AS: 90959 Demonstrate knowledge of practices

and strategies to address

food handling issues

PREPARING TO COOK IN CLASS

Personal hygiene
Food hygiene
Equipment preparation
Workstation preparation
Preparation of

ingredients
Temperature control

We will look at each of these

headings in the order we will
use them in class.
Then we will look at how
these same Food Safety
rules are used in the
Hospitality Industry.

PERSONAL HYGIENE
Keep work clothing clean
Wear covered shoes
Wear a hairnet and cover

all hair.

Why do we need to
wear a hairnet?

1.Hair contains
bacteria and could
cross contamination if
it fell into the food.
2. Bacteria from the
hair could transfer
from the hair to
the food causing cross

PERSONAL HYGIENE CONTINUED

Cover any cuts with

waterproof bandages.
No Nail polish. Remove

any jewellery from hands.

PERSONAL HYGIENE CONTINUED

Cover any cuts with

waterproof bandages.
No Nail polish. Remove

any jewellery from hands.

Do you know why you

should not wear nail
polish when cooking?
1.
2.

1. It can chip off into

the food
2. It also hides dirt
and bacteria.
When scrubbing
your nails you can
not see if they are

What about jewellery?

Why does it have to be
removed?

Jewellery can harbor

bacteria.
You can not clean properly
underneath and it is a warm
moist environment, ideal for
bacteria to grow.

PERSONAL HYGIENE CONTINUED

If you use disposable

gloves, change them

regularly.
Wash your hands regularly

using the correct procedure.

Steps for effective hand

washing:
Wet hands
Apply soap
Rub together for at least
20 seconds
Rinse thoroughly under
running water

Discuss times when

you should wash your
hands when cooking
with your kitchen group
*?
*?
*?

Here are 5 times you should

always wash your should
hands when working with
food
1) After the toilet
2) After touching your hair
3) After blowing your
nose/sneezing/coughing
4)After handling raw meats
5) After putting your hands in

PERSONAL HYGIENE CONTINUED

Make sure your

apron is clean
and worn
correctly
Why?

Aprons provide a barrier

between the bacteria that
might be on your clothing
and food.
They need to be clean at the
start of every shift in the
hospitality Industry and
changed if dirty.

Is it acceptable for food

establishment staff to
work while ill as long
as they
closely follow proper
hygiene practices?

Food establishment staff

should not come to work
until cleared by a doctor.
Viruses and bacteria could
be easily passed onto
other
staff or onto the food they
handle

WORKSTATION
PREPARATION
Your work area should be clean and

tidy before you start any preparation.

Spray down your work area with the

cleaner
provided. Remember to wash your
hands after.

WORKSTATION
PREPARATION

!!Cluttered and dirty work

areas are hazardous and
can harbour germs.

Why do we sanitise the

table tops before
cooking?

We dont know who has

been at the table before us
and what they have been
doing.
We want to prevent
potential harmful
bacteria transferring
into the food

WORKSTATION PREPARATION
CONTINUED

Make sure you have enough

space to set up your board,

knife and mise-en-place.
Your board should have a
white mat or damp towel
underneath to keep it from
slipping.

WORKSTATION PREPARATION
CONTINUED

Your knife should sit

beside your board with

the cutting edge facing
in.
Now you are ready to
begin.

MISE-EN-PLACE (To put in place)

Mise-en-place is is a

French term for the

gathering of all
ingredients and
equipment and putting
them in place ready for
service.

MISE-EN-PLACE (To put in place)

This is the mise-enplace for Minestrone

soup

PREPARATION OF
INGREDIENTS
Make sure you

have the
correct
quantity of
each
ingredient for
your selected

PREPARATION OF
INGREDIENTS
Get ALL your ingredients

at the beginning of the

lesson.
Check the quality of your

ingredients.

TABLE SET UP
As you work in pairs, your table should be set

up as follows, facing the front of the class.

EQUIPMENT PREPARATION
Keep equipment clean

and in good working order.

When choosing
equipment, make sure it is
appropriate for the job.

EQUIPMENT PREPARATION
CONTINUED
Check that all the equipment you

need is available and set out for

ease of use.
Make sure you know how to

use the equipment.

If not, ask!

PRE-HEATING YOUR
EQUIPMENT
If your recipe requires

you to pre-heat your

oven, make sure this is
done at the start of the
lesson.

FOOD HYGIENE
Keep food refrigerated70
until

you need to use it.

What is the danger

zone?

c
5c

What is the danger zone?

5C to 70C
Food in this
range
experiences
rapid
bacterial
growth

70C

Avoid 5C to
70C

What is bacteria?
They are single celled microorganisms (cant be seen)
Bacteria live everywhere
Some bacteria are good for us
(help digest)
Others are extremely
dangerous and make us very
sick
BACTERIA WILL NOT SPOIL

Bacteria need the following

elements to grow:
Food
Time
Temperature
Oxygen (or lack of)
Moisture

What then, is the ideal

temperature for a
fridge and freezer?

The proper temperatures for

the fridge and freezer are:
Fridge: 2-4C bacteria are
still multiplying but slowly
Freezer: -18C bacterial are
dormant, not dead

FOOD HYGIENE
Store raw meat below

cooked and ready to eat

foods. These should be
covered, labelled with
name and date.

How would you store

raw chicken or a
cooked meat pie in
the fridge?

RAW CHICKEN
=In a
container,
covered,
labelled and
dated. Placed
on the lowest
shelf of the
fridge

d
Cooke
pie
meat

Raw
n
chicke

COOKED MEAT
PIE =Cooled,
covered,
labelled and
dated. Placed
above raw
meat

d
Cooke
pie
meat

Raw
n
chicke

FOOD HYGIENE
For dry goods,

always rotate
stock
*First in First out
=FIFO

FOOD HYGIENE
Leftover food should be

cooled quickly so it
spends the least amount
of time possible in the
Danger Zone

How can you cool food

quickly?

Pour into a shallow

container and place
on a cake rack or egg
cartoon to cool
If a smaller pot, place
pot in a sink of cold
water and stir until
cool. Replace cold

Why can you only

reheat food once?

Remember food in this

range experiences rapid
bacterial growth.
Further travelling
through the danger
zone allows bacterial
growth which could
lead to
Food poisoning
Avoid 5C to
70C

70C

FOOD HYGIENE
When working with raw meat,
clean and sanitise your
hands, board and utensils
between preparing raw food
and handling cooked or ready
to eat foods.

THE KEY STEPS ARE

(particularly chicken)
Scrape scraps into the
rubbish
Rinse board and knife in
cold water
Wash in hot soapy water
Rinse in hot water

Why is this procedure

important?

To prevent cross
contamination

FOOD HYGIENE
Make sure meat, such as

pork, chicken, mince and

sausages are cooked
thoroughly.
75c

Why is it important to
always cook sausages,
mince and chicken
thoroughly?

To ensure it is safe to eat.

Now we are going to see

what these Food Safety
rules look like in the
workplace.
30 minute movie:
Implementing a Food
Safety program:

HEALTH AND SAFETY

Some best practice rules we
can apply are:
Using the right knife for the task

you are doing and use it correctly.

Taking care around hot kitchen

equipment

HEALTH AND SAFETY

Taking care when

moving hot liquids.

Using oven mitts when

handling hot items.

HEALTH AND SAFETY

CONTINUED
Make sure pot handles do

not hang over the edge of

the elements.
Cleaning up any spillages

immediately

HEALTH AND SAFETY

CONTINUED
Never run in the kitchen.
Keep walkways clear and uncluttered

(tuck stools under your table )

Take care when adding food to hot

liquid and when placing food in or

out of ovens.

AVOID ACCIDENTS
By knowing and
understanding
these health
and safety
requirements
we can prevent
accidents from

The knives are sharp.

What should you do if
you cut yourself?

Cover wound with

bright, waterproof
dressing
Cover with a glove
All surfaces in
contact with the
blood should be
properly cleaned
Any food in contact

Every time you cook you will

present your dish for a
photo. Before presenting
your dish it is important to
have tasted the food and
checked the flavour.

How should you

correctly

e proper way to taste

od in the kitchen to ensure
oper hygiene practices is....

se a clean spoon
ash immediately
aste away from the food

REVIEW QUESTIONS
1. What does mise-en-place mean?
2. Why is it important to ensure

you have good personal

hygiene?
3. What is the difference between
personal hygiene and food
hygiene? Give an example of
each.

MORE REVIEW QUESTIONS

4. Give one reason why you

should not work on a
cluttered workspace?
5.Why would it be important
to preheat your oven at the
start of the lesson?