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