WHAT NOT TO DO IN THE KITCHEN

INSTRUCTION: Watch the clip to identify the faults.

 http://www.youtube.com/watch?v=XkL5Ac8HzF0

I) WHAT TO REMEMBER ABOUT KITCHEN HYGIENE

• When you’re preparing food, if you have long  hair, tie it back or cover it. Remove jewelry.
• Wash and thoroughly rinse  your hands before doing any kitchen work (including cooking); dry them on  a paper towel.
• Clean all cooking utensils and work surfaces with an antibacterial agent      before and after using them. If you wash and dry dishes by hand, leave   them in a drying rack rather than wiping with a tea-towel.
• Use several cutting   boards, scrubbing them and using hot water after you’re done. Certainly,  use a separate board for meat. Plastic boards can go in the dishwasher and  should be regularly replaced.
• Know and apply the  minimum temperatures for cooking foods.
• Same goes for refrigerator, freezer and open-air  storage times of different foods. Store meat and vegetables  separately. Return unused food to the fridge or freezer as quickly as  possible.
• Always wash fruit and vegetables before  preparing or cooking them.
• If you use a spoon or fork to taste food as you  cook, don’t use it again until it’s been thoroughly cleaned. Use another  one instead.
• Hot-wash and frequently replace scrubbing brushes  and sponges.
• Food: If it doesn’t look right or smell right,  then it probably isn’t. Toss it!

  II)Comprehension:  Food safety and hygiene matter (PPS doc)

Task: Prepare a 3 minute presentation about the programme you followed for your Chef.

What strikes you in the programme? Are all these rules respected at the Lycée Nord Caraïbe ?

Have a look at the Powerpoint document on Kitchen hygiene

( Food_Training_Hygiene_training)