FLETCHER’S MEADOW SECONDARY SCHOOL

HOSPITALITY AND TOURISM

Fletcher’s Meadow Hospitality Program

SAFETY PASSPORT RESOURCE

MANUAL
To accompany the Student Safety Passport Workbook
Deep-Fat Fryer Safety 2
Some Facts about Deep-Fat Fryers: 2
Why are they dangerous? 2
How to care for the oil: 2
Safety precautions for using Deep-Fat Fryers 3
Knife Safety 4
How to Use a Knife: 4
How to Carry a Knife Safely: 4
To Clean a Knife: 4
Other Safety Rules to Follow with Knives: 4
The French Knife and Its Uses: 5
Seven Important Features of a Good French Knife: 5
The Four Correct Cutting Methods with the French Knife: 6
2. The Pulling Action: 6
3. The Combination 6
4. Mincing 6
Cutting Terminology 7
Safety in the Kitchen 8
To Prevent Burns: 8
To Prevent Cuts 8
To Prevent Cuts: (cont’d) 9
Strains: 9
Electrocution: 9
General Precautions: 9
How to Lift Heavy Objects Correctly 10
Avoiding Fires 11
Floor Model 12
Machine Mixers 12
Safety Instructions for the Machine Mixer 13
How to Operate a Meat Slicer 14
About Sanitation & Personal Hygiene 15
Sanitation 16
Selected Causes of Food Poisoning 19
About Personal Hygiene 21
When Should I Wash My Hands? 22
Other Advantages to Keeping Good Personal Hygiene 22
General Appearance 23
Care of Hands 23
Sickness 23
How to Do Pots 24
To Wash Tools and Equipment by Hand 26
Dishwashing Procedures Layout 26
Safety in Fast Food Outlets 27

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 Deep-Fat Fryer Safety

Some Facts about Deep-Fat Fryers:

♦ Deep-fryers are used to fry foods in enough fat to float.

♦ Deep-fryers can be powered by gas or electricity.
♦ Fryers are usually set to very high temperatures of 350F and over.
♦ Special oils are used for deep-fryers because they can withstand high temperatures
without smoking or catching on fire. They have a higher smoking point or flash
point.
♦ These oils last longer before they break down and turn a darker colour.
♦ Special deep fryer oils don’t transfer flavours from one food to another.
♦ Regular vegetable oil should not be used although lard can be substituted.
♦ Foods that are deep-fried should have a coating like breading or batters to protect it
from the high temperatures and from the moisture in the food.
♦ Food is lowered directly into the oil one piece at a time (example: Fish), or is put into
baskets (example: fries). This helps the food to float and not sink and prevents it
from getting stuck on the bottom of the fryer where it can burn.
♦ Do not overfill fryers. This will cause the temperature of the oil to drop and the fat
will seep into the product making it greasy.

Why are they dangerous?

Because of the high temperatures of the oil:

♦ Serious burns can happen quickly if safety precautions are not taken.
♦ Water or any other liquid cannot be added because it will cause the grease to
splatter in all directions and can cause serious burns.
♦ If the oil was to ever catch fire it would spread very quickly.

How to care for the oil:

To prolong the life of the oil:

♦ Maintain even temperatures.

♦ Strain the impurities from the oil regularly.
♦ Never put salted products in the oil because salt will destroy the oil quickly.
♦ Shake excess breading, batter or ice (in the case of frozen food) off the
product before placing it over or in the oil.
♦ Skim any particles of food or batter from the oil while cooking.

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4
Safety precautions for using Deep-Fat Fryers

♦ Do not operate the deep-fryer unless trained and supervised by teacher/assistant.

♦ Do not drop product into hot oil; use a basket and lower product into oil slowly so
that it does not splash you.

♦ Do not overfill fryers.

♦ Do not put any liquid or foreign matter in a hot or cold fryer. Water will cause hot oil
to splatter.

♦ Dry food that is wet before deep-fat frying.

♦ Never use tongs to remove food from the fryer. The hot oil can drip down the
handles causing serious burns.

♦ Do not turn the temperature past 350F.

♦ Make sure all valves are closed before operating the fryer.

♦ Keep oil filled to the “fill line” and refill or top up daily.

♦ Change the grease regularly.

♦ Do not reuse fat if it smells bad or the smoke point drops below 400F.

♦ If you have to carry pots of hot oil from one place to another, always check your
route first to make sure there is nothing in the way. Remember to call “Hot Stuff” so
that people will get out of the way.

♦ Keep the area clean and grease-free to avoid falls and burns.

♦ Do not lean against fryers because they are very hot.

♦ If you should burn yourself with hot oil, immerse the affected part in cold water to
relieve the pain and reduce the severity of the burn.

♦ Keep fryers covered with metal lids/trays when not in use.

♦ Do not overheat the oil. Flash point is the point at which oil will spontaneously
combust and cause a flash fire.

♦ Always be aware of where fire extinguishers are located - just in case.

♦ Never use water to extinguish a fat fire - the oil will explode and spread. Oil

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 fires need to be smothered with a lid.

In case of fire - STAY CALM. Call the teacher immediately.

Knife Safety

How to Use a Knife:

Use the correct knife for the job.

Always use a cutting board with a damp cloth underneath to stop the board from slipping.
Claw back your hand while cutting and use your knuckles as a guide.
Cut away from your body.
Never cut vegetables in the palm of your hand.
Always keep knives sharp; a dull knife is more dangerous than a sharp one because you
have to use force to cut and the knife may slip.
Always pick up a knife by the handle.
Leave your knife on the cutting board when you leave your station.
Do not use knives to open cans, boxes or bottles.

How to Carry a Knife Safely:

Hold knives by the handle.

Their points should be toward the floor.
The blade faces back.
The knife is held close to your side.
Keep one hand free to stop people from walking into you by mistake.

To Clean a Knife:

Never place a knife in a sink full of water or dishes. They cannot be seen.
Always clean your own knife and put it away immediately.
Wipe a knife from the dull edge to the sharp edge and dry it the same way.

Other Safety Rules to Follow with Knives:

Never carry knives unnecessarily.

Never gesture with a knife when you are speaking.
Do not leave knives near the edge of a table or work surface.

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Never put knives loose in a drawer. Use a rack or knife block to protect the blade and
protect from injury.
If you drop a knife, do not try to catch it.

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The French Knife and Its Uses:

Seven Important Features of a Good French Knife:

1) It has non- flexible steel blade, preferably stainless steel.

2) It has a good heavy hilt.
3) The top of the blade must be broad at the hilt.
4) The handle in firm and comfortable.
5) The blade of the knife must be deep enough to give clearance between your knuckles
and the cutting board.
6) The cutting edge of the blade must be true (flat and straight). A worn and hollow knife
will not cut evenly and has to be ground on a stone to make it true.
7) The tang of the blade should follow through to the end of the handle.

Why we use a cutting board every time we use a knife:

● The knife won’t scratch the table.
● The hard table surface will dull the knife faster.
● The cutting board adds more control and helps stop the knife from slipping.
● It is easier to wipe the cutting board than the whole table when spot cleaning.

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The Four Correct Cutting Methods with the French Knife:

1. The Pushing Action: (used the most)

❖ Hold the knife firmly by its handle near the hilt. The thumb and forefinger
steady the blade from both sides. With your other hand, guide the blade
using your knuckles not the fingertips.
❖ The point of the knife rests on the board and is never lifted. This is a safety
precaution and adds to the control of the knife when cutting quickly.
❖ Lift handle up, and as you cut down on the product, push forward. Pull back
as you lift the handle again. This movement becomes a circular motion of the
hand.
❖ This is the fastest cutting action and is used for dicing, and slicing vegetables
and meats.

Remember: Never lift the point of the knife off the board, and always be aware of the hand
holding the product.

2. The Pulling Action:

❖ Exactly the reverse of the pushing action, except that at times it is necessary
to lift the point of the knife off the board.
❖ Mostly used on soft vegetables such as tomatoes.

3. The Combination
❖ This is used when meat has to be sliced or carved.
❖ This sawing motion is effective for cutting the meat fibers which are tougher
than those of vegetables.
❖ Good for rough chopping when exact shapes aren’t required like herbs

4. Mincing
❖ The handle is held with one hand and the fingertips of the other hand rest on
top of the knife point to keep it on the cutting board.
❖ The handle is lifted off the cutting board causing the knife to rock up on its tip
and then brought down again. This rocking motion is done rapidly across the
food being minced.
❖ The knife is held parallel to the cutting board.

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 Cutting Terminology

Term Definition Tools and Technique

Slice To cut into uniform pieces. French knife & carving knife - pushing,
pulling or combination action
Can also use food slicer.

Chop To cut into pieces of no specific French knife - combination action

shape.

Dice To cut into uniform cubes. Must French knife - Pushing action
cut batons first.

Mince To chop very fine. French knife - Mincing action

Can also use food processor

Puree To mince extremely fine. Food processor

Julienne Threadlike and longer than a French knife - Pushing action

matchstick 2mm x 2mm x 6cm

Grate Uneven small shreds. Box grater or food processor

Baton To cut into sticks ¼ x ¼ x 3 inches French knife - Pushing action

6mm x 6mm x 8cm

Wedge To cut product into wedge like French knife - Pushing action
shapes. Usually 8 wedges from
each tomato or lemon.

Peel To remove the outer layer or skin. Vegetable peeler or paring knife

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 Safety in the Kitchen
Most accidents in the kitchen are due to one cause: “CARELESSNESS”.
This means not knowing the right way of doing things, or deliberately or thoughtlessly doing things
the wrong way. Watch your habits of working with and handling equipment.

1. To Prevent Falls:
a) Keep floors and clean and dry. If you spill anything or see anything spilled
you should:
● warn others
● get a wet floor sign
● get a mop or broom to wipe or sweep it up immediately
b) Walk - do not run or slide across the floor.
c) Never leave utensils on the floor. Someone is sure to trip on them, maybe
you!
d) Do not stand on boxes to reach for objects. Use a safe ladder.
e) Do not climb ladders with food or utensils, unless one hand is free to use the
handrail. Better still; get someone to pass you the container.

To Prevent Burns:

a) Assume that every pot and pan is hot. Use clean dry cloths to handle hot
utensils and pots. Wet or damp cloths transmit heat quickly and may cause
steam burns.
b) Do not let handles stick out over the edge of the stovetop into the aisles. Pots
may be knocked over if left sticking out and the contents could burn you.
c) Dry food that is wet before deep fat frying, because the water will cause the
fat to splatter and may cause severe burns.
d) Tip pot covers open slowly at the back first to allow the steam to escape.
Then slowly slide the lid to the side.
e) Learn how to operate all standing equipment in your kitchen. Follow all safety
precautions with them.

To Prevent Cuts

a) Do not daydream with a knife in your hand. Pay attention to what you are
doing.
b) Use the knife for the operation for which it is intended. No knife or cleaver is
a can opener.
c) Be careful when reaching for knives, forks or other sharp objects. Pick them
up by the handles, not by blades or tines.
d) If a knife falls, get out of the way! DO NOT try to catch it.

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e) Do not throw knives together in a box or drawer. Someone might get cut
when reaching for a knife.
f) Do not put knives in soapy water. They cannot be seen and the blades may
be grabbed instead of the handles.

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To Prevent Cuts: (cont’d)

g) Do not carry knives unnecessarily. If they must be carried, hold knives by the
handles with their points toward the floor and the blades facing back and
close to your side. Keep one hand free to stop people from walking into you
by mistake.
h) Use only steel with a guard when sharpening a knife. Keep the blade of the
knife away from the hand holding the steel.
i) Keep working surfaces clean and uncluttered. Knives that get hidden by
lettuce leaves and vegetable peelings are dangerous.
j) Be extremely careful when using a boning knife. Always keep the other hand
behind the knife or use a steel mesh glove.
k) Be careful when using a cleaver. The chopping action is difficult to control.
Keep your hand away from the striking area.
l) Do not force a saw blade as this may cause it to jump and tear you finger.
m) Be careful removing wire or staples on packing cases, because nasty cuts
may result from the sharp ends.
n) Be careful when using glassware and china in food preparation because
chips may
fall into the food, causing serious injury and discomfort to someone eating the
food.
(Have you ever tried eating glass??!!)

Strains:
a) Get help to carry heavy loads or use a kitchen trolley.
b) When lifting cases of food or heavy boxes, bend the knees to pick up the
object and gradually straighten your legs and body.
c) Do not turn or twist your body at the waist while lifting - turn by moving your
feet instead.

Electrocution:
a) Replace frayed and faulty wiring.
b) Do not use electrical equipment with wet hands.
c) Watch out for water dripping from tables onto floor receptacles.
d) DO NOT extinguish fires with water when electricity is present.

General Precautions:
a) Handle sharp tools with care.
b) Follow manufacturer’s instructions when operating fixed equipment.
c) See that first aid is given to all cuts and burns immediately to prevent
infection. When in doubt– go to your doctor or the nearest hospital.

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14
 How to Lift Heavy Objects Correctly

Right Wrong

A. To lift a load from the floor, squat with one foot flat on the floor and lift with your leg
muscles. Keep your knees bent and your back rounded. To set it down, slowly
resume the original position.

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B. To carry a heavy load. Keep your knees bent and your back rounded, with your load
at waist level or below.

C. You can safely carry a heavy load on your back. You should automatically round
your lower back to balance the load. The wrong ways of lifting and carrying will
make you arch you lower back and your neck. This pushes vertebrae together,
pressing on disks and nerves.

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 Avoiding Fires

Listed below are the 4 classes or groups of fires with examples of what belongs in each group:

Group Example

Class A Burning wood, paper or cloth

Class B Grease or oil fires

Class C Electrical fires

Class D Chemicals, solvents and petroleum products

But: Different methods are used to put out each class of fire. Try to extinguish a fire using a
WRONG method and the fire will get worse!

All types of fires need oxygen to burn. If you can smother a fire, cutting off the oxygen
supply, you can put it out.

Examples of how to smother a fire:

· Put a lid on a pot of burning fat.
· Smother a fire on top of the stove by covering it with baking soda or salt.
· Wrap a blanket around burning clothing.
· Use carbon dioxide or foam on an electrical fire.
· For a larger grease fire that is spreading on the floor, you should always use a fire
extinguisher. If the fire will not go out, then it is time for drastic measures - pull the fire alarm
and evacuate the building.
Water will only work on a Class A fire. It will make grease or electrical fires worse.
Do not overheat fat – this can lead to flash fires.
Do not overfill the deep fat fryer.
Make sure food is not wet when deep-frying– it may splatter and/or boil over.
In case of fire DO NOT PANIC– Remain calm and follow procedures.

AN ACCIDENT NO MATTER HOW SMALL SHOULD BE REPORTED TO THE

TEACHER.

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 Floor Model
Machine Mixers

1. Start Button (black)

2. Stop Button (red)
3. Timer Switch
4. Speed Selector
5. Mixing Bowl
6. Bowl Clamp
7. Agitator
8. Bowl Lifting Handle
9. Bowl Support
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 10. Securing Knob
11. Attachment Socket

Insert numbers beside each part of the machine mixer when it is mentioned in the
directions below.

To start, place the Mixing Bowl on to the mixer. To do this, the Bowl Lifting Handle has
to be pulled forward to lower the Bowl Support. Always make sure that the
Securing Knob on the Mixing Bowl is placed in the hole in the mixer stand and that
the locating pins on the Bowl Support fit properly through the holes on the side of
the Mixing Bowl . (On the large models that stand on the floor, the Securing Knob at
the back of the bowl is long and flat, and on either side of the Bowl Support there are
Bowl Clamps.
When the Agitator is attached the bowl must be in the down position. Slip it up on the
shaft and turn it until the pin fits into the slot of the Agitator.
To raise the Mixing Bowl, move the Bowl Lifting Handle up until you feel it click in place.

To start the motor for most machines, there is a simple “on/off” switch, (like a light switch)
and a Speed Selector. On the large floor models, along with setting the speed
selector, there is a Timer Switch a Start Button (Black) and Stop Button (red).
The Attachment Socket is used when the Grater or Grinder attachments are needed.
These are used mainly in the kitchen and not the bakeshop.

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 Safety Instructions for the Machine Mixer

✴ You must have the teacher’s permission before starting or operating any machine in
the kitchen.

Before starting a mixing machine, observe and check the following:

Check the speed indicator:
Whenever you start up the Mixer, make sure it is set to #1 (low speed). Work it up
one step at a time to reach the desired speed.
NOTE: When you are finished always return it to speed #1 as a courtesy to the next
person.
Use the proper size and fit of the machine bowl:
Use the correct and matching agitator:
There are four different kinds of Agitators, and each Machine Bowl has its own set -
be sure you have the corresponding Machine Bowl and Agitator.
Also
❖ When starting or stopping the Mixer, the bowl should be in the raised position.
Lower the bowl to scrap it down or remove it.
❖ When the Machine Mixer is in use, do not crowd around it. Someone may need to
get out of the way - fast!

❖ When you are finished with the Mixer, clean the machine with a wet soapy cloth and
make sure any spills are wiped up right away.

The names, functions and uses of the four agitators are:

Agitator Function Product

1. Wire Whip Adds air to product making it light and fluffy whipped cream and icing

Used to cream fat and sugar and mix in other

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2. Paddle ingredients cookies, brownies, cakes

3. Dough Hook Used to knead stiff dough against the side of the bread & pizza dough,
bowl croissants & donuts

4. Pastry Knife Used to cut shortening into flour shortbread, pie dough

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 How to Operate a Meat Slicer

Never operate a slicer until you have had one-on-one instruction from your teacher or
teaching assistant on how to use it. The teacher or food service assistant must be
present to supervise you while operating the slicer. Never rely on classmates even
though they mean well.

Your complete attention is always needed to operate the slicer. Never daydream or talk to
someone else.

The slicer must always be off and unplugged when not in use and when taking it apart to
clean.

Return the slicer to “Zero” after every use.

Always keep your hands on the handles when operating the slicer. Be aware of where
your hands are at all times.

Do not reach toward the blade, or over it. If food gets stuck, let it fall. Then shut off and
unplug the slicer before removing anything that is stuck.

Never leave the slicer unattended while it is on. Often you cannot hear the slicer running
and other students may reach toward or over the blade unknowingly.

Always unplug the slicer to disassemble and clean it. This avoids electric shock or
accidentally turning it on.

Never use the slicer if it is making unusual noises. Report any noises or minor problems to
the teacher immediately.

Uses
It is fast, accurate, consistent and cuts thick or thin.
It makes your job easier.
It has built in safety features but safety is up to you.
Used to slice cooked meats and vegetables.
Cannot slice through very hard foods (frozen).

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 About Sanitation & Personal Hygiene
HYGIENE is defined specifically as a science, which deals with sanitation and the system
of principles and rules of health preservation. It is divided into two sub-groups: Sanitation
and Personal Hygiene.

SANITATION is usually interpreted in a more general sense as the principles of hygiene

and cleanliness applied to all areas of Food Service. (Example: equipment and food in a
food service area, including the kitchen, the bakeshop and the cafe.)

PERSONAL HYGIENE is the cleanliness practised by an individual, meaning their personal

grooming and personal habits.

Why Are These Important to Food Service Workers?

· The subjects of sanitation and personal hygiene are of extreme importance to the
food service workers because we are the vital link in the prevention of food-
borne disease.

· Food-borne disease, also known as Food Poisoning, is an illness or injury caused

by contaminated food.

· Food poisoning affects Food Service operations in two ways:

● People can become sick or die from food poisoning.
● It costs money through lost business from dissatisfied customers.

Causes of Food Poisoning:

Bacteria
Viruses Parasites Chemicals Physical
Contamination

- Staphylococcus - ‘The Flu’ - Trichinellosis - Lead - Bugs Rodents

- Streptococcus - Hepatitis - Tape Worm - Copper - Moulds
- Salmonella - Typhoid - Fluke - Zinc - Fungi and Yeasts
- Botulism - Norwalk - Protozoa - Bleach - Glass
- Clostridium - Giardiasis - Cleansers - Hair, nails
- E. Coli - Crypto -Pesticides - Staples
-Listeriosis -Droppings
- mad cow

We will take a closer look at bacteria and make ourselves familiar with the different types
that are important.

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The reason for this closer look at bacteria is because they are the most common of all the
causes, and the one we must guard against at all times.

In looking at these bacteria, we will also be looking at ways to prevent them from causing
food poisoning. As a result some of the rules of sanitation will be discussed.

Sanitation

The rules of sanitation include:

1. How we handle the food:
Handle foods as little as possible. Use tongs, spatulas, or other utensils
instead of hands when possible.
If you do need to use your hands, make sure they have been washed!!
The 3 acceptable ways to thaw frozen foods include: in the refrigerator, in
a microwave or under cold running water.

2. How we clean and sanitize our dishes and equipment.

Use clean and sanitized equipment and work tables.
Clean and sanitize cutting surfaces and equipment after handling uncooked
food (e.g. eggs and meat).
Clean your work surface in between jobs. Clean as you go - do not wait until
the end of the period

3. Understanding and controlling bacteria.

Stop Cross Contamination: Cross contamination is the transfer of bacteria
to food from another food or from equipment or work surfaces.
Heat food to the correct temperature to kill bacteria – 180F / 80C

Cleaning and Sanitizing Dishes and Equipment

For manual pot washing at the pot sink, see separate sheet for the 5 steps of pot washing.

Always make sure that your work area is sanitized before you start working.

Wash all table tops and cutting boards with hot water and soap. Finishing rinse should be
with a sanitizing solution (water and a small amount of bleach).

Machine dishwashing:

· Follow manufacturer's directions for proper use.

· Do not wash aluminum pots / equipment as the soap used will damage
them.
· See the pot washing information sheets for more information

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Do not let any perishable foods remain in the Danger Zone for more than 1 hour.
The Danger Zone is a range of temperature where bacteria grows and multiplies rapidly.

4º C to 60º C
40º F to 140º F

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 Understanding and Controlling Bacteria

· Bacteria are dangerous to people because they can attack our bodies
directly or can produce toxins. Toxins are poisonous chemicals that
make us very sick.

· Bacteria need correct temperature range, food, and moisture to

grow. Fortunately, if we remove one of these three items, the bacteria
either die or stop reproducing and growing.

· The easiest of these to control is the temperature. Bacteria do not

like very high or very low temperatures. This means that we can control
bacteria by heating foods or cooling or freezing.

· In the industry, we say “Hot Foods Hot”, Cold Foods Cold”.

· Keeping foods HOT means over 140º F (60º C) - These temperatures

kill bacteria.

· Keeping foods COLD means under 40º F (4º C) - These temperatures

only stop bacteria from multiplying. (Freezing bacteria does not kill
them. It only puts them to sleep.)

Now that we know how to control bacteria, the next stage is to

learn more about them so that we can be aware of how they enter
into the Food Service Area.

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 There are three things we can do to stop bacteria from causing
food poisoning:

1. Keep bacteria from spreading. Stop cross-contamination.

Keep bacteria-carrying things away from the
food. (e.g. flies and rodents, unclean people)

2. Stop bacteria from growing. Keep food out of the Danger Zone for more
than 1 hour. Keep the food under such
conditions that the bacteria do get in it, or if are
already present in it, do not have the conditions
under which they best grow and multiply. (See
separate page “Danger Zone”)

3. Kill the bacteria. Bacteria dies at temperatures of 170F (77C)

We can not only use heat to kill bacteria, but
chemicals (if used properly) will kill the bacteria
on tools and equipment

FACT: Most of the food poisoning cases are caused by the food service workers - you and
me - not the mice or flies or anything else. Most food poisoning cases are caused by
poor food-handling practices or poor personal hygiene of food service workers.

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 Selected Causes of Food Poisoning

Disease & Source Symptoms Preventative

Organism That Measures
Causes It

almonellosis May be found in poultry, Onset 6-72 hours. Avoid cross-

eggs, meats, fish, milk Lasts 2-3 days. contamination of foods.
almonella and products made with Nausea, fever, Ensure thorough
acultative) them. Multiplies rapidly headache, abdominal cooking of foods.
fection at room temperature. cramps, diarrhea and Ensure prompt and
sometimes vomiting. proper refrigeration of
Can be fatal in infants, foods.
the elderly and
immune-compromised Practice good personal
individuals. hygiene.

higellosis Found in mixed and Onset 1-7 days. Lasts Avoid cross-
moist foods, salads, 1-3 days. Abdominal contamination of foods.
higella (facultative) lettuce, milk and dairy pain or cramps, Avoid fecal
fection products. Food diarrhea, fever, contamination by food
becomes contaminated vomiting and blood, pus handlers.
when a human carrier or mucus in stools. Practice good personal
with poor personal Can be serious in hygiene.
hygiene handles liquid infants, the elderly and
or moist food that is not immune-compromised Use sanitary food and
cooked thoroughly. individuals. water sources.
Organism multiplies Ensure control of flies.
rapidly at room Cool foods rapidly.
temperature.

otulism Common in soil and Onset 8-36 hours. Avoid home canned
water. The bacteria Lasts several days to a products.
ostridium botulinum produce a toxin in year. Neurological Purchase garlic-in-oil in
naerobic) oxygen-free and low- symptoms, including small quantities and
toxication acid environments. double vision, inability refrigerate properly.
pore Former Found in canned low to swallow, speech Sauté onions to order.
acid foods, garlic-in-oil, difficulty and
sautéed onions, leftover progressive paralysis of Cool leftovers rapidly.
potatoes, stews, meat & respiratory system. Avoid using bulging
poultry loaves. Obtain medical help canned goods.
immediately - can be
fatal.

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 aphylococcus Toxin is produced when Onset 1-8 hours. Lasts Avoid contamination
contaminated food is 24-48 hours. Mimics from hands; exclude
aphylococcus left in the Danger Zone. flu; diarrhea, vomiting, food handlers with skin
ureus (facultative) Bacteria are found in nausea, abdominal infections from
toxication human skin, nose, cramps, and physical preparation.
throat, infected sores exhaustion. Rarely Ensure proper
and in animals. Grows fatal. refrigeration, and rapid
well in meats and cooling of prepared
protein foods, leftovers foods.
and salads

ostridium Bacteria are widespread Onset 8-22 hours Follow time and
erfringens Enteritis in the environment, (usually 12). Lasts 24 temperature controls in
generally found in meat hours. Abdominal pain cooling and reheating
ostridium and poultry and dishes and diarrhea, foods.
erfringens made with them. sometimes nausea and Rapidly heat foods to
naerobic) Multiply rapidly at room vomiting. Symptoms 165°F.
oxin-mediated temperature. last a day or less and
toxication are usually mild. Can
pore Former be serious in infants,
the elderly and
immune-compromised
individuals.

Coli 0157:H7 Found in cattle. Onset 12-72 hours. Cook ground beef
Implicated foods are Lasts 1-8 days. Severe thoroughly.
scherichia coli raw and undercooked abdominal pain, Avoid cross-
oxin-mediated ground beef, diarrhea (often bloody), contamination.
fection unpasteurized milk and nausea and vomiting. Practice good personal
cheeses, and fecal Illness is usually self hygiene.
contaminated water and limiting. Can be fatal in
foods. infants, the elderly and
immune-compromised
individuals.

epatitus A Chief food sources Onset 15-50 days. Avoid fecal

include shellfish Last 1-2 weeks in mild contamination from food
epatitus A virus harvested from cases. Fever, nausea, handlers by practicing
HAV) contaminated waters. anorexia, fatigue, good personal hygiene.
ral Infection Food becomes followed by jaundice. Purchase shellfish from
contaminated when a May cause liver approved certified
human carrier with poor damage and death. sources.
personal hygiene Dark coloured urine Use sanitary water
handles the food that and clay coloured sources.
will be eaten raw. stools.
Cook foods thoroughly.
29
 guatera Certain species of Onset 6 hours. Lasts The toxin is NOT
tropical reef fish eat several days in mild destroyed by cooking.
sh Poisoning smaller reef fish that cases. Vomiting, Obtain fish from an
toxication have eaten algae itching, nausea, approved certified
carrying ciguatoxin. dizziness, hot and cold source.
Implicated fish include flashes, temporary Carefully select the
groupers, barracudas, blindness and kinds of fish served.
snappers, jacks, sometimes
mackerel and hallucinations.
triggerfish.

erminology

acultative - bacteria that can grow with or without free oxygen available.
naerobic - bacteria that can grow only in the absence of free oxygen.
fection - disease that results from eating living harmful micro-organisms.
toxication - disease that results from eating toxins or poisons from bacteria or mould growth.
oxin-mediated Infection - disease that results from eating micro-organisms; once ingested the
ganisms produce toxins.
mmune-compromised Individual - an individual who is susceptible to becoming ill because of an
xisting disease or weakened physical condition.

About Personal Hygiene

Bacteria are our main concern and they are everywhere.
We as food service workers have bacteria on us. Bacteria are in our breath, part of
what the body discharges, on our hands and skin, in our mouths, on clothing and in our hair.
No matter how clean we are, or how carefully we handle food, some bacteria are always
present.

However, bacteria do not have feet.

They cannot move from kitchen to kitchen or food item to food item on their own. They
can move from place to place in only one way: they must be carried. If we are not careful we
can carry them in many different ways.

❖ Hands
❖ Clothes
❖ Coughs and Sneezes
❖ Cross-contamination

· Our bodies have certain built-in ways of killing or getting rid of bad bacteria. One of the
most effective ways is the elimination of waste. Body wastes are highly contaminated.
That is why it is so important to wash our hands thoroughly and often, especially
after using the washroom.

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· Many nose, mouth and throat bacteria are spread by coughing and sneezing. Cover
your nose and mouth when sneezing or coughing. When possible use disposable
tissues or a handkerchief; then wash your hands at once.

· Other mechanisms act to push out invading bacteria from cuts and infected sores or
boils. The pus and other poisons that are discharged from infected areas are highly
contaminated with the very type of bacteria that cause a large percentage of food
poisoning. Avoid handling food when you have cuts, sores or boils on your
hands, but if you must handle food wear gloves.

· Wearing soiled or dirty uniforms, wiping utensils with soiled or dirty rags, laying food on
soiled tables or dirty surfaces, all bring danger of bacterial contamination.

· A proper uniform includes clean apron, shirt with sleeves, closed shoes, hairnet, pants,
short nails and no jewelry.

When Should I Wash My Hands?

Thoroughly wash your hands and exposed portions of your arms with soap and warm
water after touching anything that can be a source of contamination. Wash your hands:

✓ Before starting work and during work as often as needed to keep clean.
✓ After break times, eating or drinking.
✓ After personal activities such as smoking.
✓ After sneezing, coughing or using the toilet.
✓ After touching raw foods, meats, shell eggs, or fresh produce.
✓ After handling dirty dishes, utensils or equipment.
✓ After handling trash, sweeping or picking up items from the floor.
✓ After using cleaners or chemicals.
✓ After touching any other sources of contamination, such as the phone, money, door
handles, or soiled linens.

Other Advantages to Keeping Good Personal Hygiene

The practice of personal hygiene and cleanliness has many advantages - aside from not
poisoning your guests and friends!

⇒ People are largely judged by their appearance.

⇒ People are judged by the people they hang around with.
⇒ Employers judge you by the way you look - especially if you want to work where
food is cooked or served.
⇒ People who stay clean do not often get sick.

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These personal grooming rules that should be followed by anyone
working with food and some are considered part of a food service
workers uniform.
General Appearance

❖ Clean Body. Wash and bathe regularly.

❖ Clean and neat clothes. Change clothes often. A cap, chef hat or hairnet is
necessary to keep hair out of food.

❖ Hair should be clean and tidy. Wash your hair frequently. If it is long, keep it
up in a bun or behind your shoulders in a ponytail tucked in the back of
your shirt.

❖ Shirts must cover armpits. No muscle shirts or strap-less type tops, clothing
must cover you from your neckline to below your belly button at all
times when in hospitality class.

Care of Hands

❖ Before handling food and especially after visiting the washroom, wash hands
thoroughly in hot soapy water and dry on a paper towel,.

❖ Watch your nails. False nails and nail polish are not tasty and have
absolutely no nutritional value. Neither of these should be worn when
working with food.

❖ Remove all jewelry from hands when handling food.

❖ When working with food, do not shake hands with anyone coming from
outside into the kitchen or bakeshop. If you do, wash your hands before
touching the food again.

Sickness

❖ Do not cough or sneeze near food. Cover your mouth with a handkerchief to
cough or sneeze, then wash your hands right away.

❖ No one suffering from a bad cold, sore throat or diarrhea, or anyone with a
skin infection such as boils or sores should be allowed to work in the kitchen
or dining room area until the infection is cleared up.

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33
 How to Do Pots
Why is doing the dishes important?
· No one can cook without making dirty dishes.
· Pots make it possible to cook the food
· Dishes make it possible to eat the food

What may be put in the dishwasher?

· Dishes and cutlery
· Bowls, hotel pans, bus pans, cafeteria trays, metal utensils, hand tools and knives
· When in doubt - ASK!

What may not be put in the dishwasher?

· No plastic or rubber - the chemicals and heat make plastic brittle
· No wooden items, such as wooden spoons and rolling pins
· No light stuff - the pressure of the water will send light things flying which could
damage the dishwasher.
· Pots will not clean properly and the metal will damage and become toxic
· Do not do it - you will regret it!

Why are there three sinks?

· To wash - with hot soapy water
· To rinse - with hot clear water
· To sanitize - with hot water plus sanitizing agent

Always use hot, soapy water to wash the pots because:

· Hot water melts grease and oil
· Soap loosens food particles

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 Other Important Rules about Pots

1. Change the water whenever it is dirty or greasy.

109526144. Scrape bowls and pots thoroughly before washing. That way there is less
waste and the water will not get messy so quickly.

109526145. Only the pot washer should put dishes in the sink. That way the pot washer
always knows what is in the sink, and there is less chance of accidents happening.

109526146. Never put knives or sharp utensils of any sort in the sink. Our knives are
very sharp and they cannot be seen in the water. The pot washer could easily get cut.

109526147. If the pot washer does a shoddy job of doing the pots (e.g. they are not
washed satisfactorily or they haven’t done them all), they will forfeit they’re “turn” and
have to redo the pots the next day they attend.

109526148. It is the pot-washers job to make sure that the sink be left thoroughly
cleaned and shiny for the next class.

109526149. No whining - if today is your day to do pots remember that someone else has
been doing your pots up to now. It’s payback time.

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To Wash Tools and Equipment by Hand

Prepare the Sinks:

- Make sure that the sinks are clean and then put the plugs in (the tall stovepipes)
- Each sink should be 3/4 full with HOT water
- Fill the 1st sink with HOT soapy water
- Fill the second sink with HOT water and then add one cup of vinegar to remove
soap.
- Fill the third sink with HOT water and an approved sanitizing solution.
Scrape
- Scrape all the excess food or batter from all the bowls, pots, agitators, scoops
before washing.

Wash
- Place the items in the first sink that has hot soapy water.
- Scrub well, getting all the food and dirt from the items.
- When necessary, replace dirty water with fresh clean water.

Rinse
- Place cleaned items in the clean rinse water with vinegar.
- Make sure all of the soap is off so that it does not cause chemical poisoning.

Sanitize
- Place items in the sanitizing sink for at least 30 seconds to sterilize.

Drain, Dry and Store

- Put all the dishes on the rack beside the sink to drain

- Get a clean, dry tea towel and hand-dry the dishes

- Then store the equipment and utensils on the proper shelves and in the proper
drawers so that the next class knows where everything is.

Dishwashing Procedures Layout

Drain, Dry & Store

Scrape off Excess Food and

Rinse Clean
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 Sink #1

Hot Water with Dish Soap

Sink #2

Hot Water to Rinse

Sink #3
Hot Water
and
Sanitizer Solution

If you do not know where it goes, look around for the proper spot where it belongs, if
you can’t find it, ask a peer or ask the teacher.

Safety in Fast Food Outlets

For many school students, their first paying job is with a fast food outlet. Often, in their
eagerness to do a good job, these young people ignore the many hazards that are to be found in
such work situations. The chief hazards in fast food outlets are burns and scalds, slips and falls,
and sprains and strains. The most serious of these are burns and scalds due to the high
temperatures that are required to process the various food items. For example, cooking oils used
to prepare French fries reach temperatures in excess of 190 degrees Celsius or 400 degrees
Fahrenheit. A splash or spill of such oils onto exposed flesh always results in painful and
disfiguring third degree burns. Major spills of these hot oils and greases are even more hazardous
and can result in fatalities. So, to make your job safer and more enjoyable, follow these simple
rules.
If drums and cartons are too large or too heavy for you to handle, always get as many
people as you need to assist you.
Always ensure that the handles of cooking pots are turned inward from the edge of the
stove.
To release steam in a cooking pot: use the hand pads provided and tip the lid of the stove.
Always use the hand pads provided whenever it is necessary to move a cooking pot from a
stove.
Always use the hand pads provided whenever cooked products must be removed from
barbecue pits.
Always use hand pads and paddles when positioning or removing pizzas from baking
ovens.
Always use long-handed forks or tongs whenever meat products must be placed on or
removed from frying grills and barbecue pits.

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Always ensure that the exhaust system is functioning properly if you are working at or near
a charcoal barbecue pit. Carbon monoxide, produced by the burning charcoal, is
odorless, colourless and tasteless... and it kills.
In preparing French fries, onion rings, fish sticks, etc., always ensure the raw or frozen
product is completely dry before it is immersed in the deep-fat fryer. Wet products
will cause splattering or a boil-over of the hot fats and oils.
If you do sustain a burn, immediately immerse the affected part in cold water to relieve the
pain and reduce the severity of the burn.
Do not attempt to treat severe burns yourself. Get medical attention as soon as someone
can take you to the doctor or the hospital.
If you are required to transfer pots of hot grease or oil from one place to another. Always
check you route first to ensure that it is unobstructed and that the floor is free of
slipping and tripping hazards.
To reduce slipping hazards, wipe up oil and grease spills immediately.
If you are working the late shift, check walk-in freezers and also make sure that all stoves,
barbecues and deep-fat fryers have been turned off before you leave for the night.

At all times... if in doubt consult your manager.

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