26480006
Description
Mind Map by wilmer omar perez, updated more than 1 year ago
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Created by wilmer omar perez
over 4 years ago
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CATERING
- Food safety temperatures
- 37o body temperature
- 63o keep hot food above
- 0o freezing point of water
- 82o sterillising
- 100o bolling
point of water
- 72o Re-heating
food
- 5o keep fridge at or below
- 8o chilled food kept below
- 0- 63o danger zone
- 37o body temperature
- Food safety act
- wear suitable
clothing
- store, prepare and server food at the
correct temperature
- protect against food
contamination
- keep the workplace
- keep yourself clean
- inform your maneger if you are iII
- Do not work whit food if you have symptoms of
food poisining
- wear suitable
clothing
- Food contamination
- Bacterial, listeria,e-coli, botulism,
salmonella, clostridium,
perfringens, staphyliococus aureus
- chemical, pestisides, diesel, chemicals,
bleach, washing up liquid
- physical, hair, plastiics, bones, fruit pips, jewelery,
glass, fingernails, feathers, chicken, peelings,
strings, staples and srew
- Bacterial, listeria,e-coli, botulism,
salmonella, clostridium,
perfringens, staphyliococus aureus
- High risk food groups
- babies/young childer
- pregnant woman
- elderly
- III people
- babies/young childer
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