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Catering

Description

GNVQ Hospitality/Tourism Mind Map on Catering, created by Lorraine Foster on 07/05/2020.

Mind Map by Lorraine Foster, updated more than 1 year ago More Less

	Created by leanne.jasmine over 11 years ago

	Copied by Lorraine Foster over 4 years ago

13

2

Resource summary

Catering

Temperatures
1. Danger Zone = 5'c - 63'c
2. Hot holding = 63'c
3. Fridge = 5'c
  1. 8'c by law
4. Freezer = -18'c
5. Re-heated food = 75'c
Types of Service
1. Counter Service
2. Transport Service
  Annotations:
  - Trains, planes ... etc...
3. Vended Service
4. Gueridon Service
5. Seated Service
Food Safety
1. Temperature of food
2. Personal Hygiene
3. Cleanliness
4. Work Triangle
  Annotations:
  - Distance from Cooker, Sink and Fridge/Freezer
5. Check food
6. Cross Contamination
7. FIFO
Personal Hygiene
1. Correct Uniform
  Annotations:
  - Hair Hat, Chef Whites, Apron, Suitable shoes.
2. Showering
  Annotations:
  - BO is off putting
3. Keeping nails short
4. No Jewellery
5. Blue plasters
Cleanliness
1. Wipe surfaces
2. Clean as you go
3. Wash Hands
4. Empty bins
5. Wipe Spills

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