Paper towel is a must to have at all hand wash basins. Using any thing else would just add bacteria back onto your hands, which defeats the object of washing them in the first place.
Your oven cloth
In the fridge overnight is the correct answer, this will make sure that bacterial growth will be kept to a minimum.
On top of the oven
In the microwave
Overnight in the fridge
in a sink full of hot water
This is why a food temperature probe thermometer must be used, never think food is cooked because it looks cooked on the outside.
A probe thermometer must be used to ensure food is thoroughly cooked before serving.
To ensure food is thoroughly cooked through to the core
You don't have to
To impress the E.H.O.
It looks good
Sanitiser must be used on all equipment used for food storage and production, this will not stop bacterial growth, but will keep the levels of bacteria down which will promote a healthier environment and lessen the chance of food poisoning.
To kill Bacteria
To make the stainless steel shine
It give staff something to do
To make the kitchen smell nice
Hats and hairnets should be worn by all kitchen staff. This will prevent hair falling into food causing physical contamination, and also stops people playing with their hair then touching food, which then causes cross contamination.
I don't need to wash it as often
The Government insist on it
To prevent food being contaminated by hair falling into food
Foods should always be covered whether refrigerated or not.
To help them keep their colour
To help them cool down
To prevent physical, chemical and bacterial contamination
To help them keep warm
So we don't poison any one
To help stock rotation
To make sure food is used with in its USE BY date
To make us look good
Use by dates are on high risk foods such as Ham, Cheese, Bacon, Sausages, Chicken etc. and MUST be used before the date specified. Best Before dates are used as a guide and after the BB date, the food quality will not be as good as before the date.
The dates don't apply to businesses
Both can be used at any time
There is no difference between them
A use by date must be used by the date stated, a best before can be used after the date stated
False nails and nail varnishes should NOT be used when working with food.
They will be hard to varnish
They could fall off and become a physical hazard
They are OK if they are cut short
They could make your fingers sore
Hair should be tied back in the staff room and a hat/hairnet put on. Hair should never be played with in the kitchen.
Anytime I feel the need to
When I want to look good
It's never OK
When it's got in a mess
Obviously this is wash your hands!!
Wash you hands in the hand wash sink with bactericidal soap, hot water and paper towel
Brush your hair
clean your fingernails
Temperature of a fridge should run between 1ºC and 8ºC with an optimum temperature of 5ºC. Any other temperatures should be reported to the Duty Manager.
between 1ºC - 8ºC
between 12ºC - 18ºC
between -2ºC - 4ºC
between 5ºC - 12ºC
Vegetables should be peeled on a brown board and cut/chopped on a green board to prevent cross contamination. Soil grown vegetables can still contain e-coli.
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