BREAD AND PASTRY PRODUCTION NC II

MODULE 2 - BASIC COMPETENCIES

 PATICIPATE IN WORKPLACE COMMUNICATIONS

 WORK IN TEAM ENVIRONMENT

 PRACTICE CAREER PROFESSIONALISM

 PRACTICE OCCUPATIONAL HEALTH AND

SAFETY PROCEDURES
 PATICIPATE IN WORKPLACE
COMMUNICATIONS
-- process of transmitting or sending and receiving message and information from one person to
another.
-- In Virtual Communication is how people interact with others without being in the same room. It’s
used by remote teams in an classes environment and practically every school for most
students.

Communication Skills:
• Speaking
• Writing
• Listening
• Reading

5 HIGHLY EFFECTIVE VIRTUAL COMMUNICATION SKILLS

1: Open and Honest Communication. ...
2: Demonstrate Respect and Consideration. ...
3: Build Relationships. ...
4: Ask Questions. ...
5: Communicate Progress on Goals.
 WORK IN TEAM ENVIRONMENT

-- Working with others and teams, leading, developing and managing team.. Work activities
in a team.
-- A virtual team (also known as a geographically dispersed team, distributed team, or
remote team) usually refers to a group of individuals who work together from different
places or geographic locations and rely on communication technology such as email,
messenger, fax , calls and video or voice conferencing services in order to collaborate.

TEAM WORK MEANS:

 Working with a group of student to achieve a shared goal or outcome in an effective

way.
 Listening to other member of the team.
 Taking everyone’s ideas on board, not just your own
 Working for the good of the group as a whole.
 Having a say and sharing responsibility.
 Respect other gender of your member.
 Be responsible for the job the leader will give you.
 PRACTICE CAREER
PROFESSIONALISM
PROFESSIONALISM – is the conduct, behavior and attitude of someone in a work,
business or school environment.. Professionalism leads to workplace success, a strong
professionalism reputation and a high level of work ethic.
VIRTUAL PROFESSIONALISM – How to do with the way a person conduct himself or
herself in the virtual.
PROFESSIONAL GROWTH – Essential refer to gaining new skills and work experience
that can help you reach a goal in your career.

EXAMPLE OF ACTIVITIES AS A PROFESSIONALISM:

 Continuing Education.
 Participation in professional organizations.
 Research
 Improve job/grade school performance.
 Increased duties and responsibilities.
 Approaches to professional development.
 Skill Based Training
 Job Assignment.
PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
-- A Hazard is any source of potential damage, harm or adverse health effects on
something or someone.
-- Followed OCCUPATIONAL HEALTH AND SAFETY (OHS) procedures for controlling
hazards/risks in workplace. Used Personal Protective Equipment (PPE) in
accordance with company or workplace.
-- In Kitchen the anticipation, recognition, evaluation, control and prevention of hazards
from work that may result in injury, illness, or affect the well being of worker.
HEALTH AND SAFETY TIPS:
 Be Aware.
 Maintain Correct Posture.
 Take Breaks Regularly.
 Use Equipment Properly
 Locate Emergency Exits.
 Report Safety Concerns
 Practice Effective Housekeeping .
 Make Use of Mechanical Aids.
MODULE 3- COMMON
COMPETENCIES
 DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

 OBSERVE WORKPLACE HYGIENE

PROCEDURES

 PERFORM COMPUTER OPERATIONS

 PERFORM WORKPLACE AND SAFETY

PROCEDURES

 PROVIDE EFFECTIVE CUSTOMER SERVICE

 DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

-- Increasing your Industry Knowledge gives you a competitive advantages and assists you
in the growth of your learning. In addition to learning as much as possible about the
history of your line of Industry, ensure that you update yourself on the current trends and
the latest news in your industry.
UPDATE RELEVANT INDUSTRY KNOWLEDGE –Set aside time each day to update
yourself on current industry happenings by going online. Set up Google alerts for your
topics of interest, and bookmark a few high quality industry blogs and forums. Create a
Link profile and a business twitter account, and follow other business accounts in your
industry.
UPDATE KNOWLEDGE AND SKILLS:
 Enroll in Cooking Classes or Workshops.
 Get Cooking Books.
 Volunteer for Cooking Demo or your make

Assist in the Kitchen.

 Subscribes to Cooking Video and Magazines.
 Develop Knowledge of a Second Language.
 Practice What You Learned.
OBSERVE WORKPLACE HYGIENE
PROCEDURES

WHAT IS HYGIENE? – The art and branch of Science that deals in preserving good
health is Hygiene.
-- It is derived from “HYGIEIA” meaning “GODDESS OF HEALTH”.

WORKPLACE HYGIENE – Basic Hygiene in the Workplace can be put down to four
different things; Personal Hygiene; Work Area Cleanliness; Clean Restroom
Facilities; and a Clean Kitchen.

OBSERVE WORKPLACE HYGIENE AND SANITATION PROCEDURE – Maintaining

a clean Work Environment is critical in preventing Food-borne Illness. Bacteria can
grow on unsanitary surfaces and then contaminate food.. Always ensure that you
clean and sanitize a work area before starting to prepare food.
 THREE HYGIENIC PRACTICES

PERSONAL HYGIENE – Is how you care for your body.

 Bathing/Tooth Brushing/Hand Washing/Clothing/Regular
Checkup
 Wearing Jewelry/Hand Accessories

FOOD HYGIENE
 Harvesting/Processing/Transporting and Distributing
 Receiving/Storing/Handling/Cooking/Holding Temperature

GALLEY HYGIENE
 Ventilation/Lighting/Cleaning Method/Lay-out/Drainage
System/Appropriate Cooking Facilities
 A GOOD PERSONAL HYGIENE PROGRAM

Good personal hygiene

includes:
 Maintaining personal
cleanliness
 Wearing proper work attire
 Following hygienic hand
practices
 Avoiding unsanitary habits
and actions
 Maintaining good health
 Reporting illnesses
4-4
 PERSONAL PROTECTIVE EQUIPMENT (PPE)

 Use in standard infection

control precaution. Gloves,
apron , long sleeved gowns,
surgical masks, eye goggles,
face visors, shoes cover and
respirator mask are all
examples of PPE that may be
worn in the provision of
HEALTHCARE.
 Is special equipment you
wear to create a barrier
between you and germs. This
barrier reduces the chance of
touching, being exposed to,
and spreading germs.
 PPE helps prevent the spread
of germs in the food-
handling.
`
 HAND CARE
Requirements for Food-
handlers
Keep Do not
fingernails wear
short and false
clean nails

Do not
Bandage wear nail
wounds and polish
cover
bandages

4-9
USE OF GLOVES:
-- When used correctly, gloves can
help protect foods against cross-
contamination. When used
incorrectly, they can spread
contamination just as easily as
bare hands. Health departments in
some localities require the use of
some kind of barrier between
hands and foods that are ready to
eat—that is, foods that will be
served without further cooking.
Gloves, tongs, and other serving
implements, and bakery or deli
tissue all can serve as barriers. To
be sure to use gloves correctly,
observe the following guidelines.
 HOW FOOD-HANDLERS CONTAMINATE FOOD

Actions That Can Contaminate Food

A. Scratching the scalp

E. Touching a pimple or
B. Running fingers infected wound
through hair
F. Wearing a dirty uniform
C. Wiping or touching
G. Coughing or sneezing
the nose
into
the hand
H. Spitting in the operation
D. Rubbing an ear

4-3
 HOW FOOD-HANDLERS CAN CONTAMINATE FOOD

Food-handlers can contaminate food

when they:
 Have a food-borne illness

 Have wounds that contain a pathogen

 Have contact with a person who is ill

 Touch anything that may contaminate

their hands and don’t wash them

 Have symptoms such as diarrhea,

vomiting, or jaundice—a yellowing of

the eyes or skin

4-2
 FOOD HYGIENE
 Is the science and practice of preserving health and
is one of the most important function of food
handlers in maintaining food safety and good health .

 Traditionally, the basis for food hygiene standards

has been the use of clean well-maintained catering
spaces and the avoidance of unsanitary conditions.
Even in clean, well-maintained galley, however food
may be handled carelessly with insufficient regard
the risk of bacterial contamination.
 ABOUT FOOD HYGIENE
Anyone can get food poisoning:

 including babies,
 children,
 olderpeople,
 pregnant women
 and people with weakened

immune systems,
 FOOD POISONING SYMPTOMS

 Food poisoning has a range of symptoms including;

stomach pain vomiting

diarrhoea nausea

 Depending on the cause and the person affected, it

can lead to gastroenteritis (inflammation of the
stomach and intestines), more serious illness,
organ failure or even death.
COST OF POOR FOOD HYGIENE

 Food poisoning outbreak/death

 Food contamination/complaints

 Food wastages

 Closure of food stablishments

 Fines and cost of legal actions

 Civil actions from victims

 Loss of production

 Decontamination and

replacement of damage
equipments.
 BENEFITS OF GOOD FOOD HYGIENE

 Satified costumers, a
good reputaution and
increased in business
 Compliance with the law
 Good working condition,
higher staff morale, and
lower staff turnover
which promotes
increased productivity
 THE HACCP SYSTEM
-- Once you have learned the principles
of food safety, you must apply them in
the bakeshop or kitchen. Many food
ser vice operations have designed
food safety systems that enable food
workers to keep a close check on
food items whenever there is a risk of
contamination or of the growth of
pathogens. One effective food safety
system is called the Hazard Analysis
and Critical Control Point system, or
HACCP. Versions of this system have
been widely adopted throughout the
food service industry
THE STEPS OF THE HACCP SYSTEM

-- The purpose of the HACCP system is to identify, monitor,

and control dangers of food contamination. It has seven
steps:
1. Assess hazards.
2. Identify critical control points (CCPs).
3. Set up standards or limits for CCPs.
4. Set up procedures for monitoring CCPs.
5. Establish corrective actions.
6. Set up a recordkeeping system.
7. Verify that the system is working
ASSESSING HAZARDS:
-- At each step in the flow of foods through the
operation, risks may arise that can lead to dangerous
conditions, or hazards. Assessing hazards is the
process of identifying which of these dangerous
conditions may occur at every step of the process.
3 Categories of Assessing Hazards:
 Contamination -- such as cross-contamination from

a soiled cutting surface, torn packaging that permits

insect infestation, a worker handling food without
washing hands, or spilling cleaning chemicals on
food.
 Growth of bacteria and other pathogens -- due to

such conditions as inadequate refrigeration or

storage and holding hot foods below 145°F (63°C).
 Survival of pathogens or the continued presence

of toxins -- usually because of inadequate cooking

or heating or inadequate sanitizing of equipment and
surfaces.
Flow of food:
-- HACCP begins with a concept called the flow
of food. This term refers to the movement of
food through a food service operation, from
receiving through the stages of storage,
preparation, and service, until it is served to
the consumer.
-- The flow of food is different for each item
prepared. Some menu items involve many
steps, including receiving of ingredients,
storing ingredients, preparing ingredients
(such as trimming fruit), cooking, holding,
serving, cooling, storing leftovers, reheating
leftovers, and so on. Even the simplest items
undergo several steps.
example: a cake that is bought already
prepared from a commercial baker and served
as dessert goes through at least three steps
on its way to the customer:
(1) receiving, (2) storing, (3) serving.
IDENTIFYING CRITICAL CONTROL POINT:
-- Once the potential hazards are identified, the next step is to decide at which
stages a worker can control the hazards, called control points. For any given
hazard there may be several control points, or several opportunities to control
the hazard. The last control point at which a worker can control a particular
hazard is especially important to determine because this is the last chance to
prevent a possible danger. These control points are called critical control
points (CCPs). Identifying CCPs is the second step in a HACCP program.

SETTING STANDARD S OR LIMIT FOR CCPs:

-- The next step in designing a HACCP food safety system is setting up
procedures for CCPs. At each such point, food workers need to know which
standards must be met, which procedures to follow to meet the standards, and
what to do if they aren’t met. To reduce the chances for making mistakes, these
standards and procedures are written out. Whenever possible, they should be
included in the operation’s recipes.
-- Some procedures are general and include the sanitation rules. Example: Wash
hands before handling food and after handling raw foods; hold foods above
145°F (63°C) or below 40°F (5°C). Others apply to specific items. example:
Pastry product always in the chiller or right temp. 5 degree C or 40 degree F
must lower.
SETTING UP MONITORING PROCEDURES:
-- Careful observation is needed to verify when standards are met. This
often involves measuring. The only way to know. Example: that a
has reached the required internal temperature is to measure it,
cheesecake sing a clean, sanitized plate right temperature
-- Managers must ensure that all employees are trained to follow
procedures and have the equipment needed to do the job.
-- Establishing monitoring procedures includes determining how a CCP is
to be monitored or measured, when it is to be monitored, who is
responsible for doing the measuring, and what equipment is needed
to do the monitoring.

TAKING CORRECTIVE ACTION:

-- A corrective action is a procedure that must be followed whenever a
critical limit is not met. Corrective actions should be identified in
written procedures that clearly tell the worker what must be done in
each situation.
-- Example: a monitoring procedure might show the internal temperature
of a cookies just out of the oven is 200°F (93°C). But the critical limit
for cookies is 250°F (120°C). The corrective action might be to return
the cookies to the oven until the temperature reaches the critical limit.
-- Other corrective actions might be more complicated, but the written
procedure should describe clearly what steps must be taken and who
must take them.
SETTING UPA RECORDKEEPING SYSTEM:
-- Keeping records of all the procedures described above is important
for a HACCP system to succeed. Time and temperature logs,
records of corrective actions taken, and documentation of when and
how measuring devices were calibrated are examples of the kinds
of records that enable an establishment to ensure food safety. Each
establishment should develop clear, easy to-use forms for entering
all needed information.

VERIFING THE SYSTEM WORKS:

--Accurate records enable you to make sure a HACCP system is
working as intended. Review records regularly to check that all
CCPs are being correctly monitored and that corrective actions are
taken according to the proper procedures and adequate to control
hazards. Revise procedures as necessary
-- Accurate records also demonstrate to health inspectors that your
operation is following correct safety procedures. In addition, records
will help you determine what went wrong if a foodborne illness does
occur.
--To maintain accuracy of your establishment’s records, whenever
purchasing specifications are changed, new items are added to the
menu, or new equipment is put into use, For example, if an
operation starts buying larger beef steamship rounds for roasting,
the internal temperature of the roasts will not meet critical limits
unless the roasting time allowed for the beef is increased.
PLACE WHERE YOU BUY
 FOOD STORAGE
DRY STORAGE -- refers to the storing of items which don't require a
climate controlled environment. Items set in dry stockpiling by and
large have a long time span of usability, also known as a long shelf
life.

COLD/REFRIGERATED/CHILLER STORAGE-- is a large refrigerated

room or building designed for storage of goods in an environment
below the outdoor temperature. (4C–5C or 39F–40F).

FREEZER STORAGE should be kept at a temperature of 0°F (-18C) or

lower. The food, color, flavor and texture will be retained best if the
product is frozen in peak condition. When foods are frozen quickly,
fewer ice crystals form. If foods have large ice crystals, they will affect
quality when thawed.
 Keep storerooms:
 Cool: 50°F to 70°F (10°C to 21°C)
 Dry
 Well ventilated

Store dry food:

 Away from walls
 At least 6” (15 centimeters) off the floor
6-30
CHILLED OR COLD FOOD STORAGE

 Cold storage is for foods that

must be kept in the
refrigerator or cool room
below 5C (39-40F)
 Other self storage type is
cold storage .
 FREEZER S STORAGE

Preventing Cross-
Contamination
Store food items in the following top to
bottom order:
 Ready-to-eat food
 Seafood
 Whole cuts of beef and pork
 Ground meat and ground fish
 Whole and ground poultry
 Temp. -5*C to -18*C
 Keep clean
 Rotate Stock
 Do not overload
 Wrap Food wall
6-29
 FOOD HANDLING AND PREPARATION
-- We face two major sanitation problems when handling
and preparing food. The first is cross contamination,
just discussed. The second is that while we are
working on food, it is usually at a temperature
between 40°F (5°C) and 145°F (63°C), or in the Food
Danger Zone.
General Preparation Practices:
 Start with clean, wholesome foods from reputable
purveyors. Whenever applicable, buy government-
inspected dairy and egg products.
 . Handle foods as little as possible. Use tongs,
spatulas, or other utensils instead of hands when
practicable.
 Use clean, sanitized equipment and worktables.
 . Clean and sanitize cutting surfaces and equipment
after handling raw foods and before working on
another food.
 Clean as you go. Don’t wait until the end of the
workday
 . Wash raw fruits thoroughly.
 Keep foods covered unless in immediate use.
 Limit the time foods spend in the Food Danger Zone.
 Ifpossible, remove rings,
watches and bracelets before
handling food. Germs can
hide under these.

• Bacteria can spread from raw

food, in particular meat, to
food that has already been
cooked or is eaten raw, such
as salads.
• Use separate chopping
boards for preparing raw
meat, poultry and seafood
and for fresh produce such
as salads, fruit and
vegetables.
CROSS CONTAMINATION
Biological Physical
TYPES OF
FOOD HAZARD

Chemical Allergenic
 PHYSICAL HAZARDS

Physical hazards are foreign objects in food that

can cause injury

 Glass
 Metal grindings,
screws, nuts,
bolts
 Stones, pebbles
 Needles
 Hard plastic
 Bones
 CHEMICAL HAZARDS

 Chemical hazards can

cause injury or
poisoning and include:
 Naturally occurring
substances (e.g. allergens,
plant specific toxins)

 Excessive, intentionally
added chemicals: antibiotics,
pesticides, herbicides,
fungicides, nitrates

 Accidentally added
chemicals: cleaning
chemicals, paint, pest control
chemicals
CHEMICAL EQUIPMENT HAZARDS:

-- chemical poisoning are caused by the use of defective or

improper equipment, or equipment that has been handled
improperly. The following toxins (except lead) produce
symptoms that appear quickly, usually within 30 minutes
of eating poisoned food. By contrast, symptoms of lead
poisoning can take years to appear. To prevent these
diseases, do not use the materials that cause them.
Example:
1. Antimony. Caused by storing or cooking acid foods in
chipped gray enamelware.
2. Cadmium. Caused by cadmium-plated ice-cube trays or
containers.
3. Cyanide. Caused by silver polish containing cyanide.
4. Lead. Caused by lead water pipes, solder containing lead,
or utensils containing lead.
5. Copper. Caused by unclean or corroded copper utensils,
acid foods cooked in unlined copper utensils, or
carbonated beverages that come in contact with copper
tubing.
6. Zinc. Caused by cooking foods in zinc-plated (galvanized)
utensils
 POTENTIAL HAZARDS TO FOOD SAFETY

Biological Hazards

 Viruses
 Bacteria
 Parasites
 Fungi

1-6
PARASITES

• Giardia,

• Cryptosporidi
um,

• Trichinella,

• Tapeworms

• Lung Fluke
 TYPES OF BACTERIA

 Harmful Bacteria
– bacteria that are capable of
causing disease called pathogens.

 Spoilage Bacteria
– these spoilage bacteria cause food
poisoning.

 Useful Bacteria
– these bacteria are essential for
the manufacture of cheese and yogurt.
WHAT BACTERIA NEED FOR GROWTH?

Food Acid (pH) Time

Oxygen
Moisture
Temperature
BACTERIAL GROWTH:
-- Bacteria multiply by splitting in half, repeatedly. Under ideal conditions for growth, they
can double in number every 15 to 30 minutes. This means a single bacterium can
multiply to 1 million in less than 6 hours! The following conditions are needed for
bacterial growth:
Food -- Bacteria require food in order to grow. They like many of the same foods we do.
Foods with sufficient amounts of protein are best for bacterial growth.
Acidity or alkalinity -- In general, disease-producing bacteria thrive in a neutral
environment, neither too acidic nor too alkaline. The acidity or alkalinity of a substance
is indicated by a measurement called pH. The scale ranges from 0 (strongly acidic) to
14 (strongly alkaline). A pH of 7 is neutral. Pure water has a pH of 7.
Temperature -- Bacteria grow best at warm temperatures. Those between 40°F (5°C)
and 145°F (63°C) promote the growth of disease-causing bacteria. This temperature
range is called the Food Danger Zone.
Time -- When bacteria are introduced to a new environment, they need time to adjust to
their surroundings before they start growing. This time is called the lag phase. If other
conditions are good, the lag phase may last about an hour or somewhat longer.
Oxygen -- Some bacteria require oxygen to grow. These are called aerobic. Other
bacteria are anaerobic, which means they can grow only if no air is present, such as in
metal cans.
Moisture -- Bacteria require water in order to absorb food. Dry foods do not support
bacterial growth. Foods with a very high salt or sugar content are also relatively safe,
because these ingredients make the bacteria unable to use the moisture present.
 GERMOMETER
Boiling Water/Point 100°C 212°F Dead
(No Growth).

Cooking Temperature 75°C 165°F

above
70 Too Hot
Hot Holding (Start to die)
Temperature above 63°C
60 D B
A I
STOP N
50 N A
KEEP OUT
G R
A R
P
40 E I
D 50-145°F Y
37°C R G
R
Multiply F
30 O
W I
T
STOP Z H S
20 S
KEEP OUT O I
10
N O
E N
5°C
Refrigerator
1-4°C Sleepy
Temperature 0 32-40°F

O°F
Freezer -18°C Asleep
Temperature (No Growth)

37
 METHODS FOR COOLING FOOD

Safe Methods for Cooling Food

 Place it in an ice-water bath
 Stir it with an ice paddle
 Place it in a blast chiller
 Place it in a tumble chiller

7-29
 METHODS FOR COOLING FOOD

Before cooling food, start by reducing

its size:
 Cut larger items into smaller
pieces
 Divide large containers of food
into smaller containers or
shallow pans

7-28
STORING BAKING PRODUCT -- The rule of
thumb for storing baking ingredients that
don't require refrigeration or freezing is to
place them in an airtight container in an area
that's cool, dark and dry. Ideal environments
are between 50° and 70° F with a relative
humidity level at or below 60 percent.

Most baked goods keep well at room

temperature. That goes for cookies and
brownies (which can be stored in an airtight
containers for up to five days) as well as
muffins, breads, and pastries (which will start
to stale in two to three days but will keep
better here than anywhere else).

Proper storage of
perishable foods is necessary to ensure safe
food and reduce shrink. Bakery
Storage Guidelines describes
seven important things to consider
when storing bakery ingredients
and products including product rotation,
freezer and cooler storage, and dry goods
storage.
PERFORM COMPUTER OPERATIONS
PARTS OF COMPUTER DATA
REPORT
 PERFORM WORKPLACE AND SAFETY
PROCEDURES

-- Workplace Safety in the Food Service Industry

Do not run: People who rush around in the kitchen tend to
take chances that increase the likelihood of an accident.
Keep your mind.
GENERAL SAFETY RULES:
 Be sure you know how to perform the job and perform it
safely.
 Be sure you know its hazards and how to protect yourself.
 Report all near misses, incidents, injuries and illnesses
immediately.
 Wear the required personal protective equipment
necessary for the job. ...
 Always work clear of suspended loads.
 Take responsibility and clean up if you made a mess.
 Clean and organize your workspace.
 Ensure a clear and easy route to emergency exits
and equipment.
 Be alert and awake on the job.
SAFETY TERMS IN THE KITCHEN

 Safety: a behavior that

prevents harm.
 Accident: event that
happens when unsafe
behaviors occur near a
hazard.
 Inspection: checking to
be sure hazards don’t
cause accidents.
 KITCHEN / GALLEY
HYGIENE
 A hazard is a situation that could be dangerous, like slipping
and falling. Every kitchen has many safety hazards.
SEVEN TYPES OF KITCHEN ACCIDENTS

 Kitchen accidents lead to 1. Cuts

injuries that could be prevented 2. Burns and Fires
3. Falls
by not taking shortcuts.
4. Electrical
 Kitchen hazards are conditions 5. Chemical
that lead to accidental injuries. Poisoning
6. Choking
 There a seven types of kitchen
7. Clothing / Hair
accidents.

1.01C The Pathway to Kitchen Safety

FALLS
 Definition: Losing your balance
and hitting the ground.

 Prevention of Falls:
 Keep floors clean and dry.
 Walk, do not run.
 Wear low-heeled shoes.
 Look where you are going.

First Aid for Falls

If someone has fallen, do not move the
victim. Make the person
comfortable and call for help.
BURNS
 Definition: Injury caused by
heat of fire.

 Prevention of Burns:
 Use oven mitts when you handle hot pans.
 Stay away from hot grease; it burns.
 Keep handles on pans turned in, away
from the aisle.
 Don’t wear loose-fitting sleeves. They
might catch on a pan handle and spill the
pan of hot food.
 Pay attention to what you are doing.
 Know the fire protection rules in the
kitchen.
 BURNS AND FIRES:
GUIDELINES FOR PREVENTION
POTS, PANS, and LARGE
APPLIANCES:
Use potholders to handle hot utensils.
Open lids of pans and microwave

containers away from you.

Turn handles of pans away from the

edge of the range to avoid tipping.

Keep ranges and drip pans free from

grease.
Do not put out grease fires with water.

Water will spread the fire.

Burns and fires: Guidelines for
Prevention

 Keep towels away

from heat sources.
 Extinguish fires with
a fire extinguisher
or baking soda. Use
water if the fire is
not a grease fire and
it is small fire.
FIRST AID FOR
BURNS AND
FIRES
 If clothing catches fire,
smother the flame.

 Stop, Drop, and Roll

 Place burned area

under cold running
water. Do not apply
ointment.

 Do not break blisters.

CUTS
 Definition: Injury due to break
in the skin caused by a knife or
sharp object.

 Prevention of cuts:
 Use the correct knife for the job.
 Always cut things on a cutting
board.
 Always cut away from your body.
 Never put knives under things,
where they cannot be seen.
 Never put knives in the dish water
where they cannot be seen.
 If you drop a knife, let it fall.
 Don’t search in dishwater for broken
glass.
STRAINS
 Definition: to impair,
injure, or weaken (a muscle,
tendon, etc.) by stretching or
overexertion

 Prevention of strains:
 Bend at the knees when
lifting something. This
prevents back strain.
 Always use a cart to carry
heavy things in the kitchen.
 ELECTRICAL ISSUES:
GUIDELINES FOR PREVENTION
 Avoid working with
water and electrical
appliances at the same
time.
 Unplug appliances by
the plug not the cord.
 Replace frayed cords.
If not possible, buy a
new appliance.
 Do not use damaged
appliances.
 Do not overload outlets.
 SHOCKS
 Definition: Caused by contact with
an electric current.

 Prevention of shocks:
 Pull out a cord by the plug, not
the cord,
so it does not break.
 Unplug an appliance before
washing it.
 Never operate an appliance
with wet hands or while
standing in water. Keep floors
dry.
 Keep appliances turned off
when they are not in use. Do
not play with any switches
when you are cleaning an
appliance, such as a mixer.
CHEMICAL POISONING:
GUIDELINES FOR PREVENTION
CHEMICALS and
MEDICINES
Keep all hazardous

products and
medications out of the
reach of children.
Keep all chemicals in

their original container

clearly labeled.
Keep all chemicals away

from food.
FIRST AID FOR CHEMICAL POISONING

 Call Poison Control

Center. Have the
container of the
poison with you so
you can give the
poison control center
any information listed
on the bottle to assist
the operator in giving
first aid information.
Choking: Guidelines for
Prevention
 Chew food thoroughly before
swallowing.
 Do not give children small round pieces
of
food such as hot dogs or carrots.
 Avoid talking or laughing when you
have food in your mouth.

First Aid for Choking

 The abdominal thrust is a

procedure used to save
choking victims.
 The abdominal thrust can
injure a choking victim.
Make sure that the victim
sees a doctor as soon as
possible after the rescue.
 Clothing and Hair Safety
Issues…Guidelines for
 DoPrevention
not wear jewelry.
 Keep hair restrained.
 Do not wear loose clothing.
 Wear closed-toed shoes.

FIRST AID

 If jewelry gets caught in a small appliance

try to remove it to prevent cutting the
victim.
 Try to release hair if caught in appliance.
 Smother hair with a cloth if it catches fire.
PROVIDE EFFECTIVE CUSTOMER SERVICE

good customer service is building good relationships with

your customers. Thanking the customer and promoting a
positive, helpful and friendly environment will ensure they leave
with a great impression. A happy customer will return often and
is likely to spend more.
KEY CUSTOMERS SERVICE SKILLS:
 Patience. Patience is crucial for customer service professionals.

...
 Attentiveness. ...

 Ability to communicate clearly. ...

 Knowledge of the product. ...

 Ability to use positive language. ...

 Acting skills. ...

 Time management skills. ...

 Ability to read customers

SPEAK APPROPRIATELY
 Greet your diners the

minute they walk in the

door.
 Don't interrupt.

 Use respectful titles – sir,

ma'am and miss work well.

 Listen intently and pay

attention to what they want.

 Be thoroughly versed on

your menu. Ask questions

and repeat their orders
to make sure you get it right