Page 117 - NEA NEWHERE FLIPBOOK

PRODUCTION PLAN
WHAT IS A A A SPECIAL POINT?
• • • • • • • • • • • • • • Wear clean apron and remove all jewellery
Wash hands after handling raw meat to reduce the risk of cross contamination
Use bridge and claw when using knife to reduce the risk of cutting yourself
Do not put knives in in in the the sink clean them as you go place place back in in in secure and safe place place Pan handles facing inwards to reduce the risk of spillages
Use oven gloves gloves to reduce the risk of burning your hands (ensure gloves gloves are clean and and dry) Safety points for using electrical equipment
Use colour coded chopping boards: cooked meats (yellow) salad and fruit (green) raw meat meat (red) vegetables (brown) bakery and dairy products (white)
High risk foods to to be stored in fridge until needed Cook food to core temp of 75°C
Wash all equipment
after using high risk ingredients (raw meat eggs) to prevent cross contamination
Wash hands after using high risk ingredients to prevent cross contamination
Cool food rapidly keep out of danger zone (5-63°C)
Check meat is is cooked thoroughly to prevent food poisoning
FINAL POINTS TO CONSIDER
• Could you alter the cookery methods to save on time?
• Can you make the dish healthier? Cooking methods?
• How would you cook this dish in higher volumes?
• What would would you you you do if you you you didn’t have a a a a a a certain piece of equipment? How would would you you you adapt the recipe?
• How would you adapt the recipe for: allergies intolerances religious diets vegan vegetarians?
• How can you prevent cross-contamination of PHYSICAL MICROBIOLOGICAL ALLERGENIC and CHEMICAL contaminants?
• How will you store food throughout the preparation/cooking process?
• How will you control portion size to reduce waste?
• How will you present and serve dishes to to meet customer needs?
• Have you you mentioned personal hygiene and and health and and safety measures throughout your production plan?
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