Professional Documents
Culture Documents
KERTAS PENERANGAN
( INFORMATION SHEET )
DESCRIPTION :
The pastry business can be an enjoyable and rewarding profession, but some
bakery processes can also be hazardous. Persons who work in pastry
operations should be instructed in how to avoid or prevent potential hazards and
be properly trained to follow recommended safe work practices.
Slips and falls are common pastry accidents due to wet floors, spilled dough,
batter, and dry ingredients, as well as uneven or obstructed floor surfaces. Stack
materials neatly to keep walkways and production areas clear. Immediately clean
up spills and post warning signs when floors are wet or slippery. Use a
degreasing solution on oil and grease spills. Gets safety training on use of
ladders and stepstools. Slip-resistant floor coverings and shoe soles prevent
slips and falls.
Pastry equipment such as tart machine, mixers, oven, and stove. Maintain
equipment in good condition. Guard moving and sharp parts. Keep equipment
clearances to avoid accidentally bumping into moving parts. Use safety devices
such as power interlocks, two-handed controls, and emergency-stop bars.
Practice lockout/tag out during maintenance and cleaning. Place warning signs
on equipment with moving equipment dangers.
Breathing flour dust can cause asthma and nose, throat, and eye irritation.
Repeated exposure to flour and dough can sensitize skin. Control flour dust with
enclosed storage bins, adequate ventilation, and enclosed mixing. Dont sweep
flour from floors; use a high-efficiency vacuum cleaner or wet mopping. Clean
work surfaces throughout the day to prevent dough and flour buildup. Use a
nuisance dust mask if flour dust cannot be controlled. Gloves and long sleeves
protect your hands and arms from dough and flour exposure.
1.1.2. OSHA
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Definitions
OSHA's mission is to "assure safe and healthful working conditions for working
men and women by setting and enforcing standards and by providing training,
outreach, education and assistance
OSHA Standards
OSHA standards are rules that describe the methods that employers must use to
protect their employees from hazards. These standards limit the amount of
hazardous chemicals workers can be exposed to, require the use of certain safe
practices and equipment, and require employers to monitor hazards and keep
records of workplace injuries and illnesses.
Employers must also comply with the General Duty Clause of the OSH Act,
which requires employers to keep their workplace free of serious recognized
hazards. This clause is generally cited when no OSHA standard applies to the
hazard.
Definition
Definition
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1.1.5. HACCP
Definition
Hazard Analysis
A hazard is anything which may cause harm to your customers.
There are three types of hazards:-
biological
hemical
physical
a. Biological Hazards
b. Chemical Hazards
c. Physical Hazards
To identify all the hazards associated within your business, you may
wish to consider what process steps are applicable to your business.
You will then need to think about the three hazards at each stage/
process step of your operation.
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Process steps
For example;-
purchase/ receipt/ collect
delivery
storage
preparation
cooking
cooling
storage
service
CCPs are the stage of your process where the hazards must be
controlled for the food to be safe to eat.
Critical Limit
b. Monitoring
c. Corrective Action
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d. Verification
This involves taking an overview of your HACCP based system to
ensure it is working effectively.
It is checking that the checks already done at true and effective at
controlling your hazard.
For example, Managers weekly checks and food sampling would be
verification procedures.
e. Documentation
A HACCP based system must have appropriate documentation to
demonstrate it is working effectively.
These will usually incorporate HACCP charts, work instructions, written
procedures/ policies,training record, monitoring records, sampling
records, invoices, receipts etc.
f. Review
To ensure the HACCP is working effectively, it is important to review the
food safety system at regular intervals. This may be when there is a
change of menu, a complaint, a new product, a new premise or a visit
from the Environmental Health Officer. It is good practice to review the
system at least once a year.
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Definitions
QUESTIONS :
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2. What is OSHA?
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5. What is MS 1514?
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RUJUKAN:
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1. Lian M., Times Book International (1981) Singapore, Guide to Hotel & Catering Services, ISBN 9-
971-65093-2.
4. Courtine R.J., The Hamlyn Publishing Group (1988) London, Larousse Gastronomique Cookery
Encyclopaedia, ISBN 0-749-30316-6.
5. Gail Sokol, Thomson Delmar Lerning (2006), About Professional Baking 2nd Edition.
6. John C. Hodder Education (2008), Practical Cookery. 11 th Edition.
7. Gisslen, W. John Wiley & Sons Inc (2009), Professional Baking 5 th Edition.
8. Gisslen, W. John Wiley & Sons Inc (2005), Professional Baking 4 th edition.
9. Friberg, B. John Wiley & Sons (2002), The Professional Pastry Chef: Fundamental of Baking and
Pastry 4th edition.
10. Labensky, S.R., Tenbergen, K.G., VanDamme, E & Martel P. Prentice Hall (2004), On baking: A
Textbook of Baking and Pastry Fundamentals.
11. Joseph Amendola, Nicole Rees, John Wiley & Sons. (2002), The Bakers Manual Fifth Edition,
ISBN 0-471-40525-6
12. Gisslen, Wayne John Wiley & Sons. (1946), Professional Baking Third Edition, ISBN 0-471-
34646-2
13. Bo Friberg Van Nostrand Reinhold, A Division of International Thompson Publishing Inc, The
PROFESSIONAL Pastry Chef, Third Edition,
ISBN 0-442-01597