Sanitation And Hygiene

Akopọ

Food that looks perfect on the plate can still send a whole party to the hospital. The difference between a caterer people trust and one they avoid is almost never the taste of the food. It is whether the kitchen is clean, the water is safe, the cook washes her hands, and the jollof was kept hot instead of standing warm on a bench for three hours. That is what sanitation and hygiene are about: keeping food safe from the invisible germs that cause food poisoning.

In this lesson you will learn what sanitation and hygiene mean, how the food handler, the kitchen, the surroundings and the water supply each keep food safe, and how food becomes contaminated in the first place. You will meet the bacteria that cause food poisoning, the four things they need to multiply, and the single temperature rule that stops them. Master this and you protect your customers, your reputation and your licence to trade.

Awọn Afojusun

  1. Define sanitation and hygiene as they apply to catering
  2. Explain the importance of personal hygiene for the food handler
  3. Describe kitchen and environmental hygiene practices
  4. Explain how a safe water supply and waste disposal protect food
  5. Identify sources of food contamination and how to prevent food poisoning

Akọ̀wé Ẹ̀kọ́

A caterer in Ibadan is hired for a wedding of two hundred guests. She cooks a fine pot of fried rice and chicken the night before, covers it, and leaves it standing on the kitchen table overnight because the freezer is full. By the afternoon of the wedding the food still smells and tastes normal, so she serves it. That evening dozens of guests fall sick with vomiting and diarrhoea, two are hospitalised, and the story is on social media by morning. Nothing was wrong with the recipe. What failed was hygiene: the food sat for hours at the warm temperature bacteria love best, and the invisible germs multiplied into millions. Sanitation and hygiene are not a box to tick for the examiner. They are the daily habits that decide whether your kitchen feeds people or poisons them.

Ìdánwò Ẹ̀kọ́

Oriire fun ipari ẹkọ lori Sanitation And Hygiene. Ni bayi ti o ti ṣawari naa awọn imọran bọtini ati awọn imọran, o to akoko lati fi imọ rẹ si idanwo. Ẹka yii nfunni ni ọpọlọpọ awọn adaṣe awọn ibeere ti a ṣe lati fun oye rẹ lokun ati ṣe iranlọwọ fun ọ lati ṣe iwọn oye ohun elo naa.

Iwọ yoo pade adalu awọn iru ibeere, pẹlu awọn ibeere olumulo pupọ, awọn ibeere idahun kukuru, ati awọn ibeere iwe kikọ. Gbogbo ibeere kọọkan ni a ṣe pẹlu iṣaro lati ṣe ayẹwo awọn ẹya oriṣiriṣi ti imọ rẹ ati awọn ogbon ironu pataki.

Lo ise abala yii gege bi anfaani lati mu oye re lori koko-ọrọ naa lagbara ati lati ṣe idanimọ eyikeyi agbegbe ti o le nilo afikun ikẹkọ. Maṣe jẹ ki awọn italaya eyikeyi ti o ba pade da ọ lójú; dipo, wo wọn gẹgẹ bi awọn anfaani fun idagbasoke ati ilọsiwaju.

  1. The temperature range in which bacteria multiply most rapidly, called the danger zone, is: A. Minus 18 C to 0 C B. 5 C to 63 C C. 63 C to 100 C D. 75 C to 120 C Answer: B
  2. Which of the following is the single most important personal-hygiene practice for a food handler? A. Wearing a wristwatch B. Washing the hands with soap and water C. Tasting the food with the fingers D. Wearing perfume Answer: B
  3. The transfer of bacteria from raw meat to cooked or ready-to-eat food is called: A. Sanitation B. Fermentation C. Cross-contamination D. Pasteurisation Answer: C
  4. Which set correctly lists the four conditions bacteria need to multiply? A. Warmth, moisture, food and time B. Salt, sugar, acid and light C. Oxygen, cold, dryness and time D. Heat above 75 C, moisture, food and salt Answer: A
  5. A stone, a hair and a piece of glass found in food are examples of which type of contamination? A. Chemical B. Biological C. Physical D. Bacterial Answer: C

Awọn Iwe Itọsọna Ti a Gba Nimọran

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Atunkọ: Fourteenth edition
Olùtẹ̀jáde: Hodder Education
Odún: 2021
ISBN: 978-1-3983-3295-9
Apejuwe: The standard theory text for catering students, covering the industry, food commodities, cooking, kitchen operations, hygiene and safety, menu planning and food and beverage service.
Food and Beverage Service
Food and Beverage Service
Atunkọ: Tenth edition
Olùtẹ̀jáde: Hodder Education
Odún: 2020
ISBN: 978-1-3983-0015-6
Apejuwe: The established reference on restaurant and banquet service, service staff and their duties, styles of service, table laying, and the service of food, wines and other beverages.
Practical Cookery
Practical Cookery
Atunkọ: Eleventh edition
Olùtẹ̀jáde: Hodder & Stoughton
Odún: 2004
ISBN: 978-0-340-81147-4
Apejuwe: A long-established practical text taking students through methods of cooking, the preparation of food commodities and the production of dishes across the full range of the kitchen.

Àwọn Ìbéèrè Tó Ti Kọjá

Ṣe o n ronu ohun ti awọn ibeere atijọ fun koko-ọrọ yii dabi? Eyi ni nọmba awọn ibeere nipa Sanitation And Hygiene lati awọn ọdun ti o kọja.

WAEC SSCE - Catering Craft Practice - 2016

Ibeere 1 Ìròyìn

TEST OF PRACTICAL KNOWLEDGE QUESTION


(a) Mention three main ways that food can be contaminated.

(b) State five thickening agents for sauces.

Wo Idahun