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“Welcome Back Everyone”
Trainer:
Junita Lyon
Food Production System
Food travels through many stages before it reaches the consumer
All food must be handled correctly at each stage of the food production system
Every business will have its own food production system
Food Production System
The stages the food travels though determine the food production system
Buy and receive raw material All foods must be bought
from reputable suppliers
Temperature control
during delivery is vital
Food Production System
Food needs to be handled correctly Storage
Foods must be stored in the correct area and at the correct temperature
Cold Foods at below 5˚C Hot Foods at above 60˚C Frozen foods at below -18˚C Dry stores at between 10˚C - 21˚C
Classification Of Food
Perishable
Semi Perishable
Non Perishable
Preparation
During preparation many things can go wrong
It is during preparation that problems occur
CookingFood must be cooked to above 75˚C
for 2 to 10 minutes
Reheating All Foods must be reheated to above
75˚C for at least 2-10 minutes
Hot Holding Foods to be kept hot must be held at
above 60˚C
Cooling Food must be cooled to 21˚C as
quickly as possible then refrigerated
Cold Holding Food must be stored at below 5˚C at all
times temperature control is vital
Thermometers
Thermometers need to be calibrated regularly
During calibration the thermometer can be out by minus 1 or plus 1
Goodbye For Now
Cheers
Junita Lyon
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