GMP and HACCP in restaurants
Comenius
School Development Project
Srednja šola Zagorje
Chapter 8
Personal Hygiene
GLOSSARY
Personal Hygiene
Series of rules and behaviour that
institutional catering operatives
must adhere to.
They must maintain high standards
of cleanliness, both professional and
personal and take care of their
body.
Good Manufacturing Practice
Essential hygiene regulations.
They consist in a series of operating
conditions concerning the staff behaviour,
operations and sanitization.
These indications must be respected by
the food industry to guarantee the
microbiological quality of food.
Disinfectant
Chemical substances that kill
bacteria or reduce them to a safe
level. Inactivate some bacteria on
the skin.
Hazards
Any agent that can cause harm to
the consumer.
It can be of chemical, physical or
microbiological nature.
Bacteria
Single-celled organisms present in
the air, in water, soil, living
organisms and food .
They multiply by dividing into2 this
is called Binary Fission .
Some bacteria cause illness others
cause food spoilage.
Contamination
Presence of bacteria, chemical or
Physical substances in food which
renders food unfit for human
consumption.
Sources of contamination
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Food (usually raw)
Fingers
Faeces
Flies
Fomites
Cross Contamination
Cross Contamination is the transfer
of bacteria from a contaminated
source to an uncontaminated source
(usually raw to cooked food)
Can be direct where the two
products touch, or indirect through
hands, utensils, chopping boards
and food contact surfaces.
Primary contamination
Associated with raw materials (food)
or additives directly used in them.
THE END
Made by the Comenius team
IPSSAR “Pellegrino Artusi”
Rome
ITALY