hygiene in catering

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Levels of hygiene that should be observed in the food and catering industry

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hygiene in catering

  1. 1. HYGIENE Murage Macharia M.M
  2. 2. HYGIENE <ul><li>Specific Objectives </li></ul><ul><li>By the end of this sub-module unit, the trainee should be able to: </li></ul><ul><ul><ul><li>explain personal hygiene requirements </li></ul></ul></ul><ul><ul><ul><li>explain food hygiene requirements </li></ul></ul></ul><ul><ul><ul><li>discuss the environmental hygiene requirement in a work place </li></ul></ul></ul><ul><ul><ul><li>explain the HACCP concept </li></ul></ul></ul><ul><ul><ul><li>identify types of waste and its disposal </li></ul></ul></ul><ul><ul><ul><li>explain legislation in food hygiene and safety </li></ul></ul></ul>Murage Macharia Mombasa Technical training Institute M.M
  3. 3. Personal Hygiene Requirements <ul><li>Good grooming tips and requirements </li></ul><ul><li>Bathe regularly </li></ul><ul><li>Clean hands regularly </li></ul><ul><li>Short fingernails and without varnish </li></ul><ul><li>Hair clean and covered </li></ul><ul><li>Avoid touching nose, mouth and ears during food preparation. </li></ul><ul><li>Clean teeth and regular visit to the dentist </li></ul><ul><li>Clean feet with low closed shoes </li></ul><ul><li>Cover all cuts burns and sores with a water proof dressing. Kitchen staff with septic wounds and boils should not handle food. </li></ul><ul><li>Use cosmetics in moderation but ideally should be discouraged. </li></ul>Murage Macharia Mombasa Technical training Institute M.M
  4. 4. Cont… <ul><li>No jewellery should be worn in the kitchen </li></ul><ul><li>No smoking tasting, of food using fingers or other activities which bring hands and mouth directly in contact with food. </li></ul><ul><li>No spitting </li></ul><ul><li>Illness sickness diarrhea sore throat fever or skin infections should be reported to management </li></ul><ul><li>Clean appropriate kitchen uniform </li></ul><ul><li>-double breast chefs jacket </li></ul><ul><li>-chefs cap </li></ul><ul><li>-apron long enough to protect the legs </li></ul><ul><li>-checked cotton trousers /skirts </li></ul><ul><li>-neck tie </li></ul>Murage Macharia Mombasa Technical training Institute M.M
  5. 5. Cont… <ul><li>Chef‘s Hat </li></ul>Murage Macharia Mombasa Technical training Institute Chef clothe Hat Durable and is washed to allow continuous use Chef Paper Hat Note holes on the top that allows air flow Won once and disposed M.M
  6. 6. Food Hygiene Requirements <ul><li>Direct handling of food should be avoided particularly cooked food </li></ul><ul><li>Food should be covered to prevent contamination </li></ul><ul><li>Equipment and utensils should be clean </li></ul><ul><li>Cook food thoroughly </li></ul><ul><li>Hot food should be eaten while still hot </li></ul><ul><li>If the food is to be eaten cold cool rapidly and refrigerate within 90 minutes. Cold food should be kept below 5 0 c in a refrigerator. </li></ul>Murage Macharia Mombasa Technical training Institute M.M
  7. 7. Cont… <ul><li>Cooked food should not be stored too long. </li></ul><ul><li>Take particular care in thorough reheating of made up dishes </li></ul><ul><li>Have boards and knives colored for particular foods (colour coding) </li></ul><ul><li>Wash raw fruit and vegetables thoroughly </li></ul><ul><li>Pay particular attention when handling raw poultry meat and fish </li></ul><ul><li>Ensure food is obtained from reliable sources. </li></ul>Murage Macharia Mombasa Technical training Institute M.M
  8. 8. Cont… <ul><li>Colour coded chopping </li></ul>Murage Macharia Mombasa Technical training Institute Red for Red Meat White for dairy products Yellow for fruits Green for vegetables Brown for ………… M.M
  9. 9. Environmental Hygiene Requirements <ul><li>All equipment and utensils should be kept clean </li></ul><ul><li>Work surfaces should be washed and disinfected thoroughly: </li></ul><ul><li>Floor should be kept clean and dry </li></ul><ul><li>Kitchen cloths should be washed with a bactericide or by boiling </li></ul><ul><li>Bins kept indoors should be emptied cleaned with detergent and dried, disinfecting is recommended regularly and bins should be lined before use. </li></ul>Murage Macharia Mombasa Technical training Institute M.M
  10. 10. The HACCP Concept <ul><li>HACCP (hazard analysis critical control point) enables evaluation of the operation . </li></ul><ul><li>It locates possible points of contamination, determines the severity of the hazard and takes preventive measures to protect against food borne illness outbreak </li></ul><ul><li>The HACCP is an assessment of all the hazards associated with each step of a catering organization. Staff needs to know the hazard, the degree of risk involved and that they apply the controls which have been introduced to reduce and eliminate the risk. </li></ul>Murage Macharia Mombasa Technical training Institute M.M
  11. 11. Types Of Waste And Its Disposal <ul><li>Organic </li></ul><ul><li>Derived from animal and plants foods which includes </li></ul><ul><li>Vegetable and meat trimmings </li></ul><ul><li>Bones </li></ul><ul><li>Inedible plant parts </li></ul><ul><li>Food leftovers </li></ul><ul><li>Old cooking oils </li></ul><ul><li>From flower beds and hedges </li></ul>Murage Macharia Mombasa Technical training Institute M.M
  12. 12. Cont… <ul><li>Inorganic (solid waters) which include </li></ul><ul><li>Packaging materials, cans both plastic and metals </li></ul><ul><li>Glass which include crockery </li></ul><ul><li>Glass bottles mostly from the bar and kitchen </li></ul><ul><li>Office wastes which include papers cardboards, cartridges </li></ul><ul><li>Garage wastes which include old engine oils </li></ul><ul><li>Linen wastes, towels and rags </li></ul>Murage Macharia Mombasa Technical training Institute M.M
  13. 13. Cont… <ul><li>Liquid wastes </li></ul><ul><li>This include grey water from the kitchen and cooking oils </li></ul>Murage Macharia Mombasa Technical training Institute M.M
  14. 14. Disposing wastes <ul><li>Burying </li></ul><ul><li>It is suitable for organic wastes which can not (degrade) once in the soil thus add nutrients to the soils. </li></ul><ul><li>It is not suitable for solid wastes </li></ul><ul><li>It is not suitable where large amount of wastes are produced </li></ul><ul><li>It is ideal for picnic where amount of wastes are produced </li></ul><ul><li>Burning </li></ul><ul><li>Mainly used fro flammable waste like paper </li></ul><ul><li>Suitable for small amount of wasted as this method may pollute the air </li></ul>Murage Macharia Mombasa Technical training Institute M.M
  15. 15. Cont… <ul><li>Draining into main sewer </li></ul><ul><li>Suitable for disposing liquid wastes like grey water from dish washing </li></ul><ul><li>Water from the kitchen is normally channeled to the main sewer. </li></ul><ul><li>Recycling </li></ul><ul><li>This is one of the best way of disposing wastes </li></ul><ul><li>Materials are separated and taken for recycling. </li></ul><ul><li>Wastes that can be recycled include </li></ul><ul><li>Glass </li></ul><ul><li>Metals </li></ul><ul><li>Plastic cans and heavy duty plastic sheets and paper </li></ul><ul><li>Rubber </li></ul><ul><li>Paper (made from wood) </li></ul><ul><li>Cooking oil into bio diesel </li></ul>Murage Macharia Mombasa Technical training Institute M.M
  16. 16. Cont… <ul><li>Compositing </li></ul><ul><li>Organic matter is composted to produce organic manure to grow organic foods and for adding nutrients to flower beds </li></ul><ul><li>Feeding animals </li></ul><ul><li>Leftover foods are used to feed pigs, cows, dogs and other domestic animals. </li></ul><ul><li>Compactors </li></ul><ul><li>Compacting reduces the wastes sizes (bulkiness) </li></ul><ul><li>The compacted wastes are then discarded into dumping sites. </li></ul><ul><li>Disposal into sea/rivers </li></ul><ul><li>This is a bad method of waste disposal because it pollutes the river environments </li></ul><ul><li>However water from sewage lagoons is usually safe to dispose into the rivers once they are certified clean. </li></ul>Murage Macharia Mombasa Technical training Institute M.M
  17. 17. Legislation in food hygiene and safety <ul><li>The preparation and sale of food is controlled by the food hygiene regulation (general) 1970. The regulations are applicable to any staff involved in handling food and cleaners of equipment in food rooms. The responsibility for implementing this regulation is carried by environmental health officers who regularly visit food businesses to monitor standards and offer advice. Failure to comply with the regulations may lead to fines or imprisonment but legal action is used only if advice has persistently been ignored. </li></ul>Murage Macharia Mombasa Technical training Institute M.M
  18. 18. Cont… <ul><li>The general food hygiene regulations (1970) include: </li></ul><ul><li>Premises </li></ul><ul><li>Premises should be clean, well lit, suitably ventilated, sanitary conveniences provided for </li></ul><ul><li>Food production areas should not be used for sleeping </li></ul><ul><li>Adequate provision should be made for refuse </li></ul><ul><li>Facilities </li></ul><ul><li>The following must be provided for: </li></ul><ul><li>First aid materials </li></ul><ul><li>Clean wholesome water </li></ul><ul><li>Accommodation for outdoor clothes and shoes </li></ul><ul><li>Separate facilities for washing hands, raw food and equipment </li></ul>Murage Macharia Mombasa Technical training Institute M.M
  19. 19. <ul><li>Equipment should be: </li></ul><ul><li>Clean </li></ul><ul><li>Kept in good repair </li></ul><ul><li>Constructed of non absorbent materials </li></ul><ul><li>Food handlers : </li></ul><ul><li>Must not smoke </li></ul><ul><li>Must cover abrasions with water proof dressings </li></ul><ul><li>Wear clean, washable over-clothing </li></ul><ul><li>Inform management of diarrhea, vomiting, septic cuts, boils, throat/nose infections </li></ul>Cont… Murage Macharia Mombasa Technical training Institute M.M
  20. 20. <ul><li>Food handling : </li></ul><ul><li>Food handlers must protect food from risk of contamination: </li></ul><ul><li>Food should not be placed where it can be contaminated </li></ul><ul><li>Food kept for animals must be kept away from other food </li></ul><ul><li>Food for sale must be covered or screened </li></ul><ul><li>Catering practice </li></ul><ul><li>High-risk foods for immediate consumption should be kept at above 630C or below 100C; e.g. gravy, meat, poultry, cream, milk, fish. </li></ul>Cont… Murage Macharia Mombasa Technical training Institute M.M
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