Buzeye Zegeye Abebe

PhD Candidate in Management, MBA, MPA ,BA, BED

Works at Wollo University and EDC as UNCTAD
certified Trainer for Entrepreneurship
Contact: +251-920659964
buzeye2006@gmail.com/buze2002@yahoo.com
UNIT 1: Food and Beverage Working
Environment
• Maintaining a safe and secure environment

• Ensuring the health, safety and security of all people in a hospitality

and tourism organization is the single most important concern of all
managers. Whilst it is important that a business makes a profit, at the
end of the day, it is only money. There is no quicker way to lose the
confidence and patronage of people, than by placing people at harm
Cont’d…

• A sad yet alarming fact is that 75% of workplace accidents and injuries
are inevitable.

• By having sound health, safety and security practices in place, the

pain, frustration and costs associated with injuries can be reduced, to
the benefit of all people.
Cont’d…
• Each country will have their own laws in relation to health, safety and
security. There will be a number of laws relating to different aspects
of this important field.
E.g .‘Occupational Health and Safety Act’
• The Act is designed to provide a broad framework for improving standards of workplace
health and safety to reduce work-related injury and illness.

The Act aims to:

• Secure the health, safety and welfare of employees and other people at work

• Protect the public from the health and safety risks of business activities

• Eliminate workplace risks at the source Involve employers, employees and the
organization that represent them in the formulation and implementation of health,
safety and welfare standards.
Policy

• A policy is a statement or rule about an issue in the workplace and

says what the business intends to do about the issue

Examples of policies include:

• Hours of operation

• Use of safety gloves and glasses

• Use of warning signs when cleaning

Procedure
• A procedure sets out step-by-step instructions on how to deal with an activity in the workplace.

Types of procedures include:

• How to use and store chemicals

• How to clean a room

• How to prepare a meal

• How to store food

• Manual handling

• Safe working techniques

• How to handle Emergency, fire and accidents

• Hazard identification & control.

Cont’d…
Ensure equipment is safe for you to use.

• This could mean telling you not to use a hoist until it is repaired and
working properly. Organizations should check equipment regularly, for
safety. It is important you are trained to use equipment properly.
Cont’d…
Provide you with personal protective clothing

 Making sure there are gloves and aprons at your workplace. You can
choose to provide your own personal protective equipment and
clothing but your employer must make sure it is good enough for the
job.
Cont’d…

Ensure that working arrangements are not hazardous to you.

Provide procedures to deal with emergencies that may arise while

you are at work. This means having policies and procedures that tell
you what to do if there is an emergency at work like a fire or a flood.

Make sure you are properly trained to do your job.

Provide the information needed to handle and store chemicals safely

Maintaining professional and Hygienic appearance
Cont’d…
Cont’d…
Cont’d…
Cont’d…
Generally,
Clean and sanitize food production areas
• Cleaning is the process of removing food and other types of soil from surfaces
or equipment, such as bench-tops, counter-tops, tables and chairs.

• Cleaning is the removal of dirt or debris by physical and/or chemical means.

• Cleaning also includes removing food and beverage spills, disposing of waste,
removing reusable items for dishwashing and wiping surfaces with a neutral
detergent
Cont’d…

• Sanitizing is the process of reducing the number of microorganisms

(bacteria) on a surface to safe levels so it will not cause food
contamination.
Cont’d…
• Cleaning schedules are read, interpreted and followed correctly.

• Correct chemicals and equipment for specified cleaning tasks are selected and used.

• Walls, floors, shelves and working surfaces are safely cleaned or sanitized in line with legislative
and establishment requirements.

• sinks and hand basins are cleaned.

• Drains in sinks and hand basins are checked and cleared of obstructions, blocked drains are
reported in line with establishment requirements.

• Floors and walls are cleaned and made free from contamination.
Cont’d…
• Drains, gullies, traps and overflows are cleaned, checked and cleared of obstructions,
blocked drains are reported in line with establishment requirements.

• Surfaces, shelving, cupboards and drawers are cleaned and prepared for use in line with
establishment procedures.

• Rubbish and food waste are safely disposed of in the correct place, and containers are left
clean and ready for use in line with establishment requirements.

• Emergency procedures are followed in line with establishment procedures.

• Accidents or incidents are reported in line with establishment procedures

Clean, sanitize and store food production
equipment and utensils
• Surfaces that utensil types used in food production are made of are identified.

• Chemicals for cleaning or sanitizing kitchen equipment and utensils are

selected and used in line with manufacturers’ and establishment procedures.

• Electrical food production equipment is isolated from power source prior to

and during cleaning and safely dismantled in line with manufacturers’ and
establishment procedures.
Cont’d…
• Food production equipment and utensils are made clean, safe and ready for use within
agreed time frame in line with establishment requirements.

• Food production equipment and utensils are safely cleaned or sanitized according to
manufacturer’s instructions.

• Cleaned equipment and utensils are safely stored or stacked in the designated place, in
line with establishment procedures.

• Cleaning equipment is safely assembled and used, and disassembled in a safe manner,
in line with manufacturer’s instructions and establishment procedures.
Remove waste and soiled linen from the
food production area
• Waste is sorted and disposed of in a safe and hygienic manner, in line
with legislative, establishment and environmental requirements.

• Cleaning chemicals are disposed of safely in line with legislative,

environmental and manufacturers’ instructions.

• Linen is sorted and removed for cleaning or disposal in line with

establishment procedures
Food, diet and nutrition

• What we eat and drink to help keep us alive and well, to help us grow,
develop, work and play is called food.

• Food is anything edible. It includes all foods and drinks acceptable for
that particular society, culture or religion.

• It includes all foods and drinks acceptable for that particular society,
culture or religion.
Cont’d…

• Food gives us a feeling of comfort and satisfaction.

• Eating certain foods establishes our identity.

• What we eat and how we eat makes up our food habit.

Cont’d…

• Most of our food habits are learned in the home from our parents.

• As we grow up, our experience and learning help us to change some

of these food habits.

• You are learning about food and nutrition in order to be able to teach
and help mothers to change their food habits for the better.
Diet

• is the sequence and balance of meals in a day.

• It is concerned with the eating patterns of individuals or a group.

Some people may eat twice in a day (breakfast and dinner); others
may eat four times (breakfast, lunch, snack and dinner); still others
may seem to be chewing all day long.
 Nutrition

• Nutrition is the interaction between food and the body. It is about the
nutrients contained in food, and their action, interaction and balance in
relation to health and disease. It is the process by which people can ingest,
digest, absorb, transport, utilise and excrete food substances.

• In addition, nutrition is concerned with social, cultural and physiological

implications of food and eating. In general, the science of nutrition is the
science of showing how food nourishes the body
 Nutrient

• A nutrient is an active chemical component in food that plays a specific

structural or functional role in the body’s activity. Sugars, starches and fibre
are often grouped together as they are all carbohydrates. Vitamins and
minerals are needed in very small amounts and they are called
micronutrients
Under nutrition

• More than 50% of all deaths in children under five are caused by
undernutrition

• Undernutrition contributes to more than 50% of all deaths in children under

the age of five. It does this by impacting on children’s strength and making
illness more dangerous. An undernourished child struggles to withstand an
attack of pneumonia, diarrhoea or other illness — and illness often prevails.
Undernutrition is caused by poor feeding and care, aggravated by illness
Cont’d…

• The consequences of malnutrition for Ethiopia if no action is taken are

enormous. The greatest functional consequences of malnutrition for
children are increased risk of illness, and death; and for those who
survive, mental impairment and reduced capacity to produce and
contribute to the economy of the country.

• Based on a national study, malnutrition contributes to an estimated

270,000 deaths of under-five children each year
Cont’d…

• Beyond the individual human suffering, malnutrition reduces mental

development and, thus, will mean slower learning throughout life.

• Malnutrition also reduces work productivity, as stunted, less educated

and mentally impaired adults are less productive.

• The productivity losses due to malnutrition in Ethiopia over the next

ten years will be 144 billion ETB.
Nutritional indicators for Ethiopia. Source: 2005 Ethiopian
Demographic and Health Survey (DHS)

Type of nutritional problem Rate

Children under-five who were

Stunted 47%
Wasted 11%
Underweight 38 %
Women (15-49 years) who were:
Chronically malnourished (Body Mass Index [BMI]* less
27%
than 18.5)
Cont’d…
Vitamin A deficiency:
Children from 6-59 months old 61%
Iodine deficiency:
Goitre (IDD)
Children with goitre 39.9%
35.8%
Mothers with goiter
Ethiopian households consuming iodised salt 4.2%
Iron deficiency anaemia:
54%
Children age 6-59 months
Food and nutrition: cultural and religious taboos

• Pregnancy — women do not receive enough care; the work burden of

the mothers is not alleviated.

• Breastfeeding — colostrum discarded; the new born is forced to

swallow butter.

• Infancy/childhood — children eat last; the quality of their food is poor.

• Women — gender bias; women eat last and only have the leftovers.
Nutrition, health and development

• You have probably heard the saying ‘You are what you eat’. The health
of your body depends on what you feed it on, just as a healthy plant
or anything else will grow better in rich soil and good conditions
Cont’d…

• nutrition is a foundation for health and development. Better nutrition

means stronger immune systems, less illness and better health for
people of all ages. Healthy children learn better and grow better.
Healthy people are stronger, more productive, and better able to
break cycles of poverty and realise their full potential.
•The End…