megzzastburyy456
Mind Map by , created over 6 years ago

Catering Mind Map on Catering, created by megzzastburyy456 on 04/28/2013.

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megzzastburyy456
Created by megzzastburyy456 over 6 years ago
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1 High risk food Groups
1.1 Elderly
1.2 Pregnant women
1.3 Ill people
1.4 Babies/Young children
2 Food safety temperatures
2.1 100o - Boiling point of water
2.2 82o Sterilising
2.3 72o- Re-heating food
2.4 63o - Keep hot food above
2.5 37o - Body temperature
2.6 0 - 63o - DANGER ZONE
2.7 8o - Chilled food kept below
2.8 5o - Keep fridge at or below
2.9 0o- Freezing point of water
3 Food Comtamination
3.1 Physical - hair, plastics, bones, fruit pips, jewelery, glass, fingernails, feathers, chicken, peelings, strings, staples and srews
3.2 Chemical - pestisides, diesel, chemicals, bleach, washing up liquid
3.3 Bacterial - listeria, e-coli, botulism, salmonella, clostridium, perfringens, staphyliococus aureus
4 Food safety act
4.1 Keep yourself clean
4.2 Keep the workplace clean
4.3 Wear suitable clothing
4.4 Protect against food contamination
4.5 Store, prepare and serve food at the correct tempertaure
4.6 Inform your manager if you are ill
4.7 Do not work with food if you have symptoms of food poisining

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