level 2 hospo task 3,5 and seven

hygiene and personal grooming

 This is me wearing an apron because The apron prevents your clothes from coming in contact with the food, hence any germs, dust, hair etc, stay within the apron and off your plate  Well by merely wearing an apron, it tucks in all the loose clothing and our clothes are firmly secured to our body.












 this is jaydens hand with no jewelry on.
Before washing hands, remove rings as well as jewelry like bangles you wear on your wrists. You should remove all other jewelry, including your wristwatch This is important as the soapy lather works to suspend dirt and germs so they can be easily washed away.hands and nails need to be clean, ensuring no nail polish is on fingernails and no dirt is on hands or under fingernails

If you have any open wounds or cuts when in the kitchen they must be covered to make sure no bacteria gets into them,





 This is Sophie with her appropriate footwear 
Kitchen floors often become slippery and hazardous through normal use. This underscores the importance of slip-resistant work shoes because the additional traction from footwear can help stop the number of slips and falls significantly. This makes slip-resistant footwear crucial to their safety.















 This is me washing the table before I start cooking with because before you start cooing you need to make sure there no germs or other bacteria on the table from whatever was on it before won't get in the food your making now.











 This is me with my hair tied back ready to cook 
Loose hair or open hair tends to fall easily due to hand friction in them. Cooks or chefs with long hair are advised to tie up their hair. Apart from food safety, braiding up hair is important to avoid their damage due to burner and flame in the kitchen. Hair is required to be tied up with no loose strands either or a hair net is worn if it can’t be tied up







1.5 personal habits  When in the kitchen we must practice work habits to prevent contamination which would include, wiping down all surfaces we will be using with an antibacterial spray and a clean cloth, when we sample food we must use a clean utensil each time to make sure we aren’t spreading the germs from our mouth to the food . And when using disposable gloves we should be changing them every so often to avoid the contamination of foods, for example, if you’ve just touched raw meat and you need to then do a salad you would change your gloves or if you Are not wearing gloves you would wash your hands thoroughly to ensure cleanliness.




1.6 Avoiding personal habits is hard, especially when we don’t know that we’re doing it. Personal habits include touching our hair, our faces, sneezing, coughing. If we are to do these habits we must pick them out then wash hands afterward to make sure we’re clean again and ready to go with what we need to achieve.



task 5


2.1-Clean work area and equipment using the correct cleaning procedure the product that has been prepared according to the manufacture instructions first preparation remove loose dirt and food particles step 2cleaning wash with hot water 60cand detergentsrep3 sanitizing (bacteria-killing stagestep4 air dring

 you should use an antibacterial spray to make use it kill all the bacteria that may be left behind on the benches and make sure you use hot soapy water when cleaning the equipment  to make sure any leftover food is off  and not left on there for next time 
2.2
when receiving and storing new food you should always check the expiry dates . to make sure it's safe to eat . store correctly to keep your food safe eg milk and other dairy products in the fridge to keep the freshness. also, meat, frozen or meat just goes straight into the freezer. when preparing food always check the expiry date to make sure its safe  to eat . or if it smells  off then don't use it .when transferring foods we must do this properly so if you are wanting to put meat in the fridge for tea put a plate under it so no juices leak out on to anything and cause a contamination


2.3
Rubbish and stores it in covered containers in designated areas-Rubbish is a big thing in the hospitality service. It's important that we keep our areas clean and tidy. food scraps can be kept in drums with lids outside the back of the kitchen with the gate closed. making sure this area is always clean and tidy so it doesn't attract   any unwanted company eg dogs, cats, rats, etc



2.4 prevention of pest is important, especially for cafes and restaurants. To keep rodents out we must make sure our floors are cleaned properly making sure no food scraps or crumbs are left behind anything. Another way you could get rid of them is you can set traps in the corners. To keep birds away make sure there are no holes in the roofs or walls if there are make sure you cover them as soon as possible you can use mesh wire also mindful of open doors. and windows also cats and dogs which at the slightest smell of food they will come running. so do not encourage them to make sure all food scraps and bins are tidy and clean and away from there reached. Also, do not engage them by any means to come into your restaurant

Task Seven 3.3

Uncooked foods should be the temperature of 2-4 degrees. cooked foods should be at least 75 degrees and reheated foods should be above 80 degrees. Uncooked foods if they are in the danger zone for longer than 2 hours or not correct temperature we must tell whoever in charge and go over what could be wrong, if it has come straight from the fridge then maybe something is wrong with the fridge and we should check to make sure everything is safe in there. If it’s been sitting on the bench for too long it could be dangerous but if you’re cooking it all the way to that 75-degree mark it should be safe. For cooked foods, if they’re not in the right temperature you keep cooking it to reach the right temperature or even use another thermometer to double check. You don’t want cooked items below the 75 mark as you could get food poisoning and get sick from so, the same thing with reheated food. When reheating food we need to hit above the 80-degree mark, as we don’t know if any bacteria has grown from the point of putting in freezer or fridge then defrosting again, by hitting the 80 degrees we kill any unwanted bacteria making it safe for us to eat stoping the food poisoning from happening.