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e:1. Clean – keep yourself and your work areas clean2. Separate – keep r. w. eat and other raw animal products away from oth. r. oods3. Cook – always properly cook and prepare foods4. Chill. store foods appropriately both before and after cookingWhat are wa.
3.2.2 The kitchen must have enough washbasins for staff to wash their hands. 3.2.3 There must also be enough toilets and these must not lead directly into food areas. 3.2.4 Basins for washing hands must have hot and cold running water. Provide soap and materials for drying hands hygienically, such as disposable towels.
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Make sure that all staf understand the importance of being ‘fit for work’ and what they need to report. This is so they understand how some types of illness can afect the safety of food and that they must tell their manager if they have these types of illness. Make a note in your diary of when you have trained staf on this safe method.
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Then repeat with the other hand.3.Rub palm to palm with fingers interlaced. 4.Rub the backs of the finger. it. the opposite palm with the fingers interlocked. Then repeat. ith the other hand.5.Clasp. d. tate the thumb in the palm of the opposite hand.Then repeat w. th the other hand.6.Rub back.
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The correct handwashing procedure. Correct handwashing is an important and effective means of preventing the spread of infection to food during handling. The steps involved in the handwashing procedure are summarised below : Moisten the hands and forearms with water (preferably warm) Apply soap (preferably liquid and antibacterial)
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• Emphasise the importance of washing hands before preparing food to stop the spread of germs. • Discuss how germs can be transferred from one person to the other very easily. • Following basic rules can prevent this. • Show Flip chart 10 and discuss the importance of personal hygiene in the kitchen or food preparation area.
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1.2 Kitchen and personal hygiene Kitchen hygiene and good personal hygiene are important, as they help to control the spread of harmful germs. Kitchen hygiene There are many surfaces in the kitchen where harmful bacteria and micro-organisms can live, grow and multiply. kitchen hygiene The prevention of illness and the maintenance of health
