60409
Description
Mind Map by megzzastburyy456, updated more than 1 year ago
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Created by megzzastburyy456
over 11 years ago
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Catering
- High risk food Groups
- Elderly
- Pregnant women
- Ill people
- Babies/Young children
- Elderly
- Food safety temperatures
- 100o - Boiling point of water
- 82o Sterilising
- 72o- Re-heating food
- 63o - Keep hot food above
- 37o - Body temperature
- 0 - 63o - DANGER ZONE
- 8o - Chilled food kept below
- 5o - Keep fridge at or below
- 0o- Freezing point of water
- 100o - Boiling point of water
- Food Comtamination
- Physical - hair, plastics, bones, fruit pips,
jewelery, glass, fingernails, feathers,
chicken, peelings, strings, staples and
srews
- Chemical - pestisides, diesel,
chemicals, bleach, washing up liquid
- Bacterial - listeria, e-coli, botulism,
salmonella, clostridium, perfringens,
staphyliococus aureus
- Physical - hair, plastics, bones, fruit pips,
jewelery, glass, fingernails, feathers,
chicken, peelings, strings, staples and
srews
- Food safety act
- Keep yourself clean
- Keep the workplace clean
- Wear suitable clothing
- Protect against food contamination
- Store, prepare and serve food at the correct tempertaure
- Inform your manager if you are ill
- Do not work with food if you have symptoms of food poisining
- Keep yourself clean
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