Академический Документы
Профессиональный Документы
Культура Документы
Good Service
Clean Surroundings
Safe Food
Part1- IMPORTANCE OF
FOOD SAFETY
Food Safety
is ensuring that
Food is Safe to
Eat.
Thus, when the food the customer eats
Objectives of Food
Safety
To serve food that is:
Wholesome
& Tasty
Safe for
human
consumption
A list of typical tasks performed in food
outlets is shown below. Do you perform any
of the following activities? Select all that
apply to you.
food
handler.
A Food Handler
is anyone who is involved in any
activity that involves food. Any
person who directly handles
packaged or unpackaged food,
food equipment and utensils, or
food contact surfaces and is
therefore expected to comply
with food hygiene requirements.
Foodborne Illness
is an
illness that
develops
after eating
contaminate
d food.
Some of our customers
belong to the population
that is more susceptible to
foodborne illnesses than
others, they are referred to
as High Risk
Populations:
Young Children
Pregnant Women
Elderly People
People Taking Medication
People Who Are Ill
What constitutes an outbreak of
Food borne Illnesses?
Protect Consumers
Protect Personnel
employees
Biological Hazards
Chemical Hazards
Physical Hazards
Allergenic Hazards
Food becomes UNSAFE
by:
2. Cross Contamination
Direct
Ex. Raw/contaminated foods touches cooked
food
By Drip
Ex. Blood drips
Indirect
Ex. By unclean hands
Ex. By soiled Food Contact Surfaces
Hazards
1. Biological
Hazards
2. Chemical Hazards
3. Physical Hazards
4. Allergenic Hazards
Biological Hazards
These are microorganisms, such as bacteria, virus,
parasites and fungi. They are small and can only be
seen under the microscope.
Store all chemicals away from any food item and label them.
food is present.
Reactions include:
Flushing of skin, swelling of
throat and mouth, severe
asthma, anaphylactic
shock and even death.
Allergenic Hazards
Foods that commonly contain
allergens include:
- Peanuts, sesame seeds, tree nuts;
milk (lactose) and eggs; fish and
shellfish; soya; mustard; cereals
containing gluten; celery.
Control
Measures
Master the menu/products. Be able
to fully describe each of your
menu items when asked. Tell
customers how the item is
prepared and identify each
ingredient used.
For Kitchen:
- For males: Semi-skin head style, hair net and head
cap
- For females: Hair neatly tied at the back, hair net
and head cap
For Dining:
- For males: Clean, neat and well-groomed
- For females: Hair neatly tied at the back
- Separate footwear to be
used outside the Kitchen
or Outlet is advisable.
GROOMING & HYGIENE
Standard Uniform
d. Accessories
Kitchen
- Any Jewellery or accessory is not allowed.
Dining
- Accessories must be in good taste and present a
professional image
- Only Stud earrings are allowed
- Visible facial piercings are not allowed
- Tattoos are to be covered by clothing at all times
Checkpoint Test
11.Contamination from foodhandlers
may be avoided by (good or bad)
personal hygiene.
12.Maintaining good health and
reporting when sick to avoid
spreading possible infections. (True
or false)
13.Wash hands thoroughly (before or
after) using the restroom.
Checkpoint Test
14.Must (remove/wear) accessories
prior to food preparation
15.Everybody is expected to wear their
uniform properly whenever within the
restaurant premise. (true or false)
16.All valuable items, like wallet &
cellphone, should be surrendered to
the custody of the cashier or guard.
(yes or no)
Part 4 - KEEPING
FOOD SAFE DURING
SERVICE
For the Servers
WRONG WRONG
RIGHT RIGHT
WRONG WRONG
RIGHT RIGHT
Handling Utensils and Food
WRONG WRONG
RIGHT RIGHT
WRONG
RIGHT
Handling Utensils and
Food
Guidelines to Prepare Food Safely
3. Avoid touching or
running fingers thru
hair.
4. Wear hairnets
and head caps
when entering
the food
preparation
areas.
5. No spitting!
Please!
6. No eating of L.O. (leftovers)
Risk of biological contamination;
leftovers are contaminated with
human saliva, and saliva is a vehicle
of diseases.
Degrades morale.
7. Use of cellphones and
other gadgets are not
allowed during
operation/duty.