Safe food 2


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Safe food 2

  1. 1. Food Handling <ul><li>The more food is handled during the food production system the more chances there are for hazards to occur </li></ul><ul><li>We need to understand how to protect food from contamination </li></ul>
  2. 2. Food Handling We need to ensure that we protect the food <ul><li>Do not place food on benches or cutting boards until they are cleaned </li></ul><ul><li>Avoid cross contamination </li></ul><ul><li>Use clean utensils for food </li></ul><ul><li>preparation </li></ul><ul><li>Wash all fruit and vegetables </li></ul>
  3. 3. Food Handling The way we handle the food will protect <ul><li>Do not prepare the food too far in advance </li></ul><ul><li>For self serve facilities, ensure </li></ul><ul><li>clean utensils are rotated regularly </li></ul><ul><li>If food is on display to the public make sure it is covered and kept at the correct temperature </li></ul>
  4. 8. The Temperature Danger Zone <ul><li>Between the Temperatures </li></ul><ul><li>5 ˚C - 60 ˚C </li></ul>
  5. 10. Storage Requirements <ul><li>Keep Storerooms, Cool Rooms, Fridges and Freezers clean, and at the correct temperatures </li></ul><ul><li>The way food is handled and stored ensures the safety of the food </li></ul><ul><li>Storage containers should be clean </li></ul>
  6. 12. Thawing <ul><li>When thawing food place the food in the fridge or cool room to defrost </li></ul><ul><li>When thawing food in the microwave always use immediately and follow the manufacturer’s instructions </li></ul><ul><li>Never leave food on the bench to thaw </li></ul><ul><li>Improper thawing will quicken the growth of bacteria </li></ul>
  7. 13. Cooking and Hot Holding <ul><li>Foods to be cooked need to be cooked through to the core of the food </li></ul><ul><li>Food to be reheated should be done as quickly as possible, the temperature of the food must reach above 75 ˚C for at least 2-10 mins. </li></ul><ul><li>Hot holding equipment needs to be above 60˚C </li></ul>
  8. 14. Food To Be Cooled <ul><li>You are required to cool food to 21 ˚C then place in the cool room </li></ul><ul><li>Food may then cool down to 5˚C </li></ul><ul><li>If large quantities of food need to be cooled you may need to use smaller containers to cool quickly </li></ul>
  9. 15. Food To Be Kept Cold <ul><li>All food to be kept cold must be kept at below 5 ˚C </li></ul><ul><li>Raw foods must be stored below cooked foods </li></ul><ul><li>Foods to be kept frozen must be kept below -18˚C and frozen solid </li></ul>
  10. 16. Dry Food Storage <ul><li>Dry foods should be stored at around </li></ul><ul><li>10 ˚C-21˚C </li></ul><ul><li>The store room should be ventilated, </li></ul><ul><li>dry cool and free from damp </li></ul><ul><li>Food should be kept in clean labeled containers with close fitting lids </li></ul>
  11. 17. Stock Rotation <ul><li>If Food is kept too long it will deteriorate. It is essential to observe ‘Use By Dates’ and follow the first in first out procedure </li></ul>