CONTAMINATION IN SERVICES OF (F&B)

Biolgical-(bacteria,parasites,viruses)
Chemicals-(clearners,santitizer,additive)
Physicals-(glass,metal)

FOOD CONTAMINATION is when something makes the food inedible or can causeillness when consumed.Contamination is nit neccessaril obvious or visible.

I have learned that a person should not eat food that is two to three days late.Becareful of what you eat.Beaware of the place and the food that you eat and also how it is perpare,

EMPLOYEES RESPONSIBILITIES(F&B)

Employees hvae legal obligations to ensue a safe and haelthly workplace.As an employee ,you have right, and you have responsiblities for you own well being and that of your colleagues.


RESPONSIBITILIES;


Your most important responsiblities as an empoyees are;

#Take care of your and other health and safety in the workplace.
#If possible avoid wearing jewelleryor lose clothing if operating with machinery.
#Make sure that your guest,staff must be in a safe working and visiting environment.

EMPLOYERS RESPONSIBILITIES(F&B)

Employers have Responsibilities for the healthy and safety for their employees,they are also responsibile for any visitors to thier premisies such as customers,suppliers and general public.

If you have concern aboutyour health and safety at work;

You should first of all discuss your concens with youe employer or immediate boss.Your company may have s safety representative,who might be your first point of contact.

Safe use and handing of dangerous substances(F&B)

Cleaning materials and other dangerous substances should be used according to the manufactures Guidelines.All materials should be clearly labeled and stored in a locked area separate from food items.

All chemicals that we used were correctly labeled that were Sanitiser and multi-purpose.The were also in the correct container(Spray bottles)

I have learned that every chemical that you use ,you must first know how to use it and when as well.one must also know the effect of the chemicals that there use.I also learned that before you wipe off sanitiser of the area you spray i must be there for at least 60 seconds.

It was interesting evaluating the Bra ,Coffee station,Restaurant and the scullery.I have learned to evaluate a place and after that make the place right or clean t.

FIRE AND SAFETY(F&B)

Fires can be caused by many avoidable incident like blocked extraction system,loose wiring ion equipment ,water coming into contact with open wires, incorrect storage of chemicals ,guest and staff negligence.


In order fora fire to start and remain buring three main elements are necessay-


1.FUEL
2.SOURCE OF IGNITION
3.OXYGRN

As soon as one of the mentioned three items is removed the fire caanot exist and will likely die.


Carry out procedures in event of a fire.

1. Remain clam
2.Do not run or panic
3.Turn off the major power supply in the event of an electrical fire.
4.Raise the alarm.
5.Ask for assistance and help from colleagues ,guest or staff.
6.Do not use elevators.
7.Use the correct fire extinguisher for the appropriate fire.
8.Follow emergency signs and exists.
9.Do not return to collect personal belongings.
10.Assist guest and fellow workers as far as possible.


Use of portable fire extinguishers

1.WATER-RED
2.FOAM-CREAM
3.CARBON DIOXIDE(CO2)-BLACK
4.DRY POWDER-BLUE
5.HALON-GREEN

*Be sure to use the correct fire extinguisher for the correct fire type.
*Familiariza yourself with the fire escape and fire fighting equipment in
any establishment that you work in.


Fire Extinguishers Fighting Small Fires
These devices can put out or contain small fires, but only if you know how to use them. Before even considering using a portable extinguisher, make sure you have access to a clear exit. Also ensure that you are using the right extinguisher for the type of fire you are trying to put out. Look for these symbols on the label:

Type A - Ordinary Combustibles
These include common household items such as paper, wood and cloth.
Type B - Flammable Liquids
Gasoline, cooking oils or fats, oil based paint and kerosene are just some of these.
Type C - Electrical Equipment
Wall outlets, power cords, small and large appliances, wiring and fuse boxes fall under this category

It is important to know your extinguishers and how are there used!!!!

PESONAL HYGIENE(F&B)

In Food and Beverage service industry ,oine works indirectly and directly with guest, their food and also their health and well being.Therefore ,apart from providing guest with personalized service ,Food and Beverage service staff must ensure that they are clean ,presentable and handle guest Food and Beverage item with greatest care.

1. Hands should at all the time be clean,free from dirty and washed regularly.
2.Unifrom should be clean and washed sfter shift worked.
3.Long hair should be tied up in a hair net.
4.Very little make up or no make up.
5.Excessive perfume sholud be avoided.
6.Hands sholud be washed before and after handing food,smoking,touching your face or any
body parts,returning from the toilet,handing chemicals.
7.Cuts and grazes should be covered so that it does not come into contact with theFood and
Beverage items.
8.Very little jewerly or no jewerly.