FOOD AND BEVERAGE PRODUCTION

HYGIENE

7.1.03 T Specific Objectives

By the end of this sub-module unit, the trainee should be able to:

a) explain personal hygiene requirements

b) explain food hygiene requirements

c) discuss the environmental hygiene requirement in a work place

d) explain the HACCP concept

e) identify types of waste and its disposal

f) explain legislation in food hygiene and safety

Unit tasks

Task 1: personal hygiene requirements

Good grooming

 Bathe regularly

 Clean hands regularly

 Short fingernails and without varnish

 Hair clean and covered

 Avoid touching nose, mouth and ears during food preparation.

 Clean teeth and regular visit to the dentist

 Clean feet with low closed shoes

 Cover all cuts burns and sores with a water proof dressing. Kitchen staff with septic

wounds and boils should not handle food.

 Use cosmetics in moderation but ideally should be discouraged.

 No jewellery should be worn in the kitchen

 No smoking tasting, of food using fingers or other activities which bring hands and mouth

directly in contact with food.

 No spitting

 Illness sickness diarrhea sore throat fever or skin infections should be reported to

management

 Clean appropriate kitchen uniform

-double breast chefs jacket

-chefs cap

-apron long enough to protect the legs

-checked cotton trousers /skirts

-neck tie