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:
- Prevent contaminating food with pathogens spreading from people, pets, and pests.
- Separate raw and cooked foods to prevent contaminating the cooked foods.
- Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
- Store food at the proper temperature.
- Do use safe water and cooked materials
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
- The guest should never be kept waiting for his check.
- It should be presented either immediately after the last course has been served or as soon as he has finished eating.
- A check cover should be used to transport the bill to and from the table.
- 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.
- It is always a courteous practice to ask if any other services are desired.
- 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.
- When guests ask for check, Captains should inquire as to the satisfaction of the guests. check are then delivered to table.
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
- Soup plate 20 cms in diameter
- B & B plate (Side plate) 15 cms in diameter
- Fish plate 20 cms in diameter
- Dessert plate ( Sweet plate ) 18 cms in diameter
- Meat plate
- Cereal Bowl 13 cms in diameter
- Cheese plate 16 cms in diameter
- Consommé cup
- Coffee cup
- Tea cup
- 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
- Slip cloth
- Napkins or Serviettes
- Cocktail napkins
- Wiping Cloths
- Wine cloths
¨ 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
- Quarter plate
- Serviette
- B&B knife
- Juice glass with glass cover and underliner
- Bread basket
- Butterdish with underliner
- Preserve plate
- Tea cup with saucer and tea spoon
- Tea pot
- Milk creamer
- Sugar basin, with sugar tong and underliner
- Tea strainer (only if tea leaf)
- Juice glass has to be covered while taking in the room with glass cover
Breadbasket should be cover with the napkin.
AMERICAN BREAKFAST TRAY
- Bud vase
- Cruet set
- Side plate
- Napkin
- B&B knife
- Butter dish
- Bread basket
- Preserve dish
- Bud vase
- Cruet set
- Side plate
- Napkin
- B&B knife
- Butter dish
- Bread basket
- Fruit juice
- Cereal bowl
- Tea cup, saucer & tea spoon
- Tea pot
- Milk creamer
- Sugar basin
- Half plate
Bud vase
- Cruet set
- Side plate
- Napkin
- B&B knife
- Butter dish
- Bread basket
- Preserve dish
- Fruit juice
- Cereal bowl
- Tea cup, saucer & tea spoon
- Tea pot
- Milk creamer
- Sugar basin
- Fish plate
- Half Plate
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
- Bathing
- Skin care
- Back care
- Oral hygiene
- Shaving
- Shampooing hair
- Hair care
- Nail care
- Perineal care
- 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
- i. Bandage and glove
- i. jaundice (yellowing of eyes and skin)
- ii. diarrhea
- iii. vomiting
- iv. fever
- v. sore throat with fever
- vi. boils or cuts
- vii. discharges from ears, nose or eyes
- viii. Excessive coughing or sneezing.
- i. Before
- starting to work
- ii. After:
- Handling raw ingredients
- Smoking, eating or drinking
- Using a handkerchief or tissue
- Touching any dirty object or surface
- Touching any part of your body
- Cleaning or taking out garbage
- 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
- Act calmly and logically.
- Be in control – both of himself or herself and the problem.
- Be gentle but firm, speak to the casualty kindly but purposefully.
- Build up trust through talking to the casualty throughout the examination and treatment.
- Avoid giving any misleading information.
- Never leave the casualty alone and continue to talk to him/her until the ambulance or doctor arrives.
- Continuously reassure the casualty.
- Always avoid endangering yourself
- Ensure that victim is safe from danger
- Check the victim’s condition and asses his or her injuries
- Take immediate remedial action if necessary.
DO NOT……
- Allow crowd to form around the casualty.
- Do too much, remember that doctor will be coming.
- Put any unclean dressing or cloth over the casualty.
- Touch a wound with your fingers.
- Move a patient unnecessarily.
- Risk burning a patient by using unwrapped hot water or other heated object.
- Remove his clothing unnecessarily.
- Attempt a precise diagnosis.
- Forget to send for a physician.
- 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
