Level 2 Hospitality

8/2/19

Personal hygiene
 In this task we are asked to make a blog post about personal hygiene to share what we know about preventing bacteria and contaminating  our food when doing our  practical.

Personal hygiene is keeping your self clean to help stop being sick.

Keep yourself clean and wear clean protective clothing when working with food and wear proper shoes.Wearing aprons is needed so that no germs or dust put on your food or cooking.

Wash your hands thoroughly before handing food. Use warm water and soap your hands are susceptible to bacteria that surround you and go to food. It is important to always wash hands thoroughly with soap and warm water before starting to prepare food and after touching raw foods such as meat, poultry and vegetables or kitchen utensils.

Keep your nails clean and short. Don't bite them. No nail varnish or false nails. Remove all jewellery before preparing food. The areas under watch and ring are breeding ground for germs!your nails need to be clean and shorter because they may have microbes because you are many of touching the affected items at the time you can go to food
when you are having Any wounds or any skin conditions you have (to cover it by bond aids) to ask the teacher if he/she does have any bond aids to cover the wounds to avoid contaminating the food.
always use disposable gloves, tongs and any other kitchen tools as this is one of the important part in cooking as well as this is to maintain doing works habit to prevent contamination
                               avoid touching hair, face, avoid scratching and any personal habit that cause                                           contamination.

In this picture two of my group members show that need to keep your hair clean and tidy. Cover with a hairnet or hat when working with food. Don't scratch your head

In this picture one of my group member show that need to clean the table first before setting up cooking utensils and meals.So no bacteria can come up with cooking utensils and meals.









1/3/19

Proper Procedures in Workplace/Handling (Task 5)

During our practical class we have our policies and procedure in our workplace. Task 5 ask's us to explain the procedures and the right/ correct usage of the equirment's in the workplace.


Dishes and Cooking Utensils

 The distinct work centers are (1) cleanup center, (2) cooking center, (3) storagecenter, (4) mixing/preparation center, (5) serving center, and the (6) refrigerator. 

                                                   

Proper Cleaning of the Equipment.

In this picture one of my group member show how to proper cleaning of the Equipment. First we need to Remove loose dirt and food particles and wash with hot water (60 °C) and detergent, make sure after washing, you must wipe the equipment dry.





Preparing the ingredient.




In this picture one of the member of the group preparing the ingredient and wash all produce under slightly warm running water. Scrub root vegetables, such as potatoes, with a soft brush to remove any dirt. If you have several items to wash at once, put them into a colander and rinse them together.Every vegetable needs or any ingredients has its different container.




Rubblish bins

This is a container where to put the rubbish to keep the table clean and always remember you need to close the rubbish so that no insect can go to the kitchen.







Pests how to prevent pest coming to the kitchen

make sure your kitchen is clean because dirty place attracts  pests.  After meals should be washed immediately or put into the dishwasher, it finishes wipe the plate using dry and clean rags. Cleaning up quickly prevents pests from making their way onto dirty dishes or uncovered foods.

2/4/19
Observation (task7)
In  this task we are ask about the right temperature of foods where in we have to explain what we should do when the food is cooked, uncooked or re-heated.