FUNDAMENTALS &

SPECIALIZED
FOOD &
BEVERAGE
SERVICE
OPERATIONS
WEEK 5
HYGIENE, SAFETY AND SANITATION
IN THE FOODSERVICE WORKPLACE
HYGIENE &
SANITATION
 ARE THE FOREMOST
CONSIDERATIONS IN
SETTING-UP AND
MANAGING A FOOD
SERVICE BUSINESS
 RESPONSIBILITY OF THE
OPERATOR TO TAKE CARE
OF THE HEALTH OF THE
CUSTOMERS AND
WORKERS
 WATER
 MAKE SURE THE WATER PIPES ARE IN GOOD CONDITION AND NO
LEAKAGES.
 MAKE SURE THAT YOU HAVE CLEAN WATER AND AS MUCH AS
POSSIBLE IT IS A POTABLE WATER.
 WATER CONTAINERS SHOULD BE CLEANED AND COVERED.
 IT SHOULD BE BOILED IF YOU ARE NOT SURE IF THE WATER YOU ARE
USING IS SAFE FOM GERMS AND OTHER BACTERIA.
 CLEAN SURROUNDINGS
 DIRTY AND MESSY WORKING AREAS BRING ABOUT MOST CASES OF
FOOD CONTAMINATION OR FOOD POISONING.
 CLEANLINESS, ORDERLINESS, AND PEST CONTROL SYSTEM IN BOTH
KITCHEN AND DINING AREAS ARE IMPORTANT.
 KEEP EQUIPMENT AND UTENSILS SAFELY COVERED IN THE KITCHEN
TO AVOID BEING SPRAYED BY INSECTICIDES.
 SANITATION SUPERVISOR
 IT IS ADVISABLE TO HAVE ONE STAFF IN CHARGE OF MAINTAINING
THE SANITATION OF YOUR KITCHEN AND DINING AREA.
 WORKING TABLE, SINK, STOVE AND OTHER SHOW-COOKING
EQUIPMENT SHOULD BE CLEANED DAILY.
 DINING UTENSILS SHOULD BE STERILIZED.
 GENERAL CLEANING SHOULD BE DONE EVERY WEEK TO CONTROL
INSECTS AND OTHER PESTS.
 PROPER FOOD HANDLING
 IN THE FOOD SERVICE BUSINESS, PROPER FOOD HANDLING AND
STORAGE IS IMPORTANT TO AVOID SPOILAGE AND WASTAGE.
 REMEMBER, SPOILED FOOD THAT IS SERVED WOULD DAMAGE YOUR
REPUTATION AND BUSINESS.
 IT MAY EVEN CAUSE HARM TO THE CUSTOMERS.
 DETERMINE THE SHELF LIFE OR THE EXPIRATION DATE OF RAW
FOOD.
 “KEEP THE HOT FOOD HOT OR KEEP THE COLD FOOD COLD”
 WASTE DISPOSAL
 HAVE A PROPER SYSTEM IN WASTE DISPOSAL.
 SEGREGATE WET AND DRY GARBAGE.
 PUT A GARBAGE BAG IN THE TRASH CAN/BIN FOR EASE IN DISPOSING
THE GARBAGE. THEN HAVE IT COVER TO AVOID FLIES AND OTHER
INSECTS TO FLY AROUND.
 TIED SECURELY THE GARBAGE BAG WHEN ALREADY FULL.
 WORKERS/CREWS IN THE FOOD
SERVICE
 GIVE SPECIFIC RESPONSIBILITIES TO ALL WORKERS TO ENSURE THE
HEALTH & SAFETY OF THE CUSTOMERS.
 ENSURE ALL FOOD SERVICE WORKERS HAVE A PROPER HEALTH
CLEARANCE.
 REQUIRE THEM TO HAVE A REGULAR MEDICAL CHECK UPS
 STANDARD UNIFORMS
 REQUIRE THE FOOD SERVICE WORKERS TO WEAR THEIR UNIFORM
PROPERLY.
 UNIFORMS SHOULD BE CLEAN, NO STAIN, PRESSED, AND NO THREAD
HANGING.
 HAIR SHOULD BE NEATLY COMB.
 NO DANGLING EARINGS FOR GIRLS. BOYS SHOULD NOT WEAR
EARRING.
 SHOES SHOULD BE POLISHED.
 WHEN TO WASH YOUR HANDS
 When coming on duty or entering the
kitchen
 After changing into uniform
 After handling raw food
 Between one task and another
 After leaving the kitchen
 After meal and rest breaks when you have
been drinking or smoking
 After handling money
 After handling wastes or putting food in
the waste bin
 After handling cleaning materials
 COMMON INJURY
 SHOCK  FRACTURES
 FAINTING  SCALDS
 CUTS  BURN
 NOSE BLEEDS  FALL
 SLIPPED
 WHAT TO DO?
 APPLY FIRST AID
 THERE SHOULD ALWAYS BE A FIRST AID KIT
 GO TO THE NEAREST CLINIC OR HOSPITAL FOR ANY SIGN OF DANGER.
 RECORD AND REPORT THE ACCIDENTS.
 ALWAYS CLEAN THE FLOORING AND DRY IT IMMEDIATELY
 CHECK FOR ANY ELECTRICAL REPAIR
 ALWAYS READ THE MANUAL BEFORE USING THE NEW EQUIPMENT.