Reflection ( Subash)
Through these blog posts, it can be easily observed that discussing about issues regarding food safety and food hygiene is extremely crucial. To ensure that a customer receives quality food, there is a need for one to take of her his or her personal hygiene as well as ensuring that the food is properly prepared and stored in order to prevent cross-contamination and spoilage. As we have learnt from the above posts, it can be observed that pathogens such as E.Coli, Staphylococcus aureus and many more can easily spread through the food we consume. Therefore, proper practice of food handling holds a great importance. Besides this, the safety of the cook is also of huge importance. Ensuring that the cook follows the rules and regulations of the kitchen workflow is crucial. Along with this, he or she should be using the appliances in the correct manner. By doing so, he or she can prevent him/herself from any physical hazards such as cuts, burns. Treating cuts and burns properly is also essential as the quicker the wounds and burns heal, the lesser spread of contagious diseases. Firstly, inform the person in charge or the head chef. Hereafter, get first aid t be done. For small cuts and burns, wash infected area thoroughly and apply antiseptic medicines on the infected area using a sanitized gauze. Apply pressure and put on a plaster. If wounds and burns are on the palm or any part of the hand, wear a glove. If cuts and wounds are large, visit a certified medic or doctor.
Monday, 1 June 2015
Reflection ( Ruiyang )
Before I have did this project, I have a limited knowledge for food safety. After reading through my group mates and classmates blog, I've learnt a lot from it. I've realized that food safety is extremely important for every kitchen. Practicing food safety is essential in every kitchen as it can prevent any accidents to happen. For example, cross contamination or personal hygiene. Having cross contamination in food would cause serious food poisoning to the consumer. If this incident were to happen, it would spoil the reputation of the restaurant. Therefore, it's best to do anything to prevent any food contamination. Practicing good hygiene for chef is important too. Having short nails and a clean uniform would also prevent the bacteria from it from contaminating the food. Hence, practicing food safety should be a habit for everyone so no one would become ill from your food.
Tuesday, 26 May 2015
Reflection (Kimberley)
Reading all the different posts about Personal hygiene, as well as hygiene in the kitchen, I realised that there is a lot of things to take note of when working in the kitchen environment. There are many different aspects of hygiene to take care of. Sometimes we might forget one or two areas, especially during the busier hours of service in the kitchen, and reading a blog like this would be a gentle reminder to be more aware of the surroundings as a lack of awareness towards hygiene might lead to cross-contamination and food-borne illnesses and hazards to both the customer and the chef. I have learnt a lot through the making of this blog, reading my classmate's and group member's posts, commenting and reflecting on each topic.
Monday, 25 May 2015
Reflection ( Renushri )
I have learnt many valuable learning points from my fellow group mates post. Firstly that the right storage equipment and location is essential for safe consumption of any ingredient that is kept.Secondly, the importance of tying the hair and neatly keeping it short ensures the safety during the food preparation. Thirdly, the different types of poultry and their negative consequences if they are not handled properly. The negative consequences would cause problems during food preparation.
Last but not the least I believe that safety starts from us. If each individual takes own responsibility in their hygiene and working stations, nothing would go wrong.
It's better to be safe than sorry !
It's better to be safe than sorry !
Reflection (Petrina)
Looking at the various blog post from my friends and the researches that I've made, i found out that Salmonella and E. coli are the 2 most common harmful microorganisms living around us daily. I have learnt the importance of good hygiene practices in the kitchen. It is important to store our ingredients properly at the right temperature and at the correct place to prevent microbial infestation or cross contamination. I have also learnt more in depth on the right ways of personal hygiene in the kitchen. Personal hygiene is very important as one dirty mistake of ours make bring harm to other innocent people. Soap in general doesn't necessarily kill off all the microorganisms but rather the different types of soap that we use that are important. Buying antimicrobial or antibacterial soap at home would be a better and safer choice for good hygiene even though it my be more costly. The reputation of yourself or the food will be ruined and people will lose faith in you due to poor hygiene. Thus we should always keep clean and be mindful of what we do in the kitchen or when handling food.
Friday, 15 May 2015
HYGENIC ASPECTS IN FOOD PREMISES: Food Storage in a Commercial Kitchen
When foods are being prepared/used in a kitchen, there is a
need to store these foods properly, in order to prevent microbial
infestation/contamination. Pathogens, also known as disease- causing bacteria, viruses or parasites are the main source of microorganisms that cause food poisoning. Some of these pathogens that can be identified through improper food handling include:
1. Salmonella Typhi: Mainly found in Uncooked or raw eggs, poultry, unpasteurized dairy products and contaminated raw fruits and vegetables. They can also be found in food that is not stored or properly handled ( such as cross-contamination), which can cause Salmonellosis.
Salmonella; Retrieved from: http://www.homefoodsafety.org/vault/2499/web/images/salmonella%20bacterium%20v_%20small.jpg Daniel
2. Clostridium Perfringens ( C. perfringens ) : Found in raw meat or poultry. These produce toxins that can possibly cause health issues such as diarrhea and abdominal cramping. C. perfringens grows in large portions of food. Therefore, it is best to keep these food away from the danger zone.
C. perfringens; Retrieved from: http://www.homefoodsafety.org/vault/2499/web/images/Clostridium%20perfringens%20v_%20small.jpg
3. Campylobactor: Commonly found in foods that are not properly stored in the correct temperatures or those that are cross-contaminated. These include unwashed raw vegetables, raw meat and poultry and unpasteurized milk. Common health problems are Campylobacteriosis in which symptoms include diarrhea.
Campylobactor; Retrieved from: http://www.homefoodsafety.org/vault/2499/web/images/Campylobacter%20v_%20small.jpg
4. Escherichia Coli (E. coli O157:H7): Commonly found in raw or under-cooked ground beef, along with unpasteurized drinks. These have severe adverse effects on the body.
E. coli O157;H7 ; Retrieved from: http://www.homefoodsafety.org/vault/2499/web/images/e%20coli%20colony%20v_%20small.jpg
Other pathogens that can be found through cross-contamination through food and kitchen utensils/equipment include Staphylococcus aureus, Listeria monocytogenes, Norovirus, Toxoplasma gondii which also can spread through cross contamination.
Therefore, through this, it can be seen that the kitchen Layout plays a huge role in ensuring the food consumed is safe and of premium quality. Certain kitchen equipment/layouts are essential in maintaining the integrity of the food, and to prevent any food-borne illness that may be caused by pathogen contamination. Here are certain kitchen requirements that should be followed in order to prevent cross- contamination of pathogen in a commercial kitchen.
1. Salmonella Typhi: Mainly found in Uncooked or raw eggs, poultry, unpasteurized dairy products and contaminated raw fruits and vegetables. They can also be found in food that is not stored or properly handled ( such as cross-contamination), which can cause Salmonellosis.
Salmonella; Retrieved from: http://www.homefoodsafety.org/vault/2499/web/images/salmonella%20bacterium%20v_%20small.jpg Daniel
2. Clostridium Perfringens ( C. perfringens ) : Found in raw meat or poultry. These produce toxins that can possibly cause health issues such as diarrhea and abdominal cramping. C. perfringens grows in large portions of food. Therefore, it is best to keep these food away from the danger zone.
C. perfringens; Retrieved from: http://www.homefoodsafety.org/vault/2499/web/images/Clostridium%20perfringens%20v_%20small.jpg
3. Campylobactor: Commonly found in foods that are not properly stored in the correct temperatures or those that are cross-contaminated. These include unwashed raw vegetables, raw meat and poultry and unpasteurized milk. Common health problems are Campylobacteriosis in which symptoms include diarrhea.
Campylobactor; Retrieved from: http://www.homefoodsafety.org/vault/2499/web/images/Campylobacter%20v_%20small.jpg
4. Escherichia Coli (E. coli O157:H7): Commonly found in raw or under-cooked ground beef, along with unpasteurized drinks. These have severe adverse effects on the body.
E. coli O157;H7 ; Retrieved from: http://www.homefoodsafety.org/vault/2499/web/images/e%20coli%20colony%20v_%20small.jpg
Other pathogens that can be found through cross-contamination through food and kitchen utensils/equipment include Staphylococcus aureus, Listeria monocytogenes, Norovirus, Toxoplasma gondii which also can spread through cross contamination.
Therefore, through this, it can be seen that the kitchen Layout plays a huge role in ensuring the food consumed is safe and of premium quality. Certain kitchen equipment/layouts are essential in maintaining the integrity of the food, and to prevent any food-borne illness that may be caused by pathogen contamination. Here are certain kitchen requirements that should be followed in order to prevent cross- contamination of pathogen in a commercial kitchen.
3. Keeping Food Warm- All cooked foods, if not cooled rapidly should be kept warm in order for it to avoid the danger zone. The danger zone is a temperature in which pathogens are at their reproduction rate. Therefore, the usage of a hot-holding equipment such as steamers, double boilers, heated cabinets and drawer is crucial . These foods should be kept at a temperature above 57 degrees Celsius. In an Asian kitchen, the foods, in order to be kept warm, steamers are widely used.
4. Storage in a commercial refrigerator- When storing foods in a refrigerator, important requirements need to be taken note of in order to prevent food contamination and spoilage. Raw and cooked foods must be stored separately to prevent cross contamination of pathogens. Raw foods and meats should be stored separately or at the bottom section of the chiller/freezer from cooked food or vegetables. Drip pans should be placed below raw meats. Apart from this, all foods need to be properly labelled, along with the expiry/usage date written .These should be properly covered and sealed.
Raw Foods are either kept separately or at the bottom of the freezer/chiller
An Example of a properly sealed packet of food with its date of usage
4. Vacuum Packing Foods- In order from preventing microorganisms from flourishing in a food product, foods are usually vacuum sealed in order to remove any air present in the air/ oxygen in the packaging . Without the presence of oxygen/air, microorganisms are unable to multiply, thus preventing the chances of food spoilage. Foods need to be properly sealed and vacuumed in order for this theory to work.
Hence, in conclusion, one should follow and aside these four important concepts when handling food in a commercial kitchen in the food industry.
References:
1. Retrieved from: http://www.homefoodsafety.org/food-poisoning/foodborne-pathogens
References:
1. Retrieved from: http://www.homefoodsafety.org/food-poisoning/foodborne-pathogens
- -- By: Subash S/O Rethina Kumar ( 1400090E)
PERSONAL HYGIENE ISSUE: Illnesses and Infected Cuts
Ensuring that good personal hygiene is maintained is
extremely crucial when working in a kitchen, due to the constant handling of
food. One key aspect of maintaining a good personal hygiene is by ensuring that
the food handler is free from an illness. All wounds, cuts and burns should be
properly covered. By doing so, cross- contamination of pathogens from the
handler to the food can be avoided, or vice versa. Thus, this ensures that no customer or food
handler suffers from a food-borne illness as a result of consuming the
food. Certain pathogens are responsible for the food-borne illnesses if personal hygiene is not maintained. These are a few:
1.Staphylococcus aureus: Commonly found in skin surfaces, throat and nostrils of humans or animals. These also produce toxins that are heat resistant, therefore cannot be killed through cooking. These can also be found in prepared fresh foods such as salads, bakery products and unpasteurized drinks or dairy products
Staphylococcus aureus; Retrieved from: http://www.homefoodsafety.org/vault/2499/web/images/Staphylococcus%20bacteria%20v_%20small.jpg
2. Norovirus: Transmitted through people who are infected. Therefore, foods, drinks and food surfaces can easily be contaminated by Norovirus. These are usually found in fresh produce, salads or any food or surface that is prepared or touched by a person who is ill. Norovirus is the main source of a common illness known as "stomach flu".
Norovirus; Retrieved from: http://www.homefoodsafety.org/vault/2499/web/images/norovirus%20v_%20small.jpg
Here are a few tips for food handlers to ensure that good personal hygiene is maintained during the preparation of food.
1.Staphylococcus aureus: Commonly found in skin surfaces, throat and nostrils of humans or animals. These also produce toxins that are heat resistant, therefore cannot be killed through cooking. These can also be found in prepared fresh foods such as salads, bakery products and unpasteurized drinks or dairy products
Staphylococcus aureus; Retrieved from: http://www.homefoodsafety.org/vault/2499/web/images/Staphylococcus%20bacteria%20v_%20small.jpg
2. Norovirus: Transmitted through people who are infected. Therefore, foods, drinks and food surfaces can easily be contaminated by Norovirus. These are usually found in fresh produce, salads or any food or surface that is prepared or touched by a person who is ill. Norovirus is the main source of a common illness known as "stomach flu".
Norovirus; Retrieved from: http://www.homefoodsafety.org/vault/2499/web/images/norovirus%20v_%20small.jpg
Here are a few tips for food handlers to ensure that good personal hygiene is maintained during the preparation of food.
1.
Always wear a mask if you are having a flu, coughing,
or sneezing. It is recommended that you do not come for work if you are having
a flu. The mask being worn must cover
your nose and your mouth. This can be seen below.
2. All wounds and cuts in the hands, or any other
parts of the body must be covered with a plaster. The colour of the plaster
should be of a bright one, as a nude beige coloured plaster cannot be easily
identified. This acts as a safety measure as during food preparation or food
handling, the plaster may fall into the food being consumed/prepared. Hence,
through this perspective, a bright plaster should be worn so that it can be
easily identified in the food. In a commercial kitchen, blue plasters are
usually used.
3. All infected wounds and cuts in the hands must
be covered with a plaster, then followed by a glove when handling food. This is
to ensure that no contamination of the pathogens above occurs in the food.
By: Subash S/O Rethina Kumar ( 1400090E)
References:
1. Retrieved from: http://www.homefoodsafety.org/food-poisoning/foodborne-pathogens
References:
1. Retrieved from: http://www.homefoodsafety.org/food-poisoning/foodborne-pathogens
Thursday, 14 May 2015
Personal Hygiene: Proper Hygiene and outfit
In a kitchen, personal hygiene and outfit is extremely important. Every chef must wear the proper attire to enter the kitchen. There are many reasons why a proper outfit is important, it will prevent injuries and food contamination.
Food contamination
1. Wearing a dirty apron
A dirty apron might cause cross contamination when someone is handling food. Outfit must be cleaned while handling food. If aprons are stained with gravy, it's best to wear a disposable apron.
Personal Safety
1. Safety Shoes
Food contamination
1. Wearing a dirty apron
A dirty apron might cause cross contamination when someone is handling food. Outfit must be cleaned while handling food. If aprons are stained with gravy, it's best to wear a disposable apron.
Personal Safety
1. Safety Shoes
Shoes have to be worn into the kitchen. Safety shoes can make sure that our feet wont be hurt if something sharp or hot were to be dropped on our feet. However, safety shoes that are used for kitchen can only be used in the kitchen. It should not be used for other purposes. This is to prevent any foreign objects to be brought in to the kitchen. |
2. Socks
Long socks should be wore to have an additional protection over your leg. Hence, its preferred to wear a long socks.
3. Chef Uniform
Make sure that the sleeves are folded up when not cooking. Long sleeves will create stains while cutting. Roll down the sleeves to prevent oil splatter while deep frying. Furthermore, ensure that uniform is clean. If the sleeves are stained with sauce, cross contamination might occur when we are handling our ingredients.
Wednesday, 13 May 2015
Hygiene Aspects of Food Premises: Proper Food Storage and Temperatures
Proper food storage helps to preserve the quality of your
food as well as the nutritional value of the food you purchase. It prevents
food spoilage and foodborne illnesses caused by harmful bacteria. Refrigeration
of food helps to slow down the rate of bacteria growth. As bacteria grows most
rapidly between 5 C and 60 C, it is important to maintain the correct
temperature and cleanliness in a chiller or freezer to obtain maximum quality
of the food that is being stored.
Things to note when storing food:
- The temperatures of fridges are normally between 1 – 4 C and Freezers are at -18 C and below.
- The temperatures of fridges are normally between 1 – 4 C and Freezers are at -18 C and below.
All foods are to be stored in covered containers to avoid
cross contamination.
- Marinated foods are not to be kept in room temperature. It
is to be kept covered in a plastic container and kept in the chiller until it
is ready to be used.
- All foods are to be labelled with its name and the day it is
bought or prepared, as well as the expiry date. Fresher foods are to be kept at
the back of the storage area, with the older foods in front of them so they can
be used first.
Guide to storing your food
Guide to storing your food
-
FRESH BEEF, LAMB, PORK, VEAL: 3-5 days in the
chiller, up to 12 months in the freezer
Meats can be kept briefly in its original packaging when it is being stored |
However, when it is being stored beyond 2 weeks, it is best to vacuum pack the meat or keep it in vapour-proof bags |
-
SHRIMP, SCALLOP, SHELLFISH: 1-2 days in the
fridge, 3-6 months in the freezer
When food is not being kept properly, it spoils easily. The basic types of food spoilage is Appearance, Textural changes and Changes in taste and colour.
Fresh meats are one of the most perishable foods, and storage temperature is the most important control factor in meat spoilage. Several types of moulds grow on the surface of meats and causes spoilage, but cannot grow on meat under 5 degrees celcius. Usually, freshly cut meats in a high humidity refrigerator undergo bacteria spoilage by Pseudomonas, Acinetobacter and Moraxella spp. Meat spoilage is often recognised by the appearance, off odours and slime on the meat.
Credits (pictures):
When food is not being kept properly, it spoils easily. The basic types of food spoilage is Appearance, Textural changes and Changes in taste and colour.
Fresh meats are one of the most perishable foods, and storage temperature is the most important control factor in meat spoilage. Several types of moulds grow on the surface of meats and causes spoilage, but cannot grow on meat under 5 degrees celcius. Usually, freshly cut meats in a high humidity refrigerator undergo bacteria spoilage by Pseudomonas, Acinetobacter and Moraxella spp. Meat spoilage is often recognised by the appearance, off odours and slime on the meat.
Credits (pictures):
2010/04/16 by Sarah R @ https://www.flickr.com/photos/reid-bee/4700441761/in/photolist-6VCM4-q6c6xu-5Yo9Gk-bvym44-r689a-du7Bij-jBQSYN-6tifJc-6K8Unt-mciG6X-ci9X8j-8xnK4E-bVwF82-68SmiC-5gMjkB-5wGXdE-iG4CH-8amZzk-6ZWLvc-65oFjt-cTxBaJ-5Zpy1v-8kBz3M-47LJT9-65sXQu
CC
Fish Shelves in ‘Cold Storage’ by Ania
Mendrek @ https://www.flickr.com/photos/aniamendrek/4001189850/in/photolist-76vdqg-9r1w7n-76z9kU-76z97S-e25PC2-6Lvgt9-aAV7BZ-9vTDW2-7dQfqt-4cUxbY
CC
Personal Hygiene: Proper hair hygiene in the kitchen
In the kitchen, it is always required for the people to have
their hair clipped up and tied back to avoid hair dropping into food
accidentally, or getting caught in a dangerous situation, like accidentally
getting burnt in a fire or getting caught in a machine.
It also shows a level of professionalism when hair is tied
back and not covering ones’ face. This allows the chef to focus more on the
cooking instead of brushing hair back from their eyes whilst cooking, and
worrying about hair falling into their food.
Guys:
- They need to be clean shaven, free of any beards/moustaches on their face
- Their side burns to be shaved, it can be only as long
as half of your ear
Facial hair has been shaved, side burns cut to the desired length |
-
Hair at the back must not touch the collar of
your chef uniform
Hair is shaved so that it does not touch the collar of the uniform |
Girls:
GOOD: hair is tied in a bun and kept in the chef hat BAD: hair was not pinned properly around the ears and at the back of the neck |
-
Short hair to be clipped up and must not touch
the collar of your chef uniform
-
Hair by the ears to be neatly tucked behind the
ears and smoothed back using hair gel or hair spray
-
“baby hairs” at the back of the neck to be
shaved off or gelled up and held together using bobby pins
Hygienic Aspects Of Food Premises: Desired temperature to determine cooked poultry
Food would
have to be cooked to a certain temperature to ensure that all bacteria have
been killed by the heat. If the food is not cooked to a preferred temperature,
the bacteria that is found in poultry would cause food poisoning.
Examples:
1) Fresh
pork have to be cooked to at least 160°F/71°C.
2) Whole
birds such as chicken have to be cooked to at least 180°F/82°C.
3) Ground
Meat have to be cooked at least 165°F/74°C
4) Seafood
have to cook to a minimum of 145°F/63°C
How do we
determine the doneness in meat, poultry and fish?
Smell
When food
is almost done, aromas would be intensified and easier to identify.
Touch
Food should
be easy to cut and chew. The less cooked a meat is, the more tender it will be.
Hence, cooked for would have resistance when it’s being pressed.
Looks
When a meat
is cooked, the exterior colour will change. If the meat appears pale or even
grey, it has not been properly cooked.
Health Danger of under-cooked poultry
Pork
Trichinosis
or trichinosis, is a parasitic disease caused by eating raw or under-cooked pork
or wild game infected with the larvae of a species of roundworm Trichinella
spiralis, commonly called the trichina worm. The severity of symptoms caused by
larval migration from the intestines depends on the number of larvae produced.
As the larvae migrate through tissue and vessels, the bodies’ inflammatory
response results in edema, muscle pain, fever, and weakness. A classic sign of
trichinosis is periorbital edema, swelling around the eyes, which may be caused
by vasculitis.
Chicken
Under-cooked
chicken can be severely detrimental for your health. Raw chicken might be
contaminated with a bacteria called Salmonella, which can be killed if chicken
is cooked to the proper minimum internal temperature. When chicken is not fully
cooked, your risk of gastrointestinal distress and other problems increases.
Seafood
Major types
of food poisoning that can result from eating raw or under-cooked fish and
shellfish include Salmonella and Vibrio vulnificus.
To prevent
any type of food poisoning, know that neither hot sauce nor alcohol kills
bacteria. Or Prepare fin fish until it reaches 145°F—or until the flesh is
opaque and separates easily with a fork; prepare shellfish until the flesh is
opaque; or, for clams, oysters, and mussels, until the shells open.
Credits
https://www.flickr.com/photos/25469106@N04/2421615035/in/photolist-oeRSob-oeH8uH-ouCUfs-oeLpWe-ovVGZa-osWH4E-oeVBvZ-osLMJb-otZP7f-owiExr-ovVGCP-ow8BSW-ovrNUg-ovaxFt-os6FWh-Mwj3-oviqj1-6v5DjY-qtei93-rnVZPm-rpCp8f-qsJ2iU-8FCT3e-hSNp5y-8DeLwM-8rhBfg-6MbuH-9oj5uv-ecTg2j-cJbK83-edzyo7-eVtWmb-6Uyxs-uTo3K-59WkkN-aKrbH-aKr8c-4FcoZg-4EZbPX-5McshM-2UtE1P-9bHBix-4Eqaiu-3cZNn-3x4ckU-4EjzrK-4F8UKm-4E8ZHt-4FZpMn-4Ea3qx/
https://www.flickr.com/photos/microbeworld/5631531509/in/photolist-9zD57R-atgBU7-nKFsu2-nHS6bm-7gy9Uh-ofSDgb-oz7TMp-oxa5FC-oxkpqj-ofSvgV-ofSBcS-ofTcDB-ofSfs7-ofSA99-ox67Ua-f456y4-a8dkmR-fbUNP9-dey6Fg-omQ24a
https://www.flickr.com/search/?text=Salmonella
Credits
https://www.flickr.com/photos/25469106@N04/2421615035/in/photolist-oeRSob-oeH8uH-ouCUfs-oeLpWe-ovVGZa-osWH4E-oeVBvZ-osLMJb-otZP7f-owiExr-ovVGCP-ow8BSW-ovrNUg-ovaxFt-os6FWh-Mwj3-oviqj1-6v5DjY-qtei93-rnVZPm-rpCp8f-qsJ2iU-8FCT3e-hSNp5y-8DeLwM-8rhBfg-6MbuH-9oj5uv-ecTg2j-cJbK83-edzyo7-eVtWmb-6Uyxs-uTo3K-59WkkN-aKrbH-aKr8c-4FcoZg-4EZbPX-5McshM-2UtE1P-9bHBix-4Eqaiu-3cZNn-3x4ckU-4EjzrK-4F8UKm-4E8ZHt-4FZpMn-4Ea3qx/
https://www.flickr.com/photos/microbeworld/5631531509/in/photolist-9zD57R-atgBU7-nKFsu2-nHS6bm-7gy9Uh-ofSDgb-oz7TMp-oxa5FC-oxkpqj-ofSvgV-ofSBcS-ofTcDB-ofSfs7-ofSA99-ox67Ua-f456y4-a8dkmR-fbUNP9-dey6Fg-omQ24a
https://www.flickr.com/search/?text=Salmonella
Hygienic Aspects Of Food Premises: Clean and conducive environments
Hygiene in the food industry is absolutely important! The build up of grease, oils on surfaces such as light fittings, walls behind equipment and ceilings needs to be cleaned otherwise it can create health and safety risks to everyone.Not only that, regular cleaning will prolong the life of the kitchen equipment and cleaning the kitchen ducts will improve the air flow and keep the kitchen cooler, making it a better environment for everyone to work in.A part of good kitchen organization is planning and preparing for kitchen safety.
However , leaving behind oil/water behind like this will create stains on cooking area.Which affects the cleanliness of kitchen.
Following that, wet drains and floors are dangerous during service time. This situation might cause accidents and slips due to the slippery floor.It should be quickly wiped away using a mop to prevent any injuries or wet footprints all over the kitchen.
Trays must be placed above ground level to prevent contamination or contact with soaps/detergents while cleaning.
Cooking utensils and plates should be orderly organized before food preparation and handling.
Cooking equipment should be washed and kept back at their place after using.
This ensures less hassle in the kitchen.
In kitchens where there is no dishwasher available, proper technique will keep your dishes clean and keep you from getting sick! Follow these simple steps for hand-washing dishes:
Step 1: Scrape the dishes
Step 2: Wash the dishes - water temperature should be at least 44°C (110°F)
Step 3: Rinse the dishes
Step 4: Sanitize the dishes - add one cap full of chlorine bleach to 24°C (75°F) water and let the dishes soak for 45 seconds
Step 5: Air dry the dishes
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