SITXFSA001_Use_hygienic_practices_for_food_safety_LG_V2-0 (2).pdf

Larger items or bulk quantities of foods may take up

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hours. Larger items or bulk quantities of foods may take up to two hours to cool enough to be placed in the refrigerator. However, smaller items can be refrigerated faster as they cool quicker. 5. Displaying of food A simple practice to remember when displaying food is ‘keep hot food hot and cold food cold’. This means you must store displayed food outside the temperature danger zone of 5 °C to 60 °C. Click on the checkboxes for more practices to adopt. Serve food using utensils such as tongs, lifters, service spoons or forks. Do not use the same utensil to serve a range of food items. Regularly check the temperature of displayed food to make sure it is being held at the correct temperature. Make sure all display equipment, containers and utensils are clean and dry prior to use. Cover all food displayed on counters to protect it from contamination. Make sure processed, ready-to-eat foods such as sandwiches, wraps and salads are stored in refrigerated display cabinets below 5 °C. Separate raw and cooked foods in refrigerated displays. Make sure all food is already at the correct temperature prior to being placed in displays. Display equipment (such as bain-maries ) (glossary) cannot thaw or heat food quickly enough to prevent the growth of bacteria. Do not overfill display containers as the food cannot be held at the correct temperatures. Note... Consider this... Why do you think food displays have clear plastic protective shields between the food and the customer? Why do you see food service attendants gently stirring food on a regular basis in hot food displays? Do these procedures apply to me? Don’t be fooled into thinking these procedures only apply if you work in a kitchen. If you handle food, they apply to you too. Make sure you find out what practices are used in your workplace.
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SITXFSA001 Use hygienic practices for food safety 2016 Edition 30 Do you remember the three scenarios we looked at earlier? Let’s revisit them and add some more information. Click on the scenarios to begin. Scenario 1 You work as a cook in a suburban restaurant. You use fresh, frozen and processed foods in your menu items. Food is prepared and plated in the kitchen and served to customers at the table. Let’s look at the hygiene practices you should follow in this job role. Store perishable foods below 5 °C. Store frozen goods immediately after delivery. Store or cook foods as soon as preparation is completed. Clean equipment, utensils, chopping boards and food contact surfaces between preparation tasks. Cook food thoroughly so the internal temperature reaches 75 °C. Always reheat cooked food to at least 75 °C or above.