Transcript Safe and Hygienic Work Practices

SITHCCC101
Here’s what you’ve learned so
far.
Part 1
 Types of Menus
 Standard Recipes
 Calculating Food
Cost
 Measuring Dry
and Wet
Ingredients
 Workflow
Part 2
 Safe and Hygienic Work Practices
 The Chef’s Uniform
 Classification of Equipment
 Large Fixed Equipment
 Knives, Cleavers and Utensils
 Suitable Cutting Surfaces
 Knowledge of Knives
Now we’re ready to
enter the kitchen.
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These are the key points
to remember
Avoid crosscontamination
Maintain excellent
personal hygiene
Maintain excellent
environmental hygiene
Observe temperature
requirements
It could
be
from
a in
ItRemember
could
Or
it could
be something
we
be
learned
from
That
is called
Physical
chemical
iswhich
known
that
the
microorganisms
food
food
that
iswhich
contaminated
you
can
see
is
Contamination.
Chemical
when
likeknown
broken
itascontains
asglass,
biological
inedible
insects
Contamination
contamination.
material.
or hair
What is cross
contamination?
But what is
cross
contamination?
IfOr
theif board
you
use
hasn’t’
the same
been
contamination
is
It Cross
can happen
if you touch
washed
cutting
and
board
sanitised,
for
raw
the
when
bacteria
is transferred
something
dirty
like your
bacteria
chicken
from
and
then
the
chicken
salad
from
one place
another
hair, then
touchtothe
food.
get onvegetables.
the vegetables.
How can we avoid
it?
It can be avoided by
Let’s take a closer look
good personal and
at each one.
environmental hygiene.
Personal Hygiene is
about keeping
yourself clean.
• Wash hands often
• Keep fingernails clean with no
nail polish
• Where complete, clean
uniform
• Keep your hair covered
• Do not wear jewellery when
handling food
Let’s start by
watching a short
video on the proper
way to wash our
hands.
http://youtu.be/QflSMi6yCbc
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Hat
Neckerchief
Jacket
Buttons
Checked Pants
Leather Shoes
Apron
Tea Towel
Name Tag
Wearing a clean complete chef’s
Click the link below to learn about the
The
chef’s is
uniform
consists
of:
uniform
not only
professional,
but
chef’s uniform.
also hygienic and safe.
http://youtu.be/4uPYHDwVwzU
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Buttons
Double Breasted
Checked Pants
Colours
Your teacher will now explain some
more features of the uniform .Click
the links below to see how to tie
your neckerchief and apron.
Click here to see how to tie your neckerchief.
http://youtu.be/PkjgXJa88OI
Click here to see how to tie your Apron
http://youtu.be/lh5qjPBkdjY
Environmental Hygiene is
about keeping your work
area clean and sanitised..
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General work areas
Handling and storage of
food
Waste Disposal
Handling Linen
Cleaning ,sanitising and
sterilising are different
Cleaning – removing all visible dirt and
debris. Usually with hot water and
detergent.
Sanitising – removing most bacteria by
using a food safe sanitiser.
Sterilising – removing all bacteria using
with heat or chemicals.
This is the correct
procedure for cleaning
and sanitising.
Scrape loose food or debris into the bin
Rinse any other food or debris from
equipment
Wash in hot water and detergent to remove
remaining food, or grease from equipment
Rinse the cleaning chemicals off of the
equipment
Kill the remaining pathogens with a
sanitiser or very hot water over 85°C
Dry thoroughly – if possible allow to air dry
or use clean cloths.
All benches, equipment,
floors must be kept clean
and thoroughly cleaned
and sanitised after use.
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Cleaning and Sanitising
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Handling and storage of
food
Waste Disposal
Handling Linen
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Cleaning Crockery,
Dishes
However
should
in be
a busy
sorted
Cutlery, Glassware and
and
kitchen
the cleanest
it is better
dishes
to
Cooking Equipment must
clean
washed
as you
first.
go.
be done correctly.
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Glassware
Cutlery
Crockery
Preparation Equipment
Pots and Pans
Cleaning Crockery,
Dishes
be sorted
Watchshould
the following
Cutlery, Glassware and
and the
dishes
video
tocleanest
see the correct
Cooking Equipment must
waywashed
to washfirst.
dishes.
be done correctly.
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Glassware
Cutlery
Crockery
Preparation Equipment
Pots and Pans
http://youtu.be/f1dO8UGAq7A
CASE STUDY
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Click the link and watch the
following video. Then
complete Part A - case study in
your workbook.
Create a task list, work flow plan or cleaning
schedule to help Dishwasher Deb survive her first
day on the job. Ensure you include the following
considerations for the list of tasks:
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 How to sort different dirty service ware and
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utensils.
How to load various service ware and utensils into a
dishwasher correctly
How to clean items which are not suitable to
place into a dishwasher
What to do with any broken or chipped service ware
and whom to report to
Where to put cleaned service ware and how to
ensure sufficient supplies during service periods
http://youtu.be/QMitsqAnoRI?list=PL145A8CEF2874E405
Let’s look at handling and
storing food.
Temperature is the key to
preventing the growth of
microorganisms.
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Cleaning and Sanitising
General work areas
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Waste Disposal
Handling Linen
Dry
goods
like
pasta,
flour,
When
Perishable
holding
food
hot
(meat,
food
Frozen
food
must
remain
Food
must
beleftovers,
stored
tinned
food
and
packaged
poultry,
for
service,
dairy,
the in
below
– 18areas
degrees
the
correct
at the
food
are
stored
between
temperature
prepared
food)
must
must
remain
be
Celcius.
correct
temperatures
10 to
20°C
stored
between
above
75°C
- 1 to 5°C
Holding cooked food
Bain Marie -75°C
Dry Goods Store - 10 to 20°C
Refrigerator - 1 to 5°C
Freezer – below -18°C
All storage areas must be
regularly cleaned and
sanitised.
Holding cooked food
Bain Marie -75°C
Dry Goods Store - 10 to 20°C
Refrigerator - 1 to 5°C
Freezer - -15 to -18°C
Garbage Disposal is also
a very important part of
environmental hygiene.
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Cleaning and Sanitising
General work areas
Handling and storage of
food
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Handling Linen
Improperly maintained
garbage areas can breed
bacteria and attract vermin
like flies, rats and
cockroaches.
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Keep bins away from food preparation areas
Always wash and disinfect garbage bins
Using bin liners helps keep bins hygienic
Waste should be separated into:
• Recyclable (glass, paper, metal, plastic
• Compostable (food)
• Landfill (other)
Linen includes
tablecloths, napkins,
kitchen cloths, aprons
and uniforms.
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Cleaning and Sanitising
General work areas
Handling and storage of
food
Waste Disposal
Soiled linen should always be treated as if it is contaminated.
Gloves and aprons should be worn when handling linen and dirty
linen must be kept separate from clean linen.
Do you remember what
we’ve learned about safe
and hygienic work
Practices?
What is Cross Contamination?
Touching raw chicken
Transferring bacteria from one source to another
Spraying chemicals on food
Not wearing gloves when preparing food
Do you remember what
we’ve learned about safe
and hygienic work
Practices?
Personal Hygiene refers to
Keeping yourself clean
Washing your hands
Replacing the garbage bin liner
Not touching food with your hands
Do you remember what
we’ve learned about safe
and hygienic work
Practices?
What is the correct temperature for storing fresh
(not frozen) chicken?
10 to 20 degrees Celcius
-15 - -18 degrees Celcius
1 to 4 degrees Celcius
Over 85 degrees Celcius
Do you remember what
we’ve learned about safe
and hygienic work
Practices?
For how long should you wash your hands?
5 seconds
10 seconds
3 minutes
20 seconds
Do you remember what
we’ve learned about safe
and hygienic work
Practices?
How should waste be separated?
Recyclable, Compostable, Landfill
Recyclable, Renewable, Reusable
It can all go in the same bin
Food, Drink, Chemicals
Do you remember what
we’ve learned about safe
and hygienic work
Practices?
How should soiled linen be handled?
Place it in the linen storeroom
It should be disposed of immediately
Wear apron and gloves and keep it separated from
clean linen.
Wash immediately and disinfect it
Do you remember what
we’ve learned about safe
and hygienic work
Practices?
Killing most bacteria with the use of chemicals is
called?
Sterilising
Washing
Sanitising
Cleaning