Hotel management and Food safety guidelines

• Knowledge of contents of stock date codes and rotation labels

• Knowledge of:

o wastage to a commercial catering organization and reasons to avoid it

o contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code

• Knowledge of reasons for protecting food from contamination

• Knowledge of different types of contamination:

o microbiological

o chemical

o physical

• Knowledge of methods of rejecting contaminated food

• Knowledge of potential deficiencies of delivered perishable food items:

o contaminated food

o food that is intended to be:

 frozen but has thawed

 chilled but has reached a dangerous temperature zone

o packaged food that is exposed through damaged packaging

• Knowledge of correct environmental storage conditions for each of the main food types specified in the Performance Evidence:

o correct application of humidity and temperature controls

o correct ventilation

o protecting perishables from exposure to:

 heating or air conditioning

 accidental damage through people traffic

 environmental heat and light

• Knowledge of sanitary cleanliness

• Knowledge of storing perishables:

o in dry stores

o in cool rooms

o in freezers

o in refrigerators

o sanitised and hygienic conditions

o at room temperature

• Knowledge of food safety procedures and standards for storage of perishable supplies:

o appropriate containers

o labelling and coding

o first in first out methods

o storage environments

o temperature, humidity, light and ventilation specifications for storage

o cleaning and sanitising processes for food storage areas

o quarantining the storage of items that are likely to be the source of contamination of food:

 chemicals

 clothing

 personal belongings

• Knowledge of indicators of spoilage and contamination of perishable supplies:

o degradation of flavour, aroma, colour and texture

o enzymic browning

o drying and hardening

o crystallisation

o an infestation of animal and pest waste

o mould

o exposed packaged food through damaged packaging

o odour

• Knowledge of indicators of quality of perishable items:

o the currency of best by or use by dates

o freshness

o size

o weight

• Knowledge of correct and environmentally sound disposal methods for kitchen waste and hazardous substances.

Beceriler: Yönetim, Yemek Yapma & Tarifler, Yemek Pişirme / Fırında Pişirme, Online Yazım

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( 0 değerlendirme ) Jaipur, India

Proje NO: #29449565

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