food safety Flashcards
how 2 watch out 4 personal hygiene
- wear clean apron
- wash hands WITH SOAP N WATER b4 n after preparing fd
- tie hair up
- cut nails short n clean
how 2 watch out 4 kitchen safety
-clean work station b4 AND after fd preparation
-wear oven gloves when taking fd out of oven
-push stools under table
-no running arnd
gow does fd contamination occur
when microorganisms or unwanted substance is transferred from item or surface to fd
types of contamination
physical, chemical and microbial
examples of physical contamination
- clothing touching fd
- hair fallin into fd
- unclean work surfaces
examples of chemical contamination
- crockery not washed thoroughly, leavung cleanly fluids/soap
- veges not washed b4 cooking, leaving insecticides
examples of microbial contamination
microorganisms (yeasts, mouls, bacteria)
how 2 watch out 4 kitchen hygiene
- wash all equipments thoroughly
- wash all fd ingredients thoroughly b4 use
-keep fd cold(below 5 degree celsius) or warm(above 60 degree celsius)
temp. danger zone
5 to 60 degree celsius
y do we need 2 thoroughly wash our hands with soap b4 preparing fd
remove bacteria from hands n prevent them from contaminating fd
y do we need 2 wear a clean apron
prevent clothing from comin into contact with fd
y do we need 2 avoid preparing fd if were unwell
prevent bacteria from spreading n makeing others ill
y do we need 2 tie out hair up
prevent hair fron falling into fd
y do we need 2 keep our fingernails short n clean
prevent bacteria from getting under our nails
y do we need 2 clean work surfaces b4 n after fd preparation
keep kitchen free from bacteria
wat r the 4 compartments in a refrigerator
freezer, chiller, crisper
wat do we put in a freezer
meat, ice cream and frozen fd
wat do we put in a chiller
cake, juice, milk, cheese, leftover fd n yoghurt
wat do we put in a crisper
veges n fruits
