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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

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