Level 2 Hospitality

8/2/19
Personal Hygiene (Task 3)
In this task we are ask to make a blog post about personal hygiene to share what we know about preventing bacteria and contaminating our food when doing our practical.


In this picture you can see that my hair is tied up in a ponytail to avoid hair interference while cooking, it is the first way we do when we are doing practical, as well as this is to avoid getting hair to our food that cause of physical contamination.








We are provided hair nets, in this picture one of my group member wore a hair net which helps us preventing hairs getting in to the food that results of getting bacteria which contaminates the food.












This picture shows our personal hygiene, as shown in the picture it has no jewellery, nails has no dirt, not long and has no nail polish. By doing this we are preventing physical contamination as well, because if we are cooking with jewellery's and has nail polish on our nails we might get those things into our food and by having dirty and long nails we could get bacteria in our food. And if you are having some wounds or cut on hands it is better to cover it with band-aid to avoid contamination to the food.






This is me wearing apron we are wearing protective clothing to avoid stains in our uniforms, and by wearing apron we prevent getting bacteria from our uniform.

This is one of the first thing we do once we entered the room, we wipes the table with clean cloth and an anti bacterial spray, this is to ensure that our cooking area has no bacteria and no bits of food, with doing this we prevent bacteria and contaminating our food.








Showing in this picture that we are washing our hands with anti bacterial soap and warm water after wiping the table or once we entered the room, by washing our hands we are ensuring that we does not have bacteria with us before cooking, and once we wash hands we need to prevent what we always do like touching our face, hair even sneezing and coughing. It is the best way to ensure that our food is clean and won't get contaminated and even bacteria. And specially once we are doing practical it is better to avoid activities that is unavoidable like blowing nose, visiting the toilet, handling raw food, and handling money for us not to cause contamination.







This picture is me showing the proper usage of tools (tongs)not hands when I am about to put the ingredients. It is the best way when it comes to work habit that helps us prevent contamination.










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Proper Procedures in Workplace/Handling(Task 5)
During our practical class we have our policies and procedure in our workplace. Task 5 ask's us to explain the procedures and the correct usage of the equipment's in the workplace.

Cleaning the dishes does have arrangement process starts with scraping food excess from the equipment after scraping excess food it then needs scrubbing with liquid dish soap and warm water. For the manufactures instruction of the liquid dish soap it is better to follow their instruction at the back which could help a lot for maintaining and helping the cleanliness and avoid bacteria. Then it leads to washing to wash of soaps on the equipment, and lastly are sanitising and drying before putting back in its right storage to prevent any bacteria or dirt which also ensure the all the equipment is clean without any food excess left.

For this picture it shows that my group member was cutting vegetables with the right chopping board and right knife with lots of small bowls in front which separate each vegetables to avoid cross contamination. The part wherein we have to transfer food, the best way of preventing cross contamination is to use tools like spoon, tongs and others kitchen tools. And for storing food items it's good to know the correct temperature for every storing places, like in freezer the temperature is supposed to be -18, when there's some food leftovers 2-4 minutes is needed to cool the food before putting in the cabin.  For the foods that we are using we check their expiry dates before proceeding on cooking to avoid food poisoning, as well as when buying new food items the best way to preserve the old food items is to put the old food items on front while the new food items will be at the back. To maintain and check the expiry dates to avoid food poisoning

Rubbish bin is supposed to be clean and is covered at all times to avoid having fly in the work area, and our small bin container is always at the side of our table to maintain the cleanliness of our table at all times.






Pests is one of the common problem in kitchen. They are attracted to dirty kitchens, where their some food excess in every corner of the room. The best way to prevent having any pest like rodents, birds, and dogs is to keep the and do better in the kitchen. To avoid getting rodents, keep the work area clean, and sanitise at all time. Just keep in mind that pests is attracted to dirty kitchens, so always clean the work area to avoid having pests and bacteria which results of contamination





26/03/2019
Observation (Task 7)
In this task we are ask about the right temperature of the foods wherein we have to explain what we should do when the food is cooked, uncooked or re-heated.

The first one is for the uncooked food item. One of the best example of uncooked food is chicken, chicken is mostly one of the high risk food. The best way to know that the food is good is to check its temperature. When the food is already outside the freezer and it's outside for is 2-4 minutes then the food is good, but if its outside the freezer for 2 hours then the food can be in temperature danger zone. If the student encounter this kind of situation they either need to report it to the teacher or to take corrective action about it. 
For the cooked food item, the food's temperature is supposed to be 75 °c, in this picture it was taken from our last practical. We cooked chicken which is a high risk food, and in this picture it shows the wrong temperature (67.5 °c) which needs to be 75 °c and above. To avoid food poisoning and food contamination, just make sure that you cooked the food for another minute of time, and keep checking the temperature to ensure that the food is already at the right temperature (75 °c) and above. 
And for the re-heated food item, the food's temperature must be in the 80 °c and above. Most bacteria do not live in this temperature. As we increase the temperature we are likely to kill them, and they can no longer reproduce which we prevent having fevers.