FOOD SERVICE

​UNIT 6 FOOD and DRINK SERVICE

By rob winter

WASH YOUR HANDS WITH WARM WATER BEFORE PREPARING FOOD AND AFTER HANDLING RAW FOOD ,TOUCHING WASTE AND AFTER COUGHING OR SNEEZING.

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​PERSONAL HYGIENE 1

AVOID WORKING WHEN UNWELL OR ILL

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PERSONAL HYGIENE 2

ALWAYS SERVE IN A CLEAN APRON

​PERSONAL HYGIENE 3

WEAR UNIFORM INCLUDING HAIR TIED BACK

​PERSONAL HYGIENE 4

REMOVE JEWELLERY , NAIL POLISH , FALSE NAILS

​PERSONAL HYGIENE 5

​USE DISPOSABLE TOWELS FOR DRYING HANDS

​PERSONAL HYGIENE 6

COOK FOOD THOROUGHLY , MAKE SURE IT'S STEAMING HOT THROUGHOUT

​COOKING AND CHILLING 1

USE A FOOD THERMOMETER TO ENSURE CORRECT TEMPERATURE

​COOKING / CHILLING 2

REHEAT ANY FOOD TO 70*C​

​COOKING / CHILLING 3

MAKE SURE FOOD IS PROPERLY DEFROSTED BEFORE COOKING

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​COOKING / CHILLING 4

KEEP RAW FOOD AND COOKED FOR SEPARATE AT ALL TIMES

​CROSS CONTAMINATION 1

​USE SEPARATE CHOPPING BOARDS AND UTENSILS FOR RAW AND COOKED FOOD.

​CROSS CONTAMINATION 2

STORE AND KEEP RAW AND READY TO EAT FOOD SEPARATE FROM EACH OTHER

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​CROSS CONTAMINATION 3

DO NOT WASH RAW MEAT AND CHICKEN

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​CROSS CONTAMINATION 4

WASH / CLEAN SURFACES IMMEDIATELY AFTER BEING IN CONTACT WITH RAW FOOD

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​CROSS CONTAMINATION 5

USE SAFE CLEAN WATER FOR CLEANING AND SAFE PREPARATION

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​other important considerations 1

​PROTECT FOOD FROM PESTS AND INSECTS

​OTHER IMPORTANT CONSIDERATIONS 2

USE FOOD THAT IS WITHIN SELL BY DATE​

​OTHER CONSIDERATIONS 3

REPAIR OR REPLACE ANY DEFECTIVE EQUIPMENT

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​0THER CONSIDERATIONS 4