海上酒店基礎知識講義3

1、?海上酒店根底知識?講義2Subject: 9. Premises Time of teaching: 3 periodsAims 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 fo

2、od 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 n

3、ew words & expressions;(3) Explain the text (give some practical examples to help students understand). (1) Premises design and constructionA. Principles of hygienic design. The hygienic design of food premises should abide by the following principles: a. Eliminate cross-contamination; b. Logical wo

4、rk 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 businesse

5、s 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; e. Services of water, gas and electricity; f. Drainage; g. Lighting and ventila

6、tion.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) Clea

7、ning premises and equipmentsA. 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

8、 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

9、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 re

10、quires 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 immersi

11、ng 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 i

12、s 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

13、 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 g

14、rease 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.ExercisesWhat are the principles of hygienic design of food pr

15、emises?What are the constructional details of food premises that we must consider?What kind of food equipment should we use in food premises?What is cleaning? What are the three types of energy used for cleaning?What is sanitizing? What are the methods of sanitizing?What are the two ways of chemical

16、 sanitizing?What is detergent? What is disinfectant?State the reasons of importance to keep food area clean.Please make difference between cleaning, rinsing and sanitizing.(10) Please list the main stages of cleaning.Subject: 10. Pest Control 11. Waste Disposal 12. Food Safety Law Time of teaching:

17、3 periodsAims 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

18、? (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) Explai

19、n the text (give some practical examples to help students understand).10. Pest ControlPests 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 a

20、ccess 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

21、. 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; c. Food service areas; d. Food ware-washing areas; e. Food utensils storage areas.(2) Reasons for attracting pests to food premise

22、s: a .food (received deliveries); b. moisture; c. warmth; d. shelter.(3) CockroachesA. 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 i

23、n: a. False ceiling; b. Boxed pipes; c. Cracked decks; d. Drainage.C. Methods of preventing cockroach: a. Keep clean; b. Dont give food; c. Set a trap to kill it; d. Spray pesticide to kill it.(4) HousefliesA. Houseflies are a serious heath hazard, they carry bacteria on their guts and feet, they tr

24、ansfer 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; insectocution to kill them where possible.ExercisesWhat is pest? Would you please list four main pests?Which pest is the m

25、ost prevalent onboard? How to prevent it?How to control houseflies and mosquitoes?Would you please list four main food areas?11.Waste DisposalWaste 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 st

26、ored 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 dont allow items to become a source of food contamination or personal safety risk;f. Waste containers should have lid

27、s 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 enabl

28、es 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

29、 for sale food that doesnt 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.ExercisesHo

30、w to deal with waste?Why should waste containers have lids?What is refuse?What is the main law concerning food hygiene?13. ReviewA.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 spoilag

31、e; c. Passengers food complaints; d. Prosecution.(2) List four powers of EHOs. 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 s

32、poilage 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. Moi

33、sture.(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

34、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

35、 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

36、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 dish

37、es? Clostridium.(12) Where do staphylococcus most commonly come from? From peoples 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

38、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.(16) What do you understand by direct and indirect cross-contamination? Illustrate your

39、answer with examples. a. Direct contamination: from direct contact with the sources of bacteria. e.g.raw food-cooked food, dirty hand contaminates food directly. b. Indirect cross-contamination: from one food to another via surfaces, equipments, clothing, utensils, etc. e.g.raw food-hand-cooked food

40、.(17) What does physical contamination of food mean? Caused by physical substances, such as plastic, pen, hair, fly, etc. sometimes called foreign body contamination.(18) List four occasions when hands should always be washed in relation to food. a. After handling raw foods; b. After handling rubbis

41、h; c. After breaks or a smoke; d. After using chemicals.(19) Which bacteria are often found in the nose and throat? Staphylococcus.(20) A food handler is “filthy. Who can get prosecuted for this? The food handler and his company.(21) Which is ideal for most commercial food services? Metal (non-toxic

42、) and plastic.(22) What is the difference between a disinfectant and a detergent? a. Disinfectant is a kind of chemical which can reduces micro-organisms to a safe level; b. Detergent is a kind of chemical which removes grease and dirt prior to disinfection. (23) What is a “sanitizer? It is a chemic

43、al which both cleans and disinfects.(24) What would you expect to find on a good cleaning schedule? 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.(25) Which inse

44、cts are most likely to contaminate our food? Flies, cockroaches and ants.(26) What is the main Act of Parliament to do with food safety matters? It is The Food Safety Act 1990.(27) What do you understand by the term “due diligence as used in Food Safety Law? Here means “defences in law.B.Key words a

45、nd terms:Microorganism-Single celled organism, like bacteria, viruses& mould that can only be seen under a microscope;Food safety-The safeguarding or protection of food from anything that could harm consumers health;Food-Anything that people normally eat or drink including ice;Food borne illness-A d

46、isease or injury occurring as a result of consumption of contaminated food;Contamination-The unintended presence of harmful organisms(bacteria, viruses,mould) or substances(like chemicals or physical materials like pieces of paper, wood, hair etc in the food;Food flow-The path food takes from receiv

47、ing and storage through preparation and cooking, holding, serving and reheating;Diarrhoea-This is the term for the diseases that affect the stomach and intestines;Bacteria-Microorganisms responsible for many food-borne illnesses.C. Microorganisms that cause food borne illness & food spoilage:D. A cr

48、uise around the world of food safety/sanitation:Part 4 The Basic Safety Knowledge For WorkingOn The Cruise ShipSubject: 1. GENERAL SAFETY PRECAUTIONSALL DEPARTMENTS Time of teaching: 3 periodsAims of teaching: (1) Make students to understand the importance of general safety; (2) Make students to und

49、erstand how to take measures to keep general safety.Focal points: How to take measures to keep general satfety? Methods of teaching: a. Bilingual teaching;b. Combine my practical work experiences on the cruise ships, apply a large number of safety cases to explain; c. Combine my practical work exper

50、iences onboard to demonstrate how how to take measures to keep general safety.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) Keep hands off all electrica

51、l circuits unless your duties require it, then use the proper gloves.Stand on a dry rubber mat or board if possible, when working on electrical equipments, never bridge a fuse.(2) Never touch machines without previous training and carefully reading the operating instructions and manuals. Make sure y

52、ou understand the safety instructions and follow them all closely.(3) Prior to plugging in electrical equipment, make sure about the voltage and plug it into the proper socket, if in doubt, always ask an electrician.(4 ) Extension cable should be without cuts and mends or bends, and usage of proper

53、junctionboxes is recommended.If working with electrical machines, see that your hands are not wet and that you are notstanding in wet areas.Do not leave electrical equipments exposed to leaks or in wet weather or rain.Make sure you switch off and cut off current supply after each use. Store equipmen

54、ts and cables properly in their storage areas after use.Do not wear loose or flapping clothing.(10) Keep the decks clean. Keep stairways and all emergency escapes clean, clear and unobstructed.(11) Proper shoes must be worn during work. No sandals are allowed anywhere.(12) Wear proper clothes, when

55、exposed to the weather.(13) Paint and volatile solvents, thinners, glue, etc. may be kept onboard a vessel only in approved paint lockers.(14) Keep all paints and other items, such as paint thinners or other inflammables covered closely and sealed tightly. (15) Painters and helpers should wear prote

56、ctive goggles, paint respirators and suitable protective clothing.(16) In case painting is carried out in confined quarters, ensure good ventilation and get the men to fresh air frequently.(17) Safety belts should be worn whenever necessary, and whenever you work on stages or in places where your fe

57、et do not touch the deck. (18) Watch your step and always hold onto handrails while ascending or descending the stairways; always remember to have one hand to the railing.(19) Watch out and take proper care and posture, when lifting heavy weights. Use proper lifting techniques, request assistance wh

58、en necessary. (20) Do not run or shout around.(21) Observe good hygiene code.(22) Observe all signs for safety throughout the ship.(23) Observe the smoking restrictions on board and the “NO SMOKING signs, do not throw light cigarettes or matches over the ships side. Smoke only in designated area.(24

59、) Secure all moving equipments & gears before ship proceeds to sea.(25) Clean-up all spills immediately.(26) Always consult the material safety data manual.(27) Observe the closed Porthole/Deadlights and W.T.D order of the bridge during bad weather.(28) Observe all heavy weather routines as required

60、.ExercisesHow to do precautions when you work with machines on the cruise ships?What do you do before you plug in electrical equipment?Why should we keep stairways and all emergency escapes clear and unobstructed?Where should you store paint and volatile solvents, thinners, glue, etc.onboard?When sh