Health and safety

Health and safety 

In this photo (to the left) it is showing Shvoune wearing an apron so that no cross-contaminating will occur during the cooking processes because her school uniform will not get in the food or anything off her uniform won't fall into the food. 

In the photo to the right, Shvoune has her hair tied up so that no cross-contaminating will occur during cooking, this is because if her hair is tied up there is no risk of hair or dandruff falling into the food and contaminating it. Another important reason to keep your hair up is if any hair falls in front of your face and you need to tuck it behind your ear it could risk contaminating the food with bacteria. It is not just touching your hair but also touching your mouth, nose, and spitting that put your food at risk of contamination. 

In the photo to the left, it is showing Sophie wearing fully covered shoes, and her laces being tied up, this means there is no risk of safety hazards and the kitchen is a safe area.

In the photo to the right it shows Jayden with clean hands and clean-cut nails, this means there is no risk for contamination because bacteria have no place to get under and the bacteria is washed off of his hands. Because Jayden has no cuts or open skin he does not need plasters or gloves but to ensure there are no bacteria in the food we would need to cover the problem areas before cooking. Jayden also removed any rings or watches he had on, this is because under and on jewelry is a high-risk area for bacteria to grow

Every we are picking food up or transporting it we will use tongs to that any bacteria from our hands or dirty utensils won't get on the food. and when we  are testing to food whether it be to check if it's cooked or if it tastes right we use clean utensils to prevent cross-contamination



In both of these photos, it is showing the hygiene in the kitchen is safe for cooking. In the photo on the right, Jayden is washing his hands to ensure there is no contamination of food, we make sure after touching chicken or any meat that we wash our hands so no cross-contamination occurring. We also need to wash our hands after doing unavoidable activities like going to the toilet or handling rubbish. On the photo to the left, it shows Shvoune washing the bench after using any food so that no cross-contamination occurs during the different stages of cooking the meal and after.

Task 5

2.1
When cleaning the workspace and tools we need to ensure that all the products have been prepared the manufactures instructions. As soon as we enter the kitchen/workspace, we need to clean down the tables and benches with anti-bacterial spray and wipe it down with a clean cloth, When handling high risk foods such as chicken we need to either clean or use another tool to carry out the rest of the task, if we use dirty told on more then one food it could cause cross-contamination e.g using a meat knife after cutting chicken to cut veggies. After preparing one part of the meal we should wipe and spray down the table once more and clean any tools we have been using during the cooking process so that the workspace remains germ-free. When cleaning kitchen tools we should rinse them in hot soapy water so that all bacteria gets killed.

2.2
When handling and storing food we need to ensure no cross-contamination occurs. To prevent any risks of contamination we should keep our hands clean and keep any tool we are using clean. When storing food you should store it according to the instructions on the package, also is storing meats place them at the bottom of the fridge or freezer so that no liquids contaminate the other foods. When preparing your food always check the expiry date to ensure it is safe to eat. When transferring foods we need to make sure  we take the right precautions so that no food gets contaminated with either dirty utensils or other factors

2.3
Rubbish is usually kept at the back of the kitchen in an enclosed container so that no pests are attracted to it and so the kitchen workspace is clean and tidy which will benefit the working and the quality of the food.

2.4
If you keep all your workspaces tidy there will be less risk of pests getting in and getting bacteria in the workspace, it is important for the kitchen to be an enclosed workspace with no rodents or pests around the food. We would also want to constantly remove any rubbish in order for no pests to be attracted to the kitchen.

Task 7

When you take food out of the freezer it should be at -18c and should only be let to defrost in the open for 2 hours or it is at risk of contamination. If you take the food out of the fridge or freezer and its, not at those temperatures you should double-check the temperature your fridge is set to and change it till its the correct number, if your food was not the correct temperature you will need to check that there has been no contamination, if there is you will need to throw it away because there is risk of it being contaminated along with any other food in the fridge. When you're cooking food like chicken it should reach the temperature of 75c and stay there till fully cooked, you can tell if it's cooked by the color and by using a thermometer. If it is not cooked all the way through you and whoever is eating the food could potentially get salmonella so to ensure that the there is no risk continue cooking the food until the temperature reaches 75c and doesn't go down. Other meats also need to be cooked at 75c so that all bacteria dies and there is no risk of getting sick and the same rules apply if the food is at the incorrect temperature. When reheating food you need to heat it to 80c so that any bacteria that has grown on it gets killed so that you don't get sick.