Page 108 - Waiter-Learner Manual (ENGLISH).indd

FOOD AND BEVERAGE SERVICE - LEARNER'S MANUAL

9 Introduction

This module is about understanding common risks, safety concerns and preventative
measures that you need to be aware of as a food handler. It is essential that you follow
good practices at work to avoid unnecessary incidents and help the business to grow.

9.1 Responsibilities as a food handler

As a staff member who handles food or works with a surface that comes into contact
with food, it is very important you apply best practices and hygiene standards. Handling
food safely is a key role in the everyday work commitments of a food handler. Without
the proper food handling experience you may inadvertently cause food poisoning,
which may affect business very badly.

Failure to meet the best practices may lead to the following action:

• Bad publicity and bad reputation.
• Legal action taken by the customer(s).
• Death of a customer in severe cases.
• Closure of the premises by the Government Authorities.
• You may lose your job.

9.1.1 Contamination preventive measures

• Store food correctly.
• Maintain personal hygiene.
• Prevent pests and animals, e.g., flies, mice, rats,
cockroaches (use pest control and traps).
• Cover food when not being used.
• Prevent children from touching food.
• Do not stick your fingers into food.
• Do not let animals into the kitchen or dining area.
• Wear clean clothes.
• Use different chopping boards for meat and
vegetables or wash thoroughly (with soap) before
chopping items that could spoil each other
(it also spoils the flavour, e.g., the taste of onions,
chillies, and garlic can be transferred to fruit, fish,
or meat). Cheese and dairy
• Sterilise foods.
• Use clean dishes and utensils
• Use fresh ingredients. Cooked meats
pies/pate

Covered raw
meats/poultry

Salads in
lidded boxes

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