Hygiene and Sanitation

1. How do you know about hygiene and sanitation?

Hygiene and Sanitation – how to keep and maintain safe foods, personal cleanliness and healthy
environment.
- Safe foods mean’s free from contaminants or contamination that cause illness, such as
microorganisms (bacteria and viruses) or chemical (pesticides, insecticides and cleaning
chemicals) and physical objects (glass and metal).
- Personal cleanliness, wash our hands often because our hands are the most common part of our
body do activity with, our hands can carry bacteria from place to place, keep our body clean with
shower frequently, keep our fingernail short, neat and clean, keep our hair neat and wear clean
uniform.
- Healthy environment - clean water, fresh air, healthy and safe workplaces, sound agricultural and
environmental practices and a preserved nature.

2. How to maintain your personal hygiene?

Wash our hands often and shower frequently and use calm deodorant to avoid bad smell of our
body.
Always keep our fingernail short neat and clean, always keep our hair neat and wear clean
uniform.

3. How long you have to wash your hands?

- Wash our hands in hands washing sink for 20 second with warm running water and soap.

4. How do you know about three bucket system?

Three bucket system - manual system used to clean and sanitize any equipment that cannot be
place into dishwashing machine, the procedure is:
Wash step, mix detergent with warm water in red bucket, dip a cloth into red bucket and then scrub
the surface that will need to clean to loosen any dirt from the surface.
Rinse step, fill the grey bucket with clean warm water, and use a cloth to wipe the surface to
remove leftover detergent and dirt.
Sanitize step, fill a white bucket with clean cool water and chlorine bleach 100ppm, use clean cloth
to sanitize the surface.

5. How do you know about HACCP?

HACCP means Hazard Analysis Critical Control Point is common sense principle to prevent
contamination and food borne illness (foods must be correct temperature, storage and labeling).

6. How do you know about danger zone or safe food temperature?

Danger zone temperature – temperature range from 5° C and 60° C or 40° F and 140° F that allow
bacteria to grow and reproduce rapidly.
Safe food temperature – cold foods must be below 5°C or 40 °F and hot foods must be above
60° C or 140° F, in this temperature bacteria cannot grow and reproduce.

7. How do you know about FTT?

Food Thermometer Temperature used to check & record internal temperatures.

Note:
- Question 1 to 4 for all position.
- Question 5 to 7 just for kitchen department