BASIC & PERSONAL HYGIENE - Spur...

MODULE 03

BASIC & PERSONAL HYGIENE

TRAINER’S GUIDE

COPYRIGHT This manual is copyrighted to the Spur Corporation. No part of this manual may be reproduced or transmitted in any form or by any means whether electronic or mechanical, which includes photocopying, recording or any other information recording and retrieval system, without the express written permission of the Spur Corporation.

Contents 1 NOTES TO THE TRAINER ........................................................................ 1

2 HOUSEKEEPING RULES .......................................................................... 2

3 COURSE OBJECTIVES ............................................................................. 2

4 INTRODUCTION: THE IMPORTANCE OF HYGIENE................................. 3

5 FACTORS THAT ENCOURAGE BACTERIAL MULTIPLICATION................. 4

6 WAYS TO DESTROY GERMS.................................................................... 6

7 AVOIDING CROSS-CONTAMINATION .................................................... 7 7.1 PERSONAL HYGIENE....................................................................................7 7.2 HANDLE FOOD CORRECTLY ...........................................................................8 7.3 HANDLE EQUIPMENT AND UTENSILS CORRECTLY ..................................................9

8 HANDLING CLEANING EQUIPMENT CORRECTLY. ................................ 10

9 COLD FOOD STORAGE .......................................................................... 12

10 MAINTAINING THE COLD CHAIN ...................................................... 14

11 HYGIENICALLY STORING DRY FOOD PRODUCTS............................. 15

12 CLOTHING AND UNIFORMS .............................................................. 16 12.1 GRILLERS’ UNIFORM ................................................................................. 16 12.2 MALE AND FEMALE PRODUCTION STAFF UNIFORM ............................................. 17 12.3 MANAGERS’ UNIFORM ............................................................................... 17 12.4 KITCHEN MANAGERS................................................................................. 17 12.5 WAITRONS’ UNIFORM ............................................................................... 17

13 CONCLUSION..................................................................................... 19 13.1 RECAP .................................................................................................. 19 13.2 THE LAST WORD ..................................................................................... 19

14 ANNEXURES....................................................................................... 19

15 THE IMPORTANCE OF HYGIENE VIDEO TEST QUESTIONS & ANSWER SHEET.......................................................................................................... 20

16 THE IMPORTANCE OF HYGIENE VIDEO: QUESTION SHEET.............. 25

17 THE IMPORTANCE OF HYGIENE: PRACTICAL ASSESSMENT............. 29

18 MULTIPLE CHOICE QUESTIONNAIRE................................................ 30 18.1 THE IMPORTANCE OF HYGIENE: PRACTICAL ASSESSMENT SHEET ........................... 33

19 THE IMPORTANCE OF HYGIENE: TRAINING TRACKING SHEET ....... 35

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11 NNOOTTEESS TTOO TTHHEE TTRRAAIINNEERR

Please watch the video and read the documentation carefully to ensure that you

are familiar with the content of the different sections of this training aid, before your training begins.

Although there are areas which will require you to explain things to the trainees, the program is mostly based on the following Learning Principles: • As trainer, take note of each trainee’s previous working experience and his or

her Spur knowledge and pitch your training accordingly. • Trainees must take responsibility for their own learning and develop suitable

action plans during group discussions • Trainees control the pace of learning. The trainer’s role is to extract

information from the trainees by asking questions and referring to scenes in the video, rather than to teach or tell

• The trainer will get buy-in from trainees by helping them to understand what is in it for them by always explaining WHY tasks are done, or done in a certain way

• The trainer asks questions to help guide the learning process • The main objective of the trainer is to help the trainees understand how they

will implement all the information and principles learnt from the video, in store.

The training is video-based and is divided into 10 sections (including the Introduction). The video introduces each section and this is to be followed by the trainer questioning the trainees on what was viewed in the video. This trainer’s guide will tell you what questions to ask after each section of the video.

There will be an evaluation & written test at the end of the program. Learners are required to pass this evaluation. Evaluation & test scores sheets (located at the end of this document) are to be completed & forwarded to your Operations Manager.

In the document, there are symbols that are used for ease of reference. These are:

Questions Allows the trainer to ask questions that prompt a response from the trainees - Answers that can be expected will be located after each question.

Play the video to the PAUSE break The video has 10 breaks that allow for a recap of each section and other discussions among trainees. (Note: All the trainees must participate.) Discuss This allows for discussion of important points among trainees.

Tips / Suggestions This provides the trainer with practical tips and suggestions in how to answer questions posed by the training information

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22 HHOOUUSSEEKKEEEEPPIINNGG RRUULLEESS

It is important that you explain the housekeeping rules of the training session before commencing: 1. Video duration - The video duration is approximately 39 minutes.

2. Breaks – explain how often breaks will occur (Ideally breaks should occur every 45 minutes)

3. Workbooks – explain how they should be used. Inform them that it is to their benefit, that they take notes in the space provided, while viewing the video.

33 CCOOUURRSSEE OOBBJJEECCTTIIVVEESS

Once the trainees have completed this training course, they will clearly understand the following: 1. Why hygiene is important

2. What causes bacteria to multiply

3. Ways to destroy bacteria

4. How to avoid cross contamination in food

5. How to store cold foods and maintain the cold chain

6. How to store dry foods

7. Correct dress codes and uniform requirements

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44 IINNTTRROODDUUCCTTIIOONN:: TTHHEE IIMMPPOORRTTAANNCCEE OOFF HHYYGGIIEENNEE

Play the video to the PAUSE break.

Why is hygiene so important? • Guests will not want to eat in our stores if they think they are dirty • Bad hygiene can make guests and staff members’ sick How can bad hygiene affect our stores? • Our guests would not come back and we would lose our business • If guests get sick from food we serve them, they will tell others. These stories will

spread and stop other possible guests from coming to our store • It causes unnecessary wastage of products, which will increase our food costs

How can good hygiene practice benefit our equipment? • Less dirt and grime on our equipment will ensure it has a longer lifespan • Well-cleaned equipment will mean less repairs and maintenance costs • A well-cleaned piece of equipment will offer more reliability & will produce a good quality

product

How can good hygiene practice benefit our store in general? • A clean environment, with clean equipment, gives bacteria less chance to breed, which in

turn keeps everybody healthy • Everybody works more effectively in a clean environment • A clean environment prevents infestation

Discuss with the group the three factors that contribute towards good hygiene:

1. BE CLEAN! Make sure that everything in the store is dirt free, not just the things that

are visible to the eye. Things like lights, ventilators & extractor fans must be cleaned regularly. Utensils, hot-rock trays, boards, hoyans, chopping boards, etc must be sterilized and scrubbed regularly.

2. BE HYGENIC! In order to ensure that your store is germ-free, it is important to sanitize as you clean. Sometimes soap and water is not enough to get rid of bacteria. Ensure that you wash and sanitize your hands after visiting the toilet, as handling food with dirty hands is one of the fastest ways to spread germs and bacteria.

3. GET ORGANIZED! If things are kept tidy and stored in the right place it makes it easier for everyone to keep the place clean.

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55 FFAACCTTOORRSS TTHHAATT EENNCCOOUURRAAGGEE BBAACCTTEERRIIAALL MMUULLTTIIPPLLIICCAATTIIOONN

Play the video to the PAUSE break. What four things do bacteria need in order to multiply? 1. The correct temperature – between 5 and 65 degrees Celsius

2. Time – under the right conditions bacteria can double in quantity every 20 minutes

3. Moisture – water, blood, coffee or condensation all aid bacteria growth

4. Food – dirt, blood, urine, faeces or food will assist their growth Discuss with the group common examples in store which can aid bacteria to multiply and how to prevent this. Temperature: Example: if sauce is taken out of the fridge and placed straight into the bain-marie without heating it first, this will cause bacteria to thrive and can make our guests very sick if they eat the sauce. Prevent by: heating the sauce to 75 degrees Celsius and above for at least ten minutes before placing it in the bain-marie. (Note: Salmonella is only destroyed when food is heated above 72 degrees Celsius. Bacteria Spores are destroyed when food is heated above 100 degrees Celsius) Other examples: ribs & chips stored near the grill. Hot veg. The collection of central delivery orders, in vehicles that are open & that have no refrigeration facilities. Open fridges. Please discuss why. Moisture (wet or damp conditions): Example: neglecting to regularly clean and dry the drip trays of the ice-cream, soda and coffee machines, giving the bacteria TIME to multiply. Prevent by: checking the drip trays and cleaning and drying them regularly. Wipe up any liquid spilled around the machine and sanitize the area with a clean cloth and some sanitizing liquid. Example: place mats not being wiped clean regularly or being piled up in a heap while they are still damp. Prevent by: regularly wiping down both sides of the placemats with hot soapy water and an anti-bacterial solution and then drying them well with paper towels. Other examples: Wet mops, cloths in aprons, wet store floors. Please discuss why.

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A Food Source: Example: food that should be kept in the fridge and is left out of the fridge for a long period of time. Food that is left uncovered. Prevent by: making sure that all cold items of food are returned to the fridge straight after use. Making sure that all food is covered or stored in clean sealed containers Other examples: Salads on the Valley. Garnish in top fridge inserts. Salad Dressing & BBQ sauce. Please discuss why. Time: Example: deliveries that are left on the kitchen floor at the ‘temperature danger zone’. Prevent by: checking the temperature of all goods on receiving them & packing them away immediately in cold storage or in store rooms. Other examples: chopping boards, guests’ tables, dustbins, utensils lying in buckets of water - that are only cleaned at the end of a shift. Please discuss why.

Remember: If we take away just one of the four factors that bacteria needs in order to multiply (the correct temperature, time, food or moisture) then bacteria

cannot multiply!

Temperature Conditions Bacterial Action Safety

-18°C Freezers Dormant – not able to multiply from -3°C

Safe

4°C Cold stores and Fridges

Most Bacteria unable to multiply

Safe

5°C - 63°C Room temperature

(10°C - 36°C)

Body Temperature

(37°C)

Warm Food

(38°C - 63°C)

Bacteria able to Multiply

DANGER = TDZ

64°C – 72°C Keeping food hot (food must be preheated before it is stored at this temp to 90°C)

Most bacteria can’t multiply

Safe

73°C – 100°C Cooking temperatures Most bacteria die (NB Salmonella is destroyed when exposed to temp above 72°C)

Safe

Above 100°C Boiling food and pressure cookers

Most bacteria and bacterial spore killed

Safe

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66 WWAAYYSS TTOO DDEESSTTRROOYY GGEERRMMSS

Play the video to the PAUSE break Name the two ways in which we can kill germs and bacteria. 1. With heat – if we heat food, cutlery or other utensils to above 75 degrees Celsius, we will

kill the bacteria.

2. By sterilizing (with anti-bacterial chemicals) How can we slow down bacteria growth? • By storing food at lower or higher temperatures than the “danger” zone (between 5

degrees Celsius and 65 degrees Celsius) It is important to sterilize food, which is going to be consumed raw, like salads and garnish. What methods can we use to prevent bacteria growth when preparing these food items? • Garnish and salad items should be washed in salt water, as salt is a natural sterilizer. • Bacteria don’t like acid! By drizzling lemon or orange juice, which has a high acid

content, over the fruit in the salad valley, we will kill off the germs and bacteria. Discuss with the group the correct ways to prevent bacteria growth when storing food items: 1. Storing food for long periods of time (freezing food): Food must be frozen at –18 degrees

Celsius. It can then be stored for a period of up to 3 months.

2. Storing fresh food (meat, fruit and vegetables): Store these items in the fridge at no more than 4 degrees Celsius.

3. Make sure not to leave the fridge doors open for long periods, as this will allow warm air to enter the fridge, which will raise the temperature inside the fridge and allow bacteria to start breeding again.

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77 AAVVOOIIDDIINNGG CCRROOSSSS--CCOONNTTAAMMIINNAATTIIOONN

Play the video to the PAUSE break Bacteria do not have legs or wings and rely on us to carry them from one place to

another. It is important that we take care to prevent cross-contamination. What is cross-contamination? • It is the transfer of bacteria from one source to another. Discuss the various ways in which cross-contamination can occur in our stores: • By not washing and sanitizing our hands after visiting the toilet, and then handling food. • By using dirty, damp cloths to wipe down tables and other surfaces like placemats. The

bacteria are then transferred from the cloth to the surfaces we have just wiped. • By chopping garnish with the same knife that we have just used to cut meat with, or by

chopping the garnish on a chopping board which has blood on it from cutting meat. • By storing chicken in the same container as red meat. • By tasting food with our fingers. • By using the same spoon to taste or stir different products. • Personal Hygiene this point is actually the heading of the next section of work, formatting

has been lost

77..11 PPEERRSSOONNAALL HHYYGGIIEENNEE Discuss the importance of personal hygiene in preventing cross contamination of food products: • Hands are the most common way in which bacteria are transported. It is important to

wash them regularly. • They must be washed before touching food, after emptying bins or cleaning and after

eating or taking a break. • Hands must be washed in a basin meant for hand washing only! No food or equipment

may be stored or washed in this basin. • You must wash your hands under hot running water and use anti-bacterial soap from a

soap dispenser. Soap bars trap bacteria and are not acceptable. • Hands must be dried using paper towels only. Cloth towels are not acceptable as they

also trap bacteria and hand dryers are not effective. • A hand gel sanitizer dispenser must be available in all kitchen sections to allow staff to

sanitize their hands whenever necessary. • Always wash your hands immediately after you have coughed or sneezed in them!

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• It is important to wear a cap in the kitchen area to hair from falling into the food. • At Spur, everyone has to wear a cap in the kitchen, even the manager. • No nail varnish or jewellery are to be worn when working with food. • Food and dirt can become trapped in or under a ring, for example, and bacteria can then

be carried to other food products in this way. • No smoking is allowed in food preparation areas.

77..22 HHAANNDDLLEE FFOOOODD CCOORRRREECCTTLLYY Discuss how to handle food correctly in order to prevent cross contamination: • If food products are stored & prepared correctly the risk of cross contamination is greatly

reduced. • Raw foods and cooked foods must never be stored together. • If we are storing both raw and cooked foods in the fridge, the cooked food always goes

on the shelf above the raw food. • This is to prevent any contaminated juices or blood from the raw food dripping onto the

cooked food. • All food items must be stored in sealed containers or covered with foilene or cling wrap.

This helps keep bacteria OUT. • Food may not be stored in containers that are made from: wood, pottery, tin, cardboard

or paper – as these materials are porous & impossible to keep clean. • When checking the weights of meat portions: always place different types of meat on

different plates- before weighing, to prevent contaminating the scale. • All fruit and vegetables (including garnish and Salad Valley items) must be washed before

being stored. This is especially important for root vegetables such as potatoes or carrots. They contain dangerous soil bacteria and must be washed well.

• “Cold” items such as ribs or chips must not be left near the grill for long periods of time as this gives the bacteria the “heat” it needs in order to multiply.

• Wherever possible, use tongs to handle food. • Use the F.I.F.O stock rotation method when storing food items.

RECAP THE FIFO SYSTEM WITH THE TRAINEES:

FIFO stands for First In, First Out:

Newer food must always be packed behind older food to ensure that the older product is used first.

If all food packaging is marked with a received by and use by date before storage, it ensures that the older stock is never left to spoil.

It assists in decreasing wastage of food products. It prevents over-ordering. It ensures that the guests always receive a good quality product. It helps you to keep track of the stock you have in store and helps prevent theft because

people are aware that you check your stock regularly. It has a positive effect on our food costs.

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77..33 HHAANNDDLLEE EEQQUUIIPPMMEENNTT AANNDD UUTTEENNSSIILLSS CCOORRRREECCTTLLYY To prevent cross-contamination, different colour-coded chopping boards are used to prepare various products. Namely? • BLUE is used for prepping our pork products. • RED is used for preparation of meat such as beef and lamb, and nothing else! • GREEN boards are used for fruit, vegetables and garnish only. • YELLOW is used for all our chicken products. • WHITE boards are used for prepping bread and cheese. After use, what is the correct way to clean these boards? • They must be scrubbed in hot soapy water and sterilized with antibacterial solution after

each use. • They must be stacked on their sides when storing to allow all moisture to drain from the

boards. • Don’t store different coloured boards together – they are to be stored separately in their

designated sections. What kind of boards do we use at Spur and why do we not use wooden chopping boards? • We use teflon boards and replace them when cutting marks appear on the board, as

these grooves trap dirt. • Wooden chopping boards cannot be cleaned properly and house bacteria.

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88 HHAANNDDLLIINNGG CCLLEEAANNIINNGG EEQQUUIIPPMMEENNTT CCOORRRREECCTTLLYY..

Play the video to the PAUSE break Discuss the importance of using colour-coded cleaning equipment in the various sections: • Each area has a designated colour for cleaning equipment to ensure that, for example,

the same mop, which is used to mop the toilet floor, is not used to mop the floor in the kitchen or grill section, as bacteria are spread in this manner.

Discuss the various items of equipment needed in each section: • A mop with a colour coded handle • Colour coded cloths • A heavy duty scrubbing brush • Two buckets – one colour is to be used for soapy water and one for clean rinsing water. • A scraper so that steak knifes are not used for scraping gum off the bottom of tables or

for scraping muck off the floor. • Spray bottles of sanitizer • The grill section is always supplied with it’s own grill brushes to prevent cross-

contamination. What colour is the cleaning equipment that is used in each section? • The Grill Section

RED • The Tex Mex Section

RED • The Making Section

YELLOW • The Kitchen

YELLOW • The Toilets

BLUE • Front of House

WHITE • The Refuse Yard

GREEN

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Why is it necessary to sweep an area before it is mopped? • Sweeping gets rid of the dirt, where as mopping cleans the floor. If we do not sweep

before we mop we are simply moving dirt from one area to another. • At the end of each shift, all mops must be washed in hot soapy water and placed in a

sterilizing solution in order to destroy bacteria.

REMEMBER: Do not store or wash food in cleaning containers!

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99 CCOOLLDD FFOOOODD SSTTOORRAAGGEE

Play the video to the PAUSE break The best way to store food products and keep them from spoiling is to refrigerate

or freeze them. What is the correct temperature for fridges? • Fridges – 3 to 4 degrees Celsius. Anything above this will allow bacteria to multiply. This

also applies to bar and walk-in fridges. What is the correct temperature for freezers? • Freezers – the ideal temperature is –18 degrees Celsius. Food stored in freezers must not

be frozen for more than 3 months. Discuss the ways in which we can ensure that our refrigeration equipment continues to work effectively and minimises the risk of bacteria growth. • Ensure that all fridge doors remain closed. Make sure that the curtain to your walk in

freezer is not damaged or broken. Never hang the curtain over the door of the fridge as this can damage it.

• Ensure that all seals are in a good condition and securely fitted so that cold air does not escape.

• Make sure that food stored in the fridge or freezer is well covered. This traps cold air around the food and prevents freezer burn and cross-contamination.

• Do not overload your fridges and freezers. This prevents cold air from circulating around the food and allows bacteria to thrive.

• Defrost your fridges and freezers regularly. Increased ice build-up puts unnecessary strain on the motor and will result in excess repairs and maintenance costs.

• Empty overflow catchments daily. The water collected in these containers is a great breeding ground for bacteria.

• Do not store hot food in the fridge. This will cause condensation inside the fridge, which causes cross-contamination. The temperature will also rise to above 5 degrees Celsius.

• Keep your fridges clean! There is not point in storing good quality food products in a dirty fridge!

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Why is it important to issue the correct amount of product to the front section fridges? • They are continuously opened and closed during a shift. This causes the temperature to

fluctuate continuously • Items stored in the under bar fridges therefore have a limited shelf life • If excess stock is issued to the front fridges, it is more likely that food will go off, as it will

not be used quickly enough

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1100 MMAAIINNTTAAIINNIINNGG TTHHEE CCOOLLDD CCHHAAIINN

Play the video to the PAUSE break What does the term, “The Cold Chain” refer to? • It means keeping food at the correct temperature- constantly (all the time,) under

hygienic conditions – to ensure that it remains fresh & ‘safe’ until served to our guests To ensure that food products are kept in a clean and sterile condition, our suppliers are also responsible for maintaining the cold chain. Discuss with the trainees, the factors that we should check, when accepting deliveries, to ensure the cold chain has been maintained: • Check that all frozen goods delivered to your store are frozen at –18 degrees Celsius -

before you accept them. Use a thermometer to check the temperature. • Send the goods back if they are not delivered at the correct temperature. • Make sure that all packaging is dry and intact (not broken). If packaging is damaged or

damp - this could mean that the food has been contaminated. • Make sure your supplier knows that you will only accept goods delivered in the correct

condition. • Once you accept delivery of these products, pack them in the fridge or freezer

immediately. Leaving them in the temperature danger zone (TDZ) will dramatically reduce their shelf life. (For every hour that food is stored at the “TDZ” i.e. 50C to 650C, it looses 4 hours of shelf life.)

Discuss how to maintain the cold chain when defrosting frozen products for prepping: • Remove the item from the freezer; place it in a waterproof container. • Place the container in the fridge until the food has defrosted sufficiently for prepping. • Do not place frozen foods in hot water in order to defrost.

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1111 HHYYGGIIEENNIICCAALLLLYY SSTTOORRIINNGG DDRRYY FFOOOODD PPRROODDUUCCTTSS

Play the video to the PAUSE break Which food items in our store fall into the “dry food” category? Things like: • Flour • Sugar • Rice • Coffee & Tea, etc. Discuss the correct storage of dry goods: • There is to be no moisture or water in the area where dry goods are stored. • The area needs to be well ventilated – do not place boxes or containers in front of the air

vents. • No direct sunlight may be allowed to enter the storage area as this could cause products

to deteriorate due to the increase in temperature. • The area should have plenty of shelf space so that products are not stored on the floor. • Shelves must be well labeled to make sure the room stays organized. Pack the

storeroom from left to right according to the stock sheet. This will assist in stock takes, as your counts will be more accurate – due to a well-organised storage facility.

• Discard empty boxes. • Do not store food in open tins. Rather place the food in sealed, airtight containers. Make

sure these containers are washed and dried on a weekly basis to minimuse the risk of bacteria growth.

• Do not store chemicals and food products together as this could be dangerous if any spillage or leaks occur.

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1122 CCLLOOTTHHIINNGG AANNDD UUNNIIFFOORRMMSS

Play the video to the PAUSE break In order for all staff to look clean and neat, Spur has developed a uniform, which

all staff members are required to wear. Discuss uniform maintenance requirements for Spur staff. • Never travel to work in your uniform. Lockers are provided for all production staff, which

allows you to change into a clean uniform on arrival, before your shift. • Make sure your uniform is ironed and clean before entering your section. • Replace damaged or faded uniforms. • Always have 2 back-up uniforms. This will ensure that you always have a clean uniform

available. • You are to take great care of your uniforms as they are expensive. Discuss the correct uniform requirements for Spur staff - Grillers, Managers, Waitrons & Other Staff:

Note: All staff are to wear name badges.

1122..11 GGRRIILLLLEERRSS’’ UUNNIIFFOORRMM What does a griller’s uniform consist of? • White & blue checked cotton pants, • A dark blue Spur griller T-Shirt, well fitted and worn tucked into the griller pants. • A full denim Apron with a Spur logo is warn over the T-shirt and pants, covering from the

chest down. • A Spur cap must always be worn when working with food. This prevents hair from falling

into the food – another way that bacteria are transported! • Footwear consists of dark cotton socks with neat and clean, closed non-slip black shoes.

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1122..22 MMAALLEE AANNDD FFEEMMAALLEE PPRROODDUUCCTTIIOONN SSTTAAFFFF UUNNIIFFOORRMM What do other production members’ uniforms consist of? • Dark blue, well-fitted denim jeans; • Matching Spur T-shirt, tucked in; • Dark cotton socks with clean, non-slip, closed black shoes. • If the staff member is female and “Front of House”, she will wear a half apron, over a

Spur standard overall (dress) & a Spur cap. • If the staff member is “behind the scenes”, she will wear a full Spur apron over her

uniform, topped off with a Spur cap.

1122..33 MMAANNAAGGEERRSS’’ UUNNIIFFOORRMM What does a manager’s uniform consist of? • Dark blue, well fitted jeans OR camel coloured Chinos with a black belt. • A new-look Spur manager’s shirt, tucked in or left hanging out for the men, or a

manageress’ blouse for the ladies. • Footwear consists of dark cotton socks with neat, closed, black non-slip shoes.

1122..44 KKIITTCCHHEENN MMAANNAAGGEERRSS What does a kitchen manager’s uniform consist of? • Dark blue, well fitted jeans OR camel coloured Chinos with a black belt. • A new-look Spur manager’s shirt, tucked in or left hanging out for the men, or a

manageress’ blouse for the ladies. • Footwear consists of dark cotton socks with neat, black, closed non-slip shoes. • A Spur cap must be worn with this uniform.

1122..55 WWAAIITTRROONNSS’’ UUNNIIFFOORRMM What does a waitron’s uniform consist of? • Waitrons must look well groomed at all times as they are our most visible staff members. • A standard Spur waitrons shirt is worn, tucked into; • Well fitted dark blue jeans, worn with a black belt. • Footwear consists of dark cotton socks with neat, non-slip, closed black shoes. • The prime accessory for Spur waitrons is the Spur apron. This apron must contain the

following items, which are kept in the front pocket: • a Spur docket book; • 2 pens; • a lighter;

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• a waiter’s friend; • a dry service cloth. (red or blue) • A Spur cap is an optional accessory for waitrons, depending on management

requirements.

NOTE: All staff uniforms must be clean, ironed and undamaged and their colours must be bold, not faded.

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1133 CCOONNCCLLUUSSIIOONN

Play the video to the END

1133..11 RREECCAAPP With the use of the attached test and practical assessment sheet and multiplechoice questionnaire located in the workbook, recap the info learnt in the training session with the group. (Allow time for the trainees to ask & answer questions. Complete the test verbally with trainees or ask them to complete the written test question sheet. This will depend on each trainee’s literacy skills.)

1133..22 TTHHEE LLAASSTT WWOORRDD If our restaurants are dirty and unhygienic and our food products are not of the best quality, or fresh, and the chances are that somebody is going to get sick. It could be you, a fellow staff member or one of our guests! If our staff get sick we will not be prepared to handle all those busy shifts and this could cause a lot of unnecessary stress! If our guests get sick, they would not come back to our store. They would also tell other people about their experience and this would result in bad publicity of our store. This bad publicity would stop people from visiting our restaurant and in the end, we will have no business, which would mean that you would not have a job! Use the information learned from this training session and make good hygiene practice a way of life, at work and at home. Chances are that if our homes are clean and hygienic, we will make sure that our workplace is clean and hygienic too. And don’t forget about personal hygiene – equally important!

1144 AANNNNEEXXUURREESS

These include – 1. The Importance of Hygiene Video Test & Answer Sheet

2. The Importance of Hygiene Video Test Sheet

3. The Importance of Hygiene: Practical Assessment

4. The Importance of Hygiene: Practical Assessment Sheet

5. The Importance of Hygiene; Training Tracking Sheet

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1155 TTHHEE IIMMPPOORRTTAANNCCEE OOFF HHYYGGIIEENNEE VVIIDDEEOO TTEESSTT QQUUEESSTTIIOONNSS &&

AANNSSWWEERR SSHHEEEETT

Compiled 18 May 03 BF

Test total = 60 Note: This exam is compiled from the Spur Hygiene Video & Trainer’s Guide: May 03

Note to marker: Please give 1 mark per fact, as per the answer sheet. Often people will use synonyms for the same fact that was stated previously & expect a mark.

Example:

Q: Lists 2 conditions that are to be maintained in the dry store: (2)

A.1.) It is to be kept dry A.2) There is to be no moisture in the storeroom

The above answers indicate the same principle & would receive 1 mark

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1. How can hygiene affect your business? List 5 factors [5] a) Good hygiene ensures that guests will be happy to eat in our

store (1)

b) Good hygiene ensures that the guest receive a quality product (1) c) Good hygiene prevents food poisoning (1) d) Good hygiene prevents complaints (1) e) It affects the food cost (1) as it may cause or prevent waste (1) f) It affects the repairs & maintenance of equipment (1) g) Creates a pleasant working environment (1) h) Prevents infestation (1) NOTE TO MARKER: Any 5 correct answers from the above list will be

accepted.

2. List 3 factors that contribute to good hygiene. [3] a) Cleanliness (1)

b) Hygienic – sanitized environment (germ free) (1) c) Organisation – everything must be tidy (1) 3. List the 4 factors that encourage bacteria to multiply? [4] a) Temperature (between 5 C & 65 C) (1) b) Time (1) c) Moisture (1) d) Food source (1) 4. What temperature do we need to heat food to, in order to destroy Salmonella? [1] a) 72° (1) 5. What temperature do we need to heat food to, in order to destroy Bacteria Spores [1] a) 100° (1) 6. List 2 methods to destroy bacteria. [2] a) Heating food (1) above a certain temperature

(1)

b) By sterilizing (1) food, equipment & people

(1)

c) Food with a high acid content like lemon juice or vinegar, or salt - can be added to other foods to destroy bacteria

(1)

NOTE TO MARKER: Any 2 correct answers from the above list will be accepted.

7. What is the ideal temperature for a fridge? [1]

a) 3° to 4°C (1) 8. At which temperature do bacteria become dormant (go into a deep sleep OR

freeze)? [1]

a) At (minus) – 3°

(1)

9. What do we mean by ‘Cross-contamination? [1]

a) The spread/transfer of Bacteria (1) from one source to another (1)

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10. What is one of the most common ways that bacteria are transported? [1] a) By hands (1) 11. What is not permitted on hands when working with food, list 2 items? [2] a) Jewellery (1) b) Nail varnish (1) 12. What kind of soap is to be used for hand washing? [2] a) Anti bacterial (1) b) liquid soap (1) - no soap bars allowed (1) 13. Why are caps to be worn by ALL food handlers? [1] a) To prevent hair from falling in the food (1) 14. What kind of towels must be used for hand drying purposes? [1] a) Paper (1) 15. List 2 procedures to practice when storing raw & cooked food, to prevent cross-

contamination? [2]

a) They are to be stored separately (1) in different containers (1) b) Cooked food is to be stored above raw food (1) 16. Why is it important to wash root vegetables before storing them? [1] a) To avoid contamination of the storage area (1) b) They contain a dangerous bacteria (1) NOTE TO MARKER: Please allocate 1 mark to any 1 of the above correct

answers

17. What does ‘FIFO’ stand for? [1] a) First in first out (1)

18. When packing food away in a storeroom or in a fridge, explain what you would

do, in order to practice FIFO. [1]

a) Always pack ‘new’ food behind ‘old’ food (1) to ensure the older food is used first.

(1)

19. What type of containers may not be used to store food stuffs? [1] a) Any thing that is porous (1) e.g. wood, pottery, cardboard, paper,

tin. (1)

NOTE TO MARKER: If they have listed any one of the above examples please allocate 1 mark.

20. Explain the procedure for weighing different types of products on a scale e.g. raw steaks & cooked chickens, in order to avoid cross-contamination.

[1]

a) The steaks should be first placed onto a plate, before they are weighed. When the chicken is weighed a different plate is to be used (1) No product is to be placed directly onto the scale.

(1)

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21. Please indicate what type of food may be prepared on each of the different

colour coded boards? [5]

a) Blue: Pork products (1) b) Red: Red meat products (1) c) Green: Fruit & vegetable products (1) d) Yellow: Chicken products (1) e) White: Bread & cheese (1) 22. What type of chopping boards may not be used in Spurs? [1] a) Wooden (1) 23. List 5 procedures to follow in order to maintain the correct temperatures in cold

storage [5]

a) Keep fridge doors closed (1) b) Ensure the walk in fridge curtain is in good repair & that it is not

draped over the fridge door (1)

c) Keep food covered (1) d) Ensure fridge door seals are in good repair (1) e) Do not overload cold storage (1) f) Ensure fridge is pulled away from wall to allow air to circulate

around the motors (1)

g) Defrost regularly, do not allow ice to build up in fridges or freezers

(1)

h) Empty overflow catchments (1) i) Do not store hot food in the fridge (1) j) Service fridges/ freezers regularly (1) k) Turn temperature down in summer & up in winter (1) NOTE TO MARKER: Any 5 correct answers from the above list will be

accepted.

24. When we speak of the ‘Cold Chain’, what are we referring to? [3] a) Maintaining food at the correct temp (1)

b) under hygienic conditions (1) c) until it is served to the customer (1) 25. Please complete the following sentence: [1]

a) For every hour that food is stored at ‘the temperature danger zone’, it looses 4 hours of shelf life.

(1)

26. List 2 procedures to follow when thawing food. [2] a) Place frozen food in a waterproof container (1) b) Place frozen food in the fridge until it has defrosted

(1)

27. List 10 conditions that are to be maintained in the dry stores. [10] a) No food is to be stored on the floor (1)

b) It is to be dry (1) c) It is to be well ventilated (1) d) No direct sunlight is to enter the room (1) e) There should be a good source of artificial light in the room (1) f) All wooden shelving is to be painted with a sealant (1) g) All food is to be covered & sealed in airtight containers (1) h) All dry food containers are to be washed, sterilized & dried on a (1)

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weekly basis i) No food may be stored in open tins (1) j) All empty boxes are to be discarded (1) k) Food & chemicals are to be stored separately (1) l) Food may not be stored in boxes (1) m) All containers are to be checked for pests before they are placed

in the dry store (1)

n) All shelves & containers are to be labelled (1) o) The store room is to be packed from left to right, in the same

order as the stock sheet (1)

NOTE TO MARKER: Any 10 correct facts from the above list will be accepted.

Test Total out of 60

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1166 TTHHEE IIMMPPOORRTTAANNCCEE OOFF HHYYGGIIEENNEE VVIIDDEEOO:: QQUUEESSTTIIOONN SSHHEEEETT

Compiled 26 May 03 BF

Note: this is your master copy, do not write on it, it is to be used to make the

necessary copies!

Name:

ID Number:

Contact Number:

Store:

Marker:

Date:

% Awarded:

Source Material:

This exam is compiled from the Hygiene Video & Trainer’s Guide: May 03

Test total = 60 Note: 1. Please answer in point form.

2. Ensure that your writing is legible.

3. Spelling is not an issue

4. Abbreviations are not accepted

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1. How can hygiene affect your business? List 5 factors [5] 2. List 3 factors that contribute to good hygiene. [3] 3. List the 4 factors that encourage bacteria to multiply? [4] 4. What temperature do we need to heat food to, in order to destroy Salmonella? [1] 5. What temperature do we need to heat food to, in order to destroy Bacteria Spores [1] 6. List 2 methods to destroy bacteria. [2] 7. What is the ideal temperature for a fridge? [1] 8. At which temperature do bacteria become dormant (go into a deep sleep OR freeze)? [1] 9. What do we mean by ‘Cross-contamination? [1]

10. What is one of the most common ways that bacteria are transported? [1] 11. What is not permitted on hands when working with food, list 2 items? [2]

Total for this page …………/22

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12. What kind of soap is to be used for hand washing? [2] 13. Why are caps to be worn by ALL food handlers? [1] 14. What kind of towels must be used for hand drying purposes? [1] 15. List 2 procedures to practice when storing raw & cooked food, to prevent cross-

contamination? [2]

16. Why is it important to wash root vegetables before storing them? [1] 17. What does ‘FIFO’ stand for? [1]

18. When packing food away in a storeroom or in a fridge, explain what you would do, in

order to practice FIFO. [1]

19. What type of containers may not be used to store foodstuffs? [1]

20. Explain the procedure for weighing different types of products on a scale e.g. raw steaks

& cooked chickens, in order to avoid cross-contamination. [1]

21. Please indicate what type of food may be prepared on each of the different colour coded

boards? [5]

22. What type of chopping boards may not be used in Spurs? [1]

Total for this page …………/17

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23. List 5 procedures to follow in order to maintain the correct temperatures in cold storage. [5] 24. When we speak of the ‘Cold Chain’, what are we referring to? [3]

25. Please complete the following sentence: [1]

26. List 2 procedures to follow when thawing food. [2] 27. List 10 conditions that are to be maintained in the dry stores. [10]

Total for this page …………/21 Test Totals: Total of page 2 - 22 Trainee’s Score = marks Total of page 3 - 17 Trainee’s Score = marks Total of page 4 - 39 Trainee’s Score = marks Total of page 5 - 21 Trainee’s Score = marks

Test Total: /60 = %

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1177 TTHHEE IIMMPPOORRTTAANNCCEE OOFF HHYYGGIIEENNEE:: PPRRAACCTTIICCAALL AASSSSEESSSSMMEENNTT

Once the training has been completed, the group needs to practice their newly learnt

knowledge & skills. It is imperative that you, the trainer, allow the staff to put their theory into practice Please practically assess each member of staff, while they are opening, prepping, making

orders, completing general tasks & closing their section. You need to OBSERVE the staffs’ actions, under normal working conditions, in order to assess them.

The staff are to be assessed against the provided assessment sheet, which is to be completed by the trainer/ assessor.

NB. While assessing the staff, compare their practices with the standards outlined in this manual.

NOTE: Do not forget to give feedback to the staff member when you have completed this

assessment on their performance.

WHEN GIVING FEEDBACK TO STAFF:

PRAISE THE PERSON FOR THE PRACTISED PROCEDURES THAT WERE CORRECT, BY EXPLAINING IN DETAIL – ALL THE ACTIONS THAT THEY SHOULD CONTINUE TO PERFORM.

WHEN CORRECTING THEIR MISTAKES, DO NOT FOCUS ON WHAT WAS WRONG, BUT RATHER, HOW TO IMPROVE THEIR PERFORMANCE SO THEY CAN OPERATE ACCORDING TO THE SPUR STANDARDS

It is important that you instil good habits into the candidates and that their mistakes are rectified a.s.a.p.

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1188 MMUULLTTIIPPLLEE CCHHOOIICCEE QQUUEESSTTIIOONNNNAAIIRREE

MULTIPLECHOICE QUESTIONNAIRE Name:__________________ Score:___/ 18 Date: ____________

Tick the correct option only. 1. It is important to practice good hygiene because?

(a) Bad hygiene practice can make staff and guests sick. (b) Your manager will give you the best shifts. (c) Otherwise your store will get a ‘C’ grading from the area

manager.

2. . When keeping the store clean and hygienic, we must:

(a) Only clean the items and areas that our guests can see.

(b) Clean chopping boards and utensils once a day.

(c) Make sure that everything in the store is dirt free & sterilized

3. The following three factors contribute towards good

hygiene:

(a) Moisture, food & temperature (5 to 65 degrees Celsius).

(b) Be clean, be hygienic and get organized.

4. Bacteria are able to multiply at the following temperatures: (a) Between 5 and 65 degrees Celsius

(b) Between -3 and -6 degrees Celsius

(c) Above 100 degrees Celsius

5. Which statement is incorrect?

(a) Regular cleaning and drying of drip trays will prevent bacteria growth.

(b) Regularly sanitizing and drying of placemats will prevent bacteria growth.

(c) Placing sauces from the fridge straight into the bain marie will prevent bacteria growth.

6. Which temperature/s represents the TDZ (temperature

danger zone)?

(a) -18°C

(b) 5°C - 63°C

(c) 73°C – 100°C

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7. Which statement is incorrect? Germs and bacteria can be killed by: (a) Heating food products and utensils to above 75 degrees

Celsius.

(b) Sterilizing (with anti-bacterial chemicals).

(c) Wiping down surfaces with a damp cloth.

8. Which statement is incorrect? Cross-contamination can occur: (a) By chopping garnish with the same knife which has just

been used to chop meat.

(b) By tasting or stirring food products with the same spoon.

(c) By keeping meat and chicken products stored in separate containers, well covered, in the fridge.

9. When washing our hands, it is important to: (a) Use hot running water and antibacterial soap from a soap

dispenser.

(b) Dry your hands thoroughly on a cloth or on your apron.

(c) Wash them once a day, at the end of your shift.

10. Which statement is incorrect? When working with food, it is important to: (a) Always wear a cap to prevent hair from falling into the food.

(b) Paint your nails and wear lots of jewellery.

(c) Smoke while prepping food products.

11. Food products may not be stored in: (a) Plastic or stainless steel containers.

(b) Cardboard or paper containers.

12. We don’t use wooden chopping boards at Spur, because: (a) They are too expensive.

(b) They need cleaning too often.

(c) They cannot be cleaned properly and house bacteria.

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13. Each section in the store has it’s own colour coded

cleaning equipment because:

(a) It helps the staff to remember what section they are working in.

(b) It helps to prevent the spread of bacteria by ensuring that we do not use the same mop used to clean the toilet, in the kitchen.

(c) It makes the cleaning equipment easier to find.

14. The best way to store meat, chicken and veggies to prevent

spoiling is:

(a) To refrigerate or freeze them.

(b) To boil them.

(c) To store them in the storeroom with the dry goods.

15. Maintaining the “cold-chain” means:

(a) Keeping food at the correct temperature all the time, under

hygienic conditions, to ensure that it remains fresh until

served to our guests.

(b) Serving cold food to our guests.

16. Which of the following categories are classified as “dry-

foods”?

(a) Sugar, coffee, flour and rice

(b) Ice cream, milk and bbq sauce

(c) Chips, chicken and calamari

17. Which statement is correct?

When storing dry goods, always ensure that:

(a) There is no moisture or water in the area where they are being stored.

(b) There is lots of sunlight shining through the window.

(c) They are stored in the same area as chemicals and cleaning products.

18. Which statement is correct? (a) All staff uniforms must be clean, ironed and undamaged.

(b) All staff must make sure they arrive at work in their uniforms.

Trainee’s score = ________ marks out of 18 % = ____________________

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1188..11 TTHHEE IIMMPPOORRTTAANNCCEE OOFF HHYYGGIIEENNEE:: PPRRAACCTTIICCAALL AASSSSEESSSSMMEENNTT SSHHEEEETT Assessor:__________________ Trainee:___________________ Assessment date:____________ Yes NoDoes the Trainee keep his working environment clean? Notes:

Does the trainee keep his working environment germ free? Notes:

Does the trainee keep his working environment organised?Notes:

Does he/she practice good habits when working with food to prevent cross-contamination?

Washes & Sterilises hands when ever necessary: Uses correct utensils, cleans after each use: Uses correct chopping boards, cleans after each use: Keeps fridge doors closed: Stores food correctly: Washes all garnish & food before prepping: Practises FIFO: Handles food, plates, utensils, glassware hygienically: Uses correct cleaning equipment – correctly, cleans after use: Notes:

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Yes No Does he/she comply with Spur’s uniform requirements? Hair: Cap: Hands & Nails: Uniform: Apron & Contents: Footwear: Name Badge: Clothing is always neat, clean & in good repair: Notes:

Feedback was given to the griller:

Date:

Signed by -

Assessor:

Griller:

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1199 TTHHEE IIMMPPOORRTTAANNCCEE OOFF HHYYGGIIEENNEE:: TTRRAAIINNIINNGG TTRRAACCKKIINNGG SSHHEEEETT

Note: This sheet is to be completed & handed to your Operations Manager on completion of training, tests & assessments

Store: ________________________ Dates of Training: _______________ Ops Manager: __________________

First Name Surname I.D. Number Written test: Hygiene %

Multiple Choice Questionnaire:

Hygiene %

Date: Hygiene Practical

assessment: Completed & passed

100%

BASIC & PERSONAL HYGIENE - Spur...

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