Kitchen Hygiene

Kitchen Hygiene

KITCHEN HYGIENE
Infection can be spread by:
 humans: coughing, sneezing, by the hands;
 animals, insects, birds: droppings, hair etc.;
 Inanimate bate objects: towels, dishcloths, knives, boards.
Human
People who are feeling ill, suffering from vomiting, diarrhea, sore throat or head cold must not handle food.
As soon as a person becomes aware that he or she is suffering from, orison carrier, of typhoid or paratyphoid lever, or salmonella or staphylococcal infection likely to cause food poisoning or dysentery, the person responsible for the premises must be informed. He or she must then inform in the Medical Officer for Health.
Standards of personal hygiene should be high at all times (see Personal cleanliness.
Animal
Vermin, insects, domestic animals and birds can bring infection ipso food premises.
RATS AND MICE
Rats and mice are a dangerous source of food infection because they carn1carmftul bacteria on themselves and in their droppings. Rats infest sewers and drains and, since excreta are a main source of food-poisoning bacteria, it is therefore possible for any surface touched by rats to be contaminated.
Rats and mice frequent warm dark corners and are found in lift shafts, meter cupboards, lofts, opening in walls where pipes enter, under low shelves and on high shelves. They enter premises through any holes, defective drains and open doorways and in sacks of food-stuff.
Signs to look for are droppings smears, holes, runways gnawing marks grease marks on skirting boards and above pipes, clawmarks, damage to stock and also rat odor.
Rats spoil ten times as much food as they eat and there are at least as many rats as human being. They very profile, averaging ten babies per litter and six litters per year, so that under idea conditions it is theoretically possible for one pair of rats to increase to 350 million in three years. To prevent infestation from rats and mice the following measures should be taken:
 Food stocks should be moved and examined to see that no rats or mice have entered the storeroom.
 No scraps of food should be left lying about.
 Dustbins and swill-bins should be covered with Light-fitting lids.
 No rubbish should be allowed to accumulate outside the building.
 Buildings must be kept in good repair.
 Premises must be kept clean.
If premises become infested with rats or mice the environmental health inspector or a pest control contractor should be contacted.
INSECT INFECTION
House flies are the foremost of the insects which spread infection. Flies alight on filth and contaminate their legs, wings and bodies with harmful bacteria, and deposit these on the next object on which they settle; tins may well be food. They also contaminate food with their excreta and saliva
This is what happens when a fly lands on your food. Flies can’t eat solid food, so to soften it up they vomit on it. Then they stamp the vomit in until it’s a liquid, usually stamping in a few germs for good measure. Then when it’s good and runny they suck it all back again, probably dropping some excrement at the same time.
And then, when they’ve finished eating, it’s your turn.
To control flies, the best way is to eliminate their breeding place, as they breed in rubbish and in warm, moist places dustbins in summer are ideal breeding grounds; correct and disposal of waste is Paramount.
Control of waste and recyclable materials
Waste material is a potential threat to food safety because it is a source of contamination which can provide food for the variety of pests.
In today’s ecological climate it is in everyone’s interest to be aware of the issues which affect I the environment and take steps to reduce waste. The catering industry has a responsibility by being environmentally friendly by recycling as much as possible. The reputation of the industry could be enhanced by those employed in it if they have the right attitude to the environment. It could be jeopardized if the catering industry neglected to implement recycling measures.
It is necessary to know the policy of the establishment regarding waste and to ensure that management arid staff ensure that everything possible is done to encourage conservation and to practice the salvaging of as much as is possible. This includes the practice of not wasting gas, electricity water. Staffs, and customers, need to be made aware and reminded tactfully of this important issue. Hygiene and Safety is of paramount importance, but measures such as suitable notices asking persons using electricity or water not to waste is also important.
There may be initial costs in introducing an anti-waste policy but there could also be a saving of fuel bills and perhaps an income from sale of waste products. However this would depend on the quality involved, the area in which the establishments are situated or other factors
Items which may be salvaged include
Paper tin foil bottles; glass
Cardboard aluminum cans spectacles
Plastic bottles used stamp
Clothing and footwear materials etc.

Disposal of waste may be through
 Commercial firms;
 Local Councils;
 Charities.
Storage f waste and recyclable materials
Most establishments will have an area for ‘pure’ or unusable waste in dustbins and bins for pig swill. Provisions in such an area can provided for accumulating recyclables bearing in mind the need for safety and hygiene. Separation of green, brown and clear glass and paper from cardboard is necessary. Regular collections by reliable collectors is essential and a member of the staff needs to be responsible for the storage, tidiness and correct usage by staff members as well as the disposal of all materials salvaged.
The object is to reduce the unusable waste to a minimum, to utilise all that can be recycled or used.
Management need
 to provide facilities for storage;
 organise collections on the premises;
 to educate and encourage staff to use the facilities correctly;
 to control the situation;
 to have the salvage materials regularly collected.
This entails the regular inspection of the ‘waste’ area and if necessary to remedy any misuse. To control the financial aspect and to keep staff informed of the success of recycling especially if any charities benefit from it.
Staff should be made aware that it is
 economically necessary;
 environmentally sensible;
 it creates a good image of the establishment in the community.
The Environment Protection (Duty of Care) Regulations 1991 create four main responsibilities for the producers of waste.
1 To prevent any other person committing the offences of disposing of ‘controlled waste’ or treating or storing it;
 without a waste management licence; or
 breaking the conditions of a licence; or
 in a manner likely to cause pollution or harm to health.
2 To prevent the escape of waste, that is, to contain it;
3 To ensure that, if the waste is transferred, it goes only to an ‘authorised person’ on to a person for ‘authorised transport purposes’. ‘
4 When waste is transferred, to make sure that there is also transferred a written description ofthe waste, a description good enough to enable a person receiving it;
 to avoid committing an offence;
 to comply with the law to prevent the escape of waste.
Waste can be divided into five groups.
 Dry non-food waste, This comes mainly from packaging wood, cardboard, plastic some of which can be sorted for resale. Cardboard and paper can be compacted by a waste compactor machine.
 Dry food waste. This can either be a) disposed of at source in a waste disposal unit which grinds the waste into small particles, mixed with water and flushed into the drainage system or b) stored in galvanised steel bins with close fitting lids for disposal to swill collectors. The Disease of Animals (Waste Food) Order 1973 requires all swill collectors to be licensed by the local authority. The operator will arrange for cleaned and sterile bins to be delivered and collected on a regular basis.
 Unsavory or offensive food waste. This should be disposed of immediately where possible using a waste disposal unit.
 Waste cooking oils and fats. Large quantities have a resale value; small quantities can be absorbed into dry food waste.
 Bulky waste. This can be disposed of by either a) incineration (only by using specific equipment or in isolated areas) orb) by compaction. The advantages of compaction are:
• small, compact bulks easier to handle;
• less accessibility to pests;
• saving in refuse collection charges which are often charged by volume.
The refuse site should be a clean, easy to clean area with a water supply for washing down and adequate drainage. The site should be well lit and ventilated.
For general internal rubbish, plastic or paper lined bins which can be destroyed with the rubbish are preferable to other types of bin.
Other ways to control flies are to:
• screen windows to keep flies out of kitchens;
• install ultra-violet electrical fly-killers (Figure 16.21, page 500);
• use sprays to kill flies (only where there is no food);
• employ a pest control contractor.
Cockroaches like warm, moist, dark places. They leave their droppings and a liquid which, gives off nauseating odour. They cart carry harmful bacteria on their bodies and deposit them on anything with which they come into contact
Silverfish are small silver-coloured insects which feed on starchy foods (among other things) and are found on moist surfaces. They thrive in badly ventilated areas and improving ventilation will help to control them.
Beetles are found in warm places and can also carry harmful germs from place to place. Insects are destroyed by using an insecticide, and it is usual to employ people familiar with this work. The British Pest Control Association has a list of member companies.
Further information: Technical Brief No 35, Pest Control, HCIMA.
CATS AND DOGS
Domestic pets should not be permitted in kitchens or on food premises as they carry harmful bacteria on their7oats and are not always c]ii flu their habits. Cats also introduce fleas and should not be allowed to go in places where food is prepared.
BIRDS
Entry of birds through windows should be prevented as food and surfaces on which food is prepared may be contaminated by droppings.
DUST
Dust contains bacteria; therefore it should not be allowed to settle on food or surfaces used for food. Kitchen premises should be kept clean so that ‘A’ dust can accumulate. Hands should be cleaned after handling dirty vegetable

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:-
(1) Turning off the heat and allowing the fat to cool.
(2) Draining off and straining the fat.
(3) Filling the fryer with hat water containing detergent and bailing for 10-15 minutes.
(4) Draining of the detergent water, refilling with clean water plus vinegar and water and resoling for 10-15 minutes.
(5) 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).
China and earthenware
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.
 China, earthenware: do not clean with an abrasive. Wash in hot water and rinse in very 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.

CLEANING SCHEDULE
ITEM When to Clean Who is to Clean How to clean Cleaning Materials Special Notes Inital / Date Work Done
Floor
Walls
Ceiling
Shelves / Cuboards
Cooking Appliances
Canopy & Grease Filters
Mixing Machines
Food Display Units
Food Preparation Benches
Cutting Boards
Pots / Pans Etc
Fridges & Freezers
Cool Room
Dry Foods Store
Yard
Refuse Bins
Drains / Grease Trap
Example Friday Robert Dismantle Detergent Sanitiser Dry R.B.
28/5/98
________________________________________



WEEKLY EVALUATION SHEET
Month of : ___________________
SUBJECT Week
1 2 3 4
Floor
Walls
Ceiling
Shelves / Cuboards
Cooking Appliances
Canopy & Grease Filters
Mixing Machines
Food Display Units
Food Preparation Benches
Cutting Boards
Pots / Pans Etc
Fridges & Freezers
Cool Room
Dry Foods Store
Wash Hand Basin
soap, nailbrush, towels
Dishwashing Facilities
Vegetable Store
Yard
Refuse Bins
Drains / Grease Trap
Toilets
Pest Control
Staff: Personal Hygiene
Protective Clothing
Change Rooms
GRADING A = Satisfactory
B = Unsatisfactory (action Required)