hygiene in catering

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Murage Macharia HYGIENE

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

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Page 1: hygiene in catering

Murage Macharia

HYGIENE

Page 2: hygiene in catering

Murage MachariaMombasa Technical training Institute

HYGIENE

Specific ObjectivesBy the end of this sub-module unit, the trainee

should be able to: explain personal hygiene requirements explain food hygiene requirements discuss the environmental hygiene requirement in a

work place explain the HACCP concept identify types of waste and its disposal explain legislation in food hygiene and safety

Page 3: hygiene in catering

Murage MachariaMombasa Technical training Institute

Personal Hygiene Requirements

Good grooming tips and requirements Bathe regularly Clean hands regularly Short fingernails and without varnish Hair clean and covered Avoid touching nose, mouth and ears during food preparation. Clean teeth and regular visit to the dentist Clean feet with low closed shoes Cover all cuts burns and sores with a water proof dressing.

Kitchen staff with septic wounds and boils should not handle food.

Use cosmetics in moderation but ideally should be discouraged.

Page 4: hygiene in catering

Murage MachariaMombasa Technical training Institute

Cont… No jewellery should be worn in the kitchen No smoking tasting, of food using fingers or other activities which

bring hands and mouth directly in contact with food. No spitting Illness sickness diarrhea sore throat fever or skin infections

should be reported to management Clean appropriate kitchen uniform

-double breast chefs jacket-chefs cap-apron long enough to protect the legs-checked cotton trousers /skirts-neck tie

Page 5: hygiene in catering

Murage MachariaMombasa Technical training Institute

Cont…

Chef‘s Hat

Chef clothe Hat

Durable and is washed to allow continuous use

Chef Paper Hat

Note holes on the top that allows air flowWon once and disposed

Page 6: hygiene in catering

Murage MachariaMombasa Technical training Institute

Food Hygiene Requirements

Direct handling of food should be avoided particularly cooked food

Food should be covered to prevent contamination Equipment and utensils should be clean Cook food thoroughly Hot food should be eaten while still hot If the food is to be eaten cold cool rapidly and

refrigerate within 90 minutes. Cold food should be kept below 50 c in a refrigerator.

Page 7: hygiene in catering

Murage MachariaMombasa Technical training Institute

Cont…

Cooked food should not be stored too long. Take particular care in thorough reheating of made

up dishes Have boards and knives colored for particular foods

(colour coding) Wash raw fruit and vegetables thoroughly Pay particular attention when handling raw poultry

meat and fish Ensure food is obtained from reliable sources.

Page 8: hygiene in catering

Murage MachariaMombasa Technical training Institute

Cont…

Colour coded chopping

Red for Red Meat

White for dairy products

Yellow for fruits

Green for vegetables

Brown for …………

Page 9: hygiene in catering

Murage MachariaMombasa Technical training Institute

Environmental Hygiene Requirements

All equipment and utensils should be kept clean Work surfaces should be washed and disinfected

thoroughly: Floor should be kept clean and dry Kitchen cloths should be washed with a bactericide

or by boiling Bins kept indoors should be emptied cleaned with

detergent and dried, disinfecting is recommended regularly and bins should be lined before use.

Page 10: hygiene in catering

Murage MachariaMombasa Technical training Institute

The HACCP Concept HACCP (hazard analysis critical control point)

enables evaluation of the operation .

It locates possible points of contamination, determines the severity of the hazard and takes preventive measures to protect against food borne illness outbreak

The HACCP is an assessment of all the hazards associated with each step of a catering organization. Staff needs to know the hazard, the degree of risk involved and that they apply the controls which have been introduced to reduce and eliminate the risk.

Page 11: hygiene in catering

Murage MachariaMombasa Technical training Institute

Types Of Waste And Its Disposal

Organic Derived from animal and plants foods which

includes Vegetable and meat trimmings Bones Inedible plant parts Food leftovers Old cooking oils From flower beds and hedges

Page 12: hygiene in catering

Murage MachariaMombasa Technical training Institute

Cont…

Inorganic (solid waters) which include Packaging materials, cans both plastic and

metals Glass which include crockery Glass bottles mostly from the bar and kitchen Office wastes which include papers

cardboards, cartridges Garage wastes which include old engine oils Linen wastes, towels and rags

Page 13: hygiene in catering

Murage MachariaMombasa Technical training Institute

Cont…

Liquid wastes This include grey water from the kitchen and

cooking oils

Page 14: hygiene in catering

Murage MachariaMombasa Technical training Institute

Disposing wastesBurying It is suitable for organic wastes which can not

(degrade) once in the soil thus add nutrients to the soils.

It is not suitable for solid wastes It is not suitable where large amount of wastes are

produced It is ideal for picnic where amount of wastes are

producedBurning Mainly used fro flammable waste like paper Suitable for small amount of wasted as this method

may pollute the air

Page 15: hygiene in catering

Murage MachariaMombasa Technical training Institute

Cont…Draining into main sewer Suitable for disposing liquid wastes like grey water from dish

washing Water from the kitchen is normally channeled to the main sewer.Recycling This is one of the best way of disposing wastes Materials are separated and taken for recycling. Wastes that can be recycled include Glass Metals Plastic cans and heavy duty plastic sheets and paper Rubber Paper (made from wood) Cooking oil into bio diesel

Page 16: hygiene in catering

Murage MachariaMombasa Technical training Institute

Cont…Compositing Organic matter is composted to produce organic manure to grow

organic foods and for adding nutrients to flower bedsFeeding animals Leftover foods are used to feed pigs, cows, dogs and other

domestic animals.Compactors Compacting reduces the wastes sizes (bulkiness) The compacted wastes are then discarded into dumping sites.Disposal into sea/rivers This is a bad method of waste disposal because it pollutes the

river environments However water from sewage lagoons is usually safe to dispose

into the rivers once they are certified clean.

Page 17: hygiene in catering

Murage MachariaMombasa Technical training Institute

Legislation in food hygiene and safety

The preparation and sale of food is controlled by the food hygiene regulation (general) 1970. The regulations are applicable to any staff involved in handling food and cleaners of equipment in food rooms. The responsibility for implementing this regulation is carried by environmental health officers who regularly visit food businesses to monitor standards and offer advice. Failure to comply with the regulations may lead to fines or imprisonment but legal action is used only if advice has persistently been ignored.

Page 18: hygiene in catering

Murage MachariaMombasa Technical training Institute

Cont…

The general food hygiene regulations (1970) include:

Premises Premises should be clean, well lit, suitably ventilated, sanitary

conveniences provided for Food production areas should not be used for sleeping Adequate provision should be made for refuse

Facilities The following must be provided for: First aid materials Clean wholesome water Accommodation for outdoor clothes and shoes Separate facilities for washing hands, raw food and equipment

Page 19: hygiene in catering

Murage MachariaMombasa Technical training Institute

Equipment should be: Clean Kept in good repair Constructed of non absorbent materials

Food handlers: Must not smoke Must cover abrasions with water proof dressings Wear clean, washable over-clothing Inform management of diarrhea, vomiting, septic

cuts, boils, throat/nose infections

Cont…

Page 20: hygiene in catering

Murage MachariaMombasa Technical training Institute

Food handling: Food handlers must protect food from risk of

contamination: Food should not be placed where it can be

contaminated Food kept for animals must be kept away from other

food Food for sale must be covered or screened

Catering practice High-risk foods for immediate consumption should

be kept at above 630C or below 100C; e.g. gravy, meat, poultry, cream, milk, fish.

Cont…