Topic : Safety Training program

Title: Safe Work Conditions

Safety First should be our motto in food service. In order to plan for safety, first, we
must ensure the Food Production Departments facilities and equipments are maintained
in a manner which provides a safe environment for usthe employees and our
Customers. The following conditions are necessary for safety:

Adequate work space must be provided with safe clearance for aisles, doors and
traffic flow.
Adequate lighting must be provided in all kitchen areas where food is prepared,
served, stored, and where dishes and utensils are washed.
All light fixtures located over cooking equipment, food preparation, and food
service areas must have protective light shields to prevent broken glass from
falling into the food.
Sufficient ventilation must be provided to keep the kitchen and dining areas free
from excessive heat, steam, condensation, vapors and fumes.
Signs must be posted in all entrances into the kitchen prohibiting traffic of anyone
except food service employees and authorized personnel.
Floors must be kept clean and dry. Wet floor signs must used to warn employees
and customers when the floors are unsafe.
Step stools and ladders must be provided to reach supplies and equipments stored
on high shelves. Never Stand On Chairs, Tables or other equipment.
Carts must be provided for the transport of supplies.
Suitable storage facilities with proper shelving must be provided . Heavy items
must be stored on lower shelves. Food and Non Food item must be separated.
Cleaning Supplies must be stored in a separate area away from food supplies.
A sufficient number of well marked exits must be available for vacating the
kitchen in case of fire or other emergencies.
Fire Extinguishers must be strategically located, clearly labeled for type of fire,
and checked periodically for pressure and chemicals.
Electrical equipments must be properly grounded and insulated . Electrical cords
and plugs must be maintained in good repair. Power to meat slickers, mixers, and
other equipment must be disconnected when not in use.
Protective Guards must be in place at all times on potentially dangerous
equipment such as meat slickers , etc.
All exposed water and steam pipes must be protective by an insulated covering.
All walk in refrigerators and freezers must have lock releases that opens the doors
from inside.

Title: The safe and Care of Knives

Topic : Safety Training program
The Knives are the personal tools of the cooks. They must be made of the best quality
steel, strongly made, always sharp, and always taken care by the cooks. The best type of
knives are the French Type which means that the blade and handle are forged fron one
piece of metal. The four essential knives are as follows:
1. Paring Knife or couteau d office A small knife with a 3 to 4 inches blade
used for the general preparation of vegetables.
2. Filleting Knife- a Knife with a 6 to 7 inches flexible blade and a sharp point used
for filleting fish and other jobs for which a larger knife would be too heavy.
3. Kitchen Knife or Chefs Knife a knife with an 8 to 10 blade which is ideal for
chopping vegetables, slicing root vegetables and cutting meat.
4. Palette Knife a knife with a 7 to 8 inches blade and rounded end used for pastry
work and turning food when frying.
THE SAFE USE OF KNIVES:
Many cuts and nicks can be prevented by the safe handling of knives. The correct
procedure for cutting a knife us as follows:
1.
2.
3.
4.
5.

Work on a level cutting board.

Use a good sharp knife with the cutting edge level. A Sharp knife is a safe knife.
Use a knife which is large enough for the task.
Use the correct knife for the purpose for which it was intended.
When slicing vegetables , use the heel of the knife. The tip should rest on the
board all the time during the slicing process.
6. Hold the piece of vegetable with the left hand with the wrist resting on the board
and the finger tips tucked in it. This ensures the left hand holding the article is
firm and steady. Cut with even up and down strokes.
7. Corks may be placed on the tips of fine kitchen knives to keep them from
bending.
THE CARE OF KNIVES:
1. Wash separately in hot detergent, solution, rinse in clear water, then sanitize in a
solution of 100 mg. chlorine per liter of water.
2. Never leave knives soaking in the sink
3. Be sure to clean and sanitize after each use, especially after cutting raw
vegetables/ raw meat/ raw poultry/ and raw fish to prevent cross contamination.
4. Cut away from the body not toward the body.
5. Never hack with the knife. Use smooth, steady motions as described earlier.
6. Let a falling knife fall. Never attempt to catch it because you may end up with a
serious cut.
7. Never store knives loose in drawers. Store properly in knife racks after washing
and sanitizing.
8. Sharpen Knives as needed using either a sharpening stone or a knife sharpener.

Title: Personal Hygiene and Good Grooming Being Clean and Looking Good
Topic: Food Service Sanitation Training Program
As Service Employees, our standards for personal cleanliness must be at the very highest
levels at all times. We can spread disease by contaminating the food that we are preparing
and serving to our guest everyday. Today we will review the habits of personal hygiene
and good grooming that are expected to be followed by every service employees.

Take a shower or bath before coming to work each day.

Use a good deodorant everyday. Avoid using a strong cologne or perfume.
Change to clean under wear everyday.
Shampoo the hair daily.
Keep the finger nails trimmed short. The length of the finger nail should not
extend beyond the tip of the finger.
Clean around and under fingernails daily and scrub with a nail brush.
Avoid nail polish because it may chip off in the food and may be toxic.
Brush your teeth after each meal to prevent dental carries and to protect your
clean, healthy smile. Floss between the teeth once a day to remove imbedded food
particles that the toothbrush cannot remove.
Avoid wearing any jewelry other than a wedding band. Rings, watches, bracelets,
necklaces and earring are hiding places for bacteria, may become lost in the food,
or may be caught in equipment thereby causing injury to the employee.
Change to clean, freshly laundered and pressed uniform each day. Personal
objects such as combs, handkerchiefs, etc. should not be carried in the pockets
because they harbor bacteria.
Wear safety shoes with closed heels/ toes and rubber soles to protect the feet
against falling objects/spills / to prevent falls and to provide comfort.
Keep you shoes clean and polished at all times. These shoes should only be worn
only at work.
Wear an appropriate hair covering at all times while on duty.
Keep the hair and moustache neatly trimmed. The length of hair for males is to
the bottom of the ear lobe on the sides and to the top of the shirt collar in the back.
Beards and chin hair are not permitted.
Wash your Hands frequently during the day and always at the following times:
BEFORE starting to work, AFTER using the toilet, AFTER any break from work,
AFTER eating, drinking or smoking, After touching the hair, nose, mouth, or any
other part of the body, AFTER handling raw food, AFTER handling dirty dishes,
mops or garbage, AFTER touching any non food contact surface that may be
contaminated, AFTER coughing or sneezing, and AFTER shaking hands with
another person.

TITLE : Wash Your Hands Drown the Germs

TOPIC : Food Service Sanitation Program
The single most important practice that food handles can use to prevent the spread of
microorganism ( Germs) to food is to WASH YOUR HANDS ! It is very important to us
that we are going to review again When to wash your hands and How to wash your hands
effectively.
WHEN TO WASH YOUR HANDS:

BEFORE beginning to work to remove the germs that you have carried into the
kitchen from outside.
AFTER using the toilet to remove bacteria present in the intestinal tract of
humans that may cause food poisoning( clostridium perfringens, salmonella) and
the bacteria/viruses causing illness( tuberculosis, typhoid fever, bacillary
dysentery, Asiatic cholera and hepatitis.
AFTER any break from work to remove the germs on you hands from touching
contaminated objects.
AFTER touching the hair , nose, mouth, or any other part of the body, after
coughing and sneezing, AFTER eating, drinking or smoking, AFTER shaking
hands with another person, AFTER handling dirty dishes, mops or garbage to
remove bacteria on your hands from the nose and throat that may caused food
poisoning. ( staphylococcus) and the bacteria/ viruses causing illness ( common
cold, septic sore throat, scarlet fever, influenza, trench mouth, and tuberculosis.
AFTER handling raw food and AFTER any non food contact surface that may be
contaminated with bacteria causing food poisoning( clostridium perfringens and
salmonella.

HOW TO WASH YOUR HANDS EFFECTIVELY:

Never use food preparation sinks to wash your hands. Separate sinks have been
designated for Hand Washing Only.
First, wet the hands and all exposed parts of the arms with warm running water.
Apply germicidal soap and work up a good lather rubbing between the fingers.
Rinse thoroughly with warm running water letting the soapy water drain
downward from the hands.
Turn off the faucet using the back of your hand if using the wing type of handles
or use the food pedal.
Dry hand with single service paper towel.
Dispose off paper towel in garbage can using food pedal to open the lid.

TITLE :
SAFE FOOD
TOPIC: FOOD SERVICE SANITATION TRAINING PROGRAM
The first rule that you should remember about food spoilage is DONT ACCEPT
SPOILED OR SUSPICIOUS FOOD. No amount of cooking or handling can make the
food look or taste better and youre taking the risks in providing safe food for your
customers.
Today, we will discussing how to tell if food has spoiled . After inspecting the food
quality, if there is any question in your mind about food spoilage. After inspecting the
food quality, if there is any questions in your mind about food spoilage, remember the
following saying, When in Doubt, Throw it Out .
SIGNS OF SPOILAGE :
PROTEIN FOODS:
1. Fish:
Cloudy or Sunken Eyes
Gray or Green Gills
Off Odor
Flesh pulls away from bone easily
Outer skin remains indented when pressed.
Less rigid than fresh fish.
2. Shrimp:

Smell like ammonia

Sometimes pink on upper section or inner tail
( even when uncooked)

3. Oyster and Clams:

If not alive
If shells do not close

4.

Meat
Foul Smell
Slimy appearance and feel
Peculiar color
Chopped meat spoils more rapidly that whole cuts because of the greater surface
area.

Keep separate from other foods to prevent cross contamination

. 5. Poultry

Stickiness under wings and where Legs and body-join

Wing tips darken
OFF smell.

6.Milk/ Milk Products

Bitter or sour taste and smell.
Separate into clumps of fat.
Create heavy coating on glass.
8. Cheese/ Yoghurt/ Butter

Off Odor
Grow Mold through out
Become Slimy

9. Eggs:

Unsound shell crack, leak and expose the yolk.

Float in water

10. Produce

Unusable if it has mold

Bruises may be cut away if not extensive.
White of Grayish color at the stems and leaves

11. Mixtures ( tuna, egg salad, stuffings, casseroles )

No detectable sign of spoilage
Do not keep long
Do not mix left over with fresh food
12. Staples ( salt, sugar, cereal, etc.

Musty odor
OFF flavor
Insects or fragments ( weevils, beetles, cockroaches)

STORAGE TIME:
No food can be stored indefinitely without spoilage. The recommended maximum time
for storing foods in the refrigerator and freezer are as follows:
FOOD ITEM:

REFRIGERATOR
( 35-40 F)

FREEZER
( 10 F)

Fresh Meat
Roast
Beef
Lamb
Veal
Beef Steak
Ground meat stew
Variety meats

3-5 days
3-5 days

1-3 days
1-2 days

Processed Meat :
Bacon, Beef
Luncheon Meat

7 days
4 days

1 month
not recommended

1-2 days
1-2 days
1-2 days
3-7 days

12 months
12 months
4-5 months
not recommended
1 month

Fresh Poultry:
Chicken
Turkey
Cooked Poultry
Milk
Ice Cream
Fresh Eggs
Cooked Eggs

7-10 months
7-10 months
4-7 months
4-7 months
7-9 months
1-3 months
1-2 months

14 days
5-7 days

Vegetables :
Green Beans
Beets
Green Peas
Sweet Corn

1-2 days
7 days
2 days
2 days

7-10 months
7-10 months
7-10 months
7-10 months

Cake:
Bread
Pies ( cream filled )

2 days
4-5 days
2 days

2-3 months
1-2 weeks
2-3 months

TITLE: SAFE FOOD PROPER WAY OF SERVING FOOD

TOPIC: FOOD SERVICE SANITATION TRAINING PROGRAM
We may buy the very best quality of Food , store it properly, prepare it carefully, and still
contaminate it during the actual food display and service of the food. The handling of
food after cooking and during the meal service is the most critical period because this is
the time that most cases of food contamination and bacterial growth takes place because
of the following :

Cross contamination between raw and cooked foods

Bacterial growth if the food is held within the Danger Zone 45F ( 7C ) to
140F ( 60C )
Contamination by the Food Handler
Contamination by the Customer
Inadequate sanitizing of eating utensils, equipment and work surfaces.

All Meals prepared for guest, or in special functions must be attractively displayed with
special emphasis given to correct serving temperatures and safe food handling procedures
are as follows:
THE FOOD SERVER
1.All Food Service employees must be free from injuries or diseases that may cause food
contamination.
2. All Food Service employees must be clean and well groomed.
The Uniforms must be fresh laundered and pressed.
3. Appropriate hair covering must be worn.
4. Wash your hands before serving food and frequently during meal service.
5. Disposable plastic gloves must be worn during the preparation and service of food.
Discard the gloves when they are contaminated and change to clean ones.
6. Keep your hands away from your mouth, face and hair.
7. All Cuts and scratches on the hands must be bandaged with water proof coverings and
water tight disposable gloves must be worn.
8. NEVER touch prepared food with your fingers or hands. Serve food with the proper
utensils. Pick up Serving utensils by the handles. Between uses, the serving utensils
remains in the food. Replace with new ones when food stains accumulates in the body.
9. Handle serving dishes by the rims and base to prevent contamination of the eating
surface.
10. Eating and smoking is not permitted in the food preparation or service area. Food
service employees must eat and smoke only in the designated area during the scheduled
break time.

TITLE: SAFE FOOD LEFT OVERS KEEP THEM SAFE

TOPIC: FOOD SERVICE SANITATION PROGRAM
Leftovers are highly susceptible to contamination and bacteria growth if held too long or
handled too much during preparation. Leftover food must be stored properly and
discarded if not used within 24 Hours.
The following procedure must be followed for the safe handling and storage of leftovers:
1. Leftover food will be transferred to shallow pans, covered and stored away from
raw foods in the refrigerator, maintained at temperatures 45 F or 7C
immediately upon removal from the serving line.
2. Because leftovers are highly susceptible to contamination and bacterial growth,
they will be reheated to an internal temperature 165F or 60 C.
3. Refrigerated leftovers will be discarded if not used within 24 hours.
4. Only Package foods that are not potentially hazardous and are still wrapped and
whole some may be re used.