Catering

Catering

1. High risk food Groups

   • Elderly
   • Pregnant women
   • Ill people
   • Babies/Young children

2. Food safety temperatures

   • 100o - Boiling point of water
   • 82o Sterilising
   • 72o- Re-heating food
   • 63o - Keep hot food above
   • 37o - Body temperature
   • 0 - 63o - DANGER ZONE
   • 8o - Chilled food kept below
   • 5o - Keep fridge at or below
   • 0o- Freezing point of water

3. Food Comtamination

   • Physical - hair, plastics, bones, fruit pips, jewelery, glass, fingernails, feathers, chicken, peelings, strings, staples and srews
   • Chemical - pestisides, diesel, chemicals, bleach, washing up liquid
   • Bacterial - listeria, e-coli, botulism, salmonella, clostridium, perfringens, staphyliococus aureus

4. Food safety act

   • Keep yourself clean
   • Keep the workplace clean
   • Wear suitable clothing
   • Protect against food contamination
   • Store, prepare and serve food at the correct tempertaure
   • Inform your manager if you are ill
   • Do not work with food if you have symptoms of food poisining