SS2 Second Term Catering Practice Lesson Note – Safe and Hygienic Practices for Meal Preparation

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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:

• • 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

• It helps the prompt identification of pest infestation

1. It prevents the physical contamination of food
2. It assists in maintaining a comfortable working environment that is safe and attractive, assisting in promoting economical and effective working methods.
3. 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

1. 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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