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Hospitality Year 11 Notes (Part 1) - Coggle Diagram
Hospitality Year 11 Notes (Part 1)
hygiene
hygiene work practices
consequences of poor hygiene work practices
customers
contract a food borne illness
take time off work
medical cost
possible death
workers
high absenteeism
reduce staff morale
increase staff turnover
colleagues
cross - contamination
food-borne illness
decrease efficiency
heightened stress
workplace
fines
shut down
name & shame list
loss of revenue
wastage of stock
personal hygiene
hand washing
grooming (clean nails, hair tied back, beard net)
clean uniforms
workplace hygiene
clean work stations
proper waste disposal
managing waste and spills correctly
storing and handling food according to safety standards
cleaning schedules
food contamination & food borne illness
types of food contamination
Biological contaminants
Bacteria
E.coli - contaminated water or food (undercooked ground beef)
Salmonella - undercooked poultry
Clostridium Botulinum - ingested through improperly processed food in which the bacteria or the spores survive, then grow and produce the toxins.
virus (Hepatitis A)
fungi (Histoplasmosis)
parasites (Malaria)
Chemical contaminants
cleaning agents
food additives
Physical contaminants
hair
glass
metal
cross-contamination
transfer of contaminant from surface, object, food item to another
causes of foodborne illness
temperature danger zone (5-60*C)
undercooking food
poor personal hygiene
preventing food contamination
Personal Hygiene
Regular handwashing
wearing gloves
maintaining clean uniforms
Safe Food Storage
Correct temperature control
proper labelling
Cleaning and Sanitizing
surfaces
utensils
equipment
Avoiding Cross-Contamination
Using separate cutting boards and utensils for raw and cooked food
food safety laws and standards
Australia New Zealand Food Standards Code
Outlines safe food practices for businesses
HACCP (Hazard Analysis and Critical Control Points):
Systematic approach to food safety management
Workplace Policies
Following organizational procedures to ensure compliance with legal requirements
hazards impacting food safety
factors contributing to hazards
Improper storage and handling of food
Cross-contamination between raw and cooked food
Poor personal hygiene among food handlers
Inadequate cleaning and sanitization of equipment and workspaces
Failure to maintain proper temperature controls (danger zone: 5°C–60°C)
consequences of food safety hazards
Foodborne illnesses (e.g., food poisoning, infections)
Legal repercussions for non-compliance with health standards
Loss of reputation for the establishment
Financial losses due to recalls or legal actions
preventative measure + control
HACCP principle
Identify hazard
determine critical control points
Regular training for food handlers on hygiene practices
Ensuring strict adherence to food safety regulations, such as the Food Standards Code
Proper maintenance of equipment and facilities
compliance
personal hygiene
workplace hygiene practices
common consequences of non compliance
Legal penalties and fines.
Health risks such as foodborne illnesses (e.g., salmonella, E. coli).
Loss of business reputation and customer trust.
Increased absenteeism among staff due to workplace illnesses.
reporting
Importance of reporting
timely resolution of hygiene concerns
Maintain safe & sanitary environment
critical for food safety, customer satisfaction, & compliance with legal standards
preventing contamination & potential health risks
What to report
pest infestations
food contamination
equipment malfunctions
personal hygiene breaches
workplace hazards
consequences of failing to report
Spread of foodborne illnesses or contamination.
Legal action against the business for breaching health & safety standards.
Damage to the establishment’s reputation & loss of customer trust.
food prep equipment
utensils
forks
purpose
eating utensil
cooking tool
transport food from serving dish to individual plate
limitation
ineffective with liquid foods
limited cutting ability,
risk of damage (scratch delicate cookware or surfaces)
cleaning
wash with warm water and dishwashing detergent
rinse under water to remove soap residue.
scrub with sponge to remove food particles or grease
maintenance
regularly inspect spoons for signs or damage (cracks, chips, rust)
avoid using abrasive scrubbers that can scratch the surface
storage
Store forks in a clean, dry drawer or utensil holder.
Ensure they are completely dry before storing to prevent bacterial growth or rusting.
Keep them away from moisture-prone areas or direct heat to maintain longevity.
knives
purpose
cutting & slicing
food preparation
limitation
durability (blades can dull or break under excessive force or use)
safety risk (improper handling)
corrode or degrade overtime if not maintained properly
cleaning
wash with warm water and dishwashing detergent
scrub with sponge to remove food particles or grease
rinse under water to remove soap residue.
maintenance
regularly inspect spoons for signs or damage (cracks, chips, rust)
avoid using abrasive scrubbers that can scratch the surface
storage
Store knives in a clean, dry drawer or utensil holder.
Ensure they are completely dry before storing to prevent bacterial growth or rusting.
Keep them away from moisture-prone areas or direct heat to maintain longevity.
spoons
purpose
eating and serving (consume liquid)
measuring
mixing & stirring
limitation
only used for liquid (no solid food)
may spill liquid if not handled correctly
capacity constraints - limited to holding small portions at a time
cleaning
wash with warm water and dishwashing detergent
scrub with sponge to remove food particles or grease
rinse under water to remove soap residue.
maintenance
regularly inspect spoons for signs or damage (cracks, chips, rust)
avoid using abrasive scrubbers that can scratch the surface
storage
Store spoons in a clean, dry drawer or utensil holder.
Ensure they are completely dry before storing to prevent bacterial growth or rusting.
Keep them away from moisture-prone areas or direct heat to maintain longevity.
mechanical
food processors
storage
countertop space
cabinet space
maintenance
Inspect parts for wear and tear such as cracks in bowl or dull blades
avoid overload - prevent strain on motor by using the processor within its capacity limits
cleaning
most parts are detachable and dishwasher safe however check manual
wipe down the motor base with a damp cloth
purpose
chopping and slicing vegetables, fruits, nuts, and more
grinding and mixing doughs, pastes, and batters
pureeing soups, sauces, and dressings
limitation
capacity - smaller models may not handle large batches
overprocessing risks can turn ingredients like vegetables to mush if not monitored
can be loud during operation
microwaves
storage
power cord is stored neatly to prevent damage or accidents
away from moisture to prevent electrical issues and in a well ventilated area
place on a stable surface (countertop)
maintenance
inspect parts - power cord, plug & door seal for wear and tear.
avoid overloading or running the microwave empty to prevent overheating
cleaning
wipe with a damp cloth after use to prevent food buildup.
do not use harsh chemicals or steel wool as potential surface damage can occur
purpose
heating
defrosting
cooking food quickly
limitation
do not use metal or material that isn't microwave safe
uneven heating (hotspots or cold spots)
blenders
storage
counter space
cabinet space
maintenance
regular inspect blade for dullness or damage
avoid overloading or running motor for extended periods to prevent overheating
replace parts like gaskets or lids
cleaning
check manual
detach blade & wash with warm water and dishwasher detergent in sink
clean crevices with a brush to remove residue buildup
purpose
smoothies
soups
sauces
purees
grinding nuts
limitation
possible struggle with hard or frozen ingredients
capacity
loud when in use
overheating can occur
fixed
refrigerators
storage
designated spot in kitchen
well ventilated space
near a power outlet
maintenance
regularly check seals and gaskets
clean condenser coils (maintain cooling efficiency)
replace water filters
cleaning
wipe with mild detergent to prevent bacterial growth and odor
sanitise shelves and drawers after spills or leaks
purpose
preserve food by slowing bacterial growth
storage of a variety of items
limitations
cost of energy consumption
limited capacity
mechanical failures requiring repair or replacement
ovens
storage
designated spot in kitchen
maintenance
checking the door seals
cleaning the heating elements
ensures thermostat functions correctly
cleaning
clean spills immediately to prevent build-up
oven safe cleaning solution for the walls and doors (interior + exterior)
regularly clean racks and trays
purpose
baking
roasting
grilling
reheating
limitations
large size
cost of energy consumption
dishwasher
storage
designated large space in kitchen - under the counter or freestanding
maintenance
regular cleaning of the filter and spray arms to prevent clogging and ensures efficiency
cleaning cycles of specialised dishwasher cleaning can remove grease buildup
cleaning
rinse filter under warm water to remove food debris
use a damp cloth to wipe down interior walls and doors
clear any clogged holes of spray arms using small brush & rinse under warm water to ensure proper water flow
deodorise with baking soda
purpose
clean and sanitise dishware, utensils, and cookware
limitations
certain items may not be dishwasher safe eg knives, non-stick pans
initial and ongoing maintenance cost can be expensive