Match the word combinations on the left with the correct translation on the right.

to make sick	способы хранения и обработки продуктов
to stay in business	находиться в контакте с продуктами
to carry diseases	посредством
to come into contact with foodstuffs	плотно закрытые контейнеры для мусора
to slip on vegetable peelings	самоочищающееся оборудование
food-handling procedures	оставаться в деле
tightly-covered waste receptacles	системы автоматического отключения
self-cleaning equipment	заставить заболеть
by means of	поскользнуться на очистках
automatic cut-offs	приводить к заболеваниям

 

3. Read and translate the text.

 

Some Dangers in a Kitchen.

 

Among the most important considerations in the design of res­taurant kitchens are sanitation and safety. Cleanliness is a vital fac­tor in the operation of any restaurant. An establishment that makes its customers sick from unsanitary food won't stay in business very long. Most communities have local health inspectors who make periodic visits to restaurants to enforce sanitation codes. The worst health dangers are insects and rodents (rats and mice) that carry diseases, and unsanitary food-handling procedures. Insects and rodents are usually controlled through periodic extermination, special traps, or poisoned bait which must be located where it can­not come into contact with any foodstuffs. Other preventive meas­ures against insects and rodents include quick disposal of wastes and tightly-covered waste receptacles. In many restaurants the recep­tacles are kept on wheeled carts that can be easily and quickly moved to special areas for later removal from the premises.

Both sanitation and safety require frequent cleaning of the equipment and washing down of the entire area. Most restaurant kitchens have washable floors and walls of concrete, tile, or plastic that can be hosed. Drains are spaced to carry off the water effi­ciently. To prevent slipping on vegetable peelings or similar wastes, many kitchens are equipped with duckboards that are laid down in the work areas and removed when the kitchen is washed.

One of the biggest dangers in a kitchen comes from grease which is highly flammable. All equipment where a build-up of grease can occur must be carefully cleaned every day. Even self-cleaning equipment must be cleaned by hand at regular intervals.

Another necessity in a well-planned kitchen is good ventila­tion. It should be included in the design when the kitchen is planned. The ventilation system should remove hot air and cooking odours (not in the direction of the dining room) and pump in fresh, cool air.

A place that has as many cutting instruments and hot surfaces as a kitchen will inevitably be the scene of a certain number of ac­cidents. The best way to prevent them is by means of an industrial safety training program for the employees. Much of the new stand­ard kitchen equipment has safety devices such as automatic cut-offs to reduce accidents.

Restaurant kitchens function outside the vision of customers. Although the work is often hard and hot and is some­times performed under great stress and pressure, it is the heart of the entire operation.

Vocabulary on the text.

 

Ø ac­cident, n – несчастный случай, авария

bait, n – приманка

build-up, n - накопление

concrete, n – бетон

device, n –механизм, устройство

drain, n - водосток, водоотвод

duckboards, n, pl – дощатый настил

extermination, n – уничтожение, истребление

grease, n - жир

poison, n – яд, отрава

poison, v - отравлять

poisonous, a - ядовитый, отравляющий

tile, n – кафельная плитка

trap, n - ловушка

 

Ø hose, v – поливать из шланга

prevent, v – предотвращать, предупреждать

preventive, a - предупредительный

pump in, v - впускать

space, v – располагать на определенном расстоянии друг от друга

 

Ø enforce sanitation codes - заставить выполнять санитарные нормы

insects and rodents (rats and mice) – насекомые и грызуны (крысы и мыши)

 

Vocabulary Exercises.

Give English equivalents.

 

Наиболее важные соображения; санитарные условия и безопасность; местные инспекторы служб здравоохранения; которые являются разносчиками заболеваний; периодическое уничтожение; находиться в контакте с продуктами питания; предупредительные меры; быстрое удаление отходов; контейнеры для мусора; регулярное мытье оборудования; хорошо моющиеся полы; водостоки располагаются на определенном расстоянии друг от друга; оборудование, в котором может происходить накопление жира; удалять кухонные запахи; наполнять помещение свежим, прохладным воздухом; программы для обучения рабочих правилам производственной безопасности; снижать количество несчастных случаев.

Give Russian equivalents.

 

Sanitation and safety; cleanliness; unsanitary food; local health inspectors; to make periodic visits; to enforce sanitation codes; unsanitary food-handling procedures; preventive measures; tightly-covered waste receptacles; frequent cleaning of the equipment; to be equipped with duckboards; self-cleaning equipment; to clean by hand; to remove hot air and cooking odours; to prevent ac­cidents.