This module introduces

trainees to acquire
knowledge on hygiene,
safety & handling food
items

1. Identify food handling activities requirements

Definition of food handling activities requirements
Attitude
Staying power
Able to be team player
Willing to learn
Dedication to quality
Brief on Kitchen Department and its operations
Origin of classical and modern cuisine
Modernization impact on the kitchen operations
Organization of modern kitchens
Basis of kitchen organization
Classical and modern brigade
Skill levels requirement
Standards of professionalism
Customer expectations

2. Hygiene and safety in food handling

Cause of food contamination and illness
Personal hygiene standard and practices
Preventing cuts
Preventing burns
Preventing and dealing with fire
Preventing injuries from machine and equipment
Preventing falls
Preventing strains and injury from lifting

3. Determine food handling tools, kitchen utensils and equipment

classification
Introduction to food production tools, kitchen utensils and equipment
classification
Knives, hand tools and small equipment
Pots, pans, containers and its usage
Measuring devices
Measuring scale
Measuring spoon
Temperature thermometer
Meat thermometer
Cooking equipment
range tops, ovens, broiler, salamander, griddles, rotisseries, fryers, skillets
Processing equipment
mixers, food cutter, slicers, blender
Food holding and storage equipment Hot & COLD

STEP 1 WASH HANDS WITH ANTIBACTERIAL LIQUID SOAP,

WARM WATER AND DRY DISPOSABLE PAPER TOWELS
STEP 2 WEAR CLEAN UNIFORM, TAKE BATH AND KEEP YOUR
HAIR COVERED
STEP 3 COVER MINOR CUTS WITH WATERPROOF
DRESSINGS
STEP 4 DONT SNEEZE OR COUGH NEAR THE FOOD
STEP 5 DONT WEAR RING, JEWELLERY, DIRTY APRON AND
TOUCH YOUR HAIR, NOSE OR MOUTH DURING FOOD
PREPARATION
STEP 6 DONT SMOKED IN THE KITCHEN OR FOOD HANDLING AREA

KITCHEN CLEANLINESS
STEP 1 ADDRESS POINT WITH CHIEF STEWARD
STEP 2 SPRING CLEANING SCHEDULE FOR ALL OUTLET
EVERY 2 WEEKS
STEP 3 SCHEDULE FOR CLEANING CHILLER AND FREEZER
DAILY AND TO BE PLACED INFRONT OF THE DOOR
STEP 4 APPLY DETERGENT GP CLEAN AND SCRUB WITH A
HARD BRUSH, REACHING INTO ALL CORNERS AND ANGELS
STEP 5 RINSE WITH HOT WATER BY USING RUBBER HOSE,
WATER PUSHER AND MOP DRY
STEP 5 TO AVOID INJURY- STAFF MUST WEAR GLOVES,
GOGGLES AND RUBBER SHOES

KITCHEN SAFETY
STEP 1 ALL FOOD ITEMS MUST BE FROM SUPPLIER
UNDERSTAND ABOUT IMPLEMENTATION
OF HACCP
STEP 2 ALWAYS PRACTICE FIFO (FIRST IN FIRST OUT )
STEP 3 FOOD MUST BE KEPT IN CONTAINER ACCONDENCE
TO HACCP STANDARD
STEP 4 TEMPERATURE MUST MEET THE HACCP STANDARD
STEP 5 MAINTAIN HACCP STANDARD PERSONAL
GROOMING, KITCHEN CLEANING,VENTILATION IN GOOD
CONDITION
STEP 6 - FREEZER,CHILLER AND FLOOR MUST CLEAN AT ALL
TIMES.

SAFETY WHEN CARRYING OBJECTS

Dont carry objects too big to see over
Walk, dont run
Use a save ladder, not chairs or piles of boxes, to reach high
shelves or to clean high equipment
Lift with the leg muscles, not the back. (Figure 1.7: Shows proper
lifting technique)
Dont run or twist your back while lifting, and make sure your footing
is secure
Use a cart to move heavy objects long distances, or get help.

STORE LOCATION
Closed to receiving and
production area
Access trolley
Secured area

- Check has to be done by commis

- Quantity & quality of the requested goo
- Should be measured by weight, volume
Boxes and containers
Canned products
Perishable items

 Dry food storage

Freezer storage
Chiller storage

STAR
T

(Follow receiving process)

Fill-up the requisition form

Chef

(Initial received)

Store keeper
(Assemble all goods)

(Deliver to the kitchen)

Store keeper
(Issuing goods)

END

Need to provide
Control of issuing
from strage
Only required
quantity for
production should
be issued
Chef is responsible
to fill-in

First In First Out

1. List down THREE(3) items that keep in the dry

2. Name THREE(3) types of storage
3. Define First In First Out (FIFO)
4. Requisition is needed to provide

5. List FOUR(4) standard procedure should be foll

canned products