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Catering

Descrição

Hospitality and Catering Mapa Mental sobre Catering, criado por leanne.jasmine em 19-04-2013.
leanne.jasmine
Mapa Mental por leanne.jasmine, atualizado more than 1 year ago
leanne.jasmine
Criado por leanne.jasmine mais de 11 anos atrás
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Resumo de Recurso

Catering
  1. Temperatures
    1. Danger Zone = 5'c - 63'c
      1. Hot holding = 63'c
        1. Fridge = 5'c
          1. 8'c by law
          2. Freezer = -18'c
            1. Re-heated food = 75'c
            2. Types of Service
              1. Counter Service
                1. Transport Service

                  Anotações:

                  • Trains, planes ... etc...
                  1. Vended Service
                    1. Gueridon Service
                      1. Seated Service
                      2. Food Safety
                        1. Temperature of food
                          1. Personal Hygiene
                            1. Cleanliness
                              1. Work Triangle

                                Anotações:

                                • Distance from Cooker, Sink and Fridge/Freezer
                                1. Check food
                                  1. Cross Contamination
                                    1. FIFO
                                    2. Personal Hygiene
                                      1. Correct Uniform

                                        Anotações:

                                        • Hair Hat, Chef Whites, Apron, Suitable shoes.
                                        1. Showering

                                          Anotações:

                                          • BO is off putting
                                          1. Keeping nails short
                                            1. No Jewellery
                                              1. Blue plasters
                                              2. Cleanliness
                                                1. Wipe surfaces
                                                  1. Clean as you go
                                                    1. Wash Hands
                                                      1. Empty bins
                                                        1. Wipe Spills

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