the win-stone school of culinary art welcome to 120 …

Win-Stone School of Culinary Art (Pvt) Ltd – 2019

THE WIN-STONE SCHOOL OF CULINARY ART

WELCOME TO – 120 HOUR STEWARDTRAINING PROGRAM


LECTURER NOTESLecturer should adhere to under mentioned Topics pertaining to the subject Lecturing;

❑ Personal Hygiene

❑ Hand Washing

❑ Taking Care of Secondary Infections


4.1 HEALTH & HYGIENE STANDARDS❑ Sanitation has a direct impact on Public Health Safety and is your

first concern❑ Sanitation directly affects the safety of the facility itself, the

equipment you use, the Food you serve and the people you workwith


4.2 PERSONAL CLEANLINESS OF A FOOD HANDLER

The main locations where microbes maybreed on the human body are:

1. The Nose and Mouth

2. Hair and Scalp

3. The Skin

4. The Clothes

5. The Hands

6. Faeces


PERSONAL CLEANLINESS OF A FOOD HANDLER

In order to avoid causing Food-Poisoning you should know:

1. When to wash your hands - Contaminated

2. How to wash your hands - Anti-Bacterial Soaps

Work Place Cleanliness

There are two levels of Cleanliness:

1. On the Physical level

2. On the Microscopic level.

Physical - Free of visible Dust,

Microscopic cleanliness involves either eliminating or reducing the numbers ofmicrobes to a safe level. To achieve microscopic cleanliness we use sanitizers.


PERSONAL CLEANLINESS OF A FOOD HANDLER

➢ Brush your Teeth twice a day

➢ Use a Mouth Wash, if have a Bad Breath

➢ Skin is free of Rashes and any other Skin diseases. If suffering with any, should consult a Dermatologist

➢ Hair should be cut short and free of Dandruff, if any, should use a Medicated Shampoo

➢ Have a Daily Bath


PERSONALCLEANLINESS OF A FOOD HANDLER

➢ Wear clean undergarments (Banyan,Underwear, Socks) after Bathing

➢ Use a clean Handkerchief when Coughing orSneezing

➢ Do not report to work when sick. Consult aDoctor

➢ Do not pick Hair or Nose while working

➢ Have a clean and short Nails. If a Female “NO”Nail Polish should be worn


4.3 PersonalHygiene - PART - I➢ At every step in the flow of Foods, from start to finish, the Food

handling staff could potentially contaminate Food


Personal Hygiene➢ The environmental so can become contaminated with Bacteria and

other Micro-Organisms through Hands, Perspiration and evenbreath. Every Cough or Sneeze transmits a wave of invisible Micro-Organisms capable of causing disease


4.4 QUESTION TIME


QUESTIONNAIRE

➢What is the main objective of maintaining Health & Hygiene Standards on Board ?

➢Name Five areas where “Microbes” on Human Body.

➢Name Two Levels of Work Place Cleanliness.

➢Name Six Factors pertaining to maintain Good Personal Cleanliness.


4.5 Personal Hygiene – PART - II➢ Within Cruise ship environment, Food handling crew are often the

cause, and the victims, of Foodborne illness incidents


➢ Maintaining excellent Personal Hygieneprotects you from Poor Health andshield sever one around you.

➢ It stops the spread of Disease causingOrganisms, which lead to illnesses thatcan arise from poor Personal Habits

PersonalHygiene


➢ Habits like Washing Hands, Bathing,Brushing and Flossing, may be a littleboring, but they are vital to ensure goodPersonal Hygiene.

➢ It will make you feel good about yourself and keep you free of Bacteria, Viruses and Illnesses

PersonalHygiene


PersonalHygieneThe Body areas where harmful Bacteria can be found are:

➢ Hair - Do not touch or comb your Hair while working

➢ Ears - Do not place your fingers inside your ears➢ Nose - Do not blow your nose around Food➢ Mouth & Throat - Do not smoke, eat sweets or ➢ chew gum➢ Hands - Wash hands frequently➢ Groin Area - Don't scratch your groin area➢ Cuts, Boils and Spots - Always cover cuts with a

water proof dressing


4.6 QUESTION TIME


QUESTIONNAIRE

➢What is Personal Hygiene?

➢Why Personal Hygiene is important to a Food Handler?

➢Name Five other areas where Harmful Bacterial found on the Body.


4.7 HAND WASHING❑ Hand Washing is one of the most important procedures for preventing

the spread of infection and the first step in infection control.

❑ It is also important to keep Fingernails Short and Clean and when to washhands.


What is Clinical Hand Washing:

❑ Alcohol Hand Rub (Alcohol Gel or Foam) can be used on visiblyclean hands as an alternative to a routine/social Hand Wash and is thepreferred means for routine Hand Antiseptic (WHO, 2009)....

❑ When caring for Food Preparations, Hands must be washed with Soap &Water and Sanitize.

HAND WASHING


When Hand Hygiene should be Performed?

AFTER❑ Hands becoming visibly Soiled.

❑ Eating/Handling of Food/Drinks

❑ Visiting the Toilet.

❑ Using a Computer Keyboard in a Food Preparation or Clinical area.

HAND WASHING


When Hand Hygiene should be Performed?

AFTER❑ Being in patient-care areas during outbreaks of infection.

❑ Removing gloves.

❑ Handling Laundry/Equipment/Waste.

❑ Blowing/Wiping/Touching Nose and Mouth.

HAND WASHING


What is Hand Washing Technique:

❑ Wet your Hands with clean, runningwater (warm or cold), turn off the tap,and apply soap.

❑ Lather your Hands by rubbing themtogether with the soap.

❑ Be sure to lather the backs ofyour Hands, between your fingers, andunder your nails.

❑ Scrub your Hands for at least 20 seconds.

HAND WASHING


When should Wash your Hand

❑ Touching Clothing

❑ Sneezing, Coughing, using Handkerchief

❑ Smoking, Eating, Drinking,

❑ Using Chemicals

❑ Using Restroom

HAND WASHING


When should Wash your Hand

❑ Touching any part of the Body

❑ Handling Raw Foods

❑ Touching anything other than Food

❑ Handling Garbage

❑ Cleaning Furniture

❑ Handling and washing dirty Dishes

HAND WASHING


4.8 QUESTION TIME


QUESTIONNAIRE

➢Why HandWashing is Important to a Food Handler?

➢What is HandWashing?

➢Name Six occasions, Hand Washing is required.

➢Brief Four Steps in Hand Washing.


HAND SANITIZINGWhat is Hand Sanitizer:

❑ Hand Sanitizer is a Liquid generally used to decrease Infectious agents onthe hands.

❑ Formulations of the Alcohol-based type are preferable to Hand Washingwith Soap and Water in most situations in the Kitchen and Healthcaresetting.


HAND SANITIZINGWhat is Hand Sanitizer:

❑ Washing Hands with Soap and Water is the best way to reduce the dirt,but not the Microbes on them in most situations.

❑ The best way to reduce the number of Microbes on them in mostsituations is the “Hand Sanitizers”.

❑ Use an Alcohol-based Hand Sanitizer to kill Germs in Hands. Thatcontains at least 60% Alcohol.


4.9 METHOD OF HAND SANITIZING


4.10 HAND WASHING AFTER HANDLING RAW FOOD

Even though the Kitchen might look clean, your hands, the countertops, and theutensils you use could still contain lots of Bacteria that you can't even see. Toprevent the spread of Bacteria while you're preparing Food:

•Always wash your hands with warm water and soap beforepreparing any Food.

•Wash your hands after handling Raw Meat, Poultry, Fish, or Egg products.

•Keep Raw meats and their juices away from other foods in the refrigerator andon countertops.


HAND WASHING AFTER HANDLING RAW FOOD

•Never put Cooked Food on a dish that was holding Raw Meat, Poultry, or Fish.

•If you use knives and other utensils on Raw Meat, Poultry, or Fish, you need towash them before using them to cut or handle something else.

•If you touch Raw Meat, Poultry, or Fish, wash your hands. Don't wipe them ona dish towel — this can contaminate the towel with Bacteria, which may bespread to someone else's hands.


4.11 QUESTION TIME


QUESTIONNAIRE

➢What is Hand Sanitizer?

➢Hand Sanitizers are based on….

➢How Hand Sanitizers are worked on….

➢Brief Method of Hand Sanitizing.

➢Why HandWashing is Important after handling Raw Food?


THE WIN-STONE SCHOOL OF CULINARY ART

THANKING FOR YOUR PARTICIPATION

the win-stone school of culinary art welcome to 120 …

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