Stepping into Management Knowledge

Food Safety Training

3.2

 Check the ingredients as you need to know what is in the food  Is the food packaging split if so return the item via the help desk – e.g. flour  If contamination has occurred through spillages then the food items must be rejected.

Storage and preparation ASK : What are some of the key points we must consider when storing, preparing and serving food containing allergens when we know we have a guest with a food allergy.

CONFIRM CORRECT ANSWER: There are many correct answers. Here are some of them: Cleaning & Cleanliness  Thoroughly wash your hands before preparing the guest’s food.

 over on to each other and when carrying them to the table  Use fresh oils for pan frying  Do not add in your own ingredients, this may cause an allergic reaction to someone else. Storage  If food is decanted from its original packaging keep a copy of labelling information  Decant food from opened packaging into a suitable, closed and clearly labelled container  Store products such as nuts, peanuts, flour and milk separately in closed containers  Do not let nuts, fish, seeds, flour and shellfish touch food that should not have these ingredients in the dish  Don’t forget about nut and seed oils, dressings and seafood sauces which may contain allergens  Clean up spillages immediately using the correct colour coded disposable cloth and sanitiser  Ensure old stock ingredient and allergen information is available and communicated

 Wash and sanitise knives and utensils to be used in the preparation of the guest’s food thoroughly before use.  Pre clean and sanitise work surfaces thoroughly, following the two stage cleaning process  Use paper towels rather than cloths as the dangerous protein can stick to cloths Preparation  Ensure your work area is cleaned thoroughly using the correct clean colour coded disposable cloth or blue roll between preparation of different foods, following the 2 stage cleaning process  Cook foods containing allergens on a separate part of the char grill and use different clean and sanitised utensils.  Place the guests food separate to other plated foods on the hotplate  Be careful when garnishing plates with items such as nuts not to scatter them on to other plates.  Be careful of dishes in close proximity with the guests food on the hot plate spilling

Safety Team March 2016

Food Safety 3.2