SS2 Catering Craft Practices Lesson Note on Safe and Hygienic Practices for Meal Preparation

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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

1. It reduces the risk of food spoilage and food poison
2. It removes materials and food that could provide harbor and nourishment for pests
3. It helps the prompt identification of pest infestation
4. It prevents the physical contamination of food
5. It assists in maintaining a comfortable working environment that is safe and attractive, assisting in promoting economical and effective working methods.
6. It reduces the risk of accidents to customers and staff affected by the work.
7. It promotes a quality image to customers
8. It assists in reducing maintenance costs and reduces damage to equipment
9. If cleaning is not carried out promptly or is ineffective various problems can arise stemming from the loss of product quality, leading to:

• • 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.

1. Hands must be washed frequently and always after using the toilet; food should be handled as little as possible.
2. Bathing must occur frequently
3. Hair must be kept clean and covered in the kitchen, it should not be combed or handled near food.
4. The nose and mouth should not be touched with the hands
5. Cough and sneeze into a handkerchief, not over food; people with colds should not be in contact with food.
6. Jewellery, rings and watches should not be worn
7. Smoking and spitting must not occur where there is food
8. Cuts and burns should be covered with a waterproof dressing
9. Clean clothing should be worn at all times and only clean cloths used
10. Foods should be tasted with a clean spoon
11. Tables should not be sat on
12. Only healthy people should handle food

Steps for Cleanings

There are six basic steps for cleaning and disinfection.

1. Pre-clean: Removal of loose soil or dirt by wiping, scraping, rinsing or soaking.
2. Main clean: Loosening the remaining soil or dirt by use of detergents
3. Intermediate rinse: removal of dirt and chemicals.
4. Disinfection: Reduction of the remaining bacteria to a safe level
5. Final rinse: Removal of the disinfectant
6. Drying: Natural (e.g. air drying); physical (e.g. using disposable paper towels or a clean dry cloth)

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