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

Öff.Recht - POR Streitigkeiten
myJurazone
Funktionen Einführung und Geradenfunktionen
Tahir Celikkol
Imperialismus Zusammenfassung
Laura Overhoff
Blut und Blutkreislauf
Ulrike Renauer
Grundzüge Soziologie Richter
Kamila rURKA
Baustoffkunde II - TU Darmstadt
Lal Su
Vetie Radiologie Übungsfrage
Carolina Heide
Vetie Radiologie Fragen VL 2013
Cedric-Bo Lüpkemann
Vetie - Histo & Embryo II 2017
Laura Malen
Innere Schwein Vetie
Anne Käfer
Vetie - Berufsrecht 2016
Kim Langner