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Aug 6th, 2022
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How to Clean design in the Equipment List

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[Music] today im very happy to be with you in this lesson of housekeeping operation as you know housekeeping is a very wide department in a hotel not even being wired its also the very important department in the hotel because as you know housekeeping department is the heart of the hotel with the cleanliness that it offers to the hotel with the deco even with the entire ambiance of cleanliness that the housekeeping staff have to offer to the hotel so before we go deep in cleaning we have first to describe all different users that we have to use like tools material equipment and product before we step to the use of those equipments during the cleaning process so as you know everyone be aware of what we are going to do remember to take notes maybe it cant be necessary for someone else but for you keep in touch of everything so before we go ahead its better you remember even the outline so you can assess yourself after the lesson the outcome of this lesson you have to identify all th

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Food hygiene is defined as the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use.
Selected Hygienic Design Criteria and Requirements Equipment must be designed to be self-drainable to make it possible to remove all residues of products and chemicals. To be cleaned without difficulty, surfaces must be smooth and free from crevices, sharp corners, protrusions, and shadow zones.
Principle 1: Cleanable to a Microbiological Level. Principle 2: Equipment Must Be Made of Compatible Materials. Principle 3: All Areas of the Equipment Must Be Accessible for Inspection, Maintenance, Cleaning, and Sanitizing. Principle 4: Equipment Is Designed to Prevent Product or Liquid Collection.
Food hygiene is a set of food manufacturing practices that aim to minimize biological food hazards through safe and clean operations to protect public health from foodborne diseases. Food safety is a management system that is applied by a food business to ensure that hazards are controlled to acceptable levels.
Selected Hygienic Design Criteria and Requirements Equipment must be designed to be self-drainable to make it possible to remove all residues of products and chemicals. To be cleaned without difficulty, surfaces must be smooth and free from crevices, sharp corners, protrusions, and shadow zones.
Food handlers personal hygiene tips dry your hands with a clean towel, disposable paper towel or under an air dryer. never smoke, chew gum, spit, change a babys nappy or eat in a food handling or food storage area. never cough or sneeze over food, or where food is being prepared or stored.
Hygienic design refers to designing all components of food processing machinery in order to facilitate cleaning and reduce the risk of contaminating food products with biological, chemical or physical hazards.
Hygiene problems in equipment are caused when microorganisms become attached to the surfaces and survive on them (Wirtanen, 1995) and later become detached from them contaminating the product. This can be due to bad hygienic design in cases where the machines cannot be cleaned properly.

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