Club sandwich
Ingredient identification sheet
Preparation sheet
Health safety: I made sure that I had held the knife down towards the ground so that I am not putting others in harm by holding the knife out towards them. I was sure to have all boards fully on the table and not hanging off of the table.
Food safety: I took out the bread a couple of minutes before I spread margarine on it to reduce the risk of the bread drying. I washed all of the vegetables to be rid them of any dirt or bacteria that could have built up over time. We had boiled the egg for about 7 minutes to ensure that it wasn't still raw. When collecting the ham we used tongs so the we weren't touching it with our hands.
Ham and salad wrap
Health safety: I was keeping knives face down to support the safety of myself and the people around me. We were cleaning up any messes or spills that we could have made to prevent someone slipping on them.
Food health: I used different boards and knives for the different types of foods e.g. green board and green knife for vegetables, brown board and black handled knife of the cooked ham, and a white board for the wrap. I washed all of the vegetables thoroughly so that they had no unwanted dirt or bacteria. When we collected the ham we were sure to use tongs so the we weren't handling it ourselves.
Steak sandwich
Health safety: I let the people in my group know when the grill plate was on so they didn't touch it when it was hot. I cleaned up any spills I had made to keep anyone slipping on it and us having an accident to deal with.
Food safety: I made sure that I cooked the steak until the inside was brown and cooked so that I wasn't serving raw meat. I washed all of the vegetables thoroughly to be rid of any bacteria they could have picked up. We had stored the meat in the bottom shelf of the fridge for it to defrost. When collecting we used tongs to eliminate the risk of us carrying bacteria onto it.
Ingredient identification sheet
Ingredient preparation sheet
Health safety: I told my group mates when the toasted sandwich maker machine was on and hot so they couldn't burn themselves. I used different knifes and boards for different kinds of foods to reduce the risk of cross contamination.
Food safety: We stored all of the ingredients correctly e.g. ham in the fridge, spaghetti in a cool, dry place. We ensured that none of the ingredients had any mould before we used them
Food safety: I made sure that I cooked the steak until the inside was brown and cooked so that I wasn't serving raw meat. I washed all of the vegetables thoroughly to be rid of any bacteria they could have picked up. We had stored the meat in the bottom shelf of the fridge for it to defrost. When collecting we used tongs to eliminate the risk of us carrying bacteria onto it.
Toasted sandwich
Ingredient preparation sheet
Health safety: I told my group mates when the toasted sandwich maker machine was on and hot so they couldn't burn themselves. I used different knifes and boards for different kinds of foods to reduce the risk of cross contamination.
Food safety: We stored all of the ingredients correctly e.g. ham in the fridge, spaghetti in a cool, dry place. We ensured that none of the ingredients had any mould before we used them
