Spring Noshery , HACCP phase 3.

Personal Hygiene

• Personal hygiene is critical in the implementation of HACCP.
• Personal hygiene is not just for you but for the person next you.
• Think of personal hygiene as a date with your colleagues everyday.
• For food handlers , this is one of the most critical steps because you are going to be personally handling the food.

Personal Hygiene

• Since you are the first contact of handling food , the health and safety of the food is dependent on how hygienic you are as individual.
• The first step to producing safe food that will not make other people ill , is by first meeting personal hygiene standards.

Dress Codes

Dress codes

• Both the government and food service industry recognize the importance of clean and appropriate work attire.
• Uniform must be clean , breathable & neat , for all staff members. Material should be easy to clean & maintian hygiene easily i.e cotton vs wool.

Standard requirement.

• Here are the standard requirements for protective clothing.
• The purpose of protective clothing is to keep the food free from external contamination.
• Secondly to protect food handlers.
• Also designed that the body should not come into contact with the food.

Guidelines

• Avoid attending work if you feel ill. Notify your department head.
• Keep your department head informed of your progress .
• Your uniform is your pride keep it clean and smart at all times.
• Avoid eating /drinking where food is prepared.

Guidelines.

• Keep your hair , tucked away , neat & tidy under a hairnet.
• Wash your hands regularly. Keep them clean.
• Groom your nails , keep them short & neat. Long nails harbour dirt underneath.
• Use gloves to handle food when necessary.
• Cover cuts& bruises with bandaids.

Guidlelines

• Maintain a good posture, avoid slouching /leaning on counters.
• Smoke outside in a designated smoking area.
• Provide 30-1 hr meal break.
• Changing rooms for stuff , with clean hygiene standards.
• Clean laundered unifroms.

Guidelines

• Avoid long dangling jewellery.
• Shower/bath regularly.
• Keep your mask on at all times.
• Provide name badges for staff members.
• When you look good you feel good. It boosts your confidence.

Guidelines

• Travel work clothes, have an extra pair of trouser , shoe and top to change into to avoid contaminating uniform with external bacteria then bringing it , into the kitchen.
• Keep your uniform dry , wet uniform encourages bacteria growth. i.e apron

Washing Hands

Wash your hands when;

• immediately prior to the commencement of each work shift
• After every rest period
• Before resuming the preparation of food .
• When re-entering the kitchen.
• Bodily contact with oneself

Washing hands.

• After visits to the washroom.
• After handling tissue/handkerchief, money /external material.
• after handling meats, eggs, fish , vegetables.
• Before handling ready to use food.
• Contamination for any other reason.

Washing Hands

• Area for washing hands, with hot water & soap.
• Washing Hands saves lives.
• 20 second rule.

Other Guidelines

• Avoid bad habits like picking pimples, sneezing without covering, spitting in sink areas, scratching onself.
• Smokers , wash hands after mouth to lips contamination.
• Mustaches & beards must be kept clean& trimmed at all times.
• Avoid use of cosmetics, they carry germs and can spill over into the food via sweat.
• Avoid strong perfume , its off putting to customers.

Guidelines

• Cosmetics clog up the skin ,therefore stuff members should keep the skin clean because the kitchen is hot& greasy, poorly taken care of skin causes people to itch /scratch therefore they can carry over bacteria.
• Keep your face clean frequently.
• Change your mask so as not to transfer bacteria from outside. Staff members should keep a spare mask at all times.
• Oral hygiene is key.

Illnesses

• Illnesses are not just spread by bacteria but can be spread by;
• direct /indirect contact.
• droplet infection
• excretions
• infected food
• living creatures
• These are just some of the common ways disease is spread in the workplace.

Illnesses

• You may have an infected wound
• skin infection
• sores
• suspect or suffering from diarrhoea.
• suffering from any other kind of infection.

Illnesses

• It is our personal responsibility to report any illnesses because we are liable to our consumer and we need to keep them safe.
• Be your brothers keeper.

Certain illnesses.

• Gastroentritis/diarrohea.
• food handler not permitted to work until feeling better.
• Cross contamination through use of washroom.

Contagions

• Chickenpox, contamination via scratching , Stay home until scabs have healed.
• Measles, stay home , highly contagious . No work.
• Migraine / Headache , no work if server.
• Flu , contagious , stay home.
• COVID, stay home , quarantine , covid test , highly contagious.

Mise en place

• effective organization & focus.
• Here at Spring our items are mostly fresh , so below are some of the HACCP guidelines we will adhere to.
• Analyze each menu item , to see what can be prepared without loss of quality/food safety.

Mise en place cont..

• Having looked through the menu , the items that have high risk are sauces, batters , eggs , meats and salads, pastas.
• These are the items that carry the most risk for food posioning.

Eggs

• Sauces that are egg based i.e hollandaise can be made for same day usage.
• Quantity can be approximated i.e for up-to 10 days usage.
• No use of old egg yolks.
• Egg whites can only be kept if there is use for them , avoid overcrowiding and keeping egg whites because of leakage.

Eggs.

• For omelettes , eggs must be cracked fresh and shells checked free of contaminants.
• Designated egg making tools. i.e bowls spatulas etc.
• No left over yolks should be kept , this runs a high risk of ecoli, salmonella because they could be forgotten

Vegetables

• Any vegetables for main house salads must be washed , labeled kept seperate than the one for burger/sandwiches.
• This should be done in the morning.
• Salad should be washed enough for 1 days quanitity.
• Over-washed salads creating a breeding ground for bacteria because they are slimy.

Vegetables.

• Other vegetables for omelettes/ other menu items i.e peppers , chives etc can be chopped for up to 2 days . This helps avoid the risk , during rush hour their is a higher risk of contamination.
• Pre chopped vegetables must be labelled , put in a clean plastic container.
• Tomatoes for each individual item must be prepped & cut same day.
• Left over tomatoes will be assessed for freshness and can be frozen to make toamtoe based sauces.

Batters

• Ideally batters should be made the same day , for same day usage. The quantity should be assessed by the chefs depending on the customers vs the quantity.
• Label each separately.keep in coolest part of fridge
• Avoid over-keeping batters , remember they contain high risk items such as eggs & milk.

Fresh fruit

• Items that have fresh fruit , should be cut , chopped on site .
• This is to avoid over keeping and fermentation/moulding which is the case with most fruits.
• Sliminess breeds certain bacteria , which can spread and is hazardous to to other food items.

Fruit

• Old fruit that is not mouldy, acidic or foul in smell/discoularation can be turned into jams/compotes.
• Such fruits should be frozen immediately for later use.
• Frozen fruit for smoothies should be prepped /cut frozen seperately.
• Checked daily , no reuse after 3 days especially berries.

Meats

• Meats should be prepared and done in batches ready to cook for the day.
• Avoid overcooking too much meat in advance.
• Freeze what you are not using.
• Label what is cooked, frozen .
• Check daily to avoid bacteria growth or spoilage..
• Daily temperature check for uncooked meats/frozen.

Meats

• Cooked meats must recieve an internal temperature check before serving.
• Hams should be kept air tight once opened.
• Hams should be checked daily along with meats for any signs of spoilage.

Dairy

• Once dairy is poured out from original container , it should not be poured back in .
• This is because you are contaminating the milk inside, with what was sitting outside.
• Yoghurt should be bought in a pourable container with a cap.
• Pull back containers encourage contamination. i,.e listeria ,

Miscellaneous items

• Grains should be cooked just enough for 2 days.
• Oats should be made fresh same day. Oats when kept overnight cooked develop a sweat , possible breeding ground for listeria.
• Anything in canned items i.e tuna , baked beans, should be emptied immediately with the liquid ,in a clean container, . Labeled , date of opening . Checked daily for smell & taste.

Miscellaneous items.

• Anything in packages must be emptied into a clean air tight container i.e nuts.
• Bottles must be wiped down, including mouth area.
• Sauces to be kept in clear jars , labelled specifically for what. Checked daily , taste smell.
• Salad to be cleaned with chlorine tablets..
• Containers that hold sauces should be changed every two days. To discourage bacteria growth/contamination..