Transcript kitchen hygiene

FOUNDATION PRACTICAL COOKERY
Kitchen hygiene
FOUNDATION PRACTICAL COOKERY
What does food safety mean?
Food safety means doing the right thing to
make sure that food and drinks are safe.
It is important at all stages from taking
delivery of food... to serving it to the
customer.
You can help with kitchen hygiene by:
•Keeping the kitchen clean
•Storing food safely
•Controlling pests.
Published by Hodder Education © David Foskett, Victor Ceserani and John Campbell
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HACCP
All kitchen hygiene is organised according
to HACCP: Hazard Analysis Critical
Control Points.
Identify what could go wrong.
Identify CCP (critical control points), i.e.
important points where things could go wrong.
Set targets for each CCP, e.g. temperature
requirements on delivery of fresh chicken.
Put checks in place to stop problems
happening.
Know what will be done if something goes
wrong.
Check that the HACCP plan is working.
Record everything.
Published by Hodder Education © David Foskett, Victor Ceserani and John Campbell
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Cleaning
• Equipment and surfaces need to be kept clean, so
clean as you go.
• Clean up spillages straight away.
• We have to clean because dirt:
– Can contaminate food
– Can feed and hide pests
– Makes the kitchen unpleasant and dangerous
– Can damage equipment
– Leads to customer complaints.
Published by Hodder Education © David Foskett, Victor Ceserani and John Campbell
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Six steps for cleaning
1.
2.
3.
4.
5.
6.
Pre-clean: remove loose dirt by wiping,
scraping, rinsing or soaking.
Main clean: loosen the remaining dirt with
detergent.
Intermediate rinse: to remove dirt and
chemicals.
Disinfection: to reduce the remaining bacteria
to a safe level.
Final rinse: to remove the disinfectant.
Drying: leave to air-dry or dry physically (using
paper towels or a clean, dry cloth).
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Cleaning products
Detergent removes grease and dirt. May be
liquid, powder, gel or foam. Used with water.
Disinfectant destroys bacteria. Leave on a
clean, grease-free surface for the right
amount of time to work.
Sanitiser cleans and disinfects at the same
time. Very useful for cleaning work surfaces
and equipment between tasks. Usually a
spray.
Published by Hodder Education © David Foskett, Victor Ceserani and John Campbell
FOUNDATION PRACTICAL COOKERY
Hygienic food storage
• Always follow ‘best before’ and ‘use by’
dates.
• When new food is delivered, bring the older
food to the front so that it will be used first.
• Check temperatures of frozen/chilled food on
delivery.
• Place chilled/frozen deliveries in
fridges/freezers within 15 minutes.
• When tinned goods are delivered, unpack
them, inspect them and stack them on
shelves.
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• Store meat, fish and dairy products
separately.
• In mixed refrigerators, place raw meat and
poultry on the bottom shelf.
• Food storage bins must be covered with lids.
• Keep bread in a well-ventilated container with
a lid.
• Keep strong-smelling foods (e.g. strong
cheese) away from foods that could absorb
the smell (e.g. eggs).
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• Inspect the stock regularly for pests.
• Keep the walls and floors clean.
• Keep shelves clean and do not overload
them.
• Store cleaning products away from food.
• Stack empty food packaging safely and
dispose of it regularly.
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Pests
• Common kitchen pests are rats, mice and
insects.
• Food and warmth attract them to kitchens.
• Good kitchen hygiene will discourage pests.
• Look out for droppings and pest damage.
• Use traps and fly killers to catch them.
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Blocking entry
Block or prevent the ways that pests enter the
kitchen:
• Gaps in walls, e.g. around pipes and drains
• Windows and doors that are not screened
• In deliveries.
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How to discourage pests
• Clean up; do not leave food scraps.
• Keep food containers sealed.
• Keep rubbish bins covered and empty them
regularly.
• Keep outside bins away from the kitchen.
• Regular, professional pest control.