NZQA UNIT STANDARD 15620 COOKERY

1. NZQA UNIT STANDARD15620COOKERY Apply knowledge of hygiene and safety in the preparation, serving and storing of food.

2. [Slide 3] Three rules of Food Safety Prevent Contamination Prevent Growth Kill Bacteria

3. [Slide 4] Conditions for the growth of Micro-organisms TIME FOOD MOISTURE WARMTH

4. [Slide 5] Other causes of food spoilage and poisoning Chemicals in the kitchen Disease-carrying insects Vermin Chemicals on food Enzymes

5. [Slide 6] PERSONAL HYGIENE HANDS APRONS HAIR OPEN WOUNDS TASTING ILLNESS

6. [Slide 7] FOOD SAFETY: CLEAN HANDS REMEMBER THE 20 + 20 RULE WASH 20 seconds + DRY 20 seconds = CLEAN hands

7. [Slide 8] Chopping boards For general commercial kitchens the chopping boards are colour coded according to food group Vegetables and Fruit Raw fish Raw Meat Cooked Meat Raw Poultry General Purpose

8. [Slide 9] Storage Temperatures Cooked Foods & Ready–to–eat Raw foods Fridges need to be maintained at 4°C or below Below 4°C Freezers need to be maintained at -18°C or below. Below -18°C

9. [Slide 10] Food hygiene practices Receiving the food Preparing the food Storing the food in dry stores Storing the food in a fridge Cooking food

10. [Slide 11] Food hygiene practices…. cont Reheating food Serving food Removing the rubbish

11. [Slide 12] Serving food

12. [Slide 13] Serving food…. cont

13. [Slide 14] Key Temperatures for Food Safety