Welcome from Chef Andy

Add welcome video Chef Andy.

Hi, I am Chef Andy, Group Executive Chef at the International Culinary Studio and I am your mentor during this course on Food Safety: Personal Presentation and Hygiene in a Professional Kitchen.

Strict standards are applied to food hygiene; this is because people who eat contaminated food can get ill and die. If this happens, apart from the food service establishment being held legally liable, customers will stop coming to the establishment.

Food safety in every country in the world is governed by food safety regulations and standards. If the food service establishment does not comply with these health and safety laws and standards, they are likely to be fined and the restaurant closed either temporarily or permanently.

Food hygiene and safety always starts with the people in food service, specially those working in the kitchen with the food, they are the ones that maintain the standards both personally and in the way they work and behave.

In this course we will be discussing personal hygiene and professional presentation, the starting point if you want to work in a professional kitchen.

During the course there are opportunities for discussion; please share your ideas and reflections with others on the course, read through their comments, like or follow them. This will enrich conversations as well as your learning. Please start by introducing yourself and let us know why you are interested in learning more about this topic. Chef Andy.

Outcomes

By the end of the course, you will be able to understand how to keep self-clean and hygienic when working with food.

You should be able to:

1. Describe the design features of protective clothing for food handlers
2. Identify bad habits and poor hygiene practices
3. Identify resources/facilities and procedures for hand washing List the most important times to wash hands
4. Describe the advantages and disadvantages of wearing gloves
5. List reportable illnesses and infections
6. Explain the term carriers
7. State the importance of being ‘fit for work’
8. Describe the features of plasters suitable for use by food handlers
9. State the bacteria associated with open wounds.