Food Safety
How to use a fire blanket
1. Pull down firmly on the tabs to remove it from its cover. 2. Gently lower the blanket over the fire otherwise by throwing it, the fire may spread further. 3. Turn off gas or electricity heat source under the fire. 4. Leave blanket over the source of the fire until it has been extinguished or cooled down. 5. Replace fire blanket after usage. NEVER reuse a fire blanket.
Correct washing techniques - 6 steps
1. Scrape food scrap off dishes. Rinse dish and stack in piles of similar kinds 2. Fill sink with hot soapy water 3. Wash glassware first, rinse in hot water 4. Cutlery should be washed after glassware 5. Wash all crockery, rinse in hot water 6. Wash mixing bowls and saucepans. Rinse well
What is a fat fire?
A fat fire is caused by oil (fat) and water mixed together.
What is food poisoning and what are their characteristics?
An illness caused by eating goods that are contaminated by bacteria, chemicals or biological. Characteristics: invisible, doesn't alter the sensory of food, cause physical harms if consumed, cause: chemical, bacteria and biological.
6 conditions bacteria requires to grow
Food supply eg. milk, cream, meat, poultry, rice Acidity (low) Time to grow Temperature (warm) Oxygen Moisture (FAT TOM)
Examples of food: Non-perishable
Non-perishable: Dried foods, nuts, grains, cereals, canned foods and frozen foods.
Where and how long can you store Non-Perishable foods?
Pantry in a cool, dry and air tight place canned foods -> 3 years Frozen below 18'C -> 6 months low moisture content, excluded oxygen. Freezing deactivates bacteria.
Food classification
Perishable (goes off quick) Semi-perishable (goes off but last longer than perishable) Non-perishable (doesn't go off)
Examples of food: Perishable
Perishable: Dairy products, fresh meat, fish, poultry, fruits, veg and sliced meat.
Where and how long can you store Semi-perishable foods?
Refrigerate at 2-5'C butter -> 2 months margarine -> 6 months eggs -> 4 weeks onions and potatoes -> 2-3 months Foods last longer because of natural inhibitors eg. shell, sugar, salt.
Where and how long can you store Perishable foods?
Refrigerate at 2-5'C veg and milk -> 5-7 days fresh meat -> 3 days fish -> 2 days sliced meat -> 5 days Cool temp slows down deterioration.
Examples of food: Semi-perishable
Semi-perishable: Butter, margarine, cheese, eggs, some pickled foods and some fruit and veg.
What is personal hygiene? Give examples.
The personal cleanliness of a food handler eg. washing your hands with hot soapy water, Tying long hair back and having no nail polish on with short and clean nails.
What is cross-contamination? Give examples on how to avoid it
The transfer of harmful bacteria from one food to another eg. using different chopping boards for meat and vegetables, store raw meat separate from cooked meat
What is food spoilage and what are their characteristics?
When food goes off. It occurs when there's a reduction in the food quality in terms of physical, chemical and/or sensory properties. Characteristics: visible, sensory (smell, appearance, taste), cause: enzyme, mould and yeast, unpleasant to eat but do not cause any physical harm if consumed.
What is kitchen hygiene? Give examples.
Working in a clean environment using hygienic practices in the kitchen eg. Using clean tea towels to dry dishes with, keeping food preparation area clean and cleaning up work area after each process of production.
Knife techniques
keep your fingers tucked like a spider claw.
