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Food and Health Safety Flashcards
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- 1HACCPHazard Analysis and Critical Control Point (HACCP) is a systematic approach to identifying and controlling hazards, whether they be microbiological, chemical or physical, that may be a danger in the food preparation process.
- 2Washing HandsShould be done every 20 minutes with hot soapy water.
- 348 hours ruleWhen suffering from vomiting or diarrhoea, you should only return to work 48 hours after the symptoms have cleared.
- 4High-Risk AreasAreas in the workplace you should be vigilant of, as there is a high hazard risk associated with them.
- 5Clean As You GoA rule of thumb when working that helps to keep the building clean and tidy throughout the day.
- 6Manual HandlingWhen lifting any item remember to bend your knees, use your leg muscles and straighten your back holding the item at waist level.
- 7'The Danger Zone'The temperature range where bacteria multiply exponentially (Between 5°C and 63°C).
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- El usuario ha eliminado su información de asignaturas Fichas sobre Food and Health Safety Flashcards, creado por Usuario eliminado el 26/07/2017.
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- Usuario eliminado · jul 2017
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- Creado por Andrew Burke · 26 jul 2017
- Copiado por Andrew Burke · 26 jul 2017
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