Participate in Safe Food Handling Processes Flashcards
Knives
a large knife, typically having a sharp blade with one partially serrated edge, used to skin and cut up animals killed for food.
Equipment for food preparation and cookery
Cooking – act of preparing food for eating. It encompasses a vast range of methods, tools and combinations of ingredients to improve the flavour or digestibility of food.
Food
any nutritious substance that people or animals eat or drink or that plants absorb in order to maintain life and growth.
Preparation
the action or process of preparing or being prepared for use or consideration.
Menu
1a : a list of the dishes that may be ordered (as in a restaurant) or that are to be served (as at a banquet) b(1) : a comparable list or assortment of offerings a menu of television programs.
Cookery methods
The three types of cooking methods are dry heat cooking, moist heat cooking, and combination cooking. Each of these methods uses heat to affect foods in a different way. All cooking techniques, from grilling to steaming, can be grouped under one of these three methods.
Cooking process
The three types of cooking methods are dry heat cooking, moist heat cooking, and combination cooking. Each of these methods uses heat to affect foods in a different way. All cooking techniques, from grilling to steaming, can be grouped under one of these three methods
Presentation of food
Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal
Commercial kitchen environment
Commercial kitchens—also known as shared-use, commissary, or incubator kitchens—are commercially-licensed spaces where chefs, bakers, caterers, and other culinary professionals can prepare their goods legally while providing the scheduling and budgetary flexibility that many small businesses need.
Cleaning regimes
As a food business, cleaning and sanitising are important ways to prevent harmful microorganisms or other things contaminating food and making it unsafe to eat.
Kitchen premises and equipment
3 sets out requirements for the design and construction of food premises, fixtures, fittings, equipment and food transport vehicles. … The objective of this standard is to ensure that, where possible, the layout of the premises minimises opportunities for food contamination.
Clean and sanitise
Clean, sanitize, and disinfect are often used in overlapping contexts but the general distinction is that “to clean” refers to scrubbing with soap and water, whereas “sanitizing” and “disinfecting” kill germs and bacteria via chemical means. Typically, disinfectants kill more germs than sanitisers.
Environmentally sustainable work practices when cleaning
Environmentally sustainable work practices. Environmentally sustainable work practices are those which reduce harm to the environment and reduce wastage of resources.
Safe food handling work practices
Food Safety refers to handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses. … The principles of food safety aim to prevent food from becoming contaminated and causing food poisoning.19 Aug 2019
Compliance for food businesses and food handlers
What Does Food Safety Compliance Mean? … It is an internationally recognized management system addressing food safety using analysis and control of hazards such as biological, physical, and chemical.
Food safety program
A food safety program is a written document indicating how a food business will control the food safety hazards associated with the food handling activities of the business. … It will also normally apply to delivered meal organisations, that is, organisations that prepare food for delivery to vulnerable people.
HACCP
Hazard Analysis Critical Control Point
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product
Preparation, storage and service
Food Preparation. As well as being stored correctly, food must be prepared in such as way as to prevent the risk of contamination or the cross-contamination of food or ingredients. … all deep-frozen food should be thawed before cooking (especially important when using a microwave oven)
Workplace policy and procedures for food safety support programs
hazard analysis. identifying critical control points. establishing critical limits. monitoring. taking corrective action. keeping records. verifying results.
