Page 65 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 65
Interdisciplinarity of Project – Technology of Cooking 65
poured into unlabelled containers. Cleaning accessories are to be used only
for their intended purpose. The cleaning plan consists of cleaning instruc-
tions and record sheets. Instructions for cleaning include:
– what is to clean;
– how to clean;
– when cleaned;
– who is cleaning;
– person responsible;
– the correction procedure.
Record sheets for cleaning include:
– list, equipment, premises and other areas that need to be cleaned;
– the frequency of cleaning for individual devices, equipment,
premises and other areas.
Employees who work with food are responsible for microbiological
safety. The latter is achieved through good personal hygiene. For example,
workers should keep their work environment clean and tidy as well as en-
suring that they wear clean protective clothing and footwear. The most
common way of transmitting micro-organisms to food is by touching it
with unwashed hands. Epidemiological data suggests that a large propor-
tion of infections and food poisoning occurs due to the employees mishan-
dling and contaminating the food. Furthermore, the preparation of food
should only be conducted by healthy people who are educated in the field
of food hygiene and respect the correct preparation procedures. Employees
working with food should follow the subsequent rules:
– they must practice a high degree of personal cleanliness whilst
working: keep tidy, wash their hands regularly, clean and trim
their nails, wear clean clothing and footwear;
– consistent hand washing;
– damage to the hands (scratches, burns, cuts) should be covered
with waterproof plasters;
– know the basic rules of hygiene when working with food and take
them into account.
Dressing appropriately for work is mandatory and should be kept sep-
arate from civil clothing. This consists of: trousers (girls can wear a skirt),
t-shirt, apron and cap. In the workplace, we are not allowed to arrange or
touch hair as it can contaminate the food within dirt and micro-organ-
isms.
poured into unlabelled containers. Cleaning accessories are to be used only
for their intended purpose. The cleaning plan consists of cleaning instruc-
tions and record sheets. Instructions for cleaning include:
– what is to clean;
– how to clean;
– when cleaned;
– who is cleaning;
– person responsible;
– the correction procedure.
Record sheets for cleaning include:
– list, equipment, premises and other areas that need to be cleaned;
– the frequency of cleaning for individual devices, equipment,
premises and other areas.
Employees who work with food are responsible for microbiological
safety. The latter is achieved through good personal hygiene. For example,
workers should keep their work environment clean and tidy as well as en-
suring that they wear clean protective clothing and footwear. The most
common way of transmitting micro-organisms to food is by touching it
with unwashed hands. Epidemiological data suggests that a large propor-
tion of infections and food poisoning occurs due to the employees mishan-
dling and contaminating the food. Furthermore, the preparation of food
should only be conducted by healthy people who are educated in the field
of food hygiene and respect the correct preparation procedures. Employees
working with food should follow the subsequent rules:
– they must practice a high degree of personal cleanliness whilst
working: keep tidy, wash their hands regularly, clean and trim
their nails, wear clean clothing and footwear;
– consistent hand washing;
– damage to the hands (scratches, burns, cuts) should be covered
with waterproof plasters;
– know the basic rules of hygiene when working with food and take
them into account.
Dressing appropriately for work is mandatory and should be kept sep-
arate from civil clothing. This consists of: trousers (girls can wear a skirt),
t-shirt, apron and cap. In the workplace, we are not allowed to arrange or
touch hair as it can contaminate the food within dirt and micro-organ-
isms.
