Maintain highest professional food quality and sanitation standards within the restaurant. Job Duties: 1. Creates a menu for the restaurant 2. Plans and schedules the work done by other chefs 3. Requests for food that is required for the kitchen if running short 4.
Nails should be trimmed as well since both hair and nails are two of the most common physical contaminations. Staffs should be wearing proper uniforms with such as caps to ensure hair is away from the face. Uniform requirements are also needed to provide safety to the staffs themselves such as loose pants in in case of hot oil spillage and flames caught it can be quickly removed, and aprons should be worn in prepping areas. Managers should also observe and check if staffs are in good health condition to work. They have the right to exclude any staff showing signs of severe symptoms such as
Professionalism Essay There is a great deal of ease in wearing scrubs to work and most all of the interns and residents do this. We were told at the beginning of the rotation that some attendings preferred that we dress in business casual with our white-coats, and that some attendings don’t care. We were told that we should simply ask the attending if it’s okay to wear scrubs and go from there. However, I felt that it would be bit out of place to ask an attending, who was wearing business casual and whitecoat, if I could wear scrubs. Every single day for the past 3 weeks, I’ve seen Dr. Mustafa in professional attire.
The hand washing can reduction in the caring of Pathogens on hands decrease a large number of infection in community and Nosocomial infections in hospital and critical care areas. The use of antimicrobial results in decreased mortality and morbidity. The plain soap and water and antibacterial solutions are used when you see physically dirt or some particles on your hands at that time you cannot use alcohol based rubs. When you touched a patient or have done some work if dirt or particles are not present you can us alcohol based rubs. The simple soap and water can remove physically some kinds of microbes but cannot kill them but antibacterial solution kills or inhibit the microorganisms.
To wash my hands I would put the soap on one hand & then interlink my fingers & rub my palms until the soap covers both palms, back of hands & every finger. 4.4 Describe when to use different types of personal protective equipment. I would use protective equipment such as gloves, aprons and masks during any type of personal care or handling waste or bodily fluids, for instance, I would wear gloves when requiring a patient to take a UDS (Urine Drug Screen). 5. Know how to move and handle equipment and other objects safely.
1.3 Key terms HACCP, Hygiene, 1.3.1 HACCP Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection.
The thing that we found are commonly found in every hand and don’t harm us if indigested. Introduction The different soaps have different effects on the bacteria and fungus that are found in the hand. Antibacterial soaps are help for not spreading the bad bacteria but it also kills the helpful bacteria that are beneficial for hands. The author Remy Melina say that we “needs bacteria to maintain a healthy, balanced environment on your skin…” (paragraph 6). Antibacterial soap can be good in the healthcare settings.
Cross contamination is define as the “process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.” (dicinary.com) Food must be stored in a ways that prevent cross contamination, storing items away from walls and at least 6 inch off the ground will help prevent contamination. The reason for this is, it’s easier and safer to clean walls and floors. Not to mention for the rare case an animal come into the kitchen they can not reach the items and it will be easier to fix any damage they cause. Storing food in intended containers help keep food separated and help prevent cross contamination. One would not like to have their raw meat stored in the same box as the chopped mushrooms.
To ensure clean and hygienic environment not only extending to hotel properties, but also to guest properties is also taken into consideration by the Laundry section of the housekeeping. The following report focuses on the two of the main aspects of the department, one are the guest supplies and the other being the laundry supplies. It describes guest supplies, followed by its methodology and importantly the modern trends in the area stating few examples from the industry itself. The report then analyses the importance of laundry and the emerging trends in the sector for the betterment of hotel and the environment in few