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Food Safety Module

Outcomes of the whole Food Safety Module

1. Maintain health, hygiene and a professional appearance

2. Maintain hygiene in food preparation, cooking and storage
3. Accept and store food deliveries
4. Clean cutting equipment
5. Handle and maintain knives
6. Handle and store cleaning equipment and materials
7. Handle and dispose of waste

ORGANISATIONAL STANDARDS FOR PROVIDING FOOD AND BEVERAGE SERVICES

The following is a summary of food quality procedures which has to be adhered to in order to satisfy the requirements
for safe and nutritious foods:

 To comply with food safety legislation

 To ensure that food preparation and services are conducted in clean and hygienic facilities and that food is not
exposed to contamination
 Specifications are prepared for each product to include raw materials, packaging, storage, handling, preparation
and dispatch of the finished product
 Hygiene standards for employees, the environment, and equipment have been established
 The identification of biological, chemical, physical, and allergen hazards that may compromise the safety of the
finished product and the implementation of measured to eliminate, as far as possible, these hazards.
 Regular shelf life evaluation and confirmation
 Temperature control during storage, handling and preparation
 Product and ingredient traceability
 Records are maintained as part of the hygiene monitoring programme to demonstrate due diligence
 Standards for equipment hygiene are maintained and monitored, using cleaning schedules and procedures for
sanitation where appropriate to achieve regular and effective sanitation
 Protective clothing is used in food preparation areas and the highest standard of personal hygiene is practiced
 Customer and consumer complaints monitoring
 Report and investigate all known incidents to improve practices that will prevent reoccurrence
 Maintain a strict policy regarding the purchases of safe raw materials from suppliers
 Provide information and training to employees using formal and on-the-job training to competently prepare
food in accordance with company procedures and operational standards
 Provide on-going training and development of managers and supervisors in food safety skills and practices
 Use an independent hygiene audit programme to ensure compliance with company standards and procedures
as well as relevant legislative requirements
 The Manager in charge of the restaurant must implement and monitor measures to avoid the spillage,
contamination, deterioration, spoiling mishandling and contamination of food products.
 All staff must be trained to inspect the equipment they are using for dirt and not to use any of the equipment
should it not be clean.
 Food supplies must never be put on the floor of the restaurant, but rather in designated areas.
 Different types of food should be prepared in different areas of the restaurant, for example vegetables should
be prepared on a different surface than meat products. This ensures that cross contamination does not take
place.
 Fruit and vegetables must be washed with a Chlorine-based sanitizer prior to use. The dilution of the Chlorine

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must be tested with a Chlorine test strip and should not exceed 50 – 100 ppm. Record should be kept of the test
strip results.
 Perishable food must be taken out the fridge for use and returned to the fridge/freezer as soon as possible to
avoid temperature variations.
 Preparation areas, utensils and equipment should be cleaned and sanitised between preparation activities.
 Sanitised bins with lids and liners must be available for waste disposal during the food preparation process.
 Personal hygiene procedures must be adhered to during the production of food (refer to the section on personal
hygiene)

1. Maintain health, hygiene and a professional appearance

Purpose

Understand the importance of maintaining good personal health and hygiene at all times. Understand the importance of
a professional appearance when dealing with customers and the way in which this enhances the image of the company.

1.1 Dress Codes and Personal Hygiene

In the industry in which we operate, personal hygiene is of the utmost importance. It is disrespectful and just absolutely
offensive for anybody in the hospitality service industry to report for duty displaying poor personal hygiene. It is of
paramount importance that your crew are told of the extremely dangerous side effects of poor or
absent personal hygiene. Remember that you and your team are a walking talking advertisement for
the particular brand that you represent, not only at work, but also to and from work and on public
transport. Employees must be trained, motivated and monitored to maintain personal hygiene and
cleaning rituals.

1.2 Reporting for duty

Basic living conditions play a big part in the daily hygiene of our restaurant crew members, bear this in mind, to assist
and ensure that your crew are displaying the best possible hygiene. Also remember that your crew may be walking long
distances in warm weather to get to work. This also compromises the state of their hygiene.

1.3 Legislative Procedures

First impressions are formed within 30 seconds and a major contributing factor to the image
the customer has of your business. By dressing for the workplace and maintaining high
personal hygiene standards you indicate and create the impression that you have respect for
yourself. You represent yourself and your company as you place high standard of good
service levels. The hospitality industry has legislation/policies that need to be adhered to.

The legislation regulating the restaurant industry in South Africa is the Occupational Health and Safety Act, the Tourism
Act, The Consumer Protection Act, Smoking Legislation, liquor laws and employment legislation. The Occupational
Health and Safety Act aims to provide for the health and safety of persons at work, for the health and safety of persons
in connection with the activities of persons at work and to establish an advisory council for occupational health and
safety.

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1.4 Professional Appearance

The success of any unit depends to a large extent on its professional image, (how it presents itself to the
public). First impressions are very important. Two areas that are important in creating a good first
impression are the physical appearance of the work area (kitchen, dining room, reception, etc.) and the
personal presentation of the staff.

A well-groomed appearance or good personal presentation is very important because it tells people that the company is
highly professional. Staff creates a powerful impression by his/ her appearance – and looking smart and well-groomed
goes a long way towards demonstrating professionalism. If staff look professional, customers will trust that they are
indeed professional, unless some other aspect of his/ her behaviour persuades them otherwise.

1.5 Uniforms

Dress Procedures

1. Uniforms are not only designed to be smart, but also to provide necessary protection. For example, a chef’s uniform
is designed in such a way as to protect his/her arms, chest, legs and feet from injury as a result of burns.
2. The shoes that are worn for work are designed to support the feet, and provide a firm footing as staff go about their
work briskly
3. Protective clothing such as head gear is designed to prevent the spread of bacteria, which is carried on the skin, in the
hair, and in the saliva, and the spread of which can cause disease and infection.
4. All Uniforms including protective clothing should be:
 Clean, ironed and freshly laundered, in good condition.
 Black, closed leather flat shoes only, shoes must be clean, polished, in good condition.
 Name tag worn at all times on the left breast of uniform, properly fitted
 Wear the issued brand uniform only
 Hose for woman to be natural, tan, blackmail or black, as per brand policies
 Appropriate colour belt, socks, shoes, as per brand policies
 Hair must be neat and trim, or pulled back to avoid falling onto face. Facial hair is not
recommended, although it should be kept neat and tidy if it is allowed within the establishment
 Nail polish is not allowed. Nails should be short and clean
 Visible tattoos and body-piercings are not allowed.
 Not allowed to wear jewellery

It is the responsibility of staff to come to work dressed to a standard that is required by the company. As a member of
staff, a uniform identifies staff member as a representative of the organisation. This creates a professional impression in
the mind of the customer. Customers who have a positive impression tend to look for confirmation of these positive
views. This inclines them to reacting favourably to the service they receive.

If staff are required to wash their own uniforms (this practice is not recommended), the following criteria has to be
discussed with them:
 Uniforms must be washed separately
 must be washed in clean water
 washing powder must be used

Protective wear includes:

 Correct, full prescribed uniform in a good condition
 no missing buttons, torn etc.
 Closed, non-slip, low heeled safety shoes – no crocs or takkies

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 Cloth apron
 Hair covering
 Name badge legible and visible
 When the food preparation area is left, outer clothing like the apron should be taken off and hung up in a place where
contamination cannot take place
 It is recommended that separate footwear is used in the facility than those worn for transport to and from the facility
 Uniforms are not to be worn during traveling to and from work.

Suggestion: Provide 2x uniforms at your cost, offer a 3rd and 4th at a shared cost, and deduct over 3
months. If uniform is damaged or lost, replace and deduct, do not ignore. The correct number of sets of
uniform will easily last a full 18 – 24 months, normally the life-span of a brands current uniform. Please bear
in mind, uniform is a consumable and must be replaced at regular intervals.

The hospitality establishment staff work for will have organisational requirements that must be followed. To present he
/ she professionally, staff should always follow these general rules for appropriate appearance.

1. Always wear name badge while working because customers are usually more comfortable if they can use a name to
approach staff with any questions or requests.
2. If trousers are part of the uniform, ensure that socks are worn and that they match the uniform or the colour suggested
by the brand
3. If a skirt or dress is part of the uniform make sure pantyhose are worn that match the uniform or the colour suggested
by the brand. Have a spare pair in case of a hole or ladder occurring in the pantyhose while at work. Stocking socks
are not appropriate because they can be easily seen while working.
4. Wear a clean uniform every day, check to make sure it is free from stains and neatly pressed.
5. The type of footwear worn at work is important because it helps to protect the feet. Always wear shoes that fit
properly because shoes that are too tight will affect posture and personal appearance. Female employees should not
wear high heels because these will put strain on the ankles and back when standing or moving around all day. Shoes
must have an enclosed toe and non-slip sole to protect feet in case of accidents and slips.

1.6 Maintaining Personal Cleanliness and Hygiene

Jobs within the hospitality industry are varied and often physically demanding and it is likely that
staff will get hot and sweaty when working, resulting in bad body odour. This can be
uncomfortable or offensive to other people you work with and customers of the hospitality
establishment. Personal hygiene is about keeping the body clean and healthy. This is important
because the body carries bacteria on the skin and in body fluids that can be transferred to the
things that are touched, especially food. Companies expect employers to follow the procedure in
terms of company policy.

Personal hygiene is an important aspect of how you take care of and demonstrate your respect for yourself. Good
personal hygiene is an important aspect of taking care of your health, and also influences how people respond to you in
a working and social situation. Maintain personal cleanliness and hygiene according to company policy to prevent illness,
contamination and infection.

Inspections must be carried out and the appropriate action taken.

Don’t underestimate the harm that can be done to your business through a lack of good personal hygiene.

Regular Bathing/Showering

All staff should at least wash, bath or shower once per day to diminish body odours, caused by the breakdown of sweat.
Wash hair regularly. Underwear should be changed daily

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Deodorant

Some hospitality establishments have strict rules on the use of perfume in certain areas, for example, the
kitchen. It is the responsibility of staff to find out the organisation’s requirements in regard to this aspect of
personal presentation. If staff is allowed to wear perfume, follow these general rules. Be aware that some
people may be sensitive to strong smelling perfumes especially in areas where food is being served. Strong perfumes can
contaminate food. Do not use perfume to cover up bad body odour this can only be removed by showering every day.

Washing Hands

Hands carry a lot of bacteria and because hands are used for almost every activity, they should be washed before and
after any activity that could contaminate them.

These activities include:

 touching or scratching any part of the body including areas such as ears, mouth, nose or hair
 blowing noses or using a handkerchief or tissue
 touching dirty equipment or work surfaces
 smoking a cigarette
 cleaning or scraping dishes or utensils
 On entering the facility to commence the day’s work
 Between food handling processes, i.e. between handling raw and cooked
food
 Between different production areas
 After handling cleaning chemical and equipment
 After sneezing, coughing or touching/blowing the nose
 After eating of drinking
 After using the toilet
 After smoking
 After handling refuse
 After handling money
 After talking/touching cell phone or other equipment

Hands should be washed thoroughly in a hand basin using hot water and anti-bacterial soap; it is not enough to rinse
them under running water. Do not use a food sink; this is for washing equipment not hands. Access to staff ablution
facilities must always be unobstructed to allow for easy access. The facilities should also be conveniently located.

The facilities must be supplied with the following

 Antibacterial hand soap must be supplied to staff for hand washing
 Antibacterial hand sanitizer must be supplied to staff for hand washing
 Disposable paper towels should be used for hand-drying
 Notices should be displayed explaining hand-washing procedures to staff.
 Bin to thrown disposable paper towels in
 Hand wash buzzer
 Hot (37 – 42 degrees) and Cold water
 Handwash Basin – Knee or elbow operated preferable (no touching of taps with hands)

Hand-washing procedure:
1. Water should be as hot as one can bear it.
2. Apply anti-bacterial soap to exposed area
3. Wet hands and arms thoroughly and lather both the hands and arms up to the elbows

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4. Wash thoroughly, including between the fingers, palms and thumbs and back of hands for at least 20 seconds
5. Clean the nails and under the nails
6. Rinse thoroughly under hot running water
7. Dry hands with paper towel. Never dry hands on aprons or wiping cloths
8. Use paper towel to close taps and discard into the paper bin
9. Apply sanitizer to hands and rub lightly
10. The waste basket for disposable paper towels should be easy to access without touching

Remember:
1. The Toilet/changing facilities must not open directly onto food preparation areas
2. The insides of staff lockers must be cleaner and sanitised regularly
3. If contractors or other resources are used to clean the ablution facilities and staff areas, unhygienic
conditions must be reported immediately to the responsible party.
4. Cleaning arrangements, cleaning roster
5. Hand-washing facilities must be cleaned and sanitised daily

Smoking

Staff may under no circumstances smoke in the service unit. Smoking is prohibited because:
1. saliva comes into contact with the fingers and can spread;
2. saliva particles, or cigarette ash and butts can land in the service unit;
3. smoking encourages coughing;
4. smoking may result in an unsatisfactory work atmosphere for non-smokers;
5. there is a risk of contaminating service areas from fingers touching the lips while smoking; and Cigarette ends,
contaminated with saliva are placed on work surfaces.

Cleaning Teeth

Teeth that are not brushed regularly lead to bad breath, tooth decay and gum disease. The hospitality industry is a
service industry so staff are often required to talk to people or deal with customers. Badly looked after teeth and bad
breath are noticeable and will affect the personal image of the staff member and the image of the hospitality
establishment. In order to care for teeth properly, follow these general rules: -
1. Brush teeth each morning and evening
2. Use dental floss every day to remove food trapped between teeth. If this food is not removed it
will attract bacteria that cause tooth decay and bad breath.
3. Use an antiseptic mouthwash to reduce harmful bacteria and freshen breath.
4. Visit a dentist at least once a year.

Jewellery

Wear jewellery and cosmetics strictly in accordance with company policy. Each brand has its own rules about jewellery.
Find out what these rules are for your brand. If staff is allowed to wear jewellery make sure it is small and conservative
and does not clash with his/ her professional image.

Hair, Moustaches, Beards and eyelashes

With regards to hair, the following are appropriate:

 Hair must be kept clean and free from dandruff.
 Wash hair at least once a week.
 Hair must be kept away from the face and may not extend over the collar

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 Wear a net or appropriate head-dress such as a disposable mop cap to ensure that hair does not come into contact
with food. The hair must be completely covered by the mop cap.
 Long hair must be tied up before putting on a mop cap
 Hair may only be combed in the cloakroom and must never be left uncovered in food preparation areas.
 Hair care is just as important for men as for women. Men must also wear appropriate mop caps when working in
a food service unit.
 Men should preferably always be clean-shaven. Men who do wear beards must ensure that the beard is cut short
and neat and a beard net is to be worn
 Facial hair such as moustaches and beards may not be allowed in certain hospitality establishments. If they are
allowed they should be kept neat and trimmed and brushed regularly to remove any loose hairs that look untidy
and could fall into food. The rules for facial hair will vary according to the type of hospitality establishment staff
work in. It is staffs’ responsibility to find out the organisation’s requirements in regard to this aspect of personal
presentation.
 False eyelashes, may not be worn by employees working with food.

Nails

 Must be kept short and clean.

 Stubborn dirt must be removed
 No nail polish, not even colourless nail polish - may be worn.
 Particles of nail polish can get into the food, and germs can lodge under loose edges or cracks in the polish
 No false nails must be worn and nails must be kept short and clean. Nail polish may not be worn

Eating, drinking and chewing

No chewing of gum, eating, spitting and using of tobacco products is allowed in the facilities –
and definitely not in the food production area. Staff lunches are only to be taken in the
designated area. Fingers may not be licked when food is being prepared.

1.7 Hygiene Standards

Hygiene standards can be regarded as the rules that all staff has to abide by to ensure that their actions will not
endanger any person who makes use of their services. Main Aim of Hygiene Standards: To keep the environment clean.
In order to provide an environment which is clean and safe, provision should be made for:
 a clean and tidy service unit
 neatly dressed staff
 staff that are concerned about the way they present themselves
 purchasing of clean and safe items
 exclusion of contagious diseases
 clean toilets and changing facilities.
 Personal items: Personal items may only be stored in the staff lockers. The lockers must be separate from the
food handling areas.
 Cell phones: Cell phones and other equipment like MP3 players etc. may not be used in the food preparation and
service area and should only be used during break-times. Cell phones are not to be charged in any area other
than the designated area and definitely not in food production and service areas.

Staff need to practice good hygiene activities, to prevent the risk of passing on illnesses. Below are examples of good
and bad hygiene practice:

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Do’s:
 Keep your own work area clean and tidy:
 Keep the desk tidy with all papers in their correct place and other equipment properly placed in the drawers.
 Replace things as soon as you have finished with them.
 Have your working area dusted and vacuumed every day.
 Have glasses and cups removed as soon as you are finished with them.
 Have rubbish bins emptied every day – all garbage including paper attracts cockroaches and other pests

Don’ts:
 Not washing your hands after going to the toilet - various illnesses are carried and transmitted through bodily
fluids. When you flush the toilet, these germs are sprayed into the air with the water from the toilet, and they get
onto your hands.
 Failing to keep your finger nails short and absolutely clean. Underneath your fingernails it is warm and often moist,
and if your nails are not clean, they may also have protein underneath them. These are the three conditions that
are required for bacteria to multiply. (This is a particular problem if you work with food).
 Sneezing or coughing - colds and flu are transmitted through the saliva, so cover your mouth with a tissue or
handkerchief.
 Working when you have a communicable or infectious disease or illness. This is irresponsible because it places
your colleagues and customers at risk of catching whatever illness you have.
 Working with cuts or wounds that are not covered properly. If your injuries become infected, the infection can be
passed to others.
 Wearing a dirty uniform and wiping your hands on your uniform - this will mean that any bacteria that are on your
uniform will be transferred to your hands, and from there onto everything else you touch.
 Biting your nails – this habit transfers the germs that are in your mouth onto your hands, and from there onto
everything else you touch.
 Picking your nose - flu and cold germs are carried in the mucous membranes of your nose and mouth, so if you
pick your nose you will get these germs onto your hands.
 Running your hands through your hair transfers the bacteria that are in your hair onto your hands.
 Touching your face and picking scabs transfers bacteria to your hands, so anything you touch after that will be
contaminated.

1.8 Illness

Staff have a responsibility to their fellow workers as well as to customers. The policy on illness and
disease must be communicated regularly to all staff. The policy to this effect must be signed
annually by all staff and by all new staff. Therefore, depending on the nature of the illness, staff
might not be allowed to work with certain illnesses and must therefore comply with the company
practice in this regard as follows;

1. If staff have any illness or infection, report this to the Manager on Duty, who will decide if he/ she may continue
to work
2. Obtain a doctor’s certificate if staff have an illness which prevents them from working or which is infectious.
3. Do not work if there are any infectious stomach illness

It is the Manager’s responsibility to conduct regular checks and inspections to ensure all staff adhere to these
requirements. Managers have to have knowledge of food-borne diseases. It is advisable that anyone with one of these
symptoms does not continue with food handling processes. If any of the following diseases are suspected, the employee
should not be allowed to handle food and can only be allowed to resume food handling duties when a medical doctor
declare them fit to continue with duties.

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 Eye or eyelid infection: Red or inflamed eyes or eyelids.

 Inflammation / discharge from ears (Otis media): Inflammation of the middle ear; symptoms include ear pain and
drainage from ears.
 Oral sepsis: Sepsis is caused by the body’s immune system in response to an infection; symptoms include high fever,
selling, low blood pressure, altered mental state, sores may be visible orally.
 Staphylococcal conditions: Infection; symptoms include abscesses
 Gastrointestinal infection: Infection of intestines or stomach; symptoms include fever, pain and diarrhoea.
 Bronchitis: Inflammation of the lung airways; symptoms include persistent coughing and phlegm.
 Widespread chronic skin diseases such as psoriasis: Psoriasis symptoms include red, flaky skin around the elbow and
knees as well as nail abnormalities. Eczema symptoms include thickening, itching and scaling.
 Cholera: Infection of the small intestine; symptoms include vomiting, watery diarrhoea muscle cramps, severe
dehydration, depletion of electrolytes.
 Typhoid: Intestinal Inflammation; symptoms include weakness, headaches, loss of appetite; severe diarrhoea stomach
pains, high fever, rose-colour rash.
 Hepatitis A and B: Liver disease; symptoms include enlarged liver, fever, nausea, vomiting, abdominal pain and dark
urine. Hepatitis B is a viral liver disease that may be chronic or acute and may cause death. Symptoms include fever,
fatigue, jaundice, abdominal tenderness, general feeling of illness and discomfort (flu-like symptoms)
 Jaundice: Liver disease; symptoms include a yellowish discolouration of skin and the whites of eyes, break-down in
red blood cells.
 Salmonellosis: Food poisoning caused by Salmonella. Fever, pain and diarrhoea are symptoms of this illness.
 Shigellosis: Infection caused by Shigella bacteria; symptoms include abdominal pain, fever, vomiting and diarrhoea.
 Flu - Diseases like tuberculosis, colds and influenza are very infectious diseases that are passed onto other people by
the germs released into the air when staff cough or sneeze. Each time staff cough, sneeze or blow noses into a
handkerchief or tissue staff must wash their hands thoroughly. If staff finds out that they have any of these illnesses
they must tell their supervisor straight away and see a doctor.
 Mumps/ Measles/ Chicken Pox - These are infectious illnesses and can be contagious to other staff members as well
customers who have not contracted it before. Staff should therefore not work, even if they feel well enough, nor
interact with others but rather be booked off by a doctor.
 Headache - Depending on the severity of the condition, staff may be able to interact with others due to the fact that
this is not contagious. Should staff require medication to rectify the condition, the medication should be one that does
not include drowsiness as a side effect.
 Migraine - This is a condition, although not contagious, can cause vomiting and nausea. Staff suffering from this
condition should therefore not work. Noise and bright lights should also be avoided as this can aggravate the situation
 Diarrhoea - If it is a symptom of an illness, that is, a virus, then staff should not interact, nor work with others, as this
could be passed on. Diarrhoea is not contagious. However, it is of paramount importance to take extra care in washing
hands after going to the toilet as failure to do so could result in an infectious situation.

HIV, although infectious, is only infectious under certain circumstances, e.g. contact with blood or through sexual
transmission. Protective gloves MUST be available in the first aid kit and must be used when assisting any employee
and/or customer who has been injured.

Common Illnesses and Interaction

Good personal hygiene is important in every aspect of the hospitality industry but is especially important when staff are
working with food to avoid transferring germs or bacteria that cause vomiting and/or diarrhoea. If staff have recently
been sick with an illness that causes vomiting and/or diarrhoea, washing hands properly especially after having used the
toilet is very important. The importance of the above practice is to ensure that the spread of disease and infection to
other people is prevented at all costs to minimise absenteeism which impacts on production and service, as well as on
the level of customer satisfaction and service.

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Possible repercussions of poor personal hygiene

 Low crew morale
 Crew member becomes castigated
 Customers feel offended
 Customers may pick up infections
 Eventually close the business

The unfortunate thing is that most of the time, the crew member is oblivious to the fact that he even has hygiene problem.

Promoting Hygiene
 You become the example
 Discuss and set the teams hygiene rules together.
 Anyone reporting for duty with unacceptable hygiene gets sent home to rectify.
 Once you make an example of someone it becomes easier to maintain standards.
 Never reprimand in public, always do this in private.
 Do not make a scene, this will only come back and bite you.

Remember: It’s not what you say; it’s the way that you say it.

If a team member persists in failing to adhere to the hygiene and grooming standards, then disciplinary action may be
necessary.

2. Maintain hygiene in food preparation, cooking and storage

PURPOSE

Maintain hygiene in food preparation, cooking and storage areas. Understand the importance of personal hygiene in
food preparation and base performance on this knowledge.

Food hygiene is one of the most important considerations for a manager in the restaurant industry. The Customer
Protection Act (CPA) is one of the legislative documents dealing with Food Safety and hygiene. Food hygiene, according
to the CPA is caused by the following:

MICROBIOLOGICAL RISK
Microscopic organisms are able to invade the body causing illness and hazard to life.

CHEMICAL POISONING
Preventative measures have to be put in place to ensure that customers do not take in chemical substances that may
cause a reaction. The following 4 categories of chemical hazards exist in the food services industry:
 Aflatoxins
 Pesticides
 Sanitiser and cleaners
 Non-food-grade lubricants

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PHYSICAL HAZARDS
Physical hazards include personal items of the staff preparing food landing in the food as well as plastic, wood or other
physical objects ending up in the food product.

2.1 Hygiene when storing food

It is important to keep food storage areas clean and hygienic to eliminate the risk of contamination and food spoilage,
which will increase costs to your business. Food storage areas need to be kept clean and hygienic to prevent or protect
them from the following:

WHAT HOW WHY

Harmful Bacteria  Store different food types in different  Cross-contamination can occur if
areas of the fridge, e.g. cooked meat food is stored unwrapped or in same
above raw meats. containers. Blood from raw products
 Wrap or place food items on trays or in can drip onto cooked items.
containers.
 Clean up spills or drips immediately.
Dangerous  Remove all cleaning products and  Chemicals can contaminate food if
Substances chemicals from food storage areas. residues or products have not been
 Always rinse surfaces and equipment removed from storage areas.
after cleaning using water to remove
cleaning residue.
Physical  Remove food items from cardboard  Food spoilage can occur when
Contamination boxes, paper and hessian bags and place bacteria is passed from the
them in clean plastic tubs or food packaging of one food item to
containers. another, e.g. potatoes in hessian
 Remove damaged packaging and replace bags to fruits.
with cling wrap or in a sealed food
container.
Pests  Keep food covered above floor level and  Pests are attracted to food scraps
at correct temperatures. Keep areas clean and rubbish. Any food products at
and free from rubbish or food scraps. ground level are at risk of infestation.
Pests harbour deadly bacteria on
their legs and bodies.
Unsuitable  Frozen food should be stored in the  Food that is not stored at the correct
Temperatures freezer at –15C. Perishable food should temperature will spoil. Spoilage
be refrigerated at 0C to 5C. Those foods occurs when bacteria grow to high
which are dry, canned, preserved or levels. Food poisoning can occur
require room temperature should be once bacteria reach these high
stored at 10 – 20C. levels.
Excessive humidity  Ensure proper ventilation (either natural  Humidity can lead to sugar becoming
or dryness or mechanical) and adequate lighting (not lumpy, bread mouldy and fruit not
direct sunlight) to your storage area. ripening properly. Direct sunlight can
cause deterioration of coloured food
ingredients.

2.2 Store food items hygienically

All food items have recommended storage procedures that look at temperature, shelf life and place of storage. Time and

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temperature are important when storing food because if food items that are held before service or stored at the
incorrect temperatures, they could spoil causing your customers to suffer from food poisoning.

Incorrect storage of foods will also impact on food hygiene. Foods such as chicken, eggs, pork, dairy products and sauces
are all high-risk foods that quickly spoil and can lead to cross-contamination of other foods if not stored properly.

2.3 Types of storage

Dry storage.
Dry storage is recommended for those products that are best kept at room temperature (10 – 20C) and have a long
shelf life. Examples of these products include: preserved or dry goods, canned, bottled, bagged or boxed items and cakes
and biscuits.

 Ensure that dry stores are kept clean and free of garbage and food scraps.
 Ensure that all products are raised above floor level and stored on suitable shelving.
 The storage area should have adequate lighting and be well ventilated to allow air circulation
for removal of odours. It is recommended that these areas not be subject to direct sunlight.
 Apply stock rotation techniques, using old stock first.
 Chemicals should not be kept in food storage areas.

Refrigerated storage

Food items that are stored in refrigerated conditions generally have a short shelf life and are highly perishable. All food
items should be kept between 0 – 5C. Temperatures outside this range promote spoilage of food and high bacteria
growth leading to possible food poisoning outbreaks. Items that require refrigerated storage include uncooked food
such as meat, seafood, dairy products, poultry, eggs and cooked or prepared foods. Also vegetables and some fruits
should be refrigerated.

 Refrigerators should be cleaned and sanitised on a regular basis.

 Maintain correct temperature (use thermometer to crosscheck temperature).
 Ensure all products are raised above floor level on suitable shelving that allows air to
circulate and cool all products.
 Prevent cross-contamination by providing item specific storage areas, e.g. dairy section,
raw meat section, seafood section.
 Food should be cooled as rapidly as possible to prevent food spoilage before being
refrigerated.
 Label and date all food items to aid in correct stock rotation.
 Always observe use-by dates.

Freezer storage

Highly perishable and short shelf life food products can be stored in a freezer to extend their shelf life.
Freezers should be maintained at a temperature of –18C or below. Food items such as meat, poultry, seafood and
cooked or prepared foods can be frozen.

 Items stored in paper, cardboard or tin should not be stored in a freezer, as defrosting will cause paper products to
breakdown and become soggy and tins to corrode.
 Freezers should be cleaned and sanitised on a regular basis.

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 Maintain correct temperature of freezers. Use thermometers to crosscheck operating

temperature.
 All food items should be adequately chilled prior to freezing.
 All items should be completely covered or wrapped to prevent freezer burn.
 Freezer burn is caused by moisture being drawn out of exposed or incorrectly wrapped items by
sub-zero temperatures, resulting in food spoilage.
 When meat and poultry products are defrosted or thawed, they should be covered and
refrigerated and never re-frozen.
 Food products should be thawed overnight in a refrigerator.
 Meat, poultry and fish products should be handled as little as possible after defrosting/thawing.
 Label and date all products to be frozen.
 Apply stock rotation techniques, using old stock first.

Points to remember when freezing food

 Frozen meats will not keep indefinitely.
 Beef will keep 9 – 12 months at minus 18C.
 Veal & Lamb will keep for 6 months at minus 18C.
 Poultry will keep for 4 – 6 months at minus 18C.
 Pork will keep for 4 months at minus 18C.
 Thaw frozen meat carefully under refrigeration.
 Frozen poultry should be tightly wrapped in cling wrap and stored at minus 18C.
 Frozen fish should be tightly and individually wrapped and stored at minus 18C.
 Never freeze spoiling meat, poultry or seafood, rather consult your supervisor and dispose of item.

2.4 The Stock Rotation System (F.I.F.O)

 F.I.F.O. stands for First In – First Out.

 Mark a date on all newly received goods.
 Goods that are newly received into stock must be packed behind or underneath stock
items already in stock. This is to ensure that older stock is used first.
 Pack all stock above floor level to reduce the likelihood of pest infestation.
 The purpose of this system is to make sure that no stock is ever allowed to spoil. This would be waste. Waste means
higher costs and lower profits.

2.5 Pest Infestations

Pests, otherwise known as vermin are attracted to food storage areas, as there are large amounts of foodstuffs present,
which are easily accessible. They may carry disease and bacteria, which will lead to food poisoning and/or loss of stock.

Signs of pests:
 Droppings
 Chewed boxes and packaging
 Visible cockroaches or mice/rats

2.6 Personal hygiene when handling and storing food

You must pay attention to your personal hygiene and take pride in your appearance at all times. You may get hot and
sweaty when you are working resulting in bad body odour.
This can be uncomfortable or offensive to other people you work with and customers.

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Personal hygiene is about keeping your body clean and healthy. This is important because your body carries bacteria on
the skin and in body fluids that can be transferred to the things you touch especially food.

2.7 Maintain equipment, preparation and cooking areas

Maintaining clean and hygienic preparation and cooking areas and equipment is necessary to prevent the spread of
harmful bacteria through cross-contamination. Food poisoning bacteria can be found anywhere in water, soil, raw food
products, and animals to soiled equipment and bench tops. Cross-contamination, or the transferring of bacteria from
one item to another, occurs when food products come into contact with unclean slicers, chopping boards, bench tops,
bowls etc. It is important to remember that food poisoning bacteria are microscopic and cannot be seen by the naked
eye. When they infect food, we cannot smell or taste the difference and symptoms such as nausea and cramps can start
between 1 – 72 hours later. This is why it is necessary to prevent bacteria growth by following cleaning programs.

Work surfaces should be cleaned in the following way:

1. Wipe off food debris and loose dirt.
2. Wash down with detergent and water at a temperature of 50 – 60C. Use disposable
cloths or disinfect cloths daily to stop them from spreading bacteria from one surface
to another.
3. Rinse thoroughly with sanitiser and water. Remember to leave solution in contact with
surface for the time recommended by the manufacturer’s instructions so that all
bacteria can be killed.
4. Wipe surfaces down with clean cloth and allow to air dry.

Other equipment

A cleaning routine should be established for all large pieces of equipment used in the kitchen. As a general rule, all
equipment that comes into contact with food should be taken apart and cleaned after every use. To ensure that cleaning
is not neglected, draw up a schedule that lists:
 the items to be cleaned
 how often they must be cleaned
 how they must be cleaned
 who must clean them.
It is important to note that all rubbish should be removed at the end of each shift and that all cleaning equipment is
thoroughly cleaned and stored away correctly.

2.8 Time and temperature when cooking different food items

Proper care should be taken and health and safety procedures followed during the preparation and
cooking of different food items: It is firstly important to identify those food groups that are at most
risk of bacterial contamination. Foods in which bacteria multiply rapidly are known as potentially
hazardous foods.
Some examples of potentially hazardous foods are raw and cooked meats, cooked potatoes, rice and pasta, stocks,
gravies and sauces, egg products, cream and milk products.

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Conditions for Bacteria

Oxygen Bacteria can reproduce and grow with or without oxygen

Temperature Bacteria like warm conditions, especially room temperature.
Food poisoning bacteria usually only grow between 5 – 60 C.
This temperature range is known as the “danger zone”.
Acidity Bacteria cannot grow in high acid levels. Lemon juice and vinegar
are quite often used to preserve foods to help stop bacterial
contamination
Moisture All living things need moisture to grow
Time Given the right conditions, bacteria can reach large numbers
over time. Bacteria are able to double in numbers every 20
minutes.

2.9 Working hygienically when preparing different food types

When preparing foods for cooking, it is necessary to keep a clean and hygienic work environment. All work surfaces,
equipment and utensils should be sanitised before preparing food and no utensil or piece of equipment should be used
on two different products. For example, cross-contamination can occur when cooked beef is cut on a chopping board
straight after cutting up raw chicken. It is necessary to use either two cutting boards or clean and sanitise between tasks.
Different coloured cutting boards help eliminate cross-contamination. For example, red chopping board for raw meats,
green for vegetable production etc.

Tips
 Prepared food should not remain at room temperature for too long.
 Do not prepare food too far in advance.
 Clean all food items in a separate ‘food only’ sink.
 Never defrost items at room temperature; place them in the refrigerator on a tray. (It is recommended that you
allow enough time for food to defrost in a fridge as the temperature is below 4C and out of the danger zone. Simply
placing food on a bench allows bacteria to multiply as it defrosts in a warm environment, increasing the risk of food
poisoning.)

2.10 Cooking Food Types

The cooking of all food types can be done using a variety of cooking methods (deep-frying, boiling etc.). Cooking not only
allows the combining of flavours and makes food more edible, it is a major factor in reducing the risk of food poisoning.
Bacteria found in soils covering vegetables, water that vegetables have been washed in and in meat and meat products
can be easily destroyed by heating or cooking to a temperature above 75C. A thermometer is recommended. Some
foods can be boiled, knowing that boiling point is 100C.

Important points
 Serve cooked food as quickly as possible and at a recommended temperature of 63C.
 Cook food products at 75C and above, to kill all bacteria.
 Preheat cookery equipment to help reduce cooking time and to make sure product does not remain in the danger
zone too long.
 If holding or cooking food items in a hot box or bain-marie, make sure the temperature remains on at least 75C.
 If cooked food is to be served later, cool rapidly and place in the refrigerator.

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2.11 Unexpected situations

Observing and following standard procedures is the best way to prevent the unexpected from happening. However,
these situations do arise and they should be reported to your supervisor in accordance with organisational
requirements. Unexpected situations can include:
 equipment faults
 problems to do with food
 problems to do with deliveries
 injuries.

Rules to be followed!
 Report all unexpected situations to your supervisor.
 All breakage’s and damaged goods should be removed from circulation and particulars recorded.
 Spillage’s can present a safety issue if not cleaned straight away. Use warning signs whenever wet cleaning and
mopping is taking place.
 When dealing with faulty equipment, it is important to:
 turn off or unplug faulty item
 attach a warning note to item advising that equipment is faulty
 fill out a maintenance requisition form and inform supervisor.

3. Accept and store food deliveries

PURPOSE

Deal with customers and process refunds where necessary thereby understanding the importance of maintaining good
customer relations and thus continued business with the customer.

3.1 Safe practices in lifting and storing goods

Around 1 in 5 accidents in the catering industry result from handling, lifting or carrying.
Sometimes injury to your back does not become apparent for days or weeks. Your
employer has a duty of care to minimise risk of injury from manual handling by ordering
smaller packages from suppliers, providing trolleys, stepladders and other mechanical
devices.

It is your responsibility to observe your organisation’s Occupational Health and Safety guidelines. Any injury, i.e. strains,
pulled muscles, cuts and any other accident to yourself or other staff member must be reported immediately in
accordance with organisational, requirements. They are there to protect you. Observe the following guidelines:
 Size up the load to be lifted and ask for assistance if the item is too heavy.
 Heavy goods should always be lifted with the knees bent so that the legs take the weight and the spine is protected.
 Use trolleys
 Heavy items should be placed on lower shelves to minimise lifting and reduce muscle strain.
 Before moving a load, check your path for obstacles and danger zones such as where spillage have occurred.

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3.2 Receiving areas

Preparation

This area must be situated close to the delivery bay so that the receiving process is efficient. The area needs to be fairly
large, and must have flooring that is easy to clean. The floors must have drains, so that the area can be hosed down, as
the floors get particularly dirty. Be very aware of any signs of pest infestation, and take immediate action if you notice
signs of pest infestation. The goods receiving area must be clear of obstructions and boxes.

In your goods receiving area, you should have the following:

 A pen that works
 An accurate scale that can measure quantities from 10g upwards
 Duplicate Goods Returned forms with carbon paper (so one copy always remains in the book for your company’s
records)
 Hand trucks and trolleys for moving goods around easily

Only deal with one delivery at a time. Take delivered goods to the appropriate storage area as soon as you have
completed the receiving process. This reduces the possibility of petty theft and pilfering, and ensures that goods
requiring cold storage do not spoil.

3.3 Storage

1. Storage practices are guided by the Occupational Health and Safety Act and by the company’s Operating Standards
Manual.
2. Check the Purchase Order for the company delivering the goods to evaluate the size of the order. If you see that you
are going to need help, take a member of staff who is qualified and available to help with moving the stock from the
receiving area and packing items into storage
3. There are three main types of storage areas:
 Dry Storage (Items stored at room temperature)
 Refrigerated Storage (Temperatures to be between 1 degree Celsius and 5 degrees Celsius)
 Freezer Storage (Temperatures below –18 degrees Celsius)
4. As soon as each delivery has been signed off, take the delivered goods to the appropriate storage area. Do not begin
to process another delivery until this has been done.
5. Remove as much packaging as possible BEFORE transferring goods to the storage areas, to prevent the risk of pest
infestation, as pests are often introduced through product packaging.
6. The first goods to transfer are frozen items, which must go to the freezers to prevent them from defrosting. Then you
may transfer refrigerated items to the fridges, and finally ambient (room temperature) items and dry goods.
7. Ensure that the dry storage areas are well ventilated and that the floors and shelves are dry and free of spillage. Also
ensure that the shelves and stock are easy to clean and maintain

3.4 Checking deliveries

Procedure
When receiving deliveries ensure that you have the relevant Purchase Order with you. Before
accepting the goods, complete the following checks:

Step Action
1 Using the temperature probe, check that the food products comply with the required temperatures. Record
these temperatures
2 Check that the reference number on the Delivery Note corresponds with the reference number on the

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Purchase Order.
3 Check that the items delivered agree with the Purchase Order for quality, specifications and quantity.
4 Ensure that the price charged on the Invoice agrees with the quoted price on the Purchase Order.
5 Check for any damage to the packaging or the bottom layer of items.
6 Look for any signs of pest infestation in the packaging or crates.
7 Make sure that perishables, like meat, fish, poultry, fruit and vegetables have been transported in a
refrigerated truck. Check the temperature of these goods. Record them
8 Ensure that fresh produce has been checked for quality. It must be fresh and it must be the specified size,
shape and colour. (For example, you would not accept a delivery of strawberries that were tiny, pale and
deformed.)
9 Make sure that the products are weighed to ensure that the correct quality has been delivered.
10 Tick off each item on the Invoice as it is checked. Also make a note of any damaged or missing stock as you go
along. Never rely on memory.
11 When you are satisfied that the delivery is correct, sign the Delivery Note and the invoice and attach them to
the Purchase Order. File as per the business procedures

Note
Check temperatures as soon as the delivery arrives. Ensure that items that arrive frozen are dealt with immediately.
They must not be allowed to begin defrosting. If this happens, the item cannot be refrozen for storage and may even go
off if left unattended. This is a requirement that is endorsed by the Occupational Health and Safety Act.

3.5 Returning Goods

Step Action
1. Reject all goods that are not of the required quality or specifications, as well as items with damaged or
contaminated packaging. Do not accept items if you cannot read the labels properly – particularly food
items with illegible sell-by and use-by dates
2. Any problems must be noted on the Invoice, and a Credit Note must be made out to be returned to the
supplier with the details of damaged or missing stock

3.6 Transferring goods to storage containers

Step Action
1. If the goods delivered are to be transferred to storage containers, this should be done in the receiving area
before moving the goods to the storage areas. This prevents the hygiene problems that can arise if items are
spilled while being transferred. In addition, by disposing of the original packaging before transferring the
goods to storage, you prevent the risk of introducing pests into the storage areas.
2. The following items may be transferred to large covered storage containers:
 Flour, Sugar, Rice, Maize meal, Salt

Note
By transferring goods to their containers while in the receiving area, you reduce the risk of pest infestation in the
storage areas – pests are often introduced through product packaging

3.7 Transferring goods to storage area

Step Action
1. As soon as each delivery has been signed off, remove the delivered goods to the appropriate storage area.
Do not begin to process another delivery until this has been done.
2. Remove as much packaging as possible before transferring goods to the storage areas, to reduce the risk of

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pest infestation.
3 Frozen items must be transferred to the freezers before you move any other items to prevent them from
defrosting. Then you may transfer refrigerated items to the fridges, and finally ambient (room temperature)
items and dry goods

3.8 Security guidelines

It is important that you are honest and reliable. You also need to work very accurately. You are the only person who
should have the keys to the goods receiving area, as well as the storage areas. While you are responsible for receiving
deliveries and transferring them to storage you should not give the keys to anyone else. For security reasons, do not
ever leave delivery people unattended in your goods receiving area. Always ensure that a member of your team is there
during your absence.

3.9 Efficient work practices

Step Action
1. Keep the goods receiving area tidy and clean.
2. Sanitise your work surfaces before and after receiving foodstuffs – and when handling a new type of food (for
example, after receiving a delivery of chicken, and before receiving a delivery of seafood).
3. Sanitise the scale after every use to prevent foodstuffs from being contaminated with bacteria from items that
were there before.
4. Only receive and transfer one delivery at a time.
5. Your scale must be properly calibrated and serviced according to the manufacturer’s instructions. It must also
be kept clean and sanitised after each use.
6. Ensure that trolleys are well maintained. Have repairs carried out immediately.

3.10 Storage policy and conditions

Step Action
1. Refrigerators
 Thermometers must be accurate.
 The temperature must be between 1ºC and 5ºC.
 Door seals, hinges and handles must be clean.
 Light covers must be free from dirt or rust.

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 Fans, grids and shelves must be clean.

 Nothing must be stored on the floor, and metal or plasticised shelves must be 20 to 30 cm above the floor to
allow for cleaning.
 Practise the FIFO principle in stock rotation - first in, first out.
 Do not overload.
 Store raw foods separately from cooked foods.
2. Freezers
 Light covers must be free from dirt or rust.
 The temperature must be -18º C.
 All doors and seals must be clean.
 Shelves, handles and hinges must be clean.
 Practise the FIFO principle.
 Do not overload.
 Defrost when necessary.
 Store raw foods away from cooked foods.
 Keep fish, chicken and raw meat separate.
 Shelves must be 20 to 30 cm above the floor to allow for cleaning.
 Freezers must have metal or plasticised shelving.
3. Dry Goods Stores
 There must be no items on the floors.
 The floor must be kept clean and free of spills.
 The shelves must be clean.
 Practise the FIFO principle.
 The shelving must be away from the wall to allow for cleaning.
 It must be dry and free from damp.
 Chemicals and non-food products must be stored separately.
 It must have metal or plasticised shelving.
 Crates and sacks may be stored on pallets that can be moved for cleaning.

3.11 Monitoring storage conditions

Step Action
1 Monitor temperatures in the storage areas and take immediate action if you notice that the correct
temperature is not being maintained.
2 Report any problems with locks, hinges, door seals, shelves, fans and lighting immediately.
3 Check that any drainage is kept clear and clean.

3.12 Storage of perishable foods

Step Action
1. The Manager on duty must supervise the storage of all perishable food items.
2. Frozen items are stored in the freezer, and must be transferred from the receiving bay as quickly as possible to
prevent them from thawing out.
3. The freezer must not be overloaded, as this will prevent it from maintaining a sufficiently low temperature,
causing items to thaw and spoil.
4. Work quickly to prevent the freezer temperature from rising.
5. Wear protective clothing to protect you from the cold.
6. Meat, poultry, fish and dairy products must all be stored in separate parts of the freezer. Different types of
items must not be stored on top of each other. So store meat items on one set of shelves, dairy items on
another set of shelves, and so on.

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7. Observe the “First In, First Out” (FIFO) principle of stock rotation. That is, always store new deliveries behind or
under previously delivered items, so that the older items are used before the newer items.

3.13 Storage of non-perishable foods

These include canned, bottled and dry foodstuffs.

Step Action
1. The Manager on duty must supervise the storage of all non-perishable food items.
2. All outer packaging must be removed before goods are transferred to the Dry Stores. If items are transferred
into covered bins (like flour, sugar and salt) this should be done in the receiving area before they are taken to
the Dry Store.
4. Items must be stored according to their type on labelled shelves.
5. Items in sacks (such as flour, rice or sugar) must either be transferred into the appropriate covered bins, or
stored in their sacks on pallets.
6. Observe the “First In, First Out” (FIFO) principle of stock rotation. That is, always store new deliveries behind or
under previously delivered items, so that the older items are used before the newer items.
7. Check the use-by or expiry dates on the new deliveries to make sure that new deliveries are not older than
existing stock.

3.14 Incorrect storage conditions

Types of Example of stock Avoid these incorrect storage Effect

stock methods
Non- Dry Foods / Ambient Storing loosely and leaving items Items can get mixed up and misused. It is
perishables foods (items stored at lying around. also dangerous to leave items scattered
room temperature) around where you are trying to walk.
Putting heavy items, like cans, on This will damage the packaging and/or
top of soft items, like rice. contents of softer stock and therefore
cause wastage.
Storing in a hot room with no Ventilation keeps the temperature down.
ventilation. Food does not store well in a hot room.
Storing items that can leak near Keep item types separate.
other items, like fruit juice near bags
of flour.
Storing items on the floor where it is Items pick up dirt and this is unhygienic.
not easy to clean
Perishable Refrigerated / Frozen Storing in a dirty area. This is unhygienic and contaminates food.

Storing open items in non-sealed Items can go off, get contaminated and
containers that can leak. leak onto other items as well as into the
storage area.
Storing frozen items in a faulty Items do not stay frozen. This shortens
freezer with fluctuating the storage life span and may cause
temperatures. wastage.
Storing new items with broken Obviously careless storage of broken
packaging. items will lead to leakage and stock
spoilage.

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3.15 Quality Control checks

Step Action
1. The quality of deliveries will have been checked when goods have been delivered to the receiving area.
However, a second check is recommended as a secondary quality control measure.
2. When storing stock, pay attention to various quality indicators:
 Condition of the packaging
 Sell-by, use-by or expiry dates
 The look and smell of the product
 Signs of pest infestation.
3. If items have deteriorated in storage, such as fresh vegetables or fruit, they must be thrown away. The
Manager on Duty decides what food items get thrown away.
4. If items have expired because they have passed their use-by date, they should either be returned to the
supplier or discarded – with the permission of the Manager on Duty
5. A requisition form must be raised and authorised for breakages and damaged goods, or for deteriorated items
that are to be written off. This ensures that there is a control of what items are discarded.
6. If some items have deteriorated, you need to ask:
 Were they stored under the correct conditions? If not, take action to ensure that this is not repeated. If
someone else was responsible for storing the items, make sure that you let that person know about the
problem. Record this feedback in your Report Book.
 Is there a fault with the climate control (temperature, ventilation, and dryness) in the storage area? If so,
report this to Maintenance immediately so that action can be taken.
 Were too many of these items ordered, meaning that they could not be used quickly enough? If so, tell the
person responsible for the original Purchase Order. Record this feedback in your Report Book.

3.16 Checking damage

Food items can be damaged during handling before and after they are transported to the storage area.
Check for the following defects:

Items Check for:

Cans Check for punctures and make sure the labels are intact.
Bottles and jars Make sure there are no cracks and that the cap seals are not broken
Packets, bags, sacks Ensure that there are no tears or leakages. Check for holes and damage to the contents. Empty
and plastics contents from any broken packaging into the container before storage.
Boxes Check for soggy boxes and holes. Make sure that the seals have not been tampered with.
Containers Make sure that containers are sealed and that the labels have not been removed / torn off.

3.17 Stock Rotation

Items What to Check:

1. Stock is rotated according to the “First In, First Out” (FIFO) principle. This ensures that product quality is
maintained by using older stock before new stock.
2. The FIFO principle applies to all foodstuffs, beverages, some chemicals and gas bottles.
3. New deliveries are always stored behind or under older items, to ensure that the older items are used first.
4. Pull the older items to the front of shelves so that new deliveries can be packed behind them. If necessary,
remove older items from the shelves so that the newer items can be placed behind or underneath them. This is
also a good opportunity to clean the shelves.

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3.18 Reporting low stock levels

Items What to Check:

1. Staff needs to know what their stock requirements are for example, the ingredients for their recipes. If the
stock level of the ingredients is low, they must report this immediately to the Manager on Duty
2. The manager will note his / her par stock requirements, such as the minimum and maximum set stock
requirements for a certain period. He / she will monitor the fluctuations in the stock, according to daily
customer consumption rates.
3. When par stock is low, the Manager on duty will request more stock from the suppliers
4. If new stock items need to be delivered from a supplier outside the company, the Manager on duty must
record the order appropriately and then phone the supplier to deliver it straight away.
5. Be especially careful when approaching long weekends or public holidays. Retailers and other suppliers may
not be available to deliver on demand. Prepare in advance, so that you do not have low stock levels over
peak periods.
6. Staff must be trained to report low stock levels to the appropriate person immediately, so that ordering can
be done on time.

3.19 Limited fridge and freezer storage space

Step Action
1. Large items do not freeze easily. If items in the freezer are stored in bulk, break / split them up and store in
different freezers in smaller quantities. It may also be necessary to store some stock off premises.
2. Put items which will be used soonest or items that do not need to stay frozen, like vegetables, in the centre of
the freezer where it takes the longest to freeze. Leave the sides, top and bottom free for items that really
need to be frozen.

3.20 Equipment, maintenance and Security

General cleaning of receiving and storage area

Cleanliness
Before any goods are stored, make sure that you have removed all foreign items, dusted and cleaned shelves
and mopped up any wetness on the floors. Cleanliness is imperative for hygienic storage and for compliance
with the Occupational Health and Safety Act.

Tidiness
Untidy receiving and storage areas become chaotic and cause accidents. Organise products by item to make it easy to
transport and store the stock according to their correct categories.

Security
Receiving and storage areas are to be kept locked at all times and only authorised personnel may enter.

Lighting
It is necessary to have good lighting so stock items are easily seen and cleaned. It is unsafe to have dim lighting in an
area where you need to walk around and observe things closely.

Ventilation
Ventilation regulates the temperatures, which ensures that the storeroom never gets too hot. Too much heat causes
stock spoilage.

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Temperature
Temperature is particularly important for frozen and refrigerated goods. According to the Health and Safety
Act, food must be kept at a constant temperature to safely maintain its frozen or refrigerated state.

Humidity
Humidity causes moisture and mould to food items quickly. Items store better for longer in a dry atmosphere.

3.21 Internal safety audit

Report Function
Internal According to the Occupational Health and Safety Act, you are required to conduct internal Safety
Audits. You also have to produce reports with records and relevant information, which will be
audited by an external Health and Safety Authority.
External The Occupational Health and Safety Act requires your establishment to be audited by an external
company. Inspections should take place monthly.
Safety Based on the reports, you should be able to make recommendations for improved safety. Include
your staff in the reporting process: give them feedback from the external audit and show them the
report as proof. This will increase their sense of responsibility and co-operation in maintaining the
highest standards.

3.22 Managing storage equipment

Step Action
1. Ensure at all times, when the equipment is not in use, that each item is stacked neatly and safely in the
storeroom for each department respectively.
2. Ensure that the equipment is clean when stored. Store it so that it is easy to clean once packed in the
storeroom.
3. Ensure that all storage containers have their own lids and can be sealed.
4. Never allow staff to leave equipment unattended in hallways or where it obstructs the flow of work in the
work area.

3.23 Requisitioning and issuing goods

Lead times

It is important to be aware of your suppliers’ lead times because:

 You need to plan time to prepare your goods-receiving area for the delivery of new stock. It is important that you do
not get caught in the middle of one delivery and have the process interrupted by the arrival of another.
 Not dealing with the arrival of stock immediately may cause stock spoilage or pilfering if the stock has to be left
unattended.
 Some companies like those outside your local area may only be able to deliver at specific times. Knowing what the
times are and how long you will have to wait will prepare you to place your orders on time.

Documentation

Procedures for requisitioning and re-issuing goods need to be recorded, documented and filed
appropriately. Documentation provides:
 Proof of the department’s stock on hand, stock bought and stock used or re-issued
 An historical overview of the department’s overall performance
 First-hand legal evidence of a transaction when discrepancies or problems arise: for example, price irregularities

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It is also necessary for the Franchisee to have accurate records and proof of all transactions. This is in order to reconcile
the finances to the costs incurred. It also assesses the profit / loss of the department and the remaining stock’s
investment value.

3.24 Situations and appropriate action

Unexpected Situations

Preventative measures are very important. But it is also important to be prepared and to take appropriate action in the
case of unforeseen events and accidents.

Situation Action Reason

Back Injury Do not move the patient. Allow First Aid to make an assessment. First Aid members know best how
Inform the Manager on Duty. Allow them to telephone for an to handle the injury.
ambulance and / or contact any other relevant medical service.
Wrong Regular checks should ensure that you never have this problem. If You do not want to lose valuable
Temperatures it does arise contact the Manager on duty to fix it. If they can’t, stock because of defrosting.
in Fridges and they are responsible for contacting the supplier to address the
Freezers problem immediately. Document this in your report book.
Slipping on Wet A situation where wet floors cause slipping should never arise. Signage is a preventative measure
Floors in But if it does, it is important that you clean the wet area and put to warn people of potential
Fridges and signage outside to warn of the wet floor. You also need to report hazards. It is one of the
Freezers the cause of it to Manager on duty. If there is an injury from regulations in the Occupational
slipping, call First Aider to make an assessment. As a precaution, Health and Safety Act.
you should always let someone know that you are going to freezer
/ fridge storage: you do not want to be stuck in freezing
temperatures for hours with an injury with no one aware of your
predicament. Document this in your report book.
Power Failure Report to Manager on duty immediately. They need to find the Manager on duty is prepared for
source of the problem and try to fix it. Normally, there are prompt corrective action
generators to tide over any inconveniences caused in such
circumstances. Document this in your report book.
Leaking Transfer the contents into sealed containers. Remove any spillage
Contents must be transferred to a
Packaging from the floor. sealed container or it will spoil.
Do not put spillage back into the new sealed container. Spillage can be a health hazard if
left unattended. Also, it is not fit
for consumption according to the
Occupational Health and Safety
Act.
Torn Packaging Remove packaging and store contents in a sealed container. The Occupational Health and
Remove any spillage from the floor and clean thoroughly. Ensure Safety Act requires any spillage to
the area is dry and hygienic when you are finished be attended to immediately.

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4. Clean cutting equipment

PURPOSE

Clean cutting equipment in accordance with manufactures' instructions and correct safety procedures.

4.1 Cleaning Materials and Equipment

Correct Cleaning Materials

It is important to ensure that the correct cleaning materials and products are used to ensure safety and hygiene in the
kitchen. For example:
 Detergents: These are used to remove food debris, grease and dirt. They cannot kill bacteria and microorganisms.
Detergents are usually used to wash crockery and cutlery and are especially designed for use either by hand or in a
dishwasher.
 Disinfectants: These are used to destroy the harmful bacteria which can remain on articles and cause food
contamination and cross-contamination. Disinfectants include diluted bleaches and antibacterial solutions.
Equipment and food contact surfaces must be disinfected between two different types of food preparation.
 Sanitizers: These contain both detergents and disinfectants and may be used in washing floors, shelves and walls.

Maintaining Cleaning Equipment

To ensure efficiency and good hygiene practices, keep cleaning equipment and machinery clean, free from damage and
ready for future use. Consider the following:
 Dirty equipment and machinery may contaminate dishes and crockery.
 Preventing damage and taking care when using equipment and machinery will make them last longer, and not
waste time or money repairing them
 Having machinery ready for use will prevent delays and accidents if there is a hand-over to staff on the next shift.

Cleaning the Dishwashing Machine:

Guidelines
No
1. Certain times of the day should be allocated to cleaning the dishwashing machine.
2. Remove drain-screen and thoroughly clean all foreign material from screen.
3. Do not bang the screen on the table to jar food loose. Use the faucet or pre - rinse
hose.
4. Inspect the seat casting where the drain stopper sets to insure no foreign material
is present, onion, skins, etc.
5. Re-install the drain screen and ensure it is in the proper position.

Check Dishwasher Operations:

No.
1. Operate the machine and watch detergent, sanitiser and rinse additive delivery tubes where they extend into
the open sump on the machine.
2. Watch to insure that the chemicals are delivered and stop during the cycle.

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Cleaning Crockery and Cutlery

Prepare Crockery and Cutlery for cleaning

No.
1. Sort and stack plates by size and pattern.
2. Scrape all excess food rubbish and film from all plates with a scouring pad or the power sprayer.
3. Watch for customer’s accidentally leaving items on plates (jewellery, pens, lighters, notes, etc.).
4. Use a gloved hand to scrape rubbish from plates into the water trough.
5. It is recommended that 30 minutes be allocated for pre-soaking, if possible.
6. It is recommended that all flatware be pre-soaked in a deep pan, generally a bus pan, using a pre-soak
detergent. This will prevent drying or adhering of dirt on flatware and reduce tarnishing.
7. A pre-soak detergent is especially useful for the removing of protein soil such as egg, syrup etc.
8 Place cutlery in the soaking tub – it must be separated
9 All cutlery to be washed in a machine must be rinsed first with a high jet water spray to remove excess food
particles which may clog the machine

Requirements for Cleaning

Appropriate The following temperatures must be maintained and regularly checked:

Temperature  For hand washing, the rinsing water must be above 60ºc.
 The dishwasher’s wash-cycle temperature should be between 50ºc and 60ºc, and the rinse
cycle temperature should be between 65ºc and 85ºc.
Correct Weak solutions may not disinfect sufficiently. Strong solutions may be too corrosive and even
Dilution of hazardous to the hands and emit noxious fumes. Ensuring the correct dilution of detergents also
Detergents saves costs and enables the control of supplies. Staff need to be trained on the correct use of
detergents.

Dirty Water

No.
1. Dishes must not be washed in dirty/cool water solutions. When the solution is used enough, the sink must
be drained and refilled.
2. Ensure that sinkholes have meshes to catch food debris and fat, which may clog drains. These must be
removed and emptied into the bin when they become full
3. All sinks and drains must be cleaned with a sanitiser at the end of each shift to remove dirt, grime and kill
bacteria.

4.2 Storing Crockery and Cutlery

Clean Storage Areas

It is important to keep storage areas clean for the following reasons:

 To keep the shelves free from dust and grime. This may harbour bacteria/germs and contaminate food when they are
being used
 To keep the area free of pests such as cockroaches and rodents which causes contamination]
 To ensure that floors are not sticky/slippery. This reduces accidents

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 To ensure that when crockery and cutlery are cleaned, they remain clean and hygienic until they are used for serving
food.

Dry and Store Crockery:

No.
1. Stacking and storage of dishes after being washed and sanitised is very important. A dish may be perfectly
washed but be completely contaminated from the handling after washing.
2. Avoid storing dishes where they may be soiled.
3. Avoid handling dishes with your hand on the food contact surfaces to prevent cross-contamination.
4. Avoid towel drying.
5. All crockery should be stored separately from other kitchen utensils and equipment.
6. Before storing or stacking crockery, check that they are clean and dry.
7. Check for chips and cracks, as these harbour bacteria.
8. Damaged crockery (cracked or chipped) must be brought to the attention of your supervisor (for stock
control reasons) before it is discarded.
9. Polish all crockery with damp cheesecloth or clean sheet to remove any marks or stains.

Stacking Crockery Safely:

Importance
It is important to stack crockery according to size and not too high to so that they are not unstable and fall or chip/break
under the pressure and weight. Following are procedures for the stacking crockery:

Step Action
1. Crockery should be stacked according to size and design on safe and sturdy shelves. It is preferable that
this be in a lockable cupboard.
2. For stocktaking purposes, it is best to stack crockery in multiples of 10 (this means you should stack
either 10, or 20, or 30, etc.). This makes it easier to carry, and easier to count. Do not stack plates and
dishes higher than 30cm. Their combined weight can destroy the porcelain surface on the bottom plates.
3. Crockery may also be stored on movable crockery trolleys, and again it must be placed according to size
and type. Ensure that crockery stored this way does not collect dust.
4. When carrying stacks of crockery, make sure that you never carry too many at one time, as this can lead
to accidents and breakages of a significant nature.
5. It is important to carry out regular stock-takes of cutlery, as this is particularly vulnerable to pilferage and
losses.

4.3 Situations and Actions

Reporting Damaged Crockery and Cutlery

Importance
For stocktaking purposes, it is important to report damaged crockery and cutlery. Also, chips and cracks harbour
bacteria.

Range of Unexpected Situations

Situation Action

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Cracked/c Cracked or chipped crockery must be reported to the supervisor (for stock control reasons) before it is
hipped discarded.
plates
Injuries Treat injuries as follows:
 All injuries involving blood must be treated seriously, as must burns
 Stop what you are doing, and go to the office to have your injury attended to
 All cuts and wounds must be covered with a clean plaster (coloured so that it is clearly visible) or
bandage
 It is very important that burns are handled properly by a qualified First Aid Officer.
 Do not continue to prepare food if there is a danger that there might be cross-contamination – if
necessary, wear gloves to cover the dressing so that you can continue working.
No Hot For hand washing, water may be heated (not boiled) in a kettle or on the stove. Dishwashers don’t
Water require hot water as they use cold water and which is heated during the wash cycle.
Dishwash Check the nature of the problem and take action as follows:
er out of  Not starting: Check master switch on the bottom frame to make sure it is on. Check circuit
Order breaker, which services the dishwasher, and make sure it is on. Call the maintenance manager if
none of the above work.
 Does not hold water: check under the drain ball for a knife, spoon fork or foreign material, then
remove.
 Water runs on floor: If runs from the scrap tray (the small box alongside the machine, the drain is
blocked - call maintenance
 Water does not drain from the machine: Check the drain sump for clogging. Lift the drain ball
manually and allow water to drain for about 12 seconds. If there is no clogging, call maintenance.
 Water flows out dishwasher door: The end plugs on the wash arms were not replaced or
tightened. Check inside the scrap tray for the end plug if it came off during operation and replace
it. Call maintenance if it is lost.

5. Handle and maintain knives

PURPOSE

The learner will be able to handle and maintain knives safely according to correct procedures

5.1 Keeping Knives clean and Sharp

A quality cook’s knife is an expensive tool that, with proper care, will last a long time. A few basic knife tips follow.

How to clean knives

1. Fill sink with hot water and general purpose detergent.
2. Holding the handle of the knife, immerse the blade into the hot soapy water.
3. Wipe the back edge of the knife, using a nylon brush or cloth.
Note: Keep your fingers away from the sharp edge of blade.
4. Rinse the knife in clean hot water keeping your fingers away from the sharp edge of the blade.
5. Dry the knife with disposable paper towelling, holding the handle of the knife. Remember to keep your fingers away
from the sharp edge of the blade.

Keep your knife sharp

The sharper you keep the edge of your knife, the easier it is to work with. Because you have to use more pressure in order
to work with a dull edge, you actually:

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 have less control over the knife

 take longer to prepare food
 find it difficult to achieve a clean and precise cut.

Knife care tips

Soaking knives:
 will damage and/or reduce the life of the blade
 will damage most knife handles
 is extremely dangerous as someone may put their hands in the water and be cut.
Placing a knife in a dishwasher:
 will damage and/or reduce the life of the blade
 will damage most knife handles
Use knives only for preparing food:
 Do not use the cutting edge to scrape clean a cutting board.
 Do not use a knife for an opener or a pointer.

Knife blade tips

 Use a damp cloth to wipe the cutting blade after each use. Wipe from the back edge of the blade and wipe away from
you. Dry knife with a clean cloth.
 Remove any stains or spots from the cutting blade by applying a little powdered cleanser and rubbing the blade with
a wet cork.
 Another way to remove stains or spots is to sprinkle salt on half a lemon and rub the lemon along the cutting blade of
the knife.

Sharpening stones and their correct use

Sharpening stones are made from abrasive products such as:
 sandstone
 silicon carbide
 silicon dioxide
 carborundum.

Sharpening a knife using a sharpening stone

1. Place the knife in a secure position lengthways along the bench.
Note: use a folded cloth under the stone to stop the stone from slipping.
2. Hold the knife by the handle:
 Keep the fingers of your free hand resting on the side of the blade.
 Place the knife at a slight angle to the stone (10 to 15)
3. Stroke the blade along the full length of the stone.
Note: Keep the knife at a slight angle as you stroke it along the stone.
4. Work the knife from heel to point on each side alternatively.
5. Clean the knife correctly.
6. Store in a knife wrap or any other safe knife storage location. For example:
 canvas or heavy duty material knife wrap
 magnetic knife rack
 suitcase or sheath
 knife holder mounted on the wall.

Sharpening a knife using a steel

1. Hold the steel by the handle:
 at an angle of 45

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 with your thumb facing upward on the steel’s handle.

2. Holding the knife by the handle, place the heel of the knife against the tip of the steel.
3. Slice the knife along the full length of the steel, working from the heel to the tip.
Note: Keep the knife at an angle of about 10against the steel.
4. Stroke the other side of the knife along the steel.
Note: Two or three strokes per side are all a good knife should require

Selecting the correct knife

Cook’s knife: Chopping, slicing, dicing and cutting. Blade can be used flat for crushing and bruising.
Carving knife: Long thin blade, used to carve roast meat and poultry.
Utility knife: General-purpose knife for chopping, slicing, trimming, dicing most vegetables and meat.
Boning knife: For removing meat from the bone or carcass.
Filleting knife: Thin, flexible blade with a sharp tip, used for filleting fish.
Paring knife: Used for fine work such as segmenting oranges, removing eyes from potatoes, trimming,
peeling foods.
Bread knife: Slicing bread, cakes and fruits such as tomatoes.
Palette knife: Apply fillings, icing, finishing baked items.
Sharpening steel: For sharpening knives.

5.3 Using the correct cutting surface

Whenever cutting anything on a cutting surface, the cutting surface must always be secure. Cutting surfaces should be
secured by placing a damp, clean folded cloth underneath the board. The cloth helps to stop the board
from slipping and therefore prevents accidents from happening.

Cutting surfaces

Plastic polyurethane board

To prevent cross-contamination of foods you should use different coloured boards for each type of food.
Remember that cross-contamination can cause an outbreak of food poisoning.

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Wooden boards/blocks
Because wood is quite absorbent and harbours germs and bacteria, wooden chopping boards are not used in
commercial kitchens. However, wooden blocks used in Butchery can be cleaned by scraping the board with a wire brush
then covering it with salt (to kill any bacteria) ready for its next use.

5.4 Safe knife handling

A knife is extremely sharp and deserves respect.

Safe knife handling rules

Carry knives by the handle, point down, and sharp edges to the rear.
 Make sure cutting surface is secure.
 Whenever you are using a knife, always make sure that you keep your mind and eyes on the job at hand.
 When placing a knife on a table or work surface, always place the knife flat so the blade is not exposed.
 Always use the correct knife for the correct job.
 Never try to catch a falling knife.
 Wear correct footwear to protect your feet from falling knives.
 Don’t run your fingers down the blade to test for sharpness.
 Never leave knives in a sink, always wash separately.
 Never leave knives protruding from the edge of a table or workspace.
 Never pick up a knife by the blade.
 Cut away from body and away from hands.
 Wipe knives with blade away from hands.

Holding your knife

In order to use a knife safely, you need to grip the knife in the correct way. This grip should be
comfortable, firm and secure so that the knife does not rub against your hand as you work, which
could cause blisters. There are several ways to grip a knife correctly: here is one technique.

 Let the knife rest in your open hand, with the index finger on the blade and your other three fingers together.
 Fold your three fingers around the handle, rest your index finger flat against the blade and relax your thumb parallel
to the blunt edge of the knife.
 Place your thumb on the blade, near the handle. Keep your index finger on the opposite side of the blade to your
thumb. Tighten your grip.
 Hold the knife at a right angle to the cutting surface and you are ready to begin.

The guiding hand

The guiding hand is the hand that is not holding the knife. It is important to position this hand properly to:
 secure the item of food that is being cut
 control the size of the cut
 protect the hand from the blade.

It is virtually impossible for the cutting edge to come into contact with the hand holding the food item if proper hand
position is used.
 Only the back of the fingers should be in contact with the blade.
 The thumb is tucked out of the way.
 Keep the knife at a 90 angle to the cutting board.

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Two commonly used hand positions are listed below.

Fingers are bent and the hand rests on the item of food being cut. The blade rests against the knuckle of the middle finger,
which safely guides the knife across the food.

Fingers are evenly spaced, with the middle finger at the highest point of the food item being cut. The fingers are slightly
bent; the blade rests against the knuckle, guiding the blade safely across the food item.

Reporting unexpected situations

Observing and following standard procedures are the best ways to prevent the unexpected from happening. However,
these situations do arise and they should be reported to your supervisor in accordance with organisational requirements.

Rules to be followed!

Report all unexpected situations to your supervisor.

All breakages and damaged equipment should be removed from circulation and particulars
recorded. This could include:
 lost or broken handle on knife or steel
 guard on steel is broken
 appropriate cutting board is not available
 appropriate knife for allocated task is not available.

Spillages can present a safety issue if not cleaned straight away. Use warning signs whenever wet cleaning and mopping
is taking place. When dealing with faulty equipment it is important to:
 turn off or unplug faulty item
 attach a warning note to item advising that equipment is faulty

5.5 Work in an organised and efficient way

All businesses large or small have certain organisational procedures or requirements in place. These procedures reflect
current national laws in relation to Food Hygiene, Occupational Health and Safety and Employee Relations. The business
will also have procedures designed to suit their style of business. These procedures may include customer relations,
cleaning schedules and dress codes to name just a few.

It is important to be aware of the following.

 Working efficiently will reduce the amount of time you take to complete a task.
 Every attempt must be made to minimise disruption to you and other staff members.
 Prepare a work plan specifying the tasks that need to be performed and the approximate time
needed.
 Gather all equipment before starting a task.
 Brief fellow employees on the tasks that need to be completed and make sure everyone understand their role.
 Have a good understanding in the use of specialist knives and how to sharpen them.
 Make sure all knives are sharpened and clean, ready to use.

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6. Handle and restore cleaning equipment and materials

PURPOSE

Handle and store cleaning equipment and materials, understanding the importance to themselves and the organisation
of maintaining equipment in good working order.

CONSIDERING CUSTOMERS DURING CLEANING

Cleaning must never be done when clients will be inconvenienced in the process.

The following should be kept in mind when cleaning the restaurant:

 Scheduled cleaning must be done before or after the normal working hours of the restaurant
 The appropriate warning signs must be placed when cleaning spills and any occasional cleaning
 Cleaning must only be done by designated staff in line with the cleaning quality standards of the restaurant

CLEANING EQUIPMENT

The Manager is responsible to ensure that suitable, high quality cleaning equipment is available and in a good condition.
Cleaning equipment can be electrical, for example vacuum cleaners or manual, such as a broom. The following cleaning
equipment must be purchased for the restaurant:
 Nylon brooms and brushes
 Heavy duty / Stiff brooms
 Scrubbing brushes
 Squeegee mops and buckets
 Scrubbing machines for the cleaning of hard surfaces
 A designated broom and mop for broken glass and splinters
 Designated cloths and cleaning equipment for the toilets.

The following equipment is not allowed in the restaurant:

 Wood
 Woven cloths
 Steel wool

All cleaning equipment must be checked prior to use to ensure it is in a good condition. Remember that a broken broom
will not sweep clean! Pot scourers and cloths MUST be maintained in a good and clean condition because food may be
contaminated if they are not clean. Cloths must be submerged in sanitiser at all times to ensure a hygienic environment.
The colour coding of cloths according to the different areas of use provides a good way to prevent the spreading of
germs.

The following cleaning equipment and supplies may NOT be used in the food preparation area:
 Toilet/Ablution cleaning equipment
 Floor cleaning equipment
 Broken glass/splinters brooms and mops.

All cleaning equipment must be stored separately from crockery and food items. Brooms and mops
must be hung on hooks installed for this purpose. They must not touch the floor. If they cannot
hang, the brooms and mops must stand in sanitiser.

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If you notice that any of the guidelines above are not followed, you have to report the situation to your
supervisor/manager without delay. Corrective action has to be taken by the supervisor to ensure the safe continuation
of the process.

Cleaning agents are divided into

1. Cleaning chemicals
2. Sanitiser
 Hand sanitiser: To be kept at hand cleaning facilities and at various workstations for the sanitising of hands;
 Spray sanitiser for equipment and surfaces: Each workstation should have a bottle with sanitiser which is clearly
marked;
 Sanitiser in clean, open containers for the soaking of cloths;
 Sanitiser in clean, open containers for the sanitising of chef’s knives and other utensils – the container must be
marked clearly.

Sanitiser must be changed often to avoid it becoming ineffective. If you notice that the chemicals and sanitisers are not
used according to the manufacturers’ specifications, or have become ineffective due to use or you are generally
concerned about the safety of the product, you have to report it to your manager without delay. The manager has to
take action immediately to restore the safety of the products.

REASONS FOR EQUIPMENT TO BE SUITABLE FOR THE JOB

Incorrect or unprepared equipment may cause injuries or jeopardise the quality of the final product. For this reason, we
always have to ensure that we select the right equipment for the job and that the equipment is prepared according to
organisational standards. We prepare equipment by:
 Checking the cables of electrical equipment for damage
 Ensuring the equipment is clean
 Ensuring the equipment is sharp and not rusted, if it has blades
 Checking the equipment for obvious obstructions/damage

PROCEDURES FOR THE CORRECT AND SAFE HANDLING OF EQUIPMENT

Special care needs to be taken when working with equipment. The manager and all staff must be familiar with the
manufacturers’ specifications and directions for use. These must be adhered to at all times.

The disassembly of equipment in preparation for cleaning has to be done in a coordinated way. Special care must be
taken when preparing equipment with blades. Electrical equipment must be unplugged completely from the electricity
outlet. The cable must be kept dry.

The dismantling of equipment can usually be done in a way that some of the parts of the equipment can be washed in a
basin. The basin must be filled with warm soapy water and the equipment must be rinsed clean before drying and
storing.

6.1 Different types of cleaning equipment and materials

ITEM USES CLEANING

MATERIALS:
Sponge / Cloth Cleaning of items Wash with detergent and warm water; rinse
Colour coded according to the well & allow to dry.
area/purpose for which they are used
Scouring Pads Scrubbing off excessive dirt Wash with detergent and warm water, rinse,

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dry.
Gloves Worn as protection Wash with soapy water while wearing; allow to
dry
Paper towelling Drying cleaned areas To be disposed of
Detergents / soaps Ridding areas of dirt Wipe outside of bottle with damp cloth to
remove any drips
Clean nozzles on a regular basis
Sanitizers Sanitising areas from bacteria / germs Wipe outside of bottle with damp cloth
Disinfectants Killing bacteria / germs Wipe outside of bottle with damp cloth
Oven cleaners Ridding oven of grease/ oil build-up Wipe outside of can with damp cloth and clean
nozzle as indicated by manufacturer
Abrasive cleaners Removal of dirt build-up and stains on Wipe outside of bottle with damp cloth
specific areas

MANUAL EQUIPMENT
Squeegee/Mop – not Used to clean lightly soiled floors in Squeegee: Warm water and detergent; rinse in
generally used except conjunction with a bucket. clean water, squeeze out excess water and dry
for rough or outdoor Smaller ones used to clean windows. sponge side up.
hard surfaces. Warm water and detergent; rinse in clean
water and dry with mop side up; never wring
by hand.
Broom Removing of dust (i.e. for dry work) Wash with detergent and warm water; rinse
and dry with bristles up
Brushes Removal of dirt (i.e. for wet work) Wash with warm water and detergent; rinse
and dry with bristles up
Buckets Keeping of soapy water Wash with warm water and detergent, using
brush if necessary; dry upside down to drain

6.2 Correct storage of cleaning equipment

Item Method of storage

Sponge / Cloth Fold when dry; put on trolley / basket
Brush / Broom Store with bristles up so that they do not damage; hang up on hook / clip
Squeegee/ Hang up on hook / clip with head up to avoid damage. Store in a well-aired area to prevent mould
Mop or mildew.
Chemicals Store in cool, ventilated area, away from heat, flame, or direct sunlight. Store in the right
container, off the floor. Chemicals should be stored separately from other items.

Importance of correct storage

• To prevent accidents
• To prevent injuries to oneself and fellow staff members
• To prevent contamination and spread of bacteria / germs
• Daily work routine will improve
• Stock takes will be made easier
• Inventory control & ordering will be made easier
• Maintenance will be completed more efficiently

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Tips on correct storage practices

• Hooks / clips must be used to hang up items such as brooms & mops
• Storeroom must have a lockable door
• There must be good ventilation
• Sufficient lighting must be present
• Chemicals must be labelled & stored away from other materials
• Chemicals must NEVER be stored/kept in old drink bottles (e.g. Powerade bottles)
• Chemicals must be stored away from direct sunlight or heat.
• Chemicals dispensers with taps should have a drip tray to prevent accidents from spillages
• If chemicals are diluted, they must be colour coded to make identification easier
• Rubbish must not be allowed to build up in storeroom, clean daily
• Items must not be stored on the ground, store on shelves but not too high up. Chemicals, by law, must not be
stored on the floor.
• Use a ladder when reaching items from shelves
• Clean shelves and floors regularly
• Always store items in the correct place as specified by organisational procedures
• Only authorised staff should have access to the storeroom
• Keys to the storeroom should be kept by an accountable person, such as the supervisor, and signed in and out
according to procedures.
• All issues of stocks and supplies should be recorded by the person accountable, to keep track of stock levels and
to make stock takes easier.

6.3 Correct handling of cleaning equipment and materials

Handling Equipment and Materials

Procedures Following are typical procedures for handling cleaning equipment and materials:
Item Action
Protective Gear  Always wear the correct safety gear when working with powered equipment and chemicals,
e.g. gloves, face masks, goggles, safety shoes, protective apron
 This not only protects your clothes against damage, but also protects yourself against
injuries, burns, etc.
 Always replace worn or damaged protective gear immediately
Trolley  Always use a trolley to move heavy items or get help from a colleague
 Do not pick up heavy or move heavy items by yourself, in order to prevent injury to your
back
Manufacturer’s  The manufacturer’s cleaning chart and data sheets for the cleaning materials must be visibly
cleaning chart displayed in your unit
 This will guide you in what should be used for specific cleaning and how materials must be
diluted, if applicable

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Chemicals  Should never be mixed! Some chemicals can become volatile when mixed - can cause
chemical reactions, explosions, toxic fumes etc.
 If materials need to be diluted, follow the manufacturer’s instructions. Incorrect dilution can
cause damage and/or make the chemical ineffective.
 Colour code bottles of diluted chemicals
 Correct dilution will save money for the company and avoids excessive build-up on surfaces
 Store away from heat and sunlight and away from food items
Warning signs  Must always be displayed prominently when floors are being cleaned
Equipment  Know when to replace products
 Make use of an inventory card which lists purchase dates as well as all service dates and type
of service, as required
 Report any faults to maintenance immediately. Take it out of service and tag it as “Out of
Order”, to prevent someone else hurting themselves.
 Keep machinery guarded, especially sharp edges, blades, etc.
 Always work in an area with good lighting and do not distract anyone operating machinery
 Always know exactly how to operate machinery properly according to the manufacturer’s
instructions
 Clean properly after use
 Always disconnect the power supply before cleaning the machine
 Do not reconnect the machine before it is fully assembled
 Keep the power source and cables away from water, spillages and moisture
 Always wear closed rubber soled shoes or safety shoes
 Keep the cord away from knives, scissors or any other sharp object
 When lifting or carrying heavy equipment, take the strain off your back by bending your
knees to extend and lift. Ask for assistance if the item is too heavy to carry
 All equipment is expensive to maintain and replace, and should be handled with care

Obtain a copy of the OHS Act, Occupational Health and Safety Act. Compare this against your unit’s procedures on how to
handle equipment and materials. Make recommendations where there seems to be any deviations and file at the back of
this module.

6.4 Maintaining different types of cleaning equipment and materials

Maintain Cleaning Equipment and Materials

Following are important tips on maintaining cleaning equipment and material

 Regular cleaning and service checks are important – this will keep the equipment in good working order
 Rinse and sanitise mops, brooms, cloths, scourers, etc. after every use. This prevents the spreading of germs
 Hang up equipment to air dry
 Throw away scourers and mop heads if they show excessive signs of wear and tear. Worn equipment cannot clean
effectively and hygienically. Scourers used in kitchens should be replaced
 Always have enough back-up stock to prevent running short and causing customer unhappiness!
 Storerooms must always be dry, especially where electrical equipment is being kept
 Check the cords and connections of electrical equipment for any damage and replace old or damaged ones
immediately

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6.5 Organisational Requirements

The relationship between productivity and working according to schedules. When you start your work at the beginning of
each shift, you need to know what to do, how you are going to do it and how long each step will take you.
Consider the following benefits of working according to and meeting work schedules:
 You will work quickly and efficiently without wasting time by running around trying to find equipment and materials.
 You will be able to do your job thoroughly because all the steps will be covered and you will not miss anything by
mistake.
 Customers will be happy because everything will be done according to standard and in time for them to check in.
They will come back to your restaurant and the restaurant thus benefits financially.

The schedules will be different at each restaurant because of different equipment and sizes and times allowed to clean
each section. You must be fully aware of your schedule and understand that this schedule has been set to meet certain
company requirements, which will lead to customer satisfaction and then repeat business.

PREVENTION OF INCIDENTS THROUGH COMMUNICATION

Every company has a responsibility to each and every employee to be assured that their safety is the
number one priority. Next, each employee should do all they can to ensure their safety and that of
their fellow workers. Here are some suggestions for workers’ security:
 Chemical storage areas must be locked and secured
 Access to these areas must be controlled and no unauthorised persons must be allowed in the
hazardous chemicals area
 Each crew member must be trained on chemical use and hazards as well as hazardous chemical coordinator (HCC)
must be appointed and trained in the handling of hazardous chemicals prior to assuming his duties
 The appointment of such a coordinator must be done in writing and the letter must be kept in the Occupation
Health and Safety register of the business
 The following are the responsibilities of the HCC in terms of the act: Recording and updating of all permitted
chemical substances, Familiarise him/herself with Material Safety Data Sheets, Control the receiving, issuing and
storage of chemical substances, Issue protective and safety equipment to people handling hazardous chemicals.
 Chemicals must be diluted to the correct prescribed levels as the incorrect dilution may render the chemical
ineffective.
 Spillage of chemical must be cleaned according to the manufacturer’s guidelines.
 Equipment operators know their equipment better than anyone, so their supervisors should work with them daily
to ensure the machinery is checked often, and running safely at all times.
 Workers should have an active role in company safety programmes, by submitting safety suggestions, serving on
safety committees, and participating in safety training.
 Slippery floors, damaged kitchen and FOH mats, or other hazardous conditions should be reported to supervisors
and taken care of as soon as possible.
 First Aid training is a must. There must be first aid kits in designated work areas, along with employees who know
how to administer basic first aid in case of an accident.
 Wearing the proper personal protective equipment as required is extremely important.
 Companies should warn employees against improper behaviour. Persons who like to play pranks on their co-
workers may be endangering them. Work environments should be pleasant, but not to the degree of being
reckless.

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 Lifting objects that are too heavy is another source of injury. If this is the case, lifting aids should be used in order
to prevent back injury.
 Secure areas where the public are not allowed with visible signs and ensure that the rule is enforced
 Safety training must become a weekly event

THE IMPORTANCE OF TURNING OFF EQUIPMENT

One of the biggest hazards in the work environment is the fact that electricity and water are both
used in the same area. The mixing of electricity and water causes electrical shorts and this may
result in serious injury or even death.
Managers must continuously remind their staff to be cautious when they are working with
electricity and water in the same area. Equipment must be turned off and unplugged from the electrical socket prior to
cleaning. When the equipment is in use, it should not be used on a wet surface. When the equipment is not in use, it
must be turned off.

6.6 Situations and challenges

Pest Infestation

What are the procedures to follow in your unit once signs of pest infestation have been detected and the section/s need
to be fumigated?
 Once any signs of pest infestation have been detected, your supervisor must be contacted immediately
 The section must be blocked off, as well as each adjoining section to either side and the section across the
corridor
 The section must be stripped and thoroughly cleaned
 Get the professional pest control company in as soon as possible to fumigate the section
 Make sure you have the chemical data sheets for the pesticides used
 Inspect the section properly to identify where the pests could have come from, i.e. Cracks in walls; holes in
ceilings, etc. Have these areas fixed immediately?
 Only release the section for occupancy once you are sure there are no more pests and/or any danger to
customers

Situations and challenges

Shocks from Mechanical Equipment

Causes of electrical shock:

1. Touching bare live wires
2. Handling appliances which are not properly earthed and so are “live”
3. Handling appliances with wet hands
4. Not properly trained in handling equipment

Procedures to follow in the event of shock suffered from mechanical equipment

Procedures:
Electrical shocks cause a person’s heart and breathing to stop and thereby cause him/her to become

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unconscious. Also accompanied by cold clammy skin and/or sweating.

1. Be familiar with emergency numbers, and where they are displayed. Know who your First Aid Officer is,
and how this person can be contacted. Alternatively, notify your supervisor immediately, or get another
staff member to call him/her. Never leave the person alone. Your supervisor, or First Aid Officer must call
for professional/medical/paramedic assistance immediately.
2. Remember not to apply any FIRST AID treatment if you are not a qualified FIRST AID OFFICER.
3. Ensure that the vital organs are functioning; you must listen to his/her heartbeat and see whether he/she
is breathing.
4. Be firm and positive with the person and especially reassuring.
5. Lay the person down in a supine position – flat on his/her back, with the legs raised about 25cm - with the
head low on one side.
6. Cover with a blanket, keep the person warm.
7. An accident report must always be completed.

6.7 Insufficient Cleaning Equipment and Materials

Procedures to follow in the event of insufficient cleaning equipment and materials
Procedures:
 Report the situation immediately to your supervisor
 When you see that the material or equipment is nearing the end, report it as soon as possible so that your supervisor
can order new stock
 If no stock is available, stock can be borrowed from a nearby or sister restaurant.
 Do not allow any stock to run out completely
 Be alert and proactive and report to your supervisor when you see that any cleaning agents are almost empty or
items such as mops and brooms, etc. are close to being discarded. Remember: these items have a short useful life
 Regular inventory must be taken of all cleaning materials and equipment in all areas of your unit
 A minimum stock level must be set and this level must always be maintained

7. Handle and dispose of waste

PURPOSE:

The learner must understand the importance of disposing of waste correctly and base performance on this knowledge

Introduction

The hygienic disposal of waste materials is extremely important in the control of most pests. The accumulation of food
waste and greasy or sticky paper may attract rats and mice and be the breeding place for many insects. It is very
important for the health and safety of customers and staff in hospitality operations to make sure that waste is removed
regularly and safely. Correct and hygienic collection, sorting and disposal of waste will also ensure that re-usable waste is
recycled.

7.1 Following are typical items of waste found in a hospitality environment

Item Definition

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Solid waste  Anything not disposed of down the plumbing system, e.g. soiled nappies, sanitary dressings,
paper, etc.
Trash  Includes a mixture of paper, cardboard, cartons, plastic, disposable linen, wooden boxes,
furniture, cans, bottles, glass, needles, razors, pressurised containers
Garbage  Waste from preparation, cooking and serving of food and general wet waste
Refuse  General term for a mixture of trash and food waste
Liquid waste  Mainly food preparation waste, e.g. leftover sauces, liquids in pans, etc.
Street refuse  Includes sweepings, dirt, leaves, contents of litter baskets
Hazardous  Includes some chemical, cleaning products, flammable and combustible materials (heave duty
waste cleaning supplies), compressed gasses, paints
Residue  Results of incineration, ashes
Waste water  Water used for dishwashing, cleaning floors, washing hands, etc. and water plus contents from
and sewage toilets

7.2 Different Types of Waste Disposal Equipment

Equipment Action
Dustbins / Used for the collection of dry waste, food waste (except liquids), refuse, street refuse, residue ashes
Rubbi sh Bins (cold), solid waste, trash and garbage.
 Must be lined with a rubbish bag
 Emptied after each shift or more often if it gets filled quickly
 Interior should be cleaned regularly
 Kept covered with a well-fitting lid
 Animals must be prevented from access to rubbish bins/areas
 Kept cool, clean & dry
 Rinse out with clean water and detergent daily
 Spray with chemical disinfectant
 Replace in original position
 Wash hands after cleaning rubbish bins
 Handles are essential to facilitate cleaning
 Handles and lids must be kept very clean to prevent cross-contamination of germs
 Outside rubbish bins to be kept at least two metres away from building
 Do not throw anything moist into the bin as moisture accelerates decomposition. Wet
rubbish should be wrapped in newspaper first
 Bins used for different types of waste, e.g. glass, paper, cans, waste, must be colour-coded
and/or clearly marked
 External collection service to remove waste regularly

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Sanibins Plastic containers with lids, found in toilets for collection of soiled sanitary dressings
 Containers are mostly on loan (from Steiner) and changed regularly by them in accordance
with organisational requirements
 Always wear gloves when handling sanibins
 Must be emptied frequently and kept clean for hygienic reasons
 Provide plastic bags for wrapping
 Do not put hands into bin, empty sanibin into a plastic bag
 Inside should be washed daily with warm water and disinfectant, using gloves
 Outside should be cleaned with a wet cloth
 Some units still have incinerators to burn soiled napkins, leaving just a small amount of ash.
This ash can be emptied into a bin when absolutely cold and the incinerator can be cleaned
inside and out when switched off and cooled down
 Contents of sanibins should be disposed of in an incinerator or by chemicals in a special
container
Refuse chutes May be used in tall buildings. Due to unpleasant odours, a certain amount of noise and the
possibility of fire, this method is not considered satisfactory
 The refuse from each floor should be wrapped in newspaper or placed in separate bags
before being dropped into the chute opening from where it enters the ground floor
container
 Not considered hygienic to have these chutes in the kitchen
 Ground-level containers must be emptied regularly
Electric Stand-alone/fitted into tabling in kitchen areas or wash up areas. The motor turns blades that chew
Garbage up waste and it is then washed away by constant flow of cold water. This cold water causes fats
Disposers and greases to solidify so that they are also shredded. The waste washes out through the normal
drain-pipe. They are sanitary, but can be noisy sometimes.
 The apparatus should be used carefully according to the manufacturer’s instructions
 Do not use a drain-cleaning chemical, as its corrosive action may damage the inside of the
unit
 If a disposer jams, switch it off before inspecting it or removing the jammed article
 The following CAN be put into them: vegetable and fruit peels and all fibrous vegetable
matter, egg shells, fish waste, fats, coffee grounds, small bones and other food waste
 The following CANNOT be put into them: tin cans, paper, glass bottles, crockery, cloth,
string, aluminium foil and large bones
Incinera-tor Large machine similar to a furnace, which reaches very high temperatures when burning rubbish.
Used in hospitals and ladies toilets for burning soiled sanitary dressings, bandages, cotton wool, etc.
It is subject to safety laws and national guidelines and a restaurant may need its own license.
 All pressurised containers, glass and containers carrying flammable materials should be
removed before incineration
 When cleaning, the machine should be switched off and allowed to cool off completely
 Wear gloves and empty ash into a bag or bin
 Wipe off outside with a wet cloth
Compacter Takes place in a very large mechanical bin. The rubbish is squashed and compacted in a special
machine machine, ready for collection. Allows for disposal of large amount of waste, being compacted into a
small amount.
 Normally used for compression of metal, paper and plastic

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Importance of regularly cleaning dustbins

 Prevention of foul odours
 Prevention of attracting flies and pests which bring with them germs and diseases
 Prevention of environmental concern to others in the same area

7.3 The Recycling Process

Definition - Recycling is a series of activities that includes collecting recyclable materials – paper,
cans, plastic cups, glass, toner cartridge, newspaper, magazines - that would otherwise be
considered waste, sorting and processing recyclables into raw materials such as fibres, and
manufacturing raw materials into new products.

Following are procedures which should be followed to sort and dispose of materials that can be recycled in the hospitality
environment:

Item Action
Glass  Collected and stored in a container specially used for glass collection
 A heavy duty container should be used in which bottles and glass can be dumped
 Glass is a very popular recyclable item
 Containers must be clearly marked or colour-coded and staff must be clearly instructed about
the correct container to be used
 Once collected, it is sent to a materials recovery facility to be sorted and prepared into
marketable commodities for manufacturing. It is bought and sold just like any other
commodity
 Once cleaned and separated, the recyclables are ready to undergo manufacturing
Paper  All paper waste is collected from different areas and stored in a central area for collection by
a paper supply company
 The paper supply company will weigh the paper and pay your unit accordingly
 If your company has quite a large amount of paper waste, they will even supply your unit with
a special container in which to dump which they will collect once it is full
 Paper used for recycling include newspaper, magazines, books, paper wrappers,
administrative paper waste and light cardboard
 Waxed cardboard is also sometimes accepted, but it must be kept separate.
 Paper should always be stored away from a direct source of heat.
Cans  Empty cold drink cans can also be recycled
 Make sure they are completely empty before putting them in the appropriate container, or
empty contents down the drain
 A separate container must be set aside for cans to be recycled – it must be clearly, marked or
colour-coded as such
 Cans can be compressed with a compactor machine into more manageable sizes before
transportation to the recycling plant
Food  Leftover food can also be recycled
 Pig farmers are willing to collect the food waste as food for their pigs
 Once again, it has to be kept separate from any other rubbish such as paper, plastic, empty
containers, etc.

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The Importance of Recycling

Benefits of Recycling
 There is less pressure on our natural resources when we recycle items
 Company saves costs as the collection companies pays for the waste collected
 Recycling creates new industries and thus creates jobs
 It reduces pollution and saves space
 It saves energy and raw materials

Problems with Recycling

Reasons why some companies decide not to Recycle waste

 The sorting of the different waste materials is very important and is very time consuming
 Organising is very important to ensure the success of recycling waste
 More waste bins of different colour, preferably, are necessary
 A person must be appointed to take care of the sorting and dispatching of the recyclable waste and his salary
does not necessarily equal the amount received for the waste from the collection companies. Thus, cost
outweighs income from waste
 It is very important that staff are trained on the sorting of waste in their own work areas and recycling requires
all parties to work together

7.4 External Waste Collection

Following are procedures which should be followed to sort and dispose of waste materials that
will be collected for disposal by an external company:

Item Action

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External  Waste is collected from the various areas in your unit and placed into the appropriate bins
Waste  It is then stored in a central area for convenient pick up by an external rubbish collection company,
Collection usually the local municipality, on specified days
 Storage containers for hazardous liquid or solid waste should have spring-loaded lids, spout covers and
hold not more than 20 litres
 Hazardous waste includes toxic chemicals and flammable, radioactive or biological substances. They
can be lethal and/or cause detrimental effects
 Provide sufficient waste bins or plastic bags to prevent over-spilling
 Bins should have well-fitting lids and placed in the shade on a stand 250 – 300 mm from the concrete
area with a drainage, which can be hosed down
 Bins must be kept as dry as possible by wrapping wet waste
 Pick up any loose rubbish and put into the bin
 Empty all ashtrays and other bins into one bin
 Ash should not be warm
 Wash and rinse the bins inside and out with clean water and detergent and apply a disinfectant
 Ensure bins are dry before returning it to original position
 Plastic bags must be closed tightly with string or a knot
 Wear the appropriate protective gear, e.g. goggles, gloves, safety shoes, plastic aprons, mask
 Cleaning materials used to clean rubbish bins, e.g. brushes/brooms, must be kept separate from other
cleaning materials and ONLY used for the rubbish bins
 External Company must collect the waste on a regular basis to prevent overflowing of waste which is
a health and safety hazard

7.5 Correct Handling and Sorting of Different Types of Waste

Below are typical procedures to follow in the handling and sorting of different types of waste materials

Item Action
Soiled Nappies/  Seal in plastic bags before putting them in waste bins.
Sanitary Dressings  Wear gloves when handling these items or put an undamaged plastic bag over your hand.
 In some cases, special scented plastic bags are available for this purpose, which will prevent
unpleasant odours.
 Sealing these items in plastic bags help prevent any liquid from spilling
 Sealing them in plastic bags also lessens the possibility of cross-contamination of germs
 These items must then be disposed of in the waste bin

Glass  Must be disposed of separately as it is very heavy and may damage the bags it is placed in
 Dispose of them in the appointed container clearly marked or coloured for glass ONLY
 Broken glass must first be wrapped in paper/newspaper before discarding it, to prevent cuts
or injuries to staff handling the waste.
 Plastic bags are not suitable disposal items for broken glass as they will be torn by the sharp
edges
 A heavy duty container should be used for the disposal of glass
 Glass can be recycled, as previously discussed

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Needles and  A BIG health hazard as they contain human blood/bodily fluid that can be infected by
Razors diseases and germs
 These items must be wrapped in paper or newspaper and then sealed in plastic bags
 Do not touch or pick up the with your bare hands, always wear gloves
 The wrapped and sealed item should then be placed in the waste bins for collection by the
external collection company
Paper  Separated from all other waste materials and placed in the designated containers provided
for paper collection
 If no containers are provided, they can be tied into neat bundles for collection by the
recycling company
 Keep away from hot ash, cigarettes or matches
Cigarettes  Make sure all cigarettes and matches are completely dead before disposal as it can be a fire
Matches and Ash hazard
 Ash must be allowed to cool down completely before disposal
 Do not put hot ash into rubber/plastic rubbish bins
 These items must be collected in a fireproof- steel – container which can seal tightly
 This waste container must be used solely for the collection of ash, matches and cigarettes
 Ash must always be covered as it is very light and can be blown away with the slightest
breeze
 This fireproof container can then be disposed of in the waste bins for later collection by the
external collection company
Food Waste  Food waste may contain bacteria that could make people sick, it is therefore usually disposed
of separately
 Food waste can be ground and washed down with water into the drainage system if a
garbage disposal unit is fitted to the plumbing system
 If such a system is not available, it can be put into a separate clearly marked/colour-coded bin
for pig farmers to collect
 Alternatively, it can be tightly sealed into rubbish bags and put in the waste bins for removal
by the external collection company
 Food waste can attract flies and other pests which bring with them germs and diseases and
must therefore be handled carefully
 Keep the lids tightly on food waste containers
 Some food waste, e.g. vegetable and fruit peels sometimes get used for the making of
compost
 Always wear your protective gear, i.e. gloves, masks, plastic apron, etc.
 Food waste containers must be washed and sanitised daily
Pressurised  These items must be kept away from heat or flames as the gas in them expand when exposed
Containers to heat and cause them to explode
 The waste bins into which they are disposed must thus be kept in a cool place
 If your unit uses incineration as a means of waste disposal, these containers must be
separated from the waste that is going to be burnt
 Pressurised containers, e.g. deodorant cans, must never be punctured or pricked with a sharp
item, they must thus also be kept away from glass, needles and/or razors
 This waste must be placed in the containers provided for removal by the external collection
company
 Wear your protective gear when handling these items, e.g. goggles, mask, gloves, etc.

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Chemicals  Chemicals, such as disinfectants, oven cleaners, degreasers, etc., must be sealed off securely
to prevent any spills
 Chemicals may be poured into outside drains depending on the composition
 Read the instructions very carefully and do exactly as they say
 Wear your protective gear when handling chemical waste, e.g. goggles, gloves, plastic apron,
safety shoes, etc.
 Work away from direct heat or flames with chemicals
 Chemicals can be disposed of in a separate marked container for collection by company who
specifically deals with the removal of chemical waste
 Ensure that all collected chemical waste is placed into containers that will prevent the
likelihood of exposure during handling

Always dispose of waste in the correct manner as indicated above, according to laid down procedures and hygienic
standards. This will prevent foul odours, accidents, injuries, attraction of flies and pests and fire.

7.6 Safety Procedures to Follow for the Disposal of Waste

Below are typical safety guidelines to follow when handling and disposing of waste. Your procedures may differ according
to the type of establishment

Item Action
Organised work  Clean up as you work, disposing of waste cleanly and efficiently. Refuse is the ideal place
for bacteria to grow as it provides food, warmth and time for it to multiply.
Storage  Keep waste storage areas clean and free from waste and debris lying around
 Store waste in the designated areas, away from food preparation areas
 The area where waste bins are kept must be easily accessible to the external collection
company
 This area must be kept free from animals and perpetrators. Dogs and pests damage bags
and cause rubbish to be lying around. Perpetrators gaining access to the building through
this area can steal company property and/or be a threat to staff and customers
 Waste should be removed frequently throughout the day
 Corridors and fire exits must be kept free from waste as it obstructs exits and can cause
injuries and accidents

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Waste bins and  Make use of bin liners, this facilitates the removal of waste without touching it
containers  Remove rubbish by emptying the bin into a disposal bag
 Clean all containers after they have been emptied
 Waste bins, lids, handles and surrounding areas must be thoroughly cleaned and
disinfected daily
 Place all accumulated waste bins away from main building
 Always check inside the bin in case there is anything dangerous, e.g. used needles, etc.,
inside
 NEVER put your hand inside the bin
 Be careful of any sharp objects which may cut through the dustbin bag and hurt somebody
– wrap them separately in paper before putting them in the bin/bag
Sharp objects
 Pick up broken glass by using a dustpan and brush or newspaper
Glass
 Bottles and cans containing fluid must be emptied before disposal
 Always wash your hands after handling waste and refuse.
Wash hands
 Be very careful of any waste that may carry the AIDS virus. Always wear gloves when
Protective
dealing with anything that has bodily fluids on it, e.g. blood, semen, mucous, saliva, etc.
clothing  Always wear your protective gear

Ashtrays  When you empty the ashtrays, check that there are no hot ashes or burning
cigarettes/matches that can start a fire
Food waste  Food waste/leftover food must NEVER be eaten
 Chemical waste containers should be emptied and flushed down a drain
Chemicals  Empty chemical containers must be stored securely to prevent possible accidents, injury or
poisoning.
 Use gloves to pick up any loose rubbish
 Waste material should be separated into wet and dry waste
 There should be enough rubbish bins in the kitchen or work area to prevent rubbish from
being carried from one side of a room to the other.
 Bins should always be covered with a well-fitting lid.

7.7 Importance of Adequate Waste Disposal

The following are sound reasons why waste should be disposed of correctly:
 Prevent the spread of infection
 Prevent the spread of contamination
 Eliminate breeding grounds for bacteria
 Prevention of food poisoning
 Flies, pests and rodents will not be attracted
 Insect infestation will not take place
 Less chance of attracting stray animals
 There will be no foul odours
 Tidy appearance
 Standards of hygiene will be maintained
 Neat, tidy and hygienic working environment for staff
 Image and reputation of the establishment
 Customer satisfaction

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 Reduce the risk of fire

 Prevent injuries or accidents
 Compliance with the law and with environmental requirements
 Increased safety for staff and customers

7.8 Efficiency

Organisational Requirements

Work  You will be required to complete your allocated tasks within the required amount of time.
schedules  You will be expected to follow procedures as directed, to ensure that work is performed and
and completed according to the standards of the organisation.
efficiency  Efficient working methods and adherence to the procedures of your organisation will impact on
the reputation of the organisation.

Consider the following benefits of working according to and meeting work schedules:
You will work quickly and efficiently without wasting time by running around trying to find equipment
and materials.

 Efficient and effective cleaning can only take place if waste has been collected, sorted, handled and
disposed of correctly.
 You will be able to do your job thoroughly.
 You can prevent accidents or injuries by following procedures correctly.
 Customers will be happy because the unit will be clean and hygienic according to company and
national standards. They will come back to your restaurant and the restaurant thus benefits
financially.

 The schedules will be different at each restaurant because of different equipment and methods of
waste disposal, as well as the amount of waste generated daily. You must be fully aware of your
schedule and understand that this schedule has been set to meet certain company requirements,
which will lead to customer satisfaction and repeat business

7.9 Waste not Collected on Specified Day

Below are typical procedures to follow when the external waste collection company fails to collect waste on a specified
day:

Step Action
1.  Follow the company procedures to collect and sort the waste from the various areas in your unit.
2.  Contact the collection company to find out what the problem is and when they are of the intention to collect
the waste.
3.  Contact an alternative waste collection company to collect the waste, the municipality might be able to help
if you do not use them
4.  If there is a truck/bakkie available, it can be arranged that the rubbish be taken away to the local dump site
5.  It can be arranged for the municipality to bring a “Skip”-container into which all the waste can be placed for
collection by them later. This, however, is not advisable as the container is open and will allow for the
attraction of pests and bad odours to circulate

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6.  Remember not to allow waste to accumulate as this is both a health and safety risk

2.11 Waste disposal

Food waste is an ideal breeding ground for bacteria. If not properly maintained it can attract flies, rats, mice and other
pests that can transfer bacteria on their legs and bodies back to the kitchen area. Listed below are some basic rules for
pest control:
 Keep the premises clean at all times.
 Always be on the lookout for pests and look for tell-tale signs such as mouse droppings or footprints, holes in walls
and fly screens.
 Do your best to keep them out, deny access to food preparation areas by closing doors and installing fly zappers.
 Use professional pest controllers to regularly inspect premises.

It is most important to make sure that the health and safety of staff and customers is not compromised by the build-up of
overflowing bins and refuse. Make sure it is collected and removed frequently, especially during peak trading times.
Some businesses have specific cool rooms for garbage to be stored in until collection. These help to reduce bad smells
and pest infestation. Listed below are general rules for garbage disposal.
 Wash your hands immediately after handling garbage or garbage containers.
 Line all garbage bins with plastic liners and replace as needed.
 Clean and sanitise garbage containers frequently.
 Provide lids for all bins.
 Ensure lids are sealed when not in use to protect from vermin and control odours.
 Make sure there are enough garbage bins located in your immediate area.

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