Catering

Five First Aid legislation

1.There must be at least one first aid box for every 150 people, 2. at least one named qualified first aider for every 150 people,3. a responsible person in charge 4. first aid boxes regularly checked, 5. first aid boxes must be easily aviable

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Fridges

1 to 5

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Freezers

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Cooked core temperature

75

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Hot holding point

63

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Danger zone

4 to 63

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Boiling water

100

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Environmental health officer (EHO)

EHOs are employed to look after the safety and hygiene of food through all the stages of manufacture or production from distribution to storage and service

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Listeria

Found in raw meat, poultry, egg, milk

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Salmonella

found in meat, gravy

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Staphylococcus

Found in meat, poultry, salad

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E-coli

Found in soft cheese, minced beef, chicken

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HACCP

Hazard Analysis and Critical Control Points

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EHOs' points

food quality, food safety, food composition, food labeling

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To avoid food poisoning

Wash your hands, Clean the cooking area, use the right chopeing board, storage of food, food labeling, right place in the fridge

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Food Poisoning

It's an illness you get by eating contaminated food. Food is contaminated if there is something in it which should not be there.

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Food poisoning causes

Stomach ache, fever, symptoms, vomiting, sickness

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High risks foods

moist and high in protein: meat, egg, fish, cooked rice, diary, gravies

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Get Revising

Catering

Other cards in this set

Card 2

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Card 3

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Card 4

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Card 5

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