c01 hygiene, safety and food handling

This module introduces trainees to acquire knowledge on hygiene, safety & handling food items

1. Identify food handling activities requirements •Definition of food handling activities requirements•Attitude•Staying power•Able to be team player•Willing to learn•Dedication to quality Brief on Kitchen Department and its operations  •Origin of classical and modern cuisine•Modernization impact on the kitchen operations •Organization of modern kitchens•Basis of kitchen organization•Classical and modern brigade•Skill levels requirement•Standards of professionalism•Customer expectations

2. Hygiene and safety in food handling •Cause of food contamination and illness•Personal hygiene standard and practices•Preventing cuts •Preventing burns•Preventing and dealing with fire•Preventing injuries from machine and equipment• Preventing falls•Preventing strains and injury from lifting

3. Determine food handling tools, kitchen utensils and equipment classification

•Introduction to food production tools, kitchen utensils and equipment classification•Knives, hand tools and small equipment •Pots, pans, containers and its usage•Measuring devices•Measuring scale•Measuring spoon•Temperature thermometer•Meat thermometer•Cooking equipment•range tops, ovens, broiler, salamander, griddles, rotisseries, fryers, skillets•Processing equipment •mixers, food cutter, slicers, blender•Food holding and storage equipment Hot & COLD

STEP 1 – WASH HANDS WITH ANTIBACTERIAL LIQUID SOAP, WARM WATER AND DRY DISPOSABLE PAPER TOWELS STEP 2 – WEAR CLEAN UNIFORM, TAKE BATH AND KEEP YOUR HAIR COVERED STEP 3 –COVER MINOR CUTS WITH WATERPROOF DRESSINGS STEP 4 – DON’T SNEEZE OR COUGH NEAR THE FOOD STEP 5 – DON’T WEAR RING, JEWELLERY, DIRTY APRON AND TOUCH YOUR HAIR, NOSE OR MOUTH DURING FOOD PREPARATION STEP 6 – DON’T SMOKED IN THE KITCHEN OR FOOD HANDLING AREA

KITCHEN CLEANLINESS

STEP 1 – ADDRESS POINT WITH CHIEF STEWARD STEP 2 – SPRING CLEANING SCHEDULE FOR ALL OUTLET EVERY 2 WEEKS STEP 3 – SCHEDULE FOR CLEANING CHILLER AND FREEZER DAILY AND TO BE PLACED INFRONT OF THE DOOR STEP 4 – APPLY DETERGENT GP CLEAN AND SCRUB WITH A HARD BRUSH, REACHING INTO ALL CORNERS AND ANGELS STEP 5 – RINSE WITH HOT WATER BY USING RUBBER HOSE, WATER PUSHER AND MOP DRY STEP 5 – TO AVOID INJURY- STAFF MUST WEAR GLOVES, GOGGLES AND RUBBER SHOES

KITCHEN SAFETY

STEP 1 – ALL FOOD ITEMS MUST BE FROM SUPPLIER UNDERSTAND ABOUT IMPLEMENTATION

OF HACCP STEP 2 – ALWAYS PRACTICE FIFO (FIRST IN FIRST OUT ) STEP 3 – FOOD MUST BE KEPT IN CONTAINER ACCONDENCE TO HACCP STANDARD STEP 4 – TEMPERATURE MUST MEET THE HACCP STANDARD STEP 5 – MAINTAIN HACCP STANDARD PERSONAL GROOMING, KITCHEN CLEANING,VENTILATION IN GOOD CONDITION STEP 6 - FREEZER,CHILLER AND FLOOR MUST CLEAN AT ALL TIMES.

SAFETY WHEN CARRYING OBJECTS

•Don’t carry objects too big to see over

•Walk, don’t run

•Use a save ladder, not chairs or piles of boxes, to reach high shelves or to clean high equipment

•Lift with the leg muscles, not the back. (Figure 1.7: Shows proper lifting technique)

•Don’t run or twist your back while lifting, and make sure your footing is secure

•Use a cart to move heavy objects long distances, or get help.

STORE LOCATION

•Closed to receiving and production area

• Access trolley

• Secured area

- Check has to be done by commis- Quantity & quality of the requested goods is followed- Should be measured by weight, volume & numbers

• Boxes and containers• Canned products• Perishable items

• Dry food storage• Freezer storage• Chiller storage

START

Fill-up the requisition formChef

Store keeper(Assemble all goods)

Store keeper(Issuing goods)

(Initial received)

(Follow receiving process)

(Deliver to the kitchen)

END

Need to provide

• Control of issuing from strage• Only required quantity for production should be issued• Chef is responsible to fill-in

First In First Out

1. List down THREE(3) items that keep in the dry food storage

2. Name THREE(3) types of storage

3. Define First In First Out (FIFO)

4. Requisition is needed to provide

5. List FOUR(4) standard procedure should be followed when receiving canned products