PERSONAL AND FOOD HYGIENE
- Askar DG KAMIS
- 5 days ago
- 3 min read
Purpose
All Kitchen associates will comply with the Food and Hygiene laws, to make sure that the food is safe for human consumption.
Before handling any food items, all Kitchen associates will attend and successfully complete the Departmental Training sessions on
Personal Hygiene
Food Hygiene
All Items that are handled, touched, used and served must be of the highest standards of Hygiene and sanitation
The following Guidelines MUST be strictly adhered to.
Policy
To ensure that all staffs will follow the personal and hygiene compliance to the hotel standard requirement.
Procedure
All kitchen associates will practice the following guidelines on
Personal Hygiene and Cleanliness:
Kitchen associates will
Shower or bathe daily.
Wash or Shampoo hair everyday
Use anti perspirant and deodorant
Brush teeth, especially after eating heavily flavored foods like garlic
Keep uniforms clean at work and change daily
Not wear any jewellery, bangles, earrings, watches etc. while at work
Keep your hair clean and tied back for women,
Short and close cut for men Shave daily if needed, no stubble or facial hair permitted
MUST NOT SPIT IN ANY AREAS IN THE KITCHEN, INCLUDING GARBAGE BINS
Use plenty of soap and hot water to wash hands frequently especially
Before going on duty
After sneezing or coughing, blowing nose, touching any soiled items, after break, smoking cigarette, using the bathroom
After eating or drinking
Touching parts of the body especially eyes, nose, mouth.
Using tissue or handkerchief
Handling raw foods or unwashed fruit or vegetables
Taking out trash
After touching unclean items like Money, soiled dishes, linen, Chemicals, Detergent
Food Hygiene and Sanitation
Complete the Food Hygiene course as stipulated by the Department head
Stay at home when you are sick
Cover cuts, burns, sores, and abrasions with a tight dry antiseptic bandage
Do not allow food to come into contact with the injured part. Wear gloves if needed or finger stalls
Do not touch, scratch, or pick face or nose or other parts of the body- especially in guest contact areas, use the locker room for such bodily functions, and wash hands after
Keep raw food away from cooked or ready-to-eat foods
Keep food away from all chemicals
Hold Refrigerated and Frozen foods out of the Freezer only for as short a time as possible
DO NOT SPIT IN ANY AREAS IN THE KITCHEN, INCLUDING GARBAGE BINS
Wash all raw fruits and vegetables.
Cover foods at all possible times during and after preparation.
Never plate food that has fallen or touched the floor or other unsanitary areas.
Always use tongs or scoops when necessary, and wear gloves where needed
Use appropriate safety equipment like gloves, face masks, eye protection, and aprons when needed
Hold foods at the correct temperatures as per guidelines
Wipe up spills promptly
Clean and Sanitize equipment, utensils, after each use, which includes knives, cutting boards, etc.
Use the FIFO method for storing food (First In First Out)
Always store food in food-grade containers and food wrap
Always date and label food leftovers
Do not refreeze foods after they have been thawed
Keep food out of the danger zones as much as possible. Refer to S&P on Food storage
Store Raw or thawed meats on the lowest possible Refrigerator shelves
Use a two-spoon method for tasting food (Pour or place the food from the container using a clean spoon on another clean spoon used for tasting, do not taste over an open container or plate of food)
Wash hands only at hand washing stations, wet your hands and wrists with hot water, apply soap and lather for at least 20 –30 secs. Rinse under hot water at least 20-30 secs. (Follow this procedure twice if you have used the restroom) Use a single-use paper towel or an air hand dryer.
It is especially important for you to recognize the potentially hazardous foods you work with, which include, Eggs, Milk, Fish, Poultry, Pork, Meats, Shellfish.
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