Residential establishments Hotels Guest houses Holiday parks Farmhouses Public houses Bad and breakfasts
Non residential establishments Restaurants Cafe's Fast-food outlets Public houses Wine bars Delicatessen Salad bars Take-away outlets School meal Burger vans
Non commercial residential establishments Hospitals Residential homes Prisons Armed services
Contract caterers They provide food and drink for functions where catering facilities are not provided
Cafeteria service Customers queue at a counter , collect their food and pay for their food before they eat
Fast food service Costumers queue and pay for their food before they eat
Vended service Costumers use vending machines that dispense food and drink
Seated counter service Costumers sit on stools around a bar where food and drink is served
Buffet service May be assisted of self service , costumers help themselves to food from a buffet table
Carvery service Costumers queue to be served meat , and then help themselves to vegetables and accompaniments
Table service Costumers are served by waiters this is used for a more personal service
Transported meals Meals that are to be eaten on planes, ferries and trains
Cooking and serving food form a trolley Using the Gurdon system
Free flow Costumers go straight to the food they want
Multi-point This is like free flow but has separate trays , tills , cutlery and condiment areas
The main groups of jobs in the catering industry Management and administration Food preparation Food and drink service
Manager A person who is in charge of the day to dat running of the company , and is responsible for making a profit and organising every area
Assistant manager A person who is responsible to the manager and may have work delegated to them by the manager , he will also be in charge when the manager isn't there
Head chef The person in charge of the kitchen
Sous chef In charge of production in the kitchen
Pastry chef Prepares pastries and deserts
Larder chef Responsible for cold foods
Sauce chef Prepares sauces and stews
Vegetable chef Prepares vegetables , soups , starches and eggs
Assistant chef Helps in all areas of the kitchen generally doing the easier tasks
Kitchen porter Clean up after the chefs , do the washing and carry goods from the store
Restaurant manager In charge of the restaurant
Head waiters They greet and seat costumers and rely information to the staff
Wine waiters Responsible for helping costumers choose wine
The waiting staff Serve the customers , clear the tables and check the customers are satisfied
Full time staff Permanent jobs in the establishment and work all year
Part-time staff Work on set days of the week or have set shifts
Casual staff Work for specific functions and employed by an agency
What is food poisoning? An illness caused by eating contaminated food
High risk foods Meat Poultry Eggs Stocks Shellfish Cooked rice Fish Dairy products Gravies Sauces Sea food
Why does bacteria cause food poisoning? The bacteria attack the body causing illness. Some produce a toxin on the food which make you ill when you eat it.
How do bacteria multiply? By binary fission , they only need 10-20 minuets to multiply
Why do we have food hygiene regulations? To prevent outbreaks of food poisoning
What are the main requirements of hygiene regulations? Food premises Personal hygiene of the employees Hygienic practices
What does the food premises need to be to fit in with food hygiene regulations? Well maintained Regularly cleaned Have lockers for employees Hand wash facilities Cloakroom and toilet facilities First aid available Clean storage areas Temperature controlled fridges and freezers Equipment that is clean and in good working order Free from pets and pests etc.
What does the personal hygiene of the food handlers need to be to fit in with food hygiene regulations? Regular training in food safety Dressed in chefs whites Hair tied up and wearing a hat Short clean nails Good health Good habits Wash hands after holding raw meat
Hygienic practises Food deliveries checked Labelled food Food rotation Care taken to control temperatures Food prepared quick Hot food above 63*c Core temperature of cooked food 75*c Chilled food stored below 5*c Washing up in hot soapy water Waste disposed of safely
How to prevent accidents on the floor Mop up spills Keep floors clean and grease free Do not leave equipment on the floor Repair damaged floors quickly
How to prevent accidents with knifes Use the right size knife Handles clean and grease free No knifes on the edge of surfaces Sharp knifes No knifes in washing up bowls No catching falling knifes
How to prevent accidents with electrical equipment Check it works safely Check wires are not frayed No handling with wet hands Check safety notices Assemble equipment correctly
How to prevent accidents with saucepans Indicate hot handles with flour Take care when moving or lifting heavy pans Use oven gloves Turn handles towards the back of the cooker Don't use hot pans
How to prevent accidents with fryers Don't fill above the level No wet foods Lower foods carefully Change fat regularly
How to prevent accidents with food Bones can cause cuts Frozen food can cause burns Take care when opening cans Store raw and cooked foods separate
How to prevent accidents with storing equipment Safely Unplug electrical equipment when not in use Replace safety guards
How to prevent accidents with fires No flames larger than the size of the pan Don't leave cloths over cookers Time the cooking of foods accurately Take care when cooking in fat Have fire blankets Clear fire procedures
How to prevent accidents with clothing Appropriate clothing Non slip shoes No jewellery Tie hair back
How to prevent accidents with behaviour No running Pay attention Concentrate on the job Workers are supervised
How to prevent accidents with cleaning Clean as you go Keep materials away from food Use correct equipment No mixing materials
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