Learning Aim C - Lesson 2

• Horeca
• MBO
• Studiejaar 2

Unit 7 - Supervise Food Service Operations

Repetition from previous lesson

TODAY...

Activity

Spot the hazards (20 min) and;

• categorize them
    > health, safety, or hygiene 
• description of the hazard
• possible effects
• the right way

Manual Handling

• Carrying, lifting, pushing,
   and any other manual
   handling:
• Lifting boxes and crates     of food
• Carrying stacks of plates
  
• Carrying casks of beer
  

Slips, trips & falls

• Spillages such as water, sauces,
    oil, and flour
  
• Wet floors from cleaning
  
• Obstruction in the walkway
    (cables, boxes, crates, bins, and
    cleaning equipment)
  
• Uneven floors (worn down or lose
    floors or tiles)
  

Fire & electrical hazards

• Take care when working around
    naked flame or electric stoves
    (think of chefs clothing)
  
• Keep electrical appliances away
    from water
  
• Do not overload sockets
  
• Turn off electrical equipment,
    stoves, and ovens at the end of
    the day
  

Improper storage

• Store heavy items low
  
• Use the FIFO storage
    system
  
• Use a step ladder for higher
    shelves

Cross contamination

Yellow = poultry

Brown = cooked meat

Green = salad, fruit, vegetables

Blue = fish

Red = raw meat

White = dairy and bread

Temperature

• Temperature control in the kitchen ensures the prevention of bacterial growth and the overall quality of food.
  
• Temperature control ensures that food meant to be served hot is kept at the required temperature and food intended to be cold is not left out at dangerous temperatures.
  
• Think of what food is stored where (temperature, freezer, and fridge)
• Temperature lists fridge and freezers
  

Health inspector

Random check ups

Warnings, fines

Bureau de Wit

What about the restaurant?

Personal hygiene

• Clean and tied back hair
  
• Clean short nails and neutral nail varnish
  
• No strong perfumes
  
• Simple make-up and jewelry
  
• Tidy beards and mustaches
  
• Clean and ironed clothes
  

Emergency exits

• Staff need to know where the emergency exits are
• You’re never allowed to lock an emergency door.
• Make sure the door is never blocked and always accessible (think on the table plan)
• Make sure fire extinguishers are visible
• What is the evacuation plan and where is the meeting point?
• Think about yearly control from the fire department 

Decoration

• Candles contribute to the atmosphere of the restaurant.
  
• Candles need to stand in a safe place on the table with nothing hanging over them and a sturdy base underneath.)
  
• Replace the candle when it burns out.
• When removing candles do it carefully.
  
• Think about guests and alcohol.
  

Cables

• Make sure that the wiring is taped to the ground or put away in the corner.
  
• Don’t plug too many plugs into one socket ( fire risk)
  
• Think about liability insurance ( an event that is outside may be insured differently than an event inside.
  

Also...

• Common sense (take responsibility)
  
• Noise level
  
• Heating and ventilation
  
• Guests who drink too much alcohol
  
• Cleanliness of the environment
  
• Furnishing and equipment.