Food Service Management

Only available on StudyMode
  • Topic: Measuring cup, Gallon, Cooking
  • Pages : 54 (14187 words )
  • Download(s) : 2757
  • Published : May 25, 2013
Open Document
Text Preview
Food Laboratory Conduct and Responsibilities

Personal conduct:

1. Do not read magazines and the newspaper during the lab period. 2. Do not use the work units, supply table or other food contact surfaces as seats. 3. Each student is responsible for keeping work surfaces clean and sanitized. 4. Students must remain with their assigned lab group for the entire lab period so that they can participate in all steps of recipe preparation, evaluation and clean-up. 5. This lab period is not to be used as a study hall. It is not time to work on assignments for other classes or to read books, magazines, etc.

Personal Hygiene:

1. Wash hands with soap and hot water before working with food. 2. Wash hands thoroughly after handling all potentially hazardous foods. 3. Use paper towels and not on dish towels to dry hands.

4. Wash your hands after using a tissue before handling foods again. 5. Avoid touching the hair or face while working with food. 6. Hair must not be combed in the lab at any time. The combing process should be done before the student enters the room. 7. Hair must be secured during the lab period.

8. Do not use hands to mix food. That’s why utensils were invented. 9. If you have an open cut or wound, use gloves.
10. Be sure your clothes are clean and you are wearing an apron.

Food Handling:

1. Spoons or other utensils used for mixing food ingredients are not to be licked. 2. Use a special spoon or fork for sampling any food product for amount of seasoning. 3. Never sample foods to determine doneness. Doneness should be judged using a probe thermometer. 4. Any spoon or fork placed in the mouth must be washed before using for further food sampling. 5. No product containing raw eggs in any form is to be sampled (cake batter, cookie dough, etc.) due to possibility of salmonella contamination. 6. If you are wearing long sleeves, roll them up before you begin food preparation.

Kitchen Sanitation

Follow this procedure for washing dishes.
1. Place dish drain on counter so that the water will run into the sink. 2. Fill the sink with hot soapy water.
3. Using a washcloth, wash dishes in the following order.

a. Glasses
b. Plates
c. Bowls
d. Flatware/silverware
e. Pots and pans
f. Cooking utensils

4. Rinse all clean dishes with hot water and place in the dish drain. 5. Dry dishes using a dry, clean dish towel.

Sanitation & Safety Guidelines

Why is sanitation and disinfection important?

1. Germs and infections can be spread from client to client and client to therapist in treatment rooms and spas if practitioners do not properly sanitize and disinfect their implements and equipment.

2. State rules require sanitizing and disinfecting of all implements and equipment used in spas services.
3. The following guidelines meet and exceed the requirements for Michigan. Our new disinfecting product, Citrus II, meets and exceeds the requirements for all 50 states.
Please review your state sanitation and safety guidelines to insure you are meeting their requirements.

I. Definitions

Sanitizing: Provides a low level of protection. Wash with an anti-microbial soap and hot water or sprayed with an anti-microbial agent.
Bellanina Use: Colloidal Silver & Anti-microbial Cleanser
Procedure
1. Use a Bellanina sanitizing agent (follow product directions) to mist surfaces and product bottles/jars then wipe dry with paper towel.
Disinfecting: Eliminates most virucidal and bacterial, fungal spores. Hospital grade, EPA-registered disinfectant with demonstrated bactericidal, fungicidal and virucidal activity is required. Follow the manufacturer’s instructions. Bellanina Use: Wavicide, Barbicide, or Citrus II (implements & equipment, etc.), Clorox (laundry).

Citrus

II Implement solution:

11 ml concentrated Citrus 11 per 48 oz...
tracking img