Chapter Two Follow Health, safety and security procedures

Human costs: Individuals who suffer physical, psychological or emotional pain as a result of an injury or
accident
Social cost: provision of medical and support facilities. Family, friends and work colleagues may require
counselling from the sack of the injury and financial worries as some injuries may be permanent and life
changing.
Economic costs: cost for medical and rehabilitation constellation required as a result of an injury, as well as
loss of wages. Each year, workplace injuries and deaths cost Australia $2 billion. Even if a fatality does not
occur, the suffering from the incident - pain and financially lasts.
Organisational Costs: businesses suffer from workplace injury. They will suffer from:
Replacing and training new employees
Production cease - investigations and replacements if applicable
Costs of workers compensation insurance increase
WHS is everyones responsibility in the workplace.
Workers Compensation: government insurance scheme designed to protect employers and employees in
the workplace by providing financial compensation for work-related injuries.
Key bodies involved in WHS:
WorkCover NSW: Workcover promotes safer and healthier workplaces. Enforces the work health and safety
legislation through education, inspections and investigations into incidents and complaints. When necessary,
applies penalties and conduct prosecutions.
Safe Work Australia: the role develop national work health and safety (WHS) guidelines and workers
compensation policies. Carries out research and promotes consistency in legislation developed by different
states and territories in Australia.
Local councils: The local government Work Health and Safety Manual has been developed to assist council
in New South Wales in the implication of their statutory obligations under the Act and Regulation.
Unions: Union representatives improve workplace safety by working with employees and employers. Union
legal staff represent employees in the workers compensation claims.
Professional associations: exist to support and encourage the development and upholding of high WHS
standards in all workplaces.
Information relating to WHS:

Workplace organisation policies and procedure

Emergency plan
Training manuals and document
Operators manuals
Work Cover NSW and Australia Safety and Compensation (ASCC) publications/safety alerts
Safety Work Australia
Legislation/Regulations/Codes of practice

- Act: legislation set down by parliament, gives general regulation making powers
and allow specific regulations to be made under them
- Regulation is a law, rule or other order prescribed by authority, especially designed
to regulate conduct.
- Codes of practice sets of standards designed and enforced by local government
agencies for the protection of public safety and health.For example structural safety of building, sanitary and
health codes, fire code.
Manufactures specifications
Local councils
Unions
Professional Associations
Work Health and Safety Act 2011 (NSW) provides health and safety and welfare protection of all workers and
people who are affected by the work.
WHS Regulation 2011 NSW WHS Regulation means regulations under the WHS Act.
The Legislation covers the following matter:
Health and Safety duties
Incident notification
WHS consultation, representation and participation
Issue of provisional improvement notices
Prohibition of discriminatory, coercive or misleading conduct
Workplace entry provisions for OHS purposes
Regulations, compliance, and enforcement provisions
Enforceable undertakings
Legal proceedings
A code of practice provides guidance and ways to identity and manage risks:
storage and handling of dangerous
Goods and substances
Manual handling
Risk assessment
WHS consultation
WorkCover legislative body that works with the workplace community to achieve safe and secure workplaces
for individuals. Employers and their employees are managed by WorkCover NSW in NSW. Enforces:
WHS legislation
Injury management
Return-to-work and workers compensation legislation
Manages the workers compensation system
WorkCover inspectors:
Investigate any incidents that cause serious injury or loss of life
Take photographs and Samples,
seize property,
Examine and copy documentation
Carry out interviews,
Make inquiries and seek the assistance of technical experts and interpreters

 Issue improvement notices and issue a prohibition notice (directs the person or establishment to stop the
activity until the risk has been removed)
Codes of practice (WorkCover NSW) provide details on how to achieve the standards required inder the
WHS legislation by identifying hazards and managing risks.
Safety Signs must be clear, consistent and confirm to Australia Standard guidelines. Picture signs are
preferred, however, written signs are acceptable so long as simple language is used. Need to be displayed in
appropriate locations so that all staff and visitors are made aware of any potential dangers or risks.
Reporting Health, Safety and Security breaches incident should be reported within 24 to 48 of it occurring preferably formally written. Appropriate persons to report to: supervisor/team manager trainer health and
safety officer work safety representative union representative.
WorkCover accident report and monitoring forms include:
Near-miss report forms
incident resister
Maintenance log
Safety audit form
Procedure Compliance form
Workplace inspection form
Correspondence forms
Incident forms should be filled in by individual staff member involved, immediately following an incident. If the
person involved is unable to fill in the form, the manager/supervisor must complete it.
Fist-aid registers indicate all stock that has been used in the first aid kit - assisting reordering. Workplace is
responsible for funding the purchase of new first-adis kits and the replenishment of existing kits.
WorkCover certificates are medical certificate stating capacity to preform normal duties tor the other work,
details of time expected away from normal duties, the work-related injury or illness and the treatment
undergoing.
Breach of health, safety and security a violation or breaking of codes/rules that cover health, safety and
security in the workplace. Include:
Presence of strange or suspicious persons on the premises
Broken or malfunctioning equipment
Damaged property or fittings
Lack of suitable signage
Signage that is illegible
Lake of training on health and safety issues
Unsafe work practices
Loss of keys
Loss of property, goods and/or materials
Unauthorised access to confidential flies, computer systems and/or documents
Strange or suspicious persons management and security must be notified about any suspicious behaviour
and unusual occurrences immediately. Strange and suspicious customers can be difficult to handle, and the
security procedures of the establishment should be followed.

PBCU Persons Conducting a Business or Undertaking

Duty of Care a legal or moral responsibility to use reasonable and practical care to control risks and
hazards.
Safe work practices and procedures to which employers and employees should adhere:
WHS induction training
Adherence to work instructions, workplace policy and standard operating procedures (SOPs) and safe
work procedures and practices.
Selection, use and maintenance of personal protective equipment
Selection of appropriate tools for the task
Correct handling, application, labelling and storage of hazardous and non-hazardous materials
Locations and use of safety alarms and emergency exists
Correct use of fire-fighting equipment
Hazard identification and risk control
Effective communication and teamwork
Adherence to work instructions, workplace/organisation policies and procedures.
Housekeeping/cleanup procedures
Common Workplace Hazards:
biological hazards - viruses
Human factors (self and others) - stress, bullying
Manual handling
Materials
Tools and equipment work environment
Work process and practices
Work environment - place of work
Working with electricity and gas
Ergonomics is the relationship between how the body interacts with the equipment required for a particular
task. Poor ergonomics can result in injuries such as Occupational Over-use Syndrome (OOS).
Risk assessment is a key business process for planning and decision-making. Risk assessment
techniques include:
Identifying hazards to yourself, colleagues and customers
Assessing associated risks
Using appropriate control measures to eliminate or minimise risks
Monitoring and reviewing the control
RISK ASSESSMENT HIERARCHY CONTROLS (DIAGRAM) HERE

Personal protective equipment (PPE) clothing, equipment or substances designed to be worn by someone to
protect themselves from the risk of injury or illness. Include:
Eye Protection: goggles, glasses, visors
Hearing protection: ear muffs, ear plugs

Respiratory protection: respirators, face mass, cartridge filters

Hand protection: safety gloves, barrier creams
Foot protection: safety boots
Skin protection: hats, sunscreens, long-sleeved clothes
Head protection: hard hats, hair covers, hats and caps
Body protection: aprons, safety harnesses

Potential accidents and injuries that can occur in the workplace

Accidents unexpected or unintended events that occur without deliberate cause
Incidents events that cause, or have the potential to cause, injury or illness and/or damage to equipment.
Incidents range from near-miss incidents to serious incidents and emergencies.
Most common include:
Allergic reaction
Puncture wounds and cuts
Sprains and strains
Burns
Poisoning
Dislocations and fractures
Shock
Causes of workplace injuries and accidents:
Lack of proper protection and safety equipment
Slips, trips and falls
Poor housekeeping
Poor maintenance procedures
Inadequate lighting
Spills
Obstructions
Faulty or incorrect equipment and machinery
Poor ergonomics
Inadequate instruction, training and supervision
Personal factors
Medical conditions
Shock
Negligence
Fatigue
Preventing common workplace accidents and injuries:
Follow safety procedures accurately
Be aware of correct posture and manual handling techniques
Take adequate rest breaks
Use PPE at all times
Be aware of correct use of chemicals and dangerous substances/equipment
Understand and practice stress-management techniques
Use of tools, machinery and equipment safely
Have good knowledge of procedures to deal with emergencies, fire and accidents
Follow all risk-management procedures

Essential Information regarding an accident or injury

Emergency services numbers to call in Australia are: 000 (from landline) 112 (from mobile). The following
information is required by emergency services attending an accident or emergency:
Location
Nearest cross-street
Nature of the incident
Number of casualties
Nature of injuries
Contact name and phone number
Follow the organisations health and safety and security procedures
OHS Act (NSW) governed by the Work cover authority:
Name: Occupational Health and Safety Act 2000
Objects:
- to protect people at a place of work against risks to health or safety arising out of the activities of persons
at work
- to promote health and safety work environment; protects them for injury and illness
- to provide consultation and cooperation between employees and employers
- to ensure that risks to health and safety at a place of work are identified and assessed and eliminated or
controlled
- develop and promote community awareness
- to provide a legislative framework
OHS or WHS requirements by the business:
- security appropriate for functional requirements of agency
- appropriate dire, evacuation and emergency systems
- removal of mgt of hazardous materials (e.g asbestos)
- ergonomic furniture i.e sound chairs and workstations
- bike parking
- sick room and first aid
- adequate access to disabled facilities
- satisfactory building health
- removal of dangerous goods
- assessment of chemical exposures conducted
- walkways/corridors clear from electrical cabling etc
- electrical safety
- adequate building maintenance and window cleaning systems
- noise level minimal sound absorptive ceilings, floors and walls
- appropriate positioning and installation of equipment
- provision of toilets and showers
- appropriate lighting
- functional air con, heating and ventilation systems
- visually pleasing environment
Safe work practices

- using personal protective equipment and clothing (PPE) protects individuals from hazards, must make
-

sure it is; appropriate for the task, the correct size and well maintained to ensure it will protect you
having a safe posture and movements every task you do must be done with correct posture; maintain a
straight back

- using safe manual-handling techniques using these will avoid injury.

- Taking designated breaks
- Handling knives The correct knife needs to be selected for task at hand. Using the wrong knife can ruin

the dish and poise risk for the handler.

Different parts of the knife are used for different tasks most cutting is completed using the centre of
the knife, the heel is used when more force is required, and the tip for finer work
Grasp the handle firmly to hold the knife
Hold the food to be chopped or cut with slightly curled fingers
The side of the blade should be close to your knuckles so the knife can be guided
try to avoid lifting the top of the blade
Things that are difficult to cut, should be cut with the heel
Always keep knives sharp and honed, sharp knives are less dangerous then blunt knives
Hold the knife handle when washing it, don't leave it in a sink full of water
Knives should be stored in a knife block, rather than in the drawer where they can slide around
When carrying knives, carry against your thigh, when travelling carry them in a knife roll
working with specialised equipment as a part of your training; you will learn how to use each piece of
equipment, you need to learn all of the safety features of that particular item
handling hot surfaces
dangers associated with inert gas
working with electrical equipment: check the cords and leads for no signs of fraying and exposed core
wires (blue, red, green, brown), plugs all intact with no broken parts, the general appearance of the
appliance is not damaged, no obvious parts missing, especially safety guards, no odour coming from the
equipment
correct use of fire fighting equipment
hard identification and risk control; complete risk assessments for the supply of food products, the
receiving of deliveries of food and products, storage, food prep and cooking
effective communication and teamwork one excellent method to reduce hazards in the workplace is to
encourage effective communication and a teamwork approach by all colleagues. This will help to avoid
misunderstandings and miscommunications, such as regarding current safety issues and therefore help to
reduce safety hazards

Follow the safety directions of supervisors or managers

When in the workplace, it is a condition of employment that you follow health, safety and security instructions
from your supervisor or manager. e.g of these instructions include:
take deso breaks
use manual handling equipment and or assistance from fellow workers for lifting heavy equipment
report all injuries no matter how minor
undertaking training courses
remove any hazard in work area
do remove safety signage
observe safety signage
Heed workplace safety signage
A major part of OHS is placing clear, eye catching signs eating that a hazard exists e.g hot surfaces, slippery
and or wet surfaces, sharp objects and tripping hazards
Use PPE
When selecting PPE, you need to consider;
its appropriateness for the task
the manufacturers specifications for use

 whether it is correctly fighting neither too tight nor too loose

its serviceability
Maintenance of PPE includes:
cleaning and decontamination
correct storage
regular checks for damage
repair or replacement of worn, malfunctioning or damaged equipment or parts
the disposal of single use equipment
Chapter Three Follow workplace hygiene procedures
Personal Hygiene - maintenance of high levels of personal cleanliness and appearance to reduce hygiene
risks. To do this: Maintain excellent overall personal cleanliness, keep hair clean and completely tied back,
wear a good deodorant, regularly wash your chefs uniform. You are expected to have neat and clean hair,
nails and teeth, have no body odour and wear a hair net/cap aswell
Hygiene - high level of cleanliness
Environmental Hygiene - cleanliness areas around the preparation of food products, storage rooms and
work surfaces. Environmental hygiene guidelines include clean and sanitise:
- work benches
- sinks
- tiles and splash backs
- floors
- walls
- ceilings
- fans
- windows
- fly screens
- door and door screens
- cool rooms/ dry stores
- fixed equipment (cook tops, fridge, freezer)
- mechanical equipment (mixers, food processors)
Storage - area in which food products or goods are kept in a safe and controlled environment to extend life
span and quality
Waste disposal - removal of waste or garbage, following guidelines.
Sanitation and cleaning procedures - methods of cleaning for the prevention of food contamination and
poisoning
Cross-contamination- process where bacteria other micro-organisms are transferred from one substance/
object to another un intentionally with harmful effects.
Avoidance of cross contamination- bacteria growing on one food item in a kitchen may be transferred to
other foods. This is called cross contamination. Cross contamination can be caused by people placing food
items next to each other without covering them correctly, handling food with utensils that have touched other
items handling foods without changing gloves or washing hands or placing food on surfaces that have been
cleaned after the previous task.
Hazards associated with cross-contamination- cross contamination can make otherwise safe food,
unsafe, due to contamination by: physical, chemical and biological contamination.
Physical contamination- physical hazards can occur when food is contaminated by a physical substance
such as metal shavings, glass shards, screws and other parts of broken equipment, used band aids or
broken fingernails. These physical contaminants may be not only unpleasant when found in food, but they
may also be physically dangerous if ingested, or carry other chemical or microbiological contaminants.

Chemical contamination- Cleaning chemicals and other materials can contaminate foods if not handled
correctly, or used around food or food prep areas. Contamination from chemical hazards may occur if
chemicals are used or stored in food prep areas. You should never use sprays in areas where food is
exposed
Biological contaminants- occurs when the food is poisonous or by eating of a food that have been
contaminated by microbes (virus, mould or bacteria). Conditions that favour bacterial growth are:
oxygen
pH level
food
water
temp
time
Microbiological contaminants- Micro means small and biological means living things. Microbiological
hazards occur when these tiny organisms get into food and poison or spoil it. They reduce the shelf life of
products and can seriously affect the health of the consumer. Bacteria are the most microorganisms that
cause food poisoning. Some bacteria such as Acidophilus which is found in yoghurt, are beneficial to people.
Many other forms of bacteria are dangerous they cause illness and disease; including;
Food poisoning
bacteria

Symptoms

Source

Prevention

Staphylococcus
aureus

- may develop soon after

- Moist, high protein

Killed easily by heat;

when cooking, bring to
and maintain a high
temperature or cool food
rapidly

Clostridium
perfringens

eating (1-8 hours) and last

for a day or two
generally not fatal
nausea, diarrhoea,
vomiting, severe stomach
cramps

- May develop 8-24 hours

after eating

- Nausea, diarrhoea, severe

stomach cramps which
may last for a day or two

Salmonella
species

- May develop soon after

-

eating (1-8 hrs) and last for

a day or two
generally not fatal
nausea, sudden and
frequent diarrhoea ,
vomiting, severe stomach
cramps

foods (milk and dairy ,

meat, poultry, eggs,
fish and seafood),
cream filled sweets,
sauces and gravies
contact with skin
disorders, human
saliva, nasal drippings
and sneezing

- Dirt and dust

- animal or human

- wash veggies well

- cook food at high

faeces and excretment

temps and maintain

above 60 degrees

heat resistant

- unwashed veggies
above 60 degrees for
- raw meat
as long as possible
- failure to maintain food - some spores may be
- raw or insufficiently
-

cooked meat and

poultry
raw milk
egg and egg products
raw salads
fish and seafood
meat products
animal or human
faeces

- ensure poultry is
-

always cooked all the

way through
food must rapidly be
taken above 60
degrees when cooking
killed easily by heat

Food poisoning
bacteria

Symptoms

Source

Prevention

Listeria species

- flu like symptoms

- particularly dangerous to

- raw milk
- soft cheese
- processed meat and

- Pregnant women

pregnant women

meat products

packaged salads and

meals

- preprepared foods like

Clostridium
botulism

- can be fatal
- onset 2-7 days after
-

Campylobacter
species

indigestion
digestive difficulties and
constipation
difficulty breathing,
swallowing
impaired speech and sight
headaches and fatigue
vomiting and nausea

- Nausea
- sudden and infrequent
diarrhoea

- vomiting
- severe stomach cramps

- fish that lived in

-

contaminated water
canned, bottled and
processed foods with
faulty packaging
smoked fish
dirt and dust

- soil
- insect and vermin
infestation

- raw poultry and meat

- milk and dairy

should avoid risky

food
purchase listed foods
from reputable
suppliers
check and follow use
by dates

- purchase seafood
-

from reputable
sources
do not use bottled or
processed foods that
have packaging or
seal damaged
do not use food from
bulging or dented cans

- wash all veggies well

- eradicate and control
pests and vermin

- cook meat and poultry

well

products
The most common result of cross-contamination is food poisoning. The symptoms may include nausea,
vomiting, stomach cramps and diarrhoea. If the symptoms are severe bacteria may enter the blood stream
and be carried to other organs in the body. This can be fatal, especially for very young children, elderly
people and people with significant health problems.
Dirty linen linen may have a hygiene risk if it is: contaminated by human waste (blood, vomit or body
secretions), contaminated by raw food, contaminated by cooked food
Environmental hygiene hazards environmental hygiene hazards are caused by a failure to maintain a
clean and hygienic premises and equipment used. Environmental hazards include:
unsafe and environmentally unsound storage and garbage disposal
cross contamination by bad food storage
poor organisational and work practices relating to cleaning, housekeeping and food handling
incorrect food handling causing the growth of bacteria and others
incorrect sanitisation
presence of vermin and pest and airborne dust
Food poisoning- causes of contamination may be:
the formation of toxins when bacterial growth is so high that cells produce toxins that are resistant to heat
or cold
eating naturally poisonous/spoiled foods
incorrect storage or handling cross contamination
Contaminate - make something physically impure or unfit for consumption by humans or animals by
presence of chemicals, radioactive elements, bacteria or micro-organisms from another source.

Cleaning- involves the removal of visible contaminants, and sanitising is the removal of invisible
contaminants. Cleaning is first done to remove all visible waste by washing surfaces with hot water and
detergent i.e scraping, rinsing, washing and rinsing again to remove all traces of detergent.
Sanitising- involves treating items that have been cleaned and tired with approved products that eliminate or
reduce the levels of microorganisms. Microorganisms are not visible by the naked eye. Sterilising using antibacterial spray/wipes or sanitising product after cleaning. Heat is the sanitiser when ovens or water exceed
above 75 degrees celsius. Bleach is the basis of most sanitisers.
Basic cleaning and sanitising:
1. Initial cleaning by scraping or brushing off debris into a bin
2. washing thoroughly in hot water with an approved detergent, measured to the correct concentration
3. rinsing thoroughly with clean, hot water
4. sanitising with an approved chemical measured to the correct concentration
5. rinsing off the sanitising agent
6. air drying
Food Safety - resources and methods used to keep food safe for human consumption. Includes handling,
preparation and storage.
Hygiene Hazards - are preventable when staff are trained and use correct work procedure/guidelines
Hygiene practices and procedures- guidelines and standards for ensuring safe and hygienically prepared
food and work areas
Procedures required by the national food safety codeThe standard sets out specific food handling controls related to different stages of food preparation and
services including:
receipt of food stuffs
storage of food, according to food type
prep and processing of food
display and holding of food
packaging of food
transportation from one place to another, with food being kept out of the danger zone
disposal of unsuitable food
recall of food unfit for human consumption
Workplace procedures ensure that enterprise and legal standards are met. The minimum standard is the
achievement of compliance with the statutory legislation and codes of practice:
State legislation: Food Act 2003 as amended for NSW
National legislation:
- Food reg 2004
- Imported food control Act 1992
- Food standards Aus and NZ (FSANZ) Act 1991 (Cth)
These laws are put into place to ensure that food is fit for human consumption and that businesses serving
food apply hygiene and food safety procedures.
Food regulation 2010 (NSW) - Authoritys and local councils food regulatory work. Sets minimum foodsafety requirements and reduces the incidences of food-borne illness linked to industry sectors with high risk
(seafood, dairy) in NSW. Contained in the AUS and NZ Food Safety Standards Code to provide a more
effective national legislation. Food handlers must follow HACCP. Role is to provide high-quality and
consistent training by Registered Training Authorities (RTAS)
Food Act 2003 (NSW) - law governing food for human consumption in New South Wales. Main aim is to
protect the health of the public by preventing the sale of unsafe food businesses to imply at least one trained
food safety supervisor (FSS) if not followed fines apply.

Foods Standards Australian New Zealand (FSANZ) - aim to have safe food supply and informed
consumers. Develops food standards, joint codes of practices for content and labelling of foods with industry.
Environmental Health Officer - assesses risks and develops, regulates, enforces and monitors laws and
regulations governing public health (built and natural environments) to promote good human health and
environmental practices. Authorised to give a notice to clean up business that do not meet standards. Order
specific repairs and improvements to the premises. If not complied in specified period, business can be
ordered to close or stop the sale of food. Tasks of Officer:
- Investigate complaints about food safety
- Make sure that shops, restaurants and food processors follow health regulations
- Monitor and control water , air and noise pollution, and collect water samples for analysis
- Initiate and conduct environmental health impact or risk assessments
- Design and conduct health education programs and/or public information campaigns
- Prepare policy documents and guidelines relating to environmental health matters
- Investigating and manage public health incidents such as disease outbreaks
- Manage programs to control public health and environmental issues associated with major public events
- Respond to disaster and emergency situations where public health is at risk
Bacteria - organisms that needs oxygen, food, water, optimum pH levels, correct temperature and time to
grow. Can survive through the form of spores in the danger zone.
Temperature danger zone - Between 5 degrees and 60 degrees bacteria will grow and reproduce.100
degrees will kill bacteria. 0-5 degrees bacterial growth is slowed. Only heating\/cooking foods kills bacteria
Contaminant - an unwanted substance within another substance
Personal Hygiene standards:
Following good personal hygiene rules
Use of disposable gloves when handling food, especially ready to eat foods
Washing hands at appropriate times
Covering cuts, wounds or open sores with coloured Band-aids
Implementation of food safety programs such as HACCP
Food Handling practices and schedules:
Storage
Preparation
Disposal
Safe Storage procedures:
Storing goods according to the manufactures instructions or recommendations on the label
Thermometer checks
Specific requirements for dry and cold storage
The use of suitable packaging and/or containers
Clear and correct labelling and dating
Regular checking of expiry dates
Stock rotation (FIFO)
Use of safe lifting techniques
Safe use of trolleys
Safe use and storage of chemicals:

Using sealed, labelled containers with direction for use and first aid directions
Never storing chemicals in old food/drink containers
Always following instructions on containers in accordance with the material safety data sheet (MSDS)
Storing substances in a separate, well-lite and ventilated storeroom
Never mixing chemicals
Using appropriate cleaning practices and wearing correct recommended PPE
Use correct chemical for correct task

Health issue - something that can prevent someone functioning normally and painlessly

Diseases - and abnormal condition of an organism, associated with specific symptoms and signs, that
impairs bodily functions. Diseases can be:
- Food-borne- a disease caused by consuming contaminated food or drink
- Air-borne- spread when droplets of pathogens are expel into the air due to coughing, sneezing or talking
- Infectious- any disease caused by the invasion of a pathogens a pathogen that grow subsequently grows
and multiplies in the body
Illness - a general sickness caused by poor health. Common illness can be caused by:

- influenza: usually referred to ad the flu, influenza is a highly infectious respiratory disease
- a number of different viruses: any of the various simple parasites of plants, animals, and bacteria that
often cause disease.
Injury - any damage or harm done to, or suffered by, a person or thing. Common injuries, and their
secondary effects, include:
- open cuts/wounds - a wound in which the injured tissues are exposed to the air
- Infections - an invasion of the tissues of the body by disease - producing micro-organism and the
reaction of these tissues to the micro-organisms and/or their toxins

Implementation of food safety programs such as HACCP: Hazard Analysis and Critical control point is a
systematic method of monitoring food handling from the moment food is received, until it is served to
customers, including all the stages in between (storage, prep, heating, holding and reheating). HACCP takes
a preventative approach to attempt to avoid food contamination and food poisoning and the effects these
have on the general public.
Safe food storage procedures
Food must be stored accordingly to the type of food. Generally, when food is purchased, the recommended
storage method and temps are given by the manufacturer, and are located on the manufacturers labels or on
their recommendations. Foods must be stored in the correct temp zones. These are:
perishable foods; refrigerated at or below 4 degrees
frozen foods at -18 degrees
dry stores; between 10-15 degrees
When storing any type of food, you must always:
use suitable containers and packaging
label and date everything
observe expiry dates
stock rotation (FIFO and LILO)

Chapter Four Work with colleagues and customers

Types of communication:
Formal: public, serious, official, many need a record to refer later
Informal: personal, private, casual Channels of communication
Sender has a message to communicate > feedback > receiver receives the message intended
Interpersonal skills positive body language, high standard of presentation, being polite, cooperative and
courteous, effective teamwork and being able to get on with co-workers, effective social interaction and high
standards of personal hygiene.
Personal attributes work ethic, excellent attendance and punctuality, appropriate ethical and responsible
behaviour, honesty and loyalty, ability to take direction, acceptance to constructive criticism, attention to
detail/work performance, personal presentation standards, positive attitude.
Formality
form of address
level of politeness
difference and respect that you use with people
Referring to people as Mr and Mrs is customary
Complexity
The complexity to you use should suit the people you are talking to and the situation. It is better to use short
sentences using plain english and spoken in the correct tone than to use long wordy sentences or requests.
Volume
The volume you should use should suit the situation. You need to speak loudly enough to be heard by your
audience. If you are having a face-to-face conversation with one person, the volume of your voice should be
enough for that person to hear, but should not interfere with other conversations going on around you. A
common mistake to talk louder to people who speak languages other than English. In these circumstances,
you need to use simple English, use signs and symbols or find and interpreter.
Tone
Your tone is different from volume. It involves the sharpness or smoothness of the way you speak. You can
change the meaning of what you say by changing the tone of your voice In the hospitality industry, you need
to keep your tone of voice calm and respectful at all times/
Effective communication
EC is achieved by using the most correct language:
clear
concise
purposeful
correct
courteous
culturally sensitive
Strategies to use to effectively communicate include using:
appropriate language
clear voice
appropriate volume and tone
active listening
questioning techniques
Effective communication also involves selecting the most appropriate channel of communication for the
sender, reciever, the message to be conveyed and feedback to the messenger. All four factors need to work
together for the communication to become effective:
1. the sender must communicate clearly and effectively, and select the channel of communication
2. the receiver must be open to receive the message, and able to interpret the information from the channel
of communication selected

3. the message to be conveyed is the link between the sender and receiver, passed from sender to receiver
through the channel selected
4. feedback is confirmation from the receiver to the messenger that the information has been received
correctly
Barriers to effective communication
Physical - background noise, rushed or tired, deafness
Cultural, language or social differences - speaker and listener dont speak same language
Problems with message - speaker speaks too quickly, strong accent, uses jargon or slang, speaker uses
non-verbal communication that says something different to their words.
Personal feelings and beliefs about other person - listener is a type of person you dont like, listener should
know this or be able to do this
Emotions
Gender issues
Bias and stereotyping
Interpersonal skills
These skills will enable you to deal with situations well, including the most difficult situations. These include:
communication skills both verbal and non verbal
use of professional manner at all times
professional presentation
work ethos
Show sensitivity to cultural and social differences
modes of greeting, farewelling and conversation
body language incl use of body gestures these are accepted and interpreted differently from one culture
to another
formality of language some cultures prefer more formal forms of address, whereas others prefer more
informal forms
Internal customers people working in other departments or sections of the same organisations
External customers general public
Colleagues and customers with special needs and expectations
Customers with special needs may include:
those with a disability
those with special culture/language needs
unaccompanied children
parents with young children
pregnant women
aged people
Customers needs are different to their expectations. The needs of customers are usually their essentials,
such as access ramps, toilet facilities and the service of food that they are not allergic to. A customers
expectations are what they think they should receive as part of the service. Sometimes these expectations
are unrealistic for the establishment. Factors that affect customers needs and expectations include:
social
cultural
religious
economic
health
age

 personality
personal interests
likes and dislikes
available time
perceptions
Communication skills used to maintain quality customer service
All employees need to develop and use communication skills to enable quality customer service at all times.
These communication skills include:
listening actively to what the customer is communicating
providing an opportunity for the customer to confirm their request
questioning to clarify and confirm customer wishes
seeking feedback from the customer to confirm understanding of needs
summarising and paraphrasing to check understanding of customers message
using appropriate body language
Strategies include:
active learning to clarify and confirm needs and expectations
using open, closed and reflective questions where each is appropriate
observations and recognition of non verbal signs crossed arms, smiles, frowns, winces, nods may all
assist in interpreting information.
Customer complaints
Listen > acknowledge > establish problem > confirm and agree on an acceptable solution > action > record >
Follow up to ensure customer satisfaction
Time and task management
The cooking process use be completed in a logical and safe manner. To do so, workflow mgt principles need
to be followed. Workflow involves workers identifying the individual steps required to complete the task, and
determining the best order and the most efficient way in which to complete the task. Workflow also looks at
completing all tasks that are the same, before commencing the next task for example, peeling all of the
carrots and then washing and grating all the carrots, and placing them into a sealed container ready for use,
rather than peeling and grating one carrot at a time. Features of effective workflow mgt include:
a logical sequence
time efficiency
planning and organisation
allowing of time constraints
cooperation
Poor workflow has an effect on:
colleagues, who often cannot start their task, or have to do extra work to assist
customers, who often become dissatisfied due to waiting excessive times
the workplace, organisation or venue, which may lose its good reputation
Features of time management:
- prioritising
- delegating
- problem solving
- decision making
- completing in required time frame
Time and Task management process of planing the amount of time spent on specific tasks to increase
effectiveness, efficiency or productivity. Time and task management are both essential to ensure that team
goals are achieved and that allocated tasks are completed on time. This involves setting achievable goals for

tasks to be completed, within an achievable time. When you have many tasks to complete, or very
complicated tasks to complete, time mgt is often the only way to ensure all tasks are completed on time. The
features of time mgt are as follows:
identify the individual tasks to be completed
set achievable goals in order to complete the assigned tasks
set clear time constraints for each task
consult all involved in the team
prioritise tasks
delegate tasks fairly and equitably
negotiate where necessary
implement problem solving and decision making techniques where required
adapt task allocation as required.
Poor time mgt has a negative effect on everyone incl. other workers, customers, the workplace and the
organisation. Therefore, for successful functioning of teams, clear goals need to be set, and time- and task
management techniques need to be implemented to ensure everything is completed on time.
Food Act 2003 (NSW) The Food Service Code is a piece of federal legislation that is maintained by Food
Standards Australia New Zealand. Covered in NWS by 2 pieces of legislation: the Food Act 2003 (NSW)
(amended) and the Food Regulations 2010 (NSW). Responsible for food safety and labelling practices in
NSW, enforces the Food Act 2003 (NSW) associated regulations on all food for sale. Develops and monitors
food safety programs, licenses food businesses, investigates complaints and monitor them, coordinates the
recall of food and has input into changes to the National Food Standards Policy. Responsible for food safety
and handling, from the point of harvest or manufacture to point of consumption. Point of contact for the public
and industry, The NSW Food Authority works with the local councils to oversee the enforcement of the Food
Act. Environmental health officers are attached to local councils to assess businesses. The roles and
responsibilities of environmental health officers include:

The right of entry to premises

The power to inspect premises
Right to collect food and beverage samples from establishments for testing
The right to close down a restaurant
The power to issue warnings with a set time limits for improvements to be made
The power to fine the owner for breaches of the legislation.

In 2008, the Name and Shame Initiative was created by NSW Food Authority.
Food Regulation 2010 (NSW) supports the regulatory work of the NSW Foos Authority and local councils
and minimise the occurrence of food-borne illness. Ensures that minimum standards are being met in of high
risks (harmful bacteria and other pathogens). At high risk are areas involving meat, dairy, seafood, shellfish
and plant products, and egg businesses. These businesses are subject to Food Safety Schemes (FSS)
because of their property classification. Under each scheme, there are license categories that specify the
types of actives each business is licensed to perform (opening oysters or raw transport of milk).
The Australia New Zealand Food Standards Code (ANZFS) ensures food is safe and suitable for
consumption. Includes standards for food additives, food safety, labelling and foods that need pre-approval
(genetically modified (GM) foods). This legislation is covered by two pieces of legislation - the Food Act 2003
(NSW) and the Food Regulations 2010 (NSW). Enforcement and interpretation of the code is the
responsibility of state and territory government departments. Four parts:

1.

2.
3.
4.

General Food Standards - regulations that apply to almost all foods (labelling requirements, substances
and quantities that can be added to food, permissions for new foods, limits for chemical and
microbiological contaminants and residue limits of veterinary and chemical residues in foods)
Food Product Standards - compositional requirements foer certain foods (meat, eggs, fish and alcoholic
beverages)
Food Safety Standards - requirements for food handlers (maintaining food at the correct temperature,
washing hands and keeping equipment clean)
Primary Production Standards - Primary production and processing standards for agricultural
commodities (seafood, poultry, meat, specific cheeses, wine and dairy products)

Australian Consumer Law general protections the create standards for entities providing goods and services
to consumers. Administrated by the Australian Competion and Consumer Commission (ACCC) and each
state and territorys consumer law agencies - NSW Fair Trading, which provides information on:

Buying goods and services

Online shopping guides
Resolving complaints with traders or service providers
Stating a business
Keeping up to date with legislative requirements
Ensuring safe products

Privacy Act 1988 (Cth) (as amended) Contains rules governing the collection and handling of information
collected by agencies, such as government, medical and credit records. Protects Australians against
invasive procedures to their bodies (drug testing), covers the security and privacy of personal mail,
telephones, emails and other forms of communication. Covers the amount od intrusion that can take place in
the home environment, workplace or the public space preforming personal searches, video surveillance and
ID checks.
Quality assurance is the expectation of the same standard of quality in the hospitality business every time
you use it and the role of employees in achieving this:

Exceeding expectations
Continuous improvement
Training
Being empowered

Industry Accreditation Schemes

Star rating system used by NRMA - quality accommodation
Savour Australian Restaurant & Catering HOSTPLUS Awards for excellence - food and catering
Australian Good Food and Travel Guides Chef Hats - since 1982. Inspectors dine anonymously and
reviews from public. 19-18: work a special journey. 17-16: Worth a detour. 15-14: Worth a stop on the way.
13-12: Commended.
Australian Gourmet Traveller magazines Restaurant Awards - commitment to excellence and attention to
detail.
Code of Conduct sets out exceptions of the business management on site and provides a clear guide to the
ethical standards expected.

Occupational License form of regulation that restricts entry to occupation or profession to people who do not
meet requirements stipulated by regulatory authority. Ensure public risk from industries conducting their
business operations is limited.
Connection between quality assurance, work practices and customer service workers rely on rigorous sets of
standards to ensure products and systems are safe and reliable. Standards give businesses and consumers
confidence the goods and services they are developing or using are safe and written warnings are given.
The difference between legal and ethical issues: Legal issues relate to the protection that regulations provide
to both the worker and customer. Exists to protect consumers, employees and employers (hygiene and
WHS). An ethical issue relates to moral values and judgements of employees and management issues.
Ethical behaviours are the standards that you hold yourself and relates to what is right and wrong. Example
of ethical issue: when people are spending less money, employees in the hospitality industry do not make as
much as they do in better economic times.
Career Pathways in the industry: Kitchen Hand -> Apprentice Chef -> Chef -> Sous Chef -> Chef de Partie > Head or Executive Chef
The difference between an award, an agreement and a contact:
Industrial awards - legal documents that contain the minimum employment entitlements fro specific
industries
Australian Workplace Agreements (AWAs) - formalised individual workplace agreements negotiated by
the employer and the employee.
Employment contract - written or verbal. They classify one as an employee rather than as a contractor, and
therefore have certain rights available to you.
An award is an enforceable document contain minimum terms and conditions of employment
Employer responsibilities - provide for the health and safety of all employees and visitors in the workplace.
Employee responsibilities - must take reasonable care of the health and safety of themselves and others,
and cooperate with employers in their efforts to comply with WHS legislation.
Equal Employment Opportunity Act 1987 (Cth). EEO legislation aims to creat a workplace that is free from
discrimination and harassment. The intent is to identify and eliminate discriminatory barriers that cause
inequality in the employment of any person or group of persons (age, sex, gender). This law generally holds
employer at fault, but both employer and employee have responsibility to enforce equality. Example of EEO
procedure: Ensuring wheelchair accessibility.
Types of Employment are:
Full time: including maximum number of hours of work per week (average 38 hrs), paid annual and
personal (sick) leave, public holidays and notice when they lose their job.
Part time: work less than 38 hrs per week, usually hired on an ongoing basis, work the same set of hours
each week, entitled to the same conditions as full time employees
Casual: no regular hours of work per week, work is provided on a needs basis by the establishment.
Casuals are pid a higher rate of pay, which includes a casual loading instead of benefits such as sick
leave.
Contract: establishment offers employment on the basis of a legally binding contract, with specific terms
and conditions, that has to be accepted by the employe. the contract needs to be legal and the terms
enforceable under Australian law.

Bullying is repeated, unreasonable behaviour directed towards a worker in groups of workers that create a
risk to health and safety.
Direct bullying: acts of physical aggression (shoving), throwing things at an individual, choking, punching,
kicking, stabbing.
Indirect bullying: spreading gossip, lies and rumours, mamcalling and giving them the silent treatment,
staring, giggling, laughing at or mocking the victim.
Verbal: repeated hurtful remarks or attacks
Physical: giving them impossible jobs that cant be done in the given the or with the resources provided
Psychological: deliberately changing a persons work hours or schedule to make it difficult for them.
Sexual: sexual harassment - unwanted touching
Teams and Teamwork is working as a group to achieve the common goal or task.
Cultural and workplace diversity the variety of human societies or cultures in a specific region or in a world as
a whole. Refers to language, dress, traditions, what may be acceptable in one place but not in the other. It is
important to be respectful, inclusive and welcoming. It is important to recognise and value: gender, age,
ethnicity, race, cultural background, sexual orientation, intellectual physical ability
Any strategy to eliminate workplace harassment should aim to:
Promote awareness of workplace bullying
Facilitate discussion of workplace bullying and related issues
Provide resources and information on workplace bullying
Contribute to the improvement of organisational policies and procedures with respect to workplace bullying
and related unacceptable behaviours
Reasons for misunderstandings and conflict:
Change
Implementation of new technologies
Interpersonal relationships between workers
Different personalities
Perceived power differences
External changes
Poor communication lines
Harassment
Poor Performance
Limited resources
Conflict management steps to resolve conflict:
Reduce productivity
Negative publicity
Low staff morale associated with sorting out a discrimination incident or harassment grievance within an
organisation
Cost of employees taking stress leave and workers compensation claims
Legal costs
Compensation payable for discrimination harassment complaints
Interpersonal skills positive body language, high standard of presentation, being polite, cooperative and
courteous, effective teamwork and being able to get on with co-workers, effective social interaction and high
standards of personal hygiene.

Work instructions document the sequence in which tasks should be performed and the work processes
involved. Used to:
Maintain and improve the productivity, quality and safety of the task
Train new employees - they list the steps of the task, detailing any special instructions for safety and to
perform quality and efficiency.
Useful for experienced workers to suggest improvements to existing instructions
Industry currency refers to keeping up to date with the industry-specific skills relevant to todays hospitality
workplace. this results in the broadening, maintaining and updating of their own competency base. This is
carried out through training and evidence of that.
Time and Task management process of planing the amount of time spent on specific tasks to increase
effectiveness, efficiency or productivity.
Chapter Five work in a socially diverse environment
Elements of cultural diversity:
interpersonal reactions
food preferences and dietary needs
social values
work ethic
communication
product/service preference
customs
religion
language
family structure/obligations
festivals/celebrations
Discrimination can be based upon:
Age
Carers responsibilities
Disability
Homosexuality
Martial or domestic status
Race
Sex (including breast feeding and pregnancy)
Transgender
Anti-Discrimination Act 1977 relates to discrimination in any industry. The act stops discrimination in certain
circumstance, and promotes equality.
People expect to be treated as individuals and it generally not appropriate to assume that a person has the
same likes and dislikes as her/his groups. In the hospitality industry it is often necessary to make
assumptions about people in order to provide good service.
Types of Service
American Customers
- Americans have high expectations and expect service staff to take that little extra time with them when
ordering foods.

- Americans dine regularly in restraints and will complain if they receive bar service
- They ask a lot of questions and give very detailed orders
- Service staff must answer questions in a professional manner and display in depth knowledge of cooking
processes and dish ingredients
German Customers

- They expect fast and efficient service and may be offered if asked to wait without a given reason
- Always maintain a degree of formality when serving Germans useL sir or madam never first names
- Be prepared for direct conversation and in which may appear to be rather abrupt request because
German clients are more likely to demand for faster service
Japanese Customers

- If staff members are able to correctly pronounce the customers last name, they should be followed by
san regardless of the sex of the person

- It is unacceptable to address them by their first name

- Japanese greet each other by bowing showing sensitivity and respect
- Alcohol is accepted, however women may not drink in public, therefore cold water is provided.
Important religions
All customers must be treated respectively and equal. If a customer requires a speciality menu, it must be
offered. A hospitality establishment must be aware of the following dietary requirements.
Religious meals
Asian Vegetarian Meal (AVML)
This meal is available for vegetarian passengers. It is usually aromatic and spicy, and incorporates flavours
from the Indian sub-continent.
It contains one or more of these ingredients: all types of vegetables, fresh fruit and milk products.
It does NOT contain any type of meat, fish or eggs.
Hindu Meal (HNML)
This meal is available for members of the Hindu community who are not strictly vegetarian and eat meat,
fish, eggs, and dairy products.
It contains one or more of these ingredients: lamb, chicken, fish, eggs, milk, and dairy products.
It does NOT contain beef.
Vegetarian Jain Meal (VJML)
This meal is for members of the Jain community who are pure vegetarians. It is prepared with a selection of
Indian condiments.
It contains one or more of these ingredients: fresh fruit and stem vegetables that grow above the ground.
It does NOT contain: animal products and by-products, and any root vegetables such as onions, mushrooms,
ginger, garlic, potatoes, carrots, beets, radishes, etc.
Muslim Meal (MOML)
All meals on Emirates flights are suitable for Muslims and are prepared in accordance with the Halal method.
This meal type can only be ordered for passengers routed on other airlines.
It contains one or more of these ingredients: lamb, chicken, fish, eggs, vegetables, fruit and dairy products.
It does NOT contain pork, alcohol, or non-Halal prepared meats.

Kosher Meal
Kosher meal prepared to comply with Jewish dietary requirements. Food in the kosher diet is classified into
three main groups: meats, dairy and pareve (food that is neither meat nor dairy. Only approved types of
meat, fish and poultry may be eaten and these food items need to be slaughtered humanely, soaked, salted
and deveined. All preparation of these foods must be supervised by a rabbi. The foods then receive a stamp
of approval. Meat and dairy must not be stored, prepared, cooked, served or eaten together.
Medical and Dietary meals
Bland Meal (BLML)
This meal is available for those who suffer from disorders of the stomach and /or the digestive tract.
It contains one or more of these ingredients: mashed potatoes, fresh spinach, soft-boiled eggs, boiled meats,
toast, milk, and dairy products.
It does NOT contain baked or fried food, garlic, onions, or spices.
Diabetic Meal (DBML)
This is a low-sugar meal for passengers suffering from diabetes (high sugar levels).
This meal contains one or more of these ingredients: low fat milk, butter, plain yoghurt, lean meats, boiled or
pureed potatoes, vegetables, and fresh fruit.
It does NOT contain any kind of sugar (only certain permitted sugar substitutes may be used).
Fruit Platter (FPML)
This meal may be ordered for dietary reasons. It may also be ordered by members of certain communities
who eat only fruit while fasting.
It contains one or more of these ingredients: seasonal fresh fruit.
It does NOT contain canned fruit.
Gluten-Free Meal (GFML)
This meal is available for passengers who are allergic or intolerant to gluten (a protein of wheat, barley, oats,
or rye).
It contains one or more of these ingredients: dairy products, fresh vegetables, salads, fruit, fish, lean meats,
and rice.
It does NOT contain: bread, sauces, pasta, custard, cakes, chocolates, rolls, or crackers.
Low Calorie Meal (LCML)
This meal may be ordered by those passengers on a weight reduction programme where the daily calorie
intake is restricted.
It contains one or more of these ingredients: high fibre content, low fat and carbohydrate content.
It does NOT contain sugar, cream, sauces, mayonnaise, or fatty meals.
Low Cholesterol / Low Fat Meal (LFML)
This meal is available for passengers who need to minimise their intake of fatty foods.
It contains one or more of these ingredients: margarine, cottage cheese, egg whites, boiled rice, potatoes,
lean meats, fish, wholegrain bread, cereals, and fresh fruit.
It does NOT contain milk, cream, fat, cheese, egg yolks, or fatty meats.
Low Sodium Meal (LSML)
This meal is for those who suffer from high blood pressure.
It contains one or more of these ingredients: salt-free margarine, foods low in sodium content, and fresh or
frozen foods.
It does NOT contain salty cheese, sauces, dressings, cured and brined meals, or canned food.

Non-Lactose Meal (NLML)

This meal may be ordered for those who are allergic or intolerant to milk and milk products, or those suffering
from low lactose levels.
It contains one or more of these ingredients: salads, vegetables and other foods high in fibre, pasta, rice,
fish, or meat.
It does NOT contain milk and milk products, sauces, soft rolls, croissants, or chocolates.

Vegetarian Meal (VGML)

Also known as Vegan, this meal is totally free of any animal products or by-products such as eggs or dairy
products.
It contains one or more of these ingredients: all types of vegetables and fresh fruit.
It does NOT contain any type of meat, fish, or animal products or by-products.
Vegetarian Lacto-Ovo Meal (VLML)
This is a Vegetarian Meal that may also contain eggs and dairy products.
It contains one or more of these ingredients: vegetables, fresh fruit, eggs, dairy products, and pulses.
It does NOT contain any type of fish or meat.
Nut or Peanut Allergies
We do not offer nut-free flights. Nuts are served on all Emirates flights, either as a meal ingredient or as an
accompaniment to drinks.
An allergic reaction to peanuts or their by-products can be quite serious. Unfortunately, as Emirates cannot
guarantee peanut-free meals, we request that you bring your own meal on board if you have a peanut
allergy.
Other Special meals
Child Meal (CHML)
This meal may be ordered for children between the ages of 2 and 12 years.
It contains one or more of these ingredients: chicken, fish, fries, pasta, chocolate, crisps, crackers, milk and
dairy products, and fruit and fruit juices. A vegetarian child meal can also be provided.
Chapter Six Participate in environmentally sustainable work practices
Current environmental issues include:
sustainability
waste mgt: ordering specific food products with less waste, reducing the amount of paper used by
increasing the use of email, recycling as much as possible
energy use and efficiency
resource use and efficiency
water resource mgt
recycling and reuse
Waste management plans should cover all areas where waste can occur (collection, transporting,
processing, recycling and disposal of materials) Waste can occur through poor ordering systems and create
landfill when recycled.
Comply with environmental regulations
Compliance
It is essential that we follow procedures to ensure compliance by the organisation. Compliance may include:

 meeting relevant federal, state or territory and local government laws, by laws and regulations
meeting the requirements of industry codes of conduct to which the organisation subscribes
meeting the requirements of industry accreditation schemes to which the organisation subscribes
Legislation
Many decisions that establishments have to make regarding environmental issues are based on legislation.
The details of the legislation are presented in the form of Acts, regulations and codes of practice. We need to
have a basic understanding of the difference between the three
Environmental legislation
The two main environmental pieces of legislation for us to follow are:
1. Protection of the Environment Operations Act 1997 (NSW) and amendments: the legislation aims to
protect the environment from harmful and damaging wastes, and requires businesses to adopt more
innovative approaches to pollution control. The act allows the general public to have more of a say on
environmental issues, providing greater opportunities for public involvement and feedback. A major part
of the act applies the reduce, reuse and recycle philosophy. This act covers water, land and air pollution,
as well as waste control.
2. Work cover NSWs control of Workplace Hazardous substances: Code of Practice: The code of practice
provides guidance on hazard ID, risk assessment and control in relation to hazardous substance (those
dangerous to public health). It outlines the rules of safe use of hazardous substances in the workplace;
to minimise risk to health and safety to individuals, as well as the environment.
Improve environmental practices and resource efficiency
the efficient use of energy and resources
taking advantages of alternative forms of energy e.g solar
the use of renewable, recyclable, recoverable and reusable resources
the use of avoidance or minimisation strategies: purchasing sustainable products, regular maintenance of
tools and equipment, identifying, reporting and rectifying equipment faults, use of biodegradable and non
toxic materials,
waste minimisation including accurate measurements and calculations, recycling, using recyclable
products
responsible removal and disposal of non reusable materials such as consumables, chemicals
Energy use and efficiency hospitality industry is large consumers of every because they use vast amounts of
products such as electricity, LPG gas and other petroleum products such as oil. Example: changing the light
bulbs to energy-efficient bulbs
Recycling and re-use - Strategies to work in an environmentally sustainable manner include:
turning off all equipment at the end of the day
using the energy-saving function of pieces of equipment so they go to sleep after being inactive for a
certain period
reducing the amount of paper used and using recycled paper - printing on both sides of the paper
Chapter Seven Receive and store kitchen supplies
The following needs to be taken into consideration, according to enterprise procedures and meeting
regulatory requirements:
quantity: check on invoice and compare it to what you received
size
weight: double checking what the suppliers give you, e.g. if you ask for 250g steaks
quality
freshness
temperature: if frozen, must be kept frozen if hot, must be kept hot

Handling Issues
Description of item

Handling recommendation

Perishable

wrap, seal and label if required and keep temperature constant. Place as
soon as possible into a freezer or cold storage

Vacuum sealed

Handle carefully to avoid damaging the seal

Heavy

Stack carefully with light breakable on top and heavy items beneath

Delicate (biscuits, breads,

completed desserts)

Stack carefully, with light on top or place in a single layer on shelf

Sharp

If a sharp object penetrates its packaging, it should be removed

immediately to avoid an unsuspecting staff member being injured.

Fridges
Kept below 5 degrees. Optimum 2.5-3.5 degrees. Be careful microorganisms cannot be killed at this
temperature is in the danger zone
Cool rooms
Preferred just below 4 degrees. Vegetable cool rooms are usually maintained between
8 & 10.
Freezers
Should be maintained at -18 degrees. Because of this cold temperature, a high degree of nutritive value as
well as colour, flavour and texture of fresh food may be retained during the freezing process. Freezing
converts water molecules in food to ice crystals, this slows down the enzyme action that causes
microorganisms to grow, and so prevents them from multiplying while the food is frozen. Use LILO and FIFO
rules
Dry Stores
Should be kept dark and cool 10-15 degrees and dry for best results. Due to low water content,
microorganisms are less likely to grow, however it must be checked regularly. Dry goods are prone to rats
and mice. Flours and cereals also attract weevils, which are small insect larvae it is best to keep such
products in sealed, upright containers to avoid infestation. Everything to be kept off the floor
Rotate and maintain supplies
Stock rotation is the practice of organising stock in storage so that the oldest stock is used first, while the
newest stock is used last. Two simple rules: First in First out (FIFO) and Last in Last out (LILO).

Chapter Eight Clean and maintain Kitchen premises

The effective cleaning, sanitising and storage of commercial kitchen equipment involves ensuring that all
utensils and appliances are:
washed to remove all visible debris
sanitised to remove bacteria or other contaminants
stored in an area free of contaminants
The cleaning and sanitising agents and chemicals used in a kitchen include: all of the below items need to
be stored in a cool, dry, secure place away from food and food prep equipment.
general all purpose sprays
disinfectants: used to destroy harmful microorganisms
cream cleansers: used as a scouring agent to remove stains
bleaches: a strong liquid containing chlorine used to whiten or remove colour
detergents: a liquid commonly used to remove grease and dirt from equipment&surfaces
abrasives: a substance used for grinding and polishing
polishes: a chemical or abrasive substance used to make a surface smooth and shiny
glass cleaners: a cleaning liquid used to clean glass items to produce a shiny, clear surface
degreasers: often contains caustic soda, used to remove grease and oil (corrosive)
pesticides: a chemical used to kill harmful and or annoying insects and plans

kitchen premises and equipment

We must make sure we have a thorough knowledge of workplace and organisational procedures for the
preparation of a range of surfaces for cleaning and sanitising. These surfaces include:
- walls
- floors
- shelves
- benches and working surfaces
- ovens, stoves, cooking equipment and appliances
- fridges, freezers and cool rooms

- storerooms and cupboards

- extraction fans
Clean and sanitise walls, floors, shelves and working surface safely
At all times that you clean and sanitise premises, you must always do so without risk to your own health. You
need to remove any spoilage or debris left over from food prep before you begin to clean the surface.The
most hygienic way to do this is to use paper towels. If this is not practical, use colour coded cloths for
cleaning different areas of the kitchen. Some establishments have different coloured equipment for specific
parts sections or departments. When cleaning walls, ceilings, floors and shelving:
cleaning rosters should be designed to ensure that tasks are performed when there is the last activity in
the area
it is important to ensure that dat and debris wiped from surfaces to prevent this, clean cloths or sheets
can be placed over surrounding areas
clean up any spills, drips or splashes immediately and allow them to thoroughly dry, to prevent accidents
the surface should be rinsed before applying sanitising in the correct dilution
We all have a responsibility to look after the environment. To do so, we must use chemicals that are less
damaging to the environment, and to use them correctly and responsibly. Sometimes we will asked to use
problem solving skills when dealing with difficult or unusual stains or soiling; Some problem-solving skills
include:
identifying the stain
identifying the source of soiling
using an alternative chemical to remove or reduce stain or soiling
seeking advice from the supervisor
ALSO SEEK VERMIN CONTROL
Chapter Nine Implement food safety procedures
Hazard Analysis Critical Control points (HACCP) method is used in the hospitality industry to make sure
that all food production, prep and service methods are safe and hygienic. It also ensures that establishments
follow food legislations and regulations. The program, once established and implemented in the workplace,
provides the basis to monitor all food handling, from when food is received to when it is either served to
customers or disposed of. The HACCP method works by identifying critical control points within the food
production, preparation and service areas that must be critically watched and checked.
Critical control point: a point at which food is at high risk of contamination and therefore of being able to
cause food poisoning. The point where it is critical to control any possible growth of dangerous food
organisms, or threat of contamination. It identifies and describes:
where and how each hazard can be controlled
how these controls are to be monitored
the corrective action required if control conditions are not met
information to be recorded
In a HACCP food production system there are seven main steps:
1. assess hazards and use relevant documents from the organisation food safety plans
2. identify critical points and follow all food safety policies and procedures correctly and consistently
3. control all food hazards at critical control points
4. complete any food safety monitoring
5. identify and report any inconsistent practices
6. take any corrective action
7. record any findings for future references

Microbiological hazards
The four main microorganism groups that cause food spoilage, food contamination and food poisoning are:
yeasts: are small single celled microorganisms belonging to the fungi group, some of which are actually
useful in food production e,g bread and beer. When exposed to the correct conditions, yeast grows by
budding. The process is so named because buds appear on the side of the parent cell. They grow to the
same size as the parent cell and then break off to form a completely new cell. The budding process
continues. Yeast growth is more common in high moisture foods with a high sugar content, such as fruit
and fruit juices. Yeast production on object may become slimy or to ferment. The presence of yeast in food
may be indicated by a musty odour, off flavour, acidic taste or tingling sensation on the tongue. Yeast
growth produces carbon dioxide, causing a product that is not normally fizzy to become gaseous and
bubbly. Yeast grows between 20-40 degrees. If food is heated above 60 degrees for a period of at least
15minutes, yeast is generally destroyed.
moulds: are usually visible to the naked eye. They appear in fruit, veggies, bread, cheese, cakes and other
products as fluffy, cotton wool like clumps. These clumps may be blue, white, green, grey or black in colour,
and are often accompanied by a musty odour. They generally have a soft, mushy texture when the food
starts to break down. Moulds grow rapidly in the presence of the right environment; warmth, moisture and
food. As with yeasts, once food is heated above 60 degrees, mould are usually destroyed if held for at least
10 minutes at this temperature. Food with mould should be discarded.
bacteria: are simple single-celled microorganisms that are very tiny. Most are harmless, and may
sometimes be used to produce specific flavours in foods such as yoghurt and cheese. Are to be blamed for
slimy, green, sour, putrid smelling products. Some, called pathogens (cause disease) may be harmful and
cause serious food poisoning. Bacteria grow spores, some even can live in extreme temperatures. This is
why some bacteria are resistant to heat. Bacteria spores will multiply under correct temperatures
warmth, moisture and a neutral acidity. One bacterium can multiply itself by splitting in two, repeating this
over and over- called binary fission. Clostridium botulism is a bacterium that is resistant to extremely high
temperatures. Bacteria causes food poisoning by releasing into the food- toxins, which are then taken into
the body when a person consumes the food. Some people are more susceptible to bacteria e.g elderly
viruses: in order for a virus to grow, it needs to penetrate a living cell, which then becomes a host in which
the virus can thrive. A virus invades the cell, making it malfunction. The virus is then reproduced and
passed on to another host, and thus the person becomes sicks. Viruses may be transferred to food not
only by an infected food handler, they may also be passed on by disease carrying insects and rodents, can
also be found on dirty equipment. Viruses include gastroenteritis and hepatitis.
Control all food hazards at critical control points
receiving
storing
preparing
processing
displaying
packaging
serving
transporting
disposal
USE A TEMPERATURE PROBE; at every stage of processing.
Cooling food: under five degrees
Reheating food: rethermalisation should be done as quickly as possible. When food is heated slowly, it
remains in the danger zone for too long this encourages excessive bacterial growth- at least 60 degrees,
once there it should be heated to 75 degrees which will ensure that food is well out of the danger zone and
that any bacteria present are destroyed.

Foods

Internal temp to be
reached

Time required to reach

temp

other important info

Chicken

75 within 1hr of starting

internal temp must be

checked with a probe
thermometer

Cubed Meat

75 within 1hr of starting

internal temp must be

checked with a probe
thermometer

Minced Meat

75 within 1hr of starting

internal temp must be

checked with a probe
thermometer

Fish

70 within 1hr of starting

temp must be
maintained for 2 mins

Seafood

70 within 1hr of starting

temp must be
maintained for 2 mins

Roast beef, lamb or

pork

may be served rare

surfaces only should be

well cooked

if stored correctly, no
chance for growth

Defrosting food
Must be deformed slowly, out of the danger zone. The best method of defrosting frozen food is to place it into
cold storage, below 5 degrees, sit it onto a rack. The rack will allow air to circulate around all of the food, it
will also allow juices to drip away from the food as it defrosts.
Holding food
A bain-marie should be heated to above 60 degrees.
Two hour and five hour rule
This rule is a guide to assist us to know how long freshly prepared but potentially hazardous food (such as
fresh and cooked meat, seafood and poultry, as well as containing dairy products, prepared fruits and
veggies, cooked rice and pasta or cooked processed foods containing eggs) can be held in the danger zone,
between 5 degrees and 60 degrees. This rule is based upon the fact that it takes time for bacteria to grow in
foods to unsafe levels. Key the total time includes all the time the food has been at room temp, for e.g during
delivery, prep and transportation.
Under two hours ok to refrigerate at 5 degrees or less
2 to 4 hours OK to use
Over 5 hours throw away
Chapter Ten Organise and prepare food
Parts of a Knife
Of all equipment available to a chef in a commercial kitchen, knives are very important because they are
used to often. The most frequently used knife is a chefs knife, with which a chef should be able to complete
many different tasks. A number of other knives also should be used as required.
Knives:
vary according to the structure of the handle and the blade
vary according to the material from which they are made
can be different to other types of knives, and have different uses
have blades that are mostly made from stainless steel or high carbon stainless steel
have handles that are usually made from wood, metal or plastic

 Knife handling techniques

The correct knife needs to be selected for task at hand. Using the wrong knife can ruin the dish and poise
risk for the handler.
Different parts of the knife are used for different tasks most cutting is completed using the centre of the
knife, the heel is used when more force is required, and the tip for finer work
Grasp the handle firmly to hold the knife
Hold the food to be chopped or cut with slightly curled fingers
The side of the blade should be close to your knuckles so the knife can be guided
try to avoid lifting the top of the blade
Things that are difficult to cut, should be cut with the heel
Always keep knives sharp and honed, sharp knives are less dangerous then blunt knives
Hold the knife handle when washing it, don't leave it in a sink full of water
Knives should be stored in a knife block, rather than in the drawer where they can slide around
When carrying knives, carry against your thigh, when travelling carry them in a knife roll
Types of Knives and their characteristics and use in preparation of a range of food types
cooks knife
pairing knife
turning knife
boning knife
filleting knife
meat cleaver
serated (or bread) knife
carving knife
poultry shears
Safety for knifes: wash knives separately, when drying the knife - watch the eagle and follow safe practices,
fine metal- mesh glove can be worn when preparing meat
Chefs Knife
It has a blade of between 20 and 25cm
most common, best suited to capping, slicing and dicing
The blade tapers to a point and is wide at the heel
The handle is offset to prevent the knuckles from bumping on the chopping board

Pairing Knife
The pairing knife has a blade of about 7cm in length
It is used for the smaller tasks in the kitchen, including peeling,pitting, seeding and turning
It is also used for garnish preparation and artistic preparation

Turning Knife
The turning knife has a small blade, which may be slightly curved like a parrots beak
It is used for peeling, pitting, seeding, turning, garnishing and artistic work

Boning Knife (Boner)

Cutting raw meats, poultry and large foods like watermelon
The boning knife has a long, thin blade of about 12cm
It has no heel, as it is used not for chopping as a chefs knife is, but for slicing meat parallel to the cutting
board
The long, thin blade allows the chef/butcher to get as close as possible to the bone when cutting meat

Filleting Knife
Boning and skinning fish, filleting fish and poultry
The filleting knife is similar to a chefs knife, but the blade is slightly longer and narrower
It is used to skin and fillet fish

Meat Cleaver
Chopping, patting out and cutting through bones
The meat cleaver is used for cutting food in a chopping motion
It has a wide, sharp blade
It is used specifically for Asian Cooking
It is also used to cut meat with bones

Serrated (or bread) Knife

Cutting bread and baked goods
The serrated knife has a long, serrated blade that is used to cut bread and baked goods without causing
the structure of the food to collapse

Carving Knife
Carving roasted meats
The carving knife has a long blade
It is used to carve cooked meats such as ham, roast beef, lamb and pork
The wavy blade cuts through the meat without tearing it
the long blade is flexible, so it is able to follow the outline of the roasted meat product

Poultry shears
Poultry shears are a scissor type cutting utensil used specifically to cut through
the bones and flesh of poultry. They are used to remove wings and drumsticks,
and to cut the whole cooked or raw chicken into pieces.

Palette knife (spatula): used for spreading and

scraping soft mixtures, mixing and
lifting, and flipping flat foods
techniques to sharpen knives using a steel and a stone
- Using a steel - daily and between tasks
- Using a stone - when knife is really blunt
It is essential to use a sharp knife for food preparation. Knives are sharpened on sharpening blocks also
known as whetstones (whet means sharpen). Sharpening stones may be made from either sand stones or
diamond stones. Most stones are double sided
Using a steel to sharpen knives
Hold the steel firmly away from your body, at a slight angle.

Run the knife smoothly down the steel.

Start from the heel of the blade and move towards the tip.
Repeat the process on the other side. Do this 36 times.
Flick your wrist to move the knife. Dont move your whole hand or arm.
Another method is to keep the steel steady by holding it against the bench.

Using a stone to sharpen knives

Put a cloth under the stone.
Pour some water on the stone to allow the blade to move smoothly.
Place knife blade on stone at a 15 degree angle (see below).
Have your fingers splayed (spread out) over the blade to get an even pressure.

Move the blade across the stone, from the tip to the heel of the blade.
Turn the blade over and do the other side.
Do 10 times on each side, turning between each time.

!
!

Knife Blade
15 degrees
!
suitable cutting surfaces:
- unyielding
- yielding
Coloured-coded chopping boards:
White - bakery and diary
Blue - raw fish and seafood
Green - fruit and vegetables
Yellow - raw poultry
Red - raw red meats
Brown - cooked meats
Use a chopping board, thus preventing damage of the kitchen bench. There are a variety of cutting surfaces,
in which are divided into two categories;
Yielding surfaces
These are cutting surfaces that absorb the impact of the knife during the cutting procedure, causing less
damage to the knife, as well as less jarring to the person using the knife. E.g wooden or plastic boards
Unyielding surfaces

These are cutting surfaces that do not absorb the impact of the knife during the cutting procedure, possibly
resulting to knife damage, arm and wrist pain, and possible occupational overuse syndrome. Examples are
stone, marble, glass, metal and ceramic surfaces.
safe work practices when handling, using, cleaning and storing knives
Handling and using when handling a knife, use appropriate methods established (see handling
techniques)
Cleaning Do not leave knife in a sink full of water, hold handle when cleaning not blade
Storing on magnetic strip, butchers kit, knife wrap; do not store in drawer as they can slide around
equipment for food preparation and cookery
examples of equipment classified as utensils, mechanical and fixed
The equipment found in commercial kitchens can be classified into three groups: utensils,
mechanical and fixed:
Utensils: are small, handheld, non-electrical pieces of equipmentment (knives, peelers, tongs, etc)
Mechanical equipment: varies in size; portable, has moving parts and generally is electrically operated
(mixers, food processors, slices etch)
Fixed equipment: large pieces of equipment that are attached or fixed to the kitchen floor or walls
(stoves,salamanders, deep fryers, fridges etc)
equipment found in commercial kitchen work environments:
- used to prepare different food types
- used for different cookery methods
Small electrical equipment
mixer
blender
food processor and meat slicer
Measuring equipment
scales
jugs
cups
spoons
thermometers
Hand tools
ladle
grater, corer
spatula ,whisk, peeler, tongs
palette knife, zester
spoon

Knives
chefs, cleaver, filleting, paring
turning, boning, butcher
sharpening steel or stone

Type of equipment

Example

What is it used for?

Have you used it

Small electrical
equipment

Hand Mixer

To beat and mix small

quantities

Yes

Measuring equipment

Measuring jug/spoons

to measure dry and wet

goods

Yes

Hand tools

Whisk

To put air in foods

Yes

Knives

Turning Knife

peeling, pitting, seeding,

turning, garnishing and
artistic work

Yes

Check the equipment and reduce waste

If you dont check equipment, the food may not be prepared the way the chef wants it.
It may have to be thrown away, which is a waste. It could also be bad for the environment, as the food could
go into landfill.

Chefs Knife
name and general features

A chefs knife has a blade of between 20 and 25cm

The blade tapers to a point and is wide at the heel
The handle is offset to prevent the knuckles from
bumping on the chopping board

Purpose and limitations

its purpose is to cut food

it has a limitation of sometimes being too big to cut
small/artistic products

Selection for task (functions)

most common, best suited to capping, slicing and

dicing

Assembly

No assembly is required

Safe + hygienic use/operation

Grasp the handle, and use a heel to toe action

Cleaning and sanitising

The knife needs to be cleaned after use. This can

be done manually. Fill a sink with hot water and
detergent. Hold the knife by the handle and use a
dish cloth to clean the blade. Rinse the knife with
hot water and dry with a tea towel. Place on
magnetic strip or in knife bag.

maintenance

Use Knife steel, sharper or stone

storage

Dont store knives loose in a drawer. The blades will

get blunt and damaged.
Store them in a toolbox, knife wrap or case, a
wooden storage block or magnetic knife rack

Fixed Equipment
Deep fryer
name and general features

to cook foods in oil

Purpose and limitations

Deep frying food is defined as a process where food

is completely submerged in hot oil at temperatures
typically between 350F (177C) and 375F
(191C). One common method for preparing food
for deep frying involves adding multiple layers of
batter around the food, such as cornmeal, flour, or
tempura; breadcrumbs may also be used.

Selection for task (functions)

Heating Element
One of the most important deep fryer parts is the
heating element. This is what takes the power and
transfers it into the heat that makes the oil in the
deep fryer hot. Given the volume of oil to be heated
to a high temperature, the unit needs a good strong
heating element.
Ideally you should be able to replace this quite
easily in the event that it fails or burns out for some
reason. The heating element will be located under
the basket of the deep fryer.
Thermostat
The thermostat is what regulates the temperature of
the oil.
Control Panel
The control is the one of the deep fryer parts that
you really see. This lets you make the adjustments
you need for the food youre cooking and the oil
youre using, as different oil has different smoke
points.
Filter
As you cook the oil breaks down, and small piece of
food will break off. Having a good filter on the deep
fryer helps to keep the oil cleaner, so the food you
cook tastes better.
Lid
Many deep fryers have a lid. Although this means
that you cant see the food as it fries, making it hard
to judge exactly when its done (if you close the lid
when youre using the unit).

Assembly

Deep fryer basket to put food in

Tub to put oil in

Safe + hygienic use/operation

For home uses oil may be used 3-4 times. Check

the oil to see if it need be changed sooner than thatif the colour of smell is off, don't use it again. If clear
it can be used up to 5 to 6 times. Safety burns can
occur

Cleaning and sanitising

Empty left over crumbs after every use. Clean tub

when oil needs to be changed

maintenance

Check manufacturers instructions. If powerpoint are

faulty, get repaired

storage

On a sturdy shelf or in drawer

Mechanical Equipment
Food processor
name and general features

an electric kitchen appliance used for chopping,

mixing, or pureeing foods.

Purpose and limitations

Different sized food processors equate for different

quantity sizes

Selection for task (functions)

Food processors normally have multiple functions,

depending on the placement and type of attachment
or blade. These functions normally consist of:

Slicing/chopping vegetables

Grinding items such as nuts, seeds (e.g.

spices), meat, or dried fruit

Shredding or grating cheese or vegetables

Pureeing

Mixing and kneading doughs

Assembly

The food processor has a lid with a cylinder on top

(this is where you can drop foods in when
processing), there is a blade (stands vertical), the lid
clicks into place. There is different types of blades
for different size cuts

Safe + hygienic use/operation

There is many safety precautions of the food

processor; it wont start processing, if the lid was not
clicked in properly

Cleaning and sanitising

Clean after every use

maintenance

Check blades for bluntness

storage

On a sturdy shelf or in drawer

 problems with equipment

- indicators of unsafe and or faulty equipment
- solution(s) to common problems
- respond within the scope of responsibility rectify (minor adjustments) and refer to supervisor/
manager
- recording and reporting
An indicator of faulty equipment may include weird noises and the destroying of food product. A solution may
be to clean and sanitise the machine or a service may be required from the manufacturer. When there is a
problem with the equipment, refer straight to your supervisor and explain the circumstances. If it is minor
rectify the situation for example the blades need sharpening. The incident should be recorded in a book so
if it happens again; you will know the possible route of action.
Item

Description

Method

Compound Butter Flavoured butters used for herb

breads or added to sauces and bases
for other meals. Flavourings include
herbs, garlic, mustard, lemon juice
and ginger

Soften butter by beating it with a wooden

spoon or putting it through a food processor.
Added ingredients should be either finely
chopped or crushed, mixed into the softened
butter, then formed into a long sausage
shape, wrapped in glad wrap, stored in
freezer for up to 6months.
They may be revived and cut into desired
shape, unfrozen compound butters may be
piped or more decorative service

Roux

Cooked mixture of equal quantities of

fat and flour. Foundation of most
sauces and, depending on the length
of time it is cooked, it is white
(bchamel sauce), blond (chicken or
fish velour) or brown (beef stocks demi glace). Used to thicken other
liquids.

The fat and flour need to be thoroughly

blended to make a perfect sauce. It is then
heated to cook the starch in the flour and to
colour the roux. A roux may be white, blond
or brown. Each type has specific uses in
commercial cookery. The colour of the roux is
determined by the length of time it is cooked.
A white roux is heated for a limited time, a
blond roux for slightly more time, and a brown
roux for longer. Care must be taken not to
burn the roux, as a roux will quickly change
from one colour to the next, and may burn.

Panada

A very thick paste used as a binding

or thickening agent

It is usually based on flour and butter, but

may also contain egg yolks, rice, potatoes or
breadcrumbs. Pandas are used as a base for
such dishes as souffles, soups, croquettes,
fish cakes, pancake and crepe fillings.

Clarified butter

Butter that has had all milk solids

removed (also called ghee)

The butter is melted, then all the white

bubbles and froth that float to the top are
skimmed off. It is very useful in cooking, esp.
in sautes. Because the milk solids have been
removed, it can be heated to a higher
temperature than ordinary butter before it
burns off

Croutons

Small, diced pieces of bread used as

garnish for soups and salads

They are made from slices of white bread

with the crusts removed. The bread is diced,
and then lightly fried in better or oil. The
croutons are then drained

Item

Description

Method

Bouquet garni

tied-together bundle of hens and

flavouring agents used to impart
flavour to sauces, stocks, soups and
stews. In which is placed in any dish
that requires long cooking time.The
ingredients are tied together to
enable them to be easily removed
before service. A bouquet garni
consists of thyme. parsley stalks,
celery, bay leaf and leek.

It traditionally consists of parsley stalks,

celery leaves, a bay leaf and thyme. It is often
attached to a handle or lid, which enables it
to be easily removed after the right amount of
flavour has been obtained.

Marinade

A flavoured liquid added to other

foods to enhance its flavour.
Marinades are also often used to
tenderise products, such as meats
and chicken

Marinade may be cooked or uncooked, liquid

or dry. If the marinade is being used to
tenderise a product, it must contain an acid to
do so. The acid is often red or white wine,
beer, lemon juice or vinegar. Other
flavourings such as soy sauce, honey, ginger,
garlic, herbs and spices, are added to the
acid to impart flavour to the product

Mirepoix

A mixture of equal parts of roughly cut Once the vegetables are prepared, they are
vegetables (usually carrots, celery
added to a dish to impart flavour and colour.
and onions)
It must also be placed at the base of a
cooking vessel to protect large items, such as
joints of meat, from burning on the bottom of
the pan during braising or roasting

Batters and
coatings

Used on items to be deep fried, and

act to protect the food from being
burnt from the extreme heat reached
during the frying process. The batter
or coating allows the juices to be
sealed into the product, and prevents
the product from becoming dried out.
Coatings can be wet or dry

Wet coatings include batters, flour and egg

wash, flour and milk and cornflour and egg
white. The most common use of wet coatings
are batters, such as deep fried fish. there are
many different varieties of batters, which
differ according to the liquid that is added to
the flour. Beer, egg and milk are the most
common liquids used to make batters.
Dry coatings include breadcrumbs, cornflake
crumbs, nuts, wheat germ and other cereal
products. Before a food item is crumbed, it
needs to be first coated in flour and dipped in
egg wash. the flour causes the egg wash to
stick to the product. Seafood, meat,
vegetables, ice-cream and some cheeses
may be coated and deep fried or shallow
fried.

Others:
Puree: cooked foods that have been ground, pressed, blended and /or served to consistency of a soft
creamy paste or thick liquid
Concass: peeled and sealed tomato cut into 1 cm squares. Used in bruschetta, parmigiana and pastas.
Duxelles: is a mixture of finely chopped mushrooms and onions that is cooked in butter until most of the
moisture has evaporated, used vegetable and meat stuffings.

Fruits and Vegetables:

Fruits and Vegetables have a variety of textures, flavours and colours and are used in many different ways in
commercial food preparation. They may be served raw, semi cooked or completely cooked. Fruits and
vegetables are seasonal. Fruits and veggies may be purchased:
fresh
frozen
dried
pickled
canned
bottled
Selecting and storing fruits and vegetables:
Fresh fruits and veggies do not have a long life their quality declines fairy rapidly. Fruit and vegetables
therefore need to be purchased regularly
once they are harvested, Fs and Vs continue ripening due to the activation of enzymes. These enzymes
cause the product to age and eventually spot
discard items that are witted or dried
Choose fruit that is free from bruising, blemishes and discolouration
There should be no sign of insect infestation (excessive surface dirt)
Fruits when handled can be bruised easily, be aware
Regularly check stock; the correct storage of fruits and vegetables will slow the enzymatic process that
causes fruit to age and spoil
Unripe fruit should not be placed in the fridge; as the refrigeration process inhibits the ripening process
Fruit that is to be used quickly may be stored in a cool, dark place to slow down the ripening process
Clean veggies and fruit, especially the surface as dirt may be covering it
Dry goods: include foods such as flours, sugars, pastas and rice. These goods require some mise en place
before cooking is commenced. They need to be weighed/measured/portioned/sifted accurately.
Measuring ingredients Recipes are standardised so that exact measurements are achieved
Measuring cups are used to measure relatively small amounts of dry ingredients. Always level the
measurement (flatten with a knife).
Measuring spoons are used to measure very small quantities, such as spices, raising agents and oil. Always
level the measurement (flatten with a knife).
Scales are the most common method of measuring dry goods in a commercial establishment. Easier to
measure kilograms. Make sure that the scale is at 0.
All items should be labelled and dated, and a stock rotation system such as first in, first out (FIFO)
should be maintained.
Milk: arrival and storage temperature of 5 degrees celsius. Milk is a perishable food. It is a protein food and
provides the ideal environment for bacteria to grow. Other dairy products are also regarded as perishable
(fresh and unpreserved food items requiring specialised and limited time periods of storage, such as
refrigeration). The degree of perishability varies according to the amount of processing that the product has
undergone. Highly processed cheese does not need to be refrigerated until the package is open.
Fresh milk needs to be carefully stored to maintain optimum quality:
as soon as fresh milk stores are received, they need to be placed in the fridge; under 5 degrees and out of
the danger zone
Careful stock rotation of milk will ensure that the milk does not become contaminated or go sour. Use the
first in, first out (FIFO) rule: use the milk that was placed in the refrigerator first before you use milk that
was received later

Pay attention to the use-by dates on cartons

Always put back into fridge after use
do not combine different milks
keep completely covered

Cheese: should be stored;

in the fridge at 2 -3 degrees (only grated cheese is suitable to freeze)
keep strong smelling cheese away from other products
rotated according to the use by dates carefully
firm and hard cheeses such as cheddar, parmesan and gouda; have a longer shelf life than soft cheeses
such as cottage, ricotta and feta.
Cooking with milk and dairy products
Milk must not be cooked at boiling point, or it will curdle and the product will be ruined. Dairy products must
not be overheated. Milk and other dairy foods may be used in the following ways in food preparation
dessert making puddings, cakes, pastries, custards, cheesecakes
sauce making bechamel, cream sauces
soups cream soups
egg dishes quiche, frittata, omelette, scrambled, poached, boiled and fried eggs
main courses poached fish, creamy pasta and vegetables au gratin
cold drinks milkshakes, iced coffee, smoothies, fresh milk
hot drinks tea, coffee, hot chocolate
Cheese should not be overcooked or cooked at too high a temperature otherwise it will curdle or have a
stringy texture. Sauces or similar products should not be allowed to boil once cheese has been added to
them. Cheese on platters should be served at 17-18 degrees. Cut the cheese into larger pieces, in which
prevents it being dried out. Pieces should be cut to no less than 200g in size and served with a garnish
(fanned strawberry, quince paste, grapes, herb sprig). Crackers may accompany the platter with a cheese
knife.
Seafood: includes all edible animals from the sea, such as fish, prawns, lobsters, oysters, squid ect.
Meat: is all edible flesh from cattle, sheep and pigs. It also includes game and specialty meats, such as emu,
crocodile and kangaroo.
Storage of meat
Fresh Meat: between 1 degree and 3 degrees for2-3 days for smaller cuts and up to 10 days for larger
cuts. Delivery 5 degrees
Frozen Meat: between -18 degrees and -24degrees and can be stored for 3-6 months. Delivery -10
degrees
Cooked meat: cooled quickly to below 5 degree, then stored in the cool room between -1 degree and 3
degree and use within three days
Fresh poultry: between -1 degree and 3 degree where it can last 3 days
Frozen poultry: between -18 degree and -24 degrees for up to 3 months. Once a frozen item has thawed,
it shouldn't be re-frozen
Cooked poultry: cooled quickly to below 5 degree and then stored in the cool room between -1 degree and
3 degree
Fish: stored in a fish fridge or in the coldest section of the coolroom or store on trays of crushed ice in the
fridge at temperature of 1 degree for 1 to 2 days
Frozen fish: wrapped in plastic and kept between -18 and -24 degrees

Fish
Flesh types of Fish
Flesh Type

Examples

White

Brown, whiting, flathead, barramundi and John Dory

Dark or oily

Mullet, mackerel, taylor, tuna and Atlantic salmon

Shape types of Fish

Flesh Type

Examples

Flat fish

Flounder, sole

Round fish

Leather jacket, mullet, bream, tuna and snapper

Habitat types of fish

Flesh Type

Examples

Freshwater lakes and rivers

Trout, salmon, carp, murray cod and eel

Saltwaterocean fish

Flathead, whiting, garfish and mulloway

Shellfish may be divided into two groups: crustaceans and molluscs

Shellfish

Characteristics

Examples

Crustaceans

Hard exoskeleton (outer shell)

Jointed limbs

Lobsters, prawns, yabbies, crabs

and Balmain bugs

Molluscs

Have soft flesh inside a protective

shell

Oysters, mussels, scallops and

abalone. Squid, octopus and
cuttlefish (they do no have a hard
exterior, but they have a hard
structure inside their bodies)

Storage of seafood
Whole fish should:
have bright, clear, prominent eyes rather than sunken, dull eyes
have firm flesh, which should spring back when touched
have bright red gills
have shiny and bright skin
have a natural colour any discolouration is indicative that it is not fresh or has not been correctly stored
be gutted before it is refrigerated if not, it will spoil readily
be scaled scales are difficult to remove from fish after a day, so this should be done immediately
be washed well inside and out before storage, once guttered and scaled
Guidelines for the storage of other types of seafood include the following:
the shells of scallops and mussels should be tightly closed, as they should be alive when received and just
before cooking
No seafood should be left sitting in water, as the flesh becomes waterlogged and flavourless bacteria are
also more likely to breed in this environment
If seafood is purchased frozen, care must be taken that it has not partially thawed in transport or upon
receipt by the kitchen
Frozen seafood should be put in the freezer upon receipt by the kitchen

If seafood is fresh, freeze upon its freshest, it should be sealed in plastic wrap/cryvac pack
Frozen seafood is stored between -18 -24 degrees celsius
Fish has a strong and distinctive aroma, store it in a seperate section because contamination may occur
If not frozen, seafood should be stored at lower temperatures than other foods, usually at 1 degrees,
therefore a seperate fridge is preferable for maintaining this temperature

Preparation of seafood
Seafood is a protein food that deteriorates very quickly. For this reason, optimum hygiene procedures need
to be followed to reduce spoilage and waste. This is important not only to maintain a product that is of high
quality; it is also vital to protect customers from food poisoning, as seafood is potentially hazardous food.
Always wash hands and equipment before handling fish.
Cleaning Fish:
1. Remove the scales with the back of a knife or a fish scraper. Start at the tail and work towards the head
2. Once you have scaled the fish, wash it and pat dry
3. Insert a chefs knife or filleting knife into the vent of the belly and slit the fish to the gills
4. Remove the gut with your fingers
5. Wash inside the body ensuring that no boo or gut remains
6. Wash the whole fish

Filleting Fish:
Round fish:
1. Hold head of the fish, and cut with filleting knife straight down behind the gills, until your reach the
backbone
2. Cut along the top dorsal fin from head tail, cutting as far as the rib cage
3. Turn the fish over and repeat for the other side
4. Lay the fillet skin side down on the board. Work a little salt into your fingers (allows grip). Hold the tail
with one hand and work the knife carefully between the flesh and skin
Flat fish should be skinned before filleting. To skin and fillet flat fish:
1. Place flat fish on the cutting surface and cut through the skin to the backbone, just above the tail
2. Lift a small flap of skin, easing it up with a knife
3. Pull the skin gently off the fish from the head to the tail
4. to remove the flesh, make a cut down the centre of the backbone of the fish, from head to tail and using a
slight scraping motion of the knife, gradually work the fillet off the ribcage
5. repeat this process for the second half of that side
6. Once the flesh is removed from backbone, turn the fish over and repeat the process on the other side
Portioning Fish:
Darne (cutlet): cutting the fish into thick slices (head and tail excluded)
Paupiette (thin fillet): wrapped in a latitude direction
Steak/supreme: boneless thick slice
Felice (thin fillet): folded in half
Fillet: sliced of the vertebrae
Equipment used to prepare seafood:
a fish scaler specially designed to easily remove scales quickly from fish
a filleting knife specifically designed to fillet fish (remove flesh from the bone)
kitchen scissors used to trim fish fins, gills and tails

Poultry: is the meat obtained from birds such as chicken, ducks, turkey, goose, guinea fowl, quail and
pigeon.
Selection of Poultry
A kitchen supplier of poultry should deliver birds:
whose flesh is firm and free from blemishes
that have a good colour when received
with moist skin
free of unpleasant odours
with the breast part of poultry firm and plump
with the tip of the breastbone flexible
with a whole chicken, bones should be intact, and with the skin free from feathers
Storage of Poultry:
To maintain the best possible quality of poultry, it should be stored in the fridge at all times at 1-3 degrees.
Avoid chicken sitting in its own juice. Frozen poultry should be kept in the freezer (at or below -18 degrees).
Small pieces of poultry should be kept in the fridge for no more than 3-4 degrees. Under no circumstances
should poultry be partially thawed.

Preparation of poultry:
To prepare a whole bird for cooking, it may need to be trussed. Trussing helps retain the compact shape of
the bird and provide a more pleasing presentation for food service. It also helps to prevent loss of extensive
juices. To truss a whole bird, you need to start with a long piece of string. Place the carcass on its back and
place the string under the base of the tail (parsons nose). Cross string, then bring the strings up and over the
legs, loop them around the leg joint an doors them above the end of the tail. Turn the bird over onto its front,
bring the strings down and loop them around the wing joints. Finally bring the string to the centre of the bird,
and tie it.
stock selection from stores:
- data codes
- stock rotation: FIFO (first in, first out) & rotation labels
Characteristics of a suitable storage space for stock:
Sanitised e.g. storage space must be kept clean, free from mould, vermin etc.
Appropriate temperature e.g. temperature needs to be appropriate for the items stored. E.g. freezer
temperature needs to be 18oC or below. Stationery store is room temperature, cool room 1oC4oC
Secure. All stock must be protected from theft. Level of security depends on the type of stock stored. E.g.
liquor store may be kept locked at all times except when authorized staff are in store area. However cool
room for food items may only be locked at end of service period at closure of shift.
Ventilated. Circulated air can assist with humidity control and remove dampness.
Stock Rotation protects your investment and the reputation of your establishment by ensuring your product
is fresh. Heres some of the ways to promote stock rotation that I have found useful:
1
FIFO (First In, First Out). This is a foundation rule of stock rotation: Use oldest items first.
2
Put newly received goods to the back of the store to promote FIFO.
3
Record the receipt-date and use-by date on goods as they are received.
4
Record use-by date on non-perishables when they are opened.
5
Record production-date and use-by dates on food prepared, that will not be served immediately.
preparation

 safe and hygienic practices for food preparation in commercial kitchen work environments
The effective cleaning, sanitising and storage of commercial kitchen equipment involves ensuring that all
utensils and appliances are:
washed to remove all visible debris
sanitised to remove bacteria or other contaminants
stored in an area free of contaminants
When cleaning and sanitising kitchen premises and equipment, it is important to make sure that you use the
correct cleaning products, tools and appliances, You just also familiarise yourself with the organisational
guidelines for each task, and with the manufacturers recommendations for the use of particular cleaning and
sanitising products and equipment. Kitchen equipment to be cleaned and sanitised includes:
crockery
glassware
cutlery
utensils
pots and pans
all types of dishes
containers
chopping boards
garbage bins
ovens and stoves
appliances
extraction fans
mise en place
- meaning
- role in: preparing food, cooking food and presenting food
for dishes: incorporating range of food types and produced by a range of cookery methods
Mise en place is a french term for the organisation and initial preparation of foods and equipment it literally
means put in place.
Mise en place tasks include:
ordering ingredients
correct selection of recipe
selection of required ingredients
weighing and measuring
selection and prep of equipment
prep of ingredients
Good mise en place is vital to a well-organised and efficient working environment. It:
helps to avoid last-minute rushes, indirectly resulting in a safer working environment
ensures a smooth running commercial kitchen, with staff able to put their energies into final food
preparation and excellent food prep and service
allows for efficient use of time and energy, as the most correct piece of equipment for the task at hand is
selected and used correctly and safely.
Kitchen equipment is an expensive commodity for any commercial kitchen. Some equipment, however can
also be potentially dangerous. Therefore when purchasing, selecting and using kitchen equipment:
it is vital that all equipment be treated with respect and be used an maintained carefully, following the
manufacturers instructions
All staff using the equipment must be properly trained in its use, care and maintenance
all new staff members must be trained in correct use and maintenance of existing commercial kitchen
equipment
before use, equipment needs to be checked for hygiene and safety concerns, and correctly assembled

 the correct size and type of equipment

regular maintenance is required
it is also vital to use equipment hygienically
IT MAKES FOOD PREPARATION MORE EFFICIENT AND EFFECTIVE
work instructions:
- standard recipes: dishes incorporating a range of food types and dishes produced by a range of
cookery methods
- task sheets
- food prep lists
Recipes Recipes are the instructions on how to complete the food preparation to reach a certain end
result. Recipes need to be developed and set as standard recipes in commercial establishments to ensure
that each time that recipe is used, the same end result is produced. To standardise recipes,exact
measurements must be given in the ingredients list, as well as any pre-preparation tasks need to be
completed. Clear step by step instructions, able to be following by anyone using them. The standard features
of a recipe include:
preliminary prep
equipment
quantity of ingredients
method
cooking temperature
cooking time
number of portions recipe will produce
total cost of product
Standard recipes recipes with exact amounts and instructions, enabling the consistent preparation and
serving of dishes by all food staff, to customers. Standard recipes also assist with ordering new stock. The
exact amounts of the food items are on the ingredients list; stock may be checked and orders made using
this list.
Portion control the service of food in specified, often precisely measured, amounts to standardise meals
served. To ensure portion control, food needs to be measured and/or weighed correctly. The following tools
may be used to measure and portion accurately. Measuring spoons are used to measure small amounts of
ingredients such as oil, sugar, herbs, cocoa and vanilla essence. Measuring cups are used measure medium
to large amounts of dry ingredients such as flour, sugar, oats and coconut. Measuring jugs are used to
measure liquids; such as water, oil, milk and juice. Scales both mechanical or electronic are used to measure
small, medium or large amounts of food by exact measurements of weight. Portioning uses exact numbers of
food items, for example 500 sausages.
Before starting the cooking process, most ingredients need some form of initial preparation. These mice en
place (basic organisational) tasks such as peeling, trimming, juicing, grating, slicing and chopping all need to
be completed before any cooking is undertaken. Each specific type of food is handled differently, and each
different type of food has specific concerns regarding safe food handling and storage. When assembling and
preparing ingredients for menu items, it is essential to:
identify ingredients according to standard recipes, recipe cards and enterprise requirements
ensure the ingredients are assembled according to the correct quantity, type and quality required
prepare ingredients in the correct time frame
accurately weigh, measure and portion food items
handle specific food types in a manner suitable for that food type including appropriate storage

 time and task management

- effect of poor work flow on:
* colleagues
* customers
* business
- features of effective work flow:
* planning and organisation
* logical sequencing of food prep and cookery tasks
* time efficiency
* dealing with pressure and time constraints
* clear communication
* cooperation and teamwork
- preparation, cooking and service within commercially realistic time frames
The cooking process use be completed in a logical and safe manner. To do so, workflow mgt principles need
to be followed. Workflow involves workers identifying the individual steps required to complete the task, and
determining the best order and the most efficient way in which to complete the task. Workflow also looks at
completing all tasks that are the same, before commencing the next task for example, peeling all of the
carrots and then washing and grating all the carrots, and placing them into a sealed container ready for use,
rather than peeling and grating one carrot at a time. Features of effective workflow mgt include:
a logical sequence
time efficiency
planning and organisation
allowing of time constraints
cooperation
Poor workflow has an effect on:
colleagues, who often cannot start their task, or have to do extra work to assist
customers, who often become dissatisfied due to waiting excessive times
the workplace, organisation or venue, which may lose its good reputation
Features of time management:
- prioritising
- delegating
- problem solving
- decision making
- completing in required time frame
Time and Task management process of planing the amount of time spent on specific tasks to increase
effectiveness, efficiency or productivity. Time and task management are both essential to ensure that team
goals are achieved and that allocated tasks are completed on time. This involves setting achievable goals for
tasks to be completed, within an achievable time. When you have many tasks to complete, or very
complicated tasks to complete, time mgt is often the only way to ensure all tasks are completed on time. The
features of time mgt are as follows:
identify the individual tasks to be completed
set achievable goals in order to complete the assigned tasks
set clear time constraints for each task
consult all involved in the team
prioritise tasks
delegate tasks fairly and equitably
negotiate where necessary
implement problem solving and decision making techniques where required
adapt task allocation as required.
Poor time mgt has a negative effect on everyone incl. other workers, customers, the workplace and the
organisation. Therefore, for successful functioning of teams, clear goals need to be set, and time- and task
management techniques need to be implemented to ensure everything is completed on time.

Seek assistance from other team members

You need to complete your tasks efficiently and effectively so that you meet your broader work goals. Most
individual work goals are concerned with the quality and timeliness of task completion and with completing
your training. When you have set your goals in consultation with your work team, you can start to plan your
daily activities. The most important skill in planning these daily tasks is to prioritise the tasks in order of
importance and in the order of work flow. To make a daily plan you need to:
think about all the tasks that have to be done
list the tasks that have to be completed before another task can start
lists tasks that can be done at the same time
plan the sequence of completing each task
work out how long each task will take.
Once you have done this, you can plan how to meet your goals efficiently and effectively. Assistance may be
obtained from:
enterprise manuals
information from supervisors
standing business protocols
HR managers
department supervisors and managers
Colleagues who you may turn to for assistance include a coach or mentor, peers or team members and a
supervisor or manager.
Offer assistance to colleagues
When required, it is important to offer assistance to colleagues to ensure all designated work goals are met.
If you finish your tasks efficiently and effectively and have some spare time on your hands, the responsible
and supportive thing to do would be to volunteer to help anyone to require it. Cooperative team behaviour is
usually noticed by supervisors. Your career will benefit from taking opportunities to prove your worth. You will
also pick up new skills by helping others with their tasks. It is vital to demonstrate respect and empathy to
your fellow workers.

In order to prepare ingredients so that the menu items are ready for service, we need to follow good
workflow practice. Features of effective workflow management include:
a logical sequence of work
time efficient work techniques
planning and organisations
time constraints completing tasks to a deadline
cooperation working together as a team
Poor workflow has a negative effect on colleagues, customers and the workplace or organisation.
Organise and prepare food items (mise en place)
Effective organisation and preparation allows you to complete as many tasks as you are able to, ahead of
time. In order for you to do this, you need to look at the jobs do the day and:
determine what tasks need to be completed within the menu items of the day
group similar tasks together for example, prepare particular vegetable one at a time
prioritise tasks for example, tasks for lunch intake prepared before dinner intake
allocate tasks to staff taking into consideration skill and experience level, repetitive and monotonous
tasks
begin your allocated tasks from the most urgent to the least urgent task

The mise en place tasks in an establishment include:

cleaning and preparing meat, poultry and seafood
preparing and portioning meat, poultry and seafood: removing parts of the animal that are not required,
cutting into portions, trussing or coating
preparing stocks, sauces and dressings: adding flavours. e.g. StocksBeef, chicken, vegetable, fish and
veal. Sauces a well flavoured, thickened liquid used to accompany or complement other foods;
emulsified sauces (have high fat content and are rich in flavour; all emulsified sauces start off as an
emulsion, which may be temporary (french vinaigrette) or permanent (hollandaise), roux based sauces all
begin with a roux (mixture of equal amounts of butter or oil and flour cooked over a low heat); milk
(bechamel) or stock (for a veloute) is then added, cooked and thickened by the roux, dessert sauces some
are based on fruit, milk, chocolate or caramel, miscellaneous sauces those that do not fit into the other
three categories including mint, cranberry, soy and sweet chilli sauces. Dressings a well flavoured liquid
used to enhance other ingredients in a salad, for e.g vinaigrette, balsamic and Italian
preparing garnishes: decorations
cooking soups and other pre-cooked items: consomm (thin clear, clarified, strained soup e.g beef), bullion
(thin, strained, highly flavoured soup e.g French onion soup), broth (made from liquids in which other foods
have been boiled e.g hearty chicken broth), puree (comprised of cooked vegetables and a stock which are
pureed together after cooking e.g pumpkin soup), cream soup (soup with cream or milk added), bisque (a
thick soup made from seafood), veloute (roux and a well flavoured stock), chowder (a very thick soup e.g
clam chowder), cold soups (made up of mainly fruit and veggies)
preparing or cooking desserts: ices, fruit desserts, egg based desserts, gelatine based desserts, starch
thickened desserts and dessert cakes.
selecting and using service wear and equipment: service wear refers to all the cutlery, crockery, glassware
and utensils used to serve food. When selecting these, you must ensure that:
- all equipment is scrupulously clean
- they are free from chips, cracks and marks (unless it is dangerous and unattractive)
- clean service ware items do not become contaminated later due to careless handing
- the selected service wear item is appropriate for the intended use
- the elected service wear item is the correct size for use

preparation of a range of ingredients

- incorporating a range of food types
- for a range of standard recipes
- with consideration to portion control
Different recipes require numerous amounts of ingredients, each prepared different ways, for example
crushing of garlic, brunoise of the onion. However different ingredients can be made into different dishes, for
example eggs can be used for both sweet (egg custard) and savoury (pad thai) dishes. There is also a
need for portion control when using different ingredients, as some ingredients there is a need for smaller
amounts rather than large amounts e.g chilli and paprika this is because these ingredients are very strong
flavoured and robust, flours and sugars need to be used according to standardised recipes because they can
make the product to dry or sweet.
weighing and measuring dry and wet ingredients
Measuring spoons are used to measure small amounts of ingredients such as oil, sugar, herbs, cocoa and
vanilla essence. Measuring cups are used measure medium to large amounts of dry ingredients such as
flour, sugar, oats and coconut. Measuring jugs are used to measure liquids; such as water, oil, milk and juice.
Scales both mechanical or electronic are used to measure small, medium or large amounts of food by exact
measurements of weight. Portioning uses exact numbers of food items, for example 500 sausages.
calculating and determining quantities and portions required

Portioning of food
Food must be portioned correctly and according to enterprise policies and standard recipes. Standardising
recipes is important, as it ensures that each customer who orders the same dish will be served the same
amount of food (portion). Recipes can be standardised by:
- determining the number of servings they contain (spag bowl serves 20)
- using exact measurements of individual menu components (for e.g. 200g of sirloin and 50g of steamed
carrots)
- using tools to assist with consistent portioning (for e,g two scoops of potato mash, one spoon of peas)
- counting exact ingredient items (for example three prawns, five broccoli flowerettes and one corn cob)
- using standardised recipe cards that state exactly the ingredients required for a certain number of servings
washing, peeling and trimming of a range of foods
Washing is to remove any dirt or debris from the food e.g. a carrot being pulled out of the ground
Peeling to remove the outer skin for hygiene and aesthetic purposes e.g. peeling a carrot
Trimming to cut to a specific size e.g. using precision cuts
precision cuts
- brunoise
- chiffonnade
- concasse
- jardiniere
- julienne
- macedoine
- mirepoix
- paysanne
Precision cuts:
Macedoine: Large 5-8 mm dice
Jardiniere: Small batons 5mm x 5mm x 25 mm
Julienne: Finely cut 2mm x 2mm x 25mm sticks
Paysanne: 15mm slice original shape
Mirepoix: Mix of celery, carrot, onion - adds flavour
to stocks
Brunoise: Fine 2mm dice
A garnish is a small edible food item used to
decorate a dish prior o service. Types of garnishes
need to be appropriate/compliment the dish
Basic cuts on fruits and vegetables:
Chop: roughly cut veggies or fruit into uneven
pieces. A short, sharp action with the chefs knife is
used to achieve this cut
Dice: Cut into cubes (Macedoine or brunoise are
examples)
Slice: Cut long, thin strips of fruits or vegetables
using a sawing action
Shred: Cut very fine strops; often used for green
leafy vegetables
Crush: Squash a fruit or vegetable to allow the
juice and flavours to be released (garlic crusher)

 portioning and standard cuts of meats, poultry and seafood

Meat (lamb, beef and veal)
- Forequarter: neck, rack, shanks
- legs
- head
- chump
- loin
- flaps
- cutlets
Poultry (chicken, spatchcock, duck, game birds) :
- Carcasse
- Breast
- Drumstick
- Thigh
- Wings
- Neck
storage of food items to prevent spoilage
Different types of foods have different characteristics.
Eggs
Eggs are generally stored in their original containers for protection from breakage. They need to be
refrigerated to maintain freshness. They need to be stored away from foods with a strong odour and flavours,
as the shells can absorb it. Use by dates must be followed
Dairy
Dairy comes in many forms including milk, cheese and yoghurt. Dairy also comes fresh, dehydrated (dried),
UHT (ultra heat treated), skim, full cream, tinned and canned. Most dairy products have a limited shelf life,
and are very susceptible to spoilage. Therefore, careful handling is required, usually under refrigeration, and
use by dates must be strictly followed.
Fruits and Vegetables
Fruits and veggies should show all the signs of freshness good colour, the right degree of firmness and
correct odour and be free from the signs of ageing wrinkled skins, over ripe smell, dull colour and oozing.
Fresh fruits and veggies should be checked carefully for bruising, split skin, punctures and crushing. They
should also be checked for signs of insect damage or infestation.
Meat and fish
Seafood, poultry and meat products should be inspected for excess moisture which may indicate that the
food is not its freshest. The odour of these products is also important: fish, poultry and meat foods have
distinctive smells, both when they are fresh and when they are past their optimum freshness.
Dried foods
All packages should be checked for damage ripped bags and boxes, or dented cans, could result in the
contamination of food. All packaged products should be checked for signs of leakage as this indicates that
seals have been broken. Canned items must be checked carefully and damaged cans should be rejected.
Dents in cans are an indication that the can may be damaged and that the contents may be contaminated.
Swollen cans are a sign that the food inside is spoil as microbial activity in the contaminated food is what
causes the can to swell.
Frozen foods
It must have arrived in a complete frozen state. Semi-thawed or completely thawed items are susceptible to
contamination and should not be accepted. All frozen food should be thawed out when required. Never
accept food past its use by date.
DANGER ZONE: On delivery, foods that have the potential to be hazardous especially perishables such
as seafood, meat, poultry and dairy need to kept either below 5 degrees or above 60 degrees. This practice
ensures that these foods are always out of the danger zone.
Cold storage stored between 0 degrees and 4 degrees (under 5)
Frozen storage stored below -18 degrees
Dry storage stored between 10 degrees and 15 degrees

waste-minimisation techniques for use during food prep, cooking, presentation and service
Accurate measurements and calulationd are necessary to avoid creating excess waste
Recyclable products should not be placed into the rubbish, bt separated and recycled
Items such as glass, paper, cardboard and PET containers can be recycled.

 Use resources wisely to minimise waste.

environmentally friendly work practices during food prep:
- efficient use of resources, water and energy
- management of kitchen waste:
- storage of re-usable by-products
- sorting of recyclables
- disposal of wastes
Minimisation of waste through implementation of waste mgt hierarchy A great concern for establishments
is the minimisation of waste. Waste disposal is expensive and time consuming. By reducing the amount of
waste that needs to be disposed of economical costs and time losses are reduced. Seek other energy
resources reducing energy used in any establishment has a win-win effect. Not only is it better for the
environment, but it is also a excellent way for establishments to save money. Establishments are now looking
at how to reduce the amount of fresh water used unnecessary. Grey water, produced from laundry and bath
facilities is often used to flush toilets.
Modelling environmentally efficient workplace practices all establishments in the hospitality industry,
including all members of staff from the owner or manager level down, have a legal and moral responsibility to
model environmentally efficient work practices. Many customers, as well as possible future customers, are
quite passionate about the environment and issues relating to it. Therefore, establishments who appear to be
using environmentally inefficient workplace practices are not only breaking the law, but their practices will
often result in customers seeking alternative businesses to support.
Waste management
The disposal of waste is a key issue for all. Waste disposal locations are filling up quickly, and will only
continue to do so at a faster rate. Local councils have increased tipping fees, reduced garbage allowances
for both domestic and commercial establishments and increased fees for the disposal of waste excess to
that allocated. In the hospitality industry, this is great problem, as there is often a large amounts of waste that
has to be managed. Most establishments try to reduced the amount of waste generated by:
ordering specific food products with less waste (such as pre-cut vegetables, trimmed and pre cut meat,
poultry and seafood and specific and exact quantities of stock)
reducing the amount of paper used by increasing the use of email and other electronic forms of
communication
recycling as much as possible
re-use and recycle.
Types Of menus:
Table dhte- Table of the host. It is a set menu, consisting of two to four courses for a fixed price, The
customer has a choice of two to three dishes for each course.
Set menu- no choice of dishes. Used at large functions, enabling preparation of all of the dishes. A set
price is charged per person.
la carte- from the card. A list of dishes, individually priced and the customer can select any
combination of dishes from the menu.
Function- consists of two or three courses and are decided by the host, who pays a set price per head.
Number of people and service time are known in advance, making preparation and planning easier.
Buffet- selection and serving of food. Some may be glazed with a light aspic to prevent it drying out. Set
prices.
Cyclic- operate in establishments where the same people dine daily (hospitals, boarding house, nursing
homes) several full-day menus are developed for a cycle