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JUNE 12ND, 2010

TRM 392.01

SANITATION AND HYGIENE

TERM PROJECT:

HYGIENE IN PREPERATIONSTAGE

Instructor: Mehve Cerraholu Sukan

Student: Nee Roman

Student ID: 2006104603

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Hygiene inPreperation Stage

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Personal Hygiene

Take shower everyday.

Cut your nails shortly.

Shave everday.

Hair should be restrained.

Do not use heavy parfumes.

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Hand Washing

Wash your hands after:

Using the restroom. Taking out garbage or picking garbage up offthe floor. Before and after handling raw foods.

Between handling dirty and clean dishes. After using any cleaning chemical. After smoking, eating or drinking. After sneezing, coughing or blowing your nose. After any other situation that may result incontaminated hands.

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How To Wash Hands?

Proper hand washing requires 6 steps:1. Wet hands with hot running water (at or

above 110F).2.Apply soap enough to work up a goodlather. (Any type of liquid hand soap iseffective).3. Wash hands (front and back) and wrists for aminimum of 20 seconds.

4. Clean under fingernails, using a nailbrush orby scrubbing your nails in the palm of yourhand.5. Rinse hands thoroughly under hot runningwater.6. Dry hands on a single-use paper towel and

then turn off the water.

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Clothing

Food Service staff are to dress in clean shirts,skirts, pants, and use hats or other appropriatehair restraints to prevent contamination of food.

It is the responsibility of staff persons to ensurethat clothes and shoes are clean, free of rips orholes, and in good condition.

Employees must wear sturdy, low-heeled shoeswhich prevents slips, falls, trips burns, and cuts.

Limit the amount of jewelry worn on fingers andforearms to plain wedding band, medical braceletor plain watch band

All Food Service Staff should always wear a cleanapron each day while involved in foodpreparation. Aprons should always be taken off

when leaving a kitchen area

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Health Issues

The following symptoms must bereported to the person in charge:

Vomiting

Diarrhea

Fever (with or without a sore throat)

Jaundice

Diagnosed with one of the following:

Hepatitis A E. Coli

Shigella

Salmonella Typhi

Norovirus

Also report cuts, burns, boils or infectedwounds

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Washing Vegetables

and Fruits

To wash vegatables and fruits

use a different sink. Do not use

the sink that you use formaking the dishes or hand

washing.

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Thawing

Methods:

1) In the refrigerator

2) Under cold running water

3) During the cooking process4) In the microwave

Never set frozen foods out to thaw at roomtemperature or thaw in warm running water,

as the food will, at least in part, be in theDanger Zone and bacteria will be allowed togrow.

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Using Cutting Boards

Use different cutting boards for

raw food and cooked food.

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Using Knife

To avoid cross contamination,

do not use the same knife for

your raw food and cookedfood.

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Tasting

Always taste with a clean spoon.