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11._hygienic_requirements_of_food_and_drink_establishments.doc

11._hygienic_requirements_of_food_and_drink_establishments.doc

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11. Hygienic Requirements of Food and Drink Establishments Study Session 11 Hygienic Requirements of Food and Drink Establishments ............. 4 Introduction ................................................................................................................ 4 Learning Outcomes for Study Session 11 .................................................................. 4 11.1 What is a food and drink establishment? ........................................................... 4 11.2 Categories of food and drink establishments .................................................... 5 Question ................................................................................................................. 6 Answer ................................................................................................................... 7 11.3 Hygienic requirements of food and drink establishments ................................. 7 11.3.1 Licensing .................................................................................................... 7 11.3.2 Location of the food establishments ........................................................... 7 11.3.3 Condition of the building ........................................................................... 7 Dining rooms and coffee or tea drinking rooms .................................................... 8 Hotel bedrooms ...................................................................................................... 8 11.3.4 Sanitary facilities ........................................................................................ 8 11.3.5 Access to water ........................................................................................... 9 11.3.6 Waste management ..................................................................................... 9 11.3.7 Kitchen and food preparation site .............................................................. 9 Question ................................................................................................................. 9 Answer ................................................................................................................... 9 11.3.8 Cleaning dishes, drinking utensils and cutlery ......................................... 10 The three bowl method for cleaning soiled dishes ............................................... 10 1
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Box 11.1 Dishcleaning guidelines where there is no running water ................... 10 Washing cups, glasses and spoons ....................................................................... 11 11.3.9 Maintaining hygienic kitchen equipment ................................................. 12 11.3.10 Storing and serving foods ....................................................................... 12 11.3.11 Vector control ......................................................................................... 12 Question ............................................................................................................... 13 Answer ................................................................................................................. 13 11.3.12 Meat handling and butchery ................................................................... 13 11.4 Food handlers’ health and hygiene .................................................................. 13 Question ............................................................................................................... 13 Answer ................................................................................................................. 13 Box 11.2 Unhygienic practices by food handlers ................................................ 14 11.5 Sanitary inspection in food and drink establishments ..................................... 14 11.5.1 What is the purpose of the inspection? ..................................................... 14 11.5.2 When to inspect ........................................................................................ 14 11.5.3 Informing the owners about the sanitary inspection ................................ 15 11.5.4 How and what to inspect .......................................................................... 15 11.5.6 Concluding the sanitary inspection .......................................................... 16 Summary of Study Session 11 ................................................................................. 16 Self-Assessment Questions (SAQs) for Study Session 11 ....................................... 17 SAQ 11.1 (tests Learning Outcomes 11.1 and 11.2) ............................................ 17 Answer ................................................................................................................. 17 SAQ 11.2 (tests Learning Outcomes 11.1, 11.3 and 11.6) ................................... 17 Answer ................................................................................................................. 18 SAQ 11.3 (tests Learning Outcomes 11.4 and 11.6) ............................................ 18 2
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Answer ................................................................................................................. 18 SAQ 11.4 (tests Learning Outcome 11.5) ............................................................ 18 Answer ................................................................................................................. 18 Appendix 11.1 .......................................................................................................... 19 Suggested sanitary surveillance form for food and drink establishments ............ 19 3
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Study Session 11 Hygienic Requirements of Food and Drink Establishments Introduction Food and drink establishments are places where an individual gets food in the form of breakfast, lunch, dinner or snacks, accompanied by some form of drink. Unhygienic practices in food and drink establishments affect the health of the clients. In this session, you will be introduced to the hygiene requirements in food and drink establishments that are likely to be found at kebele level. You will learn how food items and equipment are handled in a hygienic manner, the public health importance of food handlers, and what client-focused hygienic services are required. Learning Outcomes for Study Session 11 When you have studied this session, you should be able to: 11.1 Define and use correctly all of the key terms printed in bold . (SAQs 11.1 and 11.2) 11.2 Describe the categories of food and drink establishments. (SAQ 11.1) 11.3 Explain the hygienic requirements that are applicable in food and drink establishments. (SAQ 11.2) 11.4 Explain the hygienic behaviours required of food handlers. (SAQ 11.3) 11.5 List the sanitary facilities required in food and drinking establishments. (SAQ 11.4) 11.6 Describe the procedure for sanitary inspection in food and drinking establishments. (SAQs 11.2 and 11.3) 11.1 What is a food and drink establishment?
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  • Spring '15
  • ........., Drink Establishments

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