Proper Hand Washing Guide PDF

Proper hand washing 1\. WET THE HAND WITH WARM WATER 2\. WITH SOAP, THOROUGHLY WASH THE HAND AND LATHER 3\. SCRUB THOUROUGHLY USING BRUSH FOR THE NAILS, THEN RINSE 4\. RESOAP AND RUB THE HANDS FOR ATLEAST 20 SECONDS 5\. HANDS SHOULD BE RINSE 6\. HAND SHOULD DRIED USING SINGLE USE TOWEL 7\. TU...

Proper hand washing 1\. WET THE HAND WITH WARM WATER 2\. WITH SOAP, THOROUGHLY WASH THE HAND AND LATHER 3\. SCRUB THOUROUGHLY USING BRUSH FOR THE NAILS, THEN RINSE 4\. RESOAP AND RUB THE HANDS FOR ATLEAST 20 SECONDS 5\. HANDS SHOULD BE RINSE 6\. HAND SHOULD DRIED USING SINGLE USE TOWEL 7\. TURN OFF THE FAUCET USING PAPER TOWEL 8\. USE A DISINFECTANT 9\. They should be placed or tacked on non-slid mats? Scattered rugs. 10\. A lot of crimes and theft have occurred in some hotels because of mishandling of? Room keys. 11\. Is anything can cause accidents, fires or injuries? 12\. They carry disease causing bacteria which they deposit on food through their excreta vomit and body contact? ROACHES. 13\. Carries bacteria that cause variety of human disease like typhoid dysentery, diarrhea, cholera etc.? FLIES. 14\. They are blood sucking insects that annoy man and other animals? MOSQUITOS. 15\. Eat tremendous amount of food of its size, carrier of diseases like typhoid fever and jaundice? RAT, RODENTS, AND MICE. 16\. As the method of reducing or eliminating different types of unwanted creatures such as cockroaches, ants and etc.? PEST CONTROL. 17\. Means separating, collecting, processing, marketing, and ultimately using a material that would have been thrown away? RECYCLING. 18\. Means free from disease-causing organisms and other harmful contaminants which are not visible to the eyes? SANITARY. 19\. Means free from visible soil or dirt? CLEAN. 20\. Refers to the maintenance of healthy and hygienic conditions that is free from disease-causing organisms? SANITATION. 21\. Is a social, cultural and economic phenomenon which entails the movement of people to countries or places outside their usual environment for personal or business/professional purposes? TOURISM. 22\. Is the combination of the accommodation and food and beverage groupings, collectively making up the largest segment of the industry? HOSPITALITY INDUSTRY 23\. Derived from a Latin word hospitare, meaning "to receive as a guest." It refers to the act of providing food, beverages, or lodging to travelers? HOSPITALITY. 24\. Is attempting to identify and then manage threats that could severely impact or bring down the organization. Generally, this involves reviewing operations of the organization, identifying potential threats to the organization and the likelihood of their occurrence, and then taking appropriate actions to address the most likely threats? RISK MANAGEMENT. 25\. Is the total of all businesses that directly provide goods or services to facilitate business, pleasure and leisure activities away from the home environment? TOURISM INDUSTRY 26\. Include transport, food and beverage, tours, souvenirs and accommodation? TANGIBLE ELEMENTS. 27\. Involve education, culture, adventure or simply escape and relaxation? INTANGIBLE ELEMENTS. 28\. Is the largest segment of the hospitality industry? FOOD AND BEVERAGE. 29\. Is any activity that people do for rest, relaxation, and enjoyment. The goal of recreation is to refresh a person\'s body and mind? RECREATION. 30\. Represent the fuel for any hospitality company? GUEST.\ \ make me a quiz of these up to 60 (multiple choices and enumeration) Principles of Food Safety, Hygiene and Sanitation Chapter 3: Personal Habits of Food Service Workers PERSONAL HYGIENE - \"Personal Hygiene\" simply the application of principles for maintaining health and personal cleanliness. Healthy Food Handler PROPER ATTIRE 1. HẲIR RESTRAINT 2. WORK CLOTHES 3. FOOT WEAR 4. FACIAL MASK 5. GLOVES PERSONAL HABITS OF FOOD WORKERS 1. Take Daily Baths 2. Trimming of Nails 3. Shaving and Haircut for Males 4. Covering of Wounds 5. Wearing of Jewelries 6. Wearing of Nail Polish or False/ Artificial Fingernails 7. Smoking and Eating 8. Proper Hand Washing 9. Tasting of Food 10. Storing Personal Belongings 11. Illness 12. Other Personal Habits Do not blow air into plastic bags or use teeth for opening packages Do not lick fingers, touch nose, mouth, hair while in the production area Never spit in the food handling area. Never apply make-up or sprits perfume in food preparation areas. Do not sit or lean on work tables or equipments. DO not allow unauthorized personnel in the production area Employer\'s Responsibility A food business must ensure food handlers do not handle food if there is a possibility of contamination through food-borne illness. A food business must maintain easily accessible hand washing facilities and supplies of warm running water, soap or other items to thoroughly clean hands. A food business must ensure food handlers have skills and knowledge in food safety and food hygiene matters relevant to their work. SANITATION in HOUSEKEEPING PREVENTION OF BACTERIAL CONTAMINATION AND DISEASE - A house or a building that is not properly maintained in terms of proper housekeeping can create conditions for microorganisms, bacteria and also pests to multiply rapidly. When this happens, occupants become susceptible to various forms of illness and diseases like H-fever , typhoid fever , malaria and other fatal ailments. BACTERIA BREEDS IN UNSANITARY, MOIST AND SLIGHTLY ACIDIC ENVIRONMENT LIKE: Dirty surroundings Wet, un-disposed and uncovered garbage Stagnant and dirty water Crowded places like storerooms that are dirty Un-disposed, uncovered left-over foods Dirty and un-sanitized containers, pans & utensils TO PREVENT THE ENTRY AND PROLIFERATION OF BACTERIA IN A HOUSE OR A BUILDING, UNSANITARY CONDITIONS MUST BE ELIMINATED. Here are some measures: 1.Keep all parts of the house clean & free of dirt. 2.Stagnant water in cans, pails & drums should be covered so that it does not become a breeding place for mosquitoes. 3.Moist foods & leftovers must be wrapped in plastic before they are thrown into garbage cans. 4.Since bacteria thrive in a moist media, wet garbage must be contained in garbage cans that are underline w/ plastic, to be tied, and then disposed immediately. 5.Storerooms and closets must not be crowded and should be cleaned and fumigated from time to time. 6.All critical areas for public use like sinks and wash-rooms should always be sanitized w/ sanitizing detergents to kill existing bacteria. 7.Items for public consumption like glasses, cutleries, eating utensils ,towels, bed sheets, etc. should not just be washed with soap & water but must also be sanitized w/ sanitizing detergents. 8.Personal items used by sick people should be segregated and also sanitize. 9.Use protective devices as protection against contamination during cleaning. 10.All entrances and windows must be covered w/ protective screen to prevent entry of insect. 11.Automatic locks maybe resorted to so that windows and doors are always closed & pest and dirt can not just get into the building. 12.Protect the food from insects by covering them or by placing them inside refrigerators when they are not being consumed. 13.Perishable foods should be stored in appropriate temperature to prevent spoilage. 14.All utensils, containers and equipment used for cooking and serving must be washed and if possible sanitized immediately after use. 15.Avoid serving with bare hands. GARBAGE CONTAINERS Garbage and refuse must be kept in containers that are: 1.Plastic bags and wet-strength paper bags shall be used to line garbage containers so that moisture, molds and fungi will not stick in the corners and surfaces. 2.Cover all garbage containers used in food preparation & utensil washing. 3.Garbage containers, especially those by food establishment must be: 4.Keep drain plugs in place at all times, expect when doing a cleaning job. 5.Provide enough containers to hold all the garbage and refuse that have accumulated. 6.Clean containers frequently to prevent insect and rodent attraction. GARBAGE STORAGE 1.Store garbage and refuse in a way that insects and rodents cannot get into them. Keep them covered. 2.Do not store unprotected plastic bags, wet-strength paper bags, or garbage outside the building. 3.Cardboard or other packaging materials that do not contain wet garbage need not be stored in covered containers. 4.Garbage or refuse storage rooms must be made of easily cleanable, non- absorbent, washable materials. 5.Store outside garbage/ refuse containers, dumpsters, and compactor systems on a smooth surface of a non- absorbent material, such as concrete or machine-laid asphalt. This must be kept clean and in good condition. REFUSE DISPOSAL 1.Garbage and refuse must be disposed as often as possible and not allowed to overflow. Un-disposed garbage cause foul odor and serve as attraction to insects and rodents. 2.Keep areas around incineration facilities clean and orderly. If garbage or refuse is eradicated by burning, use legal, controlled incineration that prevents particles from entering the atmosphere. 3.Do not place food scraps in protected sanitary containers, 4.Do not stack refuse containers. 5.Report broken or refuse containers. 6.Keeps hands out of mechanized garbage disposal machines. RECYCLING AND SEGREGATION OF WASTE \"Recycling\" means separating, collecting, processing, marketing, and ultimately using a material that would have been thrown away. For example, a glass is 100% recyclable and can be re-used without causing any change in its quality or condition. The process of creating a new glass from an old one is also extremely efficient, producing virtually no waste or unwanted by-products. Quality products and packaging materials are usually produced out of recovered materials. Everyone can help in creating markets from recyclable by buying and using these products. ADVANTAGES OF RECYCLING 1.Recycling minimizes the use of landfills and incinerators in the task of reducing waste. 2.Recycling protects our health and environment when harmful substances are removed from the waste stream. 3.Recycling conserves our natural resources because it reduces the need for raw materials SOME MEASURES THAT ARE BEING ADOPTED TO FACILITATE RECYCLING WASTE: 1.Curbside collection. This program offers scheduled pickup of separated recyclable products from the curb like trash collection. The company performing the pick up service will generally supply homes on the pick up route with specially marked containers for holding the items to be collected. 2.Drop-off centers are sites set up for leaving materials for recycling. They serve as convenient central pick up Location for processors or recyclers 3.Buy-back centers pay costumers for recyclable materials. Many people recycle aluminum cans and glass pop bottles at buy-back centers 4.Waste companies buy recyclables from offices, business , institutions school and industries. THINK OF WAYS TO REDUCED THE AMOUNT OF MATERIAL THAT GETS ADDED TO THE WASTE STEAM 1.Take the advantage of institutions that provide collection opportunities. For example, many grocery stores collect bags for recycling, garages often accept used monitor oil auto supply stores typically buy back used vehicle batteries and some groups collect newspaper as fund raising event 2.Do not throw away what can be re-used again. Leave grass clipping on the lawn or compost them with other yard and kitchen waste 3.Donate unwanted items that are in good, or at least in repairable condition. PEST CONTROL Pest and insects and carry disease causing organisms. Rodents for instance usually carry bacteria that can cause food spoilage ands food poisoning. It is therefore important to understand how pests breed and multiply so hat appropriate preventive and control measures can be undertaken KINDS OF PESTS, THEIR BIOLOGY AND CHARACTERISTICS A. RATS, RODENTS OR MICE Eat tremendous amount of food of its size Its hairs and droppings contaminate food Carrier of disease like typhoid fever and jaundice Can cause fire by gnawing electric wiring B. ROACHES (GERMAN AMERICAN ORIENTAL) They carry disease causing bacteria which they deposit on food through their excreta vomit and body contact Flattened bodies allow them to hide in narrow cracks crevices, cabinets hallow walls plumbing areas and hard to reach areas C. FLIES Carries bacteria that cause variety of human disease like typhoid dysentery diarrhea cholera etc. They feed on human and animal wastes. Their bacteria stick to the mouth foot and hair and are deposited in the food intended for human consumption D. MOSQUITOS They are blood sucking insects that annoy man and other animals They do not only transmit disease like malaria and yellow fever but they also turn potential recreational areas unsuitable for development Eggs laid in pools growing plants canals empty barrels tin cans etc. hatch in one to three days depending on weather conditions. In two or three days after its emergence the FUMIGATION Take extra caution in using pesticides or insecticides. Make sure, only licensed exterminators will conduct spraying in any outlet. The spraying must be conducted only before or after food preparation and service hour Highly toxic Moderate low Lightly toxic Relatively non-toxic APPLICATION OF INSECTICIDES/PESTICIDES SPRAYING-dispensing of pesticide on affected areas by use of a sprayer or a compressed air sprayer. MISTING-releasing pesticide chemicals with the use of a misting machine FOGGING-makes use of a gaseous form of pesticide coming from a fogging machine that can reach high/unreachable areas. RISK MANAGEMENT AS APPLIED TO SECURITY. SAFETY AND SANITATION Risk Management refers to the practice of identifying potential risks in advance, analyzing then and taking precautionary steps to reduce the risk. (Economic Times) Risk Management is attempting to identify and then manage threats that could severely impact or bring down the organization. Generally, this involves reviewing operations of the organization, identifying potential threats to the organization and the likelihood of their occurrence, and then taking appropriate actions to address the most likely threats. Tourism is a social, cultural and economic phenomenon which entails the movement of people to countries or places outside their usual environment for personal or business/professional purposes. Tourism is the largest and fastest growing industry in the world. Tourism is a service-based industry comprising a number of tangible and intangible components. Tangible Elements include transport, food and beverage, tours, souvenirs and accommodation. Intangible Elements involve education, culture, adventure or simply escape and relaxation. Hospitality derived from a Latin word hospitare, meaning \"to receive as a guest.\" It refers to the act of providing food, beverages, or lodging to travelers. Hospitality Industry comprises of business that provide accommodations, travel, food and beverage and entertainment to traveling public. The hospitality industry is a multibillion-dollar industry that depends on the availability of leisure time, disposable income, and complete customer satisfaction. There are four segments of the hospitality industry: Food and beverages, Travel and Tourism. lodging, and recreation. 1. FOOD AND BEVERAGES The food and beverage sector which is professionally known by its initials as F&B is the largest segment of the hospitality industry. It comprises of establishments primarily engaged in preparing meals, snacks, and beverages for immediate consumption on and off the premises. When a restaurant is part of a hotel, services it renders can enhance the guest experience by providing excellent food and first-class customer service. Example: Restaurant, fastfood and catering, 2. TRAVEL AND TOURISM Travel and tourism deal with services related to moving people from place to place. ✓ Leisure travel is when a person spends money on lodging, food, and recreation while taking a vacation trip, and business travel is when a person travels for work and spends money on lodging and food. Some people also spend on recreation while on a business travel. The major function of the tourism is to encourage people to travel. When people travel, either business or leisure, they spend money on hospitality. Example: Transportation, travel agencies, tour operators. 3. LODGING Lodging means accommodation for a period or a place to sleep for one or more nights. Fancy hotels, youth hostels, elder hostels, campgrounds, motels and other businesses that provide a place for people to sleep overnight are all in the lodging industry. Example: Hotel, Inns Motels, Pensions, Resorts 4. RECREATION Recreation is any activity that people do for rest, relaxation, and enjoyment. The goal of recreation is to refresh a person\'s body and mind. Any business that provides activities for rest, relaxation and enjoyment, to refresh a person\'s body and mind is in the recreation business. Entertainment businesses, which provide shows such as movie or theater, attractions which are places of special interest of visits such as zoos and museums, spectator sports and participatory sports are all parts of the recreation business. Example: Attractions, Gaming, Parks, Clubs Top 4 Risks Facing the Hospitality Industry by Resolver 1. Data privacy Cybersecurity has been a big concern for a number of sectors, ranging from power and utility companies to government organizations. While those specific industries are more concerned about cyber terrorism, the hospitality business is more focused on preventing data and identify theft. 2. Guest behavior Guests represent the fuel for any hospitality company. Without guests and travelers, these businesses wouldn\'t make any money. However, guests can also potentially be the biggest threats both directly and indirectly to profitability. Lawsuits from people who are injured or damage to guestrooms can represent a big risk to the bottom line. 3. Staff Staff is another critical risk. During the recession, many employees were rooted in their jobs because it was so difficult to find work elsewhere. As the economy improves, staff will have more options both in and outside the industry. This means hotels are at greater risk of having their key personnel poached by their competitors. Hiring and retraining are options, but they come with additional expenses. 4. Branding Hospitality companies rely on their brands to drive customers. Popular brands such as Hilton are familiar with customers and have become trusted names in the market. They also tend to be very protective of their brands and aren\'t afraid to throw their weight around when another company tries to infringe on their trademarks. You sent The number of risks that hospitality businesses are facing is on the sias. It\'s puramount that companies take advantage of risk management software that can help to discover these threns before they negatively affect business. Occupational Safety Hazards Occupational Safety Hazards in the Food Service Industry Occupational safety and health (OSH) is increasingly recognized by governments and international organizations as an important part of public health, People spend one-third or more of each day at work, so working conditions necessarily have a strong effect on their health. Occupational safety hazards are natural risks present in certain workplaces Millions of workers are at risk from exposure to physical, chemical, biological, or psychosocial hazards, sometimes, even a combination of them. Occupational health risks can be described as the possibility of suffering health impairments from exposure to a hazard that originates in the working environment. la risk-assessment literature, the term hazard typically refers to the source of a risk. The likelihood of acquiring a health problem due to exposure distinguishes a risk from a hazard, since the former is created by the latter. For example, a toxic chemical that is hazard to human health cannot be considered a health risk unless humans are exposed to it. The Occupational Safety and Health Act (OSHA), the primary federal law establishing safety standards in the workplace, requires employers to provide a safe workplace by informing employees about potential hazards, training them to deal with hazards and recording workplace injuries. Common Work-Related Injuries in the Food Service Industry: Burns. An injury acquired from contact with hot surfaces of an equipment (e.g. ranges, ovens, coffee makers, deep-fut fryers, pots, pans and steam tables), flames, hot foods, liquids, and faulty microwave ovens. Cuts A skin opening from an accidental incision of sharp objects (eg. knife) can cause exposure to blood-borne pathogens such as Hepatitis B and HIV. Slips, Trips, and Falls Open ranges, stove doors, kitchen doors, trolleys, stairs, defective ladders, foot stools, and wet, cluttered, or slippery floors are common causes of these injuries. Slips and falls account for almost half the workers\' compensation costs in the food service industry. An effective, well-rounded foot program is the answer to bringing that number down. Fires Accidental ignition of hot oils and greases, paper materials coming into contact with hot stoves and ovens, faulty electrical equipment (e.g. cords, switches, and power outlets), wet electrical equipment, and appliances are the usual causes of fires. Ergonomic Risks Injuries from repetitive motions, unchanging and/or poor posture when seating, kneeling and standing, incorrect lifting techniques, and forceful motion or grips on objects cause ergonomic risks. Cleaning Chemicals Cleaning products such as bleaches, oven cleaners, floor cleaners, Stainless steel cleaners, ammonia solutions may require the use of rubber gloves. If there is a risk of splashing chemicals near the eyes, a face mask or goggles may be necessary. Skin irritation, dermatitis, or throat irritation may arise from the frequent use of soap and detergents. Carbon Monoxide Carbon monoxide is produced by the incomplete burning of solid, liquid, ahi gaseous fuels such as charcoal, and cause death if there is improper ventilation. WOK Heat Stress Heat exhaustion and heat stroke can result from prolonged exposure to hot equipment (e.g. oven, stoves). Cold Stress Hyperthermia and similar risks can result from working in walk-in refrigerators and freezers for prolonged periods of time, or handling frozen food without preventive measures. Reasons for Occupational Safety and Health Standards: Moral No employee or others associated with the work environment should have to risk injury at work. Economic Many governments realize that poor occupational safety and health performance results in extra costs for the state (eg. social security payments to the incapacitated, costs for medical treatment, and loss of the working capacity of the worker). Private companies also sustain costs in the event of an incident at work, (e.g. legal fees, fines, compensatory damages, investigation time, lost production, and lost goodwill from the workforce, customers, and the wider community). Legal OSH requirements may be reinforced in civil law and/or criminal law; it is accepted that without the extra encouragement of potential regulatory action or litigation, many organizations would not act upon their implied moral obligations. Proper hand washing 1. WET THE HAND WITH WARM WATER 2. WITH SOAP, THOROUGHLY WASH THE HAND AND LATHER 3. SCRUB THOUROUGHLY USING BRUSH FOR THE NAILS, THEN RINSE 4. RESOAP AND RUB THE HANDS FOR ATLEAST 20 SECONDS 5. HANDS SHOULD BE RINSE 6. HAND SHOULD DRIED USING SINGLE USE TOWEL 7. TURN OFF THE FAUCET USING PAPER TOWEL 8. USE A DISINFECTANT 9. They should be placed or tacked on non-slid mats? Scattered rugs. 10. A lot of crimes and theft have occurred in some hotels because of mishandling of? Room keys. 11. Is anything can cause accidents, fires or injuries? 12. They carry disease causing bacteria which they deposit on food through their excreta vomit and body contact? ROACHES. 13. Carries bacteria that cause variety of human disease like typhoid dysentery, diarrhea, cholera etc.? FLIES. 14. They are blood sucking insects that annoy man and other animals? MOSQUITOS. 15. Eat tremendous amount of food of its size, carrier of diseases like typhoid fever and jaundice? RAT, RODENTS, AND MICE. 16. As the method of reducing or eliminating different types of unwanted creatures such as cockroaches, ants and etc.? PEST CONTROL. 17. Means separating, collecting, processing, marketing, and ultimately using a material that would have been thrown away? RECYCLING. 18. Means free from disease-causing organisms and other harmful contaminants which are not visible to the eyes? SANITARY. 19. Means free from visible soil or dirt? CLEAN. 20. Refers to the maintenance of healthy and hygienic conditions that is free from disease-causing organisms? SANITATION. 21. Is a social, cultural and economic phenomenon which entails the movement of people to countries or places outside their usual environment for personal or business/professional purposes? TOURISM. 22. Is the combination of the accommodation and food and beverage groupings, collectively making up the largest segment of the industry? HOSPITALITY INDUSTRY 23. Derived from a Latin word hospitare, meaning "to receive as a guest." It refers to the act of providing food, beverages, or lodging to travelers? HOSPITALITY. 24. Is attempting to identify and then manage threats that could severely impact or bring down the organization. Generally, this involves reviewing operations of the organization, identifying potential threats to the organization and the likelihood of their occurrence, and then taking appropriate actions to address the most likely threats? RISK MANAGEMENT. 25. Is the total of all businesses that directly provide goods or services to facilitate business, pleasure and leisure activities away from the home environment? TOURISM INDUSTRY 26. Include transport, food and beverage, tours, souvenirs and accommodation? TANGIBLE ELEMENTS. 27. Involve education, culture, adventure or simply escape and relaxation? INTANGIBLE ELEMENTS. 28. Is the largest segment of the hospitality industry? FOOD AND BEVERAGE. 29. Is any activity that people do for rest, relaxation, and enjoyment. The goal of recreation is to refresh a person\'s body and mind? RECREATION. 30. Represent the fuel for any hospitality company? GUEST. Room keys comes in 4 sets; (a) Guest (b)Housekeeping (c) Front Office (d)Duty Manager\'s desk. Key Handling and Control A lot of crimes and thefts have occurred in some hotels because of mishandling of room keys. Provide the following safety facilities: Fire preventive measures - Fire Alarm - Fire Hose - Fire Extinguisher - Exit Locator chart - Fire smoke detector - Fire Sprinkler - Luminous fire exit signs - Safety instructions to guest Common Danger Spots that can trigger Accidents 1. Scattered rugs - should be placed or tacked on a nonslid mats. 2. Electrical cords - Keep them off the floor and fasten. 3. Bathtub or showers - A non-slip mat should be used. 4. Kitchen - Occasional spills and grease spots are bound to happen. 5. Stairways - Be sure they are all well lighted,. Prevention of accident \|1. Cuts -Use the knives properly away from the body. - Do not grab knives. - Pick up broken glass with sweepers and dustpan. 2. Burns - Use dry side towels when handling hot pots. - keep pot handles away from the aisle. - Open hot water faucets carefully - open pot covers with the tip away from you. 3. Falls - keep floors clean. - remove all obstructions on floor. - do not stand on boxes, tables etc. - Do not block your view. 4. Strains - Do not attempt carry heavy loads. - Lift objects properly. Sanitation refers to the maintenance of healthy and hygienic conditions that is free from disease-causing organisms.