kitchen hygiene

KITCHEN HYGIENE

INTRODUCTION:

 Food is prepared and processed in kitchen, so it is necessary to maintain hygiene in kitchen which includes properly ventilated, sufficient light and overall perfect cleanliness not only the different areas of the kitchen but also various equipment in the kitchen too.  Various areas like hot and cold section areas, washing areas, walls, floors, doors, windows, shelves, water supply and sanitary fittings. So all these areas has to be maintained properly so that food should prepared, processed and stored in a hygiene way. Cleanability of equipment and utensils depends on the following features.

1) Nature of material used in manufacturing

 2) General construction features

3) Ease of dismantling and reassembling

Importance of kitchen hygiene

Cleanliness in the kitchen helps prevent the spread of disease. Salmonella, listeria, and other food borne illnesses start in the kitchen. If you've ever had a case of "food poisoning", you know first-hand one of the main reason to keep the kitchen clean. Food comes from outside! Vegetables are grown in dirt! It only makes sense to wash your fruits and vegetables to get the dirt off. Eating dirt, real live soil, is not an attractive option for most people. With the chemicals sprayed on food today, washing everything is imperative for eating. Chicken carries salmonella. Surfaces where chicken has rested needs to be disinfected, or that nice clean salad you just made could be contaminated. Food poisoning on a plate is what you serve to your family when you are not clean in the kitchen. And of course, no one wants to eat off dirty plates with dirty forks and spoons. The sink with hot soapy water is your friend.

 Micro-organisms including bacteria, viruses and moulds found in food can cause food poisoning, leading to a whole host of unpleasant symptoms, such as stomach pains, diarrhoea and vomiting. Food poisoning can sometimes lead to gastroenteritis, which is inflammation of your stomach and bowel, or even more serious health problems, such as blood poisoning (septicaemia) and kidney failure. Anyone can get food poisoning but some people, including babies, children and older people, are more likely to have serious symptoms.

While preparing your food

v  Cut meat and vegetables with separate knives and chopping/cutting boards

v  Soak, scrape, brush, scald, peel or wash all fruit, salad and vegetables

v  Do not wash raw meat in the sink prior to cooking as this spreads germs around the sink area. This is also not necessary as proper cooking of the meat will destroy any harmful bacteria.

Foodborne illness may occur if a food handler is a carrier of Staphylococcus aureus or Staphylococcus epidermis, two of the predominant bacterial species normally present on the skin. These organisms are present in the hair follicles and in the ducts of sweat glands. They are capable of causing abscesses, boils, and wound infections following surgical operations. As secretions occur, perspiration from the Eccrine gland as well as sebum contains bacteria from the gland and subsequently deposits them on the skin surface, with subsequent reinfection.

A food handler is anyone who works in a food business and who handles food, or surfaces that are likely to be in contact with food, such as cutlery, plates, bowls, or chopping boards. A food handler may do many different things for a food business. Examples include making, cooking, preparing, serving, packing, displaying and storing food. Food handlers can also be involved in manufacturing, producing, collecting, extracting, processing, transporting, delivering, thawing or preserving food.

Rules for kitchen Hygiene and safety

1.         Do not enter the kitchen without permission.

2.         Never run, rush around or throw anything in the kitchen.

3.         Work quietly; avoid unnecessary chat so that the instructions can be heard.

4.         All accidents and breakages must be reported to the instructor at once.

5.         A high level of personal hygiene is expected; wash hands before session begins, always wear an apron, have hair tied back and roll up sleeves.

6.         Use chef caps or disposable cap during cooking or entering in kitchen.

7.         Do not move around the kitchen with hot objects e.g. frying pans, boiling water.

8.         Keep saucepan handles away from the edges of cookers and work surfaces.

9.         Use oven gloves to remove hot dishes from the oven.

10.      Make sure all appliances are turned off after use.

11.      Sharp knives are dangerous, be careful using them.

12.      Never touch plugs or electrical equipment with wet hands.

13.      The kitchen is provided with fire blankets and fire extinguishers

14.      Keep units tidy at all times, all used cutlery should be placed on a plate and all waste put in the correct bin.

15.      Handle food as little as possible.

16.      Never dip fingers into food, never lick fingers during cooking. Use a clean spoon each time you taste.

17.      Never sit on kitchen surfaces and workstations.

18.      Each unit must be left clean, cookers cleaned and sinks empty and washed.

19.      Wash and dry all dishes, cutlery etc., after use and return them to their correct unit.

20.      All kitchen cloths must be hung on the clothes horse after use.

EQUIPMENT AND SUPPLIES USED FOR CLEANING

The commonly used equipment during cleaning are:

Ø  Nylon brushes

Ø  Cleaning cloths (dusters)

Ø  Squeegees

Ø  Scouring pads

Ø  Mops

Ø  Buckets

Ø  Spray bottles

Ø  Spray or foam guns

Aprons: are really useful for cleaning dishes so dish washers don’t get wet while doing dishes. These are available in various materials including cloth, vinyl and rubber. Work-shifters are more likely to wash dishes faster and complain less when you provide these for them. It is also good for keeping sauces or oil from splashing onto clothing.

Bottle brush: It is used for cleaning bottles or other long skinny containers.

Brooms: A broom is a cleaning tool consisting of stiff fibers attached to, and roughly parallel to, a cylindrical handle, the broomstick. It is thus a variety of brush with a long handle. It is commonly used in combination with a dustpan.

Dish gloves: They’re latex, so some people might have allergies.

Dish mop: often a small sponge or soft-bristled brush attached to a handle or small pole, similar to a bottle brush but usually softer and more versatile.

Dust pans: used in conjunction with brooms to remove dust and dirt from the floor. They seem to disappear very often.

Floor/deck brush: can be used to sweep large, fairly smooth areas as well as for more intensive floor scrubbing. Wrapping an old rag or t-shirt around a deck brush is a great alternative to old, stinky string mops.

Floor mats: large thick rubber mats with holes and small bumps to decrease dangerous floor situations. Must be removed and cleaned every time floors are mopped, not to be replaced until floors are dry.

Gong brush: medium-sized bristly brush, useful for washing dishes that don't require heavy scrubbing

Griddle Brick is a black abrasive brick that is really good for cleaning your griddle. They get smaller with each use, so you’ll have to keep ordering them. We have tried a white one made from recycled plastic but most houses found them to be less effective. It is best used in conjunction with the handle-pad-screen kit.

Griddle handle-pad-screen set: another tool for cleaning the griddle. It Consists of a handle (usually blue) attached to a metal plate with bumps on it. An absorbent fiber pad is placed against the metal plate, followed by a mesh metal screen. The pad and screen rely on pressure and friction to stay attached so use caution to keep from plunging your hand into scorching hot oil.

Griddle scraper: a blade on a long handle that allows for more weight to be used when scraping the grill. This should be used to scrape off food right after it’s made and not to actually clean the griddle. It’s really expensive, but worth it if your griddle gets used a lot.

Griddle scraper blade: metal blade that attaches to the long handle to make the griddle scraper. It cannot be used independently of handle.  

Heavy-duty dish gloves: blue and yellow heavy-duty gloves from East Bay Restaurant Supplies.

Mop handles: A mop handle consists of a long piece of wood or aluminium tubing fitted with a specific mount for the mop.

Nitrile gloves are used as an alternative to latex gloves for general cleaning needs. They are medical grade so not many people will have allergies to them.

Nylon scrubber: not as abrasive as steel scrubber, but still very useful for washing dishes, especially plastic or ceramic.

Plunger: Used for unclogging toilets or sinks. A plunger is a common device that is used to release stoppages in plumbing. The tool consists of a rubber cup with an attached stick "shaft", usually made of wood or plastic. The cup is pushed down against the drain opening, and either pressed hard into the drain to force air in, or is pushed down until the rubber cup is flattened, then pulled out, causing a vacuum. The intent is to loosen or break up a clog caused by excessive material in the drain. The difference between a sink (kitchen) plunger and a toilet plunger is that the former looks like a ball cut in half while the latter looks more like a distorted ball with a large hole on the bottom.

Pot-wash gloves: Extra-thick black rubber gloves with cloth lining inside. It is perfect for long hours of scrubbing pots and pans with steel scrubbers. Watch out for fruit fly accumulation if not properly washed off and hung to dry. It has been purported one can stick their hand in a pot of boiling water and not feel a thing with these gloves.

Spray Bottles: used to mix and apply cleaning chemicals or other solutions. Make sure that all spray bottles are clearly marked. Also, it’s a good idea to put chemical mixing directions on the bottles to avoid members refilling a bottle incorrectly.

Sponges are very useful for cleaning basically everything. A sponge is a tool or cleaning aid consisting of porous material. Sponges are usually used for cleaning impervious surfaces. They are especially good at absorbing water and water-based solutions. Sponges are commonly made from cellulose wood fibers or foamed plastic polymers. Some natural sponges are still sold, but most are now used either as body or facial sponges (bath sponges) or as tools for sponge painting.

Squeegee: long thin rubber strip mounted on a short or long pole; A sponge is a tool or cleaning aid consisting of porous material. Sponges are usually used for cleaning impervious surfaces. They are especially good at absorbing water and water-based solutions.

Steel scrubber/wool: strong metal fibers bunched together to provide a highly abrasive scrubbing surface. These are great for pots and pans, stainless steel counters, and other scratch-resistant surfaces. Not for use on any soft or porous surface.

String mops: come in two weights, 16 oz and 24 oz. This weight refers to the mop's weight when dry. Please note that they become significantly heavier once wet. Thus, the 16 oz is more popular (and cheaper).

Trash Bags or bin liner – A plastic bag used to line a trash or garbage bin.

Vacuum Bags: Vacuum seal bags can be used to package a wide range of items for storage and/or resale. Bags are disposable.

The commonly used cleaning supplies during cleaning are:

Ø  Waters (hot, running etc.): is a very powerful polar solvent

Ø  Cleaners

Ø  Degreaser

Ø  Sanitisers

Ø  Carbon tetrachloride (former)

Ø  Ammonia

Ø  Borax

Ø  Sodium bicarbonate (baking soda)

Ø  Carbon dioxide

Ø  Calcium hypochlorite

Ø  Cyanuric acid (former)

Ø  Chromic acid

Ø  Ethanol or methanol (only in solutions)

Ø  Various forms of alcohol

Ø  Various chlorine compounds

Ø  Acetic acid (vinegar)

Ø  Trisodium phosphate

Ø  Sodium percarbonate

Ø  Sodium perborate

Bleach: used for sanitizing. It can be used to sanitize food preparation surfaces. One tablespoon per gallon of water achieves the accepted standard for food prep surface sanitation of 200 ppm.

Blue concentrate: a concentrated multi-purpose cleaning liquid.

Dish Soap comes from Costco and is usually Dawn. Since all dishes must be hand washed, this is very important to have.

Dish machine detergent: a white solid brick that goes in the dispenser on the wall. The solid is not harmful to your hands, but is necessary for cleaning your dishes properly. It’s fairly expensive, but you won’t go through it that often unless you’re a bigger house. Contains chlorine-based chemicals but used alone, is not acceptable for sanitizing.

Mineral oil: used to seal wooden cutting boards and butcher blocks. It Prevents wood from cracking, rotting, retaining smells and stains etc. 

Vegetable oil: Can also be used to clean the griddle, much more pleasant then vinegar. Canola oil can also be used, but it’s more expensive. Do not use olive or corn oil as their smoke points are too low. Scrape any debris from griddle. Cover with oil and turn all burners on high. Make sure oil doesn't all run off. Once any grime starts to darken noticeably (but before it starts to smoke) turn off the burners. Allow hot oil to cool. (5-10 minutes) Scrub griddle briefly with griddle brick to introduce the abrasive material onto the griddle (optional). Using the griddle handle-pad-screen combo and a little elbow grease, scrub til shiny.

White Vinegar: can be used to clean griddle top, can also be used with large-grain salt to scrub rust off of abused woks. Not advisable for cast iron skillets (some warm water and a potato are gentler).

Wood oil soap is used specifically for wood floors. Not as abrasive as many other cleaning chemicals. Mix the soap according to the label and use on wood for a lemony scent. 

Cleaning equipment and supplies should be stored in areas away from where food and utensils are stored. It should be stored in a separate room. Chemicals and pest control must be stored labelled cabinet to avoid accidental contamination of food and food contact surface.

There should be a separate sink to fill and empty mops and to clean brushes and sponges.

General guidelines for cleaning equipment:

All items, fittings and equipment that food touches must be:

cleaned effectively and, where necessary disinfected, frequently enough to avoid any risk of contamination made of appropriate materials and kept in good order, repair and condition, in a way that minimises any risk of contamination made of appropriate materials and kept in good order, repair and condition in a way that enables them to be kept clean and, where necessary, to be disinfected, except for non-returnable containers and packaging installed in a way that allows adequate cleaning of the equipment and the surrounding area fitted, where necessary, with an appropriate ‘control device’ (e.g. a temperature sensor) If ‘chemical additives’ have to be used to prevent the corrosion of equipment and containers, these must be used in accordance with good practice.

• For all stationery equipment, follow the manufacturer’s instructions for disassembling and cleaning the machine.
• Some stationery equipment is designed for cleaning in a place by pumping a detergent and sanitizing solution through them.  Although each piece of equipment in the catering establishment will need specific instruction for operation and cleaning, a list of general instructions is given below from the safety and sanitation aspect it is essential that all employees using the equipment should be familiar with these procedures before cleaning or handling the machine.

1. Read the instructions for operating the equipment as well as the cleaning procedures displayed on the plaque fitted near the machine.  It is the responsibility of the management to display all instructions in a prominent place.
2. Turn the switch off position and let the unit cool after shutting off gas or electricity.
3. Drain off or remove all leftover food.
4. Remove plug from socket.
5. Disassemble parts for cleaning.  Immerse small parts in hot detergent solution and wash in the three-bucket method i.e. wash, rinse and sanitise.
6. Start cleaning from the top.  Use a day cloth and polish metal surfaces, clean legs and casters of movable equipment.
7. Dry all parts thoroughly to prevent rusting, shock or microbial growth.
8. Reassemble all cleaned and dried parts.

Varieties of equipment Large equipment:  It is either permanently mounted on the floor or is mobile with casters fitted underneath.  Mobile equipment can be moved by one person and simplifies the cleaning of walls and floors hear the equipment.  It should be easy to disconnect.  Utility connection should be flexible and long enough to permit movement while cleaning. If equipment is sealed to the floor, a 2.5 cm (1”) to 10 cm (4”) toe space should be left to prevent stubbing toes. Small or portable equipment: It is placed on tabletops or counter tops.  Equipment which is occasionally used, can be stored on racks when not in use.  Heavy counter top equipment should be mounted on legs leaving a 10 cm (4”) clearance between the base of the equipment and top counter for ease in cleaning. Wall mounted equipment:  A suitable gap should be left between the walls and equipment to allow easy cleaning.  Size of the gap will vary with the size of the equipment and ranges from 15 cms to 45 cms (6” to 8”) for floor mounted equipment like salamanders grillers etc.

Cleaning environmental areas:

Floors

Kitchen floors have to be with stand maximum wear and tear, therefore they must be hard and durable, smooth but not slippery which is capable of being cleaned easily.  Surface should be even, without cracks and open joints should impervious and non-absorbent.  Floor Should be cleaned with floor cleanser detergent, hot water, fresh clean water and finally to dry it off, every frequent interval of time.

Walls

Walls should be strong, durable and smooth; it should be washable and light in colour so that reflection of light should be there in order to have a proper visibility of kitchen.  Walls should be cleaned every week in order to avoid contamination of food.

Ceiling:

 It should be free from cracks and cobwebs must be cleaned and pests or files to be removed from ceiling at every interval of time.

Doors & Windows

Fitting should be in properly working condition and it should admit maximum light.  Dirt is more accumulated on door handles than other parts, so a schedule for daily cleaning is required.

Food mincers and blenders

1. Switch off the food mincers and blender take out the plug.
2. Take-out mincer or blender’s blade, sterilize it.
3. Clean inside of the mincer and take the leftover food particles.
4. Clean with detergent and hot water and dry it perfectly.
5. Finally assemble the blade, fix it and check the operation.

Cooking ranges:

When one shift overs usually depending upon the work load on ranges, kitchen stewarding superior checks the operation of pilot an wire mesh of burner for its proper functioning and dismantling of ranges is done under plate is sanitized.

Cleaning in place equipment

Beverage dispensers and ice cream making machines etc. this type of equipment is designed that it can be cleaned by circulating a cleaning and sanitizing solution through the entire system. The solution cleans all food contact surfaces.  This equipment should be self-draining and should leave no residue of cleaning liquid inside the machine. 

Grates/Burner Caps

After cooking, always wipe down grates and burner caps with a damp sponge and dry thoroughly. Normal cleaning can be done with hot, soapy water and/or Soft Scrub cleanser (without bleach) with a blue Scotch-Brite pad. If stubborn spots still occur, then use Easy-Off Fume Free Max Oven Cleaner (see first bullet below). Procedure for oven cleaner use: Take grates and burner caps off unit – move outside and place on newspaper. Spray with Easy-Off, let cleaner sit on spotted areas for 1 – 2 hours. Clean off with hot, soapy water. While cleaning grates and burner caps, make sure to thoroughly dry them, especially underneath. If the bottom portion does not totally dry before setting them back on the cooking surface, they may rust. You can also set the grates and burner caps on top of the burner and turn the burner on high for ten to fifteen seconds for extra drying. To prevent rusting and discoloration, do not submerge grates in water to soak for any length of time or run them through the dishwasher. If rust does occur, Bar Keeper’s Friend and a blue Scotch-Brite pad will remove it. To condition grates and burner caps, apply a light coating of mineral oil or vegetable oil. Allow oil to soak in 15 minutes before returning grates or burner caps to cooking surface.

Burner Bases

The base should be wiped regularly with hot soapy water at the end of each cooling period. Don’t use steel wool, abrasive cloths, cleanser, or powders. To remove encrusted materials, soak the area with a hot towel to loosen the material, and then use a wooden nylon spatula. DO NOT use a metal knife, spatula, or any other metal tool to scrape the aluminium base.

Brass Trim

Using a soft cloth, wash with warm, soapy water only. All brass parts are coated with an epoxy coating. Do not use brass cleaners or any all-purpose cleaner. Knobs Remove from unit and clean with hot, soapy water and a soft cloth. Scrub gently; don’t soak. Use of abrasive cleaners or ammonia-based products could possibly remove the graphics. The white knobs are tougher to clean Strength works well. Dry thoroughly before replacing.

Control Panel

Only use hot, soapy water and a soft cloth. Use of abrasive cleaners or ammonia based products on the control panel could possibly remove the graphics.

Stainless Steel Surfaces

For everyday use, start with hot, soapy water and a soft cloth. Wipe dry. Finish with a damp micro-fiber cloth. Make sure to rub in the direction of the grain/brushed finish. If anything acidic lands on it (lemon, tomato sauce, etc.) clean up immediately because it will stain. For optimum appearance use a stainless steel cleaner to remove smudges and fingerprints and polish shine. Cleaner and polish should not be used daily.

Deep fat fryer

Unplug the deep fryer and let the oil cool. When the oil has cooled to about 150 degrees F, drain the oil out of the fryer. Remove the basket and wash separately.

Scrape the sides of the deep fryer to remove any caked on food or oil. Remove with a paper towel.

Fill with water to the oil level and add a little dishwashing liquid. Plug in the deep fryer and allow the soap solution to come to a boil. Allow to boil 5 to 15 minutes. Turn off the deep fryer, unplug it and allow the water solution to cool.

Drain the water from the deep fryer and discard. Rinse with a solution of 1 part vinegar to 9 parts water. Rinse a final time with clear water. Dry thoroughly with a clean cloth or paper towels.

Clean the outside of the deep fryer by covering it with a degreasing solvent or a paste made from baking soda and water. Let stand 5 to 10 minutes. Rinse with a wet cloth or paper towel. Dry thoroughly.

Exhaust Hood

Use a clean scrub pad soaked with hot water and a mild liquid detergent to scrub the interior and exterior of the exhaust hood.

Use the scrub pad to gently scrub grease and debris from the piping located within the hood.

Dampen a towel with hot water, and wipe off all soapy residues from all parts of the hood and piping. Spray each part with spray degreaser, wipe off with another warm, dampened towel, and dry completely with a clean towel. Dry the piping thoroughly to prevent rust from forming.

 Kitchen Mixers:

Remove mixing blades, kneading paddles and other attachments. Wash the attachments in hot, soapy water. Rinse with clean water. Washing these items before food has a chance to harden makes it much easier to clean them.

Remove the mixing bowl. For stand mixers, rinse out the mixing bowl and place it on the top rack of your dishwasher, or wash the mixing bowl by hand.

Clean the surface of the electric mixer. After unplugging the mixer, use a damp washcloth or sponge dipped in soapy water to wipe down the body of the mixer. Make sure to wring out the washcloth or sponge thoroughly before wiping the mixer to avoid getting water into the motor of mixer.

Turn over the mixer and clean underneath the base and below the mixing arm. Scrub the attachment ports, making sure to look for food trapped just inside the ports. Clean around the mixer's buttons. If tiny bits of food have accumulated there, use a toothpick to remove them.

Dry the attachments immediately after washing if you are washing them by hand. Place attachments in a drawer or cabinet to avoid losing any crucial components. Put the hand mixer or the stand mixer and bowl in a safe place until you are ready to use them again.

Chopping blocks

Oil finished butcher block tops may be cleaned as any other table top. A damp cloth with a detergent may be used; followed by a damp cloth to remove the detergent. Excessive water should be avoided. All water should be wiped up immediately. Wooden blocks or boards can be sanitized after cleaning. Dip in a dilute bleach solution (1 teaspoon of bleach per quart of water) or spray the surface. Allow to air dry. Do not use higher concentrations of bleach as this will dry the wood surface, causing cracks to form and creating places for bacteria to hide. Repeated use and cleaning will remove the oil finish. You should plan to re‐oil the surface as often as needed.

Slicer

Meat slicers used at room temperature should be cleaned and sanitised within every four hours of use in order to prevent the growth of disease-causing bacteria like Listeria.

·         Prepare your cleaning and sanitizing solution bucket.

·         Turn the blade to zero.

·         Turn off and unplug the slicer. Use Lock Out/Tag Out procedures, if necessary, to ensure no one will plug in the unit while you are sanitizing it.

·         Put on cut-resistant gloves.

·         Wipe away larger pieces of meat and cheese from the top and bottom of the slicer.

·         Unscrew the blade cover and wipe the plate down all the way to the blade.

·         Move the rag in a circular motion to completely clean the blade.

·          Wipe down the grips and handles.

·          When you clean and break down the slicer for the night, remove the slide and blade cover while wearing cut-resistant gloves. Wash the blade, slide, and blade cover in the sink or dishwasher.

·         Do not leave the cutting blade soaking in the sink where another employee might inadvertently strike an arm or hand against the blade.

Blenders

One of the benefits of hand blenders is their easy clean up. With only two main parts to clean, a hand blender, or immersion blender, saves a lot of time over the larger, more traditional blender. No matter what you are doing – blending, pureeing, chopping, or whipping – a hand blender is a no-fuss kitchen tool that makes keeping your kitchen free of mess and clutter easy.

1.      In most cases, the easiest way to clean immersion blender is to remove the attachment and clean it separately using a regular dish soap and water. Press the button that detaches the attachment, remove it, and soak it for a few minutes in hot water and soap to loosen up any food particles that may be adhered to it. Wipe it clean with a dish rag.

2.      In the case of dried on or particularly resistant food stuck to the attachment, try filling a small bowl with hot water and a drop or two of dish detergent. Submerge the blender in the water and set it to the ‘On’ position. Blend the soapy water solution until the food is removed from the attachment. Turn the blender off and remove the attachment by pressing the release button.

3.      After getting the attachment thoroughly clean, set it on a dry dish towel or drying rack and allow it to thoroughly dry before putting it away for storage.

4.      Use a soapy solution to wipe down the wand of hand blender. The wand should never be immersed in water or run under running water, so simply wipe the wand down to remove all food particles.

5.      Find a location to store hand blender that will keep it free of dust accumulation, but also one that is easy to reach and convenient so that one can use it easily whenever needed. Be sure that the hand blender’s parts are all completely dry before storing it.

Juicers

·         Begin by unplugging the juicer.

·         Disassemble the juicer completely.

·         Dump the bin or container that catches the pulp and scrape it out with a spatula.

·         Rinse each piece under running water.

·         Use the small brushes to clean the small areas, there are small brushes available such as nail brushes that can be used to clean the nooks and crannies.

·         For more thorough cleanings, fill the sink with water and add dish soap.

·         Soak each piece for a few minutes and then wash with a brush or soft cloth.

·         Pay special attention to the mesh strainer as this can quickly build up with pulp and juice debris. Do not allow the juice particles to dry in this fine screen or they will be difficult to remove.

·         Use a soft cloth or sponge moistened with water to wipe down the machine itself. Although the juice is designed to go through a certain route in the juicer, juice and pulp will end up everywhere.

·         Allow all of the pieces to dry completely. It is fine to set them on a towel or drying rack.

·         Reassemble the juicer.

·         Now juicer is ready  for the next juicing session

Salamander

·         Remove rack and clean thoroughly with hot soapy water, rinse with clean water.

·         Remove drip pan and empty and debris and grease. Wash with hot soapy water.

·         Wipe out the bottom of the salamander with a damp cloth.

·          

Handling dishes

·         Do not handle any part which will be in touch with anyone's mouth.

·         Fingers should be outside cups. Use the handles when setting cups/mugs out.

·         Only handle cutlery by the handle.

·         Teaspoons in a dish should have the handles protruding to enable people to help themselves.

·         Disposable cups should be taken from the base of the tube to prevent your fingers going inside the cup.

·         Dishes which become cracked or chipped must be thrown out.

Aid in HACCP implementation for maintaining sanitation standard

Fortunately, there are numerous products on the market to assist restaurants in implementing the HACCP process. These include such items as:

·         Continual and on-demand temperature monitoring products which aid in the automation of recordkeeping, verification and validation procedures.

·         Disposable gloves for back-of-the-house use where kitchen employees will be using a pair of gloves for an extended period of time.

·         Plastic gloves for short-term protection when handling food one moment and handling cash the next.

·         Hair nets and hats to prevent hairs that can carry staph bacteria from being introduced into foods.

·         Aprons for workers handling and cooking food.

·         No-touch soap and towel systems for hand-washing which dispense soap without a user touching dispensers to reduce the spread of germs and risk of cross contamination.

·         Color-coded cutting boards matched to a specific type of food product. Food rotation labels or date-stamping equipment to ensure that foods are used before they go bad.

·         Knives with detachable cutting mechanisms that make cleaning and sanitizing easy.

Colour coding for chopping boards

There is no legal requirement to have different coloured chopping boards, but it is a good practice to have separate boards for different food groups to reduce the risk of cross-contamination. It is particularly important to keep raw and ready to eat food separate - especially raw chicken.

Colour coding is one of the very best food safety disciplines and commonly used for items such as chopping boards. But knives, cleaning equipment and other utensils will just as easily cross contaminate foods particularly in raw/cooked situations. Consideration should be given to colour coding.

The catering and food service industry often use

Colour codes for some frequently used chopping boards and knives
Colour	Use
White	Dairy products
Brown	Cooked meat
Red	Raw meat
Blue	Seafood
Green	Vegetables

However, there are many different food-handling processes and no colour scheme could accommodate every application. Any colour combinations are fine as long as they are easily recognisable and all staff follows the rules.

Make and hang posters in a conspicuous place to remind the food handlers of the code system. And check that all staff recognises the colours – remember one in ten males suffers from some form of colour blindness.

HACCP consists in implementing control procedures enabling the identification of hazards, prevention of risks, and definition of preventive measures applicable to guarantee hygiene when producing and distributing collective and commercial food products. The procedure imposes no specific measures: each professional defines the measures implemented to ensure compliance with the sanitary goals set by regulations. Therefore, equipment selection is vital within the framework of the HACCP procedure. The equipment must notably offer sufficient cleaning ability.

Summary

People have the right to expect the food they eat to be safe and suitable for consumption. Foodborne illness and foodborne injury are at best unpleasant; at worst, they can be fatal. But there are also other consequences. Outbreaks of foodborne illness can damage trade and tourism, and lead to loss of earnings, unemployment and litigation. Food spoilage is wasteful, costly and can adversely affect trade and consumer confidence. Effective hygiene control, therefore, is vital to avoid the adverse human health and economic consequences of foodborne illness, foodborne injury, and food spoilage. Everyone, including farmers and growers, manufacturers and processors, food handlers and consumers, has a responsibility to ensure that food is safe and suitable for consumption.

Basic rules of kitchen sanitation include practicing good personal hygiene, keeping the kitchen sanitary and preparing and storing food properly.  By following the guidelines we have just learned, you can feel more confident that the food prepared in your kitchen is safe to eat. The importance of proper cleaning can be appreciated when one realizes that contaminated equipment (equipment and utensils which are not clean) is another major cause of foodborne disease outbreaks. Cleaning comprises many operations in the food establishment, and the process is usually specific to the type of cleaning necessary. No cleaning task in the food establishment is as important as the cleaning and sanitization of food contact surfaces of equipment and utensils.

Definitions for Terms

Aerobe - an organism (especially a bacterium) that requires air or free oxygen for life.

Air chamber: A device containing a pocket of air which, when connected in the water piping near a fixture, expands and contracts to prevent the sudden jolt called water hammer.

Acute Effect: An effect arising from exposure to a hazardous substance which happens immediately on exposure.

Adaptation: The ability of people to cope with situations that are less than perfect.

Aerosols: Aerosols are tiny liquid and solid particles suspended in the air.

Acute Exposure: Single exposure to a hazardous substance over a short period of time. The seriousness of this exposure will depend on the toxicity of the substance.

ALARA: As Low As Reasonably Achievable. An approach initially developed in the nuclear industry to ensure that facilities and practices were designed to keep risks As Low as Reasonably Achievable.

ALARP: As Low As Reasonably Practicable. An approach initially developed in the nuclear industry to ensure that facilities and practices were designed to keep risks As Low as Reasonably Practicable.

Audible Range: Audible range is the range of frequencies which can be detected by the human ear. For a normal adult this is between 20 & 20,000 Hz. Ultrasound is a sound whose frequency is too high for hearing. Infrasound is a sound whose frequency is too low for hearing.

Auxiliary Sink: Second sink in the kitchen providing another work area for either clean-up or food preparation.

Blast chilling: is a method of cooling food quickly to a low temperature that is relatively safe from bacterial growth. Bacteria multiply fastest between +8 °C (46 °F) and +68 °C (154 °F). By reducing the temperature of cooked food from +70 °C (158 °F) to +3 °C (37 °F) or below within 90 minutes, the food is rendered safe for storage and later consumption. This method of preserving food is commonly used in food catering and, recently, in the preparation of 'instant' foods, as it ensures the safety and the quality of the food product.

Barn door: Hardware that allows the door to slide along a wall. Useful when a pocket door is too costly or not possible.

Back flow:  flow of contaminated water into potable supply; caused by back pressure.

Back siphonge: a foam of backflow that can occur when pressure in the potable water supply drops below pressure in the flow of contaminated water.

Bain-marie: is an equipment use for keeping food warm.

Biofilm: a layer of stubborn soil that develops on surfaces that are improperly cleaned and sanitised; bacteria can accumulate and grow on this surface.

Boiler: The central heating device in a hydronic or steam heating system.

Canned Heat: also called Sterno is a fuel made from denatured and jellied alcohol. It is designed to be burned directly from its can. Its primary uses are in the food service industry for buffet heating and in the home for fondue and as a chafing fuel for heating chafing dishes.

CFC's: Chloro Fluoro Carbons. Any organic compound composed of Chlorine, Flourine, and Carbon. These are typically refrigerants and aerosol propellants such as Freon. CFC's have been found to pose a serious environmental threat.

Chafing fuel:  A generic term for various products that are used for heating food, These products often contain methanol, ethanol, or diethylene glycol, as these may be burned safely indoors.

Coving: is a curved sealed edge between the floor and wall that eliminates Sharpe corners or gaps that would make cleaning difficult and ineffective.

Cross contamination: a physical link through which contaminates from drains, sewers or waste pipe can enter a potable (safe and drink) water supply.

Eccrine gland: Any of the numerous small sweat glands distributed over the body's surface that produce a clear aqueous secretion devoid of cytoplasmic constituents and important in regulating body temperature.

FDA: food and drug administration

Flash freezing refers to the process in various industries whereby objects are quickly frozen by subjecting them to cryogenic temperatures, or in direct contact with Liquid nitrogen at -320.8F or -196°C.

Food borne Illness: A general term often used to describe any disease or illness caused by eating contaminated food or drink.

HACCP: Hazard Analysis and Critical Control Point

HCFC's: Hydro Chloro Flouro Carbons. Any organic compound composed of Hydrogen, Chlorine, Flourine, and Carbon. These are typically refrigerants such as R22. Like CFC's, HCFC's have been found to pose a serious environmental threat.

MSDS: Material Safety Data sheets.

Potentially hazardous food: Moist, high-protein, low acid foods that consist, in whole or in part, of milk or milk products, shell eggs, meats, poultry, fish, shellfish, baked or boiled potatoes, tofu and other soy-protein foods, plant foods that have been heat-treated, raw seed sprouts, or synthetic ingredients.

Sebum: a fatty material seated into hair follicles.

 Sell-by: Dates used by retailers to guide rotation of shelf stock.

Staphylococcus: Toxin produced by certain strains of Staphylococcus aureus; often found in custard or cream-filled baked goods, ham, poultry, eggs, potato salad, cream sauces, sandwich fillings.

Toxoplasma gondii: Parasitic infection caused by contamination from rat, rodent or bird.

WHO: World Health Organisation

Workstation: A term used in the Health and Safety (Display Screen Equipment) Regulations 1992 to refer not only to the Display Screen Equipment but also all associated equipment, such as desk, chair, lighting etc.

References: Theory of cockery (K. Arora, page-281) Essential of food safety and hygiene (David Mcswane, N. Rue)                              . http://www.food.gov.uk, food and agriculture organisation of United nation

TEST YOURSELF

Rectify the statement whether true or false

1)      Temperature of sanitising water must be maintained at 171 °F or 77°C.

2)      Temperature of rinsing water must be maintained at 171 °F or 77°C

3)       Plastic chopping boards are more hygienic than wooden ones.

4)      Separate coloured chopping boards are advisable for each type of food.

5)      Bangles and jewellery should be allowed to staff.

6)      It is important to clean chopping boards/utensils after using them for raw meat.

7)      You only need to clean hands and kitchen surfaces, when they look dirty.

8)      Before you clean your toaster oven you should.  Let it cool down.

9)      If a glass or dish is broken you should vacuum it up

10)  Metallic materials should never put in the microwave.

Think and answer the Questions:

1.      Types of Equipment in Kitchen

2.      Briefly discuss on Kitchen Hygiene.

3.      Difference between food contact surface and non-food contact surface.

4.      Write the features that make an area of equipment easily cleanable.

5.      Discuss: Preparing food with bandaged hands could be valid in terms of food handling / safety.

Answer Keys

1)      True

2)      False it should be 120 °F or 49 °C

3)      False it's a myth There isn't any strong evidence that one type of chopping board is more or less hygienic than another, whether plastic, wooden, glass or even marble. What is important is that the board gets cleaned properly after every use and is replaced if it gets damaged, for example from deep cuts or scoring. You could also use separate chopping boards for raw and ready-to-eat foods.

4)      True

5)      False excessive bangles and jewellery can contaminate germs and bacteria and it can contaminate the food.

6)      True

7)      False It should be cleaned after each use.

8)      True

9)      False sweep it up with a broom

10)  True