Subject: Food Safety Coaching Tutor: Wayne Focus: Session 6 - Chilling Foods & Chilled Storage
Food Safety Coaching – Chilling Foods & Chilled Storage
Cross Contamination
C Cleaning
Chilling
Cooking
Keeping food cold helps to stop harmful mful bacteria from growing. growing When we take food out of the fridge to prepare it warm temperatures in the kitchen will encourage bacteria to grow. Once food is prepared place it back in a chilled unit or fridge as quickly as possible. Fridges dges and chilling units MUST be set at 50C and below Harmful bacteria can grow grow in food that is not chilled down as quickly as possible. Large pans of food can take a long time to cool. Speed eed up this process by placing them in a sink of cold water. You could also divide the food into smaller portions. Never put steaming hot food straight into the fridge, cover and place in the coolest part of the kitchen. Once the food is cooled sufficiently wrap properly and put it into the fridge.
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Subject: Food Safety Coaching Tutor: Wayne Focus: Session 6 - Chilling Foods & Chilled Storage
Vocabulary & Phrases: Discuss these in your group.
growing warm encourage chilled unit chilled down Large pans cool Speed up sink divide portions steaming hot coolest sufficiently wrap
Try to connect all the vocabulary - Example: How does 'chilled down' connect with 'growing? Online Learning
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Subject: Food Safety Coaching Tutor: Wayne Focus: Session 6 - Chilling Foods & Chilled Storage
Questionnaire What should we do once food is prepared?
Where can harmful bacteria grow?
What takes a long time to cool?
How can we speed up the process of chilling down large pans of food?
We can’t put steaming hot food in the fridge, where should we put it?
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Subject: Food Safety Coaching Tutor: Wayne Focus: Session 6 - Chilling Foods & Chilled Storage
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