Safe food 3

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

Cooking Food 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 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

Buy And Receive Raw Material

Store Prepare Cook Deliver hot Cool Serve cold reheat Serve Hot

Thermometers

Thermometers need to be calibrated regularly

During calibration the thermometer can be out by minus 1 or plus 1