Kitchen Hygiene
Neglect in the care and cleaning of any part of the premises and equipment could lead to a risk of food infection. Kitchen hygiene in very great important to
Those who work in the kitchen, because clean working conditions are more agreeable to work in than dirty conditions;
The owners, because custom should increase when the public know the kitchen in clean;
The customer -no one should want to eat food prepared in dirty kitchen.
Cleaning materials and equipment
To maintain a hygienic working environment a wide rang of materials and equipment is needed. These are same of the items which need to budgeted for ordered, stored and issued.
Brooms
Brushes
buckets
cloths
dusters
Dustbins
mops
spoons
squeegee
scrubbing machine
wet suction cleaner
wet suction cleaner
Dry suction cleaner
ammonia
disinfectant eg:-
Dustbin powder
Floor cleaner
Oven Cleaner
Plastic sacks
Scouring powder
Soap
Steel wool
Washing Powder
Kitchen Premises
Ventilation
Adequate ventilation must be provided so that fumes from stoves are taken out of the kitchen. This is usually affected by erecting hoods oven stoves and using extractor fans.
Hoods and fans must be kept clean; grease and dist are drawn up by the fan and, if they accumulate, can drop onto food.
Windows used for ventilation should be screened to prevent the entry of dust insects, and binds. Good ventilation facilitates the evaporation of sweat from the body; which keeps one cool. No higher than 20 – 26 is desirable for maximum working efficiency and comfort with 16 to 18 C in preparation areas.
Lightly
Good lightly is necessary of that people working in the kitchen do net strain their eyes. Natural lightly is preferable do artificial lightly. Good lightly is also necessary to enable staff to be into corners so the kitchen can be properly cleaned.
Plumbing
Adequate supplies of hot and cold water must be available for keeping the kitchen clean, for cleaning equipment and for staff use. There must be hand washing and drying facilities and suitable provision of toilets, which must net be indirect contact with any rooms in which food is prepared or stored. Hand washing also be available in the kitchen with a suitable means of drying the hands (hat air or towels)
Cleaning of toilets and sinks
Toilets must never be cleaned by food handles sinks and basin should be cleaned and thoroughly rinsed.
Work Surfaced
Floors
Through cleaning is essential: - Floors and are swept, washed with hat detergent water and a chemical and then dried. This can be done by machine or by hand, and should be carried out at least once as day. As a safety precaution, suitable warning signs should be used to attentive staff if the floor is wet.
Walls
The joint between the wall and floor should be rounded for ease of cleaning. Clean with hot detergent water and dry. This will probably be done monthly, but frequency will depend on circumstances.
Ceilings
Ceilings must be free form cracks and flaking. They should not be able to harbour dirt.
Doors & Windows
Door and windows should fit correctly and be clean. The glass should be clean inside and out so as to admit maximum light.
Food lifts
Lifts should be kept very clean and no particles of food should be allowed to accumulate as lift shafts are ideal for rats, mice and insects to gain access into kitchen.
Work Surfaces
Any work surface that comes in contact with food must be kept very clean. Work surface should be cleaned with hat water and detergent after each use and disinfected with either hat water or a chemical. Any traces of a chemical disinfectant must be removed with a final rinse. Disposable, paper towels are than used for drying surfaces.
Stoves
Solid tops should be washed clean or wiped clean with a cleaning pad. When cool, the stove can be more thoroughly cleaned by washing and using is abrasive such as emery-paper. After any kind of cleaning a slid top should always be lightly greased.
On the open type of stove, all the bans and racks should be removes, immersed in hot water with a detergent. Scrubbed clean dried and put Back in place on the stove.
All enamel parts of the stove should be cleaned while warm with hat detergent water ringed and dried.
Steamers
These should be periodically checked by a qualified engineer of ensure that they are working correctly. Steamer trays and the inside of the Steamer should be cleaned with detergent water and rinsed.
Boiling pans
After use, the pan and lid should be thoroughly washed with a mild detergent solution and then rinsed well.
Deep Fryers
Deep fat fryers should be cleaned daily after use by:-
Turning off the heat and allowing the fat to cool.
Draining off and straining the fat.
Filling the fryer with hat water containing detergent and bailing for 10-15 minutes.
Draining of the detergent water, refilling with clean water plus vinegar and water and resoling for 10-15 minutes.
Draining off the water, drying the fryer and refill with clean fat.
Hot cup Boasts
These tops are usually made of stainless steel and should be cleaned thoroughly after each service.
Bain-Marie
After use, the heat must be turned off, the water drained away and the bain-marie cleaned thoroughly inside and outside with hot detergent water, rinsed and dried.
Grills & Salamanders
Bars and trays should be cleaned regularly with hat water containing grease solvent such as soda. After rinsing thoroughly, they should be replaced and the salamander heat for a minutes to dry the bars.
Contact Grills
These are sometimes referred to as a double sided or infra-grills, having two heated surfaces facing each other.
There grills are electrically heated and are capable of cooking certain foods very quickly. The electricity should be turned off after use. When the grill is cool, the cooking surface should be then wiped clean with a damp cloth and lightly oiled to prevent rusting.
Sinks
Sinks, drainers, waste and overflow out lets should be cleaned with a suitable abrasive power cleaner, thoroughly rinsed with plenty of clean water and left to dry.
Tables
Wooden tables should be scrubbed clean with hot soda water rinsed and wiped dry as soon as possible to prevent warping.
Formica or stainless steal topped table should be washed with hat detergent water, rinsed with hot and dried.
Marble slabs should be scrubbed with hot water and rinsed. All excess moisture should be removed with a dry cloth.
Hot pans must not be placed upon tables; triangles must be used to protect the table tops.
The legs and racks or shelves of tables are cleaned with hot detergent water and then dried.
Butcher’s Block
A scraper should be used to keep the block clean. After scraping the block should be used to keep the block clean. After scraping the block should be sprinkled with a few handfuls of common salt in order to absorb any moister. Don’t use water or liquids for cleaning unless absolutely necessary as water will be absorbed into the wood and may cause swelling.
Storage Racks
All types of racks should be emptied and scrubbed or washed periodically.
Food Mixer
All components as well as the main machine should be thoroughly washed and dried. Care should be taken to see that no rust occur on any part. The mincer attachment knife and plates will rust if not given sufficient care.
Chopper
The manual type should be washed and dried after use. Care should be taken with the interior blades; they should be cleaned with a folded cloth.
Masher
The hand type should be washed immediately after use then rinsed and dried.
The electric masher should have the removable sections and the main machine washed and dried after use, extra care being taken over those parts which come into contact with food.
Refrigerators, cold rooms, chill room
Deep-freeze cabinets are used where a walk in deep-freeze section is not required and they maintain a temperature of – 180C.
Always ensure refrigerators maintain correct temperature for food stored.
Never keep uncooked meat; poultry or fish in the same refrigerator, or any other food which not airtight container.
Never refreeze foods that have been thawed out from frozen.
Always rotate stock in refrigerator space.
Clean equipment regularly and thoroughly, in side and out.
Never put hot or warm food in a refrigerator.
Cleaning
Clean thoroughly inside and out at least every two mints.
Switch off power.
If possible transfer stock to available alternative storage.
Clean interior surfaces with lukewarm water and a mild detergent dry all surfaces in side and out.
Switch on power, check when the correct working temperature is reached, refill with stock.
Wooden Chopping Bounds
Before using a new board, wash to remove wood dust. After use scrub with hot detergent water, rinse with clean water, dry as much as possible.
Cutting boards
Polyethylene: - Six bounds can be abstained mashed in different color. These can be kept in a rack after washing and when not in use. This system is designed to cut down on cross –contamination.
To avoid cross contamination, it is important that the some equipment is not used for handing raw and high risk products without being disinfected.
Different colourd shapes are used to identify products or raw materials used:-
Red for raw meat Green for vegetable
Blue for raw fish White for general purpose
Brawn for cooked meats Yellow for sand winches.
Rolling pins, wooden spoons and spatulas
These items should be scrubbed in hot detergent water, rinsed in clean water and dried.
Rolling pins should not be scraped with a knife as this can cause the wood to splinter. Adhering paste can be removed with a cloth. Wooden spoons and spatulas are considered unhygienic unless washed in a suitable sterilizing solution such as sodium hypochloride solution (bleach).
They should be cleaned in a dish washer with mild detergent or by hand using the appropriate detergent for hand washing.
Materials
All materials should be washed immediately after use in hot detergent water rinsed in hot clean water and then dried. Tammy cloths, muslins and linen piping bags must be bailed periodically in detergent water. Kitchen cloths should be washed or changed frequently, otherwise accumulating dirt and food stains may cause cross-contamination of harmful bacteria/germs on to clean food.
NORMAL CLEANING OF MATERIALS
Metals: as a rule all metal equipment should be cleaned immediately after use.
Portable items: remove Food particles and grease. Wash in hot detergent water. Rinse in water at 77°C 171°F), and dry.
Fixed items: remove all food and grease with a stiff brush or soak with a wet cloth, using hot detergent water. Thoroughly clean with hot detergent water. Rinse with clean water. Dry with a clean cloth.
Marble: scrub with a bristle brush and hot water and then thy.
Wood: scrub with a bristle brush and hot detergent water, rinse and dry.
Plastic: wash in reasonably hot water.
Copper: remove as much food as possible. Soak in hot detergent water with the aid of a brush. Clean the outside with a paste made of sand, vinegar and flour. Wash well. Rinse and dry.
Aluminum: do not wash in water containing soda as the protective film which prevents corrosion may be damaged. To clean, remove food particles. Soak. Wash in hot detergent water. Clean with steel wool or abrasive. Rinse and dry.
Stainless steel: stainless steel is easy to clean. Soak in hot detergent water. Clean with a brush. Rinse and dry.
Tin: soak, washed in detergent water, rinsed and dried.
Zinc: This is used to coat storage bins of galvanized iron and it should not be cleaned with a hard abrasive.
CLEANING OF LARGE ELECTRICAL EQUIPMENT (MINCERS. MIXERS,
CHOPPERS, SLICERS)
Switch off the machine and remove the electric plug.
Remove particles of food with a cloth, palette knife, needle to brush as appropriate.
Thoroughly clean with hand-hot detergent water and rinse thoroughly.
Dry and reassemble.
While cleaning see that exposed blades are not left uncovered or unguarded and that the guards are replaced when cleaning is complete.
Any specific make’s instructions should be observed
Windowpanes and glasses:
Wipe the glass with a dry duster to remove the loose dust. Spray undiluted Glass cleaner on the surface. Wipe with a newspaper until all stains and spots are removed. Polish the glass surface with newspaper.
Salvers
Soak the salvers in a soap solution over night.
Wipe clean with a sponge.
Rinse under running water till all the soap is washed off.
Sanitize
Run in oven to dry.
Ceiling
Clean with a solution of Liquid soap and wipe off with a sponge.
Wipe dry using a dry check duster.
If the stains persist, repeat the process. The ceilings have to be cleaned minimum once a week.
Picture Frames
Wipe clean using a dry check duster. For stains use a damp duster.
For cleaning the glass, spray glass cleaner and wipe clean with a newspaper.
Personal Hygiene
Germs or bacteria are to be found in and on body and they can be transferred onto anything with which the body comes in contact.
Personal cleanliness
Self-respect is necessary in every food-handler because a pride in one’s appearance promotes a high standard of cleanliness and physical fitness. Person suffering from ill-health or who are not clean about themselves should not handle food.
Bathing
It is essential to take a bath or a shower every day (or at least tow or three times a week), otherwise germs can be transferred onto clothes and so onto food, particularly in warm weather.
Hand
Hand must be washed thoroughly and frequently, particularly after using the toilet, before commencing work and during the handling of food.
They should be washed in hot water, with the aid of a nail brush and bactericidal soap. This can be dispensed from a fixed container in a liquid or gel form and is preferable to bar soap, which can accumulate germs when passed from hand to hand. After washing, hand should be rinsed and dried on a clean towel, suitable paper towel or by hand hot-air drier. Hands and fingernails can be a great source of danger if not kept clean, as they can so easily transfer harmful bacteria on to the food.
Rings (except for a plain wedding band), watch and jewellery should not be worn where food is handled. Particles of food may be caught under the ring, and germs could multiply there until they are transferred onto food.
Watches should not be worn because some foodstuffs have to be plunged into plenty of water.
Apart from this, the steam in kitchen will ruin watches that are not waterproofed anyway.
Jewellery should not be worn, since it may fall off into food, unknown to the wearer; small sleepers for pierced ears are, however, permissible.
Fingernails
These should always be kept clean and short as dirt can easily lodge under the nails and be dislodged when, for example, making pastry, so introducing bacteria into food. Nails should be cleaned with a nail brush and nail varnish should not be worn.
Hair
Hair should be washed regularly and kept covered where food is being handled. Hair that is not cared for is likely to come out or shed dandruff which may fall into food. Men’s hair should be kept short as it easier to keep clean; it also looks neater. Women’s hair should be covered as much as possible. Bouth men’s and women’s hair can be kept in place using hair lacquer or a hair net. The hair should never be scratched, combed or touched in the kitchen, as germs could be transferred via the hand to the food.
Nose
The nose should not be touched when food is being handled. If a handkerchief is used, the hands should be washed afterwards. Ideally, paper handkerchiefs should be used and then destroyed, and the hands washed afterwards. The nose is an area where there are vast numbers of harmful bacteria; it is therefore very important that neither food, people nor working surfaces are sneezed over, so spreading germs.
Mouth
There are many germs in the area of mouth, therefore the mouth or lips should not be touched by the hands or utensils which may come into contact with food. No cooking utensils should be used for tasting food, nor should fingers be used for this purpose as germs may be transferred to food. A clean teaspoon should be used for tasting and wash well afterwards.
Coughing over foods and working areas should be avoided as germs are spread long distances if not trapped in handkerchief.
Ears
The ear holes should not be touched while in the kitchen as again, germs can be transferred.
Teeth
Sound teeth are essential to good health. They should be kept clean and visit to the dentist should be regular so that teeth can be kept in good repair.
Feet
As food-handlers are standing for many hours, care of the feet is important. They should be washed regularly and the toenails kept short and clean. Tired feet can general fatigue which leads to carelessness, and this result in a lowering of the standards of hygiene.
Cuts, burns and sores
It is particularly important to keep all cuts, burns scratches and similar opening of the skin covered with a waterproof dressing. Where the skin is septic ( as with certain cuts, spots, sores and carbuncles) there are vast number of harmful bacteria which must not be permitted to get on food; in most cases people suffering in this way should not handle food.
Cosmetics
Cosmetics, if used by food-handlers, should be used in moderation, but ideally their used should be discouraged. Cosmetics should not be put on in the kitchen and the hands should be washed well afterwards; they should be put on a clean skin, not used to cover up dirt.
Smoking
Smoking must never take place where there is food, because when a cigarette is taken from the mouth, germs from the mouth can be transferred to the fingers and so on to food. When the cigarette is put down the end which has been in the mouth can transfer germs on to working surfaces. Ash on food is most objectionable and it should be remembered that smoking where there is food is an offence against the law.
Spitting
Spitting should never occur, because germs can be spread by this objectionable habit.
Clothing and cloths
Clean whites (protective clothing) and clean underclothes should be worn at all times. Dirty clothes enable germs to multiply and if dirty clothing comes into contact with food the food may be contaminated. Cloths used for holding hot dishes should also be kept clean as the cloths are used in many ways such as wiping knives, wiping dishes and pans. All these uses could convey germs on to food.
Kitchen clothing
It is most important that people working in the kitchen should wear suitable clothing and footwear. Suitable clothing must be:
Ø Protective
Ø Washable
Ø Of a suitable colour
Ø Light in weight and comfortable;
Ø Strong
Ø Absorbent
Protective
Clothes worn in the kitchen must protect the body from excessive heat. For this reason chef’s jackets are double-breasted and have long sleeves; they are to protect the chest and arms from the heat of the stove and to prevent hot foods or liquids burning or scalding the body.
Aprons
These are designed to protect the body from being scalded or burned and particularly to protect the legs from any liquids which may be spilled; for this reason the apron should be of sufficient length to protect the legs.
Chef’s hat
This is designed to enable air to circulate on top of the head and thus keep the head cooler.
The main purpose of the hat is to prevent loose hairs from dropping into food and to absorb perspiration on the forehead. The use of lightweight disposable hats is both acceptable and suitable.
Footwear
This should be stout and kept in good repair so as to protect and support the feet. As the kitchen staff are on their feet for many hours, boots( men) clogs( for men and women)
Give added support and will be found most satisfactory. Modern industrial safety shoes with still toecaps are to be encouraged. Sandals, training shoes etc, are insufficient protection from spillage of hot liquids.
Washable
The clothing should be of an easily washable material as many changes of clothing are required.
Colour
White clothing is readily seen to be soiled when it needs to be changed and there is a tendency to work more cleanly when wearing ‘whites’. Chef trousers of blue and white check are practical colour but also require frequent changing.
Light and comfortable
Clothing must be light in weight and comfortable, not tight. Heavy clothing would be uncomfortable and heavy hat in the heat of the kitchen would cause headaches.
Strong
Clothing worn in the kitchen must be strong to withstand hard wear and frequent washing.
Absorbent
Working over a hot stove causes people to perspire; the perspiration will not evaporate in an inadequately ventilated atmosphere and so underclothes made from absorbent material, such as cotton, should be worn. The hat absorbs perspiration and the neckerchief is used to prevent perspiration from running down the body, for wiping the face and also to protect the neck, which is easily affected by draughts.
