Read this hygiene manual and check your answers.

As kitchen staff you have a vital role to play in hygiene in a food outlet, because you can contaminate foods in many different ways: for example through your skin, in particular your hands, or through your eyes, nose, ears and throat. So what can you do to avoid contamination of food?

• Carefully wash and dry your hands before handling food and wash and dry them again frequently during work. Dry your hands with clean towels, disposable paper rowels or under a hand dryer.

• Never transit from dirty ro clean areas to avoid cross contamination.

• Wear clean protective clothing, such as an apron, overalls or jacket. Visitors should do the same. Keep your personal clothes and other personal items away from where food is stored and prepared.

• Never smoke, chew gum, eat or bring children or animals into a food handling or food storage area.

• Never cough or sneeze over food or where food is prepared or stored.

• If you have long hair, tie it back or cover it and securely tie glasses around your neck.

• Keep your nails short so they are easy to clean and do not wear nail varnish as it can fall off into the food.

• Do not wear jewellery and do not carry any objects such as pens in your pockets, or avoid pockets altogether and use Velcro rather than buttons.

• If you have cuts, make sure they are completely covered by a waterproof plaster or a bandage. Use brightly coloured ones you can see easily if they fall off. Wear disposable gloves over the top of plasters if you have cuts on your hands or when you are hand ling delicate foods and change them regularly.

• Tell your supervisor and do not handle food if you feel unwell.

• Carefully disinfect your work station after each session.

Work in pairs. Choose the five most important personal hygiene rules and design a poster with words and pictures to illustrate them.

My glossary

accident ____________ _ knot ______________ _

anti-slip sole _________ _ leather _____________ _

apron ______________ _ material ____________ _

bandage ___________ ~_ to melt ---------------

burn ______________ _ nail varnish __________ _

button _____________ _ nonflammable ____________

to cough ____________ _ overalls ___________ _

cut ______________ _ protective steel cap

dirt ______________ _ roll-up sleeve________ _

disposable __________ _ safely ------

double-breasted ________ _ securely _______ _

to fold ____________ _ to sneeze --------------

food poisoning ________ _ stained ---------------

food storage area ______ _ sweat ------------

garment _____________ _ to tie ----------------

glove _______________ _ toque

hand dryer __________ _ torchon ____________ _

to handle ___________ _ triangle ___________ _

heat_______________ _ waist----------------

hem _______________ _ waterproof plaster _____ _

jewellery ____________ _ wide sleeve ------------

Unit 4. In the kitchen / На кухне

<== попередня сторінка	\|	наступна сторінка ==>
Complete the conversation with the missing information.	\|	Match the kitchen areas with their uses.

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