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22639637
Catering
Description
GNVQ Hospitality/Tourism Mind Map on Catering, created by Lorraine Foster on 07/05/2020.
No tags specified
hospitality and catering
hospitality/tourism
gnvq
Mind Map by
Lorraine Foster
, updated more than 1 year ago
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Created by
leanne.jasmine
over 11 years ago
Copied by
Lorraine Foster
over 4 years ago
13
2
0
Resource summary
Catering
Temperatures
Danger Zone = 5'c - 63'c
Hot holding = 63'c
Fridge = 5'c
8'c by law
Freezer = -18'c
Re-heated food = 75'c
Types of Service
Counter Service
Transport Service
Annotations:
Trains, planes ... etc...
Vended Service
Gueridon Service
Seated Service
Food Safety
Temperature of food
Personal Hygiene
Cleanliness
Work Triangle
Annotations:
Distance from Cooker, Sink and Fridge/Freezer
Check food
Cross Contamination
FIFO
Personal Hygiene
Correct Uniform
Annotations:
Hair Hat, Chef Whites, Apron, Suitable shoes.
Showering
Annotations:
BO is off putting
Keeping nails short
No Jewellery
Blue plasters
Cleanliness
Wipe surfaces
Clean as you go
Wash Hands
Empty bins
Wipe Spills
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