 hours for rice dishes)
what temperature is the ‘danger zone’ and what happens here.
temperatures between 5-63 degrees celsius are known as the danger zone and this is where bacteria multiply most rapidly
how should high risk foods such as meat, fish and dairy be stored?
stored below 5 degrees celsius
how should eggs be stored?
in a cool, dry place ideally in the fridge
