WHAT TO OBSERVE DURING LABORATORY 5S JAPANESE ENGLISH

WHAT TO OBSERVE DURING LABORATORY? 5’S

JAPANESE ENGLISH SEIRE SORT BISAYA TAGALOG HAGPAT SURIIN

DESCRIPTION: TAKE OUT UNNECESSARY ITEMS AND DISPOSE

JAPANESE ENGLISH SEITON SYSTEMATIZE BISAYA TAGALOG HAN-AY SINUPIN

DESCRIPTION: ARRANGE NECESSARY ITEMS IN GOOD ORDER OF USE

JAPANESE ENGLISH SEISO SWEEP BISAYA TAGALOG HINLO SIMUTIN

DESCRIPTION: CLEAN YOUR WORKPLACE

JAPANESE ENGLISH SEIKITSO SANITIZE BISAYA TAGALOG HAPSAY SIGURADUHIN ANG KALINISAN

DESCRIPTION: MAINTAIN HIGH STANDARD IN HOUSEKEEPING

JAPANESE ENGLISH SHITSUKE SELFDISCIPLINE BISAYA TAGALOG HAMTONG SARILING KUSA

DESCRIPTION: DO THINGS SPONTANOUSLY WITHOUT BEING TOLD OR ORDERED

5 S

Priorities in Food Preparation and service (Nai, 2011; Baxter, 1992)

1. TASTE 2. PRESENTATION 3. DEGREE OF DONENESS 4. TEMPERATURE

FOOD HANDLER REFERS TO ANY PEOPLE WHO PRACTICALLY HOLDS FOOD

DURING FOOD MARKETING, FOOD PROCESSING AND FOOD SERVING

PROPER GROOMING HABITS

REFERS TO THE PLEASANT PRACTICES OF KEEPING SELF PHYSICALLY CLEAN

AROMATICALLY, FRAGRANT AND SOCIALLY ACCEPTABLE FROM HEAD TO TOE.

PROPER ATTIRE

CHEF’S UNIFORM AND ITS PURPOSES Toque - the main purpose of the hat is to prevent hair from falling into the food that is being prepared. - sign of the calibre of the chef.

chef scarf or neckerchief - is a part of chef uniforms which helps the chef to absorb sweat while working in the hot kitchen.

Chef coat - is double breasted and can be worn either of the sides in case one side gets stained and soiled.

Torchon or dish cloth - used to dry dishes after they have been washed.

Chef Apron - is one more important part of chef uniforms which help to protect the uniform from food splatters and stains.

Pants - usually in black and white checkered hound’s tooth pattern of the traditional pants is still the standard today - this pattern is helpful in concealing stains and soiling.

Shoes - you need footwear that is comfortable, but also sturdy and durable.