Week 003

Cleaning and Clearing

Food Service Areas
Week 003: Cleaning and Clearing Food Service Areas

Precautionary Measures and Sanitary Practices in Handling Food and Beverage

At the end of this module, you should be

able to:

1. Define and differentiate the different

sources of contamination

2. Explain the different precautionary

measures and sanitary practices

3. Describe the proper disposal of leftovers http://www.amanoverseas.com/kitchen-porter-recruitment-agency-143

and service wares

Week 003: Cleaning and Clearing Food Service Areas
Precautionary Measures and Sanitary Practices in Handling Food and Beverage

Time and Temperature

Food poisoning or food-borne diseases are

due to the presence of microorganisms such
as bacteria and viruses.

Cold food (50C or below)

Hot food (570C or higher)

https://www.houzz.com.au/ideabooks/83315152/list/hands-up-
do-your-kitchen-habits-pass-the-food-safety-test
Week 003: Cleaning and Clearing Food Service Areas
Precautionary Measures and Sanitary Practices in Handling Food and Beverage

Cross contamination is the indirect transfer

of bacteria, microorganisms, and other
harmful substances to food through human
hands, improper or unsterile utensils, or
from work surface

Biological contamination
Physical contamination https://blog.centralrestaurant.com/index.php/2013/09/food-safety-month-food-
Chemical contamination allergies/
Week 003: Cleaning and Clearing Food Service Areas
Precautionary Measures and Sanitary Practices in Handling Food and Beverage

Handwashing

It is the single most important means of dodging sickness and stopping the spread of
disease.

http://youresumes.com/-poster-hand-washing-preschool-handwashing-poster-for-kids-washing
Week 003: Cleaning and Clearing Food Service Areas
Used items removal and transfer from service areas to the appropriate location
for cleaning
Before each meal, you are responsible to lift a tray full of heavy plates with food on it and to
transfer food items to the customer’s table. After each meal, you are responsible to transfer
used items to the cleaning area. With these, you are exposed to different hazards while
performing your duties.

Slips , trips, falls and strains

Neck and back pains

Burns and Scalds

http://www.ingredientsnetwork.com/campbells-predicts-2016-trends-news038692.html
Week 003: Cleaning and Clearing Food Service Areas
Leftover and disposable service ware
Disposing leftover and disposable service
ware to the appropriate receptacles

Composting
Anaerobic digestion or biogas technology
Reduce
Reuse
Recycle

http://www.huffingtonpost.com/entry/thanksgiving-food-hangover_us_582cbf73e4b058ce7aa8dd23
Week 003: Cleaning and Clearing Food Service Areas
Garbage Management

a. Save the nature from pollution

b. Skip the landfill

c. Use resources wisely

https://possector.com/management/restaurant-food-waste-reduction
Week 003: Cleaning and Clearing Food Service Areas
Glossary

Landfill: a place to throw other waste material by burying it and covering it over with soil

Leftover : foods that remained after the rest has been used or consumed

Microorganisms: a microscopic organism that can be passed through unhygienic food

handling.

Pollution: the presence of a substance or thing that has harmful or poisonous effects to
environment.

Slips: an act of sliding unintentionally for a short distance because of losing balance or
maybe caused of slippery or greasy floor.
Week 003: Cleaning and Clearing Food Service Areas

References and Supplementary Materials

Cousins, J., Foskett, D. & Pennington, A. (2011). Food and Beverage Management. London,
UK: Godfellow Publishers Ltd.

Cousins, J., Lillicarp, D., Weekes, S. (2014). Food and Beverage Service. London: UK.
Hodder Education.

Lillicrap, D. & Cousins, J. (2010). Food and Beverage Services. London, UK: Hodder
Education.

Morano-Sulla, Ross Ann; 2016; TLE-TVL Food and Beverage Services; Quezon City:
Phoenix Publishing House Incorporated.

Tutorials Point (I) Pvt. Ltd. Food and Beverage Services (2016). India: Tutorials Point.