Hospitality 2020/health & safety

In hospitality class today I learned a new recipe, before doing anything the class must all wash their hands. To make sure you have very clean hands you must wash for a certain amount of time, singing the happy birthday song to yourself is another way to show you how long you should wash your hands. when washing hands you must clean your nails as well so no dirt is going into the food. Nail polish should be removed if on.


Before cooking all jewellery must be removed Necklaces, bracelets, rings etc. Also, hair must be tied back or you can wear are hairnet. This is because if your hair is not covered or tied back your hair is most likely to fall into food or you will be constantly touching your hair. No matter how sentimental your jewellery might be wearing it can be a physical hazard. Jewellery can accidentally drop into food without you noticing. Most jewellery is small and will be easy to choke on if consumed. If jewellery is found in a person food it won be good, look for the restaurant.

The recipe I learnt was chilli schnitzel with a green salad. I was joined with another student and accompanied by a teacher. Before doing anything my partner wiped down the table with spray chemicals. Washing hands after using chemicals are very important because the chemicals can contaminate the food and make it not safe to eat.
Our first task was to get the cutting boards out and set up the food.  Down below there will be a list of ingredients we needed to make this recipe. Secondly, we made sure we washed our vegetables. Then we started to cut our vegetables and meat. On the day I was making this it was very hot and I was sneezing a lot. I made sure I sneezed in my arm away from the food and washed my hands after. Then I turned on the stove and turned the temperature to 8. Then I threw in the schnitzel. Schnitzel does not take very long to cook so it was very important to have the temperature low as well as stirring the meat around. My partner set up the plates with our salad and once the meat was ready we plated it up. When handling raw food you must wash your hands because bacteria can easily be spread around the kitchen and onto other food. Also, remember when serving your food you should use clean utensils so your food does not get contaminated.


It is also very important to know that if you are scratching, touching your hair, mouth or nose you should wash your hands after to stop germs from spreading and limit the transfer of bacteria.

At the end of your cooking washing, the dishes are essential. Drying them, putting them away and wiping down afterwards.

1 Red chilli, finely diced1 tbsp select olive oil
350 g beef schnitzel, finely sliced
1/2 red onion, finely sliced

• 90 g spinach
• 1/4 cucumber, deseeded and sliced
• 1/2 cup fresh mint, sliced
• 1/2 cup fresh coriander, sliced
• 160 g crispy egg noodles
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• DRESSING
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• 2 Tbsp of lime juice
• 2 tsp of fish sauce

• 2 Tbsp of sugar
• 1 clove of garlic, mashed into a paste
  26/02/2020
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• Today I have been learning about Food control plans what's its' purpose and why is it
• important. In my opinion, I think having a food control plan is good health and safety
• for the classroom.
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