Chapter 8 (Last Chapter)
Uniforms are worn not only for protection and a professional image but also for hygiene reasons.
Uniforms must be washed and ironed daily.
Each part of the uniform fulfills a purpose:
The chef’s hat or toque blanche prevents the hair and sweat from contaminating the food.
The jacket should be light coloured and wide to allow for air circulation. Keep it clean during service and swap the front panels over if you go into the dining area of the restaurant. It should not have external pockets and press studs, or Velcro are easier to keep clean than buttons. Use the protection of the long sleeves; this way you also prevent contamination from the arms.
The pants also provide protection and must be kept clean.
The apron is also protective and should not be used to wipe your hands. Use paper towels for this purpose.
Shoes need to be clean and polished to prevent food items from sticking. They need to be closed and sturdy to provide protection should something heavy drop onto them. They need to have non-slip soles and provide enough support for a long day at work. Leather shoes without laces are preferable.
Thank you for joining our course and I hope you have found it informative so far. I am sure when you signed up for this course, you didn’t realise just how important food safety is, especially personal hygiene!
It is particularly important to keep all cuts, burns, boils, scratches, grazes and similar abrasions covered with a waterproof dressing, a blue plaster and glove, to avoid contaminating food with bacteria.
A physical hazard is an object that enters the food, other examples include hair, nail, steel wool.
washing hands will reduce the bacteria that you have on your hands and reduce cross contamination.
Food safety is the responsibility of all people who work with food. Ensuring that food is kept as hygienic as possible and not contaminated by hazards.
It is difficult taking gloves off and on so you may be less inclined to and therefore handwashing is less regular.
Go To: Chapter 1 - Food safety: Personal Presentation and Hygiene in a Professional Kitchen
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