Hospitality Assessment

TASK 3











When we cook we need to ensure we are wearing an apron to not only prevent our clothes from getting covered in food, but also prevent any dirt or bacteria from getting into the food. When we are finished with the aprons it is important to wash them so they are clean and ready for the next people to use them. Cuts and open wounds need to be covered as bacteria can get into these wounds and cause infection, Any bacteria from these wounds can also contaminate the food. 

When we are cooking it is important to wear covered shoes as sharp objects or hot liquids can cause injury or burns to people. 

When we are cooking we need to ensure our hair is tied up out of our faces as loose pieces of hair could get into the food which is a breach of health and safety. When cooking we need to avoid personal habits such as touching our hair and face, if we do carry out these personal habits we need to wash our hands using the 20/20 rule. 

When it comes to cutting food we need to ensure we don't cross contaminate our food as this can cause someone to become sick. For example, if someone used a knife to cut raw chicken, then used the same knife to cut fresh fruits or vegetables, the consumer is at risk of contracting salmonella. 

Nails need to be cut short and washed before cooking because hands are a breeding ground for bacteria and as we are working with our hands we need to eliminate it and prevent getting ourselves and others sick. It is important when cooking that all nail polish is removed. As small chips of nail polish can get into the food and can be ingested. All jewellery needs to be removed from the hands and wrists such as rings, bracelets and hair ties, as bacteria are carried on those objects and may cause illness if ingested through the food. When carrying out unavoidable tasks such as handling raw food or visiting the toilet, it is important to wash your hands using the 20/20 rule to prevent contamination. 





               TASK 5










It is important to dispose of rubbish in an enclosed bin to prevent the infestation of pests and rodents.
                             
When preparing food it is important to keep foods in separate bowls or dishes, especially when dealing with raw chicken and fresh produce as the juices from the chicken can cause salmonella.

When transferring cooked foods into holding cabinets it needs to be set to 70.C.

Before and after cooking we need to ensure we clean and sanitize the work area with an antibacterial spray prepared to the manufacturer's instructions to prevent bacteria from spreading. It is important to keep the workspace clean and sanitized to stop the spread of harmful bacteria when cooking.

When storing food it is important to store it in the correct place. When storing canned foods older stuff should be at the front to be used and the new stuff put to the back as it will have a longer shelf life. Foods such as raw meat should be stored in a freezer at a temperature of -18.C if the meat is going to be used within 2 days it can be stored in a fridge at a temperature between 2-4.C. 

It is important to check the best before date on food items before cooking because although it will still be good to consume, it may have lost some of its quality. 

Task 7

Cooked chicken should have an internal temperature of at least 75.C. Foods that are being reheated should be piping hot or have an internal temperature of 80.C.