hygiene in catering
DESCRIPTION
Levels of hygiene that should be observed in the food and catering industryTRANSCRIPT
Murage Macharia
HYGIENE
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
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.
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
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
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.
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.
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 …………
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.
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.
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
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
Murage MachariaMombasa Technical training Institute
Cont…
Liquid wastes This include grey water from the kitchen and
cooking oils
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
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
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.
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.
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
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…
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…