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Food Hygiene

By | August 2007
Page 1 of 7
ASSESSMENT TASK 1: PERSONAL HYGIENE.

Question 1:

The purchase of professional clothing is in many cases the responsibility of management. Make a complete list of professional clothing available for use of kitchen and restaurant staff (whether local or international market)

Professional clothing.

Professional clothing is called in another term, "a uniform." It helps to differentiate the role of each staff in an organization's organigram. Each uniform has its specific use for its specific tasks for example; in the kitchen, the chef will wear his white double folding coat while a waiter, will be in his dark blue waistcoat, long sleeve white shirt, and dark blue trousers.

Its importance towards personal hygiene.

Personal hygiene is a legal requirement. (Food Act 1998 – Part V, section 48). The importance of personal clothing towards personal hygiene is really vast. But its main importance is when a chef wears his white double breasted long sleeved jacket and keeps it white till the ends of the service is a sigh of cleanliness. Even for a waiter his white shirt must be spotless after his shift of work to prove a good service.

List of professional clothing available for use to Kitchen staff.

•Safety shoes (a pair of white shoes with metal in front)

•Checkered pants

•White double breasted long sleeved jacket

•Necker chief (tour de cou)

•Apron (tablier)

•Wipe cloth (torchon or dish cloth)

•Forage cap (calot)

•A pair of white cotton socks

List of professional clothing available for use to Restaurant staff.

•A pair of black leather shoes.

•A pair of black cotton socks.

•A pair of black classic trousers.

•A black classic belt.

•A white long sleeve shirt (priority cotton material).

•a black bow tie (noeud de papillon ).

•Ribband (litteaux).

•waist coat (gilet )

Question 2:

Prioritise 5 factors, which you would consider when purchasing such pieces of clothing....
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