Keeping Oneself Clean

1. Always wash your hands with soap and water before starting work, after wiping spilled foods or sweeping up or after each visit to the locker room, after sneezing, etc.

2. Always wear clean fresh aprons and change them whenever get dirty.

2. Keep finger nails short and clean.

3. Make it a habit to start the day with a bath or shower and change into fresh clothes everyday.

4. Comb or brush your hair neatly in place.

5. Do not wear costume jewelry, spangled hair net or wrist watch in the laboratory.

6. Wear a hair net, cap or hat which covers the hair and prevents it from falling.

Keeping the Food Clean

1. Do not handle foods and ingredients when hands are cut or infected.

2. Do not work around products or ingredients when ill.

3. Do not sneeze or cough on products or any ingredient and equipment.

4. Keep perishable foods and food supplies either very cold or very hot.

5. Refrigerate foods properly. Properly refrigerated foods are cleaner and safer.

6. Do not return materials that have dropped to the floor or which touched an unclean surface.

7. Keep hand contact of ingredients to the minimum.

8. Open cartons on three sides with a box knife, leaving one side to serve as a hinge over to protect partial content of the box.

9. Do not store food supplies and equipment under possible points of contamination.

10. Check pans and ingredients for any foreign materials during processing.

11. Fresh produce should always be washed before use.

12. Keep all ingredient bins covered except when transferring ingredient.

13. Keep partially used bags of ingredients folded shut.

14. Use only easily cleanable containers for ingredients.

15. Brush bags and wipe off dust from cans before opening.

16. Do not dump fresh vegetables on top of old ones. Use ingredients in proper rotation.

17. Keep all clean ingredient containers off the floor, covered upside down.

18. Clean ingredients containers whenever they get empty or at least once in every three weeks.

How to Clean the Can Opener

1. Clean can opener once a day if used daily.

2. Remove the shank from the base and scrub in hot detergent water. Clean with a wire brush if necessary.

3. Rinse in clean water then rinse in hot water.

4. Dry thoroughly to prevent rust.

5. Inspect the cutting blade of the can opener before storing to make sure it is sharp and not nicked.

How to Clean the Mixing Machine

1. Wash bowl and beater after each use.

2. Dry beater and bowl with clean cloth before storage.

3. Clean beater shaft and body with warm water and detergent. Dry thoroughly and store.

How to Clean Vegetable Peeler

1. Clean after each use.

2. Flush the inside of the peeler with a water to remove all parings.

3. Clean thoroughly with sponge and detergent using a bristle brush.

4. Dry well before storing.

How to Clean the Switched Type Oven

1. Wait until the oven is cool.

2. The surface should be washed with warm water and detergent aided by a bristle brush.

3. Remove racks and shelves and wash them in the sink scrubbing each thoroughly to remove dirt.

4. Clean in side of the oven by scraping with a blunt knife or wire brush any burnt food particle.

5. Wipe off the heat control.

How to Keep Foods in the Refrigerator

1. Pack food loosely to allow air to circulate.

2. Store in shallow pans to cool interior as well as exterior of food evenly.

3. Cover food to protect from drippings, odor and from dying out.

4. Throw away food that is not going to be used. This prevents overcrowding and increases air circulation in the refrigerator.

5. Wash refrigerator frequently to keep it clean and prevent dirt and bacteria from accumulating.

6. Defrost before a ¼ inch of frost accumulates. Frost reduces cooling process.

7. Open refrigerator door only when necessary. Open doors let warm air in which raises the temperature and causes frost.

8. Keep a daily check on temperature to know that it is correct.

Keeping the Equipment Clean

1. Wash pots and pans immediately after use. If equipment is cleaned immediately, it will take less time and the job is easier.

2. Do not wipe equipment with dirty rags. Air dry them whenever possible. Remember, equipment dries quickly when rinsed with hot water.

3. Do not allow clean equipment to come in contact with your dress or clothing.

4. Store utensils dry, clean and in good condition.

5. Keep implements such as spatulas, beaters and whips clean and off the floor.

6. Set pan and covers upside down when storing them.

7. Keep rolls of wrapping paper and packaging materials of the floor.

8. Handle bowls, glassware and cups properly. Do not touch the rims of glassed and cups and the inside of bowls, plates and saucers.

9. Keep your hands off the tines of forks, blades of knives, and the bowls of spoons.

How to Wash Pots and Pans Properly

1. Soak use pots and pans in water. Hot water will help soften grease. Cold water helps soften adhering cereal foods.

2. Scrub with a clean fiber brush or use a wire brush to remove burned food. Do not use steel wool. It breaks into small particles and may cling to the pan.

3. Half fill a basin with water and then scrub each thoroughly with a bristle brush water-detergent solution. Scrub the inside and outside of the pan well.

4. Rinse pans in clean water and then in hot water with a temperature of about 110°F to 140°F to sanitize.

5. Pans should dry almost instantly after rinsing after rinsing with hot water.

6. Store pans upside down in clean shelves or racks.

How to Wash Dishes Properly

1. Prepare soiled dishes for washing. Separate glasses, flatwares, china and silver.

2. Pre-flush to remove soft foods. This removes the bulk of food and grease that make cleaning difficult.

3. Prepare a basin of water with detergent and scrub dishes in it using a fiber brush or sponge to remove caked foods.

4. Work from cleanest to dirtiest wares – glasses, silver, dishes, etc. This will prevent messy washing solutions.

5. Scrub thoroughly inside and outside and change washing solution if needed for a thoroughly scrubbed ware.

6. Rinse well in water, then sanitize with hot water (110^oF to 140^oF).

How to Clean Ranges

1. Wait until range is cool.

2. Remove burned food particles by scraping with a blunt scraper.

3. Wash range daily. Do not allow grease to collect on range.

4. Soak (cooled) to grids in water to which a detergent has been added. Use a stiff bristle brush or blunt scraper to remove caked –on materials.

5. Grates and burners from gas range should be opened with a stiff wire.

6. Clogged burners from gas stove should be opened with a stiff wire.

7. Clean top plates from gas range (cooled) by scouring in pot sink with an alkaline type of detergents.

8. For electric ranges, remove grease films with the use of an alkaline detergent and warm water. Be sure water does not get into electrical elements.

9. Rinse with clean water and dry with clean cloth.

10. Wipe surface made of iron with cloth treated with cooking oil to prevent rusting.

How to Clean the Refrigerator

1. Once a week, defrost refrigerator. Remove from electrical connections and take out all foods in the shelves.

2. Throw away foods that are unusable. Most left over foods should be used up within 2 days unless the food has been quick – frozen.

3. Thoroughly wash outside and inside walls and shelves with detergent and warm water solution.

4. Rinse with clean water then wipe with a clean cloth to dry. Do not use cleaning powders that will scratch the finish of the refrigerator. Neither should ammonia and scouring pads be used.

Keeping the Laboratory Clean

1. Do not chew, eat, smoke or expectorate in the laboratory.

2. Do not comb hair or make yourself up in the laboratory.

3. Always return tools and implements to their proper places.

4. Keep cabinet doors closed to prevent accidents and rodents from entering the cabinet.

5. Keep on hand a regular size notebook for note and diagrams.

6. Keep personal belongings out of the working area.

7. Do not lean or sit on equipment and work tables.

8. Keep the dish washing and storage areas clean.

9. After dishes, pans, etc. are washed, scrub sides of the sink, the drain boards and tables with water to which a detergent and sanitizer has been added.

10. Do not stand dish racks on the floor.

11. Floors should be swept after each laboratory session. Keep foods, papers and clutter off the floor.

12. Mop floors once a day.

13. Provide waste containers in convenient places.

14. Leave the room clean for the next user.

Storage facilities for cleaning tools may be racks, cabinets, or shelves. They must be placed strategically in the laboratory so that h the necessary cleaning tools for one area are readily available. It is preferable that the cleaning tools and racks for the students be different for those of the janitors, so they are easily available and can be neatly placed when not in use.

Cooperation of the students is the final step in keeping the laboratory clean and neat. It should actually come first. It is basic that the simplest way to maintain cleanliness is to prevent the formation of dirt. Any flour, dough or materials which spill on the floor becomes dirt. It means loss or materials and messy floors. If this is borne in mind by the students they should operate with a minimum of spilling and clutter. They will pick up after themselves. They will sweep dust from the immediate areas subject to foot traffic before it is tracked about in the laboratory. When students become conscious of this, their contribution toward keeping high sanitation standards in the laboratory is most significant. They not only will lessen the work of the janitors but also improve their working habits. A neat, orderly operation is possible.

Kitchen Hygiene

How Does Sanitation Affect The Kitchen Area?

It is essential to maintain sanitation in every kitchen area. By neglecting this important aspect (sanitation) in the food service operation it might cause serious problem resulting to food poisoning of the consumers.

Remember bacteria can easily affect the food quality due to careless management of the person handling the food.

What Is Bacteria?

Bacteria are microscopic organisms which are capable of moving around by themselves. They must be transferred from place to place through people, rodents and insects, soil and things which have in contact with them. The rate of which bacteria grows or multiplies can be alarming. Their growth is fast and simple. Under favorable conditions they multiply by dividing into two. Refer to the chart below.

No. of Minutes

i. ---- Germ on Bacterium starts to divide partly divided

20 ---- completed divisions each bacterium divides

40 ---- 4 bacteria

With only one bacterium to start with at 8:00 the table below shows how quickly the billion mark can be reached if precautionary steps are not taken.

Time: Number of Germs of Bacteria

8:00 --------------------1

9:00 -------------------- 8

10:00 ------------------ 64

11:00 ------------------ 512

12:00 ------------------ 4,096

1:00 -------------------- 32,768

2:00 -------------------- 262,144

3:00 -------------------- 2,097,152

4:00 -------------------- 134,217,728

5:00 -------------------- 1,073,741,824

In a period of nine (9) hours, one bacterium becomes more than one billion bacteria and they multiply day and night without stopping.

As mentioned earlier, they multiply very fast under favorable conditions, one of which is temperature ranges when removed from the refrigerator or cold storage

However, they multiply rapidly. It is therefore very important to remember.

1. To heat the foodstuffs until temperatures in excess of 170 degrees are reached.

2. To hold it at that temperature for long enough to ensure that food is safe to eat.

Temperature (^o F) Germ Activity

0 – 45 ---------------------------------------- Dormant (no growth)

45 – 50 -------------------------------------- Slow growth

50 – 97 -------------------------------------- Faster growth

97 – 100 ------------------------------------- Rapid growth

100 – 104 ----------------------------------- Decreasing

104 – 145 ----------------------------------- Slow growth

145 – 170 ----------------------------------- Very slow growth

170 – 212 ----------------------------------- Dead

To kill the germs, it is sufficient to boil them for a few minutes. But to kill the toxins (poison) which bacteria leave behind, it is necessary to boil the food for about 30 minutes. To complete the process, the bacteria spores left in the food must be destroyed. Since these are partially heat resistant, boiling time must be extended form 4 to 5 hours.

Preventive Measures to Control Bacteria Multiplication

1. Never use a handkerchief or an apron in lieu of a towel.

2. Never touch your face or hair without washing your hands afterwards.

3. Never taste food from the mixing or cooking spoon.

4. Never leave the spoon in the pan when the food is being cooked.

5. Never use hand towels in lieu of dish towels.

6. Never throw rubbish out of the window, use garbage can.

7. Never leave in the kitchen food which will spoil.

8. Never engage in unnecessary conversation while food is being prepared.

9. Never use jewelry such as ring, bracelets, and watches while cooking.

10. Never blow the food to cool them off.

11. Never work with dirty hands and untrimmed fingernails.

12. Never use aluminum, tin or iron containers for strongly acidic food.

13. Never allow fruit peelings or left-over vegetables to drop on the working table.

14. Never work without an apron.

15. Never sweep or dust a room while cooking or while setting the table.

16. Never leave used utensils unwashed after cooking.

17. Never leave the garbage can unemptied after such cooking period.

18. Never place hot food in the refrigerator.

19. Never leave the sink uncleaned after cooking.

20. Never leave the stove uncleaned after cooking.

21. Clean the refrigerator inside and outside once a week.

22. Have a place for everything and everything in each proper place.

Drawers and Doors

1. Be careful in closing drawers – keep them closed, out of the way.

2. Open and close doors by handling the knobs.

3. Avoid crushing your fingers when cleaning the plate.

4. Make sure it is free from any foreign objects before whipping it with cloth or tissue napkin.

Floors

1. Keep floors clean and dry. If you spill anything or see spilled liquids or foods, wipe them up immediately.

2. WALK don’t run or slide across the floors.

3. Never leave utensils on the floor. Someone is sure to trip over them

Disposal

1. Place food scrape in proper containers.

2. Don’t overflow containers.

3. Don’t stocks containers.

4. Report broken or defective containers.

Safety Clothing

1. Wear safe shoes with closed toe for added protection. Keep neatly laced to prevent tripping over untied shoelaces.

2. Be careful that the aprons don’t get caught while working with or near grinders, mixers and other moving machinery.

3. Keep uniforms free of pins and gadgets which might drop in food or cause scratches.

Fire Safety

1. Smoke only in designated areas.

2. Immediately report any fire, no matter how small, so that the fire department will be notified.

3. Know where the fire extinguishers are located and how each should be used. If you see an extinguisher partially used or one with its seal broken, report it to your supervisor immediately.

4. Know the fire exits and how to use them and be prepared to show them to guest should need to arise.

5. Keep fire doors, fire exits and fire stairs clear of materials and equipment. Use only in the event of emergency or fire drill.

Reporting Accidents

There should be an accident book (or an appropriate form) available in your workplace, kept where you can easily have access to it. By law you must tell your manager as soon as you had an accident, but you can do this by writing about the accident in the accident book, or asking someone else to do this on your behalf.

Legal Requirements:

The main law on health and safety at work is the Health and Safety at Work Act, 1974. Your employer must:

· Provide safe equipment and safe ways of carrying out jobs.

· Ensure that the use, handling, storage and transport of articles and substances are safe and without health risks

· Provide information, instruction, training and supervision to ensure health and safety.

· Maintain the workplace in a safe condition, provide and maintain safe ways of getting into an out of the workplace.

· Provide a working environment which is safe, without risks to health and has adequate facilities and arrangements for the welfare of employees.

· Prepare and as often as necessary, revise the written statement of general health and safety policy, which should also describe the organization and arrangements for carrying out that policy, and bring the statement and any revisions to the notice of all employees.

Regulations have been made under the Act. These include first – aid and the reporting of accidents, the control and use of hazardous substances (including cleaning agents), gas and electrical equipment, noise and safety signs. Regulations have also been made to bring the UK law into the line of EC directives on workplace safety, wearing of protective clothing, manual handling and work equipment.

You have a responsibility towards the safety of others, under the Health and Safety at Work Act. You also have a duty under The Management of Health and Safety at Work Regulations 1992, to use correctly all work items provided by your employer in accordance with the training and instructions you have received to enable you to use the items safely.

Responsibilities of Employees

Whilst management has a prime responsibility for ensuring the effectiveness of the company’s health and safety policy and procedures, their success implementation requires the cooperation of all employees and acceptance by each individual of their responsibility in law.

Each employee has responsibility therefore to:

· Take reasonable care for their own health and safety.

· Ensure that other persons are not endangered by the acts or omissions

· Comply with safety rules and practices applicable to the job they are doing.

· Report all fire and safety hazards to their immediate superior/ unit manager.

· Cooperate with the company to enable it to comply with its legal obligations.

· Wear as instructed, any protective clothing and safety appliances or equipment which is supplied by the company in the interests of health and safety practice and legislation.

· Report all injuries or dangerous incidents in accordance with the company procedures.

· Attend training sessions and safety meetings as required.

When Carrying An Object:

· Shoulders level, facing same direction as hips.

· Chin tucked in.

· Back straight.

· Close to load.

· Firm grip.

· Hands level with waist.

· Examine the object.

· Plan the task and route.

· Get close to the load, feet slightly apart to give a stable base.

· Adopt a good posture, don’t twist your body.

· Place the load down. If necessary adjust its position check it won’t fall, roll over, etc

Protecting Property

· Keep keys on you, never left in locks, nor lying around or in supposedly safe places such as the top drawer of the storekeeper’s desk.

· Be responsible for your own keys, never lend them to others.

· Leave your personal valuables at home. If you have to bring some to work, keep them safe in your locker while you are on duty.

· Keep personal lockers locked and the key with you.

· Put equipment and materials in the correct place after use. Storage areas must always be kept locked when unattended.

· Report anything belonging to you, colleagues, customers or the employers, which appears to be missing. This means taking the trouble to notice what is going on around you.

· Respect workplace rules regarding, for example, taking personal handbags, shopping bags or baskets into work areas. Since these are a favorite way of removing stolen property from the premises, you will put yourself under suspicion.