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Food Safety (Bacterial Contamination (work surfaces and equipment, the…
Food Safety
Bacterial Contamination
work surfaces and equipment
the people cooking
raw foods
pests
waste food and rubbish
campylobacter
e-coli
salmonella
listeria
staphylococcus aureus
Being and storing Food
danger zone 5
to 63
chilling 0
to below 5
reheating 75*
freezing -18*
cooking 75*
Preparing, cooking and serving food
separate raw and cooked
defrosting & reheating
clean work surfaces
washing and drying
personally hygiene
Microorganisms & enzymes
bacteria, yeast, mould
high risk foods
growth due to
moister
food
temputure
time
freezing stops bacteria
Microorganisms in food production
yeasts to raise bread
moulds in the production of blue cheese
bacteria in yoghurt and cheese production
Food Spoilage
mould growth
yeast action
enzymic action