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TOPIC: SAFE AND HYGIENIC PRACTICES FOR MEAL PREPARATION.
Sub-topic: Safe and Hygienic practices for meal preparation.
The kitchen hygiene is very important in every cooking and to maintain a hygienic working environment a wide range of materials and equipment is needed, among which are:
- Brooms – Squeeze
- Buckets – Plastic sacks
- Brushes – Scrubbing machine
- Cloths – Scouring powder
- Dusters – Wet suction cleaners
- Dustbin powder – Soap
- Floor cleaner – Dry suction cleaner
- Mops – Steel wool
- Fly spray – Ammonia
- Sponges – Washing powder
- Oven cleaner – Disinfectant
Needs for cleaning
- It reduces the risk of food spoilage and food poison
- It removes materials and food that could provide harbor and nourishment for pests
- It helps the prompt identification of pest infestation
- It prevents the physical contamination of food
- It assists in maintaining a comfortable working environment that is safe and attractive, assisting in promoting economical and effective working methods.
- It reduces the risk of accidents to customers and staff affected by the work.
- It promotes a quality image to customers
- It assists in reducing maintenance costs and reduces damage to equipment
- If cleaning is not carried out promptly or is ineffective various problems can arise stemming from the loss of product quality, leading to:
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- Customer complaints
- Loss of reputation
- Food poisoning and food-borne disease
- Loss of sales
- Legal action
- Increase in food waste
- Contaminated and tainted food
- Corrosion and premature replacement of equipment
- Incorrect use of chemicals, which could damage equipment, floors, walls, and food preparation surfaces.
Personal Hygiene Practice:
The practice of clean habits in the kitchen is the only way to achieve a satisfactory standard of hygiene.
- Hands must be washed frequently and always after using the toilet; food should be handled as little as possible.
- Bathing must occur frequently
- Hair must be kept clean and covered in the kitchen, it should not be combed or handled near food.
- The nose and mouth should not be touched with the hands
- Cough and sneeze into a handkerchief, not over food; people with colds should not be in contact with food.
- Jewellery, rings and watches should not be worn
- Smoking and spitting must not occur where there is food
- Cuts and burns should be covered with a waterproof dressing
- Clean clothing should be worn at all times and only clean cloths used
- Foods should be tasted with a clean spoon
- Tables should not be sat on
- Only healthy people should handle food
Steps for Cleanings
There are six basic steps for cleaning and disinfection.
- Pre-clean: Removal of loose soil or dirt by wiping, scraping, rinsing or soaking.
- Main clean: Loosening the remaining soil or dirt by use of detergents
- Intermediate rinse: removal of dirt and chemicals.
- Disinfection: Reduction of the remaining bacteria to a safe level
- Final rinse: Removal of the disinfectant
- Drying: Natural (e.g. air drying); physical (e.g. using disposable paper towels or a clean dry cloth)
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