Nvq Level 2 Professional Cookery Unit 1
2.1). My own responsibilities under the Health and Safety at Work Act are that all procedures are followed such as using the wet floor sign being used when needed, fire extinguisher is in clear view, same as fire blanket, the kitchen door is shut to avoid any accident on the steps and anyone coming into the kitchen that shouldn’t be in there, there is nothing in the kitchen that could cause a hazard, when moving heavy things bend your knees and lift from bottom of your back with a good grip.
2.2). General rules on hygiene that must be followed are things such as, washing your hands regularly and in the correct way, general kitchen cleaning, hygiene also is included in food preparation such as using the correct chopping boards, and avoiding cross contamination e.g. layout of the fridge, meat on the bottom etc… Also lean clothing is to be worn when working in the kitchen.
2.3). The clothing worn in the kitchen should include; * Chef’s Whites * Chef’s Trousers * Steel toecaps * White hat/hair net * Apron
2.4). Your own person hygiene is important because you are the one handling the food so you must be clean, if you’re not clean then the food won’t be clean either and could end up being contaminated.
2.5). All Cuts, Grazes and Wounds should all be covered, because of infection control and cross contamination if all you require is a plaster then it should be a blue catering plaster so it can be easily spotted if it comes off.
4.1). it is important to work in a healthy, safe and hygienic way because then the food you are prepairing and the kitchen you are working in will also be healthy, safe and hygienic also.
4.2). Health and Safety information can be obtained downstairs from outside the staffroom.
4.3). Types of hazards that could occur in the kitchen; * Floor could be wet – put wet floor sign out to warn people * A machine could be hot – warning stickers etc… * A fire could occur – make sure fire extinguisher and fire
2.2). General rules on hygiene that must be followed are things such as, washing your hands regularly and in the correct way, general kitchen cleaning, hygiene also is included in food preparation such as using the correct chopping boards, and avoiding cross contamination e.g. layout of the fridge, meat on the bottom etc… Also lean clothing is to be worn when working in the kitchen.
2.3). The clothing worn in the kitchen should include; * Chef’s Whites * Chef’s Trousers * Steel toecaps * White hat/hair net * Apron
2.4). Your own person hygiene is important because you are the one handling the food so you must be clean, if you’re not clean then the food won’t be clean either and could end up being contaminated.
2.5). All Cuts, Grazes and Wounds should all be covered, because of infection control and cross contamination if all you require is a plaster then it should be a blue catering plaster so it can be easily spotted if it comes off.
4.1). it is important to work in a healthy, safe and hygienic way because then the food you are prepairing and the kitchen you are working in will also be healthy, safe and hygienic also.
4.2). Health and Safety information can be obtained downstairs from outside the staffroom.
4.3). Types of hazards that could occur in the kitchen; * Floor could be wet – put wet floor sign out to warn people * A machine could be hot – warning stickers etc… * A fire could occur – make sure fire extinguisher and fire