Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

Hand Washing

 Be sure to wash hands with soap and warm water for at least 20 seconds.  Upon reporting to work.  After using a handkerchief, visiting the restroom, eating, using the phone, or smoking.  After handling raw food.  After touching or scratching body areas like mouth, nose, or hair.  After clearing, scraping, or washing dirty plates or utensils.  After removing trash and debris.  Use hand sanitiser after handling high-risk foods

Uniform and Jewellery

 No Jewellery worn outside of uniform.  Watches not worn by students handling food.  Thermal jackets are worn only in fridges and freezers.  Wear clean uniforms and fresh aprons for each day on duty  Always keep the shoes clean and shining.  No nail polish or false fingernails. If not, why not? Because of Chemical food contamination

Harmful bacteria on unwashed hands

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