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Safe Serves: Mastering Food Safety in Catering
Safe Serves: Mastering Food Safety in Catering
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Safe Serves: Mastering Food Safety in Catering
Slide 1 - Diapositive
Learning Objective
Understand the principles of food safety in catering and apply them to ensure safe food handling practices.
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1:00
Slide 2 - Diapositive
What do you already know about food safety in catering?
Slide 3 - Carte mentale
Introduction to Food Safety
Importance of food safety in catering, including preventing foodborne illnesses and ensuring customer satisfaction.
Slide 4 - Diapositive
Hazard Analysis Critical Control Points (HACCP)
Explanation of HACCP principles and its application in catering to identify and control food safety hazards.
Slide 5 - Diapositive
Safe Food Handling Practices
Proper techniques for food storage, preparation, cooking, and serving to minimize the risk of contamination.
Slide 6 - Diapositive
Personal Hygiene and Sanitation
The importance of personal hygiene, handwashing, and maintaining clean food preparation areas.
Slide 7 - Diapositive
Temperature Control
Critical temperatures for food storage and cooking to prevent bacterial growth and ensure food safety.
Slide 8 - Diapositive
Allergen Management
Identifying common food allergens and strategies for preventing cross-contamination in catering operations.
Slide 9 - Diapositive
Food Safety Regulations
Overview of local food safety regulations and the responsibility of catering businesses to comply with them.
Slide 10 - Diapositive
Write down 3 things you learned in this lesson.
Slide 11 - Question ouverte
Write down 2 things you want to know more about.
Slide 12 - Question ouverte
Ask 1 question about something you haven't quite understood yet.
Slide 13 - Question ouverte
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