Attitude and behavior in the kitchen......

Attitude and behavior in the kitchen

          Personnel Hygiene

The food hygiene (General) regulations 1970 particularly those related to people involved in the preparation and service of food identify and lay down the legal requirements for the main risky areas. The food safety act has been developed to take account and to impact on every stage of the food chain from its source to its presentation and consumption by the customer.  The act has increased the scope and impact of penalties and include. The provision that it is an offence to supply food that fails to comply with food safety requirements. Strengthened powers of enforcement, including detention and seizure of food. Required training in basic food hygiene for all food handlers. Required registration of all food premises Enablement of environmental health officers to issue emergency prohibition notices to force caterers to stop using the food premises or equipment immediately.

Complying with Legislation

The environmental health officers are responsible for enforcing the regulations and have a number of powers, which include: Entering food premises to investigate possible offences inspecting food and where necessary, detaining suspect food or seizing it to be condemned. Asking for information and gaining assistance

Officers also have the power to issue improvement notices if they feel there is a potential risk to the public. The food safety act has increased the maximum penalties available to the courts and these include:

Up to two years imprisonment for offenders or the imposition of unlimited times

Up to Rs 2,000 per offence and a prison sentence of up to six months

Your Responsibilities under the Hygiene Regulations:-

In the regulations it is stated that food handlers must:

ü      Protect food from risk of infection

ü      Wear suitable protective clothing

ü      Wash hands after visiting the toilet

ü      Not smoke, spit or take snuff in food rooms

ü      Cover cuts or wounds with clean washable dressing

ü      Report illness or contact with illness

Bacteria Live in and on your own body and can enter into food in the work-place if you do not maintain high standards of personal hygiene.

Hands

One of the easiest ways for bacteria to spread through the food area is from your hands. More than any other part of your body, your hands come in contact with food. Your hands also touch and can contaminate work surfaces, trays, crockery and catering utensils, which in turn may transfer the bacteria to food. Thus it is important to always wash your hands thoroughly using hot water and soap.

Times when you must wash your hands include:

ü     Before entering the food area and before touching any food

ü     After handling raw meat, poultry, shell-fish, eggs or vegetables

ü     After using the toilet

ü     After coughing into your hands or using a handkerchief

ü     After touching your face or hair

ü     After handling rubbish or cleaning

Bacteria can collect under fingernails so always cut your nails short. Nail varnish may flake off and contaminate food and false nails may become ‘physical contamination’ in food.

Face And Head

Bacteria live in your nose, mouth, throat, ears and hair and can be transferred by you to food, work surfaces and equipment.

You should:

ü     Avoid coughing or sneezing in a food room

ü     Avoid touching your face and head particularly your mouth, nose and ears

ü     Keep your hair covered with a net or hat

ü     Shampoo your hair frequently

ü     NEVER comb your hair in a food area or while wearing protective clothing

Jewellery

Do not wear a watch or jewellery in a food area. Bacteria and food can gather on items such as rings and bracelets and the warmth will encourage further growth. Earrings, brooches and gemstones may fall into food.

Wounds

Wounds- cuts, grazes, scratches and boils- can quickly become infected with germs. The best way to prevent them from spreading to the food you handle is to make sure that all such wounds are properly covered.

Protective Clothing

Food handlers must wear suitable clean clothing. Protective clothing must be worn to prevent any contamination from dirty clothes.

No Smoking And Reporting Illness

You should not smoke in food areas it is against the law. If you are sick or unwell, see that you report, immediately to your supervisor.

Hygienic and safe methods of storing, preparing and holding cooked and uncooked food.

All dry foods, such as flour, rice and pulse and all canned food, should be stored in a room or cupboard that is cool, dry, clean and ventilated. Deliveries must be checked to ensure that goods that will be stored are free from odors, dampness or other form of soiling and do not harbor pests. Food should be stored on shelves – no food on floor level – to reduce the risk of contamination by pests and to make the floor more accessible for cleaning. Stock should be rotated so that the oldest food is used first. It is important to keep food covered at all times. Food that is not pre-packed, such as rice, should be stored in containers with tight fitting lid. While preparing food ensure that all food is prepared as near as possible to the time of consumption. Food should be handled as little as possible and always kept covered. If food is not to be served within a very short time of its being cooked it should be cooled to under 10C inside 90 minutes of the end of cooking. It must be refrigerated immediately cooling is complete.

Disposing of waste

Waste food can be disposed of efficiently and immediately using a waste disposal machine that breaks down the food before flushing it away through a waste pipe. Waste food not disposed of in this way and general refuse should be placed in durable plastic bags and placed in bins reserved for this purpose. The bins should not be sited near food preparation areas. Bins and bin stands must be washed down and disinfected regularly. The floor area around bins must be cleaned at least daily.

Washing up

Crockery, cutlery and utensils should be cleaned immediately after use. Cleaning can be by hand or by machine. Washing is by hot water and detergent followed by rinsing and disinfecting by hot water sprays or steam. Then it should be dried.

Appropriate standards of cleanliness

Cleaning should achieve two things:

§        The removal of grease, food debris and dirt generally

§        The destruction of bacteria.

Cleaning the work place can be divided into two broad categories:

§        Clean as you go applies to cleaning that must be done very quickly after the soiling occurs. The aim is to prevent cross-contamination, or injury to staff, or simply to keep working areas clean and tidy.

§        Scheduled cleaning refers to cleaning tasks carried out at regular intervals. Food businesses often have a timetable or rota which specifies all the details for each item to be cleaned. This can be done daily (thoroughly cleaning the kitchen floor), weekly (cleaning shelves in the dry store), and monthly (thorough checking and cleaning of all electrical and mechanical equipment). As required for maintaining the standards of cleanliness in any given establishment.

Sources of potential hazards:

A hazard may be defined as anything that can cause harm to a consumer. A hazard may be:

§        Biological e.g. contamination with food poisoning organisms

§        Chemical e.g. contamination by cleaning chemicals

§        Physical e.g. contamination by foreign bodies such as pieces of glass.

 Hazard Analysis: for a small business serving cold food only

Stage	Possible Hazard	Action Needed
1.     Food is purchased	High risk foods which are to be eaten without further cooking are bought. Possible contamination with bacteria and/or toxins	Buy only high quality ingredients from reputable suppliers. Specify maximum temperature for transit and delivery
2. Food is received on premises	High risk food may already be contaminated	Check temperature Check quality Check date-mark
3.     Storage of food	Growth of food poisoning organisms and or possible further contamination.	Wrap label and store high risk food at correct temperature. Rotate stock and use by recommended date
4.     Preparation 5.     of food	Contamination of high risk food by incorrect and extensive handling. Growth of bacteria	Wash hands before handling food. Use clean equipment Limit time food is within the TEMPERATURE DANGER ZONE. Separate from any raw food.
6. Cold holding of food	Growth of bacteria. Possible contamination	Ensure correct temperature Limit time
7. Serving of prepared food	Growth of bacteria Possible contamination	Serve directly from cold storage (refrigerator) or from cold holding (cold counter or display unit)

 

Food regulations

There is considerable amount of law designed to protect the public against food that is unfit to eat.

The food safety act 1990 is a major piece of legislation covering the entire food chain from farmer through to food factories, restaurants, stalls, shops – really any business involved with food. The intention of the Act is to protect the consumer against bad food or food that is misleadingly described and to eliminate unhygienic practices.

One very important set of Regulations made under this act is the FOOD SAFETY (GENERAL FOOD HYGIENE) regulations 1995. They lay down the standards for the structural requirements for the premises and equipment, personal hygiene and other measures to ensure the safety and wholesomeness of food. Two new requirements are included in the Regulations: hazard analysis and food hygiene training.

Health and Safety At Work (HASAW) Act

HASAW set out to detail the responsibilities of employees and employers to take a general duty of care and to place an emphasis on the need for preventive measures to be enacted and managed.

When involved in serving food and drink in the restaurant, it is important you bear the following points in mind:

1.     Keep your hands clean

2.     Wash your hands as often as necessary but particularly:

3.     Before starting work

4.     Before handling food

5.     When moving between jobs

6.     After visiting the toilet

7.     After touching your nose, hair or ears

8.     After coughing and sneezing

9.     After smoking

10.                        Use disposable tissue in food areas

11.                        Keep fingernails short, free from polish and use a nail brush to clean them.

12.                        Wear only plain rings or jewellery

13.                        Keep hair clean by washing it regularly

14.                        Wear a head covering if required

15.                        Do not comb or brush hair anywhere near food

16.                        Keep hair, moustaches and beards neat and tidy

Uniforms

Safety Procedure for handling equipment

There are three main groups:

1.     Straight Blades

·        Cook’s knife

·        Filleting knife

·        Paring knife

·        Carving knife

·        Boning knife

·        Palette knife

2.     Serrated Blades

3.     Special Tasks

·        Scissors

·        Poultry secateurs

·         

How to clean knives:

·        Wash it thoroughly at the sink in lots of hot water with a general purpose detergent.

·        Rub the blade and handle all over, using a nylon brush or cloth _ keep your fingers away from the sharp edge of the blade.

·        Dry with paper toweling.

Storing knives

When not in use store your knives in a purpose-made case, box, knife block or on a magnetic rack. Do not keep knives in a drawer, where they will knock together and get damaged edges.

Buying your own knife checklist:

·        Knife feels comfortable and balanced to hold

·        Blade made of high carbon stainless steel (will not rust or stain nor color foods)

·        Blade forged from one piece of steel, which runs right through the handle

·        Blade held in the handle with a minimum of three retaining rivets or a molded handle.

·        Waterproof handle that will not be damaged when washed at very high temperatures

·        Color-coded handle or blade permanently etched with the intended use of the knife. E.g. fruit/vegetable.

Using knives safely

To protect your safety and that of others there are some things you should do:

·        Always cut or chop on a board – never on a stainless steel table or in the hand.

·        Cut against the firm surface of a cutting board. The board should not be in the danger of slipping. It may help to put a damp cloth between the table and board.

·        As necessary clean knives from time to time during use, in the sink.

·        Wash knives immediately after use.

·        When wiping a knife, keeps the blade facing away from your hands and body. Wipe from the blunt to the sharp edge.

·        Put the knife down so the blade lies flat against the work surface, chopping board.

·        When passing knives to others, keep the handle towards them.

And there are some practices you should avoid:

·        Do not attempt to cut frozen food – not only would you need a lot of pressure, which is dangerous, but also the cut is likely to be ragged.

·        Don’t let the handle get greasy when you are cutting a lot of meat, otherwise the knife might slip.

·        Never leave knives hidden in a pile of partly prepared food, or in a bowl or sink of water.

·        Never fool around with knives or use them as screwdrivers or can openers.

·        Never attempt to catch a falling knife – let it fall to the floor and then pick it up by the handle.

·        Never leave knives near5 or hanging over the edge of a work surface – the safest position is where they cannot be knocked by someone passing by

·        Never walk around carrying a knife – if this is unavoidable, hold it close to the body with the point facing downwards and the blunt edge facing in the same direction as where you are walking.

·        Do not use a knife, which is damaged (e.g. loose blade, or tip of the blade bent). Damaged knives will not cut well, spoiling the appearance of food, and probably reducing the number of portions that can be obtained. The extra force you use trying to cut with a damaged knife may lead to an accident if the knife slips or the blade snaps.

SANITATION AND HYGIENE

One of the most important ways of demonstrating professional pride is in the area of sanitation and hygiene. Pride in quality is reflected in your appearance and work habits. Even more important, poor sanitation can cost a lot of money. Poor food handling procedures can cause illness, unhappy customers and even fines and lawsuits. Increased food spoilage also raises food costs. Poor sanitation shows lack of respect for your customers, your fellow workers and for yourself.

Bacteria

Most food borne diseases are caused by bacteria, tiny one-celled organisms so small, they can only be seen under the microscope. Bacteria are everywhere, in the air, in water, in the ground, on our food, on our skin and even inside our bodies. There are several types of bacteria:

1.      Harmless Bacteria – Most bacteria fall into this category. They are neither helpful nor harmful. We are not concerned with them in food sanitation.

2.      Beneficial Bacteria – These bacteria are helpful to us. For example, many live in the intestinal tract, where they fight harmful bacteria, aid in the digestion of food and produce certain nutrients. In food production, bacteria make possible the manufacture of many foods, including cheese and yogurt.

3.      Undesirable Bacteria – These are the bacteria that are responsible for food spoilage. They cause souring, putrefying and decomposition. These bacteria may or may not cause diseases, but they have built in safety factors: they announce their presence by sour odors, sticky or slimy surfaces, and discoloration. As long as we use common sense and follow the rule: when in doubt, throw it out’, we are relatively safe from bacteria. We are concerned with these bacteria for two reasons:

a. food spoilage costs money

b. food spoilage is a sign of improper food handling & storage. This means the next type of bacteria is also present.

4.      Disease-causing bacteria – are also called pathogens. These are the bacteria that cause most food borne illnesses. Pathogens do not necessarily leave detectable odors or tastes in food. In other words, you can’t tell whether the food is contaminated by smelling, tasting or looking at it. The only way to protect against pathogenic bacteria is by proper hygiene and sanitary food handling and storage techniques.

Bacteria Growth

Bacteria multiply by splitting into half. Conditions for growth include:

1.      Food – Bacteria require some kind of food in order to grow. They like many of the foods we do.

2.      Moisture - Bacteria require moisture in order to absorb food.

3.      Temperature – Bacteria grow best at warm temperatures. Temperatures between 45 and 140F (7 to 60C) will promote the growth of disease causing bacteria. This temperature range is called the Danger Zone.

4.      Acidity and Alkalinity – In general, disease causing bacteria prefer a neutral medium, neither too acidic or alkaline.

5.      Air – Most bacteria require oxygen to grow. These are called aerobic. Others are called anaerobic, which means they can only grow when no air is present, such as in metal cans. Botulism is one of the most dangerous forms of food poisoning caused by anaerobic bacteria.

6.      Time – When bacteria are introduced to a new environment, they need time to adjust to their new surroundings before they start multiplying. This time is called the lag phase.

Protection against Bacteria:

Because we know how and why bacteria grow, we should be able to keep them from multiplying. There are three basic principles of food protection against bacteria.

1.      Keep bacteria from spreading – Don’t let food touch anything that may contain disease-producing bacteria, and protect food from bacteria in the air.

2.      Stop bacteria from growing – Take away the conditions that encourage bacteria to grow. In the kitchen, our best weapon is temperature. The most effective way to prevent bacterial growth is to keep the food below 45F or above 140F (7C & 60C). These temperatures will not necessarily kill the bacteria but will at least slow down their growth considerably.

3.      Kill bacteria – Most disease causing bacteria are killed if they are subjected to temperatures above 170F(77C) for 30 seconds or higher temperatures for

shorter holding times. Certain chemicals also kill bacteria and can be used to sanitize equipment

ALWAYS USE THR RIGHT KNIFE FOR THE RIGHT JOB, WITH THE CORRECT CHOPPING BOARD AND PAY FULL ATTENTION TO THE JOB YOU ARE DOING.

FOOD STORAGE

Proper food storage will eliminate contamination of foods and prevent the growth of bacteria already in the food.

Dry Food Storage:

Dry food storage pertains to those foods not likely to support bacterial growth in their normal state. These would include flour, grain, sugar, dals, pulses, salt, fats and oils, canned and bottled products. Store these types of foods in a cool dry place, off the floor away from the wall and not under a sewer line. Keep all containers tightly closed to protect them from insects, rodents and dust. Remember that dry foods can get contaminated even if they do not require refrigeration.

Freezer Storage:

All frozen food must be stored at 0F (-18C) or lower. All frozen food must be kept tightly wrapped or packed to prevent freezer burns. Label and date all items. Thaw frozen foods properly before use either in the refrigerator or in cold running water. The microwave oven could also be used to thaw food quickly. Do not thaw at room temperature because the surface temperature will go above 45F (7C) before the inside is thawed, resulting in bacterial growth.

Refrigerator Storage:

Keep all perishable foods below 45F (7C). Do not overcrowd refrigerators. Leave space between foods so that air can circulate. Keep refrigerator doors shut except when putting in or removing foodstuffs. Keep shelves and interiors of the refrigerator clean. Store raw and cooked food separately. Keep food covered properly in the refrigerator and in suitable containers.