n the last chapter, we talked about professionalism in food service. Professionalism is an attitude that reflects pride in the quality of your work. One of the most important ways of demonstrating professional pride is in the area of sanitation and safety. Pride in quality is reflected in your appearance and work habits. Poor hygiene, poor grooming and personal care, and sloppy work habits are nothing to be proud of.
Even more important, poor sanitation and safety can cost a lot of money. Poor food handling procedures and unclean kitchens cause illness, unhappy customers, and even fines, summonses, and lawsuits. Food spoilage raises food costs. Poor kitchen safety results in injuries, medical bills, and workdays lost. Finally, poor sanitation and safety habits show lack of respect for your customers, for your fellow workers, and for yourself.
In this chapter you will study the causes of food-borne diseases and kitchen injuries, and you will learn ways of preventing them. Prevention, of course, is the most important thing to learn. It is not as important to be able to recite the names of disease-causing bacteria as it is to be able to prevent their growth in food.
After reading this chapter, you should be able to
1. Describe steps to prevent food poisoning and food-borne diseases in the following areas: personal hygiene; food handling and storage techniques; cleaning and sanitizing techniques; and pest control.
2. Demonstrate safe workplace habits that prevent injuries from the following: cuts, burns, operation of machinery and equipment, and lifting.
3. Identify safe workplace habits that minimize the likelihood of fires and falls.
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