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Flash on English for Cooking, Catering and Reception

Unit 3. Dress and Personal Hygiene (C)

8	Lucifer the personal hygiene symbols you see in a kitchen with the expressions below. ane D cover cuts with plasters iii practice not sneeze over food 5 launder your easily ii disinfect piece of work stations 4 no smoking six clothing disposable gloves

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How much do you know about personal hygiene in the kitchen? Exercise this quiz and find out! 1 What parts of the man torso can often lead to food contagion? A Anxiety. B Hands. C Head. two When should y'all wash your hands if you lot're working in the kitchen? A Oft during the day. B In one case earlier starting work. C Twice, before starting and afterwards finishing work. three Why shouldn't you lot transit from dirty to clean areas? A It causes contamination. B It makes a mess. C It's rude. 4 Which of these things should you lot not practice in a food grooming or storage area? A Chew gum. B Eat food. C Fume D Whatsoever of these (A,B,C). 5 What should visitors wearable when entering a food preparation area? A Annihilation they like. B Protective clothing. C Their outdoor wearing apparel. half dozen What should you do if you clothing spectacles? A Keep them in your pocket. B Necktie them around your neck. C Wear contact lenses. 7 Why shouldn't you wear smash varnish if you are working in a kitchen? A Information technology tin chemically react with the food. B It can fall off into the food. C You can't meet if your nails are dirty. 8 Why is information technology a proficient idea to wear coloured plasters if you lot have a cut on your hand? A To brand y'all feel happy. B White ones get dingy more than quickly. C Yous can see them if they fall off. 9 When should you article of clothing disposable gloves? A If y'all have a cutting. B If you're handling delicate foods. C In both cases. 10 What should you do if you feel unwell? A Don't handle food. B Tell your supervisor. C Both of these things.

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Read this hygiene manual and check your answers. As kitchen staff you take a vital role to play in hygiene in a food outlet, considering you tin can contaminate foods in many different ways: for example through your skin, in item your easily, or through your eyes, nose, ears and throat. And so what can you do to avoid contagion of food? · Carefully wash and dry your hands before handling food, and wash and dry out them again frequently during work. Dry your hands with clean towels, disposable paper rowels or under a hand dryer. · Never transit from dirty to clean areas to avoid cross contamination. Habiliment clean protective vesture, such every bit an apron, overalls or jacket. Visitors should do the same. Keep your personal apparel and other personal items away from where nutrient is stored and prepared. · Never smoke, chew glue, eat or bring children or animals into a food handling or nutrient storage area. · Never cough or sneeze over food or where food is prepared or stored. · If you have long hair, tie it dorsum or encompass it and securely tie glasses around your neck. · Go on your nails short then they are easy ro make clean and do not clothing nail varnish as it tin can fall off into the food. · Do not wear jewellery and practice not behave any objects such as pens in your pockets, or avoid pockets birthday and employ Velcro rather than buttons. · If you accept cuts, make sure they are completely covered past a waterproof plaster or a cast. Utilise brightly coloured ones you can run across easily if they fall off. Habiliment disposable gloves over the meridian of plasters if you lot accept cuts on your easily or when you are hand ling delicate foods and change them regularly. · Tell your supervisor and do not handle nutrient if you experience unwell. · Carefully disinfect your work station after each session.

11	Piece of work in pairs. Cull the five most important personal hygiene rules and design a affiche with words and pictures to illustrate them.

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