nzqa unit standard 15620 cookery apply knowledge of hygiene and safety in the preparation, serving...
TRANSCRIPT
NZQA UNIT STANDARD15620COOKERY
Apply knowledge of hygiene and safety in the
preparation, serving and storing of food.
Three rules of Food Safety
[Slide 3]
1. Prevent Contamination
2. Prevent Growth3. Kill Bacteria
Conditions for the growth of Micro-organisms
[Slide 4]
TIME
FOOD
MOISTURE WARMT
H
Other causes of food spoilage and poisoning
[Slide 5]
Chemicals in the kitchen
Enzymes
VerminDisease-carrying insects
Chemicals on food
PERSONAL HYGIENE
[Slide 6]
HANDS APRONS HAIR
OPEN WOUND
S
TASTING ILLNESS
FOOD SAFETY: CLEAN HANDS
[Slide 7]
REMEMBER THE 20 + 20 RULEWASH 20 seconds + DRY 20 seconds
= CLEAN hands
Chopping boards
[Slide 8]
Vegetables and Fruit
General Purpose
Cooked Meat
Raw fish
Raw Meat
Raw Poultry
For general commercial kitchens the chopping boards are colour coded
according to food group
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
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
Food hygiene practices…. cont
[Slide 11]
Reheating food Serving food Removing the rubbish
Serving food
[Slide 12]
Serving food…. cont
[Slide 13]
Key Temperatures for Food Safety
[Slide 14]