BPP Learning Media's CTH Food Hygiene, Health and Safety PDF

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Additional info for CTH Food Hygiene, Health and Safety

Sample text

Chemicals should be stored away from food and in dedicated lockable storage to prevent contamination. Premises and equipment maintenance should be conducted at a time when food preparation and service has ceased to ensure that contamination risks are reduced. The hazards associated with equipment include loose nuts and bolts, grease/lubrication oils (chemical contamination) and metal shavings from moving parts. Flaking paint and wooden splinters (physical contamination) from the general fabric and structure of the building can also cause contamination risk, and a planned maintenance programme alongside visual observation is essential to reduce the risk.

Adequate drainage with escape to mains drains to ensure no waste or flooding to kitchen and ancillary areas. Suitable provision for pest control such as fly screening or mesh at the windows and doorways to the external areas, and an internal insectocutor fitted for eradication of flies that may enter the kitchen and ancillary areas. Equipment should be movable to facilitate ease of cleaning and maintenance. Tabling and racking should be of an impervious nature to also allow for ease of cleaning.

These units should be easily cleaned and movable to facilitate cleaning and checks for signs of pest infestation. 2 Storage principles Foods not stored properly, not rotated, out-of-date or damaged by poor storage conditions can lead to food wastage and loss of money to the business. Contamination risks should be minimised by ensuring foods are covered and stock checked on a regular basis by means of a stock take and visual observation. 3 ƒ Water drainage/condensation in dry storage areas causing mould-related problems on food.

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CTH Food Hygiene, Health and Safety by BPP Learning Media

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