Hospitality 2

• Personal hygiene


  Maintaining cleanliness and appearance to prevent the spread of diseases
• People who prepare food for the public have a big responsibility to have a professional appearance and high standards of personal cleanliness
• Good personal hygiene helps to prevent the spread of diseases
• Even when we are healthy, we have bacteria all over our skin and in our noses and mouths
• Some bacteria, if given the chance to grow in food, will make people ill
• The Health Act Regulation states: No person whose fingernails, hands or overalls are not clean should be allowed to handle unpacked food
• Cleanliness and appearance


  • Bath or shower daily
  • Wear clean uniforms and aprons
  • Keep your hair clean and tied back. Always wear a hat or hairnet
  • Do not wear rings or other jewellery
• Jacket


  • Made from cotton to reduce the risk of it catching fire
  • Have long sleeves to protect your arms
  • Have a double breast to protect your chest against heat
  • Preferably be white, in order to show stains easily
• Hat


  • Wear to cover your hair and to absorb perspiration on your forehead
• Apron


  • Wear to protect your clothes from spills
• Pants


  • Wear to protect your legs
• Shoes


  • Wear closed shoes to protect your feet
  • Have rubber soles to prevent slipping
• Contamination


  When germs or bacteria spread from one thing to another
• Perishable


  Food that spoils easily
• Disposable


  Something that is thrown away after use
• Food should be stored in different areas according to what type of food it is
• First in, first out (FIFO)


  1. Older stock (first in) should be used first (first out)

  2. Move older stock to the front and place new stock at the back
• Dry food storage or ambient storage


  • Store in a cool, dry place
  • Do not store on the floor or against the walls
  • Keep all containers tightly closed
  • Inspect goods for damage and expiry dates
  • Inspect stored goods regularly
  • Clean food stores regularly
  • Store foods of the same kind together
  • Store in a specific place and in alphabetical order
• Refrigerator storage


  • Keep all perishable foods below 7°C
  • Do not overload, leave space for air circulation
  • Store raw and cooked items separately if possible
  • Keep food wrapped or covered
  • Do not place hot food directly into refrigerator
• Freezer storage


  • Keep frozen foods at -18°C or lower
  • Keep frozen food tightly wrapped
  • Label and date all items
  • Thaw frozen foods properly (preferably in the fridge)
• Hot food storage


  • Use a bain-marie to keep food above 60°C
  • Keep food covered
  • Warm food should be eaten as soon as possible
  • Leftovers of reheated food should not be used again
• Clean


  Free from dirt, impurities or pollution, containing no remnants of cleaning products or disinfectants, and not more than 100 micro-organisms per square centimetre
• Sanitise/Sterilise


  To kill all disease-causing bacteria by means of heat or chemicals
• The Health Act Regulation states: Any area or facility where food is handled must have one basin for hand-washing for every 15 workers. There must be enough soap and other cleaning agents, nail brushes and clean disposable paper towels at every basin
• Washing hands


  • Use separate basins for washing hands and washing dishes
  • Always dry your hands with paper towels
  • Close the tap with a paper towel
• Washing dishes


  • One sink for soaking and washing in 38-49°C water
  • One for rinsing
  • One for sanitising with 82°C water or chemical sanitisers
• Dishes can be washed by hand or in a dishwashing machine
• Items such as crockery and cutlery should be heat- or air-dried. Do not use damp cloths or towels as they are an ideal place for bacteria to grow
• The Health Act Regulation states: No crockery, cutlery, utensils, basins or any such facilities shall be used for the handling of food if they are not clean or if they are chipped, split or cracked
• Cleaning surfaces


  • Clean as you go
  • Use hot water containing detergent
  • Use clean cloths
  • Rinse well
  • Sanitise using a double-strength sanitising liquid
  • Leave to air-dry
• Cleaning floors


  • Wash daily with hot water and detergent
  • Regularly rinse and squeeze out mop
  • Do not sweep near uncovered food or clean utensils
  • Clean up spills immediately
• Cleaning ceilings and walls


  • Dust regularly
  • Wipe with hot water and detergent regularly
• Cleaning the restaurant


  • Keep the dining area very clean
  • Use air conditioners to remove unpleasant smells
  • Clean tables as soon as guests leave
  • Use clean tablecloths at least every day
  • Wash floors daily
• The personal hygiene of the waiters is a good indication of the hygiene standards of the restaurant
• Food waste


  An ideal place for bacteria to grow, attracts flies and other pests that could spread bacteria to fresh food
• Waste disposal inside the kitchen


  • Do not let waste clutter up your work area
  • Use enough bins to ensure rubbish does not have to be carried across the kitchen
  • Use pedal bins lined with biodegradable/eco-friendly bags
  • Bins must never be allowed to overflow, empty daily
  • Wash and sanitise bins daily
  • Drain excess moisture from food waste
  • Wash hands after handling refuse and before handling food
  • Use waste disposal units to shred and wash away food waste
• Waste disposal outside the kitchen


  • Set aside a special area to store bins
  • Outside bins should have tight-fitting lids
  • Place bins on a metal stand in a well-drained concrete area
  • Wash bins out regularly using disinfectant
  • Use compacting machines or incineration
  • Use different bins for glass, plastic, tins and organic waste
• Reducing waste means less pollution, less waste in landfills, and can save money
• Reducing waste


  • Buy food in bulk to use less packaging
  • Use as little plastic and polystyrene as possible
  • Do not use disposable plates, cups and cutlery
  • Choose products in recyclable containers
  • Use material dishcloths and napkins
  • Use rechargeable batteries
  • Use refillable pens
  • Use both sides of paper
  • Use a basket when shopping instead of plastic bags
• Re-using


  • Re-use containers
  • Re-use plastic bags
  • Use things like egg-trays, empty toilet rolls and cereal boxes
  • Repair broken items rather than buying new