Differentiated Catering

Beschreibung

Revision aid for WJEC Catering GCSE AEN
woodhalls
Karteikarten von woodhalls, aktualisiert more than 1 year ago
woodhalls
Erstellt von woodhalls vor mehr als 10 Jahre
48
1

Zusammenfassung der Ressource

Frage Antworten
Core Temperature (how hot food is in the middle to stop food poisoning) 75 Degrees C or above
Danger Zone (where food is likely to grow bacteria) 5 - 63 degrees C
Chilled Food Temperature 5 degrees or less!
EHO Environmental Health Officer Person who checks food premises are safe.
The 1995 Food Safety Regulations Rules that tell businesses how to keep their customers and employees safe.
Personal Hygiene Rules about keeping yourself clean. Good personal hygiene is important in catering.
High Risk Food meat, poultry, eggs, stocks, shellfish, cooked rice, fish, dairy, gravies, sauces, seafood.
Bacteria Tiny things in food that can cause food poisoning.
Time it takes for bacteria to multiply (more bacteria) 10-20 minutes
Food poisoning symptoms (things that happen to you if you have food poisoning) Tummy pain, diarrhoea, vomiting, nausea, fever. Can last for days.
HAACP Hazard analysis Critical Control points. Every business must have one to show how they stop contamination
Zusammenfassung anzeigen Zusammenfassung ausblenden

ähnlicher Inhalt

Klausurvorbereitung
AntonS
Allgemeinwissen Chemie
Cassibodua
Gefahrenzeichen
Stefan Pw
Epochen und Literaturströmungen_1
barbara91
AOW - Psych
Aydan Altuner
PuKW STEP 6 (mögliche Prüfungsfragen/Prüfungsvorbereitung)
frau planlos
Karteikarten Angewandte Sozialpsychologie
Sarah Rettätsfro
PR VO Quiz
Anda Muresan
Vetie - Histo & Embryo P 2014
Fioras Hu
WT1 Uni Due
Awash Kaul
Vetie - Innere Medizin 2013
Fioras Hu