Learning Aim C - Lesson 2

Unit 7 - Supervise Food Service Operations
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Slide 1: Tekstslide
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In deze les zitten 18 slides, met tekstslides en 1 video.

time-iconLesduur is: 120 min

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Unit 7 - Supervise Food Service Operations

Slide 1 - Tekstslide

Repetition from previous lesson

Slide 2 - Tekstslide

TODAY...

Slide 3 - Tekstslide

Slide 4 - Video

Activity
Spot the hazards (20 min) and;
  • categorize them
      > health, safety, or hygiene 
  • description of the hazard
  • possible effects
  • the right way


Slide 5 - Tekstslide

Manual Handling
  • Carrying, lifting, pushing,
     and any other manual
     handling:
  • Lifting boxes and crates     of food
  • Carrying stacks of plates
  • Carrying casks of beer

Slide 6 - Tekstslide

Slips, trips & falls
  • Spillages such as water, sauces,
      oil, and flour
  • Wet floors from cleaning
  • Obstruction in the walkway
      (cables, boxes, crates, bins, and
      cleaning equipment)
  • Uneven floors (worn down or lose
      floors or tiles)

Slide 7 - Tekstslide

Fire & electrical hazards
  • Take care when working around
      naked flame or electric stoves
      (think of chefs clothing)
  • Keep electrical appliances away
      from water
  • Do not overload sockets
  • Turn off electrical equipment,
      stoves, and ovens at the end of
      the day

Slide 8 - Tekstslide

Improper storage
  • Store heavy items low
  • Use the FIFO storage
      system
  • Use a step ladder for higher
      shelves

Slide 9 - Tekstslide

Cross contamination

Yellow = poultry
Brown = cooked meat
Green = salad, fruit, vegetables
Blue = fish
Red = raw meat
White = dairy and bread

Slide 10 - Tekstslide

Temperature
  • Temperature control in the kitchen ensures the prevention of bacterial growth and the overall quality of food.
  • Temperature control ensures that food meant to be served hot is kept at the required temperature and food intended to be cold is not left out at dangerous temperatures.
  • Think of what food is stored where (temperature, freezer, and fridge)
  • Temperature lists fridge and freezers

Slide 11 - Tekstslide

Health inspector

Random check ups
Warnings, fines
Bureau de Wit

Slide 12 - Tekstslide

What about the restaurant?

Slide 13 - Tekstslide

Personal hygiene
  • Clean and tied back hair
  • Clean short nails and neutral nail varnish
  • No strong perfumes
  • Simple make-up and jewelry
  • Tidy beards and mustaches
  • Clean and ironed clothes

Slide 14 - Tekstslide

Emergency exits
  • Staff need to know where the emergency exits are
  • You’re never allowed to lock an emergency door.
  • Make sure the door is never blocked and always accessible (think on the table plan)
  • Make sure fire extinguishers are visible
  • What is the evacuation plan and where is the meeting point?
  • Think about yearly control from the fire department 

Slide 15 - Tekstslide

Decoration
  • Candles contribute to the atmosphere of the restaurant.
  • Candles need to stand in a safe place on the table with nothing hanging over them and a sturdy base underneath.)
  • Replace the candle when it burns out.
  • When removing candles do it carefully.
  • Think about guests and alcohol.

Slide 16 - Tekstslide

Cables
  • Make sure that the wiring is taped to the ground or put away in the corner.
  • Don’t plug too many plugs into one socket ( fire risk)
  • Think about liability insurance ( an event that is outside may be insured differently than an event inside.

Slide 17 - Tekstslide

Also...
  • Common sense (take responsibility)
  • Noise level
  • Heating and ventilation
  • Guests who drink too much alcohol
  • Cleanliness of the environment
  • Furnishing and equipment.

Slide 18 - Tekstslide