GREAT! at Food Safety
FS04: Food Hazards
Welcome
Can you remember the four main types of food hazard? They are bacterial, such as salmonella. Physical, such as glass or other objects in food. Chemical, such as contamination from cleaning chemicals. And allergen, such as nuts getting in to a non-nut food. We’ll learn more about how to guard against them in this module!
Getting prepared
Let’s begin by looking at what you need to do before starting. Flip each card below to learn more.
Before starting
Wash your hands before starting. Review your sites HACCP plan with your manager, and make sure you’re clear on the workflow of your kitchen.
Equipment
Gather any equipment you need, such as;
Colour coded chopping boards and utensils
Glass breakage record sheet
Temperature control records
Calibrated temperature probe
Sanitising probe wipes
Safety
Remember, you must use the three checks for safety before starting any food task;
Do I know how to do the job?
Do I have the right equipment?
Is my environment safe?
You must stop and tell someone if you answer ‘no’ to any of these three checks!
What you need to do
Now that you’re all prepared, let’s learn more about what you need to do by watching the short video below. You can use the ‘CC’ button to switch the captions on and off, or the ‘transcript’ link below for a plain text alternative. Press play to view the video when you’re ready.
Ready to show what you know?
Now that you’ve learnt about this topic, you’ll need to the pass the quiz to complete this training. You can review the course content again as many times as you like before starting the quiz by scrolling back up. When you’re ready, select the next button to see the quiz instructions.
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