Good hygiene practices

Good hygiene practices

Stéphane Graffin
Difficulty Icon
Beginner
Recipe Time Icon
0h40
7
Videos
Apply essential rules on a daily basis: staff hygiene, premises organisation, cleaning, storage, temperature control, cooking, waste management and pest control.
Good hygiene practices
Completion time
Preparation
0h40
Baking
Resting
Techniques taught
  • Master good hygiene practices
  • Wear the appropriate uniform
  • Know what is prohibited in professional attire
  • Understand cross-contamination factors
  • Use gloves appropriately
  • Master good hygiene practices
  • Apply the forward flow principle in space
  • Apply the forward flow principle over time
  • Choose suitable materials for a food prep area
  • Control ventilation and lighting in the food prep area
  • Know the main pest families
  • Apply pest prevention measures
  • Organise and protect storage areas
  • Watch for warning signs of pest presence
  • Decide whether to use pest control providers
  • Master good hygiene practices
  • Manage drinking water and wastewater
  • Manage fatty effluents
  • Organise waste sorting
  • Manage waste and bins
  • Organise traceability
  • Differentiate between cleaning and disinfection
  • Organise the cleaning and disinfection plan
  • Use approved cleaning and disinfecting products
  • Follow manufacturer recommendations for the use of cleaning and disinfecting products
  • Check food products upon receipt
  • Take and record the core temperature of delivered products
  • Check the condition of products upon delivery
  • Store food products at the correct temperature and in the correct storage area
  • Recognise warning signs when checking freezers
  • Master good hygiene practices
  • Know the factors that influence bacterial growth
  • Master cooking and temperature holding
  • Cool a product down as quickly as possible
  • Differentiate between freezing and blast freezing
Discover the first step of this course for free

Step 1 : Staff hygiene and behaviour

Stéphane Graffin
Stéphane Graffin
Food safety expert | Instructor
Food safety expert | Instructor

Step 2 : Organising premises

Step 3 : Pest control plan

Step 4 : Managing fluids, waste and recycling

Step 5 : Cleaning and disinfecting equipment

Step 6 : Receiving and storing food products

Step 7 : Cooking and cold chain management

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