-18ºC is the best temperature, below this harmful bacteria can grow, above this, freezer burn could lower the quality of the product.
-16ºC - to -19ºC
-20ºC t -24ºC
-10ºC to - 16ºC
-18ºC to - 22ºC
Bactericidal soap should always be used in order to kill unwanted bacteria that would otherwise stay on the hands and would be a source of cross contamination.
A bar of soap
Liquid Bactericidal soap
Only a plain band wedding ring is allowed, this will be easier to clean and will not cause any physical hazards. Some companies even ask that this be covered by a coloured detectable plaster.
Plain band wedding ring
Any jewellery is allowed
to prevent food contaminating the wound
To prevent food being contaminated by blood and bacteria
So it can be seen by the manager
It looks good to customers
Headaches are not contagious so therefore cannot be passed to others. The other 3 will contain bacteria which would mean you should not be working with food. It may still be an idea to let your Manager you know you have a headache, just in case there are further developments and an ambulance needs to be called for you!
37ºC, (body temperature), is the optimum temperature for bacteria to survive and grow, they will multiply by 2 approximately every 20 minutes.
E.H.O (Environmental Health Officer), has the right to enter a business at any time, if you obstruct them, they can call the police to assist them in gaining entry.
The power to arrest you
The power to order a free meal
The power to enter a business at any reasonable time
The power to close all or part of a business
The danger zone, is so called as between these temperatures, bacteria will increase rapidly. Below or above these temperatures, growth will slow down but NOT stop.
63ºC - 75ºC
63ºC - 82ºC
5ºC - 63ºC
1ºC - 5ºC
The designated hand wash sink with bactericidal soap, warm water and a supply of paper towel to dry your hands.
In the bar sink
In the designated hand wash sink
In the equipment wash sink
in the food wash sink
After going to the toilet
After touching my hair
After touching food products
Before starting any work in the kitchen
This is why you must consult your ALLERGEN folder if a customer asks, if you are not sure, ask your Manager. Serving food containing allergens to people that are allergic could result in them dying! Check your allergens posters and folders.
A food or ingredient that causes an allergic reaction
A type of cooking equipment
A french proverb
A cream for embarrassing itches
Bacteria need Moisture, warmth and Time to grow, -18ºC will NOT kill bacteria but will suspend the growing process, Bacteria will start to grow again when they find favourable conditions.
Chicken is high risk as it is capable of storing and growing bacteria. the others are not!
Raw food should be on the bottom shelf, on a tray and covered. This will help to prevent cross contamination
At the Bottom
In the middle
A the top
On the same shelf as other food
A contact time of correctly diluted sanitiser should be left to work for 30 seconds. This 'contact' time will help to destroy most, (NOT ALL), bacteria.
Spray it on and wipe it off immediately
30 seconds minimum
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