Catering

Catering

1. Temperatures

   • Danger Zone = 5'c - 63'c
   • Hot holding = 63'c
   • Fridge = 5'c
     • 8'c by law
   • Freezer = -18'c
   • Re-heated food = 75'c

2. Types of Service

   • Counter Service
   • Transport Service
     • Trains, planes ... etc...
   • Vended Service
   • Gueridon Service
   • Seated Service

3. Food Safety

   • Temperature of food
   • Personal Hygiene
   • Cleanliness
   • Work Triangle
     • Distance from Cooker, Sink and Fridge/Freezer
   • Check food
   • Cross Contamination
   • FIFO

4. Personal Hygiene

   • Correct Uniform
     • Hair Hat, Chef Whites, Apron, Suitable shoes.
   • Showering
     • BO is off putting
   • Keeping nails short
   • No Jewellery
   • Blue plasters

5. Cleanliness

   • Wipe surfaces
   • Clean as you go
   • Wash Hands
   • Empty bins
   • Wipe Spills