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]