1. KITCHEN CLEANLINESS
1.1 Introduction
Keeping the kitchen clean helps you meet several
obligations. A clean and neat kitchen is less likely to attract pests and
fosters an environment of cleanliness which carries over to the food
preparation process. A clean and tidy kitchen has fewer safety hazards.
1.2 Keeping the Kitchen Clean,
Safe and Pest Free
·
Maintain
a routine for cleaning all areas including inside the refrigerator,
freezer
and other machines
·
Sweep
floors at least once a day, and more frequently if you can
·
Mop
floors whenever any food or liquid is spilled on the floor and also at
the end
of the day, always using a disinfecting floor cleaner
·
Clean
and sanitize shelves and walls regularly
·
Have
a routine that has one area thoroughly cleaned every day. Post a
cleaning
schedule that will ensure every area of the kitchen cleaned
thoroughly at least once a month
·
Clean
all surfaces, racks and trays at least once a week
·
Keep
all furniture, equipment and appliances clean and in good repair
1.3 Avoiding Sanitation Problems in Food Areas
· Keep the area uncluttered. Never have anything
stored in the kitchen not
needed
by the kitchen. Old tables and chairs or seasonal furniture
stacked
up in the kitchen is not acceptable Get a storage locker or put
them in
your basement.
· Check food preparation surfaces regularly to make
sure they have no
breaks,
corrosion, open seams, cracks and chips, If they do, repair or
replace
them.
· Do not use cardboard cartons to store anything,
especially food. They
absorb
moisture, get wet and attract bugs.
1.4 Storing Cleaners
·
Always
store in a cupboard or closet away from food
·
Never
use old food containers to store cleaners
·
Always
keep cleaners in clearly marked containers
1.5 Deterring Pests
· Store dry bulk food such as sugar and flour in
metal containers that are
tightly
covered and keep them covered when not actively in use
· Pop cases, cartons or newspapers attract pests.
Mice use these materials
as
building supplies - be sure to clear these daily so they do not pile up.
· Clean behind and under equipment, sinks and
counters.
· Check frequently for signs of pests – both outside
and inside. Use a
flashlight to check in dark corners and crevices, and beneath equipment
or have
a professional pest control company do the job for you.
· Store and dispose of garbage properly. The site's
section about garbage
will
give you some additional information.
· Seal off any small holes and crevices around the
foundation, and near
drains
and pipes.
· Use tight fitting screens on open windows.
· Use tight fitting doors with bottom edges made of
metal.
· Use tight fitting screen doors that close
automatically to cover doorways
that are
left open.
· Place screens over ventilation ducts and floor
drains.
· Use fans to help keep flies out.
· Put metal guards on pipes and wires attached to the
outside of the
building
to prevent rodents from climbing up.
· Keep the outside area free of weeds, rubbish and
old equipment.
· Examine new deliveries for evidence of pests.
· Use fly attractors, glue boards and rodent traps
where there are
occasional signs of pests.
· Do not use flypaper directly over food preparation
or eating areas, as glue
and
flies may drip.
· Use only approved pesticide applicators. If you
plan to do it yourself, get
advice
from the licensed pesticide person at the hardware, garden or
building
supply store. These people know a great deal about the best
products
for certain pests, they will tell you how to apply the product
safely
and effectively.
· Hire a licensed pest control operator if signs of
pests persist.
2. CONDUCTING SANITATION & HYGIENE
2.1 Standard: Never
have a case of food poisoning or disease in the premises.
2.2 Procedures:
· Explain
bacteria and where their live.
· Explain
antiseptic chemicals and how they work.
· Clean
hands when handling all food stuff and equipment.
· Refrigerate
as soon as possible all perishable foodstuffs.
· Clean
uniform and what it means.
· Importance
of washing vegetables before placing in fridge with other food stuffs.
· Importance
of keeping food stuff covered.
· What to do
when something smells ‘funny’.
· What to do
when something ‘tastes off’.
· What areas
need most attentions, wash basins, floors, chopping board, work
benches, storage, containers,
fridges and drains.
3.
MAINTAINING FOOD HYGIENE
3.1 Standard: Food must always be
clean, safe and baked / cooked in the proper way
to entice
attention and prevent food poisoning.
You have a responsibility
towards guest’s well being.
3.2 Procedures:
·
Maintain high standard of personal hygiene.
·
Keep equipment in good and clean condition.
·
Correct storage of foodstuffs at right
temperature.
·
Correct re-heating and defrosting method.
·
Quick cooking of food prior to storage.
·
Periodic fumigation to prevent vermin and
insects.
·
Food should be handled as little as possible.
·
Use only clean spoon for tasting.
·
For ice cream, cook to 83°C and cool down as
soon as possible by standing on
ice water or go through pasteurizer.
4. SAFETY AND
PREVENTION OF ACCIDENTS IN THE KITCHEN
4.1
Standard: To know all emergency procedures and
operation of all kitchen
machinery.
5.
CLEANING AND SANITIZING
KITCHEN AREA, KITCHEN UTENSIL AND EQUIPMENT.
5.1 Introduction
Clean and sanitized equipment and surfaces is one of the most
important elements in proper food handling. Bacteria, molds, mildews, fungus’s
etc. can contaminate food which can cause disease and foul odors. Controlling
this microbial contamination is vitally important.
5.2 Method of cleaning and sanitizing.
· Cleaning and Sanitizing must be done on a regular basis. This
means daily
cleaning by all shifts.
· All equipment, such as slicers, saws, grinders etc., must be disassembled
and
each part must be thoroughly cleaned and
sanitized with chemical and sanitizers
solutions
· All surfaces (food prep areas, cutting tables, counters) and
surrounding areas
should be thoroughly cleaned and sanitized.
· Always allow sanitized surfaces to air dry. This allows the
sanitizer some
sufficient contact time
to allow it to work most effectively.
· All buckets used for cleaning must be properly labeled identifying
the chemical in
the container.
· A written plan specific to each department should be available at
all times.
5.3 Technique of sanitizing salon premises and facilities
· Remove or carefully protect food products and packaging material.
· Cover any non-washable equipment
· Gather knives, saws, cutting blades, and other small items for
cleaning in
three basin sink.
· Clean up all loose debris on counter-tops and floors and dispose
of in proper
recycling or garbage
containers.
·
Apply foam to
all surfaces and equipment in meat cutting room.
· Rinse with water.
· Sanitize all food contact surfaces, cleaned and rinsed by spray.
Thoroughly wet
all surfaces.
· Allow to air dry. Do not rinse. All surfaces are now properly
cleaned and
sanitized.
· Surfaces in meat rooms and food preparation areas become soiled
with grease
during routine operations. Countertops,
floors, walls, equipment, etc., all require
cleaning (small items
are cleaned separately by hand). When cleaning these
surfaces the method
used must be both efficient, that is, not take too long to
accomplish, and effective leaving clear,
grease-free, sanitized surfaces.
5.4 Method of storing sanitation material,
implement and equipment.
·
Sanitation
chemicals should be stored in such a way as to eliminate the possibility of
their contacting food or packaging material by leakage or spillage. Sanitation
chemicals should be stored separately from rodenticides, herbicides, and
insecticides.
·
All secondary
package (quart and pint bottles, sprayers, buddy jugs, etc.) must be labeled
per OSHA regulations with product identity and hazard warnings.
·
Sponges and rags
should be stored overnight in a solution of sanitizer in a covered pail.
·
The three basin
food preparation area sink should NOT be used for hand washing or janitorial
purposes.
·
Glass, kettles,
pots, pans, etc., should be stored upside down. Utensils and items with handles
should be stored with handles out.
·
Floors, walls,
ceilings, ducts, etc. should be cleaned with dustless methods such as
vacuuming, wet cleaning, or polyethylene dust attracting clothes. Sweeping is
not recommended, as bacteria contaminated dust may simply swept into the air.
·
Cutting boards
should be tilted during cleaning to allow them to drain and air dry.
5.5 Cleaning Schedule
Food preparation areas and equipment require periodic cleaning and
sanitation. Though each situation is somewhat unique, the following guidelines
can provide a basis for scheduling.
· Food contact, surfaces of kettles, grills, griddles, and other
cooking devices should be cleaned at least once a day.
· Non-food contact surfaces should be cleaned as often as necessary
to remove dust, dirt, food particles, and other soilage.
· Every time there is a processing change between beef, poultry,
pork, fish, etc., or if there is a change from raw to ready-to-eat foods, the
food contact surfaces and utensils should be cleaned and sanitized.
· Every time there is an interruption in processing during which
contamination may have occurred the food contact surfaces should be cleaned and
sanitized.
· Food contact surfaces and utensils should be cleaned and sanitized
after the final use each day.
6. WASTE MANAGEMENT
6.1 Introduction
Waste management is the collection, transport, processing,
recycling or disposal of waste materials. The term usually relates to materials
produced by human activity, and is generally undertaken to reduce their effect
on health, the environment or aesthetics. Waste management is also carried out to recover
resources from it.
Waste management can involve solid, liquid, gaseous or radioactive substances, with different methods and
fields of expertise for each. Waste management practices differ for developed
and developing, for urban and rural, and for residential
and industrial, producers. Management for non-hazardous
residential and institutional waste in metropolitan areas is usually the
responsibility of government authorities, while management for non-hazardous
commercial and industrial waste is usually the responsibility of the generator.
6.2 Disposal Methods
6.2.1 Landfill
Disposing of waste in a landfill involves burying waste
to dispose it off, and this remains a common practice in most countries.
Landfills were often established in abandoned or unused quarries, mining voids or borrow pits. A
properly-designed and well-managed landfill can be a hygienic and relatively
inexpensive method of disposing of waste materials.
Older, poorly-designed or poorly-managed landfills can
create a number of adverse environmental impacts such as wind-blown litter,
attraction of vermin, and
generation of liquid leachate.
Another common byproduct of landfills is gas (mostly composed of methane
and carbon), which is produced as organic waste breaks
down an
aerobically. This gas can create odor problems, kill surface vegetation,
and is a greenhouse gas.
6.2.2 Incineration
Incineration is a disposal method that involves
combustion of waste material. Incineration and other high temperature waste
treatment systems are sometimes described as "thermal treatment".
Incinerators convert waste materials into heat, gas,
steam, and ash. Incineration
is carried out both on a small scale by individuals and on a large scale by
industry. It is used to dispose of solid, liquid and gaseous waste. It is
recognized as a practical method of disposing of certain hazardous materials
(such as biological medical). Incineration is a controversial method of waste disposal,
due to issues such as emission of gaseous pollutants.
6.2.3 Recycling
Methods
The process of extracting resources or value from waste
is generally referred to as recycling, meaning to recover or reuse the
material. There are a number of different methods by which waste material is
recycled: the raw materials may be extracted and reprocessed, or the calorific
content of the waste may be converted to electricity.
.
6.2.4 Composting
Composting operations of solid wastes include preparing
refuse and degrading organic matter by aerobic microorganisms. Refuse is
presorted, to remove materials that might have salvage value or cannot be
composted, and is ground up to improve the efficiency of the decomposition
process. The refuse is placed in long piles on the ground or deposited in
mechanical systems, where it is degraded biologically to a humus with a total
nitrogen, phosphorus, and potassium content of 1 to 3 percent, depending on the
material being composted. After about three weeks, the product is ready for
curing, blending with additives, bagging, and marketing.
6.3. General Waste Management Procedures
§ Recycle.
§ Donate
and purchase used furniture and electronics through the Property Utilization Branch
§ Participate
in Transhare – Carpool, walk,
bike, or use mass transit to commute
§ Telework
– Share offices with someone who teleworks opposite days as you
§ Use
stairs instead of the elevator
§ Set
up work center where office supplies can be stored and used so every person
does not need their own office supplies
§ Buy
recycled office supplies
§ Participate
in meetings via telephone or video conference
§ Extend
life of computers to at least 4 years
§ Use
rechargeable batteries
§ Remove
trash cans from office areas to encourage more recycling
6.4 Method of dispose waste
material
Waste management is the collection, transport, processing or disposal,
managing and monitoring of waste
materials. The term usually relates to materials produced by human activity,
and the process is generally undertaken to reduce their effect on health, the environment or aesthetics. Waste management is a distinct practice from resource recovery
which focuses on delaying the rate of consumption of natural resources. All
wastes materials, whether they are solid, liquid, gaseous or radioactive fall
within the remit of waste management.
Waste management practices can differ for developed and developing nations,
for urban and rural areas, and for residential and industrial producers.
Management for non-hazardous waste residential and institutional waste in metropolitan areas
is usually the responsibility of local government
authorities, while management for non-hazardous commercial and industrial waste is
usually the responsibility of the generator subject to local, national or
international controls.
7. Usage Technique for Fire Extinguisher
7.1 The P-A-S-S Technique
• P
- Pull the pin. It is there to prevent accidental discharge.
• A
- Aim low at the base of the fire. This is the where the fuel source is.
• S
- Squeeze the lever above the handle. Release to stop the flow.
(Some extinguishers have a button instead of a lever)
(Some extinguishers have a button instead of a lever)
•
S
- Sweep from side to side. Move toward the fire, aiming low at its
base. Sweep until all flames are extinguished. Watch for
re-igniting. Repeat as necessary. Have site inspected by fire
department.
•
Place any fire extinguisher
that has been used on its side on the floor. It will be collected and
recharged after the fire scene is secure.
REMEMBER:
·
Learn Pull-Aim-Squeeze-Sweep
(PASS) to help you remember how to use fire extinguishers and what to do with
them after use.
·
Fire extinguishers are
located in fire cabinets next to fire stairwell doors. They are
multi-purpose (ABC) extinguishers.
