W4

Grade 10 Term 1

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In order to prevent the spread of germs and disease, it’s important that the environment in which food is prepared is kept clean and tidy

Poor standards of hygiene can assist harmful bacteria in spreading around the kitchen which may contaminate food and lead to serious outbreaks of food poisoning.

Rules for waste management
Looking after the environment is a top priority. Make sure you follow the 3 R’s of responsible waste management…

Reduce

drive down the amount of waste by simply using less

choose products with less packaging or buy in bulk to reduce the overall amount of packaging used

make use of rechargeable and refillable products

avoid using cling-wrap, aluminum foil and other single-use materials

Re-Use

wash, dry and keep anything that can be used after its initial purpose has been served

re-use containers – like jars and bags - for storing other items of food instead of throwing them out

collect and distribute items that may be useful to other people and organisations (like schools)

try to fix things before throwing them away and having to buy new

Recycle

sort dry waste into similar types of materials (i.e. organic matter, paper, plastic, glass and metal)

make use of specially marked collection bins to dispose of the different types of materials

always buy and use recycled products where you can
Legal
Everyone working within the hospitality industry needs to be aware of the
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Everyone working within the hospitality industry needs to be aware of the Responsible Occupational Health and Safety Act which was written by the South African government to ensure that workers’ rights, in terms of health and safety, are protected.
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Uniform

Anyone working in a kitchen needs to ensure that they are appropriately dressed. Chef’s uniforms are specially designed for cooking – they help to protect against heat and spills, prevent hair and perspiration from falling into the food and offer a decent level of comfort and safety in moving around.
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