The content is just an excerpt from the complete note for SS2 Second Term Catering Practice Lesson Note – Safe and Hygienic Practices for Meal Preparation. Check below to download the complete DOCUMENT
WEEK 3
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:
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- 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:
- 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:
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