Hygiene
hygiene is defined as the set of practices and behaviors designed to maintain a level of cleanliness and hygiene to promote the health of people. To this end, self-esteem plays a key role addressing this issue, for anyone who appreciates and values \u200b\u200bare strives to be and stay well. The good or bad health directly affects the health of people.
The lack of proper hygiene habits by the people becomes a serious problem, not just the unpleasantness of a bad appearance or odor, but because of the potential danger of transmission of viruses and germs to others.
Some of the diseases associated with poor hygiene practices are diarrhea, gastrointestinal diseases, conjunctivitis, skin infections, lice, flu, etc.
hygiene standards of food handling staff
Good habits hygiene and cleanliness of food handlers will reduce the risk of contamination.
cleaning habits that staff who handle food should include:
• Shower daily: this way, they control our body's natural odors caused mainly by perspiration or sweat. Likewise, we avoid the presence of germs and bacteria that can affect the health of our skin.
• Toilet Nails must be short and free of dirt. Thus, it prevents the acquisition of germs and bacteria that could stay within the nail.
• Hand washing: this act must be performed before handling food, after using the toilet, after handling boxes, packing, money, garbage, after coughing, sneezing, eating, drinking, smoking and whenever circumstances require. Proper hand washing is to clean the back and palm of the hand, forearm and spaces between fingers and under fingernails, using hot water, soap and nail brush.
• Report any symptoms of disease: the staff is obliged to tell your supervisor if you have any of distress such as vomiting, diarrhea, ear discharge, runny nose, cough or watery eyes, etc. À
• Hair must be bring the hair up and covered by a hat or headgear. In this way, it would prevent accidents by contact with food hair.
• Jewelry and personal items: avoid the use of rings, earrings, watches, brooches, among others. This is because they are perfect places for the accumulation of dirt and they can get lost and fall into the food should therefore be avoided when handling them.
• Work clothes: Employees should always have clean clothes, light colored, non-flammable, easy to wash, among others. The changes of personal clothing and other personal items should be kept a designated area away from the area preparation of food. Likewise, the clothing worn at work should only be used at the site during working hours.
food service procedure
Refers to activities will be carried out in the kitchen. Some of the procedures to be performed: • Choose foods
: This act involves choosing foods and choose those with the best conditions to be consumed by man. • Wash food
: act which removes the dirt that is in the food. Also, here is eliminate much of the bacteria or agents that may cause damage to health consumer.
• Chop food: the food is cut into pieces of varying sizes, depending on the food to prepare.
• Cook foods: in this process, foods are boiled or cooked in various ways, including baked, stewed, grilled, sauteed, fried, among others. Much of the bacteria and agents that cause damage to health are inactivated or deleted by the high temperatures at which food is subjected.
• Serve food: cooked food or ready to eat are served on a plate to go to the dinner table.
• Take the dish served to the customer's table, ready to act where the dish Food takes the fork so it can be ingested.
0 comments:
Post a Comment