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Nota de Estudos
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Procedimentos de Saneamento

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    Tuesday

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    Wednesday

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    Thursday

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    7am

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    Friday

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    Saturday

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    Sunday

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Employees should avoid leaving inventory on the loading dock as otherwise perishable goods may get spoiled through bacterial growth. Instead, count inventory immediately and store it in its proper area, such as a refrigerator, freezer or dry storage.
Food should never be stored on the floor, as it is easily contaminated by dirt. Food should be stored in its proper area.
Employees should avoid storing food against a wall; there should be at least 2 inches between the wall and food. This is to ensure proper air circulation.
Leftover food should not be left outside as this encourages contamination. Food should be refrigerated as soon as possible.
Food should not be held in temperatures between 45°F (7°C) and 140°F (60°C). Food should be stored in a refrigerator as soon as possible to avoid contamination.
Employees should not refreeze food, as this decreases the quality of the food substantially and increases the bacteria count. The food should be used completely, or stored after it’s cooked.
Food should always be cooked completely, incompletely cooked food encourages contamination. To try and ensure that food is cooked completely, heat it without interruption.
If food looks suspicious it should not be tasted, it should be thrown out. This is to preserve the employee’s health.
Employees should never serve unwashed fruits or vegetables, or open cans which have not had the tops washed as this may cause contamination.
Food particles should not be left on equipment glasses, flatware or dishware. This may cause contamination. All equipment should be inspected for cleanliness before use.
Cracked or chipped glasses or dishware should not be used, as bacteria can grow in the cracks.
Employees should never handle glasses by the rim, utensils by the eating portion or the tops of plates, as they may transfer bacteria to the dishware. Proper handling etiquette is to touch dishes only by the edge, cups by the handles, glasses near the base and utensils by the base.
Soiled dishes should never be placed on the same tray with food that is to be served, as this may cause contamination. Instead separate trays should be used to clear the table.
Employees should never allow food to stand on the service counter as cooling food increases chances of bacterial growth. Instead it should be served at once.
Employees should never sit on counters or tables, or lean on tables as contaminants on clothing will be transferred to tables.
Hair should not be worn loose, as hair falls into food and causes contamination, and is also extremely unappetizing. Hairnets should be worn.
Employees should keep their hands away from their faces and hair, and out of their pockets, due to the possibility of contamination. If any of these things must be done, hands must be washed thoroughly straight away.
Never chew gum or anything of a similar nature as this can spread infection.
Never carry the check or pencil in your mouth, or put a pencil in your hair as these actions spread infection. The check should be carried in your hand, and the pencil in your pocket.
Sneezing, yawning or coughing should be avoided as these actions spread infection. If unavoidable, make sure not to face food or guests and cover your mouth, and ensure hands are washed.
Do not spit, this spread disease.
Do not eat or nibble on the job, or eat from bus trays or soiled dishes. Eat at designated break times and wash hands thoroughly when finished.
Never smoke on duty. As well as spreading disease, this can spread the nicotine virus. Smoke in designated areas during breaks and wash hands thoroughly afterwards.
Never use your apron as a towel, a dirty apron will contaminate clean hands. Instead use disposable towels.
Employees should never work with dirty hands, as it increases the risk of contamination. Wash hands using warm, soapy water. Lather well and rinse with clear water. Dry hands with disposable towels.
Never handle clean dishes if hands have not been cleaned after touching soiled dishes, as contamination from soiled dishes may occur. Ensure hands are washed thoroughly between these two stages.
Employees should never touch or pick food with hands, as infection can spread from the skin. Proper serving gloves should be used.
Employees should not wear soiled clothes in to work, as they can harbor infection. A clean uniform and apron should always be worn.
Avoid excessive jewelry, and food particles can collect on it and cause contamination. Wear a minimum of jewelry only – wedding band, or none.
Do not arrive at work needing a bath, as this may cause bacterial contamination. Bathe and use deodorant daily.
Employees should never use the same knife and cutting board for meats and vegetables without washing, as salmonella and other very small organisms can spread if this is done. Instead use a different knife and board or else wash and sanitize.
Do not report to work if sick, as this increases the chance of spreading the illness. Call in sick, so that a replacement may be organized.
Do not work with exposed wounds, as this will increase the risk of infecting the wound, and spreading the infection. Always keep wounds covered with the proper type of bandage.
Do not report to work if your health card has expired, to help prevent the spread of communicable disease, tuberculosis, and venereal disease. The expiration date should be kept track of, and renewed immediately.
Never wash hands in sinks used to prepare food as this may contaminate the food. Instead use the designated hand washing sink.
Employees should never taste food using their finger, as food may be contaminated by saliva. A tasting spoon should be used, and used only once.
Food should never be re-served, as the handling of food by guests can spread disease. Food should be thrown away, and an excess of rolls, etc., should be avoided.
Pork should never be served rare, to prevent trichinosis. Always cook port until fully cooked to kill trichina organisms.
Racks of glasses should not be left bowl-side as airborne illness can collect up. Instead store glassware inverted.
Food should never be stored in an open container. As airborne particles can contaminate foods. Always store food in sealed containers.
Food that is prepped already should not be left out, as airborne illness can collect up and airborne particles can contaminate foods. Prepare food immediately prior to cooking/serving.
Employees should never dry silverware, glasses, utensils or cooking equipment with a towel, as this increases the chance of infection. They should be let air dry, or dry in a dishwasher machine’s cycle.
Garbage should not be stored with food, as this may cause bacterial contamination. There should be a proper place for each of these.