c01 p hygiene, safety and food handling

7/16/2019 c01 p Hygiene, Safety and Food Handling

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KOD DAN NAMAPROGRAM /PROGRAM CODE ANDNAME

HT-012-2:2012 FOOD PREPARATION AND PRODUCTION

TAHAP / LEVELLEVEL 2

NO DAN TAJUK

MODUL/ MODULE NO AND TITLE

C01 : HYGIENE, KITCHEN SAFETY AND FOOD HANDLING

NO DAN PERNYATAANTUGASAN TASK(S) NO

AND STATEMENT

1. Ident!" !##d $%nd&n' %(t)te* +e+eent*2. Dete+ne !##d $%nd&n' t##&*, /t($en ten*&* %nd

eent (&%**!(%t#n. Dete+ne !##d te* (&%**!(%t#n. Unde+*t%nd t$e +n(&e* #! +e(e)n' %nd *t#+n' !##d

te*3. 4%nt%n !##d $%nd&n' %(t)te* +e+eent*5. C%++" #t $"'ene %nd (&e%n&ne** #! 6#+/ %+e%

OBJEKTIF MODUL/ MODULE OBJECTIVE

TRAINEES *$%&& 7e %7&e t# +%(t(e +#e+ $"'ene, /t($en*%!et" n !##d $%nd&n' %(t)te* t# en*+e t$%t !##d* %+e+e%+ed n $"'en(, *%!e %nd n &ne 6t$ #&(" n %((#+d%n(e6t$ He%&t$ %nd Ind*t+%& 4n*t+" +&e* %nd +e'&%t#n SOTHAT t$e" 6&& 7e %7&e t# Ident!" !##d $%nd&n' %(t)te*+e+eent*, Dete+ne !##d $%nd&n' t##&*, /t($en ten*&*%nd eent (&%**!(%t#n, Dete+ne !##d te*(&%**!(%t#n, Unde+*t%nd t$e +n(&e* #! +e(e)n' %nd*t#+n' !##d te*, 4%nt%n !##d $%nd&n' %(t)te*+e+eent* %nd C%++" #t $"'ene %nd (&e%n&ne**.

NO KOD / CODE NO HT-012-2:2012 8 C01 8 KP9181 Muka / P%'e : 1 Drp / O!: 12

TAJUK : HYGIENE, KITCHEN SAFETY AND FOOD HANDLINGTUJUAN /

PURPOSE

: T$* #d&e nt+#d(e* t+%nee* t# %(+e /n#6&ed'e #n #+de+ed

!##d te* *n' t+#&&e"* %nd +e*t#n !#+* .

DLANGUAGE STUDIONO 3 !"# FLOORPERSIARAN B RAYALANGKA$I MALL% KEDAH D&A

KERTAS PENERANGAN



NO KOD / CODE NO HT-012-2:2012 8 C01 8 KP9181 Muka / Page: 2 Drp / Of: 12

INTRODUCTION :

!& I'()#*+ +--' .a)'*)0 a1#*2*#*(" r(u*r(4()#"

. De!nt#n #! !##d $%nd&n' %(t)te* +e+eent*• Atttde• St%"n' #6e+ • A7&e t# 7e te% &%"e+ • ;&&n' t# &e%+n• Ded(%t#n t# %&t"

. <+e! #n Kt($en De%+tent %nd t* #e+%t#n*

•O+'n #! (&%**(%& %nd #de+n (*ne•4#de+n=%t#n %(t #n t$e /t($en #e+%t#n*•

O+'%n=%t#n #! #de+n /t($en*•<%** #! /t($en #+'%n=%t#n•C&%**(%& %nd #de+n 7+'%de•S/&& &e)e&* +e+eent•St%nd%+d* #! +#!e**#n%&*•C*t#e+ e>e(t%t#n*

. H"'ene %nd *%!et" n !##d $%nd&n'

•C%*e #! !##d (#nt%n%t#n %nd &&ne**•Pe+*#n%& $"'ene *t%nd%+d %nd +%(t(e*•

P+e)entn' (t*•P+e)entn' 7+n*•P+e)entn' %nd de%&n' 6t$ !+e•P+e)entn' n?+e* !+# %($ne %nd eent• P+e)entn' !%&&*•P+e)entn' *t+%n* %nd n?+" !+# &!tn'

5& D(#(r4*)( +--' .a)'*)0 #--", k*#1.() u#()"*" a)' (u*p4()# 1a""*+*1a#*-)

. Int+#d(t#n t# !##d +#d(t#n t##&*, /t($en ten*&* %nd eent (&%**!(%t#n

•Kn)e*, $%nd t##&* %nd *%&& eent•P#t*, %n*, (#nt%ne+* %nd t* *%'e•4e%*+n' de)(e*

- 4e%*+n' *(%&e- 4e%*+n' *##n- Tee+%t+e t$e+#ete+ - 4e%t t$e+#ete+

•C##/n' eent- +%n'e t#*, #)en*, 7+#&e+, *%&%%nde+, '+dd&e*, +#t**e+e*, !+"e+*, */&&et*



NO KOD / CODE NO HT-012-2:2012 8 C01 8 KP9181 Muka / Page: Drp / Of: 12

•P+#(e**n' eent- >e+*, !##d (tte+, *&(e+*, 7&ende+

•F##d $#&dn' %nd *t#+%'e eent - H#t @ COLD

KITCHEN UNIFOR4

HYGIENE

• STEP 1 – WASH HANDS WITH ANTIBACTERIAL LIUID SOAP! WARM WATER ANDDR" DISPOSABLE PAPER TOWELS

• STEP # – WEAR CLEAN UNI$ORM! TAKE BATH AND KEEP "OUR HAIR COVERED

• STEP % –COVER MINOR CUTS WITH WATERPROO$ DRESSINGS

• STEP & – DON'T SNEEE OR COUGH NEAR THE $OOD

• STEP – DON'T WEAR RING! JEWELLER"! DIRT" APRON AND TOUCH "OUR HAIR!NOSE OR MOUTH DURING $OOD PREPARATION

• STEP * – DON'T SMOKE IN THE KITCHEN OR $OOD HANDLING AREA

KITCHEN CLEANLINESS

• STEP 1 – ADDRESS POINT WITH CHIE$ STEWARD

• STEP # – SPRING CLEANING SCHEDULE $OR ALL OUTLET EVER" # WEEKS

• STEP % – SCHEDULE $OR CLEANING CHILLER AND $REEER DAIL" AND TO BEPLACED IN$RONT O$ THE DOOR

• STEP & – APPL" DETERGENT GP CLEAN AND SCRUB WITH A HARD BRUSH!

REACHING INTO ALL CORNERS AND ANGELS

• STEP – RINSE WITH HOT WATER B" USING RUBBER HOSE! WATER PUSHER ANDMOP DR"




• STEP – TO AVOID INJUR"+ STA$$ MUST WEAR GLOVES! GOGGLES AND RUBBERSHOES

KITCHEN SAFETY

• STEP 1 – ALL $OOD ITEMS MUST BE $ROM SUPPLIERUNDERSTAND ABOUT IMPLEMENTATION O$ HACCP

• STEP # – ALWA"S PRACTICE $I$O ($IRST IN $IRST OUT )

• STEP % – $OOD MUST BE KEPT IN CONTAINER ACCONDENCE TO HACCPSTANDARD

• STEP & – TEMPERATURE MUST MEET THE HACCP STANDARD

• STEP – MAINTAIN HACCP STANDARD PERSONAL GROOMING! KITCHENCLEANING!VENTILATION IN GOOD CONDITION

• STEP * + $REEER!CHILLER AND $LOOR MUST CLEAN AT ALL TIMES,

SAFETY $HEN CARRYING OBJECTS

• D#nt (%++" #7?e(t* t## 7' t# *ee #)e+ • ;%&/, d#nt +n• U*e % *%)e &%dde+, n#t ($%+* #+ &e* #! 7#>e*, t# +e%($ $'$ *$e&)e* #+ t# (&e%n $'$

eent• L!t 6t$ t$e &e' *(&e*, n#t t$e 7%(/. 9F'+e 1.B: S$#6* +#e+ &!tn' te($ne• D#nt +n #+ t6*t "#+ 7%(/ 6$&e &!tn', %nd %/e *+e "#+ !##tn' * *e(+e• U*e % (%+t t# #)e $e%)" #7?e(t* &#n' d*t%n(e*, #+ 'et $e&.




PRE6ENT KITCHEN ACCIDENT

ALL KITCHEN STAFF HAVE TO GO THROUGH AN E4ERGENCY DRILL IN THE RESORT ;ITHOUR O;N E4ERGENCY TRAIN STAFF.

1. TRAINING 4ANUAL

2. E4ERGENCY TOOLS

. ALL STAFF HAVE TO <E FA4ILIAR ;ITH THE LOCATION AND CORRECT USE OF ALLE4ERGENCY TOOLS.

. TO CONDUCT YEARLY REFRESHER COURES ON E4ERGENCY FOR ALL PERSONNAL

De*(+t#n:

• 4*t H%)e T+%nn' 4%n%& <##/&et• C#+*e #n Ee+'en(" T+%nn' !#+ St%!! •

F+*t Ad <#> !#+ A&& Ot&et*• St%!! T+%ned In F+*t Ad• C#++e(t ;%" t# L!t He%)" O7?e(t• C#++e(t U*e #! 4%($ne+" Uten*&*• S$%+ Kn)e* %nd O7?e(t ;&& Kee• Un!#+ Ft* P+#e+&"• S%!et" S$#e*• F&##+ 4*t <e D+"

X - Wrong technique - Right technique




• C#nd(t Re'&%+ C$e(/ #n 4%($ne+"• D# N#t P&%" % F##& n Kt($en• T+%n #n U*%'e #! Ee+'en(" T##&*• Ne)e+ S&%*$ Ld* n H#t O&• D#nt ;%&/ A+#nd ;t$ S$%+ O7?e(t

FOOD HANDLING

C#&&e(t !##d te* * #ne #! t$e t%*/ !#+ !##d $%nd&e+. T$* * % +#(e** t# t+%n*!e+ '##d* !+# *t#+e t# t$e#t&et* *n' % !#+%& 6+tten +ee*t #+ #+de+ !#+ (e+t%n #+'%n=%t#n. C$e! * +e*#n*7&e t# !&&-n t$e+e*t#n !#+*. T$* !#+ * *ed t# #+de+ '##d*, d+" %nd 6et te*, 7t($e+" te*, (#**%+"te*, 7e)e+%'e* %nd 'ene+%& *t%t#n%+" te*. G##d* 6&& 7e **ed %((#+dn' t# +e*t#n !#+ 7" t$e*t#+e/eee+ %nd t# 7e (#&&e(ted 7" (#*.!& STORE LOCATION

C%+e!& (#n*de+%t#n *$#&d 7e ')en t# +#(ed+e* !#+ +e(e)n' %nd *t#+%'e, %* 6e&& %* t# t$e

(#n*t+(t#n %nd $"*(%& need* #! 7#t$ %+e%*. In &%nnn', t$e+e *$#&d 7e % *t+%'$t &ne !+# t$e+e(e)n' d#(/ t# t$e *t#+e+## %nd +e!+'e+%t#+* %nd, +e!e+%7&", #n t$e *%e &e)e& %* t$e /t($en. A*$#+t d*t%n(e 7et6een +e(e)n' %nd *t#+%'e +ed(e* t$e %#nt #! &%7#+ +e+ed, +ed(e* &!e+%'e,%nd (%*e* t$e &e%*t %#nt #! dete+#+%t#n n !##d +#d(t*.

. C&#*ed t# +e(e)n' %nd +#d(t#n %+e%

. A((e** t+#&&e"

. Se(+ed %+e%

5& STANDARD PROCEDURES

U#n +e(e)n' '##d* !+# *t#+e/eee+, % t$#+#'$ $"*(%& ($e(/ $%* t# 7e d#ne 7" (#*. T$* * t#en*+e t$e %&t" %nd %ntt" #! t$e +ee*ted '##d* * !#&&#6ed. Ite* *$#&d 7e e%*+ed 7" 6e'$t,)#&e %nd n7e+* 9n#*.

*& B-7(" a)' C-)#a*)(r"

• C$e(/ t$%t t$e %(/%'e* #! t$e !##d +#d(t* %+e nt%(t %nd n#t &e%/n'.• I! % (#nt%ne+ * 7+#/en #en, (+*$ed, t#+n, #+ #t$e+6*e d%%'ed, t$e (#ntent* %" $%)e 7een

e>#*ed t# #**7&e (#nt%n%t#n.• It * %&*# #+t%nt t# &##/ !#+ *'n* #! (#nt%n%t#n 7" +#dent*, n*e(t*, #+ 7+d*• I! %n" #! t$e %7#)e te* %+e #7*e+)ed d+n' % +e(e)n' +#(e**, t * )t%&&" t# +e?e(t t$e +#d(t.

**& Ca))(' Pr-'u1#"

• ;$en +e(e)n' (%nned +#d(t* %&6%"* n*e(t t$e !#+ t$e !#&&#6n' #tent%& +#7&e*.• Se)e+e dent* #n t$e t# #+ 7#tt# +, #+ *de *e%.• S6#&&en #+ 7&'n' (%n*.• R*ted (%n* 6t$ tted *+!%(e*• E>+" d%te.

***& P(r*".a8( *#(4"



NO KOD / CODE NO HT-012-2:2012 8 C01 8 KP9181 Muka / Page: B Drp / Of: 12

• F+e*$ne**• Od#+ • C#&#+ ($%n'e*

3& TYPES OF STORAGE*& Dr F--' S#-ra0(&

• R## #+ %+e% t# /ee #+ *t#+e d+" '##d*.

• E>%&e:

o F&#+ o *'%+ %nd *%&to (e+e%&*o +(e, %nd #t$e+ '+%n*o d+ed 7e%n* %nd e%*o +e%d" +e%+ed (e+e%&*o 7+e%d* %nd (+%(/e+*o #&* %nd *$#+tenn'*o (%nned %nd 7#tt&e !##d* 9n#ened

**& Fr((9(r S#-ra0(&

• A+e% t# *t#+e #+ /ee !+#=en te*.

• E>%&e:

o 4e%t, #&t+", *e%!##do F+#=en )e'et%7&e ,o I(e-(+e%.o I(e

***& C.*(r S#-ra0(&

• Kee %&& e+*$%7&e te*.• E>%&e:

o F+e*$ !+t* %nd )e'et%7&e*o (e*o D%+" +#d(t




& RE;UISITION PROCEDURE&

Fill-up the requisition form- Chef

Storekeeper

(Assemble all goods

Storekeeper

(!ssuing "oods

Commis

(Follo# recei$ing process

Commis

(!nitial recei$ed

S%AR%




F'+e 1.1: Re*t#n F&#6($%+t

<& STORE RE;UISITION&

Re*t#n * needed t# +#)de:

. C#nt+#& #! **n' !+# *t#+%'e

. On&" +e+ed %ntt" !#+ +#d(t#n *$#&d 7e **ed

&'

Commis

(eli$er to the kitchen



NO KOD / CODE NO HT-012-2:2012 8 C01 8 KP9181Muka / Page: 10 Drp / Of:

12

F'+e1.2: St#+e Re*t#n F#+

=& INTER>KITCHEN/INTER OUTLET TRANSFER FORM

I)#(r K*#1.() Tra)"+(r ?I&K&T@ > t# t+%n*!e+ !##d %* +ee*ted !+# %n#t$e+ Kt($en

Pr-1('ur(:

%. C#* *t (#&ete t$e +ee*t #! I)#(r K*#1.() Tra)"+(r F-r4.




7. T$e !#+ *t $%)e *'n%t+e #! +ee*t !+# t$e (#* #+ de- ($e! %nd *t 7e%t$#+=ed 7" e>e(t)e ($e! !#+ %n" t+%n*%(t#n.

(. T$e %t$#+=ed !#+ * %+#)ed #! t+%n*%(t#n !+# nte+n%& *e(t#n n t$e /t($en.

d. T$e +ee*t te * % (#*t t# de%+tent #+ *e(t#n.

F'+e 1.: Inte+-Kt($en8Inte+ <%+ T+%n*!e+ F#+

%& FOOD STORAGE CONTAINERS

F##d St#+%'e 6t$ t$e +'$t t"e* #! !##d *t#+%'e (#nt%ne+* %((#+dn' t# t"e* #! te*.

APPROVED <Y:

http://beprepared.com/category.asp_Q_c_E_920_A_c2c_E_mt_A_name_E_Food%20Storage

http://beprepared.com/category.asp_Q_c_E_440_A_c2c_E_mt_A_name_E_Food%20Storage%20Containers

http://beprepared.com/category.asp_Q_c_E_920_A_c2c_E_mt_A_name_E_Food%20Storage

http://beprepared.com/category.asp_Q_c_E_440_A_c2c_E_mt_A_name_E_Food%20Storage%20Containers




12

F'+e 1.: P&%*t( (#nt%ne+*

F'+e 1.3: <+e%d +%(/ F'+e 1.5: Ld (#nt%ne+

FIRST IN FIRST OUT 9FIFO

FIFO e%n* !#+ F*r"# *) F*r"# Ou# %n %7*t+%(t#n n 6%"* #! #+'%n=n' %nd %n&%t#n #! d%t% +e&%t)et# te %nd +#+t=%t#n. T$* e>+e**#n de*(+7e* t$e +n(&e #! % ee +#(e**n' te($nede%nd* 7" #+de+n' +#(e** 7" !+*t-(#e, !+*t-*ed 7e$%)#+: 6$%t (#e* n !+*t * *ed !+*t, 6$%t(#e* n ne>t 6%t* nt& t$e !+*t * !n*$ed.

;UESTION:

1. L*t d#6n THREE ?3@ te* t$%t /ee n t$e d+" !##d *t#+%'e.

http://food-cart.hubert.com/cambro-camwear-round-food-storage-container.html

http://en.wikipedia.org/wiki/Queue_(data_structure)

http://en.wikipedia.org/wiki/First-come,_first-served

http://food-cart.hubert.com/cambro-camwear-round-food-storage-container.html

http://food-cart.hubert.com/bakery-basket-tray.html

http://en.wikipedia.org/wiki/Queue_(data_structure)

http://en.wikipedia.org/wiki/First-come,_first-served




12

2. N%e* THREE ?3@ t"e* #! *t#+%'e.

. De!ne F+*t In F+*t Ot ?FIFO@&

. Re*t#n * needed t# +#)de:

3. L*t FOUR ?@ *t%nd%+d +#(ed+e* *$#&d 7e !#&&#6ed 6$en +e(e)n' (%nned +#d(t*.

REFERENCE:

• <# F+7e+' 915 T$e P+#!e**#n%& P%*t+" C$e! 9 +d Edt#n, #$n ;&e" @ S#n* Ltd, Ne6 Y#+/.IS<N NO. 0-B1-23B5-3.

• Ce*e+%n.V,Kt#n. R. 910 P+%(t(%& C##/e+" 9Bt$ Edt#n, H#dde+ %nd St#'$t#n Ltd, En'&%nd.

IS<N NO. 0030B0• K%%+%$ 7nt S$%$&%nd d%n R#=t% 7nt S$%$d d%n N%6%6 7n 4#$d. %n 92003 Pen"ed%%n

4%/%n%n <%+%t d%n T+ Tn'/%t%n d%n 3, 91*t Edt#n, De6%n <%$%*% d%n P*t%/%. IS<NNO. -52-535-.

• N%+%$ 7nt I*%& d%n H%*%n%$ 7nt 4#$d. S$%$ 92003 Pen"%?%n 4%/%n%n d%n 4n%nTn'/%t%n d%n 3, 91*t Edt#n, De6%n <%$%*% d%n P*t%/%. IS<N NO. -52-53-3.

c01 p hygiene, safety and food handling

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