Table of Contents

List two "high risk foods and explain the risks associated with these food items. 2

Describe the handling procedures for these high-risk foods....................................2

2.1

Storing food in the fridge..................................................................................2

2.2

Freezing food safely..........................................................................................2

2.3

Storing cooked food safely...............................................................................2

2.4

Store raw food separately from cooked food....................................................3

Possibility of food contamination and protection....................................................3

3.1

Identify and explain two possible reasons for food contamination..................3

3.2

Outline the dangers associated with contamination during storing, cooking,

and serving food in the current circumstances...........................................................3

3.3
4

Provide three possible ways in which food contamination can be avoided......4

Personal hygiene and safety.....................................................................................4

4.1

Explain five important factors of personal hygiene in food preparation and

service for that restaurant...........................................................................................5

4.2

Explain two reasons why personal hygiene is important..................................7

4.3

Describe safety precautions associated with storing, cooking and serving food

in that restaurant.........................................................................................................7
5

References................................................................................................................9

List two "high risk foods and explain the risks associated with these food
items.

High Risk Food is characterized as: "Prepared to Each food which can, in the right
conditions, help the development of pathogens"
In basic terms this implies food that does not oblige any further cooking before it is
expended that can get to be hurtful to the buyer if not put away or took care of
accurately.
Cases of high-risk foods would be:

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2
2.1

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Describe the handling procedures for these high-risk foods.

Storing food in the fridge

The refrigerator temperature ought to be at 5 c or beneath. The cooler temperature

ought to be beneath -15 c. Utilize a thermometer to weigh the temperature in your
refrigerator.
2.2

Freezing food safely

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2.3

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Storing cooked food safely

When you have cooked food and need to cool it:

Put hot food into shallow dishes or littler bits to help cool the food as fast as could
reasonably be expected.
Don't put extremely hot food into the fridge. Hold up until steam has quit climbing
from the food before placing it in the refrigerator.
2.4

Store raw food separately from cooked food

Raw food and cooked food ought to be put away independently in the ice chest.
Microorganisms from Raw food can pollute icy cooked food, and the microscopic
organisms can increase to perilous levels if the food is not cooked completely once
more.
Continuously store raw food in fixed or secured holders at the base of the ice chest.
Keep raw foods underneath cooked foods, to stay away from fluid, for example, meat
squeezes dribbling down and polluting the cooked food.
3
1.1

Possibility of food contamination and protection

Identify and explain two possible reasons for food contamination.

Food contamination can be microbial or ecological, with the previous being more
basic. Natural contaminants that can enter the food production network incorporate
pesticides, overwhelming metals, and other synthetic specialists. Numerous open
doors exist for food to wind up debased as it is created and conveyed. To begin with,
microbes are available in the creatures raised for food. Meat and poultry can get to be
defiled amid butcher through cross-contamination from intestinal fecal matter.
Likewise, crisp leafy foods can be defiled in the event that they are washed utilizing
water polluted with creature compost or human sewage. Amid food transforming,
contamination is likewise conceivable from contaminated food handlers
1.2

Outline the dangers associated with contamination during storing, cooking,

and serving food in the current circumstances.

Food poisoning is brought on by debased food. Taking straightforward insurances can

minimize the danger. Some individuals are more at danger, including pregnant ladies,
the elderly, youthful youngsters and anybody with a sickness. E. coli, Salmonella,
Listeria and Campylobacter are some microbes that cause food poisoning.

Manifestations incorporate queasiness, stomach issues, retching, looseness of the

bowels, fever and migraines. `
In excess of 40 various types of microbes, infections, parasites, and shape that may
happen in food can result in foodborne ailment. A foodborne sickness is normally
alluded to as food poisoning or "stomach influenza."
1.3
4

Provide three possible ways in which food contamination can be avoided

Personal hygiene and safety

Food can be polluted from sources in the indigenous habitat, individuals, food
readiness surfaces and utensils, raw and uncooked food, creatures, irritations, and
waste material. To forestall contamination, food creation and arrangement operations
need to be precisely controlled.
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this time and temperature shifts focused around the kind of meat, so taking

after name directions is basic.

Wash hands with cleanser and water sufficiently hot to endure, particularly in
the wake of utilizing the restroom.

1.4

Explain five important factors of personal hygiene in food preparation and

service for that restaurant.

Appropriate hand washing.

Clean hands are vital for working in a kitchen environment. It's simple for
microorganisms to spread from the food we touch to entryway handles, plates, cutlery
et cetera. Hand washing is one of the most ideal approaches to keep the spread of
germs between individuals.
At the point when washing your hands attempt to;

Use a cleanser gadget as opposed to a bar of cleanser.

Wash in a sink that has hot and frosty running water.
Wash in a sink that is independent from one that is utilized to wash foodstuff

and utensils.
Dry your hands with paper towels.

Glove use
Gloves are perfect for helping you to minimize uncovered hand contact with any
cooked and prepared to-consume foods. They are there to ensure both the food and the
laborer (i.e. they can be utilized to cover harmed skin or secure hands from danger of
creating skin conditions). Gloves should not be viewed as a "second skin". They can
get to be debased with microbes in precisely the same way that hands can. They are
not a substitute for good individual hygiene and hand washing.
Replace gloves after each one errand.
Wash and dry hands completely before putting on any gloves
Always use single utilize crisp gloves.
Throw away plastic gloves after one usage.

The dishonorable utilization of gloves can expand as opposed to diminish food

hygiene dangers, for example a punctured glove can prompt glove material winding
up in food.

Handling dishes, crockery and cutlery

Try not to touch any piece of a dish or plate which will come into contact with

an individual's food or mouth.

Pick up containers and mugs by their handles, your fingers ought to be outside

glasses.
Place teaspoons so they jut from a dish.
Pull out disposable glasses from the base of a tube, this keeps your fingers

from going inside the container.

Do not utilize plates which have ended up broken or chipped.

Clothes
Attempt to abstain from wearing outdoors garments in a food readiness region, rather
wear clean, and where suitable, appropriate, washable protective clothing.
Wear:

A clean cook's garment

Gloves
Hairnet
Closed-in shoes to ensure your feet, if there should be an occurrence of hot

spills or breakages.
Shoes with slip-safe soles, to prevent you from slipping on hot spillages, and
so forth.

Individual hygiene
Food administration specialists must keep up a high level of individual cleanliness
when accepting, putting away, cooking, handling, bundling, transporting or discarding
food. Here are some essential tips to take after:

Keep fingers far from your face, mouth, hair, skin and different parts of the

body.
Dont brush or brush your hair when you are close food.

1.5

Never smoke in food zones, etc

Explain two reasons why personal hygiene is important.

Health Benefits
Keeping your body clean is essential in battling and averting ailment - both for
yourself and for those around you. Washing your hands can keep the spread of germs
starting with one individual then onto the next or starting with one piece of your body
then onto the next. Flossing and brushing your teeth can decrease the probability of
oral and different infections.
Social Benefits
In numerous societies, poor individual hygiene is viewed as hostile or an indication of
disease. Administering to your body routinely can lessen body smell and enhance
your individual appearance, accordingly enhancing others' impression of you. This is
especially paramount in circumstances in which fitting manners is normal or needed,
for example, at work or school. Great individual hygiene is additionally useful in
enhancing your own particular mental self portrait.
1.6

Describe safety precautions associated with storing, cooking and serving

food in that restaurant.

Preparing Food
Before cooking, most foods need to be prepared, i.e., defrosted, cleaned, cut,
marinated, and so forth. Solidified foods characteristically need to be defrosted.
Indisputably the most secure path is to exchange it to the refrigerator the day
preceding. Be that as it may, an exceptionally productive technique, one that just
obliges a concise visit in the risk zone is to inundate the food in warm water. Evacuate
it the minute its defrosted and instantly cook it to the correct temperature. It is not
prescribed to leave solidified food on the counter at room temperature until defrosted,
as it will mull in the risk zone excessively long.
Cooking Food

At the point when cooking food the objective is warming it to the target temperature
needed to execute its most regular pathogen. As expressed chicken ought to be cooked
to 165, cook fish to 135-140. This extent will guarantee any parasites, hatchlings, and
other squirmy ickiest have kicked the can. Continuously utilize a meat thermometer.
Don't depend on a formula's cooking time. Formulas can not be right or your stove's
adjustment can be off. What's more that brings us to meat. Moderately talking, there is
less to stress over with meat, expecting it has been handled with strict sanitation
strategies. The problem has thus been rooted out. In the event that legitimate
techniques are not taken after, then the danger of E. coli backs its terrible head. In any
case, individuals consume raw meat, for example, steak tartar and hamburger
capriccio the world over and aren't dropping dead by the thousand.
Serving Food
At the end of the day, the essential issue with food administration is keeping food out
of the risk zone. Be exceptionally aware of this when you set up a long gathering,
particularly an open air one or summer grill. Don't permit meats, chilly cuts,
mayonnaise-laden dishes, for example, potato greens, and so on., to sit in the warm
climate throughout the day. Uneaten burgers and mutts ought to be refrigerated and
warmed later if vital. Cool dishes ought to be set in compartments on a cot of ice.

References

Leon, W. Is Our Food Safe: A Consumers Guide to Protecting Your Health and the
Environment.New York, NY: Three Rivers Press (Crown Publishing Group), 2002.
Magan, N., Olsen, M. Mycotoxins in Food: Detection and Control. Boca Raton, FL:
CRC Press, 2004.
Moffat, C., Whittle, K. J. Environmental Contaminants in Food. Boca Raton, FL:
CRC Press, 1999.
Peariso, D. Preventing Foreign Material Contamination of Foods. Malden, MA:
Blackwell Publishing Limited, 2005.
Sapers, G. M., Gorny, J. R., Yousef, A. E. Microbiology of Fruits and Vegetables.
Boca Raton, FL: CRC Press, 2005.
Wilson, C. L., Droby, S. Microbial Food Contamination. Boca Raton, FL: CRC Press,
2000.