The aim of the exercise is to test the trainees’ awareness of hazard analysis in the kitchen.
You will need:
enough copies of Handout 4: Hazard/Risk Analysis to give out to all the trainees
Ask trainees to carry out a hazard analysis for preparing and cooking a roast chicken (as example).
See Handout 4: Hazard/Risk Analysis.
TASK — You are preparing and cooking a roast chicken
What are the main risks or hazards to be considered?
Presence of harmful bacteria in the raw state.
Failure to get rid of the bacteria in cooking.
People suffer from food poisoning from eating badly cooked meat.
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