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.

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 ! 

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.

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.       All storage areas of food and food equipment/kitchen tools must be 30cm above the ground. This ensures that no cross contamination occurs, thus keeping the food and the kitchen tools free from pathogens and safe to use.

2. Keeping Food Cold  -All cooked hot foods should be chilled in order to bring down the temperature of the food as soon as possible ( ideally to 5 degrees Celsius in 4 hours). Hence, a blast chiller is recommended to bring down the temperature of the cooked hot food. A blast chiller essentially works as a fridge or a freezer, however with external pressure added to speed up the process. A thermometer/probe is present in the blast chiller   to measure the internal temperature of the cooked food, in order to achieve accuracy. Foods, such as meats can be blast frozen as compared to normal freezing as it forms smaller ice crystals, thus preserving the integrity of the meat itself as the muscle cell structure are not damaged.

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 badly sealed food

                             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 

-       --    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.       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

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
 

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.  

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.

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

-          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

-          VEGETABLES: can be kept up to a week in the fridge and up to 12 months in the freezer.

-          FRESH EGGS: 3-5 weeks refrigerated, it cannot be frozen

-          FRESH POULTRY: can be kept for 1-2 days in the fridge, but up to 12 months in the freezer

-          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):

Star ingredient by Sarah R @ https://www.flickr.com/photos/reid-bee/7119850205/in/photolist-bRa6q2-bCfnSC-omqcYa-6LMPnS-rz6EuX-6rfjNv-nUXZWQ-rh6dKa-61E4in-6rfn7F-6rfiJX-6rjvMy-6rfhUV-6rjv29-f2PmnX-b4Tpg-8CrBw-bnoaA8-5JxkAs-JCimd-bRDmE2-7TVNtA-7MqHoX-iCw1wd-heeRmj-6rjtRs-6rjqD3-6rfgTT-bbA91g-9UzExm-eCGtK-JPT7H-bCJzUA-j1T1eW-fcGo2d-bCJAnS-bRDnrc-bCJB2j-kppo3-cD4wCL-a1F4yk-HmADp-bBkZfu-7zMNrW-9d4qSt-9hR3h5-ackNEu-JJ8YW-8axWui-bCJDqm CC

Beef in a bag by Bumblebee @ https://www.flickr.com/photos/fentonrc/3289209365/in/photolist-61E4mi-kSYLFH-dqEwo-6m5Ftf-f18YV-scXTx1-78kbXr-78kc6K-78kcdz-bRa6q2-bCfnSC-omqcYa-6LMPnS-rz6EuX-6rfjNv-nUXZWQ-rh6dKa-61E4in-6rfn7F-6rfiJX-6rjvMy-6rfhUV-6rjv29-f2PmnX-b4Tpg-8CrBw-bnoaA8-5JxkAs-JCimd-bRDmE2-7TVNtA-7MqHoX-iCw1wd-heeRmj-6rjtRs-6rjqD3-6rfgTT-bbA91g-9UzExm-eCGtK-JPT7H-bCJzUA-j1T1eW-fcGo2d-bCJAnS-bRDnrc-bCJB2j-kppo3-cD4wCL-a1F4yk  CC

Vegetables by Martin Cathrae @ https://www.flickr.com/photos/suckamc/2488644619/in/photolist-4MUXkR-jVuvH-fppLN7-grmZLz-mgCurH-cwfCB-dLmuS-xvmUP-5XTDZF-7Nrjsw-8DTRNq-bVsnSX-oxW4FA-bPCAva-5hcCdt-4EVJYD-icx2gh-7gn8Gw-cakRkN-8vkS5U-rBpqxi-6yptaV-6dLcQe-nY2jq4-8uS9aw-85my2p-bpmGzh-r6Mxyx-sANgR-6ft47-5mnX6r-poSuvt-pe5vMz-4K4ZhG-yPdYs-5KHE5G-5Audvy-dFjCkW-7kPhZZ-8vhNTD-reZ7a1-s4XEQG-qB9xvK-f5HX7A-mQB43P-ewDnpT-65mEeC-3Bq3R-822QYt-7hZcqR CC

Egg Variety by Amy Ross @ https://www.flickr.com/photos/donutgirl/7271305936/in/photolist-c5xkVJ-8cKrmp-4Lg19y-9mx8gK-jFBvc4-bm2uzV-dXhefQ-8amHtL-4YnKb1-rSsCwb-7Qhhq8-5aK8jA-FbV6x-aq1mqV-4sS7y3-5V1mKU-aq1nMF-5WsNHG-7gDcT4-bV3Hsy-bn9pKK-4DD5tu-9JBW18-r9qad4-hYvawN-6mRRDH-q5wbQK-8T7vD1-5NS6hN-84zcdL-G3DFm-8Abc6G-p2xfzM-9ouzS5-6426NW-rFHXPx-8tcyDb-76QUCk-94fshM-681Rqk-3YoJiq-9zWzqk-oQ3c7U-qQm6Cz-e7RxrC-dmc6Fe-4hPM5x-cTv84C-8LKo77-8V6YVR CC

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:

-          Long hair must be tied into a bun and tucked into the allocated chef hat, or to be secured in a hair net

GOOD: all hair is tied into a bun, and secured with a hair nut. Shorter hairs/"Fly away hairs" are gelled up or pinned together with bobby pins to ensure that it does not bother the person/drop into any food

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

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.

Dishwashing
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