PRACTICE

PERSONAL
GROOMING AND
HYGIENE
 HYGIENE- Is keeping the body clean, and helps prevent
the spread of germs.

 GROOMING- is caring for the fingernails and hair

example of this activities would be styling hair, shaving
and painting fingernails. Good Grooming also includes
Clothing, Footwear, Accessories, Hairstyle, Make-up and
Nails
  PERSONAL HYGIENE PRACTICES
 Wash your hands Frequently
 Bathe
 Brush your Teeth at least Twice a day
 Floss your Teeth Daily
 Take Care of your Nails
 Wear Clean Clothes
 Get Restful Sleep
  Benefits of Good Grooming and Hygiene
 Keeping you Healthy
 Boost your Confidence
 Reduce the Risk for Disease
  PRACTICESAFE AND
HYGIENIC HANDLING,
STORAGE OF FOOD,
BEVERAGE AND MATERIALS
 All foods, if handled properly, can be safe. Handling
food properly and safely is essential to preventing
food borne illness.
 From the time the food is delivered to the minute it
is served to the customer, food safety should be at
the top of the list.
 Safe Food handling Tips
• Do not wipe your hands on your clothing.
• Use paper towels to clean up during food preparation and serving.
• Change gloves, utensils and dishes when changing functions.
• Prepare precooked frozen foods exactly as the packaging state.
• Wash or sanitize utensils, which fall to the floor.
• Pick up and hold all tableware by the handles.
• Store tableware away from dust.
• Be careful when lifting lids from hot food.
  TYPES OF FOOD STORAGE
1. CHILLING
2. FREEZING
3. SUGARING
4. SALTING
5. CANNING
6. VACCUM PACKING
  STORAGE OF BEVERAGES

Most unopened drinks sold at room temperature

should be kept in the pantry or in a cool, dark
place. Items from the refrigerator cases should be
refrigerated at home, even if they’re labeled shelf-
stable: fluctuating temperatures can compromise
flavour.
  STORAGE OF MATERIALS

STORE KITCHEN EQUIPMENT IN CUPBOARDS OR DRAWERS

WHERE THEY WILL NOT COLLECT DUST AND GRIME.
BEFORE STORING KITCHEN EQUIPMENT, DISINFECT
STORAGE RECEPTACLES AND SHELVING WITH
DISINFECTANT OR WITH A SOLUTION OF 1 TABLESPOON OF
BLEACH TO 1 GALLON OF WATER
  IDENTIFY AND RESPOND TO HYGIENIC RISK
Risks are future events or conditions that have a probability of occurrence
and an impact to the project if they occur.
Identifying the risk is only the beginning of the risk management process.
FIVE STRATEGIES RESPONDING TO RISK
1. IDENTIFICATION- WRITE DOWN ALL THE RISK THAT MAY OCCUR AND ASK FOR
HELP.
2. ASSESSMENT- EVALUATE EACH RISK BY DETERMINING THE LIKELIHOOD OF IT
AND ITS LEVEL.
3. MITIGATION-IMPLEMENT PROCESS CHANGES TO REDUCE THE IMPACT OF EACH
RISKS.
4. MONITORING- REVIEW THE PROGRESS OF THE PLAN AND CHECK IF A RISK HAS
OCCURRED.
5. REPORTING RISKS- COMMUNICATE THE EFFECTIVENESS OF THE RISK PLAN TO
STAKEHOLDERS.
  CLEANING AND DISINFECTANT
CLEANING- IS THE ACTION OR PROCESS OF REMOVING
UNWANTED SUBSTANCES, SUCH AS DIRT , INFECTIOUS
AGENTS, AND OTHER IMPURITIES, FROM AN OBJECT OR
ENVIRONMENT.

DISINFECTANTS- ARE CHEMIAL AGENTS DESIGNED TO

INACTIVE OR DESTROY MICROORGANISMS ON INERT
SURFACES.
2 TYPES DISINFECTANT
OXIDIZING DISINFECTANT
NONOXIDIZING DISINFECTANT