Food Handler hand book.ppt Work place hygiene & Safety

General House rules in hotel, what is your role and responsibilities. Basic duty requirements, professional attire ,personal hygiene and safety at work

1. EMPLOYEE
HAND BOOK
Estimated time: 6 Hours

2. Attendees:
SIGNATUREPOSITIONNAME
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3. Objectives
This handbook is intended to explain:
1.What is expected from you
2.What are the general house rules
3.Your basic duty requirements

4. Course content
1.Time respect
2.Professional look and behaviour
A.Personal Hygiene
B.Uniform
C.Behaviour
D.Attendance
E.Team player
F.Guest relation
3.Maintain Hotel Facilities
4.Planning F&B service operations
5.F&B Service operations
6.Ensuring a safe environment
A.Food safety
B.Preventing Accidents
C.Fire Prevention
D.In case of fire
7.Salesmanship

5. 1. Time respect 
1. Arrival Time:
Through employee’s entrance
Tick in at the timekeeper
Earlier at least 15 minutes
2. Departure:
After Manager’s approval
Tick out at the timekeeper
Inspection
Through employee’s gate
3. Absenteeism:
Sickness –call your Manager as soon as you feel ill;
and refer to assigned doctor (medical card)
Accident –call as soon as possible and state the cause
Personal –see the Management at the earliest
4. Duty & Day Off:
-Will be mentioned on the duty roster in advance; make sure to
write down your scheduled duties and day off as you will be
accounted for any misunderstanding
-you should be flexible to various working shifts
-be prepared for emergency calls to join duty within a short notice

6. 2. Professional look and behaviour
A.Personal Hygiene
B.Uniform
C.Behaviour
D.Attendance
E.Team player
F.Guest relation

7. A. Personal Hygiene 
Hair –well groomed
Shaving on daily basis, moustache neatly trimmed
Nails –cut to the edge and clean
Jewellery –forbidden except wedding ring
Bath/shower –A must on daily basis, twice for split shift
worker
Light (mild) perfume is advised; No strong smelling
perfume or deodorant, Use of stick (remember that spices
will make your sweat smell.
Breath Smell: brush your teeth especially in the morning,
after food, coffee and smoking
Eating/smoking is prohibited under any circumstances
during service
Wash hands occasionally
Touching your face, biting nails, hair grooming are strictly
forbidden during service
Never pick up dirt with bare hand
Never tie your shoe laces in public area

8. B. Uniform 
Complete –pant/shirt/tie/under-shirt (short
sleeves)/jacket/belt/name tag, Black shoes, black
socks
Clean and well pressed
Well maintained –missing buttons, holes etc.
Use of uniform in hotel premises only
Sending your uniform to laundry through linen
room as per hotel policy.

9. C. Behaviour 
Posture and gestures:
Stand erect; do not lean on wall or furniture
If tired, exchange your post with a colleague, never rest or eat
in public area or at guest sight
Pay attention to bad habits and try to control them, Picking
your nose, clicking with pen top…..)
Walk with a steady foot
Chin up
Smooth body movements, especially when you are in rush
Control your voice volume
Use a friendly voice tone
Hotel services are for hotel guests, employees are not
entitled to enjoy any of these services unless authorized by
management
Smiling face at all times
Courtesy

10. D. Attendance 
Always present to welcome guests at the entrance
Always present whenever a guest needs you, and no
distractions should keep you from performing your job
properly (Newspapers, Mobile Phones, Television, Radio
Etc…)
For Food breaks, tea breaks and smoking breaks, you
should seek the supervisor’s approval first, and abide by
the assigned timing
Breaks are subject to work requirements, never be upset if
you can not take your break on time, we will make sure to
make it up to you
Anticipate guest’s needs

11. E. Team player 
Team spirit: respect of others is the key
Be polite: “please”and “thank you”are magic words
Cooperation: ask for help and don’t rely on others to
accomplish your tasks
Refer to others when you don’t know
it is nothing to be ashamed of, but proud because
you will know the right answer
Willing to take on additional duties and responsibilities
Take the initiative to finish unaccomplished tasks
It is good to help a colleague in need, don’t wait him
to ask for help next time you might be the one who
needs help
Generate ideas that makes the job easier for yourself
and workgroup.

12. F. Guest relation 
Use the guest’s family name or refer to him/her as
Sir/Madam
Respect of guest private area
Don’t get very close to him
Don’t touch guest belongings without permission
Handle guest utensils properly
Privacy talks
(don’t interfere; hear, don’t listen)
Companions
don’t give remarks or criticize
see don’t stare
Hand shake
don’t take the initiative to shake hands or kiss
Maintain Eye Contact to Show Care and attention
Make sure to understand guest orders and remarks
Refer to Manager when in doubt
Thank the guest for his remarks whatever they are.

13. Questions
10 Minutes
1
st
Break

14. 3. Maintain Hotel Facilities
Temperature:
make sure that the temperature is convenient to the guest’s needs
and preferences
Maintenance:
Make sure to inform your Manager about any maintenance problem
in the facility
Broken chair/table, Lose wire, burned bulb/tube, Leaking faucet etc.
Cleanliness of the area and furniture
Sections related to housekeeping to be reported for immediate
action
Sections of F&B responsibility will be mentioned in the periodic
cleaning schedule and will include dust removal, glass wiping, etc.;
if you notice any discrepancy make sure to inform the Manager or do
it yourself.
Music
Must be according to the guests’preferences and never to personal
Volume must be controlled
Odors and smells:
Use Mild Air Freshener before guest arrival to neutralize Smoking and
food smell)
Report ASAP strong smell like bathrooms and sewage

15. 4. Planning F&B service operations
Planning is at the heart of the food service industry.
Planning will facilitate our job during service time
Planning will prepare us to better face unexpected situations
Each one of us should be aware about all necessary preparations
required to start the service.
Senior Waiters & captains
Writing store requisitions
Writing “KOT”captain orders
Set up functions according to reservations
Senior captains and head waiter
Scheduling
Inventories as planning tool
All food and beverage staff
How to shine Cutlery
How to shine Glassware
How to shine Crockery
Holding Plates
Holding Beverage Trays
Holding Clearance Trays
Clearing Plates and Glasses
Opening Doors
Setting up the Buffet
Folding Napkins
Setting up a Table
Setting up Service Station

16. 5. F&B Service operations
All food and beverage staff are committed to
guest service.
Each position has a job description
Each employee has an individual responsibility
towards knowing the standard operating
procedures (SOP) of the hotel according to his
position and his job description
Each employee has an public responsibility
towards the rest of the crew to be involved in
the operation and work as a member in a
TEAM.

17. Questions
10 Minutes
2
nd
Break

18. 6. Ensuring a safe environment
A.Food safety
B.Preventing Accidents
C.Fire Prevention
D.In case of fire

19. A. Food safety 
1. Product expiry date must be noted when receiving new items from stores,
never use any item after its expiry date use the first in first out (FIFO) when
issuing food or beverage items.
2. Hygiene:
1. wash hands periodically; cover your mouth while sneezing/coughing and wash your hands
afterward.
2. Don’t handle food items with bare hands, use gloves when necessary
3. Wash hands after bathroom, or grooming yourself and especially after smoking
3. Food danger zone: 7 C –65 C this is the temperature suitable for bacteria
growth, we have to make sure not to leave food at this temperature
otherwise it will be at the risk of food contamination
Storage temperature:
1. Dry : 20 c
2. Cold : 2 –5 C
3. Freeze : -18 C (+/-2 C)
4. Hot : + 70 C
4. Cross contamination:
1.Never Use same knife or board for cutting raw and cooked items
2.Store items properly (cooked items on top)
3.Always store in closed plastic boxes and marked with date of expiry
5. Food poisoning:
1.Store detergent far from food storage
2.Insecticides are not allowed in food service business
3.Oxidizationof tin cans (never store food in a opened can)

20. B. Preventing accidents
Preventing Cuts:
Handling knives:
-Cut on a cutting board
-Well lit area
-Non slippery board
-No distraction
-Don’t catch a falling knife
-Hold the knife point down close to
your body and the sharp edge To the
back
Opening cans:
-Use can opener
-Handle opened cans with care
-Dispose off properly
Don’t leave glassware in the sink
Don’t pick up broken glass pieces by
hand
Preventing injury:
Lifting heavy items:
Use proper lifting techniques (with
your legs, not on back)
Falls:
-Don’t run
-Put salt on oil stains or a chair
while someone cleans
-Use a ladder to reach high shelves
-Look in front of you while walking
and don’t look back
-Take your right while crossing
doors or down the stairs
Burns:
-expect all pans to be hot (don’t
grab, touch first)
-For heavy pans, ask for help
-Warn when passing by holding hot
pans

21. C. Fire Prevention 
What is fire?
Combustible / Oxygen / Heat or Sparkle
What is the best way to extinguish fire? Prevention
Guidelines:
–Smoking in assigned places
–Extinguishing before throwing cigarettes buds
–Use ash-tray, not the dust bin
–Don’t store anything near a heat source or electrical wiring
–Pay attention to candles at all time and make sure to put
them off before closing
–Don’t clear ashtrays before you make sure all cigarette buds
are extinguished

22. D. In case of fire 
Extinguishing fire
identify fire extinguishers
Water : wood, paper, carpet
Dry powder : electrical, grease, oil, fuel
CO2 : electrical, grease, oil, fuel
How To Use Fire extinguishers
Remove seal
Direct the hose to the fire base
Squeeze handle to release
Report accidents Immediately
Break the alarm
Disconnect power supply (electricity)
Evacuate through fire exits (never use elevators)
Remain calm, do not panic, Help guests when required
Never Block Fire exits or emergency lights
Assembly area in the hotel parking
Rescuing injured persons
Attend the periodic fire drill

23. Questions
10 Minutes
3
rd
Break

24. 7. Salesmanship 
Know the property: in order to make guests feel at
home, you should feel yourself at home to welcome him:
Rooms, Outlets, Services, Facilities
Know the product: in order to suggest menu items you
should know what each item tastes like
Know the area:to suggest a stay-over to watch an
attraction or event
Guest inter-action:
–Eye contact
–Personalized service.
–Body language

25. Questions