Personal Hygiene

Task 3 - Personal Hygiene

1.1

In this picture I am wearing the correct shoes to ensure that nothing goes through my foot e.g knife and nothing drops on it and looking after my safety and hygiene. If I didn't wear correct shoes then I would be having high risks of more sharp objects dropping my foot and it being more painful,than having leather closed shoes.

In this picture I have my hair tied back to ensure that I don´t get any hair in the food and it´s out of the way, so that I can see what i´m doing. If I didn't have my hair tied back then there would be hair in the food and then no one would want to eat the food or they would be worried if there was going to be anymore hair in there.

In this picture I have no nail polish on/acrylic nails on because for mine and the peoples health and safety, I won´t be putting any chemicals from the nail polish into the food and I won´t be worrying about whether my acrylic nails will fall off into the food either.

In this picture I am wearing a clean apron on top of my clothes to make sure I don´t get my clothes dirty from whether if I was baking and making dough etc. It´s also to make sure that I don´t get any stains or marks onto my clothes, whereas if I wear a apron then the mess that I make goes onto my apron and then I can wash my apron straight away after i´ve finished cooking or baking food.

In this picture I have no jewellery on e.g bracelets, rings, watches to make sure no bacteria or dirt from underneath my jewellery gets into the food and i´m not risking anyone´s health. Bacteria, dirt and germs cab be found anywhere on the jewellery so it is better to be safe. 

When you wash your hands your meant to do the 20/20 which is 20 seconds of washing your hands and 20 seconds of drying. It is important to wash and dry your hands for 20 seconds because then you are getting rid of all the bacteria and dirt from under your nails and from your jewellery.

1.2

It is important to cleanse your hands after taking out the rubbish, going to the toilet etc because you aren't carrying around any bacteria or causing any contamination from anything.

1.3

If you have any cuts or open wounds, its important to cover them up with a plaster and if you need to wear a glove as well to make sure no blood is going to be dripping out.

1.5

To make sure you prevent from any contamination, you should wear disposable gloves or use clean tongs when handling with food when sampling to people so that the food is going to be safe.

1.6

It is important to avoid scratching, touching your hair, touching your mouth etc because you don´t want to cause any contamination within the food.

Task 5 - Preparing and handling food

2.1

Before you start cooking and preparing the food, you have to use a clean cloth and spraying the table down with disinfectant spray so your area is clean and germ free.

Once you´ve done that, get your ingredients out and start preparing your food. By getting the correct coloured boards and knives to match the food you are preparing.

You have to wash the dishes in hot soapy water so you get rid of all the food particles off the equipment.

2.2

When you are preparing food, make sure you are using the correct boards and knives with the correct food to ensure no cross contamination.
When receiving and storing food items, make sure there is no ripped packets or dents in cans etc. Transferring food items, making sure they are put into the correct temperature and in the correct place they are meant to be in.
Maintaining foods within their expiry dates, putting the oldest food in the front so they get taken away and putting the newer food in the back. 

2.3

As you remove the rubbish from the rubbish bin, make sure you tie the end up of the bag and then put it into a red rubbish bin or in a big container where rubbish goes in to.

2.4

To prevent pest infestation make sure you have a cleaning schedule set up for your kitchen etc, inspect incoming goods when they get delivered to ensure everything is free from pests, Storing food in airtight containers with pest proof lids and there are other things you can do to make sure no pests get into anything.

Task 7 - Observation

3.2

The temperature of a chicken that is uncooked and came out of the fridge is between 2-4 degrees. Checking that the chicken is cooked, you use a thermometer and seeing if it is at 75 degrees, if it isn't at 75 degrees then you have to cook the chicken some more until it is at the correct temperature.
When reheating the chicken the next day, the temperature has to be 80 degrees.

3.3

If the chicken is in the danger zone, then you must report it to your teacher or whoever is there and then throw the chicken out so you don´t create more bacteria growth. Make sure none of the other food has been contaminated with bacteria.