DLANGUAGE STUDIO

NO 30 1st FLOOR
PERSIARAN B RAYA
LANGKAWI MALL
07000 KEDAH D.A

KERTAS PENERANGAN
KOD DAN NAMA
PROGRAM /
PROGRAM CODE AND
NAME
TAHAP / LEVEL

HT-012-2:2012 FOOD PREPARATION AND PRODUCTION

LEVEL 2

NO DAN TAJUK
MODUL/ MODULE NO
AND TITLE

C01 : HYGIENE, KITCHEN SAFETY AND FOOD HANDLING

NO DAN PERNYATAAN
TUGASAN TASK(S) NO
AND STATEMENT

1. Identify food handling activities requirements

2. Determine food handling tools, kitchen utensils and
equipment classification
3. Determine food items classification
4. Understand the principles of receiving and storing food
items
5. Maintain food handling activities requirements
6. Carry out hygiene and cleanliness of work area

OBJEKTIF MODUL/
MODULE OBJECTIVE

TRAINEES shall be able to practice proper hygiene, kitchen

safety in food handling activities to ensure that foods are
prepared in hygienic, safe and in line with policy in accordance
with Health and Industrial Ministry rules and regulation SO
THAT they will be able to Identify food handling activities
requirements, Determine food handling tools, kitchen utensils
and equipment classification, Determine food items
classification, Understand the principles of receiving and
storing food items, Maintain food handling activities
requirements and Carry out hygiene and cleanliness.

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TAJUK
TUJUAN /
PURPOSE

HT-012-2:2012 / C01 / KP(1/1)

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: HYGIENE, KITCHEN SAFETY AND FOOD HANDLING

:
This module introduces trainees to acquire knowledge on ordered
food items using trolleys and requisition forms .

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INTRODUCTION :
1. Identify food handling activities requirements
i. Definition of food handling activities requirements
Attitude
Staying power
Able to be team player
Willing to learn
Dedication to quality
ii. Brief on Kitchen Department and its operations
Origin of classical and modern cuisine
Modernization impact on the kitchen operations
Organization of modern kitchens
Basis of kitchen organization
Classical and modern brigade
Skill levels requirement
Standards of professionalism
Customer expectations
iii. Hygiene and safety in food handling
Cause of food contamination and illness
Personal hygiene standard and practices
Preventing cuts
Preventing burns
Preventing and dealing with fire
Preventing injuries from machine and equipment
Preventing falls
Preventing strains and injury from lifting
2.

Determine food handling tools, kitchen utensils and equipment classification

i. Introduction to food production tools, kitchen utensils and equipment classification

Knives, hand tools and small equipment
Pots, pans, containers and its usage
Measuring devices
- Measuring scale
- Measuring spoon
- Temperature thermometer
- Meat thermometer
Cooking equipment
- range tops, ovens, broiler, salamander, griddles, rotisseries, fryers, skillets

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Processing equipment
- mixers, food cutter, slicers, blender
Food holding and storage equipment - Hot & COLD

KITCHEN UNIFORM
HYGIENE

STEP 1 WASH HANDS WITH ANTIBACTERIAL LIQUID SOAP, WARM WATER AND
DRY DISPOSABLE PAPER TOWELS

STEP 2 WEAR CLEAN UNIFORM, TAKE BATH AND KEEP YOUR HAIR COVERED

STEP 3 COVER MINOR CUTS WITH WATERPROOF DRESSINGS

STEP 4 DONT SNEEZE OR COUGH NEAR THE FOOD

STEP 5 DONT WEAR RING, JEWELLERY, DIRTY APRON AND TOUCH YOUR HAIR,
NOSE OR MOUTH DURING FOOD PREPARATION

STEP 6 DONT SMOKE IN THE KITCHEN OR FOOD HANDLING AREA

KITCHEN CLEANLINESS

STEP 1 ADDRESS POINT WITH CHIEF STEWARD

STEP 2 SPRING CLEANING SCHEDULE FOR ALL OUTLET EVERY 2 WEEKS

STEP 3 SCHEDULE FOR CLEANING CHILLER AND FREEZER DAILY AND TO BE

PLACED INFRONT OF THE DOOR

STEP 4 APPLY DETERGENT GP CLEAN AND SCRUB WITH A HARD BRUSH,

REACHING INTO ALL CORNERS AND ANGELS

STEP 5 RINSE WITH HOT WATER BY USING RUBBER HOSE, WATER PUSHER AND
MOP DRY

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STEP 5 TO AVOID INJURY- STAFF MUST WEAR GLOVES, GOGGLES AND RUBBER
SHOES

KITCHEN SAFETY

STEP 1 ALL FOOD ITEMS MUST BE FROM SUPPLIER

UNDERSTAND ABOUT IMPLEMENTATION OF HACCP

STEP 2 ALWAYS PRACTICE FIFO (FIRST IN FIRST OUT )

STEP 3 FOOD MUST BE KEPT IN CONTAINER ACCONDENCE TO HACCP

STANDARD

STEP 4 TEMPERATURE MUST MEET THE HACCP STANDARD

STEP 5 MAINTAIN HACCP STANDARD PERSONAL GROOMING, KITCHEN

CLEANING,VENTILATION IN GOOD CONDITION

STEP 6 - FREEZER,CHILLER AND FLOOR MUST CLEAN AT ALL TIMES.

SAFETY WHEN CARRYING OBJECTS

Dont carry objects too big to see over

Walk, dont run
Use a save ladder, not chairs or piles of boxes, to reach high shelves or to clean high
equipment
Lift with the leg muscles, not the back. (Figure 1.7: Shows proper lifting technique)
Dont run or twist your back while lifting, and make sure your footing is secure
Use a cart to move heavy objects long distances, or get help.

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PREVENT KITCHEN ACCIDENT

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- Right technique

ALL KITCHEN STAFF HAVE TO GO THROUGH AN EMERGENCY DRILL IN THE RESORT WITH
OUR OWN EMERGENCY TRAIN STAFF.
1. TRAINING MANUAL
2. EMERGENCY TOOLS
3. ALL STAFF HAVE TO BE FAMILIAR WITH THE LOCATION AND CORRECT USE OF ALL
EMERGENCY TOOLS.
4. TO CONDUCT YEARLY REFRESHER COURES ON EMERGENCY FOR ALL PERSONNAL
Description:

Must Have Training Manual Booklet

Course on Emergency Training for Staff
First Aid Box for All Outlets
Staff Trained In First Aid
Correct Way to Lift Heavy Object
Correct Use of Machinery Utensils
Sharp Knives and Object Will Keep
Uniform Fits Properly
Safety Shoes
Floor Must Be Dry

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Conduct Regular Check on Machinery

Do Not Play a Fool in Kitchen
Train on Usage of Emergency Tools
Never Splash Liquids in Hot Oil
Dont Walk Around With Sharp Object

FOOD HANDLING
Collect food items is one of the task for food handler. This is a process to transfer goods from store to the
outlets using a formal written request or order for certain organization. Chef is responsible to fill-in the
requisition forms. This form is used to order goods, dry and wet items, butchery items, commissary
items, beverages and general stationary items. Goods will be issued according to requisition form by the
storekeeper and to be collected by commis.
1. STORE LOCATION
Careful consideration should be given to procedures for receiving and storage, as well as to the
construction and physical needs of both areas. In planning, there should be a straight line from the
receiving dock to the storeroom and refrigerators and, preferably, on the same level as the kitchen. A
short distance between receiving and storage reduces the amount of labour required, reduces pilferage,
and causes the least amount of deterioration in food products.
i.
Closed to receiving and production area

2.

ii.

Access trolley

iii.

Secured area

STANDARD PROCEDURES

Upon receiving goods from storekeeper, a thorough physical check has to be done by commis. This is to
ensure the quality and quantity of the requested goods is followed. Items should be measured by weight,
volume and numbers (nos).
i.

ii.

Check that the packages of the food products are intact and not leaking.
If a container is broken open, crushed, torn, or otherwise damaged, the contents may have been
exposed to possible contamination.
It is also important to look for signs of contamination by rodents, insects, or birds
If any of the above items are observed during a receiving process, it is vitally to reject the product.
Canned Products

iii.

Boxes and Containers

When receiving canned products always inspect them for the following potential problems.
Severe dents on the top or bottom rim, or side seam.
Swollen or bulging cans.
Rusted cans with pitted surfaces
Expiry date.
Perishable items

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Freshness
Odour
Colour changes
3. TYPES OF STORAGE
i. Dry Food Storage.

Room or area to keep or store dry goods.

Example:
o
o
o
o
o
o
o
o
o

Flour
sugar and salt
cereals
rice, and other grains
dried beans and peas
ready prepared cereals
breads and crackers
oils and shortenings
canned and bottle foods (unopened)

ii. Freezer Storage.

Area to store or keep frozen items.

Example:
o
o
o
o

Meat, poultry, seafood

Frozen vegetable ,
Ice-cream.
Ice

iii. Chiller Storage.

Keep all perishable items.
Example:
o
o
o

Fresh fruits and vegetables

Juices
Dairy product

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4. REQUISITION PROCEDURE.

START

Fill-up the requisition form

- Chef

Storekeeper
(Assemble all goods)

Storekeeper
(Issuing Goods)

Commis
(Follow receiving process)

Commis
(Initial received)

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Commis
(Deliver to the kitchen)

END

Figure 1.1: Requisition Flowchart

5. STORE REQUISITION.
Requisition is needed to provide:
i. Control of issuing from storage
ii. Only required quantity for production should be issued

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Figure1.2: Store Requisition Form

6. INTER-KITCHEN/INTER OUTLET TRANSFER FORM
Inter Kitchen Transfer (I.K.T) - to transfer food as requested from another Kitchen
Procedure:
a. Commis must complete the request of Inter Kitchen Transfer Form.

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b. The form must have signature of request from the commis or demi- chef and must be
authorized by executive chef for any transaction.
c. The authorized form is approved of transaction from internal section in the kitchen.
d. The request item is a cost to department or section.

APPROVED BY:

Figure 1.3: Inter-Kitchen/Inter Bar Transfer Form

7. FOOD STORAGE CONTAINERS

Food Storage with the right types of food storage containers according to types of items.

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Figure 1.4: Plastic containers

Figure 1.5: Bread rack

Figure 1.6: Liquid container

FIRST IN FIRST OUT (FIFO)

FIFO means for First in First Out an abstraction in ways of organizing and manipulation of data relative
to time and prioritization. This expression describes the principle of a queue processing technique
demands by ordering process by first-come, first-used behaviour: what comes in first is used first, what
comes in next waits until the first is finished.

QUESTION:
1. List down THREE (3) items that keep in the dry food storage.

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2. Names THREE (3) types of storage.

3. Define First In First Out (FIFO).

4. Requisition is needed to provide:

5. List FOUR (4) standard procedures should be followed when receiving canned products.

REFERENCE:

Bo Friberg (1996) The Professional Pastry Chef (3rd Edition), John Wiley & Sons Ltd, New York.
ISBN NO. 0-471-28576-5.
Ceserani.V,Kiton. R. (1990) Practical Cookery (7th Edition), Hodder and Stoughton Ltd, England.
ISBN NO. 0340539070
Kamariah binti Shahland dan Rozita binti Shahid dan Nawawi bin Mohd. Jan (2005) Penyediaan
Makanan Barat dan Timur Tingkatan 4 dan 5, (1st Edition), Dewan Bahasa dan Pustaka. ISBN
NO. 983-62-8656-X.
Narimah binti Ismail dan Hasanah binti Mohd. Shah (2005) Penyajian Makanan dan Minuman
Tingkatan 4 dan 5, (1st Edition), Dewan Bahasa dan Pustaka. ISBN NO. 983-62-8653-5.