SIBUGAY TECHNICAL INSTITUTE INCORPORATED
Lower Taway, Ipil, Zamboanga Sibugay
[Link]
Email Address: Alface@[Link]
Telefax: (062)222-2469, Mobile No.: 0928503373
T.L.E (BARTENDING)
3RD QUARTER
WEEK 1: OBSERVING WORKPLACE HYGIENE PROCEDURES
SANITATION STANDARDS IN HANDLING SERVICE EQUIPMENT
1. Only clean and sanitized glasses, flat-wares, china-wares and other equipment shall be set up and to be used for service.
2. Equipment should not be exposed to contamination. Keep them in closed drawers or cabinets, not exposed to dust or dirt.
3. Food delivered for room service must be covered to avoid bacterial contamination.
4. All service equipment must be wiped dry with clean wiping clothes to protect them from watermarks. The clothes used for this
purpose must be segregated from other wiping clothes. They may be identified by color coding.
5. Service equipment like bowls, glasses and cutleries must be handled properly.
6. Bowls should be underlined with appropriate plate under-liner and never to be served with the finger touching the rim.
7. Avoid touching the food and utensils with bare hands. Use scooper for scooping ice; serving spoon and fork for dishing out foods.
8. When serving straw or napkin, never hold them with bare hands. To protect them from bacterial contamination, either serves them
with their wrappers or in their respective dispensers.
9. When serving additional utensils or napkin, place them in a small plate to avoid direct contact with the hand.
10. The thumb should be kept away from the plate to avoid touching the sauce, meat or dish.
11. When setting up flat-wares and glasses, avoid leaving finger marks on them by carrying them in trays or with a cloth napkin.
12. Never serve food and cutleries that have fallen on the floor
13. To avoid contamination, food must be covered when it is not served immediately
13. Avoid placing foods on top of counters or tables.
14. Never serve utensils, cups, glasses or plates that are oily, wet or with finger marks, spots or lipsticks. Remove them from the station
and replace them with clean ones. Use hot water to remove grease.
15. Air dry china wares after coming from the dishwasher
16. Do not stack dishes too high. Only chinaware’s can be stacked using the decoy system. This means chinawares of the same kind and
size should be stacked together.
17. Avoid handling in bouquet. Hold footed glasses on the stem and high ball glasses on the base.
18. Never put flatwares/silverwares into glasses. Place them in their appropriate container.
19. Follow the 3 S’s (scrape, stack and segregate) when bussing.
20. Trays must be handled with the palm and not the fingers holding the plate.
STEPS TO EFFECTIVE HAND WASHING
1. Turn on warm water to a comfortable temperature.
2. Wet hand and apply liquid soap.
3. Rub hands together vigorously for no less than 15 seconds, covering all areas of the hands and wrists.
4. Rinse hands under warm water until soap and dirt are rinsed away. Leave the water running while you dry your hands.
5. Dry hands with a disposable paper towel or with a clean, single use cloth towel.
6. Turn water off using a paper towel instead of your bare hands. Turning the taps off with your bare hands will allow germs and
bacteria to re-infect your hands.
Service Providers must wash their hands:
• Upon arrival to the workplace
• Before and after meal times and before handling any food
• After using the toilet
• After handling body fluids from sneezing, coughing, wiping or blowing noses, or from open sores
• Before preparing food
• After handling raw or uncooked foods, especially raw meats and poultry
• After coming into contact with detergents or bleach while cleaning the workplace
• After handling disposal of soiled linen and laundry
• After handling garbage
HYGIENIC PRACTICES
Personal hygiene
• Washing of the body and hair frequently.
• Frequent washing of hands and/or face.
• Oral hygiene—daily brushing and flossing teeth in avoidance of bad breath.
• Cleaning of the clothes and living area.
• General avoidance of bodily fluids such as feces, urine and vomit.
• Not touching animals before eating, or washing hands thoroughly between touching and eating.
• Holding a tissue over the mouth or using the upper arm/elbow region when coughing or sneezing, rather than a bare hand.
Alternatively, washing hands afterwards.
• Suppression of habits such as nose-picking, touching the face, etc.
• Not licking fingers before picking up sheets of paper.
• Not biting nails.
• Wear clean underwear and clothing daily.
• Washing hands after using toilet.
• Not borrowing towels, hair brush and other personal things.
Food safety
• Maintain good food and cooking hygiene to prevent food poisoning
• Cleaning of food preparation areas and equipment for example using designated cutting boards for preparing raw meats
and vegetables.
• Thorough cooking of meats
• Institutional dish sanitizing by washing with soap and clean water.
• Washing of hands after touching uncooked food when preparing meals.
• Not using the same utensils to prepare different foods.
• Non-sharing of cutlery when eating.
• Not licking fingers or hands while or after eating.
• Proper storage of food so as to prevent contamination by vermin.
• Refrigeration of foods (and avoidance of specific foods in environments where refrigeration is or was not feasible).
• Labeling food to indicate when it was produced (or, as food manufacturers prefer, to indicate its best before date).
• Disposal of uneaten food and packaging.
Medicine
• Use of bandaging and dressing of injuries.
• Use of protective clothing such as masks, gowns, caps, eyewear and gloves when preparing foods.
• Sterilization of some utensils and kitchen wares.
• Safe disposal of waste.
Grooming
The related term personal grooming/grooming means to enhance one's physical appearance or appeal for others, by
removing obvious imperfections in one's appearance or improving one's hygiene. Grooming in humans typically includes bathroom
activities such as primping: washing and cleansing the hair, combing it to extract tangles and snarls, and styling. It can also include
cosmetic care of the body, such as shaving and other forms of depilation.
Strictly observe the following grooming standards:
HAIR
Clean, neatly combed, no dandruff
Ladies hair should be clipped on both sides or breaded ( if it is long)
Length of man’s hair should not go beyond collar and the side hair must not cover the ears
Bangs should be avoided.
UNIFORMS
Must be comfortably fit, no sagging hemline
Properly buttoned; sleeves should never be folded or rolled
Clean and well pressed; free from stains nor wrinkle
FACE
Men- free of beard and mustache
Ladies must have light and appropriate make –up that should be retouched from time to time.
Free from pimples and blemishes
MOUTH
Free from bad breath, mouthwash to be used to ensure fresh breath
No tooth decay
EARS
Clean and free from visible dirt inside and the outside
Earrings are never appropriate for men. Ladies in uniform should never wear dangling earrings
BODY
Free from body odor, deodorant to be used daily after bath
Daily bath/shower is a must
FINGERNAILS
Clean and free form dirt
Men- nail should be short and properly trimmed
Ladies- avoid very long fingernails and must always be clean and well manicured. If nail polish is used, they should look clean, fresh and
not tattered.
SHOES AND SOCKS
Should be clean and well polished, heels in good condition
Socks must be changed daily
SELF CHECK 1.1
TRUE or FALSE. Write TRUE if the statement is correct and FALSE if the statement is incorrect and indicate your answer in the space
provided for.
________1. Equipment should be exposed to contamination. Keep them in open drawers or cabinets, exposed to dust or dirt.
________2. Bowls should be underlined with appropriate plate under-liner and never to be served with the finger touching the rim.
________3. When serving additional utensils or napkin, place them in a big plate to avoid direct contact with the hand
________4. The thumb should be kept away from the plate to avoid touching the sauce, meat or dish.
________5. Avoid placing foods on top of counters or tables.
SELF CHECK 1.2
TRUE or FALSE. Write TRUE if the statement is correct and FALSE if the statement is incorrect and indicate your answer in the space
provided for.
________1. The first step to proper hand washing is to turn on warm water to a comfortable temperature.
________2. Service providers should wash their hands before and after meal times and before handling any food.
________3. Dry hands with any paper towel or with single used cloth towel.
________4. After handling garbage, wipe hands with your apron and proceed to work station.
________5. Turn water off using a paper towel instead of your bare hands. Turning the taps off with your bare hands will allow germs
and bacteria to re-infect your hands.
SELF CHECK 1.3
TRUE or FALSE. Write TRUE if the statement is correct and FALSE if the statement is incorrect and indicate your answer in the space
provided for.
_________1. Daily brushing and flossing teeth is necessary in order to avoid bad breath.
_________2. Grooming includes cosmetic care of the body, such as shaving and other forms of depilation.
_________3. Men- nail should be short and properly trimmed.
_________4. Earrings are appropriate for men. Ladies in uniform should always wear dangling earrings.
_________5. Ladies must have light and appropriate make –up that should be retouched from time to time.