Tétel 5 Flashcards
HAACP
Hazard Analysis and Critical Control Points
HACCP is a way of managing food safety. It is based on putting in place procedures to control hazards. It involves:
- Looking closely at what you do in your business and what could go wrong
- Identifying the ‘critical control points’ – these are the places you need to focus on to prevent hazards or reduce them to an acceptable level
- Putting in place procedures to make sure hazards are controlled at your critical control points
- Deciding what action, you need to take if something goes wrong
- Making sure that your procedures are working.
- Keeping appropriate records to show your procedures are working
Hazards
the definition
A hazard is something that could be dangerous. And there are lots of different hazards. When we are talking about hazards in relation to food, a hazard is something that could mean that food will not be safe to eat.
Hazards can happen at any stage in your business –from taking deliveries to serving customers.
Hazards
types
- microbiological – involving harmful bacteria, e.g., when certain food is kept out of the fridge for too long and bacteria grow in it
- chemical – involving chemicals getting into food, e.g., cleaning products or pest control chemicals
- physical – involving objects getting into food, e.g., broken glass or pieces of packaging
Legal requirements
- Hand washing facilities – hot, cold-water soap, separate to food washing
- Ventilation- either natural (e.g., opening windows or vents) or mechanical
- Floor surfaces must be maintained in a sound condition and be easy to clean and, where necessary, to disinfect. Drainage
- Ceilings (or, where there are no ceilings, the interior surface of the roof) and overhead fixtures must be constructed and finished in a way that prevents dirt from building up and reduces condensation
- Surfaces (including surfaces of equipment) in areas where food is handled, particularly those that are touched by food, must be maintained in a sound condition and be easy to clean and, where necessary, to disinfect.
- Transport Vehicles and/or containers used to transport food must be kept clean and maintained in good repair and condition, to protect food from contamination.
- Food waste: You must remove food waste and other rubbish from rooms where food is present as quickly as possible, to avoid them building up.
Hygiene
food hygiene is controlling harmful bacteria, can cause illness. (4C)
- Cross-contamination: when bacteria are spread between food, surfaces, or equipment. It is most likely to happen when raw food touches (or drips onto) ready-to-eat food, equipment, or surfaces
- Cleaning: Effective cleaning gets rid of bacteria on hands, equipment, and surfaces. So, it helps to stop harmful bacteria from spreading onto food.
- Chilling: Chilling food properly helps to stop harmful bacteria from growing. It is very important not to leave these types of food standing around at room temperature.
- Cooking: Cooking food kills harmful bacteria that’s in it. So, it is extremely important to make sure that food is cooked properly. When cooking or reheating food, always check that it is steaming hot all the way through.
Cross-contamination, Cleaning, Chilling, Cooking
E.H.O.
The Environmental Health Officer’s (EHO) from your local authority will then come to inspect your premises. Their purpose is to ensure the food your business produces is safe to eat.
Wine
taste methods
- Proper glass
- Decanter
- Take a small sip, not a big gulp, and hold it in your mouth, swirl it around and breath in a little.
Wine
Serving
- Bottle is brought to the table in a wine bucket and then presented to the host
- After approval, it is taken at the sideboard far from where the host is sitting
- Foil to be removed completely from the neck. Bottom edge to be sliced off by turning hand around the neck. Open the bottle using the corkscrew.
- Neck to be wiped with clean cloth to remove residue
Wine
Temperature
- Sparkling: 6 - 8
- White: 8 - 12
- Rose: 9 - 12
- Red: 16 - 18
Food cost
What a menu item costs to prepare. The cost of a chicken entrée with meat, sauce, vegetables, and starch is your food cost. Most restaurants run between a 30-40% food cost; this does not include the cost of overhead that needs to get added in before you start making a profit.
Shelf life
The amount of time in storage that a product can maintain quality, freshness, and edibility.
Service charges
An extra charge made for serving customers in a restaurant.
