Hospo 2018

167 - 05/04/18  

Task 3 - Before/During/After Food Handling

1. Here you can see that these hands have been washed using the 20:20 rule and are nice and clean and is also clear of jewellery. Jewellery is to be removed because this is where bacteria can grow from all the moisture in you hands and no nail polish is to be worn. This is to avoid your foods from being contaminated with germs to keep your customer from being sick. If there are any cuts or open wounds you are advised to cover them to avoid bacteria getting in your foods.

2.  As you can see in this photo hair is to be tidy and tided back or put up in a bun. This is to keep unwanted hairs from falling into  the food. Avoid any scratching or touching your hair, mouth and nose as this can cause any contamination.

3. In this photo you can see that the shoes are all tied up. This is to avoid tripping up when handling anything dangerous like knives or dropping food.

4. Wearing an apron while working in the kitchen is important. This is to prevent hairs, fibres and other things that carry bacteria get into food. 

5. You can see that in this photo we are using the appropriate chopping board for the right set of meat and using the same coloured knife for white meat. This is because this stops us from contaminating our foods with other foods. After handling raw food it's            important to rewash your hands to avoid                                                    contamination.

6. Food preparation is key; as you can see we put our foods into different bowls. This is to keep foods from mixing with each other. Use clean utensils when preparing your food is important as well.

7. Food preparation should allow your creativity to flow through and amaze your customers. Because the way it looks on the plate would tempt people to want to taste your creation.

Task 5 - Health and Safety

When working in the kitchen it's important to keep the kitchen nice and clean. So it's ideal to empty all rubbish bins after everyday; this is to prevent pests and unwanted animals being attracted to the kitchen. It's also important to wipe down all benches after use to avoid any bacteria from transferring onto something and creating an endless chain of bacteria. 
When storing food in the kitchen it's important to not store meat in the fridge and in a place where meat juice wouldn't drip onto your other foods and contaminate it. Foods should be stored in the right places at the right temperature. When storing leftover you should let it cool down before storing it in the fridge and shouldn't be left out on the bench for more than 2 hrs. After a couple days throw away any leftovers as they may be bacteria growing on them that can cause you to become ill.

Task 7 - Temperatures of Food

When cooking food (especially chicken) it's important to cook it to the right temperature. This is to prevent any food poisoning. To check the temperatures of our meat use a thermometer; for ground meat and meat mixtures it should be cooked to about 75 degrees celsius and for red meat it should be 70 degress celsius. When reheating your food you should reheat it to 60 degrees celsius and this to prevent food poisoning bacteria from spreading.