《海上酒店基础知识》讲义2 Subject: 9. Premises Time of teaching: 3 periods Aims of teaching: (1)Make students to understand some knowledge about premises design and construction (2)Make students to understand how to clean premises and equipments Focal points: (1) Principles of hygienic design and demands of food equipments (2)The methods of cleaning premises and equipment Methods of teaching: a bilingual teaching: b. Combine my practical work experiences on the cruise ships, apply a large number of cases to explain Process of teaching: (1)Give a few questions to review the last lessons; (2)Read the new words& expressions (3)Explain the text (give some practical examples to help students understand) (1)Premises design and construction A. Principles of hygienic design The hygienic design of food premises should abide by the following principles a eliminate cross-contamination b Logical work flow: c. Proper facilities for personal hygiene, e.g. locker room, washing basin d Cleaning allowed for e Proper temperature control faci f. Suitable for pest control g. Suitable for waste disposal h. Conducive to the welfare and safety of the staff and customers Most food businesses must be registered with the local authority. B. Constructional details The construction and installation of the following parts of food premises should be suitable a. floors. b. wall Ceiling
1 《海上酒店基础知识》讲义 2 Subject: 9. Premises Time of teaching: 3 periods Aims of teaching: (1) Make students to understand some knowledge about premises design and construction; (2) Make students to understand how to clean premises and equipments. Focal points: (1) Principles of hygienic design and demands of food equipments; (2) The methods of cleaning premises and equipment. Methods of teaching: a. Bilingual teaching; b. Combine my practical work experiences on the cruise ships, apply a large number of cases to explain. Process of teaching: (1) Give a few questions to review the last lessons; (2) Read the new words & expressions; (3) Explain the text (give some practical examples to help students understand). (1) Premises design and construction A. Principles of hygienic design. The hygienic design of food premises should abide by the following principles: a. Eliminate cross-contamination; b. Logical work flow; c. Proper facilities for personal hygiene, e.g. locker room, washing basin; d. Cleaning allowed for; e. Proper temperature control facilities; f. Suitable for pest control; g. Suitable for waste disposal; h. Conducive to the welfare and safety of the staff and customers. Most food businesses must be registered with the local authority. B. Constructional details The construction and installation of the following parts of food premises should be suitable: a. Floors; b. Walls; c. Ceiling;
d. windows and doors ervices of water, gas and electricity f Drainage, g. Lighting and ventilation C Food equipment The food equipment should be as follows a Easy to clean and maintain b. Non-toxic, corrosion resistant, durable and chip free c Non absorbent---avoid wood d. Metal(non-toxic)and plastic are best e. Large equipment should be movable, f Colour code if appropriate (2)Cleaning premises and equipments A. Why do we do clea Generally there are two reasons a. To reduce harmful bacteria b. To keep out of pest The cleaning process Cleaning is the application of energy to a surface in order to remove grease and dirt. The types of energy used are Physical energy-------manual labour or machine, Thermal energy Most cleaning uses all the three to some extent or another. Cleaning as you go is the best approach(As you go, if you find dirt, clean it immediately. B The rinsing process Rinsing is the process of washing in clean water so as to take away soap, dirt, etc C The sanitizing process leve Sanitizing is the process of reducing the number of microorganisms on a surface to a safe
2 d. Windows and doors; e. Services of water, gas and electricity; f. Drainage; g. Lighting and ventilation. C. Food equipment The food equipment should be as follows: a. Easy to clean and maintain; b. Non-toxic, corrosion resistant, durable and chip free; c. Non absorbent---avoid wood; d..Metal (non-toxic) and plastic are best; e. Large equipment should be movable; f. Colour code if appropriate. (2) Cleaning premises and equipments A. Why do we do cleaning? Generally there are two reasons: a. To reduce harmful bacteria; b. To keep out of pests. The cleaning process: Cleaning is the application of energy to a surface in order to remove grease and dirt. The types of energy used are: Physical energy-------manual labour or machine; Chemical energy-----cleaning agents, detergents, etc. Thermal energy-------hot water. Most cleaning uses all the three to some extent or another. Cleaning as you go is the best approach(As you go, if you find dirt, clean it immediately.) B.The rinsing process Rinsing is the process of washing in clean water so as to take away soap, dirt, etc. C.The sanitizing process Sanitizing is the process of reducing the number of microorganisms on a surface to a safe level. The methods of sanitizing:
a. Heat sanitizing---------Used by hot water b Chemical sanitizing---Used by chlorine solution Sanitizing requires clean, tepid water and correct strength. Direct sanitizing requires correct contact time(Need some time to kill microorganisms, then wash. Notes: When work with chemicals(sanitizing solution), do according to manufacturers Instructions Chemical sanitizing is done in two ways a. By immersing a clean object in a specific concentration of sanitizing solution for a required period of time b. By rinsing or spraying an object with sanitizing solution D. Management should draw up cleaning schedules These schedules should indicate What is to be cleaned When it is to be cleaned How it is to be cleaned Health and safety considerations Who is to clean The concept of ownership of cleaning responsibilities can be a useful tool It is a legal requirement that all parts of food premises are kept clean, the manager will be responsible for arranging the cleaning of your work area a good cleaning schedule should be specific to your work area; should be split into daily, weekly and monthly tasks; should be completed to help maintain a high standard of cleanliness E Technical terms a. Bactericide----a chemical which destroys bacteria b. Detergent------a chemical which removes grease and dirt prior to disinfection; c. Disinfectant---a chemical which reduces microorganisms to a safe level d. Sterilizer------an instrument which destroys all living microorganisms e. Sanitizer-------a chemical which both cleans and disinfects Exercises (1)What are the principles of hygienic design of food premises
3 a. Heat sanitizing---------Used by hot water; b. Chemical sanitizing---Used by chlorine solution. Sanitizing requires clean, tepid water and correct strength. Direct sanitizing requires correct contact time (Need some time to kill microorganisms, then wash.) Notes: When work with chemicals (sanitizing solution), do according to manufacturers’ instructions. Chemical sanitizing is done in two ways: a. By immersing a clean object in a specific concentration of sanitizing solution for a required period of time; b. By rinsing or spraying an object with sanitizing solution. D. Management should draw up cleaning schedules. These schedules should indicate: What is to be cleaned; When it is to be cleaned; How it is to be cleaned; What with; Health and safety considerations; Who is to clean. The concept of ownership of cleaning responsibilities can be a useful tool. It is a legal requirement that all parts of food premises are kept clean, the manager will be responsible for arranging the cleaning of your work area. A good cleaning schedule should be specific to your work area; should be split into daily, weekly and monthly tasks; should be completed to help maintain a high standard of cleanliness. E.Technical terms a. Bactericide----a chemical which destroys bacteria; b. Detergent------a chemical which removes grease and dirt prior to disinfection; c. Disinfectant---a chemical which reduces microorganisms to a safe level; d. Sterilizer------an instrument which destroys all living microorganisms; e. Sanitizer-------a chemical which both cleans and disinfects. Exercises (1) What are the principles of hygienic design of food premises?
(2) What are the constructional details of food premises that we must consider? ()What kind of food equipment should we use in food premises? (4)What is cleaning? What are the three types of energy used for cleaning? (5)What is sanitizing? What are the methods of sanitizing? (6) What are the two ways of chemical sanitizing? (7)What is detergent? What is disinfectant? State the reasons of importance to keep food area clean (9) Please make difference between cleaning, rinsing and sanitizing (10)Please list the main stages of cleaning
4 (2) What are the constructional details of food premises that we must consider? (3) What kind of food equipment should we use in food premises? (4) What is cleaning? What are the three types of energy used for cleaning? (5) What is sanitizing? What are the methods of sanitizing? (6) What are the two ways of chemical sanitizing? (7) What is detergent? What is disinfectant? (8) State the reasons of importance to keep food area clean. (9) Please make difference between cleaning, rinsing and sanitizing. (10) Please list the main stages of cleaning
Subject: 10. Pest Control Il Waste Disposal 12. Food Safety Law Time of teaching: 3 periods Aims of teaching: (1) Make students to understand what the pest is and and how to control (2)Make students to understand how to deal with the waste (3)Make students to understand some information about the Food Safety Act 1990 Focal points: (1)What is pest and how to control pests? (2) How to deal with the wast Methods of teaching: a Bilingual teaching; b. Combine my practical work experiences on the cruise ships, apply a Process of teaching:( 1)Give a few questions to review the last lessons; (2)Read the new words expressions: (3) Explain the text (give some practical examples to help students understand) 10. Pest Control Pests are animals, including insects, which live on our food. They carry and spread pathogenic bacteria as well as causing much food to be thrown away All employees should be able to detect the means and signs of access and inform management accordingly Management must take immediate steps to remove any probler (1)The main pests are Rodents Insects-----------e. g flies, cockroaches, beetles, mites, weevils, moths, wasps and ants Birds------------e. g. feral pigeons, sparrows, starlings and seagulls, Pests should be effectively controlled to minimize their presence in the following areas aboard a vessel a. food storage areas
5 Subject: 10. Pest Control 11. Waste Disposal 12. Food Safety Law Time of teaching: 3 periods Aims of teaching: (1) Make students to understand what the pest is and and how to control pest; (2) Make students to understand how to deal with the waste; (3) Make students to understand some information about the Food Safety Act 1990. Focal points: (1) What is pest and how to control pests? (2) How to deal with the waste. Methods of teaching: a. Bilingual teaching; b. Combine my practical work experiences on the cruise ships, apply a large number of cases to explain. Process of teaching: (1) Give a few questions to review the last lessons; (2) Read the new words & expressions; (3) Explain the text (give some practical examples to help students understand). 10. Pest Control Pests are animals, including insects, which live on our food. They carry and spread pathogenic bacteria as well as causing much food to be thrown away. All employees should be able to detect the means and signs of access and inform management accordingly. Management must take immediate steps to remove any problem. (1) The main pests are: Rodents-----------e.g. mice; Insects------------e.g. flies, cockroaches, beetles, mites, weevils, moths, wasps and ants; Birds--------------e.g. feral pigeons, sparrows, starlings and seagulls; Domestic pets----e.g. dogs, cats. Pests should be effectively controlled to minimize their presence in the following areas aboard a vessel: a. Food storage areas;
b. Food preparation areas Food service area d Food ware-washing ar (2) Reasons for attracting pests to food premises a food (received deliveries) c warmth d shelte (3)Cockroaches A Cockroach is the most prevalent pest onboard, it gets on the ship by two ways a. From infested deliveries b. From passengers' luggage B. Cockroaches are only active and drop eggs in the dark. They usually breed in a. False ceiling b. Boxed pipes; c Cracked decks d drain C Methods of preventing cockroach b. Dont give food trap to kill it; de to kill it (4)Housefl A. Houseflies are a serious heath hazard, they carry bacteria on their guts and feet, they transfer bacteria to food B. Methods of control houseflies. a Clear away decaying vegetables matter b. Tightly cover waste bins c Empty bins frequently---especially in hot weather d Use insectocution to kill them where possible
6 b. Food preparation areas; c. Food service areas; d. Food ware-washing areas; e. Food utensils storage areas. (2) Reasons for attracting pests to food premises: a .food (received deliveries); b. moisture; c. warmth; d. shelter. (3) Cockroaches A. Cockroach is the most prevalent pest onboard, it gets on the ship by two ways: a. From infested deliveries; b. From passengers’ luggage. B. Cockroaches are only active and drop eggs in the dark. They usually breed in: a. False ceiling; b. Boxed pipes; c. Cracked decks; d. Drainage. C. Methods of preventing cockroach: a. Keep clean; b. Don’t give food; c. Set a trap to kill it; d. Spray pesticide to kill it. (4) Houseflies A. Houseflies are a serious heath hazard, they carry bacteria on their guts and feet, they transfer bacteria to food. B. Methods of control houseflies: a.Clear away decaying vegetables matter; b.Tightly cover waste bins; c.Empty bins frequently---especially in hot weather; d.Use insectocution to kill them where possible
Exercises (1)What is pest? Would you please list four main pests? (2) Which pest is the most prevalent onboard? How to prevent it? (3)How to control houseflies and mosquitoes (4)Would you please list four main food areas?
7 Exercises (1) What is pest? Would you please list four main pests? (2) Which pest is the most prevalent onboard? How to prevent it? (3) How to control houseflies and mosquitoes? (4) Would you please list four main food areas?
Il Waste Disposal Waste attracts pest, it must be done properly a Keep food and packaging waste separate b. Keep foods for return separate from ordinary food, waste and any stored food, whether it is packaged or not c. Consider health and safety, be careful with sharp objects in waste d. Empty and clean any waste bins regularly; e. Recycle if possible, but don t allow items to become a source of food contamination or personal safety risk; f. Waste containers should have lids to deter pests g. Arrange collection as frequently as needed (Note: It is against the law to allow the buildup of refuse. 12. Food Safety Law The main law concerning food hygiene is the Food Safety Act 1990. While this act does ontain some details, it is what is known as an"enabling act, it enables government to make all sorts of regulations to deal with the details It also deals with such things as enforcement, penalties, defences in law(due diligence), powers of officers, etc The main offences under the act are as the follows A. Rendering food injurious to health; B. Selling or possessing for sale food that doesn't meet the food safety requirement, in that has been rendered injurious to health b is unfit for human consumption c. is so contaminated that it would be unreasonable to expect it to be eaten; C. Selling food not of the nature, quality or substance demanded Exercis (1)How to deal with waste? (2)Why should waste containers have lids? (3)What is refuse? (4)What is the main law concerning food hygiene?
8 11.Waste Disposal Waste attracts pest, it must be done properly. a. Keep food and packaging waste separate; b. Keep foods for return separate from ordinary food, waste and any stored food, whether it is packaged or not; c. Consider health and safety, be careful with sharp objects in waste; d. Empty and clean any waste bins regularly; e. Recycle if possible, but don’t allow items to become a source of food contamination or personal safety risk; f. Waste containers should have lids to deter pests; g. Arrange collection as frequently as needed. (Note: It is against the law to allow the buildup of refuse.) 12.Food Safety Law The main law concerning food hygiene is the Food Safety Act 1990. While this act does contain some details, it is what is known as an “enabling” act, it enables government to make all sorts of regulations to deal with the details. It also deals with such things as enforcement, penalties, defences in law (due diligence), powers of officers, etc. The main offences under the act are as the follows: A. Rendering food injurious to health; B. Selling or possessing for sale food that doesn’t meet the food safety requirement, in that it a. has been rendered injurious to health; b. is unfit for human consumption; c. is so contaminated that it would be unreasonable to expect it to be eaten; C. Selling food not of the nature, quality or substance demanded. Exercises (1) How to deal with waste? (2) Why should waste containers have lids? (3) What is refuse? (4) What is the main law concerning food hygiene?
A. The following questions may help you with the CIEH Basic Food Hygiene Examination (1) State five costs of poor food hygiene standards a Food poisoning, b. Food spc c. Passenger's food complaints; d. prosecution (2) List four powers of EHOs b. Prohibition; c. Disqualification d. prosecution (3)Apart from bacteria and viruses, what else can get into food that can make people ill? b. Fungi (4)What are the differences between spoilage and pathogenic bacteria a Pathogenic bacteria cause disease, food looks, tastes and smells the same b. Spoilage bacteria cause food spoilage, food looks, tastes and smells bad (5) List the four conditions needed for bacteria growth(binary fission a b. Time d. moisture (6) Name six high risk foods and explain why they are high risk a Cooked poultry; b Cooked meats c. Dairy product d. Soups e. Cooked rice
9 13. Review A.The following questions may help you with the CIEH Basic Food Hygiene Examination. (1) State five costs of poor food hygiene standards. a. Food poisoning; b. Food spoilage; c. Passenger’s food complaints; d. Prosecution. (2) List four powers of EHO’s. a. Improvement; b. Prohibition; c. Disqualification; d. Prosecution. (3 ) Apart from bacteria and viruses, what else can get into food that can make people ill? a. Parasites; b. Fungi. (4) What are the differences between spoilage and pathogenic bacteria? a. Pathogenic bacteria cause disease, food looks, tastes and smells the same; b. Spoilage bacteria cause food spoilage, food looks, tastes and smells bad. (5) List the four conditions needed for bacteria growth (binary fission). a. Food; b.Time; c. Temperature; d. Moisture. (6) Name six high risk foods and explain why they are high risk. a. Cooked poultry; b. Cooked meats; c. Dairy products; d. Soups; e. Cooked rice;
f Mayonnaise Because they support the growth of bacteria and may be eaten without further cooking (7)What is the"danger zone"of temperature and which single temperature is ideal for most pathogens? a. The"danger zone"of temperature is 5C-60C b. 37C is ideal for most pathogens (8)Name two bacteria types often found in poultry Salmonella and campylobacter (9)What is a bacteria spore and describe how dangers can arise because of spores in reheated dishes and those kept warm for long periods in a hotpl a bacteria spore protects the bacteria in a tough case which is extremely difficult to destroy by heat, drying or chemicals. A bacteria spore is formed when conditions are not suitable for survival and growth As soon as conditions improve, the spores in reheated dishes and those kept warm in a hotplate detect this and germinate back to normal bacteria which can then multiply again (10)Besides poultry, which other food is identified with salmonella? (l) Which type of bacteria is usually associated with reheated meat dishes? Clostridium ( 12)Where do staphylococcus most commonly come from? From people's nose, throat, cuts and sores, boils, etc (13)With which specific foodstuff is Bacillus usually associated? In a word or two, why Reheated rice. Because Bacillus is easy to grow in reheated rice ( 14)With which meat is E coli most commonly associated? Beef. (15)Which food borne disease(although often classed as food poisoning) is now causing more cases of illness than any other bacteria, including salmonella? Campylobacter
10 f. Mayonnaise. Because they support the growth of bacteria and may be eaten without further cooking. (7) What is the “danger zone” of temperature and which single temperature is ideal for most pathogens? a. The “danger zone” of temperature is 5C-60C; b. 37C is ideal for most pathogens. (8) Name two bacteria types often found in poultry. Salmonella and campylobacter. (9) What is a bacteria spore and describe how dangers can arise because of spores in reheated dishes and those kept warm for long periods in a hotplate. A bacteria spore protects the bacteria in a tough case which is extremely difficult to destroy by heat, drying or chemicals. A bacteria spore is formed when conditions are not suitable for survival and growth As soon as conditions improve, the spores in reheated dishes and those kept warm in a hotplate detect this and germinate back to normal bacteria which can then multiply again. (10) Besides poultry, which other food is identified with salmonella? Egg. (11) Which type of bacteria is usually associated with reheated meat dishes? Clostridium. (12) Where do staphylococcus most commonly come from? From people’s nose, throat, cuts and sores, boils, etc. (13) With which specific foodstuff is Bacillus usually associated? In a word or two, why? Reheated rice. Because Bacillus is easy to grow in reheated rice. (14) With which meat is E.coli most commonly associated? Beef. (15) Which food borne disease (although often classed as food poisoning) is now causing more cases of illness than any other bacteria, including salmonella? Campylobacter
