"Mastering Culinary Cleanliness: A Guide to impeccable Food Hygiene and Kitchen Practices"

 Hygiene

Hygiene is the science and practice of preserving health. It is the most important for all who works in Hotel Industries.

"Elevate your kitchen standards with our comprehensive guide to maintaining cleanliness – ensuring optimal food and utensil hygiene for a healthier culinary space." 

Types of Hygiene:

1. Personal Hygiene
2. Kitchen Hygiene
3. Food Hygiene

Personal Hygiene:

It is the most important part of the staff in the hotel. The personal hygiene to be maintained by each of employee's are :

1. A shower is preferable before the duty starts.
2. Nails should be well manicured & hands should be properly washed.
3. Wear a clean Uniform.
4. Sneezing & Yawns are prohibited.
5. Scratching, itching, picking noise is avoided.
6. Wash the hands, after each preparation of the food.
7. Jewelleries, rings and watches should not be worn while on duty.
8. Hair must be kept short, clean and covered in the kitchen.
9. Cuts and burns should be covered with a waterproof dressing.
10. Do not use strong perfumes which diminishes the flavor of foods, light internal body spray or deodorants is recommended. 

Kitchen Hygiene:

It means the proper cleanliness of the kitchen. It manages the prevention of food poisoning & contaminated foods. There are certain steps followed for maintaining the kitchen hygiene which are as follows-

1. Kitchen should be thoroughly cleaned in the evening after closing.
2. All the metals are properly cleaned.
3. Apply pest control in all corners of the kitchen to prevent from insects.
4. Check the tiles & the breakage where the insects may resides & plaster it soon.
5. Maintain personal hygiene such fresh uniform, proper, hand washed & nail manicured, avoid scratching itching & sneezing.
6. Throw the garbage's everyday or do not leave the for more them one day, which may cause the birth of new genres.
7. Keep a good-ventilated exhaust system to pass the smoke and the extra air.
8. The distance should be maintained from the dish washing place and the preparation.
9. The dishes in which foods are portioned should be well cleaned and dried.
10. Pots in which spices and fats one stored should be well cleaned.

Food Hygiene:

1. Food should be cook above 75 degree Celsius.
2. Store food items in chiller at 1 degree Celsius - 4 degree Celsius.
3. Clean properly the food which is to be used.
4. Do not wrap food in printed paper. Use silver foils or cling film.
5. Save the food from Danger Zone. i.e. temperature between 5°C - 63°C.
6. Do not store foods on a cabinet which has a strong flavor,
7. Always keep food cover with a strong lid.
8. Store food cold or keep it in holding temperature.
9. Cook and eat food same day. Reheat completely all leftover foods before consuming.
10. Do not store high risk foods like curd, eggs, meat, fish, etc. with other foods like vegetable, Fruit etc.
11. Always hot food serve in a hot plate and cold food serve in a cold plate.
12. Always purchase food items from the reliable source.
13. Take out all the spoilage and wastage suddenly from the kitchen.
14. Wash up thoroughly all washable foods before cooking.
15. Protech food from rats, flies, insects etc.
16. Hot foods, which have to go into refrigerator, must be cooled quickly.

HACCP:

Hazard analysis critical control point- a food safety management system which identifies and control hazards which are significant for food safety.

Hazards

Food handlers must be aware of the specific hazards associated with their activities and how these hazards can be controlled. A hazard is the potential to cause harm to the consumer and the main hazards are:

1. (Micro) Biological: such as bacteria, virus, moulds and parasites.
2. Physical: such as Insecticides and cleaning chemicals.
3. Allergenic: such as peanuts, nuts, gluten, dairy/milk, egg, fish/sea foods, sesame seeds etc.

Temperature Control:

| Activity                  | Temperature      |

 Cooking                     Above 75°C       

 Re-heating                 Above 82°C       

 Cooling                      Below 5°C        

 Buffet Hot Holding    65°C and above   

 Buffet Cold Holding   -5°C or below    

 Freezer Temperature   -18°C            

 Chiller Temperature     1°C to 4°C       

 Danger Zone               5°C to 63°C     

 Rapid Growth              20°C to 50°C    

 Human Body Temperature     37°C             

Color coding of chopping board:

White            Breads and Dairy products.

Green            Vegetables and fruits.

Blue               Fish and sea foods

Red                Raw meat

Yellow           Raw poultry

Brown           Cooked meat

Pink               Pork