1. “Welcome Back Everyone”
Trainer:
Junita Lyon

2. Food Production System
Food travels through many stages before it reaches the consumer
All food must be handled correctly at each stage of the food production system
Every business will have its own food production system

3. Food Production System
The stages the food travels though determine the food production system
Buy and receive raw material
All foods must be bought
from reputable suppliers
Temperature control
during delivery is vital

4. Food Production System
Food needs to be handled correctly
Storage
Foods must be stored in the correct area and at the correct temperature
Cold Foods at below 5˚C
Hot Foods at above 60˚C
Frozen foods at below -18˚C
Dry stores at between 10˚C - 21˚C

5. Classification Of Food
Perishable
Semi Perishable
Non Perishable

6. Preparation During preparation many things can go wrong
It is during preparation that problems occur

7. Cooking Reheating Hot Holding
Food must be cooked to above 75˚C
for 2 to 10 minutes
Reheating
All Foods must be reheated to above 75˚C for at least 2-10 minutes
Hot Holding
Foods to be kept hot must be held at above 60˚C

8. Cooling
Food must be cooled to 21˚C as quickly as possible then refrigerated
Cold Holding
Food must be stored at below 5˚C at all times temperature control is vital

9. Thermometers Thermometers need to be calibrated regularly
During calibration the thermometer can be out by minus 1 or plus 1

10. Goodbye For Now Cheers
Junita Lyon