The document discusses various kitchen safety and risk management topics, including:
- Kitchen cleanliness and the importance of employees being responsible for cleaning their work areas.
- Kitchen controls like reconciliation, following procedures, and management oversight to control food costs.
- Potential safety hazards in the kitchen like burns, cuts, slips and falls. It provides tips to prevent injuries from each hazard.
- The importance of hiring honest employees and implementing controls like monitoring access and inventory to reduce theft.
The document provides safety tips for preventing common kitchen injuries and accidents. It discusses how most kitchen accidents can be avoided through thought, planning and attention to detail. It then lists specific safety practices for using knives safely, avoiding cuts from broken glass, preventing burns from cookware, avoiding kitchen fires, preventing electrocution from appliances, cleaning up spills to prevent falls, safe food handling to prevent food poisoning, and proper cleaning, separation, chilling and cooking of foods.
This document contains a kitchen health and safety quiz with multiple choice questions about proper food storage temperatures, chemical storage, grease fire safety, first aid procedures for cuts and burns, and safe kitchen practices. The questions cover topics such as keeping frozen foods at -18 degrees Celsius, storing chemicals in a separate room, using a pan lid to smother small grease fires, cleaning cuts with first aid and placing burns under cool running water.
This document provides guidelines for kitchen safety and accident prevention. It discusses common kitchen hazards like cuts, burns, falls, and electricity and provides tips to prevent injuries from each. Specific tips include wearing proper clothing and shoes, using knives safely, cleaning up spills immediately, turning pot handles inward, and unplugging appliances when not in use. It also outlines first aid procedures for minor burns, fires, cuts, and electrical shocks and advises calling emergency services for severe injuries. The overall message is that being aware of potential hazards and following basic safety guidelines can help avoid accidents and injuries in the kitchen.
The document provides tips for preventing common kitchen accidents and foodborne illness. It discusses how to prevent cuts, burns, electric shocks, falls and other injuries through safe knife handling, cookware safety, and cleanliness. It also outlines proper food handling, cleaning, cooking, chilling and separation practices to avoid bacteria growth and foodborne illness.
Cooking is fun, but safety in the kitchen is a priority. Many equipment and environmental risks can be extremely dangerous. Sharp objects such as knives, naked flames near the oven, electrical appliances and even bacteria around the kitchen. Respecting the basic rules of kitchen safety is a good habit to develop. Always pay attention to what you do in the kitchen because a single slip can cause serious injury or accidents. To avoid serious injuries or accidents: Always pay attention to what you are doing, adopt a plan for cleanliness of the kitchen and have the necessary safety equipment. It is also important to know who is in the space - for example, children should never be left alone in the kitchen!
You can check more details here: www.kitchenguider.com
1) Food should be received and stored properly to ensure safety and quality. Reject food if packaging is damaged, signs of pests, or past expiration dates.
2) Meat should be received below a certain temperature, be red or light pink in color, and have a firm texture. Reject meat if brown, green, white, sour smelling, or torn packaging.
3) Poultry should have no discoloration, be firm with no odor, and received below a certain temperature. Reject poultry if purple, green, dark wing tips, sticky, or unpleasant odor.
This document provides guidelines for maintaining personal hygiene and safety in the kitchen. It emphasizes the importance of proper hand washing, keeping hair and clothes clean, and avoiding loose or dangling items. Safety practices like keeping knives sharp and stored safely, wearing protective shoes, and knowing how to handle fires or broken glass are discussed. Following the outlined precautions can help kitchen workers avoid common injuries from burns, cuts or falls.
The document provides safety tips for preventing common kitchen injuries and accidents. It discusses how most kitchen accidents can be avoided through thought, planning and attention to detail. It then lists specific safety practices for using knives safely, avoiding cuts from broken glass, preventing burns from cookware, avoiding kitchen fires, preventing electrocution from appliances, cleaning up spills to prevent falls, safe food handling to prevent food poisoning, and proper cleaning, separation, chilling and cooking of foods.
This document contains a kitchen health and safety quiz with multiple choice questions about proper food storage temperatures, chemical storage, grease fire safety, first aid procedures for cuts and burns, and safe kitchen practices. The questions cover topics such as keeping frozen foods at -18 degrees Celsius, storing chemicals in a separate room, using a pan lid to smother small grease fires, cleaning cuts with first aid and placing burns under cool running water.
This document provides guidelines for kitchen safety and accident prevention. It discusses common kitchen hazards like cuts, burns, falls, and electricity and provides tips to prevent injuries from each. Specific tips include wearing proper clothing and shoes, using knives safely, cleaning up spills immediately, turning pot handles inward, and unplugging appliances when not in use. It also outlines first aid procedures for minor burns, fires, cuts, and electrical shocks and advises calling emergency services for severe injuries. The overall message is that being aware of potential hazards and following basic safety guidelines can help avoid accidents and injuries in the kitchen.
The document provides tips for preventing common kitchen accidents and foodborne illness. It discusses how to prevent cuts, burns, electric shocks, falls and other injuries through safe knife handling, cookware safety, and cleanliness. It also outlines proper food handling, cleaning, cooking, chilling and separation practices to avoid bacteria growth and foodborne illness.
Cooking is fun, but safety in the kitchen is a priority. Many equipment and environmental risks can be extremely dangerous. Sharp objects such as knives, naked flames near the oven, electrical appliances and even bacteria around the kitchen. Respecting the basic rules of kitchen safety is a good habit to develop. Always pay attention to what you do in the kitchen because a single slip can cause serious injury or accidents. To avoid serious injuries or accidents: Always pay attention to what you are doing, adopt a plan for cleanliness of the kitchen and have the necessary safety equipment. It is also important to know who is in the space - for example, children should never be left alone in the kitchen!
You can check more details here: www.kitchenguider.com
1) Food should be received and stored properly to ensure safety and quality. Reject food if packaging is damaged, signs of pests, or past expiration dates.
2) Meat should be received below a certain temperature, be red or light pink in color, and have a firm texture. Reject meat if brown, green, white, sour smelling, or torn packaging.
3) Poultry should have no discoloration, be firm with no odor, and received below a certain temperature. Reject poultry if purple, green, dark wing tips, sticky, or unpleasant odor.
This document provides guidelines for maintaining personal hygiene and safety in the kitchen. It emphasizes the importance of proper hand washing, keeping hair and clothes clean, and avoiding loose or dangling items. Safety practices like keeping knives sharp and stored safely, wearing protective shoes, and knowing how to handle fires or broken glass are discussed. Following the outlined precautions can help kitchen workers avoid common injuries from burns, cuts or falls.
This document provides an overview of proper food storage techniques for dietary staff. It begins with objectives to educate staff on foods most at risk for cross-contamination and proper refrigerated storage. A quick review covers terminology like TCS and danger zone, as well as common foodborne illnesses. The top 12 foods most likely to become unsafe if improperly stored are identified. Guidelines are provided for labeling, holding, rotating inventory according to FIFO, checking storage temperatures, product placement, and preventing cross-contamination in refrigerated and dry storage areas. Staff participation is encouraged through true/false questions. The overall goal is to refresh staff knowledge on storage best practices to prevent foodborne illness, pests, and loss of inventory.
This document provides tips for fire safety in the kitchen. It recommends turning off all electric appliances and burners before leaving the kitchen. It also suggests keeping paper towels, dish towels, and pot holders away from the stovetop to prevent fires. Additionally, the document advises never adding water to hot oil to avoid splattering burns and dressing appropriately to avoid loose clothing catching fire.
The document provides guidance on preparing for and conducting hot work safely. It discusses personal protective equipment, fire prevention measures, identifying hazards of hot work like sparks and explosions, and permissible versus non-permissible locations for hot work. Designated areas are approved, permanent locations where hot work can be done routinely. Controlled areas require a hot work permit after combustibles are removed or protected. Confined spaces require venting, purging of gases, and keeping cylinders and equipment outside the space.
NEVER allow people to be below a suspended load at any time!
ONE TO ONE RULE:
All personnel should be two meter away from the load for every meter the load is above the floor
This document provides guidance on knife and box cutter safety. It outlines proper do's and don'ts which include cutting away from the body, not using defective knives, and placing knives down instead of handing them to others. The document also describes safe sharpening, cleaning, storage and use of knives and box cutters. Employees are responsible for following the employers' safe work practices and reporting any injuries.
Proper food storage is important for food safety and quality. Key principles for safe food storage include maintaining proper temperatures, using first-in first-out practices, keeping storage areas clean and dry, and separating raw and cooked foods. Food should be stored at 40°F or below for refrigeration and 0°F or below for freezing. Thawing food safely involves using the refrigerator, cold water, or microwave rather than leaving food at room temperature. Adhering to storage guidelines helps prevent bacterial growth and foodborne illness.
This document provides information on kitchen safety and preventing injuries. It discusses common kitchen injuries like cuts, burns, electrocution, falls, and poisoning. It offers tips for safely using knives and removing broken glass, cookware, microwaves, and electrical appliances. The document also provides guidance on preventing fires, falls, and poisoning from household chemicals. It stresses the importance of childproofing kitchens and having emergency contact numbers readily available.
Only qualified & competent personnel shall be permitted to work with electrical equipment only if they labelled with designated color coding for the respective month.
Competent personnel must be trained to recognize and avoid hazards with respect to equipment or work methods and must be familiar with applicable codes and standards.
All wiring shall have appropriate internal and external grounding.
Never bridge fuses and use appropriate rating of fuses for replacement.
De-energize all lines on which work will be performed, apply padlocks and lockout tags procedure, and this should be performed as per the Permit to Work System.
All temporary power supplies, used to provide power for electrical hand tools, must incorporate RCD’s (residual Current Devices) or ELCBs (Earth Leakage Circuit Breakers) that will trip at a leakage of 30 MA.
Trip test to be conducted weekly and recorded.
The use of 110v electrical equipment and hand tools on site is recommended, whenever possible.
All metal conductive parts within an arm reach from electrical power source shall be properly grounded to facilitate the operation of protection device in case of failure.
Live parts of electrical equipment operating at 50 volts or more must be guarded against accidental contact at all times.
Exposed non-current carrying metal parts of cord-and-plug-connected equipment that may become energized must be grounded.
The document discusses permit to work (PTW), which is a formal safety system used to control potentially hazardous work activities. It outlines the PTW process involving the permit applicant, responsible asset holder supervisor, asset holder site supervisor, and permit holder. The PTW contains details of the job, required documents like a job hazard analysis, and safety precautions. Certificates and personal protective equipment requirements are also specified. The validity, handover, and closure of the PTW are further described.
Kitchen safety is important to prevent accidents such as cuts, burns, and falls. Proper use of knives and equipment, following instructions, and wearing protective clothing can help reduce risks. Common injuries include cuts, bruises, and burns, which can be avoided by taking precautions like using sharp knives carefully, promptly cleaning spills, and being aware of hot surfaces. It's essential to follow safety procedures for electricity, fire, lifting, and emergencies to maintain a safe kitchen environment.
This document discusses the importance of isolating hazardous energy sources before maintenance or repair work. It identifies several types of hazardous energy, including electrical, mechanical, chemical, thermal radiation, and pressure. Proper isolation is required when servicing equipment where parts could create a hazard, working on pipelines carrying hazardous chemicals, or working on electrical circuits with a risk of shock. Failure to isolate energy sources could result in injuries like electrocution, crushing, burns, or even death. The document stresses switching off and isolating all energy sources, as well as controlling stored energy through actions like blocking moving parts, before starting any maintenance work.
This document discusses personal protective equipment (PPE) and its uses. It provides examples of common types of PPE that protect the head, eyes, face, hearing, feet, hands, and body. For each body part, it outlines hazards that PPE protects against and when employers must provide specific types of PPE. The document stresses that employers must implement a complete PPE program that involves hazard assessment, controls, PPE selection and use, training, and compliance.
This document provides information and tips to prevent common kitchen accidents. It discusses safety practices regarding equipment, attire, chemicals, cuts, burns, falls, electric shocks, and choking. Basic rules include keeping knives sharp, moving blades away from the body, wearing protective clothing, wiping up spills immediately, and properly using and maintaining appliances. It emphasizes the importance of kitchen safety given the dangers of hot surfaces, sharp objects, boiling liquids and other hazards.
This document outlines various hazards found in the kitchen and best practices to avoid risks. It identifies risks such as salmonella from raw meat and mold growth from moisture. It provides tips like not rinsing meat to avoid spreading bacteria, keeping range hoods and filters clean to prevent grease fires, and microwaving wet sponges to sterilize them. The document also warns of electrical fire risks from overloaded circuits and leaving cooking unattended. It emphasizes storing knives and chemicals safely away from children.
Potential Hazards Safety Equiptment in Housekeepingpranjal joshi
This document provides guidance to housekeeping staff on safety procedures and hazards. It discusses safe practices for using sharp objects, preventing slips and falls, safe lifting techniques, working with chemicals, and operating fire extinguishers. Specific tips include wearing protective gloves and clothing when handling bodily fluids or chemicals, immediately reporting any injuries, being aware of slip and fall hazards, safely lifting objects, never mixing chemicals, and ensuring used fire extinguishers are recharged. The goal is to minimize risks and ensure staff safety in all housekeeping activities.
Playing it Safe - Holiday Safety in the WorkplaceNicholas Toscano
Stay safe while celebrating the season
It’s the holiday season – a time for decorations and festivities to celebrate the season. While we welcome your displays of holiday spirit, it is important to keep safety in mind. Here are some holiday safety guidelines to follow to ensure we all celebrate the season safely.
This document provides information about foods and cooking methods. It begins with definitions of food and food science. It then discusses the history of food and how foods have migrated globally. Key criteria for food quality are described as nutritional quality, digestibility, palatability, economical quality, and sanitary quality. Several cooking methods are outlined that use moist heat like poaching, simmering, boiling, steaming, and braising. Dry heat methods like roasting, baking, grilling, and barbecuing are also summarized. The document provides a high-level overview of foods, cooking techniques, and factors that influence food quality.
This document provides guidance on hot work permits, which are required before any work involving open flames or hot processes due to fire risks. It outlines the goals of preventing fires, defines hot work, and describes the permit procedures and necessary precautions that must be followed, including removing combustibles, maintaining fire equipment, assigning a fire watch, and inspecting for fires after work is complete. Hot work permits are part of the company's fire prevention program.
The document discusses the importance of good housekeeping practices in the workplace. It notes that slips, trips and falls are the number one cause of preventable workplace injuries. The 5S system is introduced as a method for organizing and standardizing housekeeping routines to promote safety. Examples of housekeeping hazards are provided along with tips for implementation like cleaning up spills immediately and securing cables.
This document discusses kitchen safety and proper safety procedures and protocols. It outlines various hazards in the kitchen like knives, fire, burns, and slips. It emphasizes the importance of training, taking personal responsibility for safety, and having proper safety equipment and first aid. Specific safety tips are provided for preventing and treating cuts, falls, burns, fires, and clothing fires. Employers are responsible for training employees, and following proper safety guidelines is important for protecting all kitchen staff.
2015 HTM130 Topic8 Leadership and ManagementLaura Law
The document summarizes key concepts from Chapter 14 of the textbook "Introduction to Hospitality, Fourth Edition" by John Walker. It discusses the differences between leadership and management, defining leadership as influencing others towards a vision while management is coordinating work activities. It describes transactional leadership which uses rewards versus transformational leadership which elicits higher performance. It also outlines common traits, approaches, functions and roles of managers in the hospitality industry.
This document provides an overview of proper food storage techniques for dietary staff. It begins with objectives to educate staff on foods most at risk for cross-contamination and proper refrigerated storage. A quick review covers terminology like TCS and danger zone, as well as common foodborne illnesses. The top 12 foods most likely to become unsafe if improperly stored are identified. Guidelines are provided for labeling, holding, rotating inventory according to FIFO, checking storage temperatures, product placement, and preventing cross-contamination in refrigerated and dry storage areas. Staff participation is encouraged through true/false questions. The overall goal is to refresh staff knowledge on storage best practices to prevent foodborne illness, pests, and loss of inventory.
This document provides tips for fire safety in the kitchen. It recommends turning off all electric appliances and burners before leaving the kitchen. It also suggests keeping paper towels, dish towels, and pot holders away from the stovetop to prevent fires. Additionally, the document advises never adding water to hot oil to avoid splattering burns and dressing appropriately to avoid loose clothing catching fire.
The document provides guidance on preparing for and conducting hot work safely. It discusses personal protective equipment, fire prevention measures, identifying hazards of hot work like sparks and explosions, and permissible versus non-permissible locations for hot work. Designated areas are approved, permanent locations where hot work can be done routinely. Controlled areas require a hot work permit after combustibles are removed or protected. Confined spaces require venting, purging of gases, and keeping cylinders and equipment outside the space.
NEVER allow people to be below a suspended load at any time!
ONE TO ONE RULE:
All personnel should be two meter away from the load for every meter the load is above the floor
This document provides guidance on knife and box cutter safety. It outlines proper do's and don'ts which include cutting away from the body, not using defective knives, and placing knives down instead of handing them to others. The document also describes safe sharpening, cleaning, storage and use of knives and box cutters. Employees are responsible for following the employers' safe work practices and reporting any injuries.
Proper food storage is important for food safety and quality. Key principles for safe food storage include maintaining proper temperatures, using first-in first-out practices, keeping storage areas clean and dry, and separating raw and cooked foods. Food should be stored at 40°F or below for refrigeration and 0°F or below for freezing. Thawing food safely involves using the refrigerator, cold water, or microwave rather than leaving food at room temperature. Adhering to storage guidelines helps prevent bacterial growth and foodborne illness.
This document provides information on kitchen safety and preventing injuries. It discusses common kitchen injuries like cuts, burns, electrocution, falls, and poisoning. It offers tips for safely using knives and removing broken glass, cookware, microwaves, and electrical appliances. The document also provides guidance on preventing fires, falls, and poisoning from household chemicals. It stresses the importance of childproofing kitchens and having emergency contact numbers readily available.
Only qualified & competent personnel shall be permitted to work with electrical equipment only if they labelled with designated color coding for the respective month.
Competent personnel must be trained to recognize and avoid hazards with respect to equipment or work methods and must be familiar with applicable codes and standards.
All wiring shall have appropriate internal and external grounding.
Never bridge fuses and use appropriate rating of fuses for replacement.
De-energize all lines on which work will be performed, apply padlocks and lockout tags procedure, and this should be performed as per the Permit to Work System.
All temporary power supplies, used to provide power for electrical hand tools, must incorporate RCD’s (residual Current Devices) or ELCBs (Earth Leakage Circuit Breakers) that will trip at a leakage of 30 MA.
Trip test to be conducted weekly and recorded.
The use of 110v electrical equipment and hand tools on site is recommended, whenever possible.
All metal conductive parts within an arm reach from electrical power source shall be properly grounded to facilitate the operation of protection device in case of failure.
Live parts of electrical equipment operating at 50 volts or more must be guarded against accidental contact at all times.
Exposed non-current carrying metal parts of cord-and-plug-connected equipment that may become energized must be grounded.
The document discusses permit to work (PTW), which is a formal safety system used to control potentially hazardous work activities. It outlines the PTW process involving the permit applicant, responsible asset holder supervisor, asset holder site supervisor, and permit holder. The PTW contains details of the job, required documents like a job hazard analysis, and safety precautions. Certificates and personal protective equipment requirements are also specified. The validity, handover, and closure of the PTW are further described.
Kitchen safety is important to prevent accidents such as cuts, burns, and falls. Proper use of knives and equipment, following instructions, and wearing protective clothing can help reduce risks. Common injuries include cuts, bruises, and burns, which can be avoided by taking precautions like using sharp knives carefully, promptly cleaning spills, and being aware of hot surfaces. It's essential to follow safety procedures for electricity, fire, lifting, and emergencies to maintain a safe kitchen environment.
This document discusses the importance of isolating hazardous energy sources before maintenance or repair work. It identifies several types of hazardous energy, including electrical, mechanical, chemical, thermal radiation, and pressure. Proper isolation is required when servicing equipment where parts could create a hazard, working on pipelines carrying hazardous chemicals, or working on electrical circuits with a risk of shock. Failure to isolate energy sources could result in injuries like electrocution, crushing, burns, or even death. The document stresses switching off and isolating all energy sources, as well as controlling stored energy through actions like blocking moving parts, before starting any maintenance work.
This document discusses personal protective equipment (PPE) and its uses. It provides examples of common types of PPE that protect the head, eyes, face, hearing, feet, hands, and body. For each body part, it outlines hazards that PPE protects against and when employers must provide specific types of PPE. The document stresses that employers must implement a complete PPE program that involves hazard assessment, controls, PPE selection and use, training, and compliance.
This document provides information and tips to prevent common kitchen accidents. It discusses safety practices regarding equipment, attire, chemicals, cuts, burns, falls, electric shocks, and choking. Basic rules include keeping knives sharp, moving blades away from the body, wearing protective clothing, wiping up spills immediately, and properly using and maintaining appliances. It emphasizes the importance of kitchen safety given the dangers of hot surfaces, sharp objects, boiling liquids and other hazards.
This document outlines various hazards found in the kitchen and best practices to avoid risks. It identifies risks such as salmonella from raw meat and mold growth from moisture. It provides tips like not rinsing meat to avoid spreading bacteria, keeping range hoods and filters clean to prevent grease fires, and microwaving wet sponges to sterilize them. The document also warns of electrical fire risks from overloaded circuits and leaving cooking unattended. It emphasizes storing knives and chemicals safely away from children.
Potential Hazards Safety Equiptment in Housekeepingpranjal joshi
This document provides guidance to housekeeping staff on safety procedures and hazards. It discusses safe practices for using sharp objects, preventing slips and falls, safe lifting techniques, working with chemicals, and operating fire extinguishers. Specific tips include wearing protective gloves and clothing when handling bodily fluids or chemicals, immediately reporting any injuries, being aware of slip and fall hazards, safely lifting objects, never mixing chemicals, and ensuring used fire extinguishers are recharged. The goal is to minimize risks and ensure staff safety in all housekeeping activities.
Playing it Safe - Holiday Safety in the WorkplaceNicholas Toscano
Stay safe while celebrating the season
It’s the holiday season – a time for decorations and festivities to celebrate the season. While we welcome your displays of holiday spirit, it is important to keep safety in mind. Here are some holiday safety guidelines to follow to ensure we all celebrate the season safely.
This document provides information about foods and cooking methods. It begins with definitions of food and food science. It then discusses the history of food and how foods have migrated globally. Key criteria for food quality are described as nutritional quality, digestibility, palatability, economical quality, and sanitary quality. Several cooking methods are outlined that use moist heat like poaching, simmering, boiling, steaming, and braising. Dry heat methods like roasting, baking, grilling, and barbecuing are also summarized. The document provides a high-level overview of foods, cooking techniques, and factors that influence food quality.
This document provides guidance on hot work permits, which are required before any work involving open flames or hot processes due to fire risks. It outlines the goals of preventing fires, defines hot work, and describes the permit procedures and necessary precautions that must be followed, including removing combustibles, maintaining fire equipment, assigning a fire watch, and inspecting for fires after work is complete. Hot work permits are part of the company's fire prevention program.
The document discusses the importance of good housekeeping practices in the workplace. It notes that slips, trips and falls are the number one cause of preventable workplace injuries. The 5S system is introduced as a method for organizing and standardizing housekeeping routines to promote safety. Examples of housekeeping hazards are provided along with tips for implementation like cleaning up spills immediately and securing cables.
This document discusses kitchen safety and proper safety procedures and protocols. It outlines various hazards in the kitchen like knives, fire, burns, and slips. It emphasizes the importance of training, taking personal responsibility for safety, and having proper safety equipment and first aid. Specific safety tips are provided for preventing and treating cuts, falls, burns, fires, and clothing fires. Employers are responsible for training employees, and following proper safety guidelines is important for protecting all kitchen staff.
2015 HTM130 Topic8 Leadership and ManagementLaura Law
The document summarizes key concepts from Chapter 14 of the textbook "Introduction to Hospitality, Fourth Edition" by John Walker. It discusses the differences between leadership and management, defining leadership as influencing others towards a vision while management is coordinating work activities. It describes transactional leadership which uses rewards versus transformational leadership which elicits higher performance. It also outlines common traits, approaches, functions and roles of managers in the hospitality industry.
2015 DMC2523 Topic 9 cost control-profit relationshipLaura Law
- The document provides cost and expense information for a food establishment, including food costs, labor costs (separated into variable and fixed), occupancy costs, interest, depreciation, beverage costs, and other controllable expenses.
- It also asks two questions: to calculate profit/loss if sales are RM595,500, and to calculate the variable rate.
- To answer, one would use the cost-volume-profit analysis equations to determine total variable costs, total fixed costs, contribution margin, and then calculate profit/loss or the variable rate as requested.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive function. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms for those who already suffer from conditions like anxiety and depression.
Dattatray Shinde is seeking a position as a Process Engineer, bringing over 2 years of experience in that role. He has worked on projects for distilleries, water/waste water treatment, and dairy effluent treatment. Some of his responsibilities have included preparing P&IDs, mass/energy balances, and heat exchanger design. He is proficient in various process simulation tools. He holds a Bachelor's degree in Petro-Chemical Engineering and is looking for a challenging role that utilizes his technical skills.
The document discusses the relationship between menu planning and inventory management, and how factors like rationalization, diversification, and convenience foods can impact them. It also addresses how menu planning relates to staffing needs, equipment requirements, and factors that influence menu changes. The second half covers how purchasing needs are determined by the menu and inventory. It outlines the responsibilities of buyers in maintaining adequate supply, quality standards, and competitive costs. The skills and knowledge required of successful buyers are also described.
2016 DHT1113 Introduction to Hospitality and Tourism IndustryLaura Law
This document provides an overview of an introductory course on the hospitality and tourism industry. The course objectives are to introduce the overall industry and equip students with knowledge in operations, functions, and roles. It will cover topics like the hospitality industry overview, travel/tourism industry, global issues affecting growth, lodging industry, food service industry, and operational areas. Assessment includes coursework, quizzes, tests, assignments, presentations, and a final exam. The document also defines hospitality, explains the relationship between hospitality and tourism, discusses facets of the industry like hotel management and event management, and importance of hospitality management.
This 3 page document does not contain any substantive information to summarize. The document consists of 3 pages that are blank except for the page numbers. In 3 sentences or less, there is no meaningful content to extract from this document.
2016 DFE3613 Chapter 4 Entrepreneurship Development in MalaysiaLaura Law
This document provides an overview of entrepreneurship development in Malaysia from pre-independence to post-independence. It discusses how British colonization negatively impacted Malay entrepreneurship and led to economic imbalances. After independence, the New Economic Policy was introduced in 1971 to eradicate poverty, restructure society, and increase Malay participation in the economy through employment quotas, wealth redistribution, and developing a Bumiputera commercial class. The policy aimed to address racial tensions and economic disparities through affirmative action over its 20-year timeframe.
2016 DFE3613 Chapter 5 Entrepreneurial Creativity and InnovationLaura Law
The document discusses entrepreneurial creativity and innovation. It defines creativity and innovation, outlines techniques to generate new ideas like brainstorming and forced analogy. It also describes the process of creativity as having stages like knowledge accumulation, incubation and evaluation/implementation. Factors that influence creativity are discussed as well as sources of innovative ideas and the importance of creativity and innovation for entrepreneurs in being competitive.
This document summarizes the plant genetic resources of India. It discusses the agro-ecological regions and centers of diversity in India. It provides an appraisal of the genetic diversity found in crop plants and wild plants of agricultural importance. It describes the build-up of genetic resources through exploration and collection activities in the 1970s, both within India and abroad via germplasm exchange. It discusses future plans for exploration and collection. It addresses genetic resources conservation through both in-situ and ex-situ methods. It provides references and an appendix with additional information.
The document discusses personal hygiene and safety in the kitchen. It emphasizes that kitchens can be dangerous places if safety rules are not followed. The three main causes of accidents are distraction, haste, and failure to observe rules. Proper uniforms and protective clothing are important to prevent injury from heat, burns, and spills. Personal hygiene is paramount to prevent food contamination, as hands can spread bacteria. Food handlers must wash hands frequently and properly, especially after touching their face or going to the bathroom, to avoid spreading germs.
This document provides an overview of food safety practices related to handling practices at different stages in the food flow, including purchasing, receiving, storing, preparing, cooking, holding, cooling, and reheating. Key recommendations include checking supplier quality and inspection reports when purchasing, verifying temperature and quality when receiving deliveries, storing foods at proper temperatures and separating raw and ready-to-eat items, using a food thermometer to ensure proper cooking and holding temperatures, rapidly cooling hot foods and reheating foods to the proper temperature if necessary, and maintaining clean and sanitary conditions throughout food handling.
This document provides information on kitchen safety and food sanitation. It outlines basic rules for kitchen safety such as wearing appropriate clothing, storing knives safely, and keeping the floor dry. The document also discusses important sanitation practices like handwashing and proper food handling. Some key causes of foodborne illness are explained as cross-contamination, inadequate reheating, and leaving food in the danger zone too long. Following sanitation practices like cleaning, separating foods, cooking thoroughly, chilling promptly, and avoiding cross-contamination are emphasized for preventing food safety issues.
This document provides guidelines for safety and sanitation in the kitchen. It lists basic rules for kitchen safety such as wearing appropriate clothing, tying back long hair, storing knives safely, and using potholders. It also discusses sanitation practices like handwashing and cleaning surfaces. Key foodborne illness risks are outlined, including cross-contamination and leaving food in the danger zone too long. The document emphasizes cleaning, separating, cooking and chilling foods properly to reduce risks.
The Importance of Prioritizing Safety in the KitchenMiracleAlex2
The document discusses the importance of teaching kitchen safety to children. It emphasizes involving children in age-appropriate tasks while providing supervision. Guidelines include assigning age-appropriate cooking tasks, establishing safety rules, and ensuring proper supervision. The goal is to empower children with skills and knowledge to safely help in the kitchen.
This document discusses Hazard Analysis Critical Control Point (HACCP) systems and food safety in commercial kitchens. It provides:
1) An overview of HACCP and the seven principles for identifying and controlling food safety hazards, including identifying critical control points and monitoring procedures.
2) Examples of potential food safety hazards at different stages of food preparation and storage such as cross-contamination, improper temperatures, and bacterial growth. It provides control points and critical actions to address each hazard.
3) Guidelines for preventing workplace injuries in commercial kitchens through proper training, safe work habits, and safety precautions like cleaning spills, wearing appropriate clothing, safe lifting techniques, and fire safety.
4
It is the obligation of food service staff to serve safe food. Proper personal hygiene including handwashing and clean clothing is important to prevent foodborne illness. Foods must be stored at proper temperatures and dated if held for over 24 hours. Ready-to-eat foods should be handled with gloves, utensils, or deli paper to prevent contamination. Cooking and reheating foods to the proper internal temperatures kills pathogens.
This document provides training information on safe food handling practices for Texas Tech University's Hospitality Services department. It covers important topics like knife skills, preventing cross-contamination, foodborne illness, holding and cooking temperatures, cooling procedures, first in first out, work area sanitation, recipe adherence, and safe chemical usage. Trainees are instructed on proper hand washing, food separation, cooking temperatures, and time/temperature standards to avoid bacterial growth. Videos demonstrate knife grips, cross-contamination prevention, and proper food thermometer use.
Food Handling and Restaurant Workplace SafetyHireReady
When working in a restaurant, it is important to follow safety procedures to prevent burns, slips, falls and foodborne illness. Proper safety attire such as closed shoes and avoiding clutter are recommended. Burn prevention includes using the proper equipment, opening appliances away from the body, and assuming anything on the stove is hot. Food safety involves proper handwashing, cooking foods to the correct internal temperatures, safe defrosting and storage of perishable foods. Following regulations from the FDA and proper cleaning and sanitation techniques helps keep customers safe.
This document discusses occupational health and safety. It aims to protect worker safety, health, and well-being. Occupational health and safety is concerned with protecting people at work from hazards like injuries and illness. Some ways it does this include training and first aid programs, using personal protective equipment, designing safe work and storage areas, and investigating accidents and near misses. Food safety is also discussed, covering foodborne illness and how to prevent common causes like cross-contamination and improper food handling temperatures. The document concludes with tips to avoid hazards like burns and slips from hot surfaces and oil in food preparation areas.
The document provides an orientation overview for new student employees at UCSC Dining. It introduces the dining units on campus and describes various work stations. It emphasizes the importance of customer service, food safety, and teamwork. It outlines uniform and attendance policies for student employees and provides training on cashier duties, food temperatures, and minimizing contamination.
The document discusses the importance of occupational health and safety procedures in the kitchen. It notes that proper procedures help foster a safe work environment and avoid safety hazards from accidents as well as health hazards from food spoilage and contamination. Some key procedures mentioned include not running or being distracted in the kitchen, observing safety rules for equipment, proper food storage, preparation and cooking, and frequent hand washing. Common kitchen safety signs with standardized colors are also outlined.
The document provides tips for kitchen safety. It recommends repairing faulty appliances, servicing appliances regularly, unplugging small appliances when not in use, avoiding touching appliances with wet hands, not overloading outlets, and keeping children away from the kitchen. It also discusses requirements for employers to conduct risk assessments to identify workplace hazards, and outlines protective equipment like gloves, mitts, aprons, and non-slip shoes or mats. Accident reporting procedures, health and safety leave, protections for young workers, and policies against violence and bullying are also covered.
This document provides an overview of Module 1 of an introduction to professional cookery course. The module objectives are to develop knowledge and basic cooking skills, demonstrate professional kitchen behavior, and understand the hierarchy and best practices of the food service industry. It covers the history and origins of modern cooking, including key figures like Careme and Escoffier who helped establish French cuisine. Personal hygiene, uniform, food safety, and handling kitchen equipment are discussed. The importance of preventing contamination through maintaining hygiene, sanitation, and proper food temperature control is also summarized.
These are places within the complete kitchen plan where you can readily do a particular task because you have arranged together the necessary: Equipment or appliance. Storage space.Work centres in kitchen should be positioned with four basic concepts in mind
1)Smooth work flow
2)Avoidance of congestion at work tables and sinks
3)Comfortable work of environment for work
4)Hygienic and sanitary conditions
This document provides information on cleaning and sanitizing kitchen premises. It discusses the types of chemicals and equipment used, safety procedures, and first aid. Specifically, it outlines how to recognize areas that need cleaning, classify cleaning agents, safely clean and sanitize areas according to regulations, and follow safety and first aid procedures in the event of accidents.
Stage 5 – Food Technology Production & Presentationrkelly18
The document discusses food production and preparation for special occasions. It emphasizes the importance of planning, hygiene, food safety standards, and proper food handling procedures to prevent food poisoning. Key points include selecting appropriate foods, preparing foods safely using proper techniques, storing and serving foods at correct temperatures, and preventing cross-contamination. Individual food handlers are responsible for following hygiene practices and food safety requirements.
The kitchen is one of the most dangerous rooms in the house, containing many hazards that can cause burns and fires. Each year in Phoenix over 300 residential fires start in the kitchen. It is important to recognize proper cooking equipment functions and know how to extinguish a grease fire. Taking steps to protect children from heating appliances can prevent injuries. Microwave ovens present burn risks if the user does not fully understand how they heat food or follow directions for safe use.
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2. Kitchen Cleanliness
Topic 10 Kitchen Safety and Risk Management
(Theory)
DHK 2553 Kitchen Management
Laura Law, Perak College of Technology
3. Always be of constant concern to both
management and employees
Maintain food safety requirements
Use maintenance company cleaning and
washing floor
Employees aware their cleanup are critical as
any of their other responsibilities
Each employee responsible for own area
Laura Law, Perak College of Technology
Kitchen Cleanliness
5. Kitchen Controls
Topic 10 Kitchen Safety and Risk Management
(Theory)
DHK 2553 Kitchen Management
Laura Law, Perak College of Technology
6. Key to controlling food cost is reconciliation
(the action of making financial accounts
consistent)
Every step or action taken is checked and
reconciled with another person
Management: Daily involvement and
communication is needed in order to succeed
Employees must follow all procedures
precisely
Any control initiated is only as good as the
manager who follows up and enforces it
Laura Law, Perak College of Technology
Kitchen Controls
7. Preparation Form
1. Beginning Amount:
i. Counting the number of items on hand.
ii. Food items left from the previous night.
iii. All items include: entrees, side orders, desserts, salad items.
iv. Reference guide throughout the day determine which items need to be
prepared
2. Minimum Amount Needed Form:
i. List the minimum amount needed for the day
ii. This forms sets the minimum amount need to have prepare for the
cooking staff
3. Beginning Amount – Minimum Amount Needed = Amounts needs to prepare
for particular item (A).
i. Base on A, can then compute the amount of food that must be either
ordered or removed from freeze to defrost
Laura Law, Perak College of Technology
Kitchen Controls
8. Preparation Form
4. Sign Out Sheet:
i. Must be entered in the “Amount Ordered or Defrosted” column on the
Preparation Form
ii. Kitchen Director will be able to compute a yield on all the items prepared
iii. Also calculate perpetual inventory
4. Amount Prepared:
i. As the day progresses, items will be prepared, dated, wrapped, rotated
and placed in the walk-in for use that night
4. Amount Prepared + Beginning Amount = Starting Total (B).
i. B, must be equal to or greater than the minimum amount needed
When all items are complete, the preparation sheet is placed in the manager’s
office
Laura Law, Perak College of Technology
Kitchen Controls
10. Minimum Amount Needed Form
Guide the preparation cook in
determining the amount of food that will
need to be prepared for each day
MAN must be large enough so that the
restaurant will not run out of any food
during the next shift
Too much prepared food will quickly
lose its freshness and may spoil
altogether Laura Law, Perak College of Technology
Kitchen Controls
11. Guest Tickets and the Cashier
Guest tickets must be of the type that divided into two parts or
more
The second section is carbon copy, given to the expediter, who
issue it to the cooks.
The tickets have individual identification numbers printed in
sequence, also have a space for the waiteperson’s name
3 types of special situation
i. Manager Food. All food that is issued free of charge to
managers, owners, and officers of the company
ii. Complimentary food. All food issued to a customer
compliments of the restaurant. This includes all food given
away as part of promotional campaign
iii. House food. All food that is not servable, such as spoiled,
burned, or incorrect orders
Laura Law, Perak College of Technology
Kitchen Controls
12. Kitchen Safety
Topic 10 Kitchen Safety and Risk Management
(Theory)
DHK 2553 Kitchen Management
Laura Law, Perak College of Technology
13. The restaurant business has many potential
safety hazard
Knives, hot ovens, fryers, slicers, grinders,
glass and wet or greasy floors are only some
of the hazards staff faces every day
Many accidents can be prevented with good
training
1. Heat and Burns
2. Cuts
3. Electrical Shock
4. Strains
5. Slipping and Falling
6. Chocking
7. Exposure to hazardous chemicals
Laura Law, Perak College of Technology
14. Heat and Burns
Get burned on grills, stoves, ovens, stoves, ovens, hot food and drinks, splatter,
slashes, and spills
To prevent burns:-
i. Use thick, dry potholders and stir food with long-handles spoons
ii. Use hot water carefully. Wear insulated rubber gloves for hot rinse water.
Follow operating instruction, especially with steam equipment.
iii. Lift lids and equipment away from yourself
iv. Avoid splatters and splashes by not overfilling kettles. Do not let food boil
over.
v. Oil and water do not mix; ensure food is dry before frying
vi. Point pan handles away from walkaways, but within reach, to avoid
knocking over other pans
vii. Do not crowd hot pans. Remove cooked foods from cooking surfaces
viii. Let oil cool and use caution when cleaning fryers
ix. Wear insulated gloves or mitts when removing hot pans from the oven and
be certain no one is in your way
x. Do not wear clothes that drape and could catch on fire
Laura Law, Perak College of Technology
Kitchen Safety
15. Tips for a burn-free kitchen
i. Mitts: Wear protective gloves or mitts when
handling hot pots or cooking with hot deep-frying
oil
ii. Footwear: Wear non-skid shoes to prevent
slipping on wet or greasy tile floors
iii. Nip small fires in the bud. Extinguish hot oil/grease
fires by sliding a lid over the top of the container
iv. Avoid reaching over or across hot surface and
burners. Use barriers, guards, or enclosures to
prevent contact with hot surfaces
v. Equipment instructions. Read and follow directions
for proper use of electrical appliances
vi. First aid:
vii. Keep fire extinguishers accessible and up-to-date
Laura Law, Perak College of Technology
Kitchen Safety
16. Cuts
Knife is not the only potential problem
Broken glass is a problem
Opening boxes can be a hazard
Other can be nails, staples, and edges of box
tops
Laura Law, Perak College of Technology
Kitchen Safety
17. Take these precautions:
i. Use the proper tools to dispose of broken glass in a
separate garbage container
ii. Cut rills of kitchen wrap with the cutter
iii. Watch the edges when opening cans. Do not use a
knife to open cans or to pry items loose
iv. Use a pusher to feed food into a grinder
v. Unplug to feed food into a grinder
vi. Unplug slicers and grinders when removing food and
cleaning
vii. Utilize guards when operating grinders and slicers
viii. Replace equipment blades when clean.
Laura Law, Perak College of Technology
Kitchen Safety
18. Electrical Shock
Ground electrical equipment
Replace worn or frayed electrical cords
Ensure employees can reach switches
without touching or leaning against metal
tables or counters
Unplug equipment before cleaning
Use electrical equipment with dry hands
Know locations of electrical switches and
breakers for quick shutdown in an emergencyLaura Law, Perak College of Technology
Kitchen Safety
19. Strains
Kitchen workers perform some of the same tasks
day-in and day-out, and restaurant floors are
usually tile or another hard surface.
These conditions can often lead to strain or sprain
injuries.
Whether it is from spending hours cutting tomatoes
by hand, no restaurant employee is immune to the
risks posed by overworking the same muscles
every day.
Laura Law, Perak College of Technology
Kitchen Safety
20. Potential Hazards
Standing for long periods of time. Continuously standing
in one position for long periods of time places strain on
the leg joints and muscles and can result in injury.
Hard floor surfaces. Standing on hard floor surfaces,
like concrete, can lead to chronic foot pain.
Over-reaching. Over-reaching while lifting or carrying
items can cause shoulder, back and neck injuries.
Repetitive tasks. Performing repetitive tasks, like
chopping vegetables, can result in forearm and wrist
injuries like carpal tunnel syndrome.
Lifting heavy objects. Lifting objects that are too heavy
for one person to handle can result in pulled back
muscles.
Laura Law, Perak College of Technology
Kitchen Safety
21. What Employees Can Do to Protect Themselves
Having good posture and knowing the limits of their strength are the best ways commercial
kitchen employees can reduce their risk of strain and sprain injuries. Here are tips to reduce the
chances of bodily harm while performing every day tasks in the restaurant:
1.Wear shoes with good cushioning, offer the best support and reduce strain on the feet
and legs.
2.Regularly shift standing positions. Do not stand in one position for extended periods of
time.
3.Organize your work environment. Keep frequently used items readily at hand to reduce
the amount of twisting, leaning and reaching required to access all necessary tools.
4.Lift with your legs. When lifting objects off the floor, bend at the knees and hips, keep
your back straight and head up.
5.Get help for heavy items.
6.Stock heavy items on lower shelves.
7.Use carts. Food service carts limit the amount of lifting and carrying required.
8.Keep stacks of plates or boxes below eye level.
9.Turn with your feet..
10.Sort items on the food tray. When carrying trays of food, balance the load by placing
heavier plates in the center. And utilize both your hand and forearm to stabilize and carry
the tray.
Laura Law, Perak College of Technology
Kitchen Safety
22. Slipping and Falling
Grease and water on the dish room floor or a
mat with an upturned corner are just a few of
the slip and fall hazards that kitchen
employees face every day.
But managers and employees alike can
minimize the risk through vigilance and proper
cleaning practices.
Laura Law, Perak College of Technology
Kitchen Safety
23. Potential Hazards
Slips and falls can result in injury that will result in lost work hours
and can negatively effect the restaurant’s safety reputation.
1.Cluttered and slippery floors from oil, water or food in the cooking
and dishwashing areas can cause falls.
2.Physical obstructions like improperly placed drain covers are
especially hazardous to kitchen workers.
3.Employees that put away new inventory are subject to fall hazards
because they cannot always see obstructions in their path. Weather
conditions can also play a role for employees taking items off of a
delivery truck.
4.Servers and bussers also face fall hazards when carrying trays or
stacks of plates around blind corners or through single entry doors
to the kitchen.
Laura Law, Perak College of Technology
Kitchen Safety
27. What Employees Can Do To Protect Themselves
There are several recommendations that commercial kitchen employees
can follow in order to protect themselves from falling.
1.Wear non-slip, waterproof shoes to decrease the chances of slipping.
2.Clean up any spill immediately.
3.Do not run in the restaurant.
4.Properly store all products and supplies to eliminate clutter.
5.Be aware of outside weather conditions and dress appropriately when
unloading supplies.
6.Apply de-icing products to exterior walkways and entryways to protect both
employees and customers.
7.When carrying stacked items, employees should be able to see over the
stack to clearly navigate to their destination.
8.Be sure that rugs and mats are in their proper places and that all corners or
edges lay flat.
9.Do not overfill bus tubs, since items may fall out and cause a trip hazard.
Laura Law, Perak College of Technology
Kitchen Safety
28. Reducing Employee Theft
Topic 10 Kitchen Safety and Risk Management
(Theory)
DHK 2553 Kitchen Management
Laura Law, Perak College of Technology
29. The National Restaurant Association estimates that
employee theft accounts for about 75 percent of a
restaurant's inventory losses, equal to a loss of over
three percent of annual sales.
Everyone has the capacity to steal, and some
restaurant employees may make a poor decision.
Restaurant employees have been known to steal the
following:
Cash
Food
Alcohol
Supplies
Equipment
Retail items Laura Law, Perak College of Technology
Reducing Employee Theft
30. Make sure you are hiring honest people.
Do your best to bring ethical and truthful people
onboard your restaurant staff, and be aware of
cash stores, inventory, staff behaviors and
restaurant security at all times.
Monitor employee access.
Define procedures for cash handling.
Be present with the team.
Keep tabs on product inventory.
Offer employee meals.
Install proper security systems
Laura Law, Perak College of Technology
Reducing Employee Theft