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Level 2 BTEC Health and Social Care Nutrition P5

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Introduction

Level 2 BTEC Health and Social Care Nutrition P5 Restaurants especially have to implement safe practises when preparing, cooking and serving food. Can you produce a guide book that could be given to kitchen staff to help show what safe practices in the kitchen involve. Produce a quick reference booklet that could be kept in the kitchen for immediate use by kitchen staff. Include diagrams and pictures to show and enhance your knowledge of the recommended safe practises. Make sure that you also include the correct times and temperatures recommended by health and safety guidelines. It's very important to prepare food safely, to help stop harmful bacteria from spreading and growing. Your hands can easily spread bacteria and germs around the kitchen and onto food. It is important to wash your hands thoroughly with soap and warm water. before starting to prepare food � After touching raw meat, including poultry � After using the toilet � After touching the bin � After contact with animals Dry your hands properly because if they are wet they will spread bacteria easily. ...read more.

Middle

If work surface, utensils and chopping boards have been touched by raw meat, poultry or eggs, you'll need to wash them thoroughly, to prevent cross contamination. Don't forget to regularly change dish cloths and paper towels. They may seen clean but many harmful bacteria can be growing on them. Colour coded chopping boards help eliminate cross contamination during food preparation and is widely practised. It's vital to keep raw meat away from cooked food, such as salad, fruit and bread. This is because these types of food won't be cooked before you eat them, so any bacteria that get onto the food won't be killed. To help stop bacteria from spreading, remember these things: � Don't let raw meat touch other foods. � Never prepare cooked foods using the same chopping board or knife that you used to prepared raw meat unless they have been washed thoroughly. � Always wash your hands carefully after touching raw meat or fish and before you touch anything else. ...read more.

Conclusion

If the food has been cooked in advance, cover it and keep it above 63�C until it's time to eat. If food has been micro-waved, stir it from time to time to make sure it cooks evenly. 5�C to 63�C is the Temperature Danger Zone! Most bacteria thrive in the TDZ so store food below 5�C and above 63�C Storage in refrigerators Temperature inside your fridge should be below 5C. This will in most cases prevent the growth of bacteria, and surely slow it down so they will not multiply to unsafe numbers. Do not over-crowd fridge, this will not allow the air to circulate properly and the fridge will then not function efficiently. Always keep raw food on the lower shelves and the cooked food above, this way any 'drips' cannot contaminate ready to eat food. Never put hot food into the fridge. This will cause the temperature of the fridge to rise, and the refrigerated food already in there will begin to warm up. Cover food well, to prevent it from becoming contaminated and it will also prevent it from drying out so that the quality will be maintained. Recommended storage time: ...read more.

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