DLANGUAGE STUDIO

NO 30 1st FLOOR
PERSIARAN B RAYA
LANGKAWI MALL
07000 KEDAH D.A

KERTAS PENERANGAN
KOD DAN NAMA
PROGRAM /
HT-012-2:2012 FOOD PREPARATION AND PRODUCTION
PROGRAM CODE AND
NAME

TAHAP / LEVEL
LEVEL 2
NO DAN TAJUK
MODUL/ MODULE NO C01 : HYGIENE, KITCHEN SAFETY AND FOOD HANDLING
AND TITLE

1. Identify food handling activities requirements

2. Determine food handling tools, kitchen utensils and
equipment classification
NO DAN PERNYATAAN
3. Determine food items classification
TUGASAN TASK(S) NO
4. Understand the principles of receiving and storing food
AND STATEMENT
items
5. Maintain food handling activities requirements
6. Carry out hygiene and cleanliness of work area

TRAINEES shall be able to practice proper hygiene, kitchen

safety in food handling activities to ensure that foods are
prepared in hygienic, safe and in line with policy in accordance
with Health and Industrial Ministry rules and regulation SO
OBJEKTIF MODUL/ THAT they will be able to Identify food handling activities
MODULE OBJECTIVE requirements, Determine food handling tools, kitchen utensils
and equipment classification, Determine food items
classification, Understand the principles of receiving and
storing food items, Maintain food handling activities
requirements and Carry out hygiene and cleanliness.

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TAJUK : HYGIENE, KITCHEN SAFETY AND FOOD HANDLING

TUJUAN / :
This module introduces trainees to acquire knowledge on ordered
PURPOSE
food items using trolleys and requisition forms .
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INTRODUCTION :

1. Identify food handling activities requirements

i. Definition of food handling activities requirements

 Attitude
 Staying power
 Able to be team player
 Willing to learn
 Dedication to quality

ii. Brief on Kitchen Department and its operations

 Origin of classical and modern cuisine

 Modernization impact on the kitchen operations
 Organization of modern kitchens
 Basis of kitchen organization
 Classical and modern brigade
 Skill levels requirement
 Standards of professionalism
 Customer expectations

iii. Hygiene and safety in food handling

 Cause of food contamination and illness

 Personal hygiene standard and practices
 Preventing cuts
 Preventing burns
 Preventing and dealing with fire
 Preventing injuries from machine and equipment
 Preventing falls
 Preventing strains and injury from lifting

2. Determine food handling tools, kitchen utensils and equipment classification

i. Introduction to food production tools, kitchen utensils and equipment classification

 Knives, hand tools and small equipment

 Pots, pans, containers and its usage
 Measuring devices
- Measuring scale
- Measuring spoon
- Temperature thermometer
- Meat thermometer
 Cooking equipment
- range tops, ovens, broiler, salamander, griddles, rotisseries, fryers, skillets
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 Processing equipment
- mixers, food cutter, slicers, blender
 Food holding and storage equipment - Hot & COLD

KITCHEN UNIFORM

HYGIENE

• STEP 1 – WASH HANDS WITH ANTIBACTERIAL LIQUID SOAP, WARM WATER AND
DRY DISPOSABLE PAPER TOWELS

• STEP 2 – WEAR CLEAN UNIFORM, TAKE BATH AND KEEP YOUR HAIR COVERED

• STEP 3 –COVER MINOR CUTS WITH WATERPROOF DRESSINGS

• STEP 4 – DON’T SNEEZE OR COUGH NEAR THE FOOD

• STEP 5 – DON’T WEAR RING, JEWELLERY, DIRTY APRON AND TOUCH YOUR HAIR,
NOSE OR MOUTH DURING FOOD PREPARATION

• STEP 6 – DON’T SMOKE IN THE KITCHEN OR FOOD HANDLING AREA

KITCHEN CLEANLINESS

• STEP 1 – ADDRESS POINT WITH CHIEF STEWARD

• STEP 2 – SPRING CLEANING SCHEDULE FOR ALL OUTLET EVERY 2 WEEKS

• STEP 3 – SCHEDULE FOR CLEANING CHILLER AND FREEZER DAILY AND TO BE

PLACED INFRONT OF THE DOOR

• STEP 4 – APPLY DETERGENT GP CLEAN AND SCRUB WITH A HARD BRUSH,

REACHING INTO ALL CORNERS AND ANGELS

• STEP 5 – RINSE WITH HOT WATER BY USING RUBBER HOSE, WATER PUSHER AND
MOP DRY
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• STEP 5 – TO AVOID INJURY- STAFF MUST WEAR GLOVES, GOGGLES AND RUBBER
SHOES
KITCHEN SAFETY

• STEP 1 – ALL FOOD ITEMS MUST BE FROM SUPPLIER

UNDERSTAND ABOUT IMPLEMENTATION OF HACCP

• STEP 2 – ALWAYS PRACTICE FIFO (FIRST IN FIRST OUT )

• STEP 3 – FOOD MUST BE KEPT IN CONTAINER ACCONDENCE TO HACCP

STANDARD

• STEP 4 – TEMPERATURE MUST MEET THE HACCP STANDARD

• STEP 5 – MAINTAIN HACCP STANDARD PERSONAL GROOMING, KITCHEN

CLEANING,VENTILATION IN GOOD CONDITION

• STEP 6 - FREEZER,CHILLER AND FLOOR MUST CLEAN AT ALL TIMES.

SAFETY WHEN CARRYING OBJECTS

 Don’t carry objects too big to see over
 Walk, don’t run
 Use a save ladder, not chairs or piles of boxes, to reach high shelves or to clean high
equipment
 Lift with the leg muscles, not the back. (Figure 1.7: Shows proper lifting technique)
 Don’t run or twist your back while lifting, and make sure your footing is secure
 Use a cart to move heavy objects long distances, or get help.
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X - Wrong technique √ - Right technique

PREVENT KITCHEN ACCIDENT

ALL KITCHEN STAFF HAVE TO GO THROUGH AN EMERGENCY DRILL IN THE RESORT WITH
OUR OWN EMERGENCY TRAIN STAFF.

1. TRAINING MANUAL

2. EMERGENCY TOOLS

3. ALL STAFF HAVE TO BE FAMILIAR WITH THE LOCATION AND CORRECT USE OF ALL
EMERGENCY TOOLS.

4. TO CONDUCT YEARLY REFRESHER COURES ON EMERGENCY FOR ALL PERSONNAL

Description:

 Must Have Training Manual Booklet

 Course on Emergency Training for Staff
 First Aid Box for All Outlets
 Staff Trained In First Aid
 Correct Way to Lift Heavy Object
 Correct Use of Machinery Utensils
 Sharp Knives and Object Will Keep
 Uniform Fits Properly
 Safety Shoes
 Floor Must Be Dry
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 Conduct Regular Check on Machinery

 Do Not Play a Fool in Kitchen
 Train on Usage of Emergency Tools
 Never Splash Liquids in Hot Oil
 Don’t Walk Around With Sharp Object

FOOD HANDLING

Collect food items is one of the task for food handler. This is a process to transfer goods from store to the
outlets using a formal written request or order for certain organization. Chef is responsible to fill-in the
requisition forms. This form is used to order goods, dry and wet items, butchery items, commissary
items, beverages and general stationary items. Goods will be issued according to requisition form by the
storekeeper and to be collected by commis.
1. STORE LOCATION

Careful consideration should be given to procedures for receiving and storage, as well as to the
construction and physical needs of both areas. In planning, there should be a straight line from the
receiving dock to the storeroom and refrigerators and, preferably, on the same level as the kitchen. A
short distance between receiving and storage reduces the amount of labour required, reduces pilferage,
and causes the least amount of deterioration in food products.
i. Closed to receiving and production area
ii. Access trolley
iii. Secured area

2. STANDARD PROCEDURES
Upon receiving goods from storekeeper, a thorough physical check has to be done by commis. This is to
ensure the quality and quantity of the requested goods is followed. Items should be measured by weight,
volume and numbers (nos).

i. Boxes and Containers

 Check that the packages of the food products are intact and not leaking.
 If a container is broken open, crushed, torn, or otherwise damaged, the contents may have been
exposed to possible contamination.
 It is also important to look for signs of contamination by rodents, insects, or birds
 If any of the above items are observed during a receiving process, it is vitally to reject the product.

ii. Canned Products

 When receiving canned products always inspect them for the following potential problems.
 Severe dents on the top or bottom rim, or side seam.
 Swollen or bulging cans.
 Rusted cans with pitted surfaces
 Expiry date.

iii. Perishable items

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 Freshness
 Odour
 Colour changes
3. TYPES OF STORAGE
i. Dry Food Storage.

 Room or area to keep or store dry goods.

 Example:

o Flour
o sugar and salt
o cereals
o rice, and other grains
o dried beans and peas
o ready prepared cereals
o breads and crackers
o oils and shortenings
o canned and bottle foods (unopened)

ii. Freezer Storage.

 Area to store or keep frozen items.

 Example:

o Meat, poultry, seafood

o Frozen vegetable ,
o Ice-cream.
o Ice

iii. Chiller Storage.

 Keep all perishable items.
 Example:

o Fresh fruits and vegetables

o Juices
o Dairy product
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4. REQUISITION PROCEDURE.

START

Fill-up the requisition form

- Chef

Storekeeper
(Assemble all goods)

Storekeeper
(Issuing Goods)

Commis
(Follow receiving process)

Commis
(Initial received)
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Commis
(Deliver to the kitchen)

END

Figure 1.1: Requisition Flowchart

5. STORE REQUISITION.

Requisition is needed to provide:

i. Control of issuing from storage

ii. Only required quantity for production should be issued

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Figure1.2: Store Requisition Form

6. INTER-KITCHEN/INTER OUTLET TRANSFER FORM

Inter Kitchen Transfer (I.K.T) - to transfer food as requested from another Kitchen

Procedure:
a. Commis must complete the request of Inter Kitchen Transfer Form.
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b. The form must have signature of request from the commis or demi- chef and must be
authorized by executive chef for any transaction.
c. The authorized form is approved of transaction from internal section in the kitchen.
d. The request item is a cost to department or section.

APPROVED BY:

Figure 1.3: Inter-Kitchen/Inter Bar Transfer Form

7. FOOD STORAGE CONTAINERS

Food Storage with the right types of food storage containers according to types of items.
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Figure 1.4: Plastic containers

Figure 1.5: Bread rack Figure 1.6: Liquid container

FIRST IN FIRST OUT (FIFO)

FIFO means for First in First Out an abstraction in ways of organizing and manipulation of data relative
to time and prioritization. This expression describes the principle of a queue processing technique
demands by ordering process by first-come, first-used behaviour: what comes in first is used first, what
comes in next waits until the first is finished.

QUESTION:

1. List down THREE (3) items that keep in the dry food storage.
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2. Names THREE (3) types of storage.

3. Define First In First Out (FIFO).

4. Requisition is needed to provide:

5. List FOUR (4) standard procedures should be followed when receiving canned products.

REFERENCE:
 Bo Friberg (1996) The Professional Pastry Chef (3rd Edition), John Wiley & Sons Ltd, New York.
ISBN NO. 0-471-28576-5.
 Ceserani.V,Kiton. R. (1990) Practical Cookery (7th Edition), Hodder and Stoughton Ltd, England.
ISBN NO. 0340539070
 Kamariah binti Shahland dan Rozita binti Shahid dan Nawawi bin Mohd. Jan (2005) Penyediaan
Makanan Barat dan Timur Tingkatan 4 dan 5, (1st Edition), Dewan Bahasa dan Pustaka. ISBN
NO. 983-62-8656-X.
 Narimah binti Ismail dan Hasanah binti Mohd. Shah (2005) Penyajian Makanan dan Minuman
Tingkatan 4 dan 5, (1st Edition), Dewan Bahasa dan Pustaka. ISBN NO. 983-62-8653-5.