1. GMP and HACCP in restaurants Comenius School Development Project Srednja šola Zagorje

2. Chapter 8 Personal Hygiene

3. GLOSSARY

4. Personal Hygiene Series of rules and behaviour that institutional catering operatives must adhere to. They must maintain high standards of cleanliness, both professional and personal and take care of their body.

5. Good Manufacturing Practice Essential hygiene regulations. They consist in a series of operating conditions concerning the staff behaviour, operations and sanitization. These indications must be respected by the food industry to guarantee the microbiological quality of food.

6. Disinfectant Chemical substances that kill bacteria or reduce them to a safe level. Inactivate some bacteria on the skin.

7. Hazards Any agent that can cause harm to the consumer. It can be of chemical, physical or microbiological nature.

8. Bacteria Single-celled organisms present in the air, in water, soil, living organisms and food. They multiply by dividing into2 this is called Binary Fission. Some bacteria cause illness others cause food spoilage.

9. Contamination Presence of bacteria, chemical or Physical substances in food which renders food unfit for human consumption.

10. Sources of contamination Food (usually raw) Fingers Faeces Flies Fomites

11. Cross Contamination Cross Contamination is the transfer of bacteria from a contaminated source to an uncontaminated source (usually raw to cooked food) Can be direct where the two products touch, or indirect through hands, utensils, chopping boards and food contact surfaces.

12. Primary contamination Associated with raw materials (food) or additives directly used in them.

13. THE END Made by the Comenius team IPSSAR Pellegrino Artusi Rome ITALY