After the completion of this project, I realise that there is more to it than just cleaning and sanitation. Before the project, I thought that this project was useless as it is basic knowledge but after all the research that is being done it make me realise that what we do as a basic knowledge actually we missed out a lot of steps. The procedures to proper cleaning and sanitation are more detailed than I thought.
Before the project, I always thought that some things I did is the right or acceptable way for example washing of hands I always thought that just by applying soap is enough but actually the rubbing of hands is really important and also I always thought that the usage of sanitizer is optional but actually it is a must for food safety purpose.
This project as thought me the difference of the products that is being used, the effectiveness and the content to look out for when purchasing. Now I know that it is very important to use sanitizer and not just detergent alone and also the science behind the usage of sanitizer.
Overall for this project, I have to admit that we do lack of communication but in the end we did pull through and it was such a relief.
Sean Lee
Reflection 2
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Based on the first post regarding the do’s and don’ts, I understood that we must maintain a good personal hygiene in order to keep either customers or ourselves safe from diseases. These diseases include food borne illnesses caused by bacteria. These bacteria may result from the bad personal hygiene, for example, not washing hands after visiting the toilet or not taking bath regularly. In addition, I realized and understand that we need to practice proper hand washing in order to keep good personal hygiene. Our hands may have in contact with many microorganisms and bacteria during our daily lives.
Other than that, I clearly understand that different colors of chopping board are used for cutting different ingredients, such as the red one is for raw meat and the green one is for fruits and vegetables. This can avoid the happening of cross contamination of food that may cause food poisoning.
Lastly, I understand that we have hand soap or sanitizer available for the staff or chef in order to keep their hands clean all the time. The soap acts as an antibacterial and they are gentle to the skin. On the other hand, the sanitizer contains alcohol that will kill germs and bacteria. In conclusion, maintaining a clean and healthy environment in food preparation area or dining area involves the cooperation from the staffs, chefs and customers.
Tze Vei
Other than that, I clearly understand that different colors of chopping board are used for cutting different ingredients, such as the red one is for raw meat and the green one is for fruits and vegetables. This can avoid the happening of cross contamination of food that may cause food poisoning.
Lastly, I understand that we have hand soap or sanitizer available for the staff or chef in order to keep their hands clean all the time. The soap acts as an antibacterial and they are gentle to the skin. On the other hand, the sanitizer contains alcohol that will kill germs and bacteria. In conclusion, maintaining a clean and healthy environment in food preparation area or dining area involves the cooperation from the staffs, chefs and customers.
Tze Vei
Reflection 1
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From all the researching for information for this blog, I have learn the importance of keeping oneself clean all the time as well as the surrounding, especially when you are in the food industry. There are many harmful microorganism that are around us. Even the slightest mistake like not chilling the food properly can cause food borne illnesses. This project has really taught me a lot on food hygiene and proper sanitation. All these information will be very useful for me when I work in the food industry next time. I also learn about the proper cleaning agent for specific task. I learn about the importance of hygienic aspect of preparing food, handling food, holding food and service.
Besides that, the techniques on hand washing is very important for food handlers. I learn that the proper way of washing hands can help to reduce the amount of bacteria on the hands. Proper hand washing soap and sanitizers should be used to effectively eliminate bacteria. From this assignment, I really learn a lot about hygiene and the principles of cleaning and sanitation of food premises and also the equipments used. One of the things which I think we can improve on is giving more examples and cleaning agents, so that the staffs will understand it better. And the fonts should be bigger to make it easier to read. Besides that, we could have added more pictures to make the blog more attractive and interesting.
Yi Wan
Besides that, the techniques on hand washing is very important for food handlers. I learn that the proper way of washing hands can help to reduce the amount of bacteria on the hands. Proper hand washing soap and sanitizers should be used to effectively eliminate bacteria. From this assignment, I really learn a lot about hygiene and the principles of cleaning and sanitation of food premises and also the equipments used. One of the things which I think we can improve on is giving more examples and cleaning agents, so that the staffs will understand it better. And the fonts should be bigger to make it easier to read. Besides that, we could have added more pictures to make the blog more attractive and interesting.
Yi Wan
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