Presentation on hygiene. FOR TOPIC OF CATERING SCIENCE

PRESENTATION ON HYGIENE

1. Hygiene What is Hygiene? Hygiene is an art and branch of science that deals in preserving health.

2. What is health? According to World Health Organization Health is not merely an absence of disease but a state of complete physical, mental, social and emotional well being.

3. Physical fitness To do all sorts of physical work. Mental fitness To take right decisions at right time and to be mentally alert to tackle any difficult situation. Social Fitness To socialize or friendly with others. Emotional fitness To be emotionally strong in all the situation and should be able to control the display of emotions.

4. Significance of hygiene 1. To prevent contamination of food 2.Prevents cross contamination 3 . To make food Free from Pathogens 4.To control the spread of food borne illness 5. Legal responsibility 6. Moral responsibility 7. To build confidence in employer, employee and customer 8. To enhance the reputation 9. To improve business 10. To control wastage of food and money Significance of Hygiene Significance of Hygiene

5. Types of Hygiene Hygiene can be divided into three types Personal hygiene Work place hygiene Food hygiene

6. Personal Hygiene What is personal hygiene? Care taken by own-self to prevent and preserve our own health is called as personal hygiene.

7. How to maintain personal hygiene? Brush your teeth minimum twice a day Take bath every day, before going to job and before retiring Use mild deodorants Take good care of your hair, boys cannot grow them longer than mid year and girls have to tie them properly Wash hands before and after every activity Boys should be cleanly shaved Be cautious about the cleanliness of the skin Girl’s makeup should be mild Nails should be trimmed and filed properly Girls are not allowed to put nail varnishes. Jewellery is not allowed in the working area Everyone should be in full, clean and ironed uniform Eat proper healthy and wholesome food at proper time and at regular intervals Exercise regularly Take proper rest and sleep Develop hobbies Good habits are the key to maintain personal hygiene.

8. Good habits Always avoid following things Avoid smoking or chewing gum while on duty. Avoid nose or ear picking or fingering. Avoid touching and scratching body parts Avoid use of handkerchiefs, use paper tissue instead Avoid using dish cloth for wiping hands Avoid washing hands in sink which is meant for washing food Never touch food with bare hands Do not touch food and mouth contact surfaces Avoid tasting food with fingers Never blow the food or paper bags. Never keep food uncovered. Never bring your personal belongings in the working area. Keep it in the locker.

9. Purpose of uniform Uniform or protective clothing ---- Protects the worker from heat, grease and vapours from the working environment. Protects the food from microbes, dirt or dust which may be present on workers clothes Saves or protects the workers clothes

10. Work-place hygiene Keeping the place and surrounding area where we work clean is called as work place hygiene. Various areas which comes under work place are --- Receiving area Storage area Pre-preparation area Preparation area Serving area Cleaning area

11. Receiving area In receiving area various factors which are to be considered are --- a. Easy entry for the trolleys b. Flooring – always anti-slip c. Walls – should be covered with tiles or washable oil paints d. Ceiling – plain and painted white e. Ventilation - comfortable f. Lighting – bright to check the food stuff and read label g. Cleaning of entire area – on regular basis. Minimum twice a day.

12. Storage area Every food establishment should have 3 storage areas. Dry food storage – temp 10 to 21 degrees C. Refrigerator store – temp 1 to 9 degrees C. Freezer store - temp. less than 0 degrees C.

13. Dry food storage Points which are to be considered while planning dry food storage are - Flooring Walls Ceiling Ventilation Lighting Shelves Cleaning

14. Refrigerator Store When food is to be held for some time it is kept in refrigerator. It runs on electricity so one has to be very careful about the electric supply and wiring. Person who is an electrician or knowledgeable about it should be there. Other things which are considered about this storage area are --- Stabilizing the electric supply Inside/outside of the refrigerator Storage containers Spacing while storing Covering the food

15. Freezer Store Food which is to be stored for longer duration should be stored in freezer section. a. Stabilizing the electric supply b. Inside/outside of the freezer c. Spacing while storing d. Covering the food e. Cleaning from inside out

16. Pre-preparation Area Lot of work is done in this area like cleaning, peeling, cutting, blending, mincing, mixing etc. To carryout all this we should be careful about following things --- Proper lighting (natural and artificial) Cleanliness Pedal operated, appropriate size dustbin Various machinery like knives, cutting boards, mixers, blenders etc Flooring Walls Ceiling Ventilation

17. Preparation Area Food is actually cooked in this area. Gas connections and other energy sources are necessary in this area. As lot of cooking is done, area gets heated up so some system to keep the area comfortable is necessary. Other things which are considered are --- Flooring Walls Ceiling Ventilation Lighting f. Cleaning h. Equipment.

18. Service Area This is the area where food is served to the guests. It should be absolutely clean. Extra care should be taken regarding various artifacts kept in this area. Lighting can be defused, indirect or as per the requirement of the décor. Other things which are considered are --- Flooring Walls Ceiling Cleaning Ventilation

19. Cleaning area Cleaning area is the area where cleaning processes is carried out. Cleaning of utensils, crockery, cutlery as well as cleaning of table covers, napkins and other things are carried out. In this area one has to be careful about the flooring which should be anti-slip. Lighting should be very bright to check if things are cleaned properly. There should be continuous supply of hot and cold water. Plumbing should be proper to avoid water logging. Walls should be covered with tiles or water proof oil-paint. Ceilings also should be water proof as hot water is used, there are chances that vapours may accumulate on ceiling

20. Good Hygienic Practices Good hygienic practices are essential in any food establishment. Food handler should practice personal hygiene. Work-place hygiene as well as food hygiene optimally.

21. Food Hygiene Food should be handled very carefully. Whenever possible it should be washed before cooking or eating. It should not be handled with bare hands. Colour coded cutting boards should be used. Pre-prepared food like ground spices, cutlet mixes should be stored in clean utensils at proper temperature. Cooked food should be stored at proper temperature as per the requirement. For eg . Ice-cream in freezer, custard in refrigerator etc. Temperature of the cooked food should be held above 63 degrees till it is served on the plate. It should be served in clean pasteurized plate in a clean and hygienic environment. Left-out food should be handled, stored or disposed off very carefully and hygienically.

22. Safe food guide for mise- en -place