Module Overview
This training module is designed to ensure that casual staff working in a commercial kitchen understand and adhere to essential hygiene, safety, and operational practices. By following these guidelines, staff can contribute to a safe, efficient, and pleasant working environment.
1. Hygiene and Presentation
– *Importance of Hygiene*: Understanding the critical role hygiene plays in food safety and customer satisfaction.
– *Personal Hygiene*:
– Always wash hands thoroughly before and after handling food.
– Use hand sanitizer when necessary.
– Regularly check and maintain personal cleanliness.
– *Presentation*:
– Ensure all food is presented neatly and attractively.
– Follow plating guidelines as per the establishment’s standards.
2. Hand Washing
– *When to Wash Hands*:
– Before and after preparing food.
– After using the restroom.
– After handling raw food items (meat, poultry, seafood).
– After coughing, sneezing, or touching your face.
– *Proper Hand Washing Technique*:
1. Wet hands with clean, running water.
2. Apply soap and lather for at least 20 seconds.
3. Rinse hands thoroughly under clean running water.
4. Dry hands using a clean towel or air dryer.
3. Knowledge of Food Safe Practices
– *Understanding Cross-Contamination*:
– Keep raw and cooked foods separate.
– Use different cutting boards and utensils for raw and cooked foods.
– *Proper Food Storage*:
– Store food at proper temperatures.
– Label and date all food items.
– *Handling Allergens*:
– Be aware of common allergens and take precautions to prevent cross-contact.
4. Food Temperatures and Record Keeping
– *Food Temperature Guidelines*:
– Cook foods to the recommended internal temperatures.
– Keep hot foods hot (above 140°F/60°C) and cold foods cold (below 40°F/4°C).
– *Temperature Monitoring*:
– Regularly check food temperatures using calibrated thermometers.
– Record temperatures in a log for safety compliance.
5. Kitchen Policies
– *No Bags Allowed*:
– Personal bags and belongings must be stored outside the kitchen area to maintain cleanliness and safety.
– *No Stealing*:
– Respect the property of the establishment and colleagues. Theft will not be tolerated and may lead to immediate dismissal.
6. Uniform and Appearance
– *Uniform Requirements*:
– All staff must wear the designated uniform at all times.
– *Jewelry and Hair Regulations*:
– No jewelry is permitted (except for a plain wedding band).
– Hair must be tied back and secured to prevent contamination.
7. Supervisor Responsibilities
– *Cleaning Duties*:
– Supervisors must oversee the cleaning of the kitchen and food preparation areas at the end of each shift.
– *Maintaining Cleanliness*:
– Ensure that all staff members are following cleanliness protocols throughout their shifts.
– Conduct regular checks to maintain a hygienic environment.
This training module serves as a foundational guideline for casual staff working in a commercial kitchen. Adhering to these practices not only ensures compliance with health and safety regulations but also fosters a positive work environment where food quality and safety are prioritized.
