An Introduction to Hygiene & Safety N4

7/29/2019 An Introduction to Hygiene & Safety N4

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N4

A Fourie

An

Introdu

ction

to

Hygie

ne

and

Safety


2/18

Published by

Future Managers (Pty) Ltd

PO Box 13194, Mowbray, 7705

el (021) 462 3572

Fax (021) 462 3681E-mail: [email protected]

Website: www.uturemanagers.net

FutureManagers

Future Managers 2013

All rights reserved. No part o this book may be reproduced in any orm, electronic, mechanical,

photocopying, or otherwise, without prior permission o the copyright owner.

o copy any part o this publication, you may contact DALRO or inormation and copyright clearance.Any unauthorised copying could lead to civil liability and/or criminal sanctions.

elephone: 086 12 DALRO (rom within South Arica); +27 (0)11 712-8000eleax: +27 (0)11 403-9094Postal Address: P O Box 31627, Braamontein, 2017, South Aricawww.dalro.co.za

ISBN 978-1-77581-068-1

First published 2013


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iii

Contents

Module 1 Cleaning and care1. Cleaning and care ................................................................................................................................................... 2

1.1 Large and small apparatus and equipment ................................................................................................ 21.1.1 Large kitchen equipment ................................................................................................................ 3

1.1.2 Mechanical equipment (ranges, peelers, mincers, mixers, processors, rerigerators,dishwashers) ..................................................................................................................................... 71.1.3 Electrical beaters e.g. Kenwood Che/ Kitchen Mate, hand beaters and stick blenders ....... 111.1.4 Utensils and small equipment (pots, pans, whisks, bowls, spoons, etc.)................................ 12

1.2 Dierent suraces ....................................................................................................................................... 391.2.1 Cleaning work suraces ................................................................................................................. 391.2.2 Clean and reasseble ood production equipment...................................................................... 441.2.3 Washing glasses.............................................................................................................................. 53

1.3 Reasons or the maintenance o measures conducive to health and hygiene ..................................... 541.3.1 Cuts, grazes and illness .................................................................................................................. 551.3.2 Food preparation ........................................................................................................................... 561.3.3 Working hygienically when preparing dierent ood types .................................................... 56

1.3.4 Cooking ood types ....................................................................................................................... 561.4 Hygienic storage o ood ............................................................................................................................ 57

1.4.1 Storage o ood items under correct conditions ........................................................................ 571.4.2 Sae practices in moving goods into storage areas .................................................................... 601.4.3 Correct methods or reezing and thawing oods ..................................................................... 63

1.5 Cleaning routines/procedures ................................................................................................................... 641.5.1 Keeping storage areas clean and ree o reuse .......................................................................... 651.5.2 Maintaining security in storage areas ......................................................................................... 661.5.3 Why cleaning is important ........................................................................................................... 661.5.4 Working in an organised and ecient way ................................................................................ 68

Module 2 Personal Hygiene2.1 Care o the body .......................................................................................................................................... 70

2.1.1 Maintaining personal cleanliness and hygiene .......................................................................... 702.1.2 Control o bacterial growth and temperature control .............................................................. 742.1.3 Food control and cleaning ............................................................................................................ 812.1.4 Washing up crockery and cutlery ................................................................................................ 832.1.5 Pests encountered in the ood industry ...................................................................................... 842.1.6 Insects that present a health hazard ............................................................................................ 872.1.7 Legislation pertaining to toilets and protective clothing .......................................................... 90

Module 3 Safety in the food service unit3.1 Rules in the ood service unit ...................................................................................................... 94

3.1.1 Whats sae? What isnt? ................................................................................................................ 943.1.2 How do you fnd a hazard? ........................................................................................................... 943.1.3 How to treat a burn ..................................................................................................................... 1073.1.4 How to control bleeding ............................................................................................................. 1083.1.5 How to treat broken bones ......................................................................................................... 1093.1.6 How to treat or shock during First Aid ................................................................................... 1093.1.7 How to treat ainting ................................................................................................................... 1103.1.8 How to treat electric shock ......................................................................................................... 1103.1.9 How to treat poisonous gas inhalation ..................................................................................... 111


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3.2 Prevention o ood poisoning and gas ................................................................................................... 1123.2.1 Food poisoning ............................................................................................................................ 1123.2.2 Bacteria ......................................................................................................................................... 1143.2.3 Food spoilage ............................................................................................................................... 1163.2.4 Te ideal growth conditions or pathogenic bacteria ............................................................. 1173.2.5 Causes and symptoms o bacterial ood poisoning, and access to ood ............................... 119

Staphylococcus ............................................................................................................................. 122

Clostridium .................................................................................................................................. 123Bacillus .......................................................................................................................................... 125

3.3 Handling electric apparatus and gas ...................................................................................................... 1273.4 Preventing accidents, and procedures or reporting accidents ........................................................... 130


5/18

Module 1

Cleaning and care

Learning Content1.1 Large and small apparatus and equipment

1.2 Dierent suraces1.3 Reasons or the maintenance o measures conducive to health and hygiene1.4 Hygienic storage o ood

1.4.1 Dry storage1.4.2 Cool storage1.4.3 Rerigeration and reezing

1.5 Cleaning routines/procedures

Learning oBJeCtiVeSIdentiy the three categories o kitchen equipment:

Large equipment (ranges, steamers, boiling pans, sh-ryers, sinks, tables, etc.)

Mechanical equipment (ranges, peelers, mincers, mixers, processors, rerigerators, dishwashers)Utensils and small equipment (pots, pans, whisks, bowls, spoons, etc.) Explaintheproceduresforthecleaningandcareofthedierentapparatusandequipment

which are made rom a variety o materials, e.g. non-stick, coated metal, iron, steel,copper, wood, aluminium, etc.

Discussthecorrectcleaningofallequipmentusedfortheserving(inter alia, crockeryand cutlery) and cooking o ood

Identifyanddescribethecleaningofthedierentsurfacesinthefoodserviceunit (working suraces, walls and oors)

Givereasonsforthemaintenanceofmeasuresconducivetohealthandhygiene Explaintherulesforthehygienicstorageoffoodinter alia, meat, sh, eggs, milk,

salad, cream Explainhowtocontrolpestsinthestorageareasandinthefoodserviceunit Nametheaimsofcleaning Explainthefollowingtermsandnameexamplesofcleaningagents:solvents,

abrasives, powders Givereasonsforthemaintenanceofcorrectcleaningroutines/procedures.


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Module 1

2

1. Cleaning and care

1.1 Large and small apparatus and equipment

rsu kch dpms

A typical restaurant kitchen is composed o dierent stations. A station is the area where a certaintype o ood is prepared. Stations help a restaurant kitchen to run smoothly. Te number ostations is dictated by what is on the restaurants menu. A restaurant may have several stations withspecialised equipment, or just one or two areas that are designated or cooking certain menu items.Budget and space are the two biggest actors in determining how many stations there are in yourrestaurant kitchen. Many o these stations can be combined to save space and money. You certainlydont need a cook at each station during slow shis.

T su sTe most experienced cooks work the saut station, since this is where the most complicated dishesare prepared. An experienced saut cook is also necessary because they usually cook several dishes

at one time during the dinner rush. ypically a saut station is equipped with a multiple burnergas range, saut pans and tongs. A saut station usually has its own prep area, with all the cooksingredients, cutting board, cooler, and seasonings.

T gll sTe grill station consists o the grill, which can be a char broiler or a attop, a cooler or grill items(chicken, bee, kebabs, ect.) tongs, grill brush and whatever house seasoning you use. Te grill cookneeds to have a good degree o experience. Like the saut cook, the grill cook prepares several dishesat once. He also needs to know how to properly cook bee to well, medium and rare temperatures.

T y sTe ryer is or ried oods, such as chicken wings, onion rings and French ries. Since a great dealo ood that goes into a ryer is a rozen, most ry stations have their own reezer. Other equipmentneeded includes ry baskets, tongs and bowls or breading. Te ry station is a good entry-levelcooking position, ideal or someone just starting out in a restaurant kitchen.

T Pzz sI pizza plays a prominent role on your menu then a pizza station is a good idea. A combo reach-incooler with prep area is a good choice. O course, you will also need an oven or cooking. You caninvest in a speciality pizza oven or use the ovens on your gas range. Again, i you plan on servinga lot o pizza, having a large oven that can cook several pizzas at once is your best bet. Besides anoven, a well-stocked pizza station should have pizza screens or cooking and serving, a pizza paddle,pizza cutter and sheets o wax paper.

oh kch ssRestaurants with enough space may have a salad station and/ or a dessert station. Tese might alsobe incorporated into the wait station. A well-stocked salad station includes a cooler or lettuce,vegetables, salad dressing and plates. A dessert station needs to have cooler or deserts and space orplates, dessert orks and an area to assemble desserts.

T kch lLast but certainly not the least is the kitchen line. Te line is the area where the servers pick up theirood. Sometimes the line reers to the line o stations in a kitchen. Te line is oen manned by theexpeditor the person who sends the dishes to the dining room looking great. Te line should have

garnish, plates, a spindle or order tickets, and heating lamps to keep waiting ood hot.


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Cleaning and care

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1.1.1 Large kitchen equipment

Let us look at the ollowing Large eQUiPMent that normally orms part o the kitchen o arestaurant or catering establishment:

Bl p

135Litreoil-jacketedboilingpanInnerpan,baseandcurbmanufacturedfrom2mmtypeAISI304CR-NIstainlesssteel40mmbreglassinsulationSpring-balancedwithsafetyhandleFittedwithbreathertube,oilllerpipe,oil

drain valve and chrome-plated draw-o cockStainless-steelcladimmersionelements

ermostaticallycontrolled50C160C,presetoverridingthermostat180C

B M h cupbdcu l qupm

BainMariewell-manufacturedfromAISI type304CR-NIstainlesssteelSurroundandclosurepanels430

stainless steelermostaticallycontrolledimmersionelement0110Cwithlowwatercut-ovalveSwivelwastewithgate-ttedvalveCapacity31/1GNpans

(pans optional extras)Stainless-steelinteriorandexterior,stainless-

steel sliding doors

Insulationdoors15mmPresetthermostat70C(hotcloset)


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Module 1

4

elcc dp-ys

Stainless-steelfront,doorandsidepanelsPanmanufacturedfromtype430stainless

steel and surround rom 430 stainless steelLargesurgeareaandeectivecoldzone220litrestainless-steelpansEachpanthermostaticallycontrolled100180Cwithoverridingthermostatpreset215CPansttedwithdraincocksandunitsupplied

with oil receiversOillevelindicator

elcc s

HeavydutyExternalnish430stainlesssteelLarge145litrecapacityaluminisedsteel

oven with two grid shelves and threeposition runners

Stainlesssteeldrop-downdoor,deadweightcounter-balanced

Oventhermostaticallycontrolledfrom50300CTopthermostaticallycontrolledfrom50250C

gs s

Chargrill/Broiler(Gas)


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Cleaning and care

5

Mcwv

1000Wattsofpowerforfastheating30 capacity

Stainlesssteelinteriorandexteriorforeasy cleaning

Digitaldisplay20programme5powerlevelsCeramicbase

Mbl Hd Pl Dsps

100platedouble-cartridgewithheateddispenserStainlesssteelbodyEasytocleanErgonomicdesignLonglife

Cmb vseenergysuppliedtothefoodismeted

exactly, and can be extremely poweruli required.

esensitivemeasuringandcontrolcentralunctions ensure a uniorm cooking cabinetclimate that can be matched individually tothe ood.

uschallengingandsophisticatedproductssuch as pan-ries, gratins or grilled ood arealways successul, even when the unit isully utilised.

isappliesrackaerrack,pieceaerpiece,and portion aer portion.

Availableinelectricorgas.


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Module 1

6

tl ps

HeavydutyExternalnishstainlesssteel

Mountedonstainless-steelclosedpedestalPanmanufacturedfrom304stainlesssteelSidesintegrallyweldedtoa10mmboilerplatebaseHeatingbymeansofgasnickel-platedsteelburnersermostaticallycontrolledfrom50240CSpring-balancedlidwithheat-resistanthandleSnap-actingthermostathasa50240CtemperaturerangeElectronicigniterSafetyfeatureamefailuredevice

Slmd

430stainlesssteelconstruction5positionrack

LargegrillingareaHeavy-duty3positionswitchAvailableforcounteruse,wallmounting,

table or range mountingStainless-steeldriptray

tss

ServesslicesfrombothbackandfrontAdjustabletopandbottomheatcontrolsAdjustabletoasterlevelsEasycleaningVariablespeedconveyorbeltUpto420slicesperhour


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Cleaning and care

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1.1.2 Mechanical equipment (ranges, peelers, mincers, mixers,

processors, refrigerators, dishwashers

W bls

Interiorandexteriorconstruction304 stainless steel

SafeandhygienicModerndesign,easytocleanandmaintainLEDtemperaturedisplayAutomaticwaterrellLayeredheatingsystemsavesenergyand

water boiling timeEasytoinstalleitheronabenchtopor

wall-mountedSizesavailable:4, 8, 15 and 30

Dshwshs / Hd typ

69racksperhour42- wash-tank capacity7- boiler tank capacitySimpleoperation3timecycles:60,85and120secondsforselection

CornerorstraightoperationSelf-drainingpumpLowenergyandwaterconsumptionPressedtankforhygieniccleaning


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Module 1

8

r uph cl

Adjustableshelves

LEDdigitaltemperaturedisplayIlluminatedheaderwithlightswitchFan-assistedcoolingEquippedwithheavy-dutycastorsAutodefrostDouble-layeredtemperedglassdoors,with

argon injectionLockable

P pl

Peels30kgofpotatoesperminuteStainlesssteelunitOperatedwithareductorsystem

imer stops the machine automatically whenscheduled time is over

HACCPcompliantEvacuationfromthefrontoftheunitStabilisedfeet

Ws dspsl us

Corrosion-resistantbodypermanentlymoulded rom heat-treated aluminium alloy

Teonlipwatersealprotectsmotorfromdamage by water

Taperedrollerbearingprovideslongmotorlie, quiet operation and shock absorbing.

Water-cooledmotorprovidesmaximumefciency and longer lie

Quietoperationextrathickrubbermounting adaptor and drain isolates soundand eliminates vibration


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Cleaning and care

9

elcc shdd, d slc

Slices,dices,shreds,grates,makesjulienneand potato chips

OptimumutilisationofrawmaterialsFastandtrouble-freecleaningCompactCapacity:5kgperminute

Fd pcsss

Afoodprocessorcanmakemanyfoodpreparation tasks much aster and easier.

Avarietyofmodelsexistatvaryingpricepoints with a variety o eatures; most comewith several blade attachments so they canbe used in a many dierent ways.

Achoppingbladecanchopfruits,vegetables,herbs and nuts within seconds, and can pureeruits and vegetables i you use it longer.

Some ood processors also come with adough hook so you can easily mix pizza,bread and pasta dough.

Withashreddingblade,youcangratecheeseor recipes.


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Module 1

10

Bld

Ablenderisaglassorstainless-steeljarwith a tight-tting lid. It rests on top o asmall motor that spins a rotary blade insidethe jar.

emotorrunstherotoratavarietyo speeds.

Usethemachinetoblendandpureefoods.

Youcanmakesmoothies,creamsoups,sauces and gravy and anything that requiresood to be blended, pureed or whipped.

Mdl

Amandolineisahand-operatedtoolforslicing vegetables and ruit.

Acompactmachine,madeoutofeithermetal or plastic, it uses adjustable blades tocut the produce rom thin to thickdepending on the cooks needs.

Warming:thebladesareextremelysharp.Use caution when operating a mandoline.


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Cleaning and care

11

Beaters are used for various functions: mixing batters anddough, whisking egg whites, etc.

1.1.3 Electrical beaters e.g. Kenwood Chef/ Kitchen Mate hand

beaters and stick blenders


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Module 1

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1.1.4 Utensils and small equipment (pots, pans, whisks, bowls, spoons, etc.)

Utensils

Beforeyoubegintocook,youneedtoconsidertheutensilsyouwillneed.Everyonehasafavourite

tool or a particular job but there are a ew basics you really need.

Knives

esearethemostimportantthingsinthekitchen.Withagoodknifeyoucandomostofthetasks you need to prepare basic ingredients. Tey come in all shapes and sizes and are made romdierent materials. Be prepared to spend in order to buy the best you can. A good knie will reallylast a lietime. A cooks knie, a serrated knie and a small vegetable knie would be a good start andthen add any o the others when you eel you need them.

Goodqualityknivesaremadefromhigh-qualitysteel,whichisvirtuallystainless.Itisimportant

that they are kept in a sae place, away rom children and also to protect their sharp edges. A knieblock is ideal and always keeps them handy or use. A knie roll can also be used but the knives arenot so easily accessible. A sharp knie is saer than a blunt one, so always make sure that the bladeis sharpened regularly, either by using a sharpening steel or a simple pull-through sharpener. Aknie-grinder can also be used.

Slc h cc k

(See key on next page)


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Cleaning and care

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Ky phph lf

1. Steelto sharpen knives note the saety guard near the handle. USE EXP

2. Zesteror removing the ne outer skin rom oranges, lemons, limes, etc.

3. Peelerforpeelingpotatoesandothervegetablesandfruitwitharmbutthin skin. Te sharp point is used or cutting out eyes rom potatoes andsmall blemishes rom other vegetables.

4. Paringknifewithathin,sharpandslightlyexibleblade,usefulforhand-held work, or example cutting an apple into segments, trimming potatoes.

5. 57Cooks knives sometimes called French cooks knives orprofessional cooksknives ofvaryingsizes.Withrmbladesandsharppointstheirusesincludeslicing, shredding or chopping vegetables, trimming and cutting meat.

8. Filleting knife with a thin, very exible blade that makes it ideal or ollowingthe bones closely, as in lleting sh. Te blade and point should be one othe sharpest knives in your set.

9. Large (and heavy) cooks knife used or chopping large items and also ortasks like chopping parsley when a rocking motion is used (see page ??). Tewide blade is also useul or crushing garlic cloves.

10. Butchers steak knie is an example o a knie developed or a very specicuse. Te rm blade with its curved back and makes it useul or slicing rawmeat quickly.

11. Carving knife with the long, thin, exible blade makes it possible to slicemeat thinly. Some cooks preer to use a carving knie with a scalloped edgeor cold meats, poultry, ham, and smoked salmon. Te hollows create a kindo vacuum, so that the ood does not stick to the blade, and you get a cleanercut. Serrated knives are ideal or crusty breads and cakes.

12. Deep-freeze knife with a serrated blade specially developed to cut throughrozen meat. Tis knie is strictly or use when rozen meat has to be cut atshort notice, so is not a particularly practical tool in a catering kitchen.Saw-edged cutting knives (not shown) with the ne indentations along thecutting edge quickly penetrate the tough skin o tomatoes, citrus ruit, etc.

13. Bread knife with a long thin blade and a serrated cutting edge.

14. Boning knife with a ne pointed razor-sharp tip. Most o the work is carriedout towards the end o the point. Te knie is held like a dagger. Because

it has a strong, rm blade it will not bend or break under the considerableorce that may have to be used. But this means that great care must be taken,because i the knie slips it could cause serious injury.

15. 1517Palette knives o varying lengths and widths to shape smoothmixtures, or li rm oods such as a burger. Te blade is exible, has arounded end instead o a point, and is not sharp.

18. Oyster knife is used to orce open the shell o a resh oyster; it has a shortrm blade and a saety guard.

19. Cutlet batis or attening pieces o raw meat, or example, veal escalopesand minute steaks .

20. Poultry secateurs or cutting through poultry bones. Some cooks preer touse a knie to do this.


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Module 1

i s mp slc h cc k h d pp sk yu cy u.T llw ud wll sss yu slc h h k.

Cooks knife Chopping, slicing, dicing and cutting. Blade can be used at orcrushing and bruising

Carving knife Long thin blade, used to carve roast meat and poultry

Utility knife General-purposeknifeforchopping,slicing,trimming,dicingmostvegetables and meat

Boning knife Removing meat rom the bone or carcass

Filleting knife Tin, exible blade with a sharp tip, used or lleting sh

Meat cleaver For tougher cuts and joints o meat. Chops through cartilage, sinew andbone

Paring knife For ne work such as segmenting oranges, removing eyes rompotatoes, trimming, peeling oods

Bread knife Slicing bread, cakes and ruits such as tomatoes

Palette knife Applying llings, icing, nishing baked items

Sharpening steel For sharpening knives

21. Cooks fork is a particularly dangerous item with its long, sharp points. Itis used or liing roasted meats, although this needs to be done with greatcare to avoid piercing the meat, which would allow the juices to escape. Inthe case o a chicken, or example, you should insert the ork into the chestcavity and then li.

22. Carving fork with a guard to protect the ngers rom slipping into the wayo the carving knie and short prongs to hold the meat rmly in place.Whereverpossible,avoidpiercinghotjointsrepeatedlywithafork.Somejoints can be saely held by the bone, when the meat has been scraped othe bone beore cooking, e.g. leg o lamb.

23. Cleaver or chopperis ound mainly in the butchery section o kitchens andused or chopping through large bones. Te back o the chopper blade isused or cracking bones.

24. Kitchen scissors used or cutting the ns and tails o sh (some cooks preerto use a cooks knie or this job). Scissors are also used or more general

tasks like cutting the string or the paper or a steamed pudding.

Documents

An Introduction to Hygiene & Safety N4