Transcript Common food vehicles

GCSE CATERING
REVISION
The Catering Industry
Types of outlets:
Commercial Catering:
Hotels, restaurants, clubs, wine
bars and pubs.
Run to make a profit.
Public Sector Catering
or Welfare Catering:
Hospitals, prisons,
schools and Armed
Forces.
Do not make a profit.
Transport Catering:
Railways, cruise liners.
Run to make a profit.
Outside/ Franchise
Catering:
Run by industries to feed workers, assuming better
fed workers produce better work.
A catering company
who goes out to
events and does the
catering for them.
Run to make a small profit, meals subsidised for
staff
Run to make a
profit.
Industrial Catering:
A Traditional Staff Structure in a Hotel
Hotel Manager
Bar
Restaurant
Housekeeping
Head Bar Person
Barmen / maids
Manager
Supervisors
Waiters
Wine waiter
Housekeepers
Chambermaids
Kitchen
Front-of-House Staff
Head chef
Sous chef
Section chef (chefs de
partie)
Commis chef
(trainee)
Kitchen porter
(pot washer)
Receptionist
Porter / Concierge
A Flexible Staff Structure in a Hotel
Hotel Manager
Bar
Restaurant
Housekeeping
Head Bar Person
Manager
Housekeeper
Kitchen
Front-of-House Staff
Head chef
Sous chef
Receptionist
Catering Manager/Head Chef:
Hiring, firing, ordering food, menu
planning, kitchen brigade organisation
(organising the chefs), communication
with restaurant staff, checking orders for
quantity & quality, health, safety &
hygiene, training of staff.
Restaurant Manager/Head Waiter:
Hiring, firing, ordering equipment, napkins
etc, restaurant brigade organisation
(organising the waiting staff),
communication with kitchen staff,
checking orders for quantity & quality,
health, safety & hygiene, training of staff,
hosting, seating & greeting and customer
service, dealing with complaints.
Head Chef/ Chef- Skills required
Organisational- plan menu and quantities of ingredients,
timing
Preparation- weighing and measuring
Cooking- grilling, poaching, boiling
Personal- personal hygiene, teamwork
Motivational- leading others to produce quality work.
Creative- Create menus with the right mix of flavour,
texture and colour.
Front-of-house- Skills required
Qualifications- eg. NVQ Catering studies Front of House
Knowledgeable- Understanding of what they will be serving.
Serving- To serve Guéridon-style and cook in front of customers or free-pour drinks
instead of measuring.
Personal- personal hygiene, teamwork, friendly and willing to interact with
customers, smile!
Food Service
Restaurant Service
Plated- The most common type of table service where the
main part of the meal is plated and vegetables are served in a
creative way.
Family- The most suitable for ethnic restaurants where people
often share a range of dishes. Food is put on the table and
customers help themselves.
Silver- The most traditional style of service and is usually found
in the dining restaurants and hotels. Guéridon service can be
part of this style of dining, where some dishes are cooked in
front of the customer.
Customer Service
Customer Needs
Customers have expectations that their needs, such as a comfortable
bed, plenty of hot water and a tasty meal, will be met. Customer
satisfaction is created by meeting needs.
The five main customer expectations are:
Value for money- They must feel that the price paid for goods and
services is fair. This does not always mean cheap.
Accuracy and reliability- The service or goods promised should be
delivered as expected.
Information, advice and help- Customers expect that they will be
given information and advice before they even ask for it. Eg. Expect
a waiter to explain the menu.
Problems and complaints dealt with correctly- Staff must sort
problems as quickly and correctly.
Health, safety and security- There is a duty of care towards customers
within an establishment to keep the customers safe and secure.
Communication &
Record-keeping
Good communication is essential in the catering
industry as it is a ‘service industry’.
Different types of communication:
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Verbal
Non-verbal- unspoken for example body
language.
Written
Telephone
Fax
Internet-Internet, email, web.
Different types of communication are needed in
different circumstances. E.g. some customers
may have communication difficulties- partially
sighted or blind, deaf or hard of hearing.
The main purpose of staff employed in the
industry is to look after customers’ needs. Good
communication= a successful business and
happy customers.
Good communication is a combination of:
Observing-Watching customers and
offering them help and advice.
 Listening- Listening carefully to what is
being said.
 Thinking- Thinking carefully about
what to say to using easy to
understand language, not jargon.
 Knowing- What the establishment
offers.
 Describing- Describing items on menu
and the services provided by the
establishment.
 Suggesting- E.g. wine, food,
alternatives.
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Uses of ICT in the industry:
 Reservation
systems- A customer
can ring or email a central
reservation number/email address
and a room can be booked for any
hotel in the group.
 Management system- Room
reservation, guest billing, guest
history.
 Electronic point of sale (EPOS)- A
number of machines are linked to a
central computer. Guests can order
from the bar, restaurant or shop. All
transactions are passed through a
central computer for bills to be
generated automatically.
Uses of ICT in the industry 2:
 Stock
control system- These hold
details of suppliers. They generate
orders automatically when stock
level fall.
 Food and beverage
management systems- A
database of recipes, quantities
needed , ingredients codes etc.
 Events management- Used when
planning, organising and running
large events. Data from one
event can be saved and used for
similar future events.
 Dietary analysis programsNutritional analysis of menus,
recipes and ingredients.
Record-Keeping
It is very important to keep accurate, appropriate records.
The types of records used are:
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Stock control sheets
Invoices
Staff rotas
Food and drink orders
Restaurant bookings
Details of accidents.
Setting a Table for Lunch and Dinner
Setting up a table for lunch or dinner
depends on the type of menu being served.
The basic two type of menu served are:
-
a la carte
table d’ hote.
For À la Carte Menu:
À la carte refers to individually priced dishes placed on an
extensive menu. This way, there is more of a choice but the
ingredients are more extravagant and therefore the price is
higher. This a table setting normally laid in a high class
restaurant, dining room or hotel in readiness for served of
either lunch or dinner. It would consist of the following:
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Fish Plate
Napkin
Fish knife
Fish fork
Side plate
Side knife
Water or wine glass.
For À la Carte Menu:
Table d’ hôte Menu:
This literally means in French, ‘the host’s table’ but in menu
planning terms, means a fixed price menu. Cooking
methods tend to focus on heartier methods, for example,
braising a joint of beef. The table would consist of the
following:
 Sweet spoon
 Napkin
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Soup spoon
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Sweet fork
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Fish knife
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Side plate
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Fish fork
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Side knife
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Water or wine glass
Table d’ hote Menu:
Laying the table with cutlery / flatware
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To use the right cutlery or flatware and set the table
properly with the correct knives and forks is not really
difficult and when you sit down to eat just remember to
start from the outside and work inwards. The idea should
never be to intimidate your guests, instead you will put
them at their ease.
 Setting
the table properly makes life easier for the
guest. They will see a table which looks good and
feel, quite rightly, that you are making them feel
welcome. A well laid table speaks volumes to a
guest.
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Setting the table properly makes life easier for the guest. They
will see a table which looks good and feel, quite rightly, that
you are making them feel welcome. A well laid table speaks
volumes to a guest.
• Left is a picture of a
place setting .
• (This particular design is
called Windsor. This is a
plain, simple yet stylish
cutlery design.)
• This table is set for soup, a
main course and a
dessert.
• A small butter knife has
been placed on a small
plate to the left of the
place setting. This could
be used for bread rolls or
later for the cheese
course.
 The
diagram below shows the layout of a table set
to include a fish course.
On the far right is a soup
spoon.
Then from the outside to
the inside this illustration
shows: fish knife and
fork, dinner ( or table)
knife and fork, dessert
knife.
Above the dinner plate is
a dessert fork and dessert
spoon.
Glasses may be in a
triangle or a straight line
and napkin on the bread
which should already be
on the plate.
Equipment:
Hand Blender
Domestic hand blenders can be used to blend small amounts of soups
and sauces. However, when blending large catering quantities, a
specialist industrial hand blender is required.
Liquidisers
The same rule applies for liquidisers. When the number of customers
increases, the size and the sturdiness of the equipment must increase
also. They also blend small amounts of soups and sauces.
Food Processors
They have multiple applications, including chopping, slicing, liquidising
etc. They have separate attachments to do each task. Food
processors are best used for large quantities.
Mixing Machines
They use a whisk attachment or a dough hook. They make pastry and
bread dough and meringues on a large scale. Attachments can also
be added to mince or blend.
Large Equipment:
Guéridon Trolley
Also known as a flambé trolley. It is a portable
waiter/waitress station used for cooking the
finishing of flambé items. For example in the
preperation of crêpe Suzette the pancakes
would already be made but the person making
the pancakes would make the suzette sauce,
heat the pancakes in the sauce and serve
directly to the customers at the table
Coffee, Espresso and Cappuccino Machines
They filter the coffee through and water is
dripped through.
Food Display Unit
Can be kept at either ambient temperature
(room temp) or chilled (same temp as fridge
below 5°C).
Other Equipment:
Salamander
Other name for grill
Griddle unit
This unit is like a grill but doesn’t require open
flames.
Bain-Marie
A container of water used to keep foods hot
without fear of burning or to cook delicate
foods.
Ovens
Induction hob- Uses electromagnetic induction
to heat a pan (ceramic hob). They are hotter.
Convection oven- Fan assisted transferring heat
around the oven.
Small Equipment:
Palette knife
A small, flat knife with no edges used to pick
items up.
Mandolin
A professional slicing instrument with adjustable
blades used to cut up vegetables.
Special cutter- Parisienne cutter (scoop)
Otherwise known as a melon baller. Used to
cut small spheres out of food Eg. Melon.
Spatula
A plastic utensil used to scrape the last
ingredients out of the bowl.
Knives Used in Industry
A cooks knife (for chopping)
A filleting knife (for fish)
A boning knife (for meat)
A palette knife for lifting,
scraping and mixing
A steel (for keeping knives sharp)
A small paring or vegetable knife
(for peeling and cutting small foods)
A peeler (for peeling fruit and veg)
Knife Safety
1.
Use the correct knife for the job
2.
Knives must always be sharp and clean
3.
Handles must be free from grease
4.
Points must be held downwards
5.
Knives should be placed on a flat surface so
that the blade is not exposed upwards
6.
Knives should be wiped clean with the edge
away from the hands
7.
Do not put knives into a washing ups sink
Nutrition & Menu Planning
• A balanced diet contains a wide
variety of foods
• Food contains a mixture of different
nutrients which have different functions
in the body.
• A healthy diet will provide adequate
amounts of all nutrients needed by the
body for good health.
Nutrition & Menu Planning
Foods containing…
protein
carbohydrate
fat
…provide the body with energy.
Food also provides…
• fibre;
• water;
• vitamins and minerals.
These substances do not provide the body with
energy, but are all needed to fulfil some
important ‘support’ functions for the body.
Nutrition:
The Eatwell Plate
The Balance of Good Health is based on
five food groups which are:
Fruit and vegetables
Bread, other cereals and
potatoes
Milk and dairy foods
Meat, fish and
alternatives
Foods containing fat
Foods containing sugar
Nutrition:
The Eatwell Plate
Fruit and Vegetables
•Aim for at least 5
portions a day.
•Fresh, dried, frozen,
canned and juiced - they
all count.
Main nutrients: carotene (in carrots), vitamin C, folates and
fibre. Vit C needed for immune system and to prevent
scurvey, fibre to prevent constipation and bowel cancer.
Nutrition:
The Eatwell Plate
Bread, other cereals
and potatoes
•Eat plenty of foods rich
in starch and fibre.
•Fill-up on wholemeal
bread, potatoes, rice,
pasta and yams.
Main nutrients: carbohydrate (starch), some calcium and iron,
vitamin B, and fibre. Carbohydrate and starch needed for slow
release energy. Fibre (NSP) needed to aid digestion to prevent
bowel cancer. Vitamin E in cereals, nuts and oil helps growth of
body and to develop red blood cells
Nutrition:
The Eatwell Plate
Meat, fish and
alternatives
•Help the body to grow
and stay healthy.
•Eat a range of meat,
fish eggs, nuts, seeds,
tofu, beans, and pulses.
Main nutrients: iron, protein, B vitamins (B12), zinc, magnesium
Protein and iron help the body to grow and stay healthy.
Vitamin A helps eye sight and overall health, found in liver and
eggs
Nutrition:
The Eatwell Plate
Milk and dairy foods
•Help bones and
teeth to grow strong
and stay healthy.
•Try lower-fat options.
Main nutrients: calcium, protein, vitamin B12, vitamins A & D
Protein is needed for growth and repair and calcium for strong
bones, Vit A&D also needed for strong bones as well as skin and
eyes.
Nutrition:
The Eatwell Plate
Foods containing fat /
Foods containing sugar
•Don’t eat too many
foods that contain a lot of
fat. Leads to obesity.
•Don’t have sugary foods
and drinks too often.
•Leads to tooth decay.
Target Group
Requires
Baby
Breast milk which contains special proteins, antibodies and
white blood cells which help to protect the baby against
infection. It also contains a substance to help the baby
grow.
Children
Foods that are high in energy as they grow quickly.
Calcium is needed for healthy tooth development and,
vitamin D, helps make bones stronger.
Teenager
Calcium for bones (teenagers have growth spurts). Girls
and boys differ in how much they need; boys need more
protein and energy than girls due to their greater growth
spurt. Girls need more iron than boys once their periods
start.
Adult
Plenty of starchy foods and fruit and vegetables, meat or
its alternatives, milk and only small amounts of foods and
drinks containing fat and sugar.
Older Adult
Vitamin B to help release energy and Vitamin C to help
fight infection
Types of vegetarians
There are three main categories of
vegetarians:
1. Vegans do not eat the flesh of any
animal (no meat, poultry or fish) and
no eggs, milk, cheese, honey etc.
2. Lacto-vegetarians do not eat the flesh
of any animal (no meat, poultry or fish)
but they do eat eggs, milk, cheese.
3. Semi vegetarians often choose to eat
a mainly vegetarian diet because they
don’t eat red meat. They sometimes
do eat white meat (poultry and fish)
and eggs, milk, cheese etc.
Some people choose not to eat certain foods.
There can be a variety of reasons for this:
 Because
of their ethnic beliefs.
 Because of their religious beliefs.
 For medical reasons.
 They do not like the taste or texture of
some foods.
A vegetarian diet is considered healthy because of the
emphasis…on fresh fruit and vegetables.
Protein is obtained mainly from beans, lentils, peas,
nuts and wholegrain cereals, which are also rich in
vitamins and minerals.
There are many reasons why people chose a
vegetarian diet:
 They
may have strong feelings about
the way animals are kept and
slaughtered.
 Land used to feed animals could
feed many more if it was used as
crops.
 Many cases of food poisoning are
linked to meat.
 A vegetarian diet is considered to be
healthier (lower in fat and
cholesterol, higher in fibre) than one
that relies on meat.
Menu Planning
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Government Guidelines: eat less fat, less
sugar, salt, alcohol and eat more fibre
should be considered in menu planning to
provide a balance of dishes.
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Menus should be a balance of different
starters, mains, desserts – not repetitive in
terms of types of dishes e.g. fish, meat, poultry (chicken,
turkey, duck), vegetarian, dishes suitable for those dieting,
people who can’t eat milk products (lactose intolerance)
or wheat, consider religious and cultural implications.
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Colour, texture and value for money must also be
considered when presenting a menu. It must be
presented correctly and in a attractive and appealing
manner to the consumer.
Before you start planning a menu,
consider the 4W’s:
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WHO is going to eat the food (age, sex,
occupation, specific dietary needs)?
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WHEN is it going to be eaten (time of year,
time of day)?
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WHERE is it going to be served/eaten
(venue, space and facilities available)?
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WHAT type of food is going to be eaten (sit
down meal, buffet, breakfast, lunch,
dinner, special occasion)?
Other points to consider:
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Nutritional needs, including specific dietary needs.
Time of year
Weather
Types of customer
Time available
Price
Portion control
Ability of the cook
Ability of the waiting staff
Equipment available (for preparation, serving, cooking)
Balance (colour, flavour, texture, shape, variety of ingredients)
Presentation
Planning a good menu. Tips
Children's menus- should be fun and include
healthy alternatives to children's favourites. E.g.
potato wedges instead of chips. Children could
have more choice by offering smaller portions of
main meal dishes from the adult menu.
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Specials- Many restaurants have ‘specials
boards’, which is a good way of adding
seasonal dishes to the menu.
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Breakfast-Even simple breakfasts should offer a
choice of hot (bacon, egg, sausage, tomato
etc.) and cold continental (rolls, croissants,
cheese, cold meats, etc.) Hot and cold drinks
and a tasty selection of preserves should be
offered.
Planning a good menu. Tips
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Lunch- Often needs to be served quickly
for customers who have limited time.
Sandwiches, wraps and baguettes are
ideal. An ideal menu will offer a variety of
breads with a selection of hot and cold
fillings, together with snack items such as
jacket potatoes, salads, pastries, cakes
and muffins.
Evening meal- Vegetarian and healthy
choices should be offered as well as dishes
using a variety of cooking methods.
In the UK, the most popular menus offer
hot and cold starters, a variety of main
courses and a selection of desserts that
include chocolate and fruit.
Choosing a menu
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Decide on the main course ‘protein
items’ first, for example chicken breast,
pork fillet, lamb cutlets, liver, cod,
salmon, tuna, quorn, tofu and cheese.
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Decide on the desserts-these should
‘balance’ the protein items for colour,
flavour, texture and nutrients.
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Choose the vegetables- these should
‘balance’ the other dishes chosen,
especially regarding colour
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Choose the starters.
Types of menu
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Table d’hôte or set-price menu- a fixed or set-price menu
with a limited selection of dishes for every course.
A la carte menu- all dishes are individually priced.
Party or function menu- Usually a fixed-price menu offered
for parties or functions such as wedding receptions. Some
party's menus offer a limited choice.
Ethnic or speciality menu- Can be fixed price or á la carte.
Some offer dishes from particular countries. E.g. China, Italy.
others offer specialised food, e.g. fish or vegetarian dishes.
Fast-food menu- This is similar to a speciality menu. Food
tends to have ‘themes’ such as burgers, chicken or baked
potatoes. Items are priced individually.
Rotating menu cycle- Often used in primary schools. A fixed
pattern of menus is used to cover a fixed number of days.
The minimum number of days is eight, so that menus are
never repeated on the same day each week.
Nutrition & Menu Planning
Commodities:
Considerations when selecting & storing:
Vegetables & Fruit
Choose fruits & vegetables in season for the best quality. Check for
bruising and signs of mould. Check fruit is ripe or a little under ripe,
not over ripe so it is wasted. Should be stored in a dry cool area,
carefully so that it does not become damaged. Not near smelly
food so it becomes tainted.
Meat & Poultry
Meat should be kept in the fridge, raw meat should be kept away
from cooked meat. It should be used by the specified date and be in
good condition, not bruised.
Fish
Oily fish – salmon, trout, tuna
should be
White flat – Lemon sole, halibut bright eyes,
Round – Bass, cod, hake
not slimy or smelly.
Nutrition & Menu Planning
Commodities:
Considerations when selecting & storing:
Eggs
Come in 4 sizes depending on size & graded A to C for quality. Eggs have to have
use by dates and quality control to prevent salmonella. Should be stored in a cool
dry place or fridge, away from raw meat, hands should be washed before & after
handling, don’t use cracked eggs.
Dairy
Dairy products have to be kept in the fridge and must be used within use by dates.
Milk & cream should always be kept in the container in which it was delivered.
Cheese is best served after it has been taken out of the fridge and allowed to
reach room temperature.
Dry goods Should be kept in a cool, dry place off the ground.
Cook-chill foods Kept in the fridge & reheated thoroughly. Before use by date.
Canned foods must be kept in a cool place, used on rotation before use by date.
Convenience (partly prepared foods) can be use along side fresh foods to make
for more efficient and more quickly prepared dishes.
Costing
It is vital to cost dishes accurately to make a reasonable profit. Portion
control
(keeping the size of a portion the same every time by using the same size
container or serving spoon).
The total cost of a food item depends upon 3 things:
1. Food or materials cost the cost of the raw materials or ingredients.
2. Labour costs - Direct labour cost e.g. the wages of the chefs, Indirect
Labour costs - other people who work in the restaurant.
3. Overheads - the cost of rent, rates, heating, lighting, electricity, gas.
Sales - Food Cost = Gross Profit
Sales - total cost = Net Profit
Food cost + Gross Profit = Sales
Gross Profit is usually around 40%
Net Profit (after Labour & overheads have been taken out) is around 20%
Portion Control
Portion control is extremely important. Customers
need to feel they are getting ‘value for money’ and
having the same size portion as everyone else.
It helps the caterer when planning (how many
portions will these ingredients make?) considering
selling price (how much should I charge to cover
costs and make a profit?) and avoids waste.
Using standard recipes can help a caterer by
determining how many ingredients will make 10, 20,
30 or more portions.
Using standard size dishes will also help.
Costing
Gateau Recipe
£
p
3 eggs
75g caster sugar
75g flour
250ml double cream
small punnet of strawberries
0.
0.
45
09
0.
75
1.
Total cost
3.
0.
03
99
31
Once you have the total price of the gateau you need to calculate the
price per portion.
The gateau made 8 portions therefore the price of
1 portion is total price ÷ 8.
The gateau cost £3.31 for 8 portions therefore
1 portion costs £3.31 ÷ 8.
This works out at 42 pence per portion (to the nearest p)
Selling Price
The ‘selling price’ of food is calculated (worked out) according to the
amount of profit that an establishment wants to make.
This is because the selling price has to take into account:
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The actual food cost (the cost of the ingredients)
Overheads (the cost of rates, gas, electricity, etc.)
Labour cost (staff wages)
Profit
The mathematical formula used in the Catering industry is:
Food cost x 100 ÷ 40
This would give a 60% gross profit to cover profit overheads and labour.
A simple way of working out the selling price is to multiply the food costs by
3.
Example:
food costs £2.50
suggested selling price would be £2.50 x 3 = £7.50.
Culinary Terms used
Culinary Terms appear every year on the examination paper,
make sure you know the following words and there meaningsTerms used
Meaning
Accompaniments
Items offered separately to
the main dish e.g.
vegetables and sauces.
Al dente
Literally means ‘to the
tooth’, i.e. firm to the bite.
Au gratin
Sprinkled with cheese
and/or breadcrumbs and
browned under the grill.
Photo
Terms used
Meaning
Brûlée
‘Burned’, e.g. crème brûlée or
burned cream
Bouquet garni A bundle of herbs
Coulis
A sauce made of fruit or
vegetable purée
Croutons
Cubes of toasted or fried
bread
En croute
‘In a pastry case’, e.g. salmon
en croute
Entrée
A meat dish usually served as a
main course
Photo
Terms used
Meaning
Flambé
To cook with a flame by
‘burning’ away the alcohol, e.g.
crêpe suzette.
Garnish
A savoury decoration for food,
trimmings served with a main
item.
Julienne
Thin, matchstick-sized strips of
vegetables.
Marinade
A richly spiced liquid used to
give flavour to help tenderise
meat and fish.
Mise-enplace
‘Put in place’, i.e. preparation
either before starting to cook or
before serving.
Purée
A smooth mixture made from
food passed through a sieve or
liquidised in a food processor.
Photo
Terms used
Reduce
Meaning
To concentrate a liquid by
boiling or simmering.
Roux
A mixture of fat and flour used
as a basis for sauce
Sauté
To toss in hot fat, e.g. sauté
potatoes
Photo
Correct Ratios of Ingredients
Product
Ingredient
Function
Too much
Too Little
Cheese
Sauce
Flour
To thicken the sauce
Sauce is thick and Lumpy
Sauce is thin and watery
Bread
Yeast
To make it rise
Bread will be full of big
holes like a crumpet
Bread will be heavy and
not rise
Biscuits
Butter
To bind, add flavour,
and make a dough
that can be moulded.
The biscuits may spread
too much in the oven
and not set
The dough will not stick
together and the biscuits
will be dry and flavourless
Quiche
Egg
Coagulates to set the
quiche filling
Filling will be rubbery,
chewy and dry
Filling will not set
Quiche
Milk
Makes the filling softer
and less like scrambled
egg
The filling will not set
Filling will be rubbery,
chewy and dry
How are proportions of ingredients
and quality of the product
controlled?
 Measuring
 Weighing
 Following
a recipe accurately
 Thorough preparation
 Use of correct techniques e.g. Sieving,
whisking
 Accurate shaping e.g. Cutters and
moulds
 Correcting errors
Key Words
Quality Control – using checks to ensure the product is made to
a high standard e.g. Sensory checks, measuring depth and
width, checking quantities like the number of slices of
pepperoni on a pizza, checking toppings are evenly spread
etc
Consistent - the same standard e.g. The size of a frozen pizza
has to be consistent, partly to keep customers happy and
maintain good value for money, partly so that it will fit in the
box.
Proportion – the ratio of ingredients e.g. 50g of flour, margarine
and sugar to 1 egg using the all in one cake making method.
Technique - way of doing something e.g. Rubbing –in, whisking
Tolerance - an agreed allowance for a quality target e.g. The
cake should be 5cm deep + / - 20mm
Food Presentation:
Meals must be presented with the consideration of:
1.
2.
3.
4.
The importance of colour, texture, flavour, shape, temperature and
time.
The customers needs/situation/occasion/types of menu.
An appropriate eating environment.
A wide range of culinary skills.
Customer complaints must be dealt with immediately:
1.
2.
3.
4.
5.
6.
7.
Apologise and remove the offending item.
Offer a replacement or substitute.
Inform the kitchen of the problem.
Provide the replacement or substitute ASAP.
Offer a free dessert or tea or coffee.
Do not charge for the item that had to be replaced.
Inform management.
Smart Foods?
What are smart foods?
Smart foods are those that have been developed through
the invention of new or improved processes, for example,
as a result of man-made materials/ingredients or human
intervention; in other words, not naturally occurring
changes.
Smart foods may:
have a function, other than that of providing energy and
nutrients;
perform a particular function never achieved by
conventional foods;
have been developed for specialised applications, but
some eventually become available for general use.
Smart foods include:
1. Modified starches.
2. Functional foods, e.g. cholesterol lowering spreads,
probiotic yogurts, fortified eggs.
3. Meat analogues, e.g. textured vegetable protein (TVP),
myco-protein and tofu.
4. Encapsulation technology, e.g. encapsulated flavours in
confectionery
5. Modern biotechnology, e.g. soy bean, tomato plant,
modified enzymes, e.g. chymosin.
Meat Analogues
Ingredients that mimic the organoleptic properties of meat.
Myco-protein is
used in fillets to
provide a
‘chicken like’
texture.
Tofu absorbs flavours, so is used as a
meat alternative in stir-fries.
TVP is used in vegetarian shepherd’s
pie to provide the main source of
protein.
Genetically Modified Foods
Specific changes to a plant or animal at a genetic level.
Potatoes can be
altered to reduce the
absorption of fat
during frying.
Maize is modified to control pests,
minimising crop damage.
Chymosin, a modified
enzyme, is used to produce
‘vegetarian’ cheese.
Encapsulation Technology
The coating of a particle with an outer shell.
Jellybeans use encapsulated flavours for
enhanced sensory appeal.
Some breads use
encapsulated
leavening agents
to prevent
premature
release and
reaction.
Specially formulated ‘sports’ bars
are fortified with encapsulated
nutrients.
Functional Foods
Foods that contain an ingredient that gives health promoting properties.
Some eggs contain Omega-3 fatty acids, known
to benefit heart health.
Specially formulated spreads help to
lower cholesterol levels in the body.
Probiotic drinks are designed to
improve the health of the large bowel.
Modified Starches:
Starches that have been altered to perform additional functions..
Modified starch is used in ‘cup-asoups’ to improve mouth-feel,
thicken the drink/sauce with the
addition of boiled water, and blend
uniformly with no lumps.
The noodles in ‘pot snacks’ are
pre-gelatinised, so boiled water
will re-heat and 'cook' them.
Modified Starches:
Starches that have been altered to perform additional functions..
Modified Starch
Pre-gelatinised starch is
used to thicken instant
desserts without heat.
Modified starch is used as a fat
replacer in low-fat meals.
To prevent ‘drip’ after a pie is
defrosted, modified starch is
used in the sauce.
Marketing Techniques:
Restaurants use many different types of marketing to encourage
consumers to choose their product:
1.
Promotions
2.
Advertising
3.
Direct Mail
4.
Merchandising – displaying products appealingly
Packaging Materials:
Different materials are used for different purposes:
1.
Biodegradable
5.
Aluminium Foil
2.
Recycled
6.
Cardboard & oven proof
3.
Vacuum packed (the air removed)
4.
Cling film
paperboard.
7.
Plastics
Computer Applications:
The most valuable thing for any business is up to date
information. Therefore computers are vital. They can be
used for:
1. Computer Operations software packages used for Point of
Sales (tills), and management systems. Used for stock
control, pricings, ordering, accounts can be kept more
accurately etc.
2. Menu Design and Nutritional Analysis
3. Internet to keep up to date and monitor competitors,
marketing of the restaurant on a website.
4. Keeping customer details
5. Keeps information securely and reduces the amount of
paper
Packaging:
Influences on food labelling
 Legislation
(UK & EU)
 Enforcers
 Consumers
 Manufacturers
retailers
&
 Voluntary
recommendations &
bodies
 Media
 National structures &
guidance
Legislation
•
•
•
Food Labelling Regulations 1996
Other legislation
– The Food Safety Act 1990
– Trade Description Act 1968
– Weights & Measures Act 1985
Specific legislation covering some foods
– e.g. bread, jam, chocolate, milk
Food Safety Act
• offence to sell food that is not of the ‘nature or substance or quality’
demanded by the purchaser
Trade Description Act
• offence to make false or misleading statements about goods
Weights & Measures Act 1985 makes short weight an offence
• other regulations also relevant e.g. 1987 regs on quantity marking &
abbreviations of unit; 2001 regs on metrication.
What must be on a label?









name of food
list of ingredients (in descending order)
QUID (Quantitative Ingredient Declaration) information (if
needed) e.g. pork sausages or fruit pie
net quantity of food present (unless under 5g)
date mark (use by and best before)
any special conditions or conditions of use
name & address of manufacturer, packager or seller
place of origin (if leaving out would mislead)
any necessary instructions for use
Other information








•
•
•
•
•
information on additives & other ingredients not legally required to be labelled
nutrients present in food
nutrition &/or health claims
information on allergens present in food
processing or production methods (e.g. organic)
logos & endorsements
guideline daily amounts
Optional information may include..
Processing aids & any solvent/carrier used only for technical reasons
GM - Only approved GM foods may be sold and if a food contains any GM
ingredients, this must be shown on the label
Labelling regulations require any food containing novel GM material (the DNA
that has been altered or the proteins that the DNA produces) to be labelled
Highly processed food ingredients (such as refined vegetable oils) that are
produced from a genetically modified source but that no longer contain any
GM DNA or protein, currently do not have to be labelled because they are
indistinguishable from those produced from non- GM sources.
Small amounts (below 1%) of GM material that are accidentally present in non
GM ingredients do not have to be labelled
Labelling jargon
 RDA
- Recommended Daily Amount
- part of EU directive on Nutrition Labelling
-
estimates of the amount of vitamins &
minerals needed to meet or more than
meet the needs of a group of adults
 GDAs
- Guideline Daily Amounts
Nutrition Labelling

Not mandatory unless a nutrition claim is made

Must be in 1 of 2 formats

Group 1 declaration
- energy, protein, carbohydrate & fat

Group 2 declaration
•
- as above plus sugars, saturates, fibre and
sodium EU Council Directive on nutrition labelling
for foodstuffs (90/496/EEC)
Group 1 also known as Big 4
•
Group 2 also known as Big 8
Nutrition Labelling

In addition, these nutrients can be included in a nutrient
declaration on a voluntary basis:
- Starch
- monounsaturates, polyunsaturates or cholesterol
- specified vitamins and nutrients present in
significant amounts

If a claim is made about these nutrients they MUST be
labelled saturates must also be declared if other fats are
labelled
15% of the RDA

Other nutrients can only be declared if a claim has been
made about it & if it is a component of a nutrient defined
in the regulations e.g. fructose
The 6R’s
 Recycle
 Reuse
 Reduce
 Refuse
 Rethink
 Repair
Recycle
 The
choice of packaging materials.
 Recycling of tins, plastic, glass, card and
paper.
 Composting.
Reuse
 Products
that can be reused for either the
same or a new purpose.
 Reuse of leftover ingredients to make
other food products.
Bread and Butter
Pudding: Dry slices of
bread.
Wraps: Leftover meat
and vegetables
Fish cakes: fish,
potato, breadcrumbs
Pasta Bake: Leftover
vegetables, meat.
Reduce







Reduce the effects on health by using
balanced recipes, low in fat, salt and sugar.
Reduction in the use of processed foods.
Reduce energy in methods of cooking.
Transportation of food and materials. Eco
Footprint.
Ways of reducing waste food.
Reduce the use of pesticides. Organic food
production.
Buy products with little or no packaging.
Refuse
 Issues
relating to sustainable design in
packaging
 Refuse high fat, salt and sugar foods.
Over packaging
biodegradable form of
plastic made from
vegetable starch
Corn based bio-plastic
packaging
Rethink
 Rethink
the average UK high-fat diet
 Examine the impact of food products on
health
 Rethink the use of healthy ingredients in
creative designs.
Repair
 Repair
electrical equipment
 The function of nutrients in repairing
and maintaining a healthy body.
Nutrient
Why we need it
Too much /not enough?
Protein
To build and repair muscle
Too much: Is used for energy or stored as fat
Fats
To keep us warm and to help absorb
some vitamins
Can cause obesity, stroke or coronary heart
disease
Carbohydrates
To give us fuel for energy, keep us
going. 2 types, sugars and starches.
Can cause obesity if not burned off because
they are stored as fat. Too much sugar can also
cause dental decay
Vitamins
A = Healthy Eyes and Bones
B = Releases energy from food
C = Helps us absorb iron
D= Strong teeth and bones
Not enough can cause
A: vision problems, dry skin
B: beri beri
C: scurvy / slow healing
D: rickets / osteoporosis
Minerals
Calcium – strong bones / teeth &
blood
Iron – transports oxygen round body
Calcium: Rickets, weak teeth, muscle and nerve
problems
Iron: Anaemia
Vegetables
Roots Tubers
Bulbs
Flowerheads Stems
and
shoots
Leafy
Pods
and
seeds
Fruiting
Fungi
Carrots
Potatoes
Onion
Broccoli
Celery
Cabbage
Peas
Mushrooms
Parsnip
Yam
Garlic
Cauliflower
Benasprouts
Spinach
Butterbeans
Butternut
squash
Turnip
Sweet
potatoes
Shallots
Globe artichoke
Kohlrabi
Swiss
chard
Mange tout
Pumpkin
Marrow
Truffles
Cepes
Once vegetables have been washed, peeled or seeded (depending on the
vegetables) they can be prepared into a variety of specialist vegetable cuts.
Baton
(3mm x 3mm
x 18mm)
Julienne
Thin strips
(3 - 4cm long)
Brunoise
Very small dice
(2mm x 2mm
x 2mm).
Macedoine
Dice
(0.5cm x 0.5cm
x 0.5cm).
Mirepoix
Roughly cut
thin pieces.
Fruit
Citrus
Berries
Exotic
Popular
Lemon
Raspberry
Paw paw
Apple
Orange
Gooseberry
Guava
Apricot
Lime
Strawberry
Mango
Banana
Blueberry
Sharonfruit
At home, fruit is stored in a fruit bowl but in a hotel, to stop deterioration it is
stored in a refrigerator. Bananas should be kept at room temperature and
separate from other fruits to stop them from bruising.
Decorative Preparations
Fanning
Fruits such as strawberries or melon can be cut using a knife to create a afnned
effect.
Van Dyke
Using a knife or a specialist tool, a V shape is cut around the circumference of
melon, for example, to create a tooth effect.
© Folens 2009
Cooking Techniques

Boiling- Bring the liquid to 100°C. This turns the fluid into vapour, which
reduces any volume in the pan. A variety of meats, fish poultry and
vegetables can be boiled.

Blanching- There are a number of different uses for blanching, such as, to
par cook or to remove the skin from vegetables.
Par cooking- Partly cooking food. In a hotel, it is sensible to par cook
vegetables precisely the right degree and cooled, drained and
presented ready for a function later on that day.
Removing the skin- From tomatoes, remove the core from the base of the
tomato, place a criss-cross on the top of the tomato (to help remove it)
and then place the tomatoes into the boiling water for approximately 10
seconds. Then place the tomato into very cold water until cool. Then
skin then can be easily removed.

Steaming- This makes sure that vitamins and minerals are not lost. The
vegetables are elevated above the bubbling water. It is not touching it.

Poaching- A slow and gentle method of cooking used for vegetables,
meat, fish, poultry or egg. It cooks the food in simmering water.
Cooking Techniques

Braising- A combination of moist and dry heat whereby a piece of meat
is first sealed in hot fat and then cooked slowly in a sauce or stock for a
long time until tender.

Stewing- Is similar to braising, except the pieces of meat or poultry are
quite small and the liquid is served with the dish. It can be done on top of
the oven in a pan, or in a casserole dish in the main oven.

Deep Frying-Using a temperature controlled deep-fryer (with adjustable
basket) is far safer than a pan filled with oil over an open heat. This
method is used to cook most items including goujons of fish, meat
samosas and even deep-fried ice-cream.

Shallow Frying- Cooking a product in a small amount of hot oil in a
shallow pan over an open heat.

Baking- Dry heat without any oil or fat, which can be done in an oven.
The air is forced around to create a more even distribution of heat and a
more consistent end result.

Roasting- In a pot in the oven (pot roasting) or rotating over a centre spit
over a naked flame.
Preserving Food
Freezing




Freezing is the most common
method of food preservation as
it allows food to be stored for
longer periods.
The drawback is if there is a
power failure – all the food will
spoil.
It is important to follow the
manufacturer’s instructions as
incorrect freezing will
damaged (rupture) cells and
result in loss of nutrient value.
Long periods of storage will also
result in nutrient loss.
Smoking


This method is great
for meat.
Meat that is
smoked retains
most of the
nutrients and the
taste is delicious.
Dehydrating or drying food






Drying is excellent for most fruits and
vegetables.
When you dry a food you take out
the water or moisture from it and this
prevents spoilage.
The advantages are that the dried
product weighs very little and the size
is reduced for easy storage.
The food retains almost all of its
nutrients.
There are several ways to dry food:
sun-drying, oven-drying and drying in
a dehydrator.
The first two methods are difficult.
Canning


You can preserve raisins,
coconut, grains, beans, any
kind of dried fruit or
vegetable, pasta, rice or
legumes.
Anything dry will be good
for this method of
preservation.
The science of heat

Cooking is the transfer of heat energy from a source to the
food.

In the kitchen there are three devices that are used to cook
food:
 the hob
 conventional oven
 microwave oven.

Each of these devices are designed around a different
method of heat transfer.
Other methods of food
preservation
Vacuum packing
 This is where food is stored in an airless
environment.
 The vacuum means that bacteria cannot
reproduce.
 This is a good preservation method for nuts.
Salting
 This is also called curing.
 The salt draws moisture from the food through
osmosis.
 The lack of moisture increases the amount of time
before the food spoils
© Folens 2009
Other methods of food
preservation
Pickling
 This is preserving food in a liquid that has antimicrobial properties, such as vinegar.
 There are two types of pickling; chemical and
fermentation.
 In chemical pickling foods are placed in liquids
such as vinegar, brine, or alcohol in order to
preserve them, e.g. onions or eggs.
 In fermentation pickling the food 'ferments' and
creates the preservation agent, such as lactic
acid.
 An example of this would be sauerkraut.
© Folens 2009
Heat transfer

Convection

Conduction

Radiation
© Folens 2009
Convection

Convection is heat
transfer through a
fluid.

The fluid can be liquid
or gas and in the
case of a convection
oven, the fluid is air.
© Folens 2009
Conduction



Conduction is heat transfer
through direct contact.
When cooking on the hob,
the heat from the flame is
applied directly to the pan.
This means that only the flat
surface of the pan is
sufficiently hot enough to
cook anything and we must
flip and toss around the
food to cook it properly.
Heat energy from the hob is
transferred to the saucepan
by conduction.
© Folens 2009
Radiation



An example of cooking with
radiation is using a
microwave.
Microwave ovens work by
spinning water, fats, sugars
and oils inside the food.
This causes friction, which
then heats the food and
cooks it from the inside.
© Folens 2009
Safety At Work
(HASAWA) Health & Safety at Work Act 1974
The law means that employers must ensure the health, safety and
welfare of staff. It also states that staff (employees) must:
1.
Take care of their own health, safety and welfare and other
persons that they work with.
2.
Co-operate with the employer to comply with all health &
safety matters.
3.
Not interfere with or misuse anything provided in the interests
of health, safety and welfare.
Employers must ensure they provide safe premises, equipment,
provide supervision and training, have a written safety policy
and consult with unions and have a safety committee.
The Catering Industry
The major causes of accidents in the catering
industry are due to:
Slips, trips, lifting heavy or sharp objects, exposure
to hazardous substances, hot surfaces & steam.
Struck by moving articles including hand tools,
walking into objects, machinery (slicers, mixers
etc), falls, fire & explosion, electric shock and fork
lift trucks.
Accident Prevention:
It is essential that people are capable and trained in using
tools and are aware of the possible accidents. That people
are not rushed or distracted. Everyone is responsible to
observe safety rules, accidents should be recorded in a book
or on a form.
First Aid:
Since 1982 it has been a legal
requirement that adequate first aid
equipment and personnel are provided at
work. If an injury is serious they should be
treated by a doctor or nurse or an
ambulance called.
First Aid boxes must be easily identified and accessible and
checked regularly.
Cuts: covered immediately with a waterproof blue dressing.
Direct pressure may be applied to stop heavy bleeding.
Burns (dry heat) & Scalds (wet): Place under slowly running or in
a bowl of cold water until the pain ceases. If serious the burn
should be covered with a sterile dressing and the person sent
to hospital. Do not apply any creams, do not cover with a
plaster.
Fire Safety:
Fires need 3 things to burn so if you take one of these
away the fire does not happen or is put out:
1.
Fuel – something to burn
2.
Air – oxygen to keep the fire going
3.
Heat – gas, electricity etc
Methods of extinguishing fires:
1.
Starving – removing the fuel
2.
Smothering – removing the oxygen
3.
Cooling – removing the heat.
Fire Extinguishers:
Indicator colour and Type
Best For
Dangers
•Solids - Wood, Cloth, Paper, Plastics,
etc.
•Do not use on burning fat or oil
•Do not use on electrical appliances
Blue
Dry Powder
Multi-Purpose
•Solids - Wood, Cloth, Paper, Plastics,
etc.
•Liquids - grease, fats, oil, paint, petrol,
etc.
•Electrical equipment
•Do not use on chip or fat pan fires.
•Does not easily penetrate equipment - fire
may re-ignite.
•Does not cool fire well - fire may re-ignite.
•Smouldering material - fire may re-ignite.
Blue
Dry Powder
Standard
•Liquids - grease, fats, oil, paint, petrol,
etc.
•Electrical equipment
•Do not use on chip or fat pan fires.
•Does not easily penetrate equipment - fire
may re-ignite.
Cream
AFFF
Multi-Purpose
(Aqueous film-forming
foam)
•Solids - Wood, Cloth, Paper, Plastics,
etc.
•Liquids - grease, fats, oil, paint, petrol,
etc.
•Do not use on chip or fat pan fires.
•Limited number of liquid fires.
Not normally used at the University.
•Do not use on chip or fat pan fires.
•Liquids - grease, fats, oil, paint, petrol,
etc.
•Do not use on chip or fat pan fires.
•Does not cool fire well - fire may re-ignite.
•Fumes from CO2 extinguishers can be harmful
if used in confined spaces.
•Especially for clothing and chip and fat
pan fires
•Solids - Wood, Cloth, Paper, Plastics,
etc.
•Liquids - grease, fats, oil, paint, petrol,
etc.
•If blanket does not completely cover the fire,
it will not extinguish the fire.
Red
Water
Cream
Foam
Standard
Black
Carbon Dioxide CO2
Red
Fire Blanket
Fire Regulations:
Raise the alarm
 Call the fire brigade.
 If possible, turn off gas supply, electricity, fans
 Try to fight the fire with the appropriate extinguisher
 Close doors and windows
 Leave the building and go to the assembly point
 Do not delay in raising the alarm or calling the fire brigade
 Do not use lifts
 Do not stop to collect belongings
 Care must be taken to use the correct fire extinguisher

HACCP:
Hazard Analysis Critical Control Point
This is a process which assess each stage of food manufacture
and identifies where a risk or hazard might occur. It is usually
drawn onto a flow chart, then these risks can be checked to
avoid problems.
Examples of CCP’s (Critical Control Points) are:
• Inspection of goods on delivery
• Storage & handling of ingredients & finished product
• Temperature of fridges, freezers & ovens
• Cleaning procedures for equipment
• Cross-contamination
• Personal hygiene & health standards
• Proficiency of use and cleaning of equipment
Environmental Health Officer
E.H.O.
Under the Food Safety Act , the Environmental
Health Officer enforces hygiene, health & safety
legislation.
The E.H.O. has the authority to:
1.
Close down dirty premises on the spot
2.
Issue an Improvement Notice which must be
acted upon within a certain time limit.
3.
4.
Prosecute any person who does not comply
with the Health & Safety at Work Act 1974 and
the Food Safety Act 1995
Impose fines of £20,000 or imprisonment
(NOTE: Premises can be inspected at anytime.)
Food Safety Act:
1.
2.
3.
4.
5.
6.
7.
Keep yourself
clean.
Keep the
workplace clean.
Wear suitable
clothing.
Protect food from
contamination.
Store, prepare &
serve food at the
correct
temperature.
Inform a manager
if you are ill.
Do not work with
food if you have
symptoms of
food poisoning.
What is Food Hygiene?
The good practices which lead to clean workplaces and the
safe production of food

It’s purpose is to preserve health by:
•
Reducing the risk of producing harmful food
•
Preventing infestations by pests like flies, mice

Poor hygiene can also lead to:
•
Food wastage
•
Infestation by pests
•
Loss of customers and profit
•
Legal action against you or the firm you work for
What does it involve?
 Personal
Hygiene
 Cleaning and disinfecting
 Preventing any organisms multiplying
 Destroying any harmful bacteria by cooking
 Discarding unfit or contaminated food
Vulnerable Groups
Food poisoning is more likely to affect people with
lowered resistance to disease than healthy people
who might show mild symptoms or none at all.
The following are particularly vulnerable to food
poisoning: • Elderly or sick people
• Babies
• Young children
• Pregnant women
Contamination
Chemical – Cleaning chemicals, pesticides
Microbial – Food poisoning bacteria
(Biological)
Most common cause
Physical – Rodents, insects, dust, paper, machine
parts, food bones, shell, hair, jewellery etc
In order to grow and multiply germs need:
Time
Moisture
Food
Warmth
(Particularly high-risk
foods)
Remember it like this…
Too
Many
Flies
Waiting
High-risk foods
They must be
handled with care:
 Cooked meats and poultry
1. Don’t use after
 Raw meat and poultry
the use-by date.
 Cooked meat products such
2. Transport in a cool
as pies, gravys made by meat
temperature.
stock
3. Store covered in
 Meat and fish patés
fridge and
 Lightly cooked milk and egg
separate from
products such as mousse and
other foods.
mayonnaise
4. Prepare on
 Shellfish and seafood
separate
 Cooked rice
coloured
chopping board.
Coloured Chopping Boards
Correct use of boards for food preparation, in order to avoid
cross-contamination.
White- Bakery & Dairy Products
Red-
Raw Meat
Blue-
Raw Fish
Green- Salad & Fruits
Yellow- Cooked Meats
Brown- Raw Vegetables
In ideal conditions where there is
Moisture, Food and Warmth (37degrees
centigrade is ideal), bacteria can
double every 10 to 20 minutes (in Time).
They do this by dividing in to two.
This is called…
Binary Fission
These cells are beginning to divide into two
cooking chicken to a core temperature
of 75°C should kill most of the bacteria
Time : 9.30
Bacteria : 0
Time : 9.40
Bacteria : 12,000
Time : 9.50
Bacteria : 24,000
Time : 10.00 Bacteria : 48,000
Time : 10.10
Bacteria : 96,000
Time : 10.20 Bacteria : 192,000
Time : 10.30 Bacteria : 384,000
Time : 10.40 Bacteria : 768,000
Time : 10.50 Bacteria : 1.5 million
From 0 to 1,536,000 in only 80
minutes !!!!!!
Knife
contaminated
by blood
Spore:
This is a protective coating around
the bacteria. This prevents it from
getting killed in normal cooking and
have to be heated at very high
teperatures.
Toxins
Some bacteria release poisons known as toxins
which cause food poisoning. Some toxins,
known as exotoxins multiply in food. These
toxins are not easily destroyed by cooking and
may remain in food once they have
developed. Other bacteria produce toxins
inside the human body only after the food has
been eaten. These are called endotoxins
Types of bacteria
 Spoilage:
Not particularly
harmful bacteria which
cause food to go off
 Beneficial: “Good
Bacteria” which are used
to make yoghurt and
cheese
 Pathogenic: Illness
causing bacteria
Food Poisoning bacteria
• Usually
need millions of bacteria
to cause illness.
• The
multiplication of bacteria
within the food plays an important
part in the disease
Symptoms of food poisoning
• Vomiting
• Diarrhoea
• Headache
• Stomach
• Fever
cramp
Salmonella
Found in animals,
raw poultry and
birds
Staphylococcus
Aureus
Found in human
nose and throat
(also skin)
Listeria
Found in soil,
meat, poultry,
soft cheese and
salad vegetables
Clostridium
Perfingens
Found in animals
and birds
Bacillus Cereus
Found in soil,
vegetation,
cereals and
spices
Clostridium
Botulinum
Found in the soil
and associated
with vegetables
and meats
E Coli
Found in the gut
of animals and
humans
Campylobacter
Found in raw
poultry and meat
Salmonella

Sources - The intestines of ill people and carriers,
animals and animal food, raw meat, raw poultry,
raw milk, raw eggs, food pests

Common food vehicles – Undercooked or
contaminated cooked meat, raw milk and eggs

Onset period – Can take up to 48 hrs for symptoms
to show. Can last for 3 wks

Symptoms - Abdominal pain, diarrhoea, vomiting
and fever.

Specific characteristics – It survives refrigeration.
The illness is caused by a large number of bacteria
and can be fatal.
Staphylococcus Aureus

Sources - Human nose, mouth, skin, hands, spots,
boils, septic cuts etc

Common food vehicles – Dairy products. Cold
cooked meat and poultry, peeled cooked prawns

Onset period – 1 to 7 hours. Lasts up to 2 days.

Symptoms - Abdominal pain, diarrhoea, vomiting.

Specific characteristics – Transferred to food from
hands, nose or mouth. Usually requires millions of
bacteria to cause illness. It can survive
refrigeration and Toxin may survive boiling for up to
30 minutes.
Listeria
 Sources
- soil, vegetation, meat, poultry, soft
cheese, salad vegetables
 Common
food vehicles – meat, poultry, soft
cheese, salad vegetable
 Onset
period – 2 weeks
 Symptoms
meningitis
 Specific
- Range from flu-like symptoms to
characteristics – Pregnant women,
the very old and the very young are most at
risk
Clostridium perfingens


•


Sources - The intestines of humans and animals,
faeces and sewage, soil food pests, raw meat
and poultry
Common food vehicles – Meat joints, casseroles,
stews, sauces and meat pies when cooking has
removed oxygen
Onset period – Normally after 8 – 18 hrs. Duration
is usually 12 to 48 hours.
Symptoms - Abdominal pain, diarrhoea, (vomiting
is rare) and fever.
Specific characteristics – Usually requires millions
of bacteria to cause illness. Produces spores and
so may not be killed by normal cooking.
Bacillus Cereus

Sources - Cereals, dust and soil

Common food vehicles - Reheated rice, cornflour
and spices.

Onset period - 1 to 5 hours. Exotoxin produced in
food. (Toxic food poisoning) Symptoms Abdominal pain, diarrhoea, vomiting.
Occasionally subnormal temperatures. Duration
between 12 and 24 hours.

Symptoms - 2 types of illness:Diarrhoea and
abdominal pain after 8 – 18 hrs. Vomiting after 1 –
5 hrs. Usually lasts under 24 hrs.

Specific characteristics - Forms spores which
survive under normal cooking conditions. Illness
can be caused by a small number of bacteria.
Clostridium Botulinum

Sources - Human nose, mouth, skin, hands,
spots, boils, septic cuts etc

Common food vehicles – Dairy products. Cold
cooked meat and poultry, peeled cooked
prawns

Onset period – 1 to 7 hours. Lasts up to 2 days.

Symptoms - Abdominal pain, diarrhoea,
vomiting.

Specific characteristics – Transferred to food
from hands, nose or mouth. Usually requires
millions of bacteria to cause illness. It can
survive refrigeration and Toxin may survive
boiling for up to 30 minutes.
E Coli
 Sources
- Gut of animals and humans.
 Common
food vehicles - Raw & undercooked
meats, raw vegetables.
 Onset
period - Can take up to 5 days for symptoms
to show.
 Symptoms
 Specific
- Diarrhoea, fever. Can be fatal
characteristics - Illness caused by
small numbers of bacteria. Can survive
refrigeration and freezing
Campylobacter
 Sources
- Found on raw poultry and meat
 Common
meat.
food vehicles - raw poultry and
 Onset
period - 2 to 5 days after eating
contaminated food.
 Symptoms
diarrhoea
 Specific
- Fever, headache, abdominal pain and
characteristics - Illness caused by
small numbers of bacteria. Food is
contaminated when it comes into contact
with animal faeces.
Preventing Food Poisoning:
Personal Hygiene
- Hand washing, preventing cross-contamination
(where bacteria is passed from one thing or person to
the food), care when using chemicals and waste
materials, wearing the correct protective clothing, not
working when sick etc.
• Correct food storage
- Fridge temperature (1°- 4°C), freezer temperature (18° to -22°C). Bacteria breed fastest at body
temperature (36/37°C), are killed over 70°C and
become dormant (sleep) below freezing.
• High Risk Foods – high protein foods, animal
products e.g. eggs and meat.
• Low Risk Foods - low protein foods e.g. fruit and
vegetables.
• Meat &
poultry should
always be
defrosted
thoroughly.