Review for test 2 Chapter 6 Read- Storing and Serving Food 6.9‚ 6.10‚ 6.12‚ 6.13‚ Combines utility with aesthetics and meaning. 6.9 “Three-Legged Ting with Cover” 6th Century‚ from China‚ simple shape‚ three legs‚ repeated circles‚ quatrefoil pattern‚ made of bronze‚ made for liquids such as “ritual wine” may have been placed next to deceased ancestors as a shrine for good blessings 6.10“Basket” 1890-1910‚ from the Promo tribe (California)‚ basket decorated with feathers shells over the
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Unit 9450 Meet food safety requirements when providing food and drink for indviduals 1.1) The top priority in any kitchen is hygiene. It is important that preparing‚ serving‚ and storing food is done correctly. When preparing food‚ the area must be completely clean and free of bacteria before and after use. Serving food must also be done correctly. Use the correct PPE. Storing food is one most important key factor. It is important to store food correctly in fridges and food is protected‚ such as
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meet food and safety requirements when providing food and drink for individuals 1.1 food safety hazards when preparing‚ serving‚ storing and cleaning away food and drinks are of three types‚ namely‚ biological and chemical hazards. 1.2 this is important because it prevents food poisoning for the individual for e.g. if i don’t take all the necessary precautions when preparing food or drink‚ the service user may get food poisoning which could end with the service user going into hospital.
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|1.1 identify potential food-safety hazards when | | |preparing‚ serving‚ clearing away and storing food | | |and drink | | | |Food safety hazards when
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preparation and serving of food. Food safety Act 1990 This covers health and hygiene in the setting. We have to be checked by the environmental health officer. Storage of food – We store food safely in the fridge The fridge should be 3-5 degrees. Freezers should be -18 degrees Make sure we store them in the right place cover up food in the fridge‚ make sure they are kept in date. preparation of food- aware of different chopping boards – we only prepare food that the children
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Module 1 Food Microbiology Sanitation and Safety WHAT IS Food Sanitation? Food sanitation is more than just Cleanliness. It includes protecting food in the ff. • Contamination • Harmful bacteria • Poisons • Foreign bodies The primary tenet of food service sanitation Is absolute cleanliness. Definition of terms commonly used Acidity = measured on a pH scale from 0 to 14.0 Additive = a chemical added to food Bacterium = a single-celled organism Contamination = unintended presence
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accreditation number: Meet food safety requirements when providing food and drink for individuals HSC 2029 2 2 15 T/601/9450 Unit purpose and aim This unit is aimed at those working in a wide range of settings. It provides the learner with the knowledge and skills required to meet food safety requirements when preparing‚ serving‚ clearing away and storing food. Learning Outcomes The learner will: 1 Understand the importance of food safety measures when providing food and drink for individuals Assessment
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|FOR FOOD SAFETY IN SCHOOLS | | |[pic] | Introduction This NUT guidance has been prepared to highlight the health and safety hazards which can exist in the absence of clear policies and procedures on the safe preparation of food in schools. It covers a range of issues which need to be addressed when carrying out
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Food is an essential constituent in human life. Nevertheless‚ some foods can be detrimental to a person’s organism by causing life-threatening diseases. For that reason‚ food safety comes into play. Food safety is a scientific discipline describing handling‚ preparation‚ and storage of food in ways that prevent illness. This includes a set of laws that should be followed to stay away from potentially severe health hazards. Food can transmit disease from individual to individual‚ and also serves
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1-What type of hazard could occur by wearing jewelry while preparing food? A-Physical and biological 2- The greatest concern about having the pests in restaurants is that they will ----------- A-? 3-bactarial growth can be minimized by ------ A- Time temperature oxygen moisture 4-The term sanitizing is defind as: A- Reducing harmful microorganism to safe level 5-The proper sequence for cleaning food contact in a three compartment sink is: A- Wash‚rinse and sanitize 6- Which will be the best method
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