SITXFSA001USE HYGIENIC PRACTICES FOR FOOD SAFETYNIKITA PRADHAN DC5381SITXFSA001Use hygienic practices for food safetyInstance 1:LocationDateDurationTasks to be completed what will be observedDuke CollegeKitchen05/02/218:00 AM-2:00 pmAssessment criteriaSatisfactory Not yet satisfactory CommentsDemonstrates awareness of food hygiene legislation at federal levelDemonstrates awareness of food hygiene legislation at state levelShows good working knowledge of personal hygiene standards andtheir application in the relevant hospitality environmentExamplesActionHand washingprocedures:First wash your hands with clean, running water (warm or cold),Shut down the faucet, and apply soap. Lather your hands by rubbing them along withthe soap. Make sure to lather the backs of your hands, between your fingers, andunderneath Your nails. Scrub your hands for a minimum of twenty seconds. Rinse your hands wellunderneath Clean, running water. Dry your hands employing a clean towel or air dry them.Instances forhand washing:When we change task, after touching a skinTouching skin: - When you touch something touching skin, we have to wash our hand due tothe contaminationGrooming: -We can’t groom in the kitchen we have to go to the rest roomUniform -It must be hygienic and proper including chef coat, chef hat, chef pants, and chef shoes.Identifies and chooses correct cleaning and sanitizing materials according to cleaninginstances or requirementEquipment/AreaCleaning Equipment & PPE usedChemicals usedKitchen floorsgloves and safety shoes, Water hoseFloor washing chemicalBenchesGloves, clean clothSanitizerCooking equipmentGloves, vinegar, lemon juice, chucks clothesAbrasives, detergents, sanitizerUse cleaning equipment according to manufacturer’s instruction and applicationrequirements.Demonstrates acceptable level of food hygiene practicesExampleHygiene Practices demonstratedChicken cuttingWash your hand first and use proper clean knife and clean cutting board, don’t leave chicken outside aftercutting put straight in the fridge
SITXFSA001USE HYGIENIC PRACTICES FOR FOOD SAFETYNIKITA PRADHAN DC5381Raw and cookedmeatSeparate boards to be used for raw and cooked meatMeat and fishAlways use separate knives, chopping boards, gloves for meat and fish to avoid cross-contaminationCan identify action and processes which may result in cross-contamination and takesappropriate action:ExampleAction takenStorageAlways store in designated areas to avoid cross contaminationCookingWhile cooking takes great care to avoid the different types of food form mixing and contaminating i.e. rawand cookedEquipment Always wash the equipment using hygienic washing chemical before and after use of that equipment.
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NIKITA PRADHAN
