Employee health and personal hygiene

Proper Attire

• Wear clean, washable clothing.
• Effective hair restraints must be worn.
• Jewelry is discouraged.

Personal Hygiene Habits

When to wash your hand?

• After defecating, contacting body fluids and discharges
• Before beginning work
• After coughing or sneezing
• After smoking, using tobacco, eating or drinking
• After handling soiled equipment or utensils
• Immediately before food preparation
• When switching from working with raw to cooked food

Other Personal Hygiene Habits

• Keep fingernails trimmed and clean
• Hand should be kept away from face, hair, and mouth
• Used disposable gloves
• Smoking should be permitted in designated area only
• Only authorized personnel should be allowed in production area

Cuts, Abrasions, and Employee Illness

• Covered with waterproof bandage
• Employees with vomiting, diarrhea or fever should not work as food handler

Introduction to Foodservice

Types of Foodservice Systems

Conventional Foodservice System

In conventional foodservice systems, ingredients are assembled and food is produced onsite, held either heated or chilled, and served to customers. Conventional foodservice systems are used extensively in schools, restaurants, colleges or universities, and cafeterias.

Advantages

•    High degree of perceived quality
•  Flexibility in menu items
•  Food is served soon after preparation
• Traditional standardized recipes can be used

Disadvantages

•  Labor intensive
• Consistency
•  Higher food costs
•  Food safety

Centralized (Commissary) Foodservice System

The commissary foodservice system (also known as central kitchen, central food production, or food factory) centralizes food production, and food is transported to satellites (receiving kitchen) where it is served to customers. Prepared food maybe stored frozen, chilled, or hot-held. Typical users of this system are airline caterers, large city school systems, and franchised organizations that provide food for their various outlets and vending companies.

Advantages

•  Lower food and supply costs
• Purchasing power
• Ingredient control is improved
• Lower labor costs

Disadvantages

• High initial capital investment for building and equipment
• Transportation costs
• Perceived loss of quality
• Food safety problem can affect many customers

   

Ready-Prepared Foodservice System

In ready-prepared foodservice systems, food is produced onsite, held chilled or frozen, reheated, and served to customers on site. Food production can be scheduled at any time, since food is prepared and stored frozen or chilled for later service. Ready-prepared systems are usually used widely in hospitals and prisons.

Advantages

• Flexibility in scheduling food preparation
• Lower labor cost

Disadvantages

• Menu variety can be limited
• High initial capital investment for equipment
• Perceived loss of quality
• Recipe modifications may be required

Assembly Foodservice System

Also known as ‘kitchenless kitchen’. Fully prepared foods are purchased and require only storage, final assembly, heating, and serving.

Advantages

• Lower labor costs
• Limited equipment needs

Disadvantages

• High food costs
• Menu variety may be limited
• Availability of menu items
• Perceived loss of quality