Food Hygiene part 3 -13/9

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• Catering
• Further Education (Key Stage 5)

PowerPoint part 3

1

Todays plan

1/ Food hygiene responsibilities

2/ Work sheet - go through the answers

3/Pests and infections - worksheet

4/ Login in to Grande Cuisine

5/ Videos – Grande Cuisine Academy

6/Temperature exercise - match the definition and the temperature - Teaching resource

Common pests include:

• RODENTS - rats and mice

• INSECTS - flies, cockroaches & wasps

• BIRDS – pigeons and sparrows

• Dogs & Cats are not allowed in commercial kitchens

2

Pests

SIGNS OF PEST INFESTATION

• Knawing, bite marks on food packaging

• Rat or mice droppings

• Small holes or scratch marks in building fabric

• Cockroaches running when lights are switched on

• Pests seek food, warmth and shelter –

• Take steps to keep them out by using flyscreen's at windows, door flashings to minimise the gap at the bottom and by keeping brickwork well maintained

• If you see signs of pests you should tell your supervisor

3

PESTS

• Disposable polythene sacks in covered bins should be used for internal Kitchen rubbish

• Securely covered skips or bins need to be used for external rubbish to prevent attracting pests. These should be placed a safe distance from the kitchen.

• Waste should be removed from the kitchen on a regular basis

• Always wash your hands after handling waste products or bins

4

WASTE DISPOSAL

• Electronic fly killers have a blue florescent light that attracts the flies and electrocutes them

• The flies should drop into the tray at the bottom

• It is best not to install them directly over a food preparation area incase the dead flies should fall into food.

• The best place to put them is above a main entry door

Electronic fly killers

5

• To avoid cross contamination of food it is important to use a logical sequence of production starting at the point of delivery.

• It means using separate areas and separate equipment for raw and cooked food.

Linear Workflow

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7

Colour coded equipment helps prevent cross contamination

• Choose an approved supplier that is committed to good standards of food hygiene

• Deliveries should be checked for correct temperatures, labeling, dates & satisfactory packaging.

• Records of deliveries should be kept for traceability in the event of food poisoning

• Food should be stored appropriately as quickly as possible after delivery

8

Start of the food process

• HIGH RISK and PERISHABLE foods should be stored in a fridge between 1°C to 4°C to prevent the multiplication of bacteria

• Always store high risk foods at the top of the fridge above raw food to prevent cross contamination

• The temperature of the fridge must be checked at least once a day

9

Chilled storage

• Commercial freezers should operate at -18°C to -25°C

• At this temperature bacteria will stop multiplying but will not be killed

• Frozen food should be labeled with product name, date of freezing and weight of the product

• Food should NOT be stored above the Load Line

• The freezer temperature should be checked at least once a day.

• If you discover the freezer has stopped working you should inform your supervisor or the person in charge.

10

Freezer storage

• Rooms used for these should be dry, cool, well lit and ventilated

• Food should be stored off the floor on stainless steel racks

• STOCK ROTATION systems are essential in all food storage with the oldest items moved to the front to be used first “FIRST IN - FIRST OUT” (F.I.F.O)

11

Dry food store

• High risk and perishable foods will have a

“USE BY DATE” and MUST be used before this date .

• They will also have storage details on the label.

• Low risk products have a “BEST BEFORE DATE” and should be used before this date for maximum quality

12

Food date labels

• The FSA recommend that a core temperature of:

• 75°C for 30 seconds or

• 70°C for 2 minutes is usually sufficient to destroy bacteria (not spores or toxins)

• Food should NEVER be reheated more than ONCE

13

Cooking / reheating food

• Cooked food not for immediate use must be chilled to below 8 °C and the refrigerated within 90 minutes (1 ½ hours)

• This can be done with the aid of a blast chiller to get the food down to 8°C or below before putting into the fridge

• Stews and sauces may be divided into smaller portions and placed in ice baths for chilling

14

Cooling food

• Poultry and large joints of meat need to be COMPLETELY THAWED before cooking.

• Thawing of food is best done between 10°C to 15°C in a defrosting cabinet or on the bottom shelf of the fridge in a covered, labeled container.

• Defrosted food should never be refrozen

15

Defrosting / thawing

• The use of accurate tip sensitive thermometers is the best way to check the temperature of hot and cold food

• A probe can also be used to check food has thoroughly defrosted. This should be placed in to the thickest point of the food. If ice crystals are still present in food it will not be defrosted to the core.

• Probes must be cleaned and disinfected with sanitiser wipes before use on food

16

Digital probe thermometers

• Food which is kept hot before serving should be held at a minimum temperature of 63°C

• Food may be held hot for up to two hours

17

Hot holding

• High risk food on display at an ambient temperature may be kept out for up to 4 hours after which it must be thrown away

18

Cold food display

• Hot and cold spots

• Manufacturers instruction

• Standing time

• H & S hazards

• Cleaning inside

• Suitable containers

• Steam escape

Microwave cooking

19

• Revision test D Page 6 & 7

Test time

20

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