Produce Poultry Dishes
What are the safety requirements which must be considered?
What are the requirements for assembling the food processor in a safe hygienic manner?
What are the requirements for ensuring the sharpness of knives is maintained during the
preparation of poultry? How is this done?
Always wash your hands when preparing poultry and when changing food groups
Use colour- coded cutting boards. Frequently put these boards and any utensils through the
dishwasher and allow to air dry
Keep your cool room clean and at a temperature 0-4°C. Freezer temperatures should be maintained
Always store ear poultry on lower shelves to prevent drips contaminating other foods
Keep uncooked meat covered and separated from cooked food
Clean and sanitise work benches between tasks
Safe and hygienic of food processor
There are several aspects of designing hygiene into equipment that should be considered by the
food processor before reengineering or introducing process equipment into the plant. In general,
construction materials that may come in contact with food should not be able to make a food
product toxic. Equipment must be designed to be self-drainable to make it possible to remove all
residues of products and chemicals. To be cleaned without difficulty, surfaces must be smooth and
free from crevices, sharp corners, protrusions, and shadow zones. When surfaces are not clean,
microorganisms may be protected from destruction by heat or chemicals.
Methods and procedure to ensure sharpness of knives
Selecting the proper coarseness for the sharpening stone is an important first step in sharpening
Selecting the right sharpening angle is the next step in sharpening for more detailed instructions on
selecting the right angle