Please enable JavaScript.

Coggle requires JavaScript to display documents.

Excellent Food!:check: - Coggle Diagram

- - - - Improper handling of sharps
      - Never put sharps in the pot sink.
      - Do Not Cut towards yourself
      - Do not Use a knife for the wrong job
      - Carry and handle knives carefully and properly
      - Always set up a proper cutting station
      - Treat Kitchen knives with respect
    - - Slips or Falls - dirty or obstructed floors
      - Clean up spills right away
      - Do not push counter waste onto the floor
      - Watch where you are going
    - - Lift with your legs, ask a partner for help
        use a kitchen cart to move heavy items.
    - - Assume everything is hot.
      - Communicate
      - Open pot lids away from your body
      - Always use DRY oven mitts or kitchen towels to handle hot items
    - - Do not leave stove or oven unattended
      - Never put liquid into hot fat
      - Keep all flammable materials away from open flames and heat sources
      - Putting metal in the microwave
    - - Use caution when operating any machinery.
      - Make sure there is no standing water and equipment is dry.
      - Look at receptacles and cords to make certain they are in good condition.
    - - NO HORSEPLAY (running, pushing,etc)!
      - PAY ATTENTION – to what you and others are doing!
      - ASK QUESTIONS – when you are uncertain!
      - WORK CAREFULLY – at all times!
      - DO NOT USE EQUIPMENT IF YOU ARE NOT TRAINED TO DO SO!
- - - - WEAR YOUR JACKET OR SWEATER
        long sleeves will make you hot, the more baggy clothes and dangling bits you have the more likely pathogens will get into the food and the more likely you are to catch on fire!
      - WEAR SLEEVELESS SHIRTS
        Exposed armpits are not allowed in food production facilities. Pathogens, sweat, and hair can fall into food. Also it does not look appealing!
      - CHEW GUM
        Chewing gum causes an increased likelihood that spit will come out of your mouth into the food and it does not look appetizing to see your cooks chewing.
      - HAVE NAIL POLISH OR FAKE NAILS ON
        Nail polish eventually cracks and those crevices can harbour harmful pathogens and of course fake nails can break off and fall into food
      - WEAR EXCESSIVE JEWELRY
        Jewelry has a tendency to get hot over a flame and can also harbour food particles and therefore pathogens. Dangling bracelets and rings are best left at home.
      - EAT/DRINK WHILE WORKING
        Obviously touching your mouth and hands while eating should be done when you are on break and then you would have to wash your hands afterwards. Tasting food is to be done carefully with one time use spoons.
      - TOUCH YOUR FACE
        playing with a nose ring, your hair, scratching your face, picking your nose are all things that a customer will not want to observe.
      - Work hen you have a COMMUNICABLE ILLNESS
        If you know that you are sick you should stay home to stop the spread of infections!
      - Useing your Cell Phone
        cell phones are likely covered in microscopic organisms that get there from all of the places our phones go with us during the day. Leave your cell phones in your pockets or a safe place away from food prep areas. Wash your hands after touching
      - Open Toed Shoes
        Are more of a safety hazard.
      - HOW TO LOOK YOUR BEST AT WORK
        
        WASH YOUR HANDS - Hand washing is the number 1 way to stop the spread of disease!!!!!
        
        TIE YOUR HAIR BACK - Wear Hair Net
        Hair in the food is the number one complaint restaurants recieve when it comes to hygiene
        
        WEAR AN APRON/CHEF COAT
        This keeps your clothing from getting stained and keeps pathogens from your clothes from getting on the food!
        
        USE A BLUE BANDAGE AND A GLOVE IF YOU HAVE AN OPEN CUT
        A regular bandage if it falls off will blend into the food you are preparing. A blue bandage is easier to find if it falls off
        
        Your own Personal Hygiene to deal with before working with food!
        
        BRUSH YOUR TEETH
        
        SHOWER
        
        WASH AND BRUSH YOUR HAIR
        
        CLEAN/CUT YOUR FINGERNAILS
        
        WEAR CLEAN CLOTHES/UNIFORM
        
        ROLL UP YOUR SLEEVES
        
        BE CAREFUL NOT TO WEAR EXCESSIVE PERFUME
        
        WASH YOUR HANDS
        Before beginning work, after handling raw meats, after handling garbage, after cleaning dishes etc., after taking out the grabage, after going to the bathroom
      - Stay Clean for the good of your health and the poeple around you
- - - - Comes from Britain’s system adapted by the American’s and is considered an older measurement system.
      - Very Complicated System
      - Units like pound, ounce, quart, inch, feet
      - Still widely used in our industry
    - - Known as the international system it is used all over the world.
      - Simple system because all measurements are based on number that can be divided by 10
      - Units include grams, kilograms, liters, etc
      - Should be used more but we are too close to USA
    - - Weight
      - Refers to the mass or heaviness of a substance
      - pounds, ounces, grams, kilograms
      - Volume
      - Refers to the space taken up by a substance
      - Cups, Pints, Quarts, Milliliters, Liters