JUNE 12ND, 2010

TRM 392.01 SANITATION AND HYGIENE

TERM PROJECT: HYGIENE IN PREPERATION STAGE Instructor: Mehve Cerraho lu Sukan Student: Ne e Roman Student ID: 2006104603

Hygiene in Preperation Stage

Personal Hygiene

Take shower everyday. Cut your nails shortly. Shave everday. Hair should be restrained. Do not use heavy parfumes.

Hand Washing

Wash your hands after: Using the restroom. Taking out garbage or picking garbage up off the 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 in contaminated hands.

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 good lather. (Any type of liquid hand soap is effective). 3. Wash hands (front and back) and wrists for a minimum of 20 seconds. 4. Clean under fingernails, using a nailbrush or by scrubbing your nails in the palm of your hand. 5. Rinse hands thoroughly under hot running water. 6. Dry hands on a single-use paper towel and then turn off the water.

Clothing

Food Service staff are to dress in clean shirts, skirts, pants, and use hats or other appropriate hair restraints to prevent contamination of food. It is the responsibility of staff persons to ensure that clothes and shoes are clean, free of rips or holes, and in good condition. Employees must wear sturdy, low-heeled shoes which prevents slips, falls, trips burns, and cuts. Limit the amount of jewelry worn on fingers and forearms to plain wedding band, medical bracelet or plain watch band All Food Service Staff should always wear a clean apron each day while involved in food preparation. Aprons should always be taken off when leaving a kitchen area

Health Issues

The following symptoms must be reported 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 infected wounds

Washing Vegetables and Fruits

To wash vegatables and fruits use a different sink. Do not use the sink that you use for making the dishes or hand washing.

Thawing

Methods: 1) In the refrigerator 2) Under cold running water 3) During the cooking process 4) In the microwave Never set frozen foods out to thaw at room temperature or thaw in warm running water, as the food will, at least in part, be in the Danger Zone and bacteria will be allowed to grow.

Using Cutting Boards

Use different cutting boards for raw food and cooked food.

Using Knife

To avoid cross contamination, do not use the same knife for your raw food and cooked food.

Tasting

Always taste with a clean spoon.