• Miss
    when handling food and drink 1.4 Explain why surfaces, utensils and equipment must be clean before beginning a new task 1.5 Explain the importance of clearing and disposing of food waste promptly and safely 1.6 Explain the importance of storing different types of food and drink safely...
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  • Miss
    ' foods should not travel to and from work in their protective clothing. They should also remove protective clothing if they leave the premises for other reasons, for example to smoke. 2.4. Explain why surfaces, utensils and equipment must be clean before beginning a new task A clean...
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  • safety and sanitation in the kitchen
    and comments pertaining to the wash cycle of food contact surfaces will help supervisors and managers appreciate why there is a particular order in the process. 1. Equipment and Utensils Clean Prior to Use. Properly cleaned and sanitized equipment and utensils should be bacteriologically...
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  • Cu1513 Child Care
    suitable for children’s use and in good repair. All baby utensils are sterilised after use. All kitchen equipment is checked and maintained regularly and kept clean. There is clean and appropriate storage and refrigeration facilities for food. Refuse is disposed of regularly and sealed in plastic...
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  • Commercial Cookiing
    1.1 1. Proper Storage and Handling. Proper storage and handling of cleaned and sanitized equipment and utensils is very important to prevent recontamination prior to use. Cleaned and sanitized equipment and utensils must be: • stored on clean surfaces; and • handled to minimize contamination of...
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  • Sushi
    are healthy, you must use safe food-handling procedures to prevent the spread of harmful bacteria and food-borne illness. 4. Viruses Most food-borne illness caused by a virus is spread by an infected person who touches food, surfaces, or equipment. Since symptoms may not appear for several...
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  • Unit 4222-264 the Principles of Infection Prevention and Control (Ic 01)
    jewellery and wearing PPE. All kitchen utensils need to be kept clean as do work surfaces. Food needs to be stored correctly, on different shelves in the fridge and different utensils used for different food types and cooked and raw foods. All guidelines must also be followed when cooking food...
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  • meet food and safety requirements when providing food and drink for individuals
    surfaces, utensils and equipment must be clean before beginning a new task because bacteria from the left over pieces of food will contaminate the freshly cut/handled food, also chopping boards used for chopping vegetables must be washed before chopping meat if separate boards are not available in a...
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  • My Life
    should not be worn by food workers when preparing or serving food (a wedding band is an exception to this rule.) Importance of Clean Hands Wet hands and apply soap, lather generously up to the elbow Employees who prepare or serve food products, or wash and sanitize equipment and utensils must...
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  • In-House Training Manual
    utensil is dropped, it must be replace with a clean one, never re use it back into the food container. 8.11. Label fridge doors to indicate the contents, this avoids opening fridge doors unnecessarily. 8.12. The personal hygiene must be observed. 8.13. Keep clean cutlery...
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  • Ways to Reduce Internet Addiction
    . Therefore, we have to keep all food-contact surfaces clean and sanitary. We should wash the equipment and utensils before using it for a new work thoroughly and use separate things for raw and cooked/ready-to-eat foods. PREPARATION For preparation, the owner and his wife will wash their hands...
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  • Sanitation Training Manual
    .   Handling Food Employees must wash hands before and after all tasks. Clean and sanitize all surfaces, utensils, tools and equipment after use. All Employees must be able to identify all minimal internal cooking temperatures. Identify all food allergens. These common food allergies...
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  • Thesis
    disposables which are more appropriate), storage, and service. Cleaning is concerned with the removal of visible soil from the surfaces of equipment and utensils. Sanitary means healthful or hygienic. It involves reducing the number of disease causing microorganisms on the surface of equipment and...
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  • asian cuisine
    and smelling good. Rinsing with water to remove residual from the surface and mopping the floors to ensure safety of any person entering to it. Cleaning Management in the Kitchen The kitchen staff sees to it all of the equipments down to utensils where cleaned and sanitized. Twice a week of...
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  • Food Safety Management
    cleaning and disinfecting for all food contact & hand contact surfaces, utensils, equipment, and use of Microbial surface swabbing * Revise on cleaning schedule and search for more effective disinfectants and bactericide to imply Clean as You Go policy * Effective measures for time and...
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  • Food Safety
    • face wipes and serviettes. [pic] Clean and sanitise equipment, surfaces and utensils used during food handling process. Cleaning and sanitising of specific equipment 1. A food business must ensure the following equipment is in a clean and sanitary condition in the circumstances set...
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  • Unit 69 meet food safety requirments
    : 1. Explain why surfaces, utensils and other equipment should be clean before beginning a new food preparation task. surfaces and utensils should be cleaned before beginning a new food preparation task so that there is no risk of cross-contamination which could cause food...
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  • unit 266
    the task. On a clean surface alcohol is rapidly bactericidal and rinsing is not required. 4. explain the role of personal protective equipment (PPE) during the decontamination process. The role of PPE during the decontamination process is to protect the staff from entering in direct contact with...
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  • Sanitation Code Philippines
    for perishable food storage are: 1. Frozen foods; not more than 10°F (2°C) 2. Meat and fish: 32-38°F (O-3°C) 3. Milk and milk products: 40-45°F (5-7°C) 4. Fruits and vegetables: 44-50°F (7-10°C) e. All refrigerating compartments and refrigerators must be kept clean, in good repair...
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  • water
    antibiotics taken unnecessarily may kill the beneficial bacteria in our body. Antibiotics,  should not be taken for common cold and flu as these are caused by viruses and antibiotics are not effective against virus causing them. Chapter 3. SYNTHETIC FIBRES AND PLASTICS Question 1. Explain why some...
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