Hygiene for Kitchen Staff Training module
1
Topics on Training of Cleanliness Hygiene and Food safety in Kitchen - Hygiene,Relation between food Hygiene and personal Hygiene - Hygiene and sanitation. - Handwash for 30 sec with liquid soap. - Wear Cap, - Clean Utensils - Utensils and kitchen area to be sanitised. Wash-Rinse-Sanitise-Standard process of Hygiene Bleaching done at 100ppm to sanitise. Temperature in which food to be maintained. Raw Food, Cooked Food Length for which food can be kept open for Consumption Summerise
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How do you maintain hygiene in your restaurant's kitchen? This training module will go over the basics.
Transcript of Hygiene for Kitchen Staff Training module
Topics on Training of Cleanliness Hygiene and Food safety in Kitchen
- Hygiene,Relation between food Hygiene and personal Hygiene
- Hygiene and sanitation.
- Handwash for 30 sec with liquid soap.
- Wear Cap,
- Clean Utensils
- Utensils and kitchen area to be sanitised.
Wash-Rinse-Sanitise-Standard process of Hygiene
Bleaching done at 100ppm to sanitise.
Temperature in which food to be maintained.
Raw Food, Cooked Food
Length for which food can be kept open for Consumption
Summerise
