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BASIC FOOD AND BEVERAGE SERVICE NOTES

25 Haziran 2011, 17:03


Food safety

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways
that prevent food borne illness. This includes a number of routines that should be followed to avoid
potentially severe health hazards.

Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can
cause food poisoning. Debates on genetic food safety include such issues as impact of genetically modified
food on health of further generations and genetic pollution of environment, which can destroy natural
biological diversity. In developed countries there are intricate standards for food preparation, whereas in
lesser developed countries the main issue is simply the availability of adequate safe water, which is usually
a critical item. In theory food poisoning is 100% preventable The five key principles of food hygiene,
according to WHO, are:

1. Prevent contaminating food with pathogens spreading from people, pets, and pests.
2. Separate raw and cooked foods to prevent contaminating the cooked foods.
3. Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
4. Store food at the proper temperature.
5. Do use safe water and cooked materials

Mise en place

Mise en place is a French term meaning "everything is in its place" and refers to preparation carried out
before the day's cooking begins

Careful attention to mise en place is the vital step in your daily routine. If you are confident that everything
required for the day, including equipment, food stuffs and serving dishes are in place and ready to use you
are more likely to maintain a smooth and even workflow throughout the working day.

This means you can concentrate all your efforts on producing quality products with maximum efficiency
and minimal stress. Thing left undone during this preparation time, or food poorly prepared, can easily lead
to chaos in the kitchen at the critical time of service. To be competent in mise en place requires a
comprehensive range of fundamental culinary skills and knowledge. The type of kitchen and the menu will
determine the daily mise en place routine. These includes:

A simple task like using a knife includes the types of knives available, their special purposes, how to use
them safely and skillfully and how to clean them and store them properly competent chef however needs
more then practical culinary skills. Teamwork, effective organization, time management and meeting
occupational health and safety standards are equally important work practices, as they contribute to a safe
and productive environmentBefore you step into a kitchen it is also crucial that you are familiar with the act
that details the requirements of occupational health and safety. You also need to be aware of provisions
under the food act, which pertain to people who handle food for resale. It is essential, therefore that you
familiarize yourself with these topics.

BREAKFAST COVER
The area or space for all the utensils (including salt, pepper cruets and ashtrays) for each guest is called
cover. The breakfast cover may be divided into two types: 1. Full breakfast cover. 2. Continental breakfast
cover

BREAKFAST TABLE SETTING

Table setting is an art. A meal however simple or elaborate, the laying of a table can make a whole lot of
difference. Each meal can have a classy look with a little touch of thought. A basic table setting, suitable
for breakfast should be arranged as follows: · A plate placed in the center (allow at least 24 inches for each
place setting) · A bread and butter plate placed at the top left of the plate · A soup / salad bowl can be
placed on top of the plate (as needed) · A fork placed on the direct left of the plate · A knife and soup
spoon placed on the direct right of the plate(the cutting edge of the knife should face the plate) · A napkin
folded to the left of the fork · A drinking glass placed directly above the spoon and knife · A coffee / tea
cup and saucer to the right of the drinking glass

GENERAL RULES TO BE OBSERVED WHILE SERVING

1. Women are usually served first. The host is always served after his or her guests. When children are
present at the table, serve them as quickly as possible to maintain peace. 2. Place and remove all food from
the left of the guest.

3. Place and remove all beverages, including water, from the right of the guest. 4. Use the left hand to place
and remove dishes when working at the left side of the guest and the right hand when working at the right
side of the guest. 5. Place each dish on the table with the four fingers of the hand under the lower edge and
the thumb on the upper edge. 6. Never reach in front of a guest, nor across one person in order to serve
another. 7. Present Serving dishes from the left side, in a position so that the guest can serve himself.

8. Do not place soiled, chipped, or cracked glassware and china or bent or tarnished silverware before a
guest. 9. Handle tumblers by their bases and goblets by their stems. 10. Do not lift water glasses from the
table to fill or refill. When they cannot be reached conveniently, draw them to a more convenient position.
11. Set fruit juice and cocktail glasses, cereal dishes, soup bowls, and dessert dishes on small plates before
placing them in the center of the cover between the knife and the fork.

CLEARING OF PLATES

The basic technique is the same as carrying two plates from above. After picking up the first plate, arrange
the flatware on it. The handle of the first fork is under your thumb. This will secure the remaining flatware.
Then slide the knife in at a right angle under the fork. Now pick up the second plate with the flatware, and
place the flatware on the first plate, fork beneath the thumb and knife below. The remaining plates are
stacked on the second plate, while the flatware is arranged on the first plate. Clear only two plates at a time
and sort-out in the waiter’s pantry.

Procedure for Carrying a Tray


1) It is important to organize the tray in a way that the weight is concentrated on a precise point that will be
maintained by the wrist and the left hand (a pile of under cups) 2) Items less heavy will be placed around
heavier items (cups and spoons).

Procedure for laying Plates

Consider a "service" which is composed of a meat dish, a vegetable placed on an under dish, 4 hot plates
and a sauce dispenser. The following procedure is adopted: · Cover plates with a cloth and hold them with
the left hand. · Position the meat dish on the pile of plates . Place the sauce dispenser between the
forefinger and little finger (on the top) and middle finger and ring finger(under). · The vegetables dish
should be carried in the right hand.

PROCEDURE FOR CARRYING PLATES

A Stack of Plates A stack of plates is always carried with both hands. Wrap your hand towel around the
plates so that you do not touch the plates with your bare hands. Do not hold the plates against your body.
One Plate Always hold a plate between the thumb and forefinger (index) finger. Your thumb should be flat
on the rim of the plate, pointing toward the rim, never into the plate.

Two Plates Held from Below: Hold the first plate between the thumb and index finger. The index finger is
placed slightly behind the lower rim. Slide the second plate against the index finger and support it with the
other fingers from beneath.

Held from Above: The first plate is held with the thumb and index finger. With that hand turned slightly
upward, balance the second plate on the lower forearm and the ball of the thumb. Support the upper plate
with the other fingers. Four Plates The procedure for carrying four plates is as follows: 1. Seize the first
plate between the thumb and the forefinger 2. Place the second plate between the forefinger (on the top)
and the two fingers major and ring finger (under). 3. Place the third plate over the basis of the thumb and
the little finger. 4. The fourth plate is carried in the right hand, this will be the first plate placed on table.

HANDLING SERVING DISHES AND UTENSILS

During service the right and left hands have distinct functions to perform. The left hand carries while the
right hand works. Flatware, glasses, cups, and the like are always carried on a tray, never in hands. For
safety and to prevent clattering, this tray should always be covered with a paper or cloth napkin. While
bringing platters to the side table or guest table, always carry them in both hands. The hand towel should be
draped lengthwise over the cloth so you can hold the platter on both ends. If several plates or serving dishes
are carried at the same time, place them on the towel so they will not slide. Serving bowls and sauce boats
are always placed on a small plate with a paper doily.

POINTS SHOULD BE KEEP IN MIND WHILE SERVING FOOD

1. The guest should never be kept waiting for his check.


2. It should be presented either immediately after the last course has been served or as soon as he has
finished eating.
3. A check cover should be used to transport the bill to and from the table.
4. The cover should be placed to the right of the host. If the host is not known, the check should be
placed at the center of the table.
5. It is always a courteous practice to ask if any other services are desired.
6. Guests should be shown small courtesies when departing; for example, a server may draw out the
chair for a female guest and assist her with her coat etc... The server should express his goodbye
sincerely and welcome the guest to return. The idea is to make the guest feel completely welcome.
7. When guests ask for check, Captains should inquire as to the satisfaction of the guests. check are
then delivered to table.

SPECIAL OBSERVATIONS WHILE SERVING MEALS

There are many things a server must attend to become fully efficient. Here are a few tips a server can use to
take advantage: 1. Serve hot food hot, on heated dishes. 2. Serve cold food chilled, on cold dishes. 3.
Inquire how food is to be cooked: a. Eggs - fried or boiled, scrambled etc... b. Steak - rare, medium, or well
done etc... c. Toast - buttered or dry 4. Refill water glasses whenever necessary during the meal. 5. Refill
coffee. Customer will let you know if they've had enough. 6. Place silver necessary for a course just prior to
serving: a. Soup spoon on extreme right of teaspoons. b. Cocktail fork to right of soup spoon. 7. Offer
crackers, bread, other accompaniments with appetizers or soups. 8. Provide iced teaspoons for ice drinks,
straws with appropriate beverages.

ORDER OF SERVING MEALS

Breakfast Many customers at the breakfast hour are in a hurry. Many people you will discover are not in
the best of spirits before they have had their first cup of coffee (or maybe not ever). A positive and cheerful
attitude displayed from the server in combination with prompt and efficient service might help to normalise
the situation. Below is a guide that might be acceptable in most situations. 1. When a fresh fruit or fruit
juice is ordered, it is desirable to serve it first and then to remove the soiled dishes before placing the toast
and coffee. 2. When customers order a combination of cooked food, toast, and coffee, they may ask to have
the whole order served at once. Place the fruit dish, set on an underline, in the center of the cover, the plate
of toast at the left of the forks, and the coffee at the right of the teaspoons

3. When the breakfast order includes a cereal and a hot dish, the service procedure may be as follows: a.
Place the fruit course in the center of the cover. b. Remove the fruit course.

c. Place the breakfast plate of eggs, meat, or other hot food in the center of the cover. Place the plate of
toast at the left of the forks. Place the coffee service at the right of the spoons. d. Remove the breakfast
plate and the bread plate. e. Place the finger bowl, filled one-third full of warm water. At times the finger
bowl is placed after the fruit course, when fruits which may soil the fingers have been served. f. Place the
sales check, face down, at the right of the cover or present it on a clean change tray.

Lunch. 1. Fill the water glass three-fourths full of iced water. 2. Place chilled butter on cold bread-and-
butter plate. 3. Place the appetizer in the center of the cover. 4. Remove the appetizer when guest has
finished. 5. Place the soup service in center of cover. 6. Remove the soup entree. 7. Place entree plate in
center of cover. 8. Place individual vegetable dishes above the cover. 9. Place hot beverages above and a
little to the right of cup and sauce, with individual creamer above the cup. 10. Place an iced beverage or
milk at the right and a little below the water glass. 11. Remove the main-course dishes. 12. Remove any
extra silver not used in the main course. 13. Crumb the table, if necessary. 14. Place dessert silver to right
of the cover with fork nearest the dessert plate, when fork and teaspoon are used. When several teaspoons
are placed, the dessert fork may be laid on the left side, to "balance the cover" 15. Place the dessert service
in center of the cover. 16. Remove dessert dishes and silver. 17. Place the finger-bowl on the underliner in
the center of the cover. 18. Present the Check face down.

Dinner 1. Place appetizer or hors d'oeuvre service from the left in the center of the cover. 2. Remove the
first-course dishes. 3. Place the soup service in the center of the cover. 4. Remove the soup service. 5.When
the entree is served on a platter, place it directly above the cover Lay the serving silver at the right of the
platter. Place the warm dinner plate in the center of the cover. 6. Place the beverage to the right of the
teaspoons. 7. Offer rolls or place them on the center of the table in reach of all the guests. 8. Remove the
main-course dishes when the guest has finished. 9. Crumb the table if necessary. 10. Place silver for dessert
course. 11. Place the dessert service in the center of the cover. 12. Offer hot coffee or tea. 13. Serve the
check face down.

Pouring Beverages 1.Hold glasses by the foot or stem only, to avoid fingerprints. 2. Glasses are always
placed to the right of the guest with the right hand.

3 When serving heavy red wines that have been decanted or are in a wine basket, hold the glass, slightly
slanted, on the table with left hand and slowly pour disturb

4 A bottle of wine is first presented to the host. Then the bottle is opened, and a small amount is poured out
for the host. After the host approves, the guests are served first

Glassware Types of Glasses

Highball Rock Collins Hurricane

Martini Cocktail Brandy Cordial


Stein Beer Beer Pilsner Shot Shoote

Fluted Champagne Red Wine White Wine

Different types of crockery and their sizes

1. Soup plate 20 cms in diameter


2. B & B plate (Side plate) 15 cms in diameter
3. Fish plate 20 cms in diameter
4. Dessert plate ( Sweet plate ) 18 cms in diameter
5. Meat plate

( Joint plate / dinner plate/ main course plate ) 25 cms in diameter

1. Cereal Bowl 13 cms in diameter


2. Cheese plate 16 cms in diameter
3. Consommé cup
1. Coffee cup
2. Tea cup

Types of cutlery / special cover equipments

 Butter knife
 Nut cracker
 Carving knife
 Oyster fork
 Cheese knife
 Pastry fork
 Fruit knife & fruit fork
 Snail fork
 Grape scissors
 Snail tong
 Grape fruit spoon
 Steak knife
 Lobster cracker
 Sundae spoon
 Lobster pick
 Asparagus tong
Tables

Sizes of tables

Square :- For 2 pax – 76 cm sq

For 4 pax – 1mtr ( 3 ft )

Round For 4 pax – 1 meter in diameter

For 8 pax – 1.52 meters / 5 ft diameter

Rectangular For 4 pax – 4 ft 6” x 2ft 6”

Linen

Types of linen

Table cloths

1. Slip cloth
2. Napkins or Serviettes
3. Cocktail napkins
4. Wiping Cloths
5. Wine cloths

Meals & Menus

¨ Continental Breakfast

¨ Breakfast

¨ Brunch.

¨ Lunch

¨ Afternoon Tea

¨ High Tea

¨ Dinner

CAFÉ / BEVERAGES:

Examples of Coffees : Cona; Espresso; Cappuccino; Iced; Filter;

Examples of Teas: Indian; Ceylon (Sri Lanka); Darjeeling; Earl Grey; Jasmine; Kenya;

TISANES These are fruit or herb flavored teas and are often devoid of caffeine.

Examples of Herbal Teas: Peppermint; Mint; Rosehip; Camomile


Examples of Fruit Teas: Cherry; Blackcurrant; Mandarin Orange; Lemon

COFFEE SHOP SERVICE

Coffee Shop Service Procedures Greeting & Seating the Guests

Offering The Menu

.Taking & Placing The Orders

Presenting The Check

ROOM SERVICE PERSONNEL:-

Food & Beverage Manager

Assistant Food & Beverage Manager

Room Service Manager

Assistant Room Service Manager

Room Service Supervisor Room Service Supervisor

(Morning Shift) (Afternoon Shift)


Room Service attendants Order takers Waiter boy

TYPES OF BREAKFAST TRAY SET-UPS

CONTINENTAL BREAKFAST TRAY

Budvase

1. Quarter plate
2. Serviette
3. B&B knife
4. Juice glass with glass cover and underliner
5. Bread basket
6. Butterdish with underliner
7. Preserve plate
8. Tea cup with saucer and tea spoon
9. Tea pot
10. Milk creamer
11. Sugar basin, with sugar tong and underliner
12. Tea strainer (only if tea leaf)

NOTE:-

 Juice glass has to be covered while taking in the room with glass cover

Breadbasket should be cover with the napkin.

AMERICAN BREAKFAST TRAY

1. Bud vase
2. Cruet set
3. Side plate
4. Napkin
5. B&B knife
6. Butter dish
7. Bread basket
8. Preserve dish
9. Bud vase
10. Cruet set
11. Side plate
12. Napkin
13. B&B knife
14. Butter dish
15. Bread basket

Preserve dish

1. Fruit juice
2. Cereal bowl
3. Tea cup, saucer & tea spoon
4. Tea pot
5. Milk creamer
6. Sugar basin
7. Half plate

ENGLISH BREAKFAST TRAY

Bud vase

1. Cruet set
2. Side plate
3. Napkin
4. B&B knife
5. Butter dish
6. Bread basket
7. Preserve dish
8. Fruit juice
9. Cereal bowl
10. Tea cup, saucer & tea spoon
11. Tea pot
12. Milk creamer
13. Sugar basin
14. Fish plate
15. Half Plate

Restaurant

A restaurant is an establishment which prepares and serves food and drink to customers in return for
money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and
eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary
greatly in appearance and offerings, including a wide variety of the main chef's cuisines and service
models.

While inns and taverns were known from antiquity, these were establishments aimed at travelers, and in
general locals would rarely eat there. Modern restaurants are dedicated to the serving of food, where
specific dishes are ordered by guests and are prepared to their request. The modern restaurant originated in
18th century France, although precursors can be traced back to Roman times. A restaurant owner is called a
both words derive from the French verb restaurer, meaning "to restore". Professional artisans of cooking
are called chefs, while preparation staff and line cooks prepare food items in a more systematic and less
artistic fashion.

SIDE BOARD STATION

Following items should be kept in side board station before laying out the table:

 Water Jug
 Butter Dish
 Check Pad on Service Table
 Assorted Condiments
 Hotplate
 Side Knives
 Joint Knives
 Fish Knives & Fish Forks
 Soup Spoons, Tea Spoons, Coffee Spoons
 Sweet Spoons& Forks
 Service Spoons& Forks
 Bread Basket
 Service Salver
 Coffee Saucers
 Side Plates
 Sweet/Fishplates
 Joint Plates
 Trays

UNDESIRABLE QUALITIES OF A WAITER

i) Forgetting to great the arriving customer pleasantly. ii) Letting guests seat themselves, inspite
of being present near the table and not otherwise engaged. iii) Refusing to assist a guest or seating a guest
at a dirty table. iv) Serving from the wrong side, when it is possible to serve from the correct side v) Not
setting tables properly and placing empty sugar bowls /cruet sets on the table. vi) Forgetting to say 'Pardon
me', or 'Excuse me, sir / madam, if a mistake has been made. vii) Being too familiar with guests. This could
lead to embarrassing situations. viii) Gathering in groups in operational areas and talking loudly and
showing signs of irritability with other members of the staff. ix) Leaving fingerprints on crockery /
glassware or making a noise by clattering the service equipment. x) Keeping the side station dirty or using
torn or stained linen. xi) Forgetting a dish that has been ordered, or serving wrong accompaniments. xii)
Overfilling water glasses or leaving them empty or leaving dirty ashtrays on an as for hot food and hot
plates for cold food. xv) Touching food with one's hands.

xvi) Not following the rules of quality waiting at table. xvii) Soliciting tips or questioning the amount of
tips.
Personal Hygiene and Appearance · All members of the staff should be well-groomed and clean at all
times, as this gives them a sense of well-being and confidence to do their job efficiently. · The hands of the
waiting staff should be given special attention, as they are constantly under the scrutiny of the guests. Nails
should be trimmed, and kept clean. Playing with one's hair and face should be avoided. · Chewing gum
should be avoided in all public areas of the hotel. · Minimum jewellery should be worn by the service staff.
A wrist watch, finger ring and plain earrings (for girls only) should be permitted. · If an employee has a
skin problem, a doctor should be consulted immediately · Uniform should be clean and well-pressed. Shoes
should be properly polished and well-fitting.

Use Of Serving Trays In The Restaurant

For those who run a business in the catering and restaurant industry, serving trays are of great importance.
There are different uses for serving trays including carrying food and beverages from one place to another
as well as enabling those in the industry to serve specific sized portions of food. Some serving trays are
used to hold plates and drinks, while other restaurants choose the tray to serve food on. for sure; serving
trays are an important part of the food industry. When choosing serving trays for restaurant and catering
businesses there are a lot of aspects to take into consideration. First, you will need to make a choice of the
color and size of the trays. You can buy serving trays in many different sizes, ensuring that every
establishment} can use the trays that are most appropriate for their business needs. When trays are used to
be carried through walkways, they must be small enough to fit comfortably through doorways. If they are
too big, waiters will find that it is difficult to transport food with these trays and the chance of spills and
accidents will increase. The task that is being accomplished will best determine the type of serving tray that
is going to be used. Serving trays should in some cases be nice looking and provide a visual addition to the
food that is being served on the tray. Additionally, many restaurants consider the design or shape of the
tables when making their serving tray selections. This can be very important when placing the trays on the
table. Ensuring that the trays make a good looking presentation for each meal is vital to a restaurant's
success. One other important aspect to keep in mind when buying serving trays for restaurants is how
sturdy the trays are. The tray must be commensurate with the amount of items that will be placed on it.
There are various types of trays available for use, and you must take these factors into consideration. The
serving tray must not only look nice, but it also should be practical as well. Some serving trays are used
only for drinks, these are often a different shape and some have a rubber layer to prevent drinks from
tipping and spilling during transport. In addition to standard serving trays, there are also specialized buffet
trays and platters that are often used. It is important for the catering business to set up guidelines regarding
the use of different trays for various functions. These guidelines might be based upon the type of customers
that is being served. A banquet for adults and one for young children should require different types and
various sizes of serving trays. All of these issues must be decided beforehand, to ensure that the catering
business operates in the same manner each time. Last, but not least, when deciding for serving trays for
catering business, you should also set guidelines for how the food will be displayed on the trays as well as
platters. Serving trays are more than just tools of carrying food, they are also the presenters of the meal.
Food should be arranged in a decorative way, giving full attention to the food being served. When serving
trays are chosen carefully you can rest assured that your catering business will present meals in the best
manner possible.

Wooden tray and plastic wood tray service life and the advantages and disadvantages
Tray using life depends on the correct use and storage tray conditions. In actual use improper operation,
forklift is the cause of most major factors tray damage, accounting for approximately 80 ﹪ above. In
addition, tray don't overload use and properly positioned in the main bearing force (make sure the point) is
very important.

1. The wooden pallets

(1) the wooden pallets of materials:

The properties and the characteristics of wooden pallets, are from lumber itself, material is decided to
wooden pallets the decisive factor of application and the price.

(1) of broadleaf cypress, material loose and soft, durable sex difference, is used in the manufacture of
bearing demand is not high tray.

(2) the pine: conifer species of more, suitability is wide. Larch/yellow pine/white/Korean pine texture,
color, woodiness hard thick white, appearance beautiful, more for the production of fine packaging, but the
price is higher.

(2) the wooden pallets of defects

The problems mainly exists in health/cleanliness and production stability, etc.

(1) wood yi damp, mildewy, bug eat by moth, and can't clean. In addition, the surface of wood screw off
and corrosion problem cannot overcome.

(2) because of lumber is natural material, its quality aspects by regional climate impact, even the same raw
materials, in the dry humidity, wind crack also difficult to achieve aspects of uniform standards.

(3) use wooden tray, short life cycle times under routine use about the 200-300 times.

(4) also for hygiene reasons (mainly longicorn bug violations), since 1998 10-year us and Chinese exports
to Europe have issued an injunction with wooden tray, wooden pallets methods need to the fumigation
processing rear can export. Fumigation needed time and cost were bigger (normally takes 48 hours,
expenses for cost 20 ﹪ control

(5) the demand of lumber wooden tray caused in forest resource consuming even damage. From the
development trend, its raw material resources will increasingly exhausted.

2. Plastic wood tray product features and advantages:

(1), plastic wood tray neat in appearance, easy to clean, easy to disinfect.

(2), plastic wood tray. No nails, without a thorn in packaging process because accident damaged goods will
not.

(3), plastic wood tray acid and alkali resistance, corrosion resistance, can be used in a variety of special
occasions.
(4), plastic wood tray avirulent insipidity, beneficial to the warehouse environment improvement of goods,
especially in food, not any pollution.

(5), plastic wood tray fumigation-free, reduce export procedures, accelerate the capital turnover.

6, plastic wood tray no combustion, no spark, to warehouse fire prevention have certain effect.

7, damaged plastic wood tray recyclable, as other items by the processing of raw materials.

8, plastic wood tray long service life, is generally turnover wooden pallets 2 ~ 3 times, reasonable use can
reach to 4 ~ 5 times.

9), plastic wood tray printing convenient, but on a tray printed on the company Logo facilitate the goods
identification, play advertising effectiveness.

⑩, plastic wood tray in raw material according to different needs adding other chemical materials,
improve the tray performance.

Personal Hygiene

Personal hygiene may be described as the principle of maintaining cleanliness and grooming of the
external body.

Regular Routine of Personal Care

1. Bathing
2. Skin care
3. Back care
4. Oral hygiene
5. Shaving
6. Shampooing hair
7. Hair care
8. Nail care
9. Perineal care
10. Dressing and undressing

Washing and Grooming


a) Your Hair

b) Your Face

c) Your Skin

d) Your Teeth

e) Your Ears

f) Your Hands

g) Your Nails

h) Your Feet

Hair

a) Brushing your hair cleans and stimulates hair and scalp.

b) Brush from roots to tips to spread natural oils along the whole length of hair.

c) Shampoo regularly

Ears

a) Wash ears daily with a wash cloth don’t forget behind the ears

b) Do not use ear buds in ears it will smash the ear wax deep into the ear canal

c) Did you know…..?? Ear wax is usually removed when you chew food or gum.

Dental Hygiene: How to avoid tooth decay?

a) Daily dental hygiene routine that consist of brushing for 2-4 minutes and flossing.

b) See a dentist every 6 months

Body Odor

a) The use antiperspirants decreases perspiration and cover odor with a manly smell

b) Daily baths or showers using soap and scrubbing the entire body with a washcloth

c) Change clothing daily

d) Maintain a healthy diet

Fingernails and Toenails


a) File fingernails in one direction

b) Cut toenails straight across – never cut into corners

c) Protect against ingrown toenails by avoiding tight shoes, very high heels

Foot Care

a) Keep feet and skin clean and dry

b) Change socks daily

c) Avoid walking barefoot in public areas

d) Throw away worn-out shoes and never borrow other people’s shoes

Proper dress

a) Clean uniforms

b) No tears

c) Closed toe shoes, no heels

d) Clean foot ware

e) Hair restraints (Hairnets, beard nets )

f) No jewelry(Wedding bands?)

g) No visible body piercing

h) No nail polish, false fingernails

i) No false eyelashes

What you can’t do at work

a) No eating

b) No drinking

c) No smoking

d) No spitting

e) No chewing gum

f) If you are hurt, all open cuts or wounds are to be protected with a secure waterproof covering

1. i. Bandage and glove


g) If you are ill, Inform your supervisor if you exhibit the any of the following symptoms:

1. i. jaundice (yellowing of eyes and skin)


2. ii. diarrhea
3. iii. vomiting
4. iv. fever
5. v. sore throat with fever
6. vi. boils or cuts
7. vii. discharges from ears, nose or eyes
8. viii. Excessive coughing or sneezing.

When do you wash your hands?

1. i. Before
1. starting to work
2. ii. After:
1. Handling raw ingredients
2. Smoking, eating or drinking
3. Using a handkerchief or tissue
4. Touching any dirty object or surface
5. Touching any part of your body
6. Cleaning or taking out garbage
7. Using the washroom

Hand washing

a) Wet hands

b) Soap (20 seconds)

c) Scrub back of hands, wrists, between fingers, under fingernails, arms almost to elbows

d) Rinse

e) Towel dry (single use towel)

f) Turn off taps with towel

g) Open door with towel

h) Discard towel in appropriate manner

First aid

The initial assistance or treatment given to a casualty for any injury or sudden illness before arrival of an
ambulance, doctor, or any qualified person is called as FIRST AID. The casualty is likely to be in the need
of secondary aid.
Principles of First Aid

1. Act calmly and logically.


2. Be in control – both of himself or herself and the problem.
3. Be gentle but firm, speak to the casualty kindly but purposefully.
4. Build up trust through talking to the casualty throughout the examination and treatment.
5. Avoid giving any misleading information.
6. Never leave the casualty alone and continue to talk to him/her until the ambulance or doctor
arrives.
7. Continuously reassure the casualty.

JOB OF A FIRST AIDER….

1. Always avoid endangering yourself


2. Ensure that victim is safe from danger
3. Check the victim’s condition and asses his or her injuries
4. Take immediate remedial action if necessary.

DO NOT……

1. Allow crowd to form around the casualty.


2. Do too much, remember that doctor will be coming.
3. Put any unclean dressing or cloth over the casualty.
4. Touch a wound with your fingers.
5. Move a patient unnecessarily.
6. Risk burning a patient by using unwrapped hot water or other heated object.
7. Remove his clothing unnecessarily.
8. Attempt a precise diagnosis.
9. Forget to send for a physician.

FIRST AID BOX

 First aid book


 Antiseptic cream
 Savlon or Dettol
 Antihistamine lotion
 Calamine lotion
 Antacid Tablets
 Anti- diarrhoel Tablets
 Paracetamol
 Asprin
 Kaolin Clay
 Chloromycetin eye ointment
 Travel sickness tablet
 Oil of Cloves
 Clinical Thermometer
 Sterilized dressing for fingers, hands, feet etc.
 Sterilized cottonwool
 Triangular Bandages (unbleached)
 Tweezers
 Dressing Scissors
 Safety pins
 Pad & Pencil