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NZQA UNIT STANDARD 15620 COOKERY Apply knowledge of hygiene and safety in the preparation, serving and storing of food.

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Presentation on theme: "NZQA UNIT STANDARD 15620 COOKERY Apply knowledge of hygiene and safety in the preparation, serving and storing of food."— Presentation transcript:

1 NZQA UNIT STANDARD COOKERY Apply knowledge of hygiene and safety in the preparation, serving and storing of food.

2 Three rules of Food Safety [Slide 3] 1.Prevent Contamination 2.Prevent Growth 3.Kill Bacteria

3 Conditions for the growth of Micro- organisms [Slide 4] TIME FOOD MOISTUR E WARMT H

4 Other causes of food spoilage and poisoning [Slide 5] Chemicals in the kitchen Enzymes VerminDisease-carrying insects Chemicals on food

5 PERSONAL HYGIENE [Slide 6] HANDSAPRONSHAIR OPEN WOUNDS TASTINGILLNESS

6 FOOD SAFETY: CLEAN HANDS [Slide 7] REMEMBER THE RULE WASH 20 seconds + DRY 20 seconds = CLEAN hands

7 Chopping boards [Slide 8] For general commercial kitchens the chopping boards are colour coded according to food group

8 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

9 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

10 Food hygiene practices…. cont [Slide 11] Reheating foodServing foodRemoving the rubbish

11 Serving food [Slide 12]

12 Serving food…. cont [Slide 13]

13 Key Temperatures for Food Safety [Slide 14]


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