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Tasks - Nutrition
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Basic food hazards and prevention
Hazards In the kitchen:
Burns
Slips
Cutting hands and fingers
Lifting
Safe storing of Food:
Keep fridges and cupboards cleen.
Fridge temperature should be between
1°C to
4°C and freezer temperature below 18
°C.
Always cover food.
Separate food groups
in the fridge to prevent cross contamination.
Do not keep expired food stored.
Do not overload the fridge.
Do not keep hot food in fridge.
Prevention:
Appropriate personal protection equipment PPE; such as aprons, boots and gloves.
Maintain seals regularly.
Minimize the need to carry full pots or pans.
Reduce the size and capacity of pots and pans.
Knives should be sharp, maintained and in good working condition.
Cut on a suitable cutting board placed on a firm surface with a non-slip pad underneath.
Keep knives on a suitable knife shelf, in a knife block, a sheath or on a suitable magnetic strip mounted against the wall.
Keep the knife in the down position when walking with it.
(Work Hazards In Hospitality)
Hand washing process:
Before the lesson, wash your hands by following the instructions in the picture.
(Snyder P, 1999)