1. SITHCCC101

2. Part 1  Types of Menus  Standard Recipes  Calculating Food Cost  Measuring Dry and Wet Ingredients  Workflow Here’s what you’ve learned so far.

3. Part 2  Safe and Hygienic Work Practices  The Chef’s Uniform  Classification of Equipment  Large Fixed Equipment  Knives, Cleavers and Utensils  Suitable Cutting Surfaces  Knowledge of Knives Now we’re ready to enter the kitchen.

4.  Avoid cross- contamination  Maintain excellent personal hygiene  Maintain excellent environmental hygiene  Observe temperature requirements These are the key points to remember

5. Remember we learned that food is contaminated when it contains inedible material. What is cross contamination? It could be something in the food that you can see like broken glass, insects or hair That is called Physical Contamination. It could be from a chemical which is known as Chemical Contamination Or it could be from microorganisms which is known as biological contamination.

6. But what is cross contamination? Cross contamination is when bacteria is transferred from one place to another It can happen if you touch something dirty like your hair, then touch the food. Or if you use the same cutting board for raw chicken and then salad vegetables. If the board hasn’t’ been washed and sanitised, the bacteria from the chicken get on the vegetables.

7. How can we avoid it? It can be avoided by good personal and environmental hygiene. Let’s take a closer look at each one.

8. Wash hands often Keep fingernails clean with no nail polish Where complete, clean uniform Keep your hair covered Do not wear jewellery when handling food Personal Hygiene is about keeping yourself clean.

9. http://youtu.be/QflSMi6yCbc Let’s start by watching a short video on the proper way to wash our hands.

10. http://youtu.be/4uPYHDwVwzU The chef’s uniform consists of: Hat Neckerchief Jacket Buttons Checked Pants Leather Shoes Apron Tea Towel Name Tag Wearing a clean complete chef’s uniform is not only professional, but also hygienic and safe. Click the link below to learn about the chef’s uniform.

11. Your teacher will now explain some more features of the uniform.Click the links below to see how to tie your neckerchief and apron. Buttons Double Breasted Checked Pants Colours Click here to see how to tie your neckerchief.. http://youtu.be/PkjgXJa88OI Click here to see how to tie your Apron http://youtu.be/lh5qjPBkdjY

12. Environmental Hygiene is about keeping your work area clean and sanitised..

13. Cleaning,sanitising and sterilising are different Cleaning – removing all visible dirt and debris. Usually with hot water and detergent. Sanitising – removing most bacteria by using a food safe sanitiser. Sterilising – removing all bacteria using with heat or chemicals.

14. This is the correct procedure for cleaning and sanitising. Scrape loose food or debris into the bin Rinse any other food or debris from equipment Wash in hot water and detergent to remove remaining food, or grease from equipment Rinse the cleaning chemicals off of the equipment Kill the remaining pathogens with a sanitiser or very hot water over 85°C Dry thoroughly – if possible allow to air dry or use clean cloths.

15. All benches, equipment, floors must be kept clean and thoroughly cleaned and sanitised after use.

16.  Glassware  Cutlery  Crockery  Preparation Equipment  Pots and Pans Cleaning Crockery, Cutlery, Glassware and Cooking Equipment must be done correctly. Dishes should be sorted and the cleanest dishes washed first. However in a busy kitchen it is better to clean as you go.

17.  Glassware  Cutlery  Crockery  Preparation Equipment  Pots and Pans Cleaning Crockery, Cutlery, Glassware and Cooking Equipment must be done correctly. Dishes should be sorted and the cleanest dishes washed first. http://youtu.be/f1dO8UGAq7A Watch the following video to see the correct way to wash dishes.

18. Click the link and watch the following video. Then complete Part A - case study in your workbook. http://youtu.be/QMitsqAnoRI?list=PL145A8CEF2874E405 CASE STUDY  Create a task list, work flow plan or cleaning schedule to help Dishwasher Deb survive her first day on the job. Ensure you include the following considerations for the list of tasks:   How to sort different dirty service ware and utensils.  How to load various service ware and utensils into a dishwasher correctly  How to clean items which are not suitable to place into a dishwasher  What to do with any broken or chipped service ware and whom to report to  Where to put cleaned service ware and how to ensure sufficient supplies during service periods

19. Let’s look at handling and storing food. Temperature is the key to preventing the growth of microorganisms.

20. Food must be stored in the correct areas at the correct temperatures Freezer – below -18°C Holding cooked food Bain Marie - 75°C Dry Goods Store - 10 to 20°C Refrigerator - 1 to 5°C Frozen food must remain below – 18 degrees Celcius. Perishable food (meat, poultry, dairy, leftovers, prepared food) must be stored between - 1 to 5°C Dry goods like pasta, flour, tinned food and packaged food are stored between 10 to 20°C When holding hot food for service, the temperature must remain above 75°C

21. All storage areas must be regularly cleaned and sanitised. Freezer - -15 to -18°C Holding cooked food Bain Marie - 75°C Dry Goods Store - 10 to 20°C Refrigerator - 1 to 5°C

22. Garbage Disposal is also a very important part of environmental hygiene.

23. Improperly maintained garbage areas can breed bacteria and attract vermin like flies, rats and cockroaches. Keep bins away from food preparation areas Always wash and disinfect garbage bins Using bin liners helps keep bins hygienic Waste should be separated into: Recyclable (glass, paper, metal, plastic Compostable (food) Landfill (other)

24. Linen includes tablecloths, napkins, kitchen cloths, aprons and uniforms. Soiled linen should always be treated as if it is contaminated. Gloves and aprons should be worn when handling linen and dirty linen must be kept separate from clean linen.

25. Do you remember what we’ve learned about safe and hygienic work Practices? What is Cross Contamination? Touching raw chicken Transferring bacteria from one source to another Spraying chemicals on food Not wearing gloves when preparing food

26. Do you remember what we’ve learned about safe and hygienic work Practices? Personal Hygiene refers to Replacing the garbage bin liner Keeping yourself clean Washing your hands Not touching food with your hands

27. Do you remember what we’ve learned about safe and hygienic work Practices? What is the correct temperature for storing fresh (not frozen) chicken? Over 85 degrees Celcius 1 to 4 degrees Celcius -15 - -18 degrees Celcius 10 to 20 degrees Celcius

28. Do you remember what we’ve learned about safe and hygienic work Practices? For how long should you wash your hands? 3 minutes 20 seconds 5 seconds 10 seconds

29. Do you remember what we’ve learned about safe and hygienic work Practices? How should waste be separated? Recyclable, Renewable, Reusable Recyclable, Compostable, Landfill Food, Drink, Chemicals It can all go in the same bin

30. Do you remember what we’ve learned about safe and hygienic work Practices? How should soiled linen be handled? It should be disposed of immediately Wear apron and gloves and keep it separated from clean linen. Wash immediately and disinfect it Place it in the linen storeroom

31. Do you remember what we’ve learned about safe and hygienic work Practices? Killing most bacteria with the use of chemicals is called? Sterilising Sanitising Washing Cleaning