Catering - Food hygiene and menu design
Weeks 8 and 9 The food hygiene course is important for understanding the essential measures to put in place in order to avoid contamination. We learnt about storage in the kitchen and how everything should be stored. For example, fish and raw meats should be kept at the bottom shelf always to avoid any liquids dropping down onto anything which may cause contamination. Furthermore, the temperature control of food is essential in ensuring the food is safe to serve to guests to eat. The temperature danger zone is between 8-60 degrees. When defrosting, chilling, reheating, cooking or storing food it must be done properly to minimise the growth of bacteria, reducing the chances of becoming ill from food poisoning. When deciding on the menu and catering style for our event, it had to match the colour theme (navy, gold, white) and all menus we wanted to have the same font so people recognised our event. We decided to create two menus, one for canapes and one for drinks. The canapes we ar...