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Hospitality 3.1

3.1 Understanding food safety when dealing with food

TermDefinition
food safety procedures These detail how food should be stored, prepared, cooked, and served safely, and all staff working in hospitality businesses are responsible for following them.
contamination during storage This hazard may be prevented by keeping stored food away from refuse or chemicals.
contamination during storage This hazard may be prevented by storing food in proper containers.
contamination during storage This hazard may be prevented by wrapping food when appropriate.
cross-contamination during storage This hazard may be prevented by storing raw meat, poultry and fish separately from prepared or ready to eat food (or at the bottom of a refrigerator).
cross-contamination When bacteria are unintentionally transferred from one substance or object to another, with harmful effect. For example, the transfer of bacteria from raw meat to cooked food.
food infestation When insects or other pests are present in food.
food infestation This hazard may be prevented by storing food away from walls and floors in sealed containers. Food in a packet that has become damaged should be thrown away.
5°C. The coldest part of a refrigerator should be below this temperature.
-18°C A freezer compartment should be below this temperature.
"use by" date This kind of food labelling is found on food that goes off quickly., and any food or drink should not be used after the end of the date on the label.
"best before" date This kind of food labelling appears on a wide range of foods. It is about quality, not safety. When the date is passed, it doesn't necessarily mean that the food will be harmful, but it might begin to lose its flavour and texture.
stock rotation This is when food on display in a shop is arranged so that items closer to their “use by” or “best before”dates are placed at the front of the display, and those that have a longer shelf life placed behind.
colour code This is often used to help keep separate equipment for use with specific food types, and prevent cross-contamination during food preparation.
raw meat In the standard colour code for food preparation, equipment marked red is used for the preparation of this category of food.
raw fish In the standard colour code for food preparation, equipment marked blue is used for the preparation of this category of food.
cooked meat In the standard colour code for food preparation, equipment marked yellow is used for the preparation of this category of food.
salad and fruit In the standard colour code for food preparation, equipment marked green is used for the preparation of this category of food.
vegetables In the standard colour code for food preparation, equipment marked brown is used for the preparation of this category of food.
bakery and dairy In the standard colour code for food preparation, equipment marked white is used for the preparation of this category of food.
Personal Protective Equipment (PPE) This kind of equipment for food preparation includes the use of gloves, aprons and hair-nets to prevent food contamination.
good hygiene practice This kind of practice during food preparation includes washing hands thoroughly; before beginning food preparation, after handling raw food, after touching the bin, going to the toilet or blowing your nose.
bacterial activity This can be minimised by controlling the amount of time that food is in the ‘Danger Zone’ between 8°C and 60°C.
cooking temperatures and times These must be applied correctly to ensure that any harmful bacteria present within food is killed.
75°C. The minimum temperature that the centre of cooked food must reach, checked using a food thermometer.
cross contamination during serving This hazard may be prevented by using separate utensils to serve each different type of food.
63°C The minimum temperature for holding cooked food .
Created by: IL400
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