1. 1.2 Implementing K3 Hygiene Procedure and Sanitation
Given in Class X Semester 1 Created by: Dra. Ummi Rosydiana SMK N 6 Semarang

2. Basic Rules on Personal / Individual Hygiene
Take a bath every day before work
Hands should be washed before working
Wear the uniform provided in order to look clean and tidy
Wash hair so neat and organized
Finger nails should be cut cleanly and do not be polished with cutex
Do not hold your nose, hair / other parts of the body while preparing food
Do not blow out the food when serve the food
Avoid use of make up and perfume excessive
Use shoes that cover the fingers and heel.
Avoid the use of shoes with high heels with a slippery sole
Avoid the use of jewelry when working
Do not smoke in the workplace, especially in the area of production
Do not sneeze or cough near the food
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3. The Body Care that is Associated with Personal Hygiene
Body hygiene
Skin care
Dental
Nose care
Ear care
Eye care
Hand ,Nail and foot care
Hygiene Clothing Hygiene
Food Hygiene
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4. Seni Kerajinan dan Pariwisata
Hygiene and Sanitation of food must be observed at each stage of the journey of food that is differentiated based on :
Source of food
Transportation of food
Storage of food
Marketing of food
Processing food
Serving of food
Storage of food that has been processed
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5. Food sources of contamination
Microorganisms are naturally present in food
Polluted Environment
Pests and pets
Touched food
Cooking equipment and kitchen practices
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6. Seni Kerajinan dan Pariwisata
Accident prevention and training to ensure safety is a standard procedure that must be fulfilled both in the area of big industry and other institutions.
Safety and health program must be applied to the boga service industry so that workplace accident can be avoided or at least minimized.
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7. Conditions of Work Safety
Law No. 1 Year 1970 Chapter III verse 1 clearly written that the legislation has set requirements for safety:
Preventing and reducing accidents
Preventing, reducing and extinguishing fires
Providing an opportunity / private road to save themselves at the time of fire / events other dangerous
Preventing and reducing the danger of detonation
Giving aid to the accident
Providing tools to the protection of workers
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8. Seni Kerajinan dan Pariwisata
Preventing and controlling the temperature distribution of humidity, dust, dirt, smoke, steam, gas, blowing wind, weather, rays / radiation, noise and vibration
Preventing and controlling the incidence of disease due to workplace
Getting enough light irradiation
Holding temperature and humid air is good
Holding it is enough air
Maintain cleanliness, health and order environment
Obtaining harmony between labor, work tools, work environment, and how the process work
Securing and facilitating the transportation people, animals, plants / goods
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9. Seni Kerajinan dan Pariwisata
Securing and maintaining all types of buildings
Securing and facilitating the loading and unloading work, treatment and storage of goods
Preventing the flow of electricity that is exposed to dangerous
Adjusting and improving the security of the work on a high-risk emergency
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