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Kitchen Safety and Tikanga

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Kitchen Safety and Tikanga

Read the scenario and the quick-reference guide. Answer each question using practical food-safety knowledge and respectful, context-aware thinking about tikanga. Tikanga can vary between whānau, hapū and iwi: when unsure, ask the people whose practices you are following. You may use these safe-service benchmarks: keep chilled food at 5°C or colder, keep hot food at 60°C or hotter, and cook poultry and reheated food until steaming hot throughout (a food thermometer can help check).

The situation

Zoe and Wiremu are helping prepare a shared meal for visitors. They want everyone to feel welcome and to serve safe food. They have been asked to follow the tikanga agreed by the hosts. The fridge reads 4°C. Raw chicken and vegetables need preparation, and a pot of cooked soup will be served later. The group has a food thermometer, separate chopping boards, soap and clean cloths.

CHILLED FOOD 5°C or colder

HOT HOLDING 60°C or hotter

CROSS-CONTAMINATION Keep raw meat and its juices away from ready-to-eat food; use separate clean equipment.

TIKANGA Practices are not identical everywhere. Ask the hosts what is appropriate.

Plan, act and reflect

Use the situation and quick-reference guide. Give reasons for your decisions, not just a rule to memorise.

1.The fridge reads 4°C. Is this within the chilled-food benchmark in the guide? Explain briefly.
2.Before anyone starts preparing kai, choose the best first action.
  • Wash hands with soap and water, then dry them with a clean method.
  • Put raw chicken beside the vegetables to save bench space.
  • Taste the soup to check whether it is hot enough.
  • Wipe hands on an apron and begin.
3.Zoe has finished handling raw chicken and is about to slice tomatoes for a salad. Name two steps she should take before handling the tomatoes.
4.True or false: If the chicken looks cooked on the outside, there is no need to check that it is cooked through.
TrueFalse
5.The soup is ready well before visitors arrive. What hot-holding temperature from the guide should the team aim to maintain?
6.Wiremu says, “Tikanga is the same in every Māori kitchen, so we do not need to ask the hosts.” Identify one problem with this statement and give a respectful next step.
7.Match each action with its main purpose.
  • Use a separate clean board for vegetables
  • Ask the hosts how they want the serving area organised
  • Keep the soup at 60°C or hotter while holding it
  • Respect the tikanga they have asked the group to follow
  • Reduce cross-contamination
  • Keep hot food within the guide's safe benchmark
8.A clean serving spoon falls on the floor just before service. What should the team do, and why?
9.Explain how food-safety practices can support manaakitanga when preparing kai for visitors. Include one specific example from the situation.
10.The hosts have not explained how they would like kai to be served. Write one respectful question the team could ask, then explain why asking is better than guessing.

3 printable pages

  • Kitchen Safety and Tikanga, page 1 of 3: The situation, Plan, act and reflect

    Page 1

  • Kitchen Safety and Tikanga, page 2 of 3: 3. Zoe has finished handling raw chicken and is about to slice tomatoes for a salad. Name…

    Page 2

  • Kitchen Safety and Tikanga, page 3 of 3: 9. Explain how food-safety practices can support manaakitanga when preparing kai for…

    Page 3

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