Food and Health Safety Flashcards

Beschreibung

Hospitality Karteikarten am Food and Health Safety Flashcards, erstellt von Andrew Burke am 26/07/2017.
Andrew Burke
Karteikarten von Andrew Burke, aktualisiert more than 1 year ago
Andrew Burke
Erstellt von Andrew Burke vor mehr als 7 Jahre
210
5

Zusammenfassung der Ressource

Frage Antworten
HACCP Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to identifying and controlling hazards, whether they be microbiological, chemical or physical, that may be a danger in the food preparation process.
Washing Hands Should be done every 20 minutes with hot soapy water.
48 hours rule When suffering from vomiting or diarrhoea, you should only return to work 48 hours after the symptoms have cleared.
High-Risk Areas Areas in the workplace you should be vigilant of, as there is a high hazard risk associated with them.
Clean As You Go A rule of thumb when working that helps to keep the building clean and tidy throughout the day.
Manual Handling When lifting any item remember to bend your knees, use your leg muscles and straighten your back holding the item at waist level.
'The Danger Zone' The temperature range where bacteria multiply exponentially (Between 5°C and 63°C).
Zusammenfassung anzeigen Zusammenfassung ausblenden

ähnlicher Inhalt

Food and Health Safety Introduction
Andrew Burke
Food Safety
Andrew Burke
Customer Service Quiz
Antonia Blankenberg
Understanding the Effects of Customer Service
Antonia Blankenberg
Dealing with Customer Concerns and Issues
Antonia Blankenberg
Dealing with Customers
Antonia Blankenberg
Key HACCP Terminology
Andrew Burke
Know how to handle hazardous situations part 1
Vito Martino
Risk Assessment in the Workplace
Antonia Blankenberg
Provide Service to Customers
nancy stokes
Defining Customer Service
Antonia Blankenberg