Safe food 3
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Safe food 3

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  • ur food production system is Vgood. can u plz halp me do my assignment junita lyon
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Safe food 3 Safe food 3 Presentation Transcript

  • Food Production System
    • Food travels through many stages before it reaches the consumer
    • All food must be handled correctly at each stage of the food production system
    • Every business will have its own food production system
  • Food Production System
    • The stages the food travels though determine the food production system
    • Buy and receive raw material
    • All foods must be bought
    • from reputable suppliers
    • Temperature control
    • during delivery is vital
  • Food Production System
    • Food needs to be handled correctly
    • Storage
    • Foods must be stored in the correct area and at the correct temperature
    • Cold Foods at below 5 ˚C
    • Hot Foods at above 60˚C
    • Frozen foods at below -18˚C
    • Dry stores at between 10˚C - 21 ˚C
  • Classification Of Food
    • PERISHABLE
    • SEMI PERISHABLE
    • NON PERISHABLE
  • Preparation
    • During preparation many things can go wrong
    • It is during preparation that problems occur
  • Cooking
    • Food must be cooked to above 75˚C
    • for 2 to 10 minutes
    • Reheating
    • All Foods must be reheated to above 75˚C for at least 2-10 minutes
    • Hot Holding
    • Foods to be kept hot must be held above 60˚C
  • Cooling
    • Food must be cooled to 21 ˚C as quickly as possible then refrigerated
    • Cold Holding
    • Food must be stored at below 5˚C at all times temperature control is vital
  • Buy And Receive Raw Material
    • Store
    • Prepare
    • Cook
    • Deliver hot
    • Cool
    • Serve cold
    • reheat
    • Serve Hot
  • Thermometers
    • Thermometers need to be calibrated regularly
    • During calibration the thermometer can be out by minus 1 or plus 1
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