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1.4c - Health, Safety and Hygiene Food Handling

1.4c - Health, Safety and Hygiene Food Handling

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1.4c - Health, Safety and Hygiene Food Handling

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  1. 1.4c - Health, Safetyand HygieneFood Handling With Ms Pirt Ms Pirt| 1.4c - Food Handling WJEC GCSE Catering Chaucer School

  2. Lesson Objectives Identify good personal hygiene. Identifygood food hygiene. Identifygood kitchen hygiene. Ms Pirt| 1.4c - Food Handling WJEC GCSE Catering Chaucer School

  3. E Food Handling • Food handling can be categorised into 3 simple areas. • Personal Hygiene • Food Hygiene • Kitchen Hygiene • High standards of personal, food and kitchen hygiene are needed to keep food safe and prevent food poisoning. Ms Pirt| 1.4c - Food Handling WJEC GCSE Catering Chaucer School

  4. E What do we mean by personal hygiene? • Good personal hygiene means ensuring that germs found in or on the body do not transfer to food. We need to have high standards of personal hygiene or cleanliness! • In groups, discuss and note down what you think would make good personal hygiene. We will share our thoughts in 5 minutes time! Hint: think head to toe Ms Pirt| 1.4c - Food Handling WJEC GCSE Catering Chaucer School

  5. E Personal Appearance of Kitchen Staff No jewellery (except wedding ring) Loose-fitting trousers No heavy perfume, scent or aftershave Neckerchief to absorb sweat from neck Clean complexion No facial piercing Wearing of hat Long Hair tied back Discreet make-up Nails short and clean No nail varnish. No illness or stomach complaints Flat, comfortable shoes (Non-slip with protective toe caps for kitchen Daily shower/bath No body odour (B.O.) Cuts covered with blue waterproof plasters Correct clean uniform Ms Pirt| 1.4c - Food Handling WJEC GCSE Catering Chaucer School

  6. E What do we mean by food hygiene? • Good food hygiene means ensuring food is safe to eat so that it does not give customers food poisoning. • In groups, discuss and note down what you think would make good food hygiene. We will share our thoughts in 5 minutes time! Ms Pirt| 1.4c - Food Handling WJEC GCSE Catering Chaucer School

  7. E What do we mean by food hygiene? • Food handlers should: • Store foods at the correct temperature. • Defrost food thoroughly before cooking. • Keep food cool, clean and covered. • Prepare food as close to cooking or serving time as possible. • Take steps to prevent cross contamination. • Use colour coded boards and knives. • Separate raw and cooked foods. • Prepare food on clean work surfaces. • etc. • etc. • etc. Ms Pirt| 1.4c - Food Handling WJEC GCSE Catering Chaucer School

  8. E What do we mean by kitchen hygiene? • Good kitchen hygiene means ensuring kitchens are clean and well organised so that customers are not at risk of food poisoning. • In groups, discuss and note down what you think would make good kitchen hygiene. We will share our thoughts in 5 minutes time! Ms Pirt| 1.4c - Food Handling WJEC GCSE Catering Chaucer School

  9. E What do we mean by food hygiene? • Kitchens should: • Have a cleaning schedule. • Have good ventilation/lighting/extraction • Have clean/ventilated food stores. • Rotate stock so that the oldest stock is used first (damaged stock should be disposed of). • Clean and check fridges/freezer regularly. • Wash dirty pans/cutlery/crockery ASAP. • Have designated hand-wash and cloak room facilities. • Have floors/walls/work surfaces that are easy to clean and sanitise. • Mop up spillages immediately. • Wipe down surfaces. • Have high standards of waste disposal. • Cover all bins • Have good pest control • Report cases of infestation of insects. Ms Pirt| 1.4c - Food Handling WJEC GCSE Catering Chaucer School

  10. Bacteria Bite Business • Click on the YouTube Hyperlink to access the FSA video “Bacteria Bite Business” Ms Pirt| 1.4c - Food Handling WJEC GCSE Catering Chaucer School

  11. Recap • Can you Identify good personal hygiene? • Can you Identify good food hygiene? • Can you Identify good kitchen hygiene? Ms Pirt| 1.4c - Food Handling WJEC GCSE Catering Chaucer School