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NZQA UNIT STANDARD 15620 COOKERY Apply knowledge of hygiene and safety in the preparation, serving and storing of food.
Three rules of Food Safety [Slide 3] 1.Prevent Contamination 2.Prevent Growth 3.Kill Bacteria
Conditions for the growth of Micro- organisms [Slide 4] TIME FOOD MOISTUR E WARMT H
Other causes of food spoilage and poisoning [Slide 5] Chemicals in the kitchen Enzymes VerminDisease-carrying insects Chemicals on food
PERSONAL HYGIENE [Slide 6] HANDSAPRONSHAIR OPEN WOUNDS TASTINGILLNESS
FOOD SAFETY: CLEAN HANDS [Slide 7] REMEMBER THE 20 + 20 RULE WASH 20 seconds + DRY 20 seconds = CLEAN hands
Chopping boards [Slide 8] For general commercial kitchens the chopping boards are colour coded according to food group
Storage Temperatures [Slide 9] Freezers need to be maintained at - 18°C or below. Below -18 °C Below 4 °C Cooked Foods & Ready–to–eat Raw foods Fridges need to be maintained at 4°C or below
Food hygiene practices [Slide 10] Receiving the food Storing the food in dry stores Storing the food in a fridge Preparing the food Cooking food
Food hygiene practices…. cont [Slide 11] Reheating foodServing foodRemoving the rubbish
Serving food [Slide 12]
Serving food…. cont [Slide 13]
Key Temperatures for Food Safety [Slide 14]
Food Hygiene Refresher Course
Certificate of Achievement
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and prevent foodborne illness.
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BASIC INTRODUCTION TO FOOD HYGIENE
1 FOOD POISONING What is Food Poisoning Food poisoning is an acute illness, usually of sudden onset, brought about by eating contaminated or poisonous.
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What is Food borne Illness? Commonly known as food poisoning, food borne illness is caused by eating food that is contaminated by bacteria or other harmful.
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CHAPTER 3. Objectives How food contamination occurs Why food contamination occurs Identify stages of food preparation where food spoilage occurs Describe.
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