nzqa unit standard 15620 cookery apply knowledge of hygiene and safety in the preparation, serving...

NZQA UNIT STANDARD15620COOKERY

Apply knowledge of hygiene and safety in the

preparation, serving and storing of food.

Three rules of Food Safety

[Slide 3]

1. Prevent Contamination

2. Prevent Growth3. Kill Bacteria

Conditions for the growth of Micro-organisms

[Slide 4]

TIME

FOOD

MOISTURE WARMT

H

Other causes of food spoilage and poisoning

[Slide 5]

Chemicals in the kitchen

Enzymes

VerminDisease-carrying insects

Chemicals on food

PERSONAL HYGIENE

[Slide 6]

HANDS APRONS HAIR

OPEN WOUND

S

TASTING ILLNESS

FOOD SAFETY: CLEAN HANDS

[Slide 7]

REMEMBER THE 20 + 20 RULEWASH 20 seconds + DRY 20 seconds

= CLEAN hands

Chopping boards

[Slide 8]

Vegetables and Fruit

General Purpose

Cooked Meat

Raw fish

Raw Meat

Raw Poultry

For general commercial kitchens the chopping boards are colour coded

according to food group

Storage Temperatures

[Slide 9]

Freezers need to

be maintained at

-18°C or below.

Below -18°C

Below 4°C

Cooked Foods&

Ready–to–eat

Raw foods

Fridges need to

be maintained at

4°C or below

Food hygiene practices

[Slide 10]

Receiving the food

Storing the food in dry stores

Storing the food in a fridge

Preparing the food

Cooking food

Food hygiene practices…. cont

[Slide 11]

Reheating food Serving food Removing the rubbish

Serving food

[Slide 12]

Serving food…. cont

[Slide 13]

Key Temperatures for Food Safety

[Slide 14]