Nur Erra Noramin

CHAPTER 6 – FACILITIES, EQUIPMENT AND UTENSILS 1.       DESIGN AND MATERIAL ·          Cost Ø   Some of the major costs associated with the purchase of equipment are the purchase price, installation cost, operating costs, maintenance costs and finance charges. Ø   Comparing costs for different pieces of equipment that you are considering to purchase. ·          Size & Design Ø   Equipment should easy fit into the space available in the layout of the facility. Ø   Oversized equipment can cause as much wasted effort as equipment that is too small. Ø   Equipment that sits on the floor and is not easily movable must be elevated on legs or sealed to the floor . Ø   Should provide a minimum clearance of 6 inches (15 cm) between floor and bottom surfaces 2.       DESIGN AND FABRICATION ·   ...

CHAPTER 5 – PREPARATION AND SERVIGN FOOD INTRODUCTION -           The flow begins with receiving and storage. As foods delivered directly placed into storage -           From storage, foods and ingredients are moved or ‘flow’ into the preparation and handling stages of production -           The preparation and service of foods can involve one or more steps. -           Regardless of how many steps may be involved in food production and service, food borne illness prevention requires effective food safety measures that ensure good personal hygiene and avoid cross contamination and temperature abuse. -           During preparation, an important technique to follow is ‘small batch’ preparation. FREEZING Ä   Most harmful bacteria and oth...