Академический Документы
Профессиональный Документы
Культура Документы
• To Prevent Food
Being Contaminated,
Everyone In Food
Preparation Area
Must Maintain High
Levels Of Personal
Hygiene.
Grooming Standards
The following are the good hygiene habits that one
should follow;
Shower
Clean shave for men
brush your teeth
Use deodrant, no strong perfume
Wear neat and clean uniforms
Hair must be neatly trimmed and groomed.
Moustaches must always be neatly trimmed and
not grown beyond the lip.
Nails must be kept at a natural conservative
length.
PROTECTIVE CLOTHING
• A Clean Set Of
Protective Clothing.
• Hair Restrains Or
Other Types Of Hair
Covering.
• Not To Wear
Protective Clothing
Outside Food
Production Area.
HACCP
H Hazard
HACCP is a food safety system that helps
A Analysis identify foods and procedures that are most
C Critical likely to cause foodborne illness
HACCP is a management tool used to
C Control protect the food supply against biological,
P Point chemical and physical hazards.
Temperature Control
What is personal Hygiene & Grooming ?
Simple Sanitary & Ethical things a person
may do to ensure his health and
presentability.
HAND WASHING
• Thorough Washing
Will Take
Approximately 20
Seconds.
• Mainly Four Steps,
Wet
Lather
Rinse
Dry
Food Storage Procedure
• Stores section is responsible for appropriate storage of all the
received items.
• We have one Cold Storage which is maintained at 3 to 5 degree
celcius and Deep Freezer maintained at -12 to -18 degree celcius to
store the perishable products.
• Dry store is provided with two sections i.e. food &non food area.
• The stored items are checked everyday for the presence of any pest .
• Floor is cleaned and disinfected daily twice a day.
• All items stored will be covered appropriately and tagged.
DEFROSTING
• Gloves will be used for handling all ready to eat foods and when
there are cuts, sores, burns or lesions on the hands of food handlers.
• All employees handling food must wash hands thoroughly prior to
putting on gloves and when gloves are changed.
• Change gloves when:
o Beginning each new task
o They become soiled or torn
o They are in continual use for 4 hours.
The Do’s and Dont’s
Do Don't
• Have a bath at least twice a • Scratch or itch in public
day • Touch your hair or body parts
• Brush your teeth regularly before handling food
• Wash your hand when you • Pick your nose or ear when in
think its dirty service or public areas
• Eat or smoke in service areas
• Keep you nails clean and trim
• Wear excessive jewelry or makeup
• Wear fresh uniforms and
• Use slang or filthy words
undergarments
• Ill treat or abuse your collogues or
• Wear mild deodorants or other human beings
perfume
• Keep you hair away from your
face
• Cover your nose and mouth
with tissue when sneezing or
coughing
Thank You