Food Hygiene

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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.

Characteristics of Kitchen uniforms:

Shoes: -
•White colour.
•User friendly.
•Exact size.
•Non-skid.
•Good quality with security.
•Long duration.
•Comfortable and good price.

Trousers: -
•Checked material.
•Cotton.
•Long enough and slippery.
•Free size (elastic at waist) .
•With pockets.
•Minimum 20 wash.
•Easily ironed.

Double breasted long sleeved jacket: -
•Cotton material (hypoallergenic).
•Sweat absorbent.
•Long durability; easy wash; moisture less.
•User friendly.
•Fire retardant.
•Double folding.
•Removable buttons.
•Comfortable and good quality.

Necker chief: -
•Thin cotton material.
•Triangular form.
•Sweat absorbent.
•User friendly.
•Washable.

Apron: -
•White colour.
•Absorbent.
•Large.
•Solid (for tiding).
•Washable.
•User friendly.
•Good quality.

Dish cloth: -
•Thick cotton material.
•Absorbent.
•Washable.
•Rectangular form.
•Fire retardant.
•2 dish clothes per person.

Forage cap: -
•White.
•Cotton material.
•User friendly.
•Controllable size.
•Foldable.
•Good head and hair protector.

Socks:-
•Cotton and elastic material.
•Comfortable.
•Sweat absorbent.
•Washable.

Five factors to be considered when purchasing are:

•Hygiene.
•Security.
•Durability.
•Price.
•Quality of cloth.

Characteristics of Restaurant uniforms:

Shoes: -
•Black leather material.
•Durability.
•Comfortable.
•Non-skid.

Socks: -
•Black cotton material.
•Sweat absorbent.
•Washable.
•Elastic wear.

Trousers:-
•Cotton material.
•Iron-able.
•Washable.
•Black colour.
•Classic design.
•Classic pockets.
•Classic belt pads.

Shirt: -
•White cotton material.
•Washable and iron-able.
•Sweat absorbent.
•Light.
•Quality.
•Good price.
Five factors to be considered when purchasing are:

•Hygiene.
•Security.
•Durability.
•Price.
•Quality of cloth.
•Comfortable.

Question 3:

Choose a local supplier for...
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