1. NZQA UNIT STANDARD 15620 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 20 + 20 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]