Food safety and customers within the hospitality

Transcript:Food safety and customers within the hospitality:
Food safety and customers within the hospitality industry Content: Safe food handling in hospitality outlets Learning outcomes. Students should be able to: Demonstrate safe working methods when receiving and storing food. Demonstrate knowledge of correct management of food, including First In, First Out (FIFO) principle. Prepare, cook and serve food observing hygiene rules. Images © thinkstockphotos.co.uk The government sets out regulations (rules) that have to be followed in all businesses selling food HOW are customers kept safe? What is covered by the regulations? Food premises Staff training Food handling When are checks made? Regular inspections by Environmental Health Officers Premises In good condition Clean Proper food storage areas Temperature controlled refrigerators and freezers for perishable and frozen foods All equipment must be working properly Separate hand washing and food washing areas First aid facilities Cloakrooms, lockers and toilet facilities for staff No evidence of pests Images © thinkstockphotos.co.uk Employees Hygiene practices – kitchen staff dress code Long hair must be tied back and wear chef’s hat or hairnet Short clean nails – no nail polish and no jewellery No strong perfume or aftershave Non slip flat shoes in the kitchen Clean uniform Males with beards must cover beard with a face net Images © thinkstockphotos.co.uk Fast facts – food handlers All food handlers must by law Have up to date training in food safety Wear clean ‘whites’ or appropriate uniform Tie back hair and wear a hat Not wear nail polish Not wear jewellery Not cough or sneeze over food Not lick fingers or spoons Wash hands frequently and especially after handling raw meat after handling dirty vegetables after going to the toilet Cover cuts with a blue plaster Report when they are or have been ill particularly with a stomach upset Discuss each of these rules and give reasons why each one is important for food safety Images © thinkstockphotos.co.uk Food Deliveries All food deliveries must be checked carefully The temperature of frozen food must be checked using a temperature probe to ensure it is at -18oC The temperature of chilled food should be 5oC The packaging of dried foods must be inspected to check it is not damaged. Fresh fruit and vegetables should not show signs of wilting or damage. Records must be kept showing that checks have taken place Images © thinkstockphotos.co.uk Food storage Good stock control systems must be in place so that all food is