GMP and HACCP in restaurants

1
GMP and HACCP in restaurants

• ComeniusSchool Development Project

Stella Maris
Srednja šola Zagorje
2
Chapter 8
Personal Hygiene
3

• Having a good hygiene is very important when you
  work in the kitchen.
• Germs and bacteria can be spread from the body to
  the food.
• For this reason we have to respect some simple
  rules.

4
(No Transcript)
5
Hygiene and the body

• take bath or shower everyday
• wash hair regularly and keep them tied at work
• wash feet regularly and keep toenails short and
  clean.
• wear comfortable clean shoes with anti-slip and
  waterproof soles for working use only
• remove nail enamel from your fingernails
• wash hands and finger nails thoroughly and
  frequently, even if you are using gloves
• use a paper handkerchief for the nose and wash
  hands afterwards
• keep teeth clean and pay regular visits to the
  dentists
• remove all piercing and jewellery, except for the
  wedding ring.

6
Hygiene and behaviour
Handwashing- when

• As hands are the main vehicle of bacteria
  contamination, wash them in the following cases
• before entering work area
• at each workshift
• after using toilets
• after smoking, eating, coughing, sneezing or
  putting hands in front of the mouth
• after touching raw/cooked food
• after handling any sort of objects usually
  touched by other people
• when passing from a kind of working to another
  implying the use of different raw materials
• at every change of duty

7
Hygiene and behaviour Handwashing-
how

• Use wash- stand with manual command water supply
  (pedal or photoelectric cell)
• Use bactericidal liquid soap
• Regulate water temperature to 40-45 C
• Wash vigorously both hands and forearms
• Brush nails with a suitable personal brush also
  if gloves are needed thereafter
• Use disposable handkerchief

8
Hygiene and clothing

• It is compulsory to use
• coat or uniform in bright colour
• hairnet to keep hair tied
• comfortable clean shoes in bright colour with
  nonslip sole for working use only
• rubber apron for vegetables washing and cleaning
  operations
• steel- meshed gloves to bone fresh meats and hams
• Also if the use of mask and gloves is
  optional in hygiene praxis, it is advisable to
  use them whe directly manipulating some aliments,
  for example roast or ham.

9
DOS

• use separate utensils for raw and cooked food
• give cutlery by handle, glasses by stem
• change spoon when tasting
• keep utensils clean and disinfected
• throw rubbish in appropriate containers

10
AND DONTS

• handle food wearing watches, earrings, bracelets,
  necklaces, piercing or any other jewel as they
  are vehicles of micro-organisms and can fall into
  food by chance
• touch food with hands or taste with fingers
• comb, touch face, hair or any other part of the
  body
• chew gums, smoke
• sneeze, cough, speak and blow over the food
• touch food without appropriately covering cuts
• knead without wearing disposable gloves
• touch pottery, china and cristalware inside

11
In case of illness

• In case of contagious disease, conjunctivitis,
  dental abscess, infections and skin wounds ( in
  particular hands and forearms), gastrointestinal
  disease, the operator cannot work till total
  recovery.
• He must cover escoriations, cuts and infections
  with appropriate bondages and personal gloves so
  to avoid any contact with food.
• He must use a disposable mask in case of
  infection of respiratory tract.

12
The staff

• We can divide staff in two categories
• Staff at high contamination risk
• those who are in charge of raw materials
  and/or have direct contact with aliments.
• Staff at low contamination risk
• those who dont come into contact with
  aliments but food correlated.
• All have to respect the good hygiene
  practices and GMP.

13
THE END
Made by the Comenius Team IPSSAR Pellegrino
Artusi Rome ITALY