Risk assessment Flashcards
What is HSE?
An organisation called Health and Safety Executive they give advise to employers how to do risk assessments.
What is risk assessment?
Thinking about possible hazards and how to reduce or remove hazards.
What is a hazard ?
Anything that can cause harm or danger
What can the risk assessments be use for?
Food hygiene and safety of workers
What is the 5 point plan for risk assessments?
1) . work out the hazards
2) . who might be harmed (staff/customers) and how
3) .how to remove or reduce the risks
4) . make a record of hazards and plans to reduce /remove then carry the plans out
5) . review regularly and change when needed
What is HACCP?
Hazard Analysis Critical Control Points
Many catering businesses use HACCP for food hygiene risk assessment what does this do?
to stop food being contaminated before reaching the customer.
What is the critical control point?
its the step in the making of the dish where you put the step of reducing/removing the hazard
What can bacteria in food cause?
food poisoning
How could you reduce risk of bacteria contamination?
buy from suppliers with good reputation
good quality food, correct temperature and in date
How do you stop bacteria growing or contaminating other foods?
high risk foods in fridge or freezer
use a 1st in 1st out system
store raw meat away from cooked meat and raw foods like salad or fruit
How do stop food contamination from staff and equipment?
Good personal hygiene, clean equipment.
food cooked to over 75 degrees C to stop bacteria surviving being cooked.
How do you stop bacteria multiply after cooking?
cool food within 90mins of cooking so spends little time in the temperature danger zone.
Can food be contaminated by air dust or hair?
yes food should be covered,
kitchen kept clean
staff wear hats or hairnets
Bacteria can survive cooking by multiplying in hot holding food how can you stop this?
keep hot held food over 63 degrees C for a max of 2 hours
