GMP and HACCP in restaurants

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GMP and HACCP in restaurants

• ComeniusSchool Development Project

Stella Maris
Srednja šola Zagorje
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Chapter 8
Personal Hygiene
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GLOSSARY
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Personal Hygiene

• Series of rules and behaviour that
  institutional catering operatives must adhere to.
• They must maintain high standards of
  cleanliness, both professional and personal and
  take care of their body.

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Good Manufacturing Practice

• Essential hygiene regulations.
• They consist in a series of operating
  conditions concerning the staff behaviour,
  operations and sanitization.
• These indications must be respected by the
  food industry to guarantee the microbiological
  quality of food.

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Disinfectant

• Chemical substances that kill bacteria or
  reduce them to a safe level. Inactivate some
  bacteria on the skin.

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Hazards

• Any agent that can cause harm to the consumer.
• It can be of chemical, physical or
  microbiological nature.

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Bacteria

• Single-celled organisms present in the air, in
  water, soil, living organisms and food .
• They multiply by dividing into2 this
• is called Binary Fission .
• Some bacteria cause illness others cause food
  spoilage.

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Contamination

• Presence of bacteria, chemical or Physical
  substances in food which renders food unfit for
  human consumption.

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Sources of contamination

• Food (usually raw)
• Fingers
• Faeces
• Flies
• Fomites

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Cross Contamination

• Cross Contamination is the transfer of bacteria
  from a contaminated source to an uncontaminated
  source (usually raw to cooked food)
• Can be direct where the two products touch, or
  indirect through hands, utensils, chopping boards
  and food contact surfaces.

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Primary contamination

• Associated with raw materials (food) or additives
  directly used in them.

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THE END
Made by the Comenius team IPSSAR Pellegrino
Artusi Rome ITALY