FOOD PRODUCTION NOTES

TOPIC THREE

HYGIENE.

There are three areas to consider

1. Personal hygiene

2. Kitchen hygiene

3. Food hygiene

HYGIENE-IS the practice of deserving health &is one of the most subject or the person working in the hotel catering industry to study.

 

PERSONAL HYGIENE

IMPORTANCE OF PERSONAL HYGIENE FOR A FOOD HANDLER

·         To avoid contamination of food which can led to food poisoning

·         To avoid close infection from staff to staff or food to food

·         To avoid transfer of bacteria from service to food

·         Food handlers are able to meet requirements for public health legislation

·         Promote the health & good grooming of food handler.

 

·         Take a bath or shower everyday

·         Hands must be washed toughly and frequently particularly after visiting the toilets or commencing work & during the handling of food

·         Finger nails should be cut & kept clean

·         No nail furnishing

·         Rings except a plain wedding or a watches and many jewelry should not be worn

·         Hair should be washed regularly and kept covered where food is being handled

·         The nose should not be touched when food is handled if a handkerchiefs is used the hands should be washed.

·         Mouth & lips should not be touched by the hands &no cooking utensils or fingers should be used for tasting food. A clean tea spoon should be used for tasting & washed well afterward

·         Cuts, burns, scratches & similar opening of the skin should be kept covered with a water proof dressing

·         Cosmetics should be used in moderations

·         Smoking must never take place where there is food

·         Spitting should never occur in the kitchen

 

DRESSING MANNER IN THE KITCHEN

Kitchen Attire

Aprons

Chefs jacket /coat

Chefs hat

Scarfs

 

People working in the kitchen should wear suitable clothing and footwear

Suitable clothing must be

1. Protective

2. Washable

3. light in weight and comfortable

4. Strong

5. absorbent

PROTECTIVE

Cloth worn in the kitchen must protect the body from excessive heat

Chef’s jackets are a double breast that protects the chest &arms from the heat of the store &prevent hot tools or liquids burning &scalding the body e.g. chefs, jackets, aprons.

APRONS

Are designed to protect the body from being burned &particularly to protect the legs from any liquid which may be spilled there4 aprons should be of sufficient length to protect the legs. 

CHEFS HUT

Should be designed to enable air to circulate on top of the head &that’s keeps the head cooler.

The main purpose of the hut is to protect loose hair dropping into the food & also to absorb aspiration on the forehead.

FOOTWARE

Should be low and in good repair so as to protect &support the feet.

They should be closed and comfortable coz the kitchen staffs are mainly on their feet for many hours.

WASHABLE

The clothing should be of an easily washable material as many change of clothing is required

SUITABLE COLOUR

White clothing is easily seen to be soiled when it needs to change and there is a tendency to work more cleanly when wearing white.

LIGHT IN WEIGHT &COMFORTABLE

Clothing must be light in weight &comfortable not tight heavy clothing would be uncomfortable.

 

STRONG

Cloths worn in the kitchen must be strong to withstand hand wear &frequent washing

ABSORBENT

Working over a hot stove causes people to perspire &so under cloth made from absorbent materials such as cotton should be worn

2. KITCHEN HYGIENE

Neglect in the care &cleaning any part of the premises &equipment could lead to a risk of food infection.

Kitchen hygiene is very great importance to

1. Those who work in the kitchen

2. The owner because customers should increase when the public know the kitchen is clean

3. The customers no one would want to eat food prepared in a dirty kitchen

CLEANING MATERIALS &EQUIPMENT

To maintain a hygiene working environment a wide range of equipment &materials is needed & to be budgeted for ordered, stores &issued.

Examples; mob buckets, floor cloths, brushes, clothes for cleaning the working surfaces, dustbins, mob head for wiping spillages squeezes.

Materials required; detergent ammonia disinfectant, scouring powder e.g. VIM

 

HOW TO KEEP THE KITCHEN CLEAN

(A)FLOOR

The floor must be kept clean and dry

Kitchen floor have to withstand wear and tear therefore there it must be 

-easily cleaned

-smooth but not slippery.

-without cracks or open joints.

-non-absorbent.

-should be even.

(b)WALLS

·         Should be strong, smooth, non-absorbent, washable and lighting colour.

·         Suitable wall services include ceramic tiles, clean the wall with hot water and then dry.

(C)CEILINGS

-must be free from cracks and flacking and should not be able to harbor dirt and drop it in food.

(D)DOORS AND WINDOW

            -Should fit and be cleaned.

            -glass should be clean inside and outside so as to admit maximum light.

(E)FOOD LIFTS

-They should be kept clean and no food particles should be allowed to accumulate as this can make rats and mice to gain access into the kitchen.

   (F)VENTILLATION

Adequate ventilation must be provided so that fumes of the stoves are taken out from the kitchen and stale air is extracted.

-hoods over stoves and extractor fun are used and they should be kept clean because if that accumulate it can drop in the food.

(G)LIGHTING

-good lighting is necessary so that people working in the kitchen do not strain their eyes.

-good lighting is also necessary to enable staff to see into corners so the kitchen can be properly cleaned.

(H)   PLUMBING.

-adequate supply of hot and cold water must be available for keeping the kitchen clean for cleaning the equipment and for the staff to see into corners so the kitchen can be properly cleaned.

-hand washing facilities like basins e.g. hand wash basin must also be available in the kitchen.

HYGIENE OF KITCHEN EQIUPMENTS

-Cleaned easily

-readily inspected to see that it is clean.

Equipment’s and utensils should be maintained hygienically to prevent food poisoning.

-to achieve this material used in construction of equipment’s must be:

·         Should be hard so that it does not absorb food particles.

·         The material must be smooth so as to be easily cleaned.

·         Resistant to rust to avoid food poisoning

·         Resistant to chipping.

 

NORMAL CLEANING OF THE MATERIAL

Metal equipment should be cleaned immediately after use, dried and greased to avoid rusting if not rust resistant.

-Portable items –should be removed free particles and greased, emerged in hot detergent water thoroughly cleaned with clean brush or soaked unit the dirt is loose.

-Fixed items –should be removed free food particles using the brush or wet cloth with hot water and detergent rinsed and dried with a dry cloth.

-marble items-usually used in working surfaces of floor should be scrubbed with a brush and hot water and then dried.

-Wood-mainly unfinished used in chopping boards wooden spoon and rolling pin

-should be scrubbed with soft brush and warm water rinsed and dried.

-Plastics-should be cleaned with reasonably hot water and detergents rinsed and dried

-Copper-should be soaked after removing food ,wash in hot water rinsed and dried.

-Stainless steel-it is easy to clean in hot detergent water clean with a cloth rinse and dry. This includes cutlery i.e. spoon, knife, fork.

-aluminum mainly the sauce pans should not be washed in hot water containing soda and acid as this will damage the protective film.to clean aluminum remove food  particle soak and wash in hot water and detergent steel wool rinsed and dried.

Sieves conical strainers needs extra attention because food particles clog the holes of this equipment’s cleaned by using force water from a tap or a brush or moving the particle up and down the water passes though and dislodges the particles dried before storage.

-Chopper knives –should be cleaned in hot detergent water dried and grease them slightly.

-Muslin cloth, piping bag.-should be emptied off particles scrambled and boiled then rinsed and allowed to dry.

 

CLEANING OF LARGE ELETRICAL EQUIPMENT

.E.g. - mincers             -chippers                      -mixers            -peelers.

-choppers.

1. Switch off the electricity.

2. Remove the move=able parts.

3. Remove food particles with a cloth, pallete knife or a brush.

4. Thoroughly clean in very detergent and hot water.

5. Rinse well dry and re-assemble the equipment

6. Specific manufactures instructions should be observed

7. Test that the machine is properly assembled by plugging in and switch it on.

 

                        FOOD HYGIENE 

-food may look taste and smell good yet unsafe and even dangerous to eat because of dangerous bacteria. Anybody who handles food or drink or work in food production phase should know that food should be clean and save. Germs are everywhere particularly in our bodies and we can transfer them to cause illness and some causes death. Food can look clean and does not smell and yet it may be dangerous or harmful germs have contaminated it and multiplied. The duty of every food handler is to prevent contamination of food by germs and to prevent germs or bacteria from multiplying.

FOOD POISONING:

This is illness characterized by stomach pains and diarrhea and sometimes vomiting developing within 36 hours after eating the affected food.

 

COMMON CAUSES OF FOOD POISONING:

·         Food prepared too far in advance

·         Stored at improper temperature’s

·         In adequate cooling of the food.

·         In adequate reheating

·         Under cooking of the food

·         In adequate thawing

·         Infected food handler

·         Cross contamination: is transfer of germs or bacteria from contaminated food to uncontaminated one.

PREVENTION OF FOOD POISONING:                       

-Maintaining high standards of hygiene.

-Maintaining good working conditions.

-Maintaining equipment and knives for cooked and uncooked foods.

-Ample provision of cleaning facilities and equipment.

-Correct storage of food at the right temperatures

-Safe reheating of food

-Quick cooling of food prior to storage

-Protection of food from vermin and insects

-Hygienic washing up procedures.

Food handlers knowing how food poisoning is caused.

 

How food poisoning is caused;

-it is a result when harmful food is eaten this could be a result of.

(A) Chemical which either food accidently during the growth, preparation or cooking of the food.

(b) Germs which have entered the food from human or animals or other causes and have caused food to be harmful.

 

CHEMICAL FOOD POISONING;

Zinc poison-Certain chemicals may accidentally enter food and cause food poisoning.

Arsenic: spraying fruits during growth and occasionally fruits has been affected by these poisons.

Lead poisoning: using water that has been in contact with lead pipes for drinking or cooking.

g: from acid food stored or cooked in poor quality enameled or galvanized containers.

Copper pans: should be collectly tinned and never used for food as food could dissolve enough harmful of copper.

Rat poison: this may accidently contaminate food.

 

Prevention of chemical food poisoning:

1. Obtaining food stuffs from reliable sources

2. Use of collectly maintained and suitable kitchen utensils.

3. Care in the use of kitchen poison.

Bacteria food poisoning

-bacteria are minute single cell organisms which can only be seen under a microscope.

-they are transferred by coming into direct contact by something.

-some bacteria are harmful while others are not e.g. those used in production of cheese and sour milk.

Conditions favorable for bacteria growth.

1. Suitable food

2. Suitable temperatures.

3. Enough moisture.                       

4. Time

Food poisoning organisms

1. Salmonella=Associated foods are meat poultry especially reheated food.

2. Staphylococcus aureus=Associated foods are cold meats, ham. Tongue, meat pies

3. Bacillus cerellis=cereals

4. Clostridium perfrigen=Associated food are meat dished prepared in advance.

5. Clostridium botulium=Associated food canned or bottled vegetables.

Prevention of rats

-keep the premises clean

-keeping the building in good condition

-do not accumulate rubbish outside building.

-dustbin must be covered with tight fitting lid

-food stocks should be removed and examined to see that mice and rats have not entered into the store.

Prevention of cockroaches     

Cats and dogs

They should not be allowed in the kitchen or food premises

They carry harmful bacteria on their body & are not clean in their habits

Cats are useful in controlling mice & rats but not into food production areas

BIRDS

Should not be allowed in the food production premises as food can be contaminated by their dropping

DUSTDust contain bacteria there4 it should not be allowed to settle on food or services of food production

Kitchen should be kept clean and dust should not accumulate

Wash hands after handling dirty vegetables

Towel, Dish cloths, Piping bags, muslin clothes, and cleaning cloth

This should be kept clean and dry at all times

It is advisable to dry the utensils and racks after cleaning & sterilizing with very hot water

To keep other kitchen cloths free from bacteria do the following.

·         Use the correct cloth 4 the correct purpose

·         Wash different cloth separately

·         Wash in hot soapy water

·         Rinse and dry in the sun this disinfect them

·         Boil them occasionally 2 sterilize them

·         Keep them dry in dust free places

TOOLS e.g.; knife strainers chopping boards etc