This presentation discusses the necessity of hygiene and nutrition in food and beverage production and service. It covers topics like personal hygiene for foodservice employees, including proper handwashing and dress code. Food safety guidelines are provided for food transportation, storage, preparation, cooking and service areas. The presentation also discusses prohibiting smoking and live animals in food preparation areas. Finally, it gives an example nutrition plan that includes foods from various food groups like meat, poultry, fish, dairy and eggs.

1. Welcome to ourWelcome to our
presentationpresentation
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2. Presentation topic
NECESSITY OF HYGIENE & NUTRITION INNECESSITY OF HYGIENE & NUTRITION IN
THE FOOD & BEVERAGES PRODUCTIONTHE FOOD & BEVERAGES PRODUCTION
AND SERVICEAND SERVICE
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3. Ourgroup members
 MD :AL –AMIN KHANMD :AL –AMIN KHAN
 ID :11111011ID :11111011
 MD :ISMAIL BHUYANMD :ISMAIL BHUYAN
 ID :11111035ID :11111035
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4. Introduction
People may potentially suffer from food
poisoning or food-borne illness from
contaminated food.
Therefore, all food & beverages, food contact
surfaces and utensils must be protected at all
times from unnecessary handling and shall
be stored, displayed and served so as to be
protected from contamination.
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5. Personal Hygiene
 Good personal hygiene is a basic requirement for
Need a food safety program.
 All foodservice employees must follow the standard
operating way for personal hygiene that are written
for their foodservice operation..
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6. Personal Hygiene In Food & Beverages
Production
 Report to work in good health, clean, and dressed in clean attire.
 Change apron when it becomes soiled.
 Wash hands properly, frequently, and at the appropriate times.
 Keep fingernails trimmed, filed, and maintained.
 Avoid wearing artificial fingernails or fingernail polish.
 Wear single-use gloves if artificial fingernails or fingernail polish are
worn.
 Do not wear any jewelry except for a plain ring no stones such as a
wedding ring.
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7. Food safty
 Eat, drink, use tobacco, or chew gum only in designated
break areas where food or food contact surfaces may not
become contaminated.
 Wear suitable and effective hair restraints while in the
kitchen.
• Taste food the following correct way:
 Place a small amount of food into a separate container.
Step away from exposed food and food contact surfaces.
Use a teaspoon to taste the food.
 Remove the used teaspoon and container to the
dishroom.Never reuse a spoon that has already been used
for tasting. Wash hands immediately.
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8. Food Transportation/ Storage &
Safty
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9. FOOD PREPARATION/ COOKING/SERVICE
AREA
 Smoking is prohibited within 20 feet of any food
preparation or service area.
 Live animals may not be kept or allowed within 20
feet where food/beverages are prepared or stored.
 Each grill shall have a class ”ABC” fire extinguisher
within 10 feet of the flames
 Fire Extinguisher shall be provided by the
department
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10. FOOD FOR NUTRITON
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Nutrition is the study of the way we make use
of the foods we eat in order to fulfill the
body’s needs for growth..

11. NUTRITION PLAN
 Meat (hamburgers, hot dogs, hot links, carne asada,
deli meat, etc.)
 Poultry (chicken)
 Fish
 Dairy (crème-filled items, yogurt, milk, cheese, ice
cream, etc.)
 Eggs (egg salad, deviled eggs, etc.)
 Potato salad
 Rice
 Egg rolls/Lumpia
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