Kitchen Practice Guidelines Flashcards Preview

Home Economics: 11.1 - Food Safety and Hygiene and HACCP > Kitchen Practice Guidelines > Flashcards

Flashcards in Kitchen Practice Guidelines Deck (14)
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1

What should be done to kitchen floors, work surfaces and chopping boards regularly?

Kitchen floors should be washed and disinfected regularly

2

Why should kitchen floors, work surfaces and chopping boards be washed and disinfected regularly?

To remove bacteria

3

What must be done to cloths, sponges and scrubbers regularly in a kitchen?

They must be disinfected and changed regularly

4

Why must cloths, sponges and scrubbers be disinfected and changed regularly?

To avoid the build up of microorganisms

5

How should cross-contamination be prevented through the use of cloths in the kitchen?

Different cloths should be used for different jobs e.g. one for cleaning up meat juices and one for drying washed vegetables

6

Why are different cloths used in the kitchen for different jobs?

To prevent cross-contamination

7

Describe what must be done to waste in the kitchen?
(3)

Waste should be kept in covered bins
Bins should be emptied daily
Bins should have a foot pedal

8

Why should bins be emptied regularly and have a foot pedal?

To avoid spreading microorganisms throughout the kitchen

9

How should kitchen equipment be cleaned?

Equipment should be washed with warm soapy water and then dried thoroughly

10

Why should kitchen equipment be cleaned and dried thoroughly?

To minimise the potential for microbial growth

11

What should be kept out of the kitchen?

Pets should be kept out

12

Why should pets be kept out of the kitchen?

To avoid them from contaminating food, kitchen surfaces and equipment

13

List all the kitchen practice guidelines that should be followed
(6)

Floors - washed regularly and disinfected - to remove bacteria

Cloths, sponges and scrubbers disinfected and changed regularly to prevent the build up of microorganisms

Different cloths for different jobs to prevent cross contamination

Waste - kept in covered bins - emptied daily - foot pedal - avoid spreading microorganisms throughout the kitchen

Equipment washed with warm soapy water and then dried thoroughly - minimise the potential for microbial growth

Pets should be kept out - prevent contamination of food, equipment and surfaces

14

What must be disinfected and changed regularly to prevent the build up of microorganisms?
(3)

Cloths

Sponges

Scrubbers