Food and Health Safety Flashcards


Hospitality Flashcards on Food and Health Safety Flashcards, created by Andrew Burke on 07/26/2017.
Andrew Burke
Flashcards by Andrew Burke, updated more than 1 year ago
Andrew Burke
Created by Andrew Burke almost 7 years ago

Resource summary

Question Answer
HACCP Hazard 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.
Washing Hands Should be done every 20 minutes with hot soapy water.
48 hours rule When suffering from vomiting or diarrhoea, you should only return to work 48 hours after the symptoms have cleared.
High-Risk Areas Areas in the workplace you should be vigilant of, as there is a high hazard risk associated with them.
Clean As You Go A rule of thumb when working that helps to keep the building clean and tidy throughout the day.
Manual Handling When lifting any item remember to bend your knees, use your leg muscles and straighten your back holding the item at waist level.
'The Danger Zone' The temperature range where bacteria multiply exponentially (Between 5°C and 63°C).
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