Chapter 6

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Personal hygiene habits of each food-service employee is an impor­tant factor in the control of food-borne infection. Unless each employee is aware of the need for personal cleanliness and good hygienic habits, and puts them into practice, he or she can negate through careless ac­tions all other sanitary activities.

Employees must be trained to avoid such careless habits as indis­criminate coughing or sneezing, scratching, picking at the face or putting fingers in hair, mouth or nose.

Tools, such as ladles, lifters, tongs and scoops, must be used wherever possible. A degree of skill in the manipulation of these tools is rapidly obtained and dexterity in their use overcomes resistance to their use.

For complete personal cleanliness, a daily bath or shower, the use of deodorant or antiperspirant and the avoidance of pungent offensive per­fumes are desirable. Employees must not brush teeth or hair, apply cos­metics, dress or change clothes in food-preparation or service areas.

Hands and arms must be washed prior to starting work, and as fre­quently during the working period as is necessitated by handling objects or surfaces which could contaminate food. Hands must be washed before returning to work after using the toilet facilities, after a meal break, after a smoking break, after coughing or sneezing, and after handling raw foods. Hand-washing basins with hot water, dispensed soap and single-use drying devices must be provided in working areas.

Hair and beards, if any, must be clean and suitably controlled or covered. Protective and working clothing of a material suited to the pur­pose must be clean, comfortable and be laundered daily. Street clothes should not be worn in food-handling areas. Working dress should not be worn outside of the food-service areas.

Vocabulary

Answer these questions:

1. What is desirable for complete personal cleanliness?

2. What careless habits should employees avoid?

3. When and how often must hands and arms be washed?

4. What tools must be used wherever possible to ensure cleanliness?

5. How often must protective and working clothing be laundered?

6. What must be provided in working areas?

7. Why shouldn't street clothes be worn in food-handling areas?

8. Why shouldn't working dress be worn outside of the food-service areas?

Part 3

Table lay out

Cover for breakfast

Robert Farnham is training to be a waiter.

Mr Hampden, the Head waiter, is telling him how to lay a cover for a continental breakfast.

Hampden First of all you take a paper tray cloth and spread it out neatly on the tray. Next you put a small side plate in the centre towards the bottom edge here with a side knife and napkin. Then on the right a breakfast cup, saucer and spoon, that's a teaspoon, of course. Next, on the left, you put the toast rack or sometimes when we have fresh rolls or croissants, a bread basket.

Robert How do I know which one to put?

Hampden It depends on the order. Next you need the preserve dish on a plate with a preserve spoon. In the left-hand corner we have the butter dish and butter knife.

Robert Don't we ever use margarine?

Hampden Good heavens, no. This is a first-class establishment. Let's get on. Now in the right-hand corner above the cup we put the sugar bowl.

Robert What about the egg-cups?

Hampden They come with the eggs from the kitchen if they are ordered. Now all we need is the coffee pot or teapot and next to it a hot water jug or jug with milk or cream.

Robert That looks splendid, Mr Hampden. Thank you.

Continental breakfast usually consists of croissants preserves or marmalade and coffee or tea.

A breakfast tray laid fora continental

1 Side plate

2 Side knife

3 Napkin

4 Breakfast cup, saucer and tea spoon

5 Toast rack

6 Preserve dish with preserve spoon

7 Butter dish with butter knife

8 Sugar bowl

9 Coffee pot or teapot

10 Hot water jug or jug for cream or milk