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Physical Contamination Physical objects that are common sources of physical contamination include: hair, pests, dirt, fingernails, glass, metal or plastic shards
Chemical Contamination Chemicals can get into food through improper storage of chemicals, unwashed fruits and vegetables, non food safe containers and pest control products.
Biological Contamination Chemicals can get into food by improper storage of chemicals, unwashed fruits and vegetables, non food safe containers, pest control products.
Allergen Contamination Some food ingredients or their components can cause life threatening allergic reactions.
A chefs hat or hair net should always be worn and long hair needs to be tied back. Facial hair should be covered with a beard net. Fully covered non-slip shoes must be worn for your safety.
A clean uniform must be worn everyday and only put on at work. A different apron should be worn at different stations.
Gloves should be worn at all times. It's important to change them when handling different raw and cooked food groups. Keep your finger nails short and clean.
Accessories such as earrings, necklaces and watches are not permitted. Always take these off and place them in your locker before starting your shift.
Food Temperature Control It's important to keep food stored at the right temperatures to prevent it from spoiling and making customers sick.
Potentially hazardous foods include raw and cooked meats, dairy products and processed foods containing eggs, beans and nuts, seafood, processed fruits and salads, cooked rice and pasta.
Cleaning Procedures This lesson covers the best practices for reducing and/or eliminating, microbiological, physical and chemical contaminants in the kitchen.
How effective are sanitisers over time? Select all that apply
Cross Contamination Cross contamination is the transfer of harmful bacteria to foods from other foods, and food preparation surfaces and utensils.
Raw meat, poultry and seafood should always be stored in containers or sealed bags to prevent the juices, which contain harmful bacteria, from dripping onto other food, in the fridge.
Never use the same food surface (e.g bowls and chopping boards) to prepare or store raw meat and cooked meat.
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Allergens Allergens, even at trace amounts can potentially be life-threatening. The most common allergens are: peanuts tree nuts milk eggs sesame seeds fish shellfish soy gluten celery mustard sulphites lupin This lesson will cover the strategies we've implemented to prevent allergenic cross contamination.
Consult the customer about suitable food preparation methods. e.g laying foil across the grill before cooking the steak
A designated meal-preparation area is set aside. It's cleaned and sanitised after each use.
Only clean and sanitised utensils are used when storing, preparing or serving an allergen-free meal
Don't reuse equipment for different ingredients e.g Don't reuse the same pasta pot for cooking gluten-free noodles
Check the food labels of all the products and we check with suppliers when products are reformulated or changed to verify that the new recipes don't introduce an allergen.