Health and safety

TO DO TODAY
.RUN THROUGH THE ASSIGNMENT AGAIN
.TALK ABOUT DIFFERENT HEALTH, SAFETY AND HYGIENE REQUIREMENTS.
.WORK FURTHER WITH THE ASSIGNMENT
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Slide 1: Slide
EngelsMBOStudiejaar 2

This lesson contains 20 slides, with text slides and 2 videos.

time-iconLesson duration is: 30 min

Items in this lesson

TO DO TODAY
.RUN THROUGH THE ASSIGNMENT AGAIN
.TALK ABOUT DIFFERENT HEALTH, SAFETY AND HYGIENE REQUIREMENTS.
.WORK FURTHER WITH THE ASSIGNMENT

Slide 1 - Slide

Slide 2 - Video

MANUAL HANDELING

Slide 3 - Slide

. CARRYING, LIFTING, PUSHING.
. LIFTING BOXES OR CRATES OF FOOD.
. CARRYING STACKS OF PLATES.
. CARRYING CASKS OR KEGS OF BEER.

Slide 4 - Slide

SLIPS, TRIPS AND FALLS

Slide 5 - Slide

. SPILLAGE SUCH AS WATER, SAUCES OR OIL.
. WET FLOORS FROM CLEANING.
. OBSTRUCTIONS IN THE WALK WAY.
. UNEVEN FLOORS.

Slide 6 - Slide

IMPROPER STORAGE

Slide 7 - Slide

STORE HEAVY ITEMS LOW.
. USE FIFO STORAGE SYSTEM.
.USE A STEP LADDER FOR HIGHER SHELVES.

Slide 8 - Slide

Slide 9 - Video

TEMPERTURE
. TEMPERATURE CONTROL IN THE KITCHEN ENSURES PREVENTION OF BACTERIAL GROWTH.
.TEMERATURE CHECKS ON FOOD, HOT, COLD AND BUFFET.
. TEMPERATURE LISTS FRIDGE AND FREEZERS.

Slide 10 - Slide

Slide 11 - Slide

CROSS CONTAMINATION
WHITE = DAIRY
YELLOW = COOKED MEATS
BROWN = VEGETABLES
GREEN = SALAD, FRUIT AND VEG
BLUE = RAW FISH
RED =RAW MEAT

Slide 12 - Slide

HEALTH INSPECTOR

Slide 13 - Slide

Slide 14 - Slide

. STAFF NEED TO KNOW WHERE THE EXITS ARE
. NEVER LOCK THE DOORS
. NEVER BLOCK THE DOORS
.MAKE SURE FIRE EXTINGUISHERS ARE VISIBLE
.THINK ON THE YEARLY CONTROL 

Slide 15 - Slide

Slide 16 - Slide

. ADD ATMOSPHERE IN THE RESTAURANT
. STURDY TABLE OR SURFACE
. REPLACE WHEN BURNT OUT, REMOVE CAREFULLY
. THINK ON GUESTS AND ALCOHOL

Slide 17 - Slide

Slide 18 - Slide

CABLES
. SECURLY FASTENED
. DON'T PLUG TO MANY PLUGS IN ONE SOCKET
. THINK ON LIABILITY INSURANCE WITH IN AND OUTSIDE EVENTS

Slide 19 - Slide

ALSO......
.NOISE LEVEL
. HEATING AND VENTILATION
. CLEANLINESS OF THE ENVIRONMENT
. FURNISHING AND EQUIPMENT

Slide 20 - Slide