Miss Essay

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[pic] Meet food safety requirements when providing food and drink for individuals. HSC 2029. Q. Identify potential food safety hazards when preparing, serving, clearing away and storing food and drink. HSC 2029 1.1 There are many hazards you can come across when preparing, serving, clearing away and storing food or drink. There may be physical hazards which can be found in food.Such as hazards added during food processing .There may be glass ,plastic or hair found in your food.Also there may be hazards what are naturally present in the food such as hair,dirt or leaves.There can also be biological hazards. Hazards which live within food can occur from multiple sources. Pathogens are the microorganisms which cause harm to humans, when they reach a high level in food. Some examples are: Bacteria e.g. salmonella, staphylococcus aureus, bacillus cereus Viruses e.g. hepatitis A, influenza Yeasts Moulds It is very important you know how to handle raw food or fresh food.All workers should be aware of and practice personal hygine. Food should be stored at the correct temperature. Also stored in the correct conditions Not using same utensils for raw meat and other foods Food should be served at the correct temperature, temperature should be monitored if food is kept in warming trays. The top priority in any kitchen is Hygiene; it is vital to prevent bacterial contamination and Food Poisoning. The way in which food is prepared, cooked, served and stored will determine the extent to which food retain its valuable nutrients. Preparing and serving: Example: To avoid transferring the bacteria which naturally occur in raw meat and fish to other cooked foods, wash knives, chopping board and your hands immediately after you have finished preparing each type of food. When stocking your fridge, place raw meat and fish in separate, covered

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