2013-1-RO1-LEO05-28756

LLP-LdV/TOI/2013/RO/007

Course level 2 - Advanced knowledge of food safety for students and workers in the food industry,

kitchens and restaurants

Teachers /Tutors notes

Food Safety

Part 1: Equipment

Basic exercises

Exercise 1

Assignment: circle the correct answer to the following questions:

Question

1 If you wash your glasses by hand two sinks are needed. Why?

Replies

a) If you have two sinks your water does not have to be changed every time. You can use the sinks in turn.

b) In one sink you put the detergent and water . The rinse brush is in the other sink.

c) In one sink you pour detergent and water and you put the rinse brush here. The other sink is just filled with pure water. (correct)

Question

2 For a beer engine you clean your tap with:

Replies

a) Detergent and pure cold drinkable water. (correct)

b) Pure cold drinkable water.

c) Detergent.

Question

3 In a restaurant kitchen the kitchen material is made of a hard material. Why?

Replies

a) This way the grease can penetrate into the material.

b)This way the water and grease does not penetrate in the material. (correct)

c) Because it lasts longer.

Question

4 Why does one have to have at least one sink in the kitchen of a restaurant?

Replies

a) To do the dishes.

b) To wash your hands. (correct)

c) In order to clean the vegetables.

Question

5 What do you choose best in the kitchen of a restaurant:

Replies

a) A door with a latch. This is really practical.

b) A door without a latch, so an electronic door. (correct)

c) No door.

Exercise 2

Assignment: circle the right image in connection with hygiene measures and motivate your answer.

1) (second image = correct)

1 2

Motivation: I choose the black leather chair: it is made of leather, hence easy for maintenance, definitely when there are stains. Moreover it is more durable.

2) (both are good)

1 2

Motivation: Both boards can be used since the wooden board is also according to the rules. But an artificial board is preferable.

3)

1

Motivation: I choose the two sinks.

Exercise 3: The "smiley" sticker

Assignment: Solve the following questions.

1. Find a picture of the "Smiley" sticker on the Internet. Then stick it below.

2. Below you find some statements in connection with the Smiley. If the statement is true, you write ‘true’; if a statement is false you write ‘false’.

False or true Statement

1 false The smiley is only valid for 1 year.

2 true You obtain the smiley when your hygiene policy is good.

3 false A smiley is for both restaurant owners and pub owners.

4 true Each smiley has another identification number.

5. false You will find the smiley on your account.

Exercise 4

Assignment: Below you will find 3 wrong situations related to hygiene requirements and safety measures. The idea is that you say how it has to be. (That is, the hygiene and safety measures are in order).

1. The beer engine of bartender John has not been used for three weeks, he was on holidays. Today he opens his café again. He connects a new barrel and taps plenty of beers.

The beer engine of bartender John has not been used for three weeks: he was on holidays. Today he re-opens his café. First he cleans the beer engine because there is the possibility that beer leavings are still in the pipe, which can cause taint.

2. You are sous -chef in restaurant "Three-leaved- clover". The afternoon service is up and running. You can hardly follow the orders. Table 21 has ordered steak three times and fillet of chicken 1 time. You slice the 3 steaks and you slice the chicken using the same knife.

You are sous -chef in restaurant "Three-leaved- clover". The afternoon service is up and running. You can hardly follow the orders. Table 21 has ordered steak three times and fillet of chicken 1 time. You slice the 3 steaks and you slice the chicken using the same knife. You cut the 3 steaks; next you take a different knife or you clean the first knife and cut the fillet of chicken.

3. A couple drinks a little at the hotel bar. When the couple has gone you take the glasses and clean your table with a dry cloth. This way the circles on the table will still be there.

A couple drinks a little at the hotel bar. When the couple has gone you take the glasses and clean your table with a wet cloth. This way there won’t be circles on the table anymore.

Exercise 5

Assignment: why are the underlined parts wrong?

Explain and write your answer below each assignment.

1. Lindsay works as a kitchen helper in restaurant 'The Cuckoo'. It is still early and she decides to clean the kitchen a little bit. She takes the cleaning products and starts to clean the worktop. While cleaning she removes a tray of fresh salmon fillet (a). When she has finished cleaning, she starts to do her own task. She puts the cleaning products away and starts to clean the vegetables b).

Correct answer:

(a) Lindsay removes a tray with salmon fillet.

Foods may never ever come into contact with cleaning products. Hence both have to be kept absolutely separately. Therefore Lindsay should have put the salmon in the fridge first.

(b)

Lindsay should wash her hands before she starts cleaning the veg.

2. Sven is responsible for the washing-up in tavern "The tramp '. When cleaning the glasses he notices that the rinse brush is a little worn. He says nothing (c) and continues washing up the glasses.

(c)

First Sven should mention the fact that the rinse brush is a little worn to the responsible person. It is important that there should always be an extra rinse brush. This way glasses can be cleaned well.

3. You work in a tavern "The coffee house". On Sunday mornings you also serve breakfast. You squeeze fresh orange juice using a juicer. When you have finished making fresh orange juice, you throw the leftovers in the bin. . . .

What did you forget to do? (D)

You pour the orange juice in a few carafes and put them ready on the worktop (e). Then you help your colleagues serving breakfast.

(d)

You forgot to clean the juicer.

(e)

After squeezing you put the juice in the fridge immediately.

Advanced exercises

Exercise 1

Are the following statements "true" or "false"? Circle the correct answer and justify your answer every time.

Statement

1. A beer engine has to be disinfected once a month.

Reply

T / F

Motivation: A beer engine is disinfected 6 times a year.

Statement

2. If you wash the glasses by hand, two sinks are needed.

Reply

T / F

Motivation: You need one sink with cold water., detergent and a rinse brush. The other sink only contains cold water.

Statement

3.The tap heads of a beer engine are cleaned regularly.

Reply

T / F

Motivation: The beer heads have to be cleaned regularly to prevent them from tainting.

Statement

4. The tap of a beer engine has to be cleaned once a day using cold drinkable water.

Reply

T / F

Motivation: The beer engine is first cleaned with a detergent, then with drinkable water to prevent it from contamination.

Statement

5. When connecting a new barrel it is unnecessary to rinse the barrel head first.

Reply

T / F

Motivation: The first thing you do when connecting a new barrel is rinsing the barrel head.

Statement

6. In a restaurant kitchen the kitchen equipment is made of hard material.

Reply

T / F

Motivation: This way neither grease nor water can penetrate into the material.

Statement

7. In the kitchen it is best to use door handles and manual garbage bins.

Reply

T / F

Motivation: Door handles and manual garbage bins are not recommended: this way bacteria cannot spread and others cannot get contaminated. Opening and closing doors and using bins is best done electronically.

Statement

8. In the kitchen taps are hand-free to prevent contamination.

Reply

T / F

Motivation: Contamination and the spreading of bacteria is prevented this way.

Statement

9. There are minimum 2 sinks in the kitchen.

Reply

T / F

Motivation: There has to be at least one sink to wash your hands.

Statement

10. To cut vegetables and meat you only use a wooden cutting board.

Reply

T / F

Motivation: It is best to use an artificial cutting board. Using a wooden cutting board is not recommended. Wooden cutting boards can be used when certain condtions are met.

Exercise 2

Assignment: What do you do in the situations mentioned below? Motivate your answer.

1. You work as a superintendent of the hall in hotel "The Sea Level". When choosing new seats you are chosen as the one having final responsibility. You cannot decide between a black flowery fabric chair that fits perfectly with the curtains, and a plain grey leather chair.

Which chair do you choose? Motivate your answer.

You choose the plain grey leather chairs. Leather is easier to maintain. It is more difficult to remove stains from fabric chairs than from leather chairs. On top of that leather is more durable.

2. You work as a chef in the restaurant of hotel " The Sea Level". New kitchen knives have to be purchased. You can choose from kitchen knives with a metal handle or with a wooden handle.

Which kitchen knives do you choose? Motivate your answer.

You choose the knives with the metal handle. A metal handle is more hygienic and easier to clean. Using wood in the kitchen is not recommended.

3. You are responsible for the dessert and you have made exactly 50 little bavarois cakes. You want to start with the crème brulée. You put all the ingredients ready, but then you remember that you have to clean your worktop first. What do you clean it with? Do you use a detergent or just water?

You avoid using a detergent and you just use pure water for cleaning. After all there is already food on your worktop.

Exercise 3

Assignment: formulate an answer to the following questions.

1. Why is it important to maintain a beer engine well? Think of an installation that has not been used because you were on holidays.

The conduit-pipe of a beer engine that has not been used for a while due to, e.g., holidays, can be affected by beer leavings. This can be avoided by good and regular maintenance of the beer engine, especially when the café re-opens after the holidays.

2. Why is it important that waterproof sockets are installed in the kitchen?

Danger of electrocution or short-circuiting is avoided this way.

3. Why do you have to clean the taps with cold drinkable water after having cleaned them with a detergent?

Should there be any detergent left, this will be removed this way.

4. Why is it important that the coffee machine is descaled regularly?

When using the coffee-machine lime attaches to the device. By cleaning the device on a regular basis, this is avoided and the device will last longer.

5. Why is it important that you always clean your knife before you cut anything else? For example, you first cut steak and you cut some lamb crowns next.

Avoiding contamination is the word here! So: clean your knives first.

Exercise 4

Assignment: solve the question below.

What does this sticker mean and which condition has to be fulfilled in order to get it?

This sticker is called the ‘Smiley’ and is given by the FAVV. If you use a credible hygiene system and you are able to prove this, the owner of a hotel and catering business can get this sticker. Schools and other food institutions can get it provided specific hygiene conditions are met.

Part 2: Personal hygiene

Basic exercises

Exercise 1

• In the first column you see pictures concerning hygiene.

• In the second column you write down what you see in the picture.

• In the third column, you write which kind of hygiene it is.

You can choose from:

• hair and head protection,

• personal hygiene,

• hand hygiene,

•skin hygiene.

Picture What do you see? Which kind of hygiene is it?

Washing hands Skin hygiene

Wearing a hairnet Hair/head protection

No gel nails Hand hygiene

Woe.07/06 Do.08/06

Changing clothes daily Body hygiene

Wearing gloves Hand hygiene

Exercise 2

What do you do in the following situations? Tick (according to the rules of personal hygiene).

Situation Possible answers

Stay home Stop working Work

1. You work as a chef in a restaurant:

Diarrhoea x x

Feeling inclined to vomit x x

Ear ache x

Finger wound that keeps bleeding x x

2. Jan is a waiter in a brasserie:

Diarrhoea x x

You feel inclined to vomit x x

Acne x

Leg wound that keeps bleeding x x

Headache x

3. You wash up in a restaurant. You do not come into immediate contact with food:

Snotty nose x

Severe cough x

Lice x

Diarrhoea x

Nausea x

Exercise 3

Below you find some pictures about hand hygiene. These photos are in random order. Write in column 2 which step you see when washing your hands properly. In the third column, write down what you see in the picture.

Photographs: All the steps you take when washing your hands in a correct way.

Which step in the picture? What do I see

Step 2 To wash your hands properly, take soap from the dispenser after having wet your hands.

Step 1 Wet your hands.

Step 3 Spread the soap all over your hands. There should be soap on the inside and the outside of your hands, also in between your fingers and the wrist.

Photographs: All the steps you take when washing your hands in a correct way.

Which step in the picture?

What do I see

Step 5 Dry your hands thoroughly using a disposable towel.

Step 4 Rinse your hands thoroughly. All remnants of soap should have gone.

Exercise 4

Fill in:

1. I work as a sous chef at brasserie "The Squirrel". During the preparation of the lunch I burn my little finger, middle finger and ring finger. I leave to run tepid water over my fingers for 15 to 20 minutes . Then I put an ointment for burns and scalds on the wound. I cover the wound with a blue waterproof bandage.

2. While clearing a table I drop a plate. I rush to the kitchen to fetch a dustpan and I clean everything. But I cut myself in my hand. I wash the wound. Then I disinfect the wound and finally I put a blue self-adhesive plaster on the wound. If the wound is too large I can apply a blue waterproof bandage .

3. I work as a kitchen assistant in the catering business of my uncle. It is very busy because New Year is at hand. I get eczema on my hands cause by the stress. I do not want to let my uncle down so I go to work anyway. I cover my hand with a waterproof blue bandage.

Exercise 5

A look behind the scenes.

Restaurant "The Marmiet" is in the middle of a service. There are some rules that staff must apply to act hygienically. Below you can see photographs of the staff applying the rules: yes or no. Match pictures and explanations. The photos are numbered. Put the correct number on the dots below the explanations.

Explanation

Washing hands is very important when working with food because most microorganisms are found on hands, so they can easily get transferred to the food. Washing your hands regularly using water and soap is the word!

Photo 2

The hairs are tied together. Well-done! One drawback is that this person is wearing nail polish. That is not hygienic.

Photo 4

He is wearing his chef's hat which is good because this way no hairs can get into the food. One remark has to be mentioned though: he is still wearing his ring. Pathogens (such as bacteria, viruses and fungi) can be hidden in jewelry and, hence, end up in the food.

Photo 1

The chef's hat is good, but remember that you also takes off your watch and rings before you start working. Because the glass can break and end up in the food.

Photo 6

This person respects the hygiene rules by wearing a hairnet. He makes sure no hairs and dandruff end up in food.

Photo 3

Washing your hands is good, but do remember to dry your hands with a disposable towel. A lot of bacteria can be hidden in a towel and these get easily transferred on your hands and then on food.

Photo 5

Advanced exercises

Exercise 1

Which sort of hygiene is mentioned below?

Example Type of hygiene1. Wash your hands before you start hygiene of handspreparing meals.2. The cook wears a chef's hat. hygiene of head and hair3. The waitress wears body hygieneclean clothes every day.4. A female cook should not hygiene of handshave gel nails.5. I take a shower every day. body hygiene

Exercise 2

In the situation below some rules related to personal hygiene are violated. Explain how the situation can be performed properly.

Situation:Nicole has overslept. In a rush she takes a shower, gets dressed and hurries to the restaurant where she works as an assistant cook. The lunch has already begun and Nicole starts working immediately. She takes off her coat, puts on her kitchen uniform that she left in the locker the day before and starts working.

What should she have done before she started working?

• First Nicole washes her hands.

• She puts on a clean kitchen uniform (professional attire).

• When Nicole has long hair she binds it together. Next she puts on a hairnet or a chef’s hat.

Write down a situation in which you take personal hygiene into account.

Each pupil writes down a personal answer.

Exercise 3

True or false? Tick the correct answer.

True False

You have to brush your teeth only once a day. x

If you wash your hands you dry them

with the towel that is next to the sink.

You wear a hairnet if you work in the kitchen. X x

You always wash your hands with soap. x

The pastry chef of restaurant 'The Troubadour' has x

a long beard. He does not have to

wear protection.

Exercise 4

Below you find some situations about pathogenic situations. Is this situation correct or does it have to be different? Circle the correct answer and motivate.

1. Jan works as a chef at brasserie "The Duvel". When he got up this morning, he did not feel that well. He has abdominal cramps and later in the morning he also suffered from severe diarrhoea. He decided to go to work anyhow.

Has Jan taken the right decision?

Yes - no

Motivate your answer:

In case of a severe affection of the digestive tract such as diarhhoea and such, immediate contact with food is prohibited.

2. Fatima works as a waitress. Yesterday she had just missed her last bus so she had to go home in the rain. During the afternoon service she has a runny nose and she coughs a lot. She decides to go home and to nurse her illness.

Has Fatima taken the right decision?

Yes - no

Motivate your answer:

In case of an affection of the respiratory tract such as the bronchial tubes, every contact with food is prohibited.

3. Restaurant "The golden fork" is more than crowded at lunch. In the kitchen they can hardly keep up. Sous-chef Yanaika is busy cutting the vegetables, but she cuts her finger. The wound is bleeding severely. She washes her finger and covers the wound with a blue adhesive plaster. The wound continues to bleed but the blood does not drip through the plaster. She continues to prepare the meals.

Has Yanaika taken the right decision?

Yes - no

Motivate your answer:

Yanaika is right in washing the wound and covering it with a blue adhesive plaster. Should the wound however be severe, immediate contact with food is prohibited, in which case she has to consult her GP (general practitioner/doctor).

4. Lisa does not feel well. As she is bringing the food from the kitchen to the customers, she feels sick. She sits down for a minute and drinks a glass of water, but the feeling remains. Suddenly she runs to the bathroom. She vomits. Afterwards she washes her hands and goes back to the restaurant to continue her work.

Has Lisa taken the right decision?

Yes - no

Motivate your answer:

Lisa has to stop working immediately. In case of diarrhoea and vomiting immediate contact with food is prohibited.

5. Peter does the dishes in a restaurant. He was at home with gastro-enteritis for a few days, but he really needs the money. Today he decides to go back to work. But he is still suffering from diarrhoea and nausea.

Has Peter taken the right decision?

Yes - no

Motivate your answer:

As a dishwasher Peter does not come into immediate contact with food and, hence, he cannot infect anyone. He can do his job.

Exercise 5

After reading the situation shown you write down what is wrong. Then sum up the five steps for hand hygiene:

Situation

You work as a pastry chef in the kitchen of restaurant "The beautiful pelican". While you are busy preparing the desserts your phone suddenly rings. You answer the call. After finishing the call, you continue preparing the desserts.

What should you have done before continuing after the phone call?

First you have to wash your hands and dry them with a disposable towel.

Give the 5 steps:

Step 1:

First wet your hands.

Step 2:

In order to wash your hands properly you take soap from the soap dispenser.

Step 3:

You divide the soap over your hands. You rub the soap over both in- and outside of your hands, including in between the fingers and the wrists.

Step 4:

You rinse your hands thoroughly. You have to get rid of all the soap.

Step 5:

Dry your hands with a disposable towel.

Exercise 6

Below there are a number of cases. How do you solve the problem stated in the cases? Explain in about 3 sentences.

1. When cutting the carrots you cut your finger instead of the carrots. What will you do?

You wash the wound with tepid water. You disinfect the wound with a watery solution and you cover it with a blue finger plaster.

2. A common skin condition in the hotel and catering industry is eczema. What will you do when you have eczema on your hands?

You cover the spot with a blue waterproof bandage and you wear disposable gloves.

3. You burn your index finger, middle finger and thumb on the stove. What will you do?

You have to run water over your fingers during 15 to 20 minutes. Next you apply an ointment for burns and scalds on the wound and you cover it.

Exercise 7

A day out in the hotel and catering industry.In the table below you can see some photos with a corresponding assignment.Solve this question by circling yes or no. Always mention the motivation.

Question

Tessa is a little late because the bus was a bit late. On arrival at the restaurant where she works, she goes quickly inside. She takes off her coat and puts on her work clothes. Next she washes her hands and quickly goes to her workplace. Is this the correct way to start her day at work?Answer:

Yes - no

Motivation:

On her way to her work you notice Tessa is wearing a wrist watch and a ring. She did not take them off before she started working.

Question

Is wearing jewelry allowed when handling food?Answer:

Yes - no

Motivation:

Jewelry is prohibited when handling food. Pathogens such as bacteria, fungi and viruses can be hidden. Loose parts of, e.g., a chain or a ring can come into the food. A jewel can endanger your safety.

Question

You are in the cloak room of the restaurant where you work. You put off your coat and your jewelry and store it in your wardrobe. Can you enter the workplace now?

Answer:Yes - no

Motivation:Do not forget: put on clean clothes, a hairnet or chef’s hat and safety shoes before entering the working area.

Question

Can the people in the photograph enter the working area?Answer:Yes - no

Motivation:A hairnet or a chef’s hat is lacking. These are compulsory to avoid dandruff or hair to come in the food.

Question

You are chef at restaurant "The olive tree" and you see that Bart quickly enters the kitchen. You point out to him that he should wash his hands. He holds them quickly under running water and dries them with the first towel he sees. Is this correct?

Answer:Yes - no

Motivation:

You wash your hands with water and soap. You dry them with a disposable towel.

Part 3: Food product hygiene

Basic exercises

Exercise 1

Today you are responsible for the storage of goods. A lot of products come in today. Where do you store and keep the following products:

in the refrigerator, the freezer or the warehouse?

1. Warehouse 2. Freezer

3. Refrigerator 4. Warehouse

5. Freezer 6. Refrigerator

Exercise 2: The storage of goods in the warehouse

Answer the following questions with right or wrong, and correct if

required:

Questions True False

1.The floor, the walls and the shelves of the warehouse X

are made of a material easy to maintain.

Improvement:

2.

You can put newly arrived products on the floor. x

Improvement: Products must never be put on the floor.

3.

Sunlight can affect the quality of the products in the warehouse in a negative way.

Improvement: x

4.

The ideal temperature in a warehouse is 25 ° C. x

Improvement: In a warehouse the ideal temperature is between 15 and 20°C.

5. Isolating the warehouse is not required, occasional frost is x

good to keep the products longer

Improvement: A warehouse has to be isolated: frost can influence the quality.

6. The store keeper opens the window in the warehouse and a bee flies in.

Is that allowed? x

Improvement: You can open a window but only if it is provided with a window net.

7. Restaurant linen and food products are x

stored separately.

Improvement:

8. Maintenance products are stored at the bottom shelves in x

the warehouse.

Improvement: Maintenance products are kept in a separate cupboard that can be locked.

9. Checking the warehouse once a month is OK. xImprovement: You have to check the stock weekly.

10. Xander puts the newly arrived tomatoes behind x

the other tomatoes. This is according to the FIFO system.

Improvement:

Exercise 3

The storage of goods in the refrigerator and freezer rooms.

Answer the following questions with right or wrong, and correct if

required:

Questions True False

Wood is a very good material to use in these rooms. X

Improvement: Avoiding the use of wood is best in the kitchen.

The floor and walls are made of a material that is easy to maintain. X

Improvement:

Cleaning the cool room/refrigerator thoroughly once a month is very good. X

Improvement: The cool room/refrigerators has/have to be cleaned fortnightly.

Lyndsey, the housekeeper, had to scrub very hard on that caked tomato sauce this week. X

Improvement: Spilled food has to be cleaned immediately.

Half an hour after the delivery Bart decides to put the products in the refrigerator/cool room. X

Improvement: After delivery chilled products have to be placed in the refrigerator immediately:

You avoid to break the cold chain.

When Bart closes the door of the refrigerator compartment, X

we notice the temperature is 7 ° C.

Improvement: The temperature in the refrigerator is max. 3°C.

When Lyndsey closes the door of the freezer we notice that the temperature is -18°C.X

Improvement:

Pyotr, the chef of the restaurant, asks Jesse to put the soup in the fridge. Jesse takes X

the temperature and he sees that the soup is still 65 ° C. He decides to wait until the soup is 15 ° C. Then he puts it in the fridge.

Improvement:

Zuma puts the chocolate mousse jars uncovered in

the refrigerator because they will be used immediately. X

Improvement: Products that are put in the refrigerator always have to be covered.

When they are immediately used, a label is not really necessary. If they are used later on,

a label with all necessary data is necessary.

The raw, fresh fish is delivered today, Xavier

puts it on the top shelf in the refrigerator. X

Improvement:

Daisy removes the soup from the freezer and puts it on

the shelf. Moments later she notices little drops falling on the floor. X

Improvement: When taking the soup out of the fridge Daisy puts a

dripping tray under the soup.

Laude checks the stock monthly and removes the

expired products from the refrigerator. X

Improvement: The stock has to be checked weekly.

When someone enters the cool room/refrigerator, he sees

a box and wonders what it contains. X

Improvement: If possible you remove the cardboard on arrival and you put

the product in clean material. You put the identification of the product, mentioned

on the cardboard, on new labels. If this is impossible you put the cardboard in

the refrigerator and you put a clearly visible identification (label) on the cardboard

(this should be present on the original packaging).

Exercise 4

Which 6 items do you mention on the packaging of frozen foods?

Kyan is about to put the soup in the deep freezer and writes a few things on the packaging.

Can you help him because he has forgotten some things.

Kyan wants to put what is left of the soup in the freezer.

He mentions the following on the packaging:

. He writes it is tomato soup.

. He also writes how long the soup will keep.

. He mentions today's date.

. He mentions the amount of soup portions.

. He mentions his name.

. He mentions the products must not be frozen again after it has been thawed.

What do you mention on chilled products? In the situation below

Tibe wants to put products in the cool room/fridge. What does he have to mention on the products? Can you complete what Tibe has forgotten?

Tibe has made too much mayonnaise, he wants to keep the rest in the refrigerator to use it later. He mentions the following on the packaging:

. He writes on the package that it is mayonnaise.

. He mentions the utmost expiry date.

. He mentions the name of the person who made the product.

Tibe packed meat in a vacuum package and puts it in the cold room.

He mentions the following on the package:

. On the label he writes that it is veal.

. He writes his name on the label.

. He mentions the utmost expiry date.

He mentions the regeneration time because the meat was put in a vacuum package.

Exercise 5

What is decay of food? Complete.

1. Decay means that the quality of the food products diminishes. Decayed food usually makes people ill.

2. Below you find 4 pictures of decayed food.

Identify what you see.

Examples of decay Type of decay

1. Mould

2. rotting of fruit

Examples of decay Type of decay

3.

expiry date has been exceeded

4.

milk chocolate turning white

3. Below are three images of decayed and fresh food. Cross out the rotten food and motivate your answer.

Examples of decayed and fresh food Motivation

1.

The second apple is rotten. It is turning brown and is shrivelling.

2.

The first photo is bad cheese.

There is mould.

On the second photo you see bleu-veined cheese. During its production spores of mould are added, so you can eat this cheese.

3.

The second banana is rotten. It has brown spots and the taste is not that good anymore. It tastes a bit mealy. The

first bananas are not ripe yet.

4. What do you always check when purchasing products?

Use the correct word in your description.

1. Packaging =

The material in which you can find food. This material can be in

plastic but also ¡n cardboard, metal, et al

2. Expiry date =

This datum on the food product or its packaging gives

information about the period that you can keep the food product.

3. Temperature =

This datum is checked on taking the delivery of the products, especially in the case of

frozen and chilled products.

Advanced exercises

Exercise 1

Today you are responsible for the storage of goods. A lot of products are delivered. Where do you keep the following products?

Products to be stored Storage accommodation/storehouse

1. Flour Warehouse

2 Meal Warehouse

3. Tomato puree Warehouse

4. Breadcrumbs Warehouse

5. Vanilla ice cream Deep-freezer

6. Leeks Refrigerator

7. Apples Refrigerator

8. Frozen raspberries Deep-freezer

9. Meat Refrigerator

Exercise 2

In the following case you see Xander at work.

The warehouse is his responsibility. Read the case and look whether you

can give Xander advice on storage in the warehouse. Also indicate where he does well.

At the time Xander chose stainless steel racks.

The walls and ceiling are covered with

easy to clean plates. Hence Xander does not have to spend much time cleaning.

That morning there is a delivery. He puts

the products on the ground. Previously, the sun could shine inside the

warehouse, but when Xander heard this could affect the quality of

the products, he had the windows taped with

foil that keeps out the sun. Sometimes he opens the window

for extra ventilation.

In wintertime he does not like the work. He then wears

a thick pair of gloves and a thick hood. Then it seems

colder inside than outside. Xander notices

the restaurant linen has been brought that day. He puts this down next to

the other products. In a cupboard in a corner far away from

all food Xander has a lockable cupboard.

That is where he keeps his maintenance products. It has

been a month since he checked the stock. He intends to do this today, definitely. Later on he is organizing the warehouse. He takes the tomato crates and puts them in front of the

other tomatoes.

Advice What does he do well?

1. The racks are stainless steel racks and hence easy to maintain. Xander did well choosing that material.

2. The plates used to finish the ceiling are easy to clean. Here, too, Xander made a good choice.

3. Xander must not put the delivered goods on the floor.

4. He solved the problem about the sun shining in well by taping foil on the windows.

5. Xander makes sure there is a screen in the window before he opens it. This way insects cannot enter the warehouse.

6. Is the warehouse isolated sufficiently when temperatures are really low in wintertime?

7. Do not forget Xander: you must not put food on the floor. Food and other products, such as maintenance products, have to be stored separately.

8. Xander keeps food and other products separated in a correct way: he keeps maintenance products in a lockable cupboard.

9. Xander has to check the stock weekly and not monthly.

10. Xander puts the newly delivered tomatoes in front of the tomatoes that were already there: that is not correct. He has to apply the FIFO system.

Exercise 3

In the following case you see Jordy at work. The refrigerator and freezer rooms are his responsibility.

Read the case study and think of advice on storage in the refrigerator that you can give him. Also indicate where Jordy does well.

Jordy goes to the refrigerator and freezer compartments. It has been a month since he cleaned them thoroughly. He cleans the wooden cupboards and the floor. He has to scrub really well because there are leftovers of tomato sauce. While he is scrubbing he hears his name called. He immediately goes for a look.

The supplier has just brought a new delivery. He signs for taking the delivery of the goods and leaves them outside. First he finishes what he was doing. Half an hour later he remembers that he still has to store the delivered products. He puts the fresh vegetables in the cold room and he puts the meat in the freezer.

When he closes the refrigerator, he sees that the temperature is 5 ° C. A moment later he hears the chef shouting that he has to put the soup in the cold room. He checks the temperature of the soup: it is still 50 ° C . He decides to leave it to cool to 15 ° C and to put it into the cold room then.

When the soup is cold, he puts the open pot on the bottom shelf in the refrigerator. Moments later Jordy puts something else in the refrigerator.

He sticks a label on the packaging and mentions today’s date and the storage time.

It is the end of the day and he goes home.

Advice to Jordy What does he do well?

1. Jordy cleans the room fortnightly instead of after a month.

2. Spilled food such as tomato sauce on the floor has to be cleaned immediately.

3. After delivery the chilled products have to be put in the cold room immediately. If he does not do that the cold chain has been broken.

4. The temperature of the cold room is too high. Temperature has to be 3°C max.

5. Jordy leaves the soup to cool for a good period of time before putting it in the cold room.

6. Jordy must not forget to cover the soup and label it before putting it in the cold room.

7. Jordy puts the soup on the top shelf in the cold room: it is a finished product.

8. What he puts in the cold room after he has put the soup there, has to be labelled with a label providing all the information necessary. He does this well.

Exercise 4

How do you properly pack the following items?

Products Packaging method

Leftovers of soup On the packaging of the soup you mention:

(In the freezer). . the name of the product,

. the amount,

. the name of the person who puts the soup in the

freezer,

. text "frozen (date)",

. utmost expiry date,

. text "do not freeze again after thawing".

A jar of mayonnaise. On the jar you mention:

. the name of the product,

. the new utmost expiry date,

. the name of the person who did it.

Leftovers of Leftovers of tomato paste have to be removed as canned tomato paste quickly as possible from the tin into another

container. You mention the following:

. name of the product,

. the new utmost expiry date,

. the name of the person who did it.

Meat in vacuum packaging On the packaging (label) you mention the following:

. the name of the product,

. the utmost expiry date,

. the name of the one who did it,

. the regeneration period.

Exercise 5

What is decay of food?

Decay means that the quality of the food diminishes in such a way that the food is no longer meant for consumption. People usually become ill after having eaten rotten food.

Give seven examples of decay of foods.

. Bread becoming mouldy.

. Milk products turning sour.

. Rotting of , e.g., fruit, veg, et al.

. Exceeding the expiry date.

. Fat becoming rancid.

. Peeled apple turning brown.

. Bad odour.

How can one prevent decay of food? Give 3 tips.

Checking by using an appropriate measuring device and forms to register determinations.

Make sure that your fridge and pantry are well-ordered. Products with limited keeping qualities have to be put in front of other products on the shelf.

This way you will not forget you have those perishable products in stock.

Products that have to be stored in the fridge have to be put back there as soon as you can.

What has to be checked always (chilled,frozen and dry food?) (Hint: think logically)

You always check:

. the packaging and

. the use-by-date

Part 4: Product information

Basic exercises

Exercise 1

Topic: eggs

Fill in the crossword based on the information description.

Horizontal Vertical

1.You dispose this immediately when your eggs breaks.

3.Place you were you store eggs.

4.next to the packaging date, you also control the … date.

6.You disinfect your …. Always when worked

2. You preserve broken eggs that is not used immediately in a ……bowl in the refrigerator.

5. you have to clean and ……. The place where have worked with eggs.

with eggs.

7.This you have to do when the eggs are outdated

Cross word

1 HAARSCHALEN= SHELLS

2 AFGEDEKT=COVERED

3 KOELKAST=REFRIGERATOR

4 LEGDATUM= LAYED DATE

5 ONTSMETTEN= DISINFECT

6 HANDEN = HANDS

7 VERNIETIGEN =DESTROY

Exercise 2

Topic: the storage of goods.

True or false?

Cross the right column (T=true, F=false)

Storage in a warehouse T F

1 There has to be an identification on all products. That is: the name of the product and the expiry date.

2 The ware house should be isolated against frost or high temperatures.

3 The temperature in the ware house have to be 20 degrees Celsius.

4 Maintenance products can be store in a separate room.

5 Windows that can be opened from a flying window should be provided

6 Products can be directly placed on the floor.

Storage in a refrigerator and deepfreeze

7 when you spill goods, you can finish with what you doing first before cleaning up.

8 In your deep freezer area, you can make use of a wood planks.

9 Your refrigerator installation have to be in the prescribed temperature.

10 You have to compulsorily clean the refrigerator every week.

Topic: Freezing in.

The restaurant where you work are closed. The number of client that ordered plat du jour was very less and due to this there is left over steak. You are going to freeze this in.

Below is a label that you are going to stick on the bag you going to freeze the steak in.

Complete this label:

Solution:

Product name: steak

Freeze in on:26/05/2010

Best before:26/07/2010

Do not freeze in again after defreeze

Exercise 4

Topic: The season calendar.

We organize a Christmas party at school. We thought of a menu but we want to work connecting to the season.

Example:

1. Asparagus in February would not be a suitable choice.Asparagus are not available at that moment.

2. Filled bell pepper in march could be possible but would be more expensive than the others.

3. European plaice in November would be difficult because the fish scarce. Better to choose another fish.

Above are few examples that can help you to adjust the menu below to seasons. We are in the month of December and want to organize our Christmas party. Control the menu below with the help of the season calendar and do the necessary adjustment.

Solution:

Menu

-Tomato soup finished with parsley.

→ parsley is available the whole year. Tomato are not available anymore in December, you can choose pumpkin soup or carrot soup.

- Cod fillet.→ Is difficult to get in December, a good alternative can be Pollock.

- Potatoes.→ note choose for preserved potatoes,Prime potatoes are only available in June.

- Vegetable bed.(choose suitable vegetable)→ examples of season vegetables in December are mushrooms, carrots, celery, winter leek.

- Strawberry biscuit.→strawberry are not available during the winter, you can choose kiwis, banana, tangerines, oranges, pears.

Advance exercises

Exercise 1

Topic: eggs.

In the text below you would see that there is a number of fault concerning use of eggs. Take away the fault and write what the traiteur can do to get along with eggs.

Situation: the traiteur.Piet is a traiteur from Hasselt. He has a barbecue party and has to a lot to prepare.

Piet found out he just got only few eggs left and they are from two weeks ago when he also had a party. He quickly calls his supplier if they could supply him. Luckily that was not a problem, the supplier brought the eggs.This afternoon Piet is going to prepare his food. Good that the supplier was still able to come this morning, Piet hurriedly takes the eggs and placed them in the kitchen already.

Piet still has to make mayonnaise for his salad. He breaks the eggs. He place the shells next to his work top.

He prepares the mayonnaise and placed it in a section further on the work surface, that he need later in the evening. Oh, Piet broke too much eggs, no problem, he puts them in a bowl and place them on his work surface.

After that he takes the chicken and laid it down on the working surface and cut it in pieces. He is going to a make a delicious bouillon from that.

Three days later, after his barbecue party, he saw the broken eggs still on his work surface, he is going to use them to make chocolate meringue.

Situation that goes wrong? How it should go?

Piet found out he only has few eggs lefts and they are from two weeks ago.

Use the eggs as fresh as possible.The eggs that Piet had were two definitely two weeks old, it is better he use fresh eggs.

Good that the supplier cold still come this morning, hurriedly Piet takes the eggs and

Preserve the eggs coolThe supplier brought the eggs this morning,

placed them in the kitchen already. while Piet is going to use them in the afternoon. In this case it is better for him to preserve them cool.

He places the shells temporarily next with work sheet.

When you break eggs, remove the shells immediately.Piet place broke egg shells next to his work surface. This can cause contamination to other foods. So he has to dispose them immediately.

He prepares the mayonnaise and places a section further on the work surface, he needs that in the evening.

Place things prepared with eggs immediately in the refrigerator.Piet made something namely mayonnaise, it is processed with egg. He has to put it in the refrigerator immediately.

Oh, Piet broke too much eggs, no problem, he put them in a bowl and place them on his working surface.

Broken eggs that is not been used in a dish immediately should be put in a bowl covered and preserve in the refrigerator.Piet put the broken eggs in a bowl but he has to also cover it and put it in the refrigerator.

After then he takes the chicken, placed it on down the work surface and cut into pieces.

After use of eggs wash and disinfect the table first and clean and disinfect your hands.Piet just made mayonnaise, this is a dish with egg. After then he wants to cut chicken in pieces but he has to disinfect his work surface and he also forgot to wash and disinfect his hands.

Three days later, after his barbecue party, he saw the broken eggs on his work surface, he is going to use them to make chocolate meringue.

Use broken eggs within 48 hours.Piet saw his broken eggs still on his work surface, that is supposed to be in the refrigerator.Broken eggs have to be used within 48 hours, he is also late in time to use them.

Exercise 2

True or false?

Cross the right column (T=true, F=false) and motivate your answer.

Storage in the ware house T F Motivation

1 There should be an identification on all products. That is: the name of the product and expiry date.

The production date should also be stated.

2 The ware house should be isolated against frost or high temperature.

Otherwise the products will melt and get a weird color (like chocolate).

3 The temperature in the ware house have to be 20 degree Celsius .

The temperature have to be between 15 and 20 degree Celsius

4 Maintenance products can be kept in separate room in the kitchen

They should be kept in separate room outside the kitchen

5 Windows that can be opened from a flying window should be provided

In that way no insects or other harm can come in

6 You can place products directly on the floor.

No product should be placed on the floor.

7 When you spill goods, finish with what you doing first and after then you can clean.

You have to clean up immediately.

8 You can make use of wood planks in your deep freeze area.

You should avoid wood as much as you can.

9 You have to maintain the prescribed temperature for you cooling installation

10 You have to compulsorily clean the refrigerator every week.

You have to clean the refrigerator at least every 2 weeks.

Exercise 3

Questions and answers related to storage of goods.

Assignment: Below are objective questions. Circle the right answers.

1. Why is storage of goods important?a) To avoid good spreading all over.b) To avoid decay.c) For the control of food agency.

2. Why should the floors and walls in a ware house and the cooling area are made to keep material easily.

a) Then you can clean material easily.b) Then you don’t have to spend much time cleaning the area.c) Not to shift.

3. You have preferably different cooling rooms. If this is not possible because of use of space, then you make a demarcation between:

a) Dairy/end product and “dirty” products.b) Fresh goods and old goods.c) “private”- use and professional use.

4. What do you always have to do with groceries that are stored in the cooling, except it is been consumed immediately?

a) Packaging.b) Dating.c) Packaging and dating.

5. After preparing sandwich chicken-Hawaii there are still some pineapple in your tin. What do you do with it?

a) Leave the pineapple in the tinb) Put the pineapple in a plate.c) Put the pineapple in bowl with a cover.

6. How long can you keep freeze in foods?a) Maximum two months.b) Maximum six months.c) Maximum one year.

Exercise 4

Topic: The freeze in of products.

Below is a number of examples of freeze in/ cooled products. Assignment: find out if the labels of these products are correct.Motivate you answers still.

1

Rabbit drumstick Freeze in on 30/11/2010 Don’t freeze in again after defreeze

Is the label okay?

Yes- no

Incase no: what is missing/ what is wrong?

Till when can you keep the product(30/01/2011)

2 Is the label okay?

7/12/2010 Don’t freeze in again after defreeze.

Yes- no

Incase no: what is missing/ what is wrong?

a) the product name: calf sausages

b) expiry date: 7/02/2011

3

Pork filletPackaged in on 4/02/2011 Best before 4/4/2012 Don’t freeze in again after defreeze

Is the label okay?

yes- no

Incase no: what is missing/what is wrong?

The expiry date is wrong: you can only keep freeze in products for only 2 months(4/4/2011)

4

Mixed minced meatFreeze in 30/08/2010Best before 30/10/2010Don’t freeze in again after de freeze

Is the label okay?

Yes- no

Incase no: what is missing?

5 Is the label okay?

raspberry Best before 20/03/2011Don’t freeze in after defreeze

Yes- noIncase no: what is missing?

The date it was freeze in was not stated.( suppose 20/1/2011)

Exercise 5

Topic : the season calendar

We organizing a school party. We have thought of a menu but want to work relatively to the season.Control the menu below with the help of the season calendar and do the necessary adjustments and explain why you choose the adjustment.

- Let the students look properly if they can get the vegetables in the given period.- Let them think why they have to look for an alternative. Vegetables and fruits that are not

season related are more expensive and taste less than during its season. Educate them on that and let them think properly of an alternative, also on ecological level.

- You can obviously also write over course work with business management.

Menu

- Tomato soup finished with parsley.→parsley is available the whole year. Tomatoes are no more available in December. You can choose for pumpkin soup or carrot soup.

- Cod fillet.→ is difficult to get in December, a good alternative can be Pollock.

- Potatoes.→This does not form any problem.

- Vegetable bed (choose only suitable vegetables)→examples of season vegetables in December are mushrooms. Carrots, celery, winter leek.

- Strawberry biscuit→strawberry are not available in the winter, you can choose for kiwi, bananas, tangerines, oranges, pears.

Attachments: Review Eco-labels

A lot of labels and independent organism helps us to answer the 3 scarcity criteria’s products quality. If you want more information about these labels, you can click on the label or take a look on the website labelinfo.be

Reduce the ecological finger print:

AB

The AB-label is managed from France by “l’agence BIO”. This agency is in charge of the development and promotion of biological agriculture.

ATRIs an organization that groups a set of tour operators that wants to co-operate on more justified tourism. Their principles are based on respect, solidarity and quality.One of their goals is to bring a label to the market for “ justified tourism”. The members engage in applying a set of principles that has to lead to a more responsible tourism There is an independent annual control by the AFAQ-AFNOR.

Europees bio labelThis label is managed by the European commission. They ensure an organic agriculture according the regulations (CE) Nr 834/2007 of the board of the 28th of June 2007

Bio-equitableBio equitable groups a set of KMO’s that works according to the principles of durable development. For 15 years they make promotions for biological culture in the south and compel business with lands assuming the principles that both partners are equal. The label is known for different products like chocolate, fruit and vegetables, herbs…. The logo is known through an accredited and independently working control-instant (Ecocert).

Blauer EngelThis is the eco-label of the Dutch government, known for about 400 products and services that strives to answer environment criteria.

Blauwe flagThe blue flag stands to guaranty full quality during tourism on the shore of the inside irrigation. Boat port and swimming ponds can be differentiated this way on the water surface quality, internal environmental care, environmental-education and safety. Choosing for the blue flag requires a permanent effort of assets. The quality label is to be renewed every year.

CosmebioEstablished in 2002 by the decade laboratory for cosmetics, COSMEBIO caters for the effect of a lasting book for ethic cosmetics. COSMEBIO is at the moment an organization with more than 140 members and about 4000 certified products. Products carries the label stand for minimal 10% of biologic products. The botanical ingredients have to be minimum 95% from

the botanical agriculture.

Cradle to cradleThe certificate” cradle to cradle” is known to companies that makes product to a set of ecological and durable principles. The origin of the material is considered(also the side of healthiness and environment), the design in function of reuse, recycling or composting, the use of renewable raw materials and energetic efficiency, rational water use and the social responsibility. The three levels of certificate approval by the green bazaar are silver, gold and platinium.

Demeter

Demeter is the quality label for organic-dynamic companies and products. The organic-dynamic agriculture is in the first position 100% dynamic. This is controlled and certified by the Demeter institution.

Ecocert

Ecocert is a control and certification-instance under other accredited for carrying out control concerning organic agriculture. Ecocert also develops burden books with environment criteria for the certification of certain product categories. Hereby this is about ecological and biological cosmetics and perfume, ecological cleaning agent and biological textile.

Ecogarauntie

The label Ecoguarantie insure consumers that their products answers the most strict demands on the area of quality, safety, and durability.

Ecolabel

The European Ecolabel is known by all lands that forms the European union. The is known for environment friendly products and services.

CO2 Label

Car dealers have to place labels when selling new cars with the colour sequence that shows in a simple way how CO2 the car in question discharge

Energie efficientie label

In 1992, the European commission approved a regulation that is compulsory to state the energy use of electric house hold equipment on the label.

Energy Star EU

Energy star EU has the same products as Energy start US (CF.below) but also keeps in mind the needs of the European commission.

Energy Star US

Energy Star is a program of the American agency for protecting the environment and the department for energy. They help consumers to save money and protect the environment with effective energetic products.

EPEAT(Gold)

EPEAT(Electronic product Environmental Assessment Tool) is an evaluation instrument, controlled by independent establishment. That helps consumers to compare the ecological performance of their screen

and computers. The products have to meet 23 compulsory criteria and also at least 75% of the additional demands to get the label. The EPEAT-program was established by the American EPA (environmental protection agency) and emphasize on the IEEE 1680 standard that evaluate the ecological performance of computers.

ESR

Eceocert has a burden book processed with the condition here that has to be satisfied in order to be certified to be a fair trade product. The burden book (ESR, échanges, equitable, solidarity, responsible) is there to the availability of products that wishes to recover their engagement in this domain. The burden book anticipate a minimal price guaranty, the creation of a social fond and place up a sequence of environmental criteria( banana, cotton, and flowers have to be from organic agriculture). Ecocert is a member of the fair trade platform (PFCE, Plate forme du Commerce Equitable) since October 2007.

Fair Flowers far plants

FFP s a new initiative to stimulate production of durable grown flowers and plants. Durable grown flowers and plants are produced with respect for people and environment.

Flower Label program(FLP)

The FLP wants to stimulate the cultivation of plants and flowers(on environment and social surface) as wells in the north and zuid.

FSC

Forest stewardship council (FSC) offers wood from durable forest management and under supportive active measure and initiative that have effect on the forest management to better the world scale.

Gite Panda

Gite Panda insures a house in a natural district known for his beauty. The gites are built from natural building materials and are being exploited in a respectful way for environment and nature.

GOTS

GOTS of global organic textile standard is a new label created by an international work group for the harmonisation of certification of organic textile on global side.

Members of the work group are the Dutch IVN (International Association Natural textile industry), The English soil Association, The organic Trade Association from the US and the Japanese Organic Cotton Association.

Groene sleutel

This is an international certification mark for environmental friendly tourism companies. With acquiring the green key engages the company in a durable way to work. Energy and garbage, without admitting the side of comfort.

Hotels au naturel

The hotel that signs this charter are planned in on regional nature parks, countryside or on the outskirt of village communities in France. Furthermore differentiating the hotel by the means of their ecological practices that is based upon the environmental impact of the hotel and reduce the corresponding activity.

MSC

De MSC is an independent world organization without profitable intention, established with the goal of finding solution to the excessive catching of fish.

.

Nature et progress

Het is a private-label that guaranty a product that is from organic agriculture and that the farmer and cattle breeder that respect the nature.

Nature plus

The nature plus label is known for building materials that answers 3 essential criteria: health, environmental protection, and product quality.

Nature textil

The “Nature textill-label” says that a product is from natural fibers, that are namely from organic agriculture. The producers in the whole chain have to answers on different social and environmental criteria.

NF

The NF environmental label ensure the quality and the safety of products and certified services. The brand ensures also the voting with he power of his standards and with a sequence of quality criteria.

Milliekeur

Environmental certification mark is a label from The Netherlands. The criteria are developed, for feeding as well as consumption goods, services and enterprise.

Soil Association

The label of soil Association can be found on product with a minimum on organic ingredients, minimal transformation and less to no synthetic ingredients. Furthermore it has to be shown that the ingredients cannot damage the health.

In a word the products with this label has a minimal impact on the living environment.

Skal

Skal hold strict supervision on the organic products in The Netherlands.

They do that through the means of inspection, certification and sanctions by violation.

Skal is an independent control-instance in assignment from the Government.

Nordic Swan

The Nordic Swan label is an official environmental label n the Scandinavia Lands (Norway, Finland, Denmark, ,and island).

Umwektziechen

VIBE

VIBE (Flemish Institute for BIO-Ecological building and housing) informs about health and environment responsibility building and housing. This is from the stand point of health and environment. Their purpose is to show Builders, building professionals and government configuration the way as much as possible in bio-ecological building and housing.

Biogarantielabel

Is a Belgian brand for the biological product. When you buy a product that ha the biogarantielabel, then you can be sure that t was grown biologically. The label is after all only allowed on products that are produced and processed according to the legal regulation concerning bio agriculture and feeding.

Independent organismen that makes classification:

QUEST Kwaliteiterkenning

QUEST vzw is the quality centre in Belgium for small renewable energy technologies. QUEST recognizes installation companies of photovoltaische sun systems and water pumping that certain quality demand.

Ecoscore

The ecoscore allows the environment prestation of vehicles to be estimated by keeping in mind The most important environment-impacts the vehicle cause. On every vehicle an ecoscore can approve between 0 and 100. The closer a vehicle gets to 100, the more environment friendly it gets.

Forum Ethibel

The ethibel quality label are for investers, a guaranty that his Money is only invested in durable companies. The selection happens based on an evaluation model.

Cluster Eco-Build

The cluster Ecobuild is one of the projects to support durable building and renovation as a answer to the result of climate changes. The project suits the approach of durable development and supports not only the development and the durability of the Brussel enterprises but create jobs also.

Cluster Eco-construction

Eco-construction build with respect for the environment and ensures at the same time a maximum comfort to the inhabitants.

Construire avec lenergie

This is an initiative of the Waals minister of the energy to promote building new houses with less energy usage.

Green peace

Green peace is mentioned here because they make a classification of suppliers of green stream.

OKO-TEST

OKO-TEST s a Dutch magazine that test goods usage. The magazine is especially known for the strict judgments whereby the environment and health criteria are still taken along. Every month sequences are analyzed by independent laboratory. After then the results are been studied by a science committee to finally publish it. OKO-TEST is no label, but guaranty the quality of the product.

PAE

The PAE makes a judgment about familial energy use. Your house is completely analyzed (wall, roof, floor,….) Together with your heating system.

Pmp

PMP (The passivehouse-platform) has it as a goal to stimulate the building of energy thrifty buildings, based on the passivehouse-concept. On this The platform wishes to bring the companies together on one hand that started with this topic and to support them by the

development of passivehouse-technology. On the other hand the passivehouse-platform wants pass information to all interested parties as much as possible.

Reseau Financement Alternatif

The goals of this network is to inform interested firms on an independent, correct and completely way of ll sorts of financial products(on area of ethic/or solidarity) available on the Belgian market.

Test aankoop

By carrying out comparation test and after then polishing the products or services with the best price-quality rate, Test-purchase is active till the improvement of products and services made for consumers.

Topten.be

This website offers advice to consumers and purchase responsibility in some sectors. Further on they give information that makes it possible to select products and judge their energy-efficiency.

Part 5 : Maintenance of materials

Basic exercisesThe solutions of this exercises are given in blue.

Exercise 1: Maintenance of small and big material.

1. Note the washing method to be used for the following statement.(manual dishwashing, or mechanical dishwashing)

Statement Manual or/ and mechanical dishwashing

1 Prewashing dirty food utensils first Mechanical dishwashing

2 Set the pressure of the water base of the nature of the to be washed utensils.

Mechanical dishwashing

3 Replace water as much as needed. Manual dishwashing

4 Keep in mind the choice of soap (can be aggressive at times)

Manual and mechanical dishwashing

5 Let the utensils drip off enough. Mechanical and manual dishwashing

6 Keep dirty and clean dishes separately

Manual and mechanical dishwashing

7 Limit drying with a hand towel Mechanical and manual dishwashing

8 Sort the dirty dishes Mechanical dishwashing

9 Wash your hands before you touch clean kitchen utensils and putting them in their position.

Manual and mechanical dishwashing

10 Dose the detergent the right way Manual dishwashing.

2. Maintenance of the dishwasher.

Exercise: Below you can find a couple of maintenance system.

Place a when maintenance treatment is applicable for the maintenance for the dishwasher and place a when the maintenance is not applicable for the dishwasher.

Maintenance care

Remove the lime stones regularly.

Replace water regularly.

Look at the screw regularly

Clean the washing machine at least twice a month with “CIF” .

Remove dirt from filter and clean the filter with hot water after every use.

You have to control the temperature of the water of the dishwasher weekly.

Replace baskets in the dishwasher yearly.

You have control the dosage system of the soap monthly.

The difference between small and big materials.

Below: you will find a tablet with pictures.

Note next to the picture what the picture is about.

Small material

Small material

Big material

Small material

Small material

Big materials

Exercise 2: Cleaning

1. Exercise: You can find the different steps of cleaning below. It is the intention that you place the steps in chronological order. Do this base on the number you place before the step.

3 wash with right amount of detergent and water.8 dry in the most hygienic way.2 prewash4 Ensure enough processing or contact time.1 remove rough dirt.7 rinse thoroughly again with clear water.

6 Disinfect with possible allowed disinfectant.

2. task: Are these statement True or false? When the statement are not true, underline the fault and note down the right answer. With “Correction”

Statements T F

1 Visible dirt should be removes and cleaned immediately.

Correction:

2 When you cleaning the kitchen, during mopping place objects that are on the ground on the working surface.

Correction:

It is never allowed to put objects that are on the floor on the working surface.

3 Always read guidelines before you use maintenance products.

Correction:

4 You can do a whole manual dishwashing with the same water.

Correction: replace regularly.

5 Hamsa spilled a bottle of milk in the kitchen. He left it alone and cleaned it up an hour later.

Correction:

Clean up immediately when you spill something.

6 Ensure a dosage device with some maintenance products from big boxes.

Correction:

7 You just finished cutting carrots. You placed the carrots in a bowl and cover it with a top. After then you clean your work surface.

Correction:

8 You use a special product to clean ceramic cooker. You are short of detergent and decided to clean your work surface with the same product

Correction:

The right product for the right task. A product should not be missing in a good management and should be always available.

9 Also the door handles, light switch telephone handsets and box opener should be cleaned every time.

Correction:

10 Cleaning materials can be kept in a closed closet.

Correction:

Exercise 3: Disinfecting .

1. below you can find work surfaces that you clean with disinfectant. Give an example and applicable picture for every category. Do this in the space available.

Work surfaces Picture Example

Work surfaces that comes directly in contact with foodstuff

Cutting board, work surface,….

Devices where there is no heat treatment

Meat grinder, slicing machine, scale

Materials that are dirty microbiologically

Drainage east, toilets

Exercise 4

Cartoon:

1. What is the cartoon trying to say? The cartoon is showing a possible germ. This can be bacteria’s , viruses or fungi.

What did the cartoon mean with pure devices?

Pure devices are devices that does not have any germs on it.2. What are the two major things that happen especially when someone is speaking of pure

devices?

Pure devices are devices that are both cleaned and disinfected, because a table that is just cleaned can still have the presence germs we don’t see that with our bare eyes, that is why it is important to disinfect.

Exercise progress

Exercise 1

1. State why it is necessary to disinfect devices and work surfaces beside cleaning?

When you clean, it doesn’t mean that the microbiologically clean(pure) and you can see it with your bare eyes.

2. In what way can you disinfect?- Through heating treatment.- By using a disinfectant.- By using boiled water or stream and in that way to kill bacteria’s when the contact time is

enough.

Exercise 2

1. Task: form an answer on the questions below.Give 3 advantages of mechanical dishwashing?1. The temperature of the water is higher.2. Specific cleaning and rinsing agents can be used that are more efficient.3. You are assured that the rest of the cleaning and rinsing agent are completely off after rising.

2. Task: circle the right answer.

By which rinse cycle is the temperature of the water the highest?

Manual rinsing Mechanical rinsing

3. What should you always do especially when you taking out dried utensils out from the dish washer?

You should always wash your hands first.

4. The maintenance of the dishwasher.

Task: fill in.

You should control the water temperature of the dishwasher weekly. You have to control the automatic dosage system of the washing dishwasher monthly. Remove the lime stones remains regularly. Look at the working of the screws regularly. After each use or service, remove dirt from filters and clean filters with hot water.

5. Manual dishwashing of small materials.

What should you always do when after you have washed materials?

1. Purity and2. Control the state of goods.

6 Is the picture below correct?

Yes? Why is the picture correct?No? why is the picture not correct

Yes:

No:These picture is not correct. When you dish wash manually is better to have separate pump basins to rinse and a separate pump basin to wash off.

7. Give 3 examples of small materials and 3 examples of big material.

Small material Big materials

1. Cutleries and glasses 1. Pastry machine2. Plates 2 vacuum device

3. pans 3 slicing machine

Exercise 3: Cleaning.

1. The cleaning of materials is made of 8 steps. Fill in steps plan.

Step 1: remove coarse dirt.Step 2: prewash.Step 3: wash with the right amount of detergent and water.Step4: Ensure enough processing or contact time.Step 5: rinse thoroughly.Step 6: possibly disinfect with allowed disinfectant.

Step 7: rinse again with pure water.Step 8: dry in the most hygienic way.

2. Give four factors that should be present in a good cleaning plan.

-mechanical processing, -temperature,-chemical processing, - time agreements.

3. Are the situations below good or bad. Motivate your answers.

a) Jan works as the chef-cook in the kitchen of a restaurant. After service he needs to clean his counter. The boss bought a new cleaning product and Jan doesn’t know this. He doesn’t know the amount of product to use, but he uses so much of the cleaning product as much as he needs. Fault: You should always read the user guide of the maintenance product.

b) During lunch, it is busy in the kitchen of the restaurant “Ecoline”.Sous-chef lieven is on the way to the cooling, but at the moment he passed the chef-cook, he turned around with a plate in his hand and. The food fell on the ground. But because of the pressure the chief cook decided to prepare the meals for table 7 first and clean after then.

Fault: when you spill something and you have to clean it immediately.

c) It is Tuesday evening and the last meals are out of the kitchen. The restaurant is closed On Wednesday and Thursday and that means that the kitchen has to be cleaned on Tuesday evening. Before Sabrina started wiping and mopping, she sets all materials on a working table. After she mopped, she cleaned the work table where she placed materials.

Good: Sabrina placed the materials that are for the ground on the ground and after then she cleaned the work table so that all dirt can be removed.

d) Behind the cooker, the kitchen is finished with glass. You clean the glass with a shine spray, but there is still meat that needs to be baked.

Fault: Never clean when there is there is an uncovered food stuff around.

e) Dishwasher Jana has a lot of work today. There is a communion and every has to be washed quickly so that it can be used again. Jana replace the water directly when its dirty.

Right: you should replace you washing water regularly.

1. How does detoxifying happens? Below is 3 situations that describe the treatment. Name the detoxification present in the situation.a) Kobe made a rice dish with wooden spoon. A day later the spoon still has the aroma

of the spices that Kobe used. To make sure that all microbes are removed, he places the wooden spoon in glowing hot water for an hour to process.

Detoxification: heat treatment.

b) During maintenance of the hall, there is a big stain of food remains. You have repeatedly tried removing it, but didn’t succeed. Eventually you decided to remove the stain with the help of a stain remover.

Detoxification: use of a disinfectant.

C) In the hall material stools are used. It is been cleaned 3 times a year. This happens with the help of a steam cleaner so that all the dirt can be removed and all the bacteria’s can die.

Detoxification: cooked water/ steam should be used to kill bacteria’s . attention, the only has effect when the contact time is long enough.

Part 6 : Transport of meals

Exercises basicsExercise 1

Fill in the following words on the right places:

Internal transport-cooling-regenerate-cold preparation-cold-storage-rewarming-cooked-cooled off

All movement that we make with food stuff within the firm is internal transport.

There are 4 steps carried out when we respect the cold chain.The dish is cooked first.

Then it is been cooled.

The food is been stored cold.

And shortly before the food is been served, it is warmed up again.

The 3 different processing that belongs to the cold chain are:

1. Regenerating,2. Cooling,3. Cold preparation.

Advanced exercisesExercise 1

Explain in 3 sentence maximum what the following kitchen materials is used for:

Digital thermometer=

These thermometer is used to control if you reach and keep the right temperature.

Calibrated thermometer=

These thermometer shows if the deep fryer is giving the right temperature. Calibration is actually to “gauge” the frying device on a certain value. In that way you know that the temperature of 175 degree Celsius, that you see on the temperature regulator of your deep fryer is 175 degree Celsius solid.

Fat test=

These test is carried out with a stroke that is dipped in the frying oil to see if it is time to change the oil.

Exercise 2

Is the following right or wrong? Correct if needed.

1. The core temperature of a warm dish needs to be brought under a temperature of less than 20 degree Celsius as soon as possible when cooling off.

Right-fault

Declare if wrong The core temperature of a warm dish needs to be brought under a temperature of less than 10 degree Celsius when cooling off.

2. Products that is to be allowed to cooled of should not be thicker than 4-5 cm.

Right - fault

3. All Warm preparations should be warmed very hard so that all the bacteria’s can die.

Right- fault

Declare if wrong

All warm preparations should be warmed enough so that the development of bacteria’s is prevented. Pay attention: too high temperature (overdone heating) can kill the bacteria but also forms chemical by products.

Part 8 : Pest Control

Basic exercise

Exercise 1

Is the theorem here true or false? Tick with a cross in the right column.

Theorem True false

1. Birds are not harmful. They are not transferors of germs.

2. Rodents are capable of biting through metal.

3. Young mice may be located in a work space through an aperture of 6mm

4. Mice can only get in if the door is left opened.

5. The law provides that the environment and the buildings must be free of rats and mice

6. A mice eats 30g of food and 60ml of water a day.

7. There are flying cockroach in Belgium.

8. Cockroach are shy.

9. Cockroaches do not cause sickness.

10.

Cockroaches are odorless.

Advanced exercise

Exercise 2

Is the theorem below true or false? Tick with a cross in the right column. Explain why the theorem is true or false.

Theorem True False

1. Birds are not harmful. It is not a transferor of germs.

Explain:

The sickness that are spread by birds are:

-salmonellosis(food poisoning) spread through contaminated bird nest.

-psittacosis: different symptoms from flu to lung infections, heart infection and hepatitis.

-new castle disease: painful conjunctivitis that can result to flu symptoms.

2. Rodents are capable of biting through metal.

Explain:

When their teeth wears out , they grow back and get tightened again.

3. Young mice may be located in a work space through an aperture of 6mm

Explain:

Young mice are very small whereby they can go through the smallest opening somewhere and work there.

4. Mice can only get in when the door is left open.

Explain:

Mice gets in through:

-through crevices under doors;

-through gates in walls and cavities on roofs;

-they climb on walls, cables, lines, hand rails;

-through hoist way and emergency exit;

-through lines and plumbing.

5. A mice eats 30g foodstuff and 60 ml water a day.

Explain:

A rat eat 30g and drinks 60 ml a day. A mice already has enough with 30g food and does not drink of barely 3 ml a day.

6. There are flying cockroaches in Belgium.

Explain:

Flying cockroaches are only found in warm countries.

7. Cockroaches are shy.

Explain:

They mostly leave their hiding place in the night.

8. Cockroaches do not cause sickness.

Explain:

Cockroaches causes the following sickness:

- salmonellosis,

-tuberculosis,

- diarrhea,

- gastroenteritis,

- parasite infections

9. Cockroaches are odorless.

Explain:

There is a persistent odor: even cooking does not take away the odor.

Exercise 2

Below are questions solve. Note each of your answers under each questions.

1. Can my dog run around in the kitchen of my restaurant.Why yes, or why not?

Answer: the fleece of animals are filled with insects. It is the transferor of germs.2. What does preventive pest control means?

Answer: precautionary measures should be taken that ensures that there is no problem of pest.

3. Name 5 different kind of pest.

Answer: cockroaches, flies, mice, rats, mosquitoes, wasps, beetles, birds, ...4. What is the given law concerning opening windows?

Answer: All opening windows should be provided with windows with open with screens. 5. In which environment does pest preferably stay?

Answer: warmth, water, food.6. What is a screen?

Answer: flying window.7. Destroying agents have to comply with statutory regulations. Do you know any?

Answer: legally recognized, have a technical marker and can be placed in the food industry.8. Are you allowed control pest without help of a specialized external firma?

Answer: yes, it allowed but without sound training, you will never have the needed knowledge (expertise) to control pest with enough degree.

9. What are the possible consequences resulting from insufficient pest control.

Answer: loss of clients, loss of money, damaged properties, bad image, contamination of food, fines, bad working atmosphere, you do not meet up with the law.

10. What happens when insects happen to be seeing in your kitchen during inspection?

Answers: money fines and with ongoing problems the business will be closed.

Part 10 : Dangers and Allergen

Exercises basisExercise 1

Are the following enumerated dangers or physical or a chemical danger?Tick the right column.

Dangers Physical dangers Chemical dangers

1. Contaminated piece of venison

2. Cooked ham with a weird smell

3. Fungi on young cheese

4. Rotten fish

5. The shell of a pecan nut.

Exercise 2

Give 3 examples of food allergens.

Babies that are allergic to cow’s milk People that are allergic to pecan nuts People that are allergic to oysters

Etc.

Exercises advanced

Exercise 1

Explain and give an example for each:

1. An allergen = a natural or artificial particle that can cause allergic reactions.

Example:Being Allergic to shellfish whereby you get red blemish on your skin.

2. Cross contamination = Bacteria that get on materials and get over to another food and contaminate that food as well.

Example:You julienne different vegetables on a chopping board. After that, without cleaning the board, you clean fish on the same board and knife. In that way, you contaminate the fish because you didn’t clean the knife and the board first and in between you didn’t wash your hands with soap neither.

3. A chemical danger= the presence of unwanted chemical particles in foodstuffs.

Example:A piece of meat that is burnt and you eat everything.

Part 11: First aid

Evaluation and testing

The evaluation of the objectives takes place after the First aid section has been gone through and is tested on the behaviour that the student shows. Use the self-evaluation slip to test which level of understanding the students have achieved.

Repetition of first grade:Didactic tips:

Divide the class in equal groups. Place per group a fire escape on the block , you can also draw it. The teacher ask questions. The group that gives right answer with the help of raising a card up in the air, can climb one step below. When a false answer is given, they have to climb upward. The group who comes out safely first, has won.

Question:1) How many minutes should one cool off a burn injury under running cold water?

a.10b.20c.15

2) What do you have to do first to care for a cut injury?a. Place a plaster on topb. Rinse with cold running waterc. Disinfect

3)What does one use to stop a stab injury? a. Sterile pressure band b. Ring bandage c. Triangle bandage.

4)What do you do best when bruising occurs?a. Lay ice on itb. Lay ice on it and place the body part higher.c. Put on a triangular bandage and place the wounded body part lower.

5) What is the good method according to first aid for a bleeding nose?a. Let the person bow backwards while he holds his nose.b. Let the person sit straight up with the head slightly backward and hold the nose for 5 to 10 minutes.

6)What you do when someone faints?

a. Loosen up the clothes, and lay the person in a quiet environment with legs a little bit higher than the rest of the body.

b. Loosen up clothes, lay the person in a quiet environment with the legs a little bit lower than the rest of the body.

C. Loosen up clothes, lay the person flat in a quiet environment.

7) Headache, illness, and nausea are symptoms of :

a. Fainting

b. Concussion

c. Poisoning

8) What is the right number of the Anti-poisoning center

a.070 245 245

b.070 345 345

c. 070 235 235

9) What should you definitely not do when a blister is formed?

a. I cool the injury off under ice cold running water.

b. I cool the injury off under cold running water and cover the injury with a sterile bandage.

c. I prick de blisters with a sterile needle.

10) Jan, works in the kitchen and have to take out an oven dish urgently. what can he do to prevent burn injury

a. Open the oven carefully

b. Open the oven carefully using oven gloves.

c. Open the oven carefully using a kitchen roll.

11) Lies, a kitchen help, has cut her finger. What do you do?

a. You rinse the wound with warm water, and disinfect.

b. You rinse the wound with cold water and put a blue finger plaster on it.

c. You rinse the wound with cold water, disinfect and put a blue finger plaster on it.

12) Which of the three situations below should Ahmed apply to prevent cut injuries for him and his colleague ?

a. he dropped a glass and walked to the hall, but cleans it up later.

b. he dropped a glass and picked up the biggest pieces.

c. He dropped a glass and cleans everything thoroughly with a broom.

13) Which of the situations below is the best to prevent bruises?

a. The staff in the hall should not walk and always close the doors.

b. In restaurant Picco Bello, a waiter is tripped off by the handbag of a client

C. The staff wants to serve clients very fast and walks quickly into the kitchen.

14) A client in your restaurant gets nose bleeding, this is taking quite a long time. Which of the tips below can you offer to help the person in question?

a. Lay a cold towel on the neck

b. Lay a warm towel on the neck

c. Lay a cold towel on the forehead.

15) Alex, a waiter of a restaurant “The Hof” has a bleeding nose, which of the situations below are never allowed to do?

a. You try to stop the bleeding by putting cotton wool in the nose

b. You slightly hold his head along

c. You let him blow his nose.

16)Zoe is the dishwasher of the restaurant. She broke a glass in the water she use to wash the dishes and takes the glass. She has a deep cut and there is a piece of glass in her hand. What is the best thing to do in this situation?

a. Cover the wound with a sterile bandage without pressure and inform the rescue service.

b. Lay a sterile pressure band and inform the rescue service.

c. Take out the glass, lay a sterile bandage on it and inform the help service.

17) Which of the answers below gives the right three steps of first aid in a situation of poisoning?

a. Safety first, find out about consciousness and breathing, raise alarm.

b. Find out about consciousness, breathing and raise alarm.

c. Safety first, raise alarm and apply first aid.

18) What can you absolutely not do with someone who is showing symptoms of poisoning?

a. Restraining the victim from vomiting.

b. Wash the remains from the mouth/ or lips.

c. Definitely do not on your own initiative give something to eat or drink.

19) A person is showing symptoms of poisoning through the skin. Which of the things below are you definitely not allowed to do?

a. Rub the skin and put a calming ointment on it.

b. Rinse the skin abundantly with water.

c. Control breathing.

20) A person is poisoned through respiration in the situations below. Piet rush to help. Which of the situations below is best for him to carry out?

a. He allows the person to breath in fresh air, he calls the help service and follows up the guidelines. In between he controls regularly the consciousness and breathing.

b. He gives the person a glass of water to drink, calls the help services and in between he controls regularly the consciousness and breathing.

c. He allows the person to breathe in fresh air and gives a glass of water to drink after that while he calls the help services.

21) Sweating, expansion of the pupil, shivering, and nausea are signs of:

a. Use of alcohol- or drugs.

b. Poisoning

c. Fainting.

22) You see Maxim repeatedly drinking a glass of whisky during work hours (practical lessons). What do you do?

a. You see the unsafe behaviour and report this spontaneously to the chef (teacher).

b. You keep silence.

c. You approach Maxim about it after the serving(practical class).

Basic exercises.

Exercise 1 : useful numbers

Task: Below is a number of logo’s picture from the help services. Name the service and give the telephone number. Look at the golden guide or the internet if needed.

Service: Fire brigadeTelephone number: 100

Service: PoliceTelephone number:General: 101e.g Dendermonde:052/25.12.00

Service: Medical urgencyTelephone number Belgium: 100European help number: 112

Service: Anti-poisoning centerTelephone number:070/245 245

Service: General practitionerTelephone number: (personal)

Service: PharmacyTelephone number:(personal)

The following telephone numbers are connected to certain region. Look for the region number in use for your area of the following services.

Awaiting pharmacy: 0900/10.500Awaiting doctor: you can find this number on the website www.huisarts.be

Exercise 2: conversation with medical urgency.

Case: Today is an important day for Michael. He is allowed to help at the bar for the first time. It is tremendously busy in the afternoon and he has to get drinks from the basement. Because it was his first day, he is going 200% for it. Everything went smoothly until he stumbles. Michael fell on the ground and has a lot of pain. He can barely move his feet.

You decided to call the help services. What do you have to say? Task: work in a group of 2 people and make a dialog between the Desk clerk and the person calling the help service. Both of you should write this down and introduce each other.

What does the conversation consist of:

-who are you?-what happened?-what have you tried doing already?-The address

Tips:-stay calm.-talk clearly.-to the point.

Example: (E=emergency service ----- J= Jeroen, colleague of Michael)

E: Emergency service, good afternoon, what can I do for you?J: Hello, you are speaking with Jeroen van Doornen. My friend fell when climbing the stairs and he cannot move his feet again.E: What did you people recently do?J:We placed ice on it.E: Ok. I am sending an ambulance. What is the correct address?J: Lindestraat 38 (football terrain).E: The ambulance is on the way. Stay where you are and do not move the victim.

Exercise 3

Task: what do you generally do with skin wounds? Fill in the exercise below.

1. You wash your hands.2. You rinse the wound with excessive flowing water so that the dirt can be properly

removed.3. Cover the wound with a sterile bandage.4. Keep on controlling your tetanus vaccination.

Exercise 4

You can find a fill in exercise below. Every exercise is about a certain wound. Fill in the missing word.

1. The cut wound.

- In case there is no strange object in the wound, you can stem the blood by pressing the wound for 5 minutes with a sterile compress.-Disinfect the wound with a watery solution of Chloorhexedine or isobetadine

Never use alcohol!

- Put on a blue plaster for a cut wound.

But do you do with a big cut wounds?

1) Stem the blood with a sterile pressure bandage.2) Do not disinfect yourself.3) Allow the wound to be stitched by a doctor.

2. The flesh wound.-this wound should be cleaned with soap and water.-dry this wound of with a clean hand towel or sterile gauze.

3. The stab wound- Big stab wounds have to be stemmed with a sterile pressure bandage.- Cover an opened wound with a clean and wet kitchen hand towel.- Never disinfect the wound yourself!- Allow the wound to be stitched by a doctor.

Exercise 5: The first aid box

Look for the first aid box in your school and in your practical class. Control it based on the check list and show the students the importance.

Absolutely needed in the hotel and management business

Material Cross when present

Rust free scissors

Quick bandage

Hydrofoil cotton

Sticking plaster

Disinfecting means for example isobetadine

Elastic tourniquet

Safety pins

Blue finger top plaster

Disposable plaster

Rust free pincer

Explanatory note.

A summary of measure that can be taken while waiting

for a doctor: example in the site : http://www.sobane.be/nl/personeel/pdf/per_fic02.pdf

Exercise 6

How do you carry out a heart massage? Mention next to the picture the correct step. (source:www.hetvlaamsekruis.be)

Heart massage Step

Step 6

Step5:

Place yourself perpendicularly on top the chest of the victim and lean with stretched arms about so that the limbs is pressured 4 to 5cm deep.

Step 1

Step 6:

Mouth-to-mouth resuscitation.

Step 5

Step 1:

Lay the victim on the back so that his face can lie facing upwards.

Step 2

Step 2:

Control the victim if he is still breathing.

Step 4

Step 3:start with the manual heart massage. Place the heel of your hand on the middle of the chest of the victim

Step 3

Step 4:

Place the heel of your other hand on top your first hand and twist your fingers together.

Exercise 7: Heart monitoring device (AED).

You make use of a AED to resuscitate someone.

a) Indicate on the pictures below where the plasters have to be placed.

(blanco) (Solution)

Tip:

-let the students place the plasters themselves on the practice doll.

-let the students carry out a heart massage themselves on a practice doll.

- switch on the medical school supervision for further information.

b) How does CPR works with an AED?

Picture CPR with an AED-device The right step

Step 3

Step 1

Step 4

Step 2

Step 2

Step 3

Step 1

Step 4

Step 5

Step 6

Step 5

Step 6

Exercise 8: Breathing obstruction.

Below, you will find two technique that you can apply in a case of suffocation.Name which technique is that pictured and fill in the steps plan.

Technique 1: Hitting the back.

1. Go sand behind the victim’s back.2. Support the chest with your hand and make

the victim bow to the front.3. Give maximal 5 steady hit ( with the heel of

your hand) between the shoulder blades of the victim.

Technique 2: chest bump.

1. Place yourself steadily against the victim’s back.2. Bring your arms under the armpit of the victim.3. Form a fist on half of the chest below.4. Grip the fist steadily with your other hand.5. Encourage the victim to cough and pull him to you.6. Focus your power to the back.

Exercise 8

Corner work: share the class in 9 groups. Each group gets a different topic (E.g in the kitchen : falling or slipping out). It is intended that the students can give preventive measure on the subject. Afterwards every group is going to propose their measures. Other groups can possibly still fill in.

→ Below are some possibilities.

A. In the kitchen1. Falling or slipping out.

How to prevent? Use suitable footwear(possibly an anti-slip sole). Ensure a clean floor. Do not walk in the kitchen.

2. Incinerate. How to prevent?

Use dry (not wet!) towels to hold warm objects. Keep off sauce pans from the edge of the stove. Do not place your hands on a hot cooker (control the stove always) Keep cover of pots away from your body when opening it. Wear the appropriate clothes(no loosed T-shirt or scarf) When you have long hair bind it together.

3. Cut wounds. How to prevent?

Do not throw knives in the sink. Wear safety shoes.

Do not let people wander about. Keep knives on a safe place (preferably a knife block) Be careful when using sharp objects. Always use a chopping board.

4. Electrocution. How to prevent?

Watch out when using electric devices, that the plug is kept out of reach of water.

Replace broken or damaged electric plugs.

5. Poisoning. How to prevent?

Store maintenance products in a closed cupboard. Buy detergents with a safety top. Never put dangerous substances in drinking bottles for example.

lemonade.

B. In the hall1. Falls.

How to prevent? Watch out for obstacles(stools, tables, serviettes, …). Wear appropriate clothes (no long suspense or skirts). Wear appropriate shoes (possibly with anti-slip sole). Ensure a clean floor. Do not walk in the hall. Always close doors.

2. Cut wounds. How to prevent?

Be careful when clearing up tables (knives). Make use of a sweeping glance when you break something.

3. Incinerate. How to prevent?

Use a serving sheet or serving car for the serving of warm dishes/liquid stuffs.

Advanced Exercise

Exercise 1

Below you will find 2 situations whereby the sous chef will burn himself. Give an answer to the question to the accompanying questions.

Situation 1:

Jan, sous chef in the restaurant “The Resto”, has to replace the frying oil. He did not know the oil was still hot. he allowed the oil flow through the valve then it splashed on his hand whereby he got burned.

In what way sous chef Jan could have prevented the burnt wound?

Jan should have checked if the oil was cooled down enough.

What should Jan do? Explain in 3 different steps.

Step 1:

Jan should place his hand for at least 15 minutes under Luke warm running water. (in that it keeps the fluid loss limited and reduces the pain and swelling).

Step2:

Rub a burnt ointment on the burnt injury and cover it with a sterile gauze bandage (limiting infection danger).

Watch out! In case blisters occurs on the burnt wound, NEVER pierce it!

Step 3:

Jan have to see a doctor for possible further care and a tetanus injection.

Situation 2

Lies (17 years) is doing an internship in the kitchen of brasserie “The cookcook”.

It is very busy during lunch and the tension in the kitchen is to be avoided. The spaghetti sauce is warmed up and have to be taken to the plates. But it went wrong here. Lies stumbles over an empty package that was lying on the floor and the hot sauce poured on the arms of the sous chef Wim.

How can the accident be prevented?

Ensure that there is no obstacles present in the kitchen. Always clear them up properly.

What does sous chef Wim have to do?

Sous chef Wim should place his arm under Luke warm running water for about 15 to 20 minutes. After then he should rub a burnt ointment on the wound and cover with a sterile gauze. When blisters occurs, he should see a doctor.

Exercise 2

Below you will find a filling in exercise. Every exercise is about certain wound. Fill in the missing words.

1. The Cut wound.- In case there is no strange object in the wound, you can stem the wound by pressing the

wound with a sterile compress for 5 minutes.- Disinfect the wound with a watery solution of chlorhexedine or isobeatdine.

Never use alcohol!

- When a cut occurs on the hand, put a blue plaster on it.

But what do you do with big cut wounds?

1) Stem the blood with a sterile pressure bandage.2) Do not disinfect yourself.3) The wound should be stitched by a doctor.

2. Scrape wound.

- This wound you clean with water and soap.- Dry this wound with a clean hand towel or sterile Gauze.

3. The Stab wound.- Big stab wounds should be stem with a sterile pressure bandage.- Cover an open wound with a clean and wet kitchen towel.- Never disinfect the wound yourself!- The wound should be stitched by a doctor.

Exercise 3

Solve the crossword puzzle below.

Horizontal

1. You can never do this with blisters.

3. what do you do first when a burn injury occur?

4. Burn wounds should be cooled off with a minimum…… minutes.

5. Give the name of a known Burn wound ointment

Vertical

2. You can never remove this from burn wounds yourself.

6. Fill in the right answer: cool burn wounds with cold/lukewarm/warm water?

Exercise 4

What do you do in general when skin wounds occur? Explain in 4 steps in max sentences.

1. You wash your hands first.2. After then clean the wound with an abundant Luke warm running water so that all dirt can

be removed.3. Cover the wound with a sterile bandage.4. Always control if your tetanus injection is still in order. If not consult your doctor.

Exercise 5Below is three situations. Solve every situation the questions below.

Situation 1: It is Wednesday afternoon and Jeroen agreed to meet with some couple of friend to have a drink in a café “full moon”. The friends are chatting nicely, but Jeroen left the group to go to the rest room. When leaving the rest room he stepped on a wet place on the ground and fell. Jeroen fell with his arms on the ground.

Question Answer

Which type of wound? Scrape wound.

Which kind of help do you apply? (1) Washing of hands,(2) Clean wound with water and soap,(3) Dry off with a sterile gauze.

How can you prevent this wound? Be careful and look if there are obstacles around.

Situation 2:

The filming of 'The best amateur chef Vlanderen' ended late, thus peter goosens arrives late at his restaurant. while he also gets the announcement that his best sous chef is sick. therefore he has a lot of delays in preparing lunch. it begins to hunt him, instead of cutting carrots he cut his finger.

Question Answer

Which type Cut wound

Which first aid do you apply? (1) Wash hands(2) Clean wound with water(3) Stem blood with a sterile compress.(4) Disinfect with a watery solution,(5) Put a blue finger plaster on it.

(by a big wound that is bleeding heavily, cover

with a clean kitchen towel and should be stitched by a doctor. Do not disinfect yourself!)

How can you prevent this wound? Be careful when using knives.Protect yourself by means of hand gloves or thimbles.

Situation 3:

The dish washer from the snack corner is busy. He is washing off a lot. he takes the chef’s knife and wants to start washing. suddenly someone calls him, The dish washer startled and turns around with the knife in his hands, however the other person behind got stabbed.

Question Answer

What type of wound? Stab wound.

Which first aid do you apply? (1) Wash hands,(2) Clean wound with water,(3) Cover with a sterile gauze.

How can you prevent this wound? Pay attention. Do not allow other people to get shocked.

Exercise 6: De First aid box.

Go looking for the first aid box of the school and in your practical class. Control base on the check and show the students its importance.

Material Cross when present Why is the presence of this material important?

Rust free scissors

Quick bandage

Hydrofoil cotton

Sticking plaster

Disinfecting means for example isobetadine

Elastic tourniquet

Safety pins

Blue finger top plaster

Disposable plaster

Rust free pincer

Explanatory note.

A summary of measure that can be taken while waiting for a doctor: example in the site : http://www.sobane.be/nl/personeel/pdf/per_fic02.pdf

Exercise 7

Because of the stress in the kitchen, the sous-chef suddenly got suffocated and fell on the ground. You stepped to him and noticed that he is not breathing anymore. What do you do? fill in the steps plan below.

Steps To fill in

Step 1: Control if the person is conscious or not.

Step 2: Control if there is a breathing and ?or a heartbeat.

Step 3: Contact the help service

Step 4: Roll the victim on his back so that the victim can lie facing upwards.

Step 5: Remove strange objects from his mouth.

Step 6: Start the heart massage.

Step 7: Go next to the victim sitting on your knees and place the heel of your hands in the middle of the chest. Cross your fingers.

Step8: Ensure that your shoulders is standing straight above the chest of the victim. Push the chest with stretched arms 4 to 5 cm below. Give 30 times heart massage and after then apply 2 times mouth to mouth resuscitation from your own lungs to the lungs of the victim.

Step 9: Repeat!

Notes:

Part 12 : The reading of pictograms

Basic exercise

The content of the exercise is from the attachment “chemical products: protect yourself, read the label;!”.

Exercise 1

Sum up 5 chemical products:

1. Cleanser2. Wash product,3. Bleach water,4. degreasing agent,5. plunger.

Exercise 2

Note the meaning of each pictogram.

Pictogram Meaning

Physical danger

Physical danger

Physical danger

Physical danger

Physical dangerRisk for the health

Risk for the health

Risk for the health

Risk for the health

Risk for the environment.

Source: www.wikipedia.org

Advanced exerciseThe contents of the exercise is from the attachment “chemical products :protect yourself, read the label!”.

Exercise 1

Give the 3 types of dangers that are valid in Europe:

1. physical danger.2. Danger for the health3. Danger for the environment.

Sum up the 3 important element of a label of a dangerous chemical product in Europe:

1. The pictograms2. the indications of danger.3. safety recommendations

Exercise 2

What does the following statement means. Explain in max 3 phrases:

1. self-heating :the product can heat itself spontaneously on contact with air, without energy supply.

2. corrosion: the product can burn when it comes in contact with the skin and mucous membranes.

3. pyrophoric: the product ignites spontaneously on contact with air.4. sensitization of the skin: the product upon contact with tiny amounts can cause skin

allergens such as. Eczema.5. Toxicity: the sum of all adverse effects through inhalation. ingestion and skin contact.

Part 13: Unhygienic characters of guests

Exercises

Role

Different situations are placed on paper by the teacher and given to different groups. The students play the situation and after then it is been discussed in the class and some questions are been answered.

following situation is an example of a role.

in a youth café is the boss behind the counter tapping a fresh beer. In the corner of his eye he sees a young guy throws a pill in the glass of his girlfriend.

How does the boss handle this?

Questions that can be asked by the class after then:

Which was well played? Why? Which was less played?

Why? Which situation did you see here? Why is the catering manager been responded to that way? Why is the guest been responded to in that way? Did you find the situation okay? How would you do it? E.t.c.

Part 14 : Waste and processing

ExercisesExercise 1 : group work.

1. The students are shared into 4 groups. Every group gets a number of cards with name of different waste types.The students also get pictures of types of waste containers.They decide in group together which waste type (card name) belongs to which waste container (photo).

2. When this task is resolved by all groups, they get the following assignment:

Every now gets a picture of waste. They should figure out together which waste belongs to which type. After then the different types of waste that the groups found should be written on the board.

Each students from every group should hang a picture on the board. Hereby he or she explains why they hang the picture on that waste type.

The other groups can react to this whereby a positive group discussion can be held around the place of the picture.

In that way they come about a right solution together that can be looked at after then.

Card for the types of waste

KGA

PMD

GLAS

Used oil and fats

GFT

WASTE

I DO NOT KNOW

PC

Photos of wastes:

You can possibly attach pictures of the following:

Can, Coffee, Flowers, Oil, A roll of parchment paper, Pepper-and salt set in glass, Coffee pads, Lace doilies, Aerosol, Magazines, Aluminum foil E.t.c

Exercise 2

Sort out the words from the square.

Search the words on the list below from the word puzzle and mark when you find a wor

The words can be in any direction. note: you may use each letter only once.

Words to search:

PMD Flask

Flask Recycling

Carton Bo

Box Lamp

Dirt Glass globe

Melt Pulp

fosties Foil

Bin Rest

Bicycle Bag

Metal Can

Sorting Newspaper

Glass Plastic

Waste Paper bin

Sweater Steel

chose

Letter puzzle

P A P E R P S W S E A T E R

B I N C O U L P E P L A S T

C M A G N O S T I C A R K I

H L E L F S D S R T A N T C

F O T A S M T D I C F O O W

N E A L P R K R E L B I N A

W S B S O L M E C O B I L S

P B A F G L E L Y O B N T

A P Y G L A S T C O R S T E

E R C A A D S D L X E L S

D I Y C C A G D E B A M P T

R T E L O N L O B E T L E E