INSTITUSI LATIHAN

KEMAHIRAN BELIA DAN SUKAN

PERFORMANCE REPORT
SHF 3312

HYGIENE, SAFETY AND FOOD HANDLING

BY
NO NAME IC NUMBER

FOR

PUAN SHAHRIDAH BINTI AHMAD

 TABLE OF CONTENTS

NO PAGE
 INTRODUCTION

DEFINITION OF HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP)

3 TYPES OF HAZARD
SEVEN (7) PRINCIPLES OF HACCP

PERSONAL HYGIENE

KITCHEN FLOOR PLAN

LIST OF KITCHEN EQUIPMENT IN MAINKITCHEN

OVEN

SALAMANDER

STOVE

RICE COOKER
 5 EQUIPMENT SOP

1) OPEN MAIN SWITCH

2)MAKE SURE THE GAS REGULATOR IS

CLOSED BEFORE LIGHTING THE FIRE

4) OPEN THE GAS REGULATOR

3) POINT THE LIGHTER TOWARDS THE BURNER

PEPARED HYGIENE ACTIVITIES IN THE KITCHEN

STEPS WASHING HANDS

STEPS WASHING SINK

STEPS CLEAN WORKING TABLE

PREPARE SAFETY ACTIVITIES IN THE KITCHEN

STEPS IN PREVENTING CUT

STEPS IN PREVENTING BURNS AND DEALING WITH FIRE

STEPS IN PREVENTING INJURIES FROM MACHINE AND
EQUIPMENT
 STEPS IN PREVENTING FALLS

1)TAKE THE MOP AND WIPE THE SPILLED SURFACE

2)WIPE THE SURFACE OF THE FLOOR

UNTIL DRY

3) AFTER FINISHING MOP PUT A

SIGN THAT THE PLACE IS
DANGEROUS AND YOU HAVE TO
WALK CAREFULLY
STEPS IN PREVENTING STRAINS AND INJURY FROM LIFTING