Catering

Description

GNVQ Hospitality/Tourism Mind Map on Catering, created by Lorraine Foster on 07/05/2020.
Lorraine  Foster
Mind Map by Lorraine Foster, updated more than 1 year ago More Less
leanne.jasmine
Created by leanne.jasmine over 11 years ago
Lorraine  Foster
Copied by Lorraine Foster over 4 years ago
13
2

Resource summary

Catering
  1. Temperatures
    1. Danger Zone = 5'c - 63'c
      1. Hot holding = 63'c
        1. Fridge = 5'c
          1. 8'c by law
          2. Freezer = -18'c
            1. Re-heated food = 75'c
            2. Types of Service
              1. Counter Service
                1. Transport Service

                  Annotations:

                  • Trains, planes ... etc...
                  1. Vended Service
                    1. Gueridon Service
                      1. Seated Service
                      2. Food Safety
                        1. Temperature of food
                          1. Personal Hygiene
                            1. Cleanliness
                              1. Work Triangle

                                Annotations:

                                • Distance from Cooker, Sink and Fridge/Freezer
                                1. Check food
                                  1. Cross Contamination
                                    1. FIFO
                                    2. Personal Hygiene
                                      1. Correct Uniform

                                        Annotations:

                                        • Hair Hat, Chef Whites, Apron, Suitable shoes.
                                        1. Showering

                                          Annotations:

                                          • BO is off putting
                                          1. Keeping nails short
                                            1. No Jewellery
                                              1. Blue plasters
                                              2. Cleanliness
                                                1. Wipe surfaces
                                                  1. Clean as you go
                                                    1. Wash Hands
                                                      1. Empty bins
                                                        1. Wipe Spills
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