Basic hygiene practices for food preparation and cooking Essay Example for Free

Basic hygiene practices for viands preparation and homework Essay every day people get demented from the forage they eat. Micro-organisms including bacteria, viruses and moulds found in forage fuck progress to regimen drunkenness, leading to a whole host of unpleasant symptoms, such as stomach pains, profligacy and vomiting. Food poisoning can some cartridge clips lead to gastroenteritis (inflammation of the stomach and bowel), or more(prenominal) sincere health problems such as ocellus poisoning (septicaemia) and kidney failure. Any iodin can get nutrient poisoning just some people, including babies, children and older people, atomic number 18 more likely to stupefy serious symptoms. This is why this is lively as in the Seaview nursing home the residents are frail older people and several similarly are in poor general health.They are umteen basic hygiene practices for regimen preparation and pretending. This includesSurfacesEquipment shit by successionsFoo dCookingstoringSurfacesFood poisoning affects thousands of people e precise year and many of these cases go unreported. The exact numbers of cases of diet related illness t chapeau occur each year are unknown. This is because many people do not seek the help of their doctor when their doctor when they develop symptoms. Food poisoning can be extremely dangerously especi every last(predicate)y for the very young, older service users and those who are ill or infirm. It is therefore historic that care make forers actions do not growth this problem. To prevent contaminant of food it is necessary to follow recognised hygiene procedures to make sure that take a chances are kept to a minimum. make showy and disinfection chemicals are available to maintain the correct standards of cleanliness. Usually these chemicals are added to water to make a cleansing solution. nigh come ready to use in spray or aerosol bottles for convenience. Substances utilize for cleanup position food pre paration areas fall into three categoriesDetergents are chemicals that permit for dissolve grease and assist the remotion of food detritus and dirt. Detergents do not kill bacteria.Disinfectants are chemicals designed to destroy bacteria and compress them to a safe level. However disinfectants are not good at removing grease and dirts. Disinfectants befool a very strong smell and have the potential to taints foods and if in contact with surfaces that food is prompt on extra care should be taken in rinsing with hot (above 82C) water.Sanitizers are a compounding of both detergents and disinfectants and are designed to kill bacteria and hire dirt and grease at the same time.image00.pngimage00.pngDisinfection can also be carried effectively using heat i.e. using hot water (above 82C). Chemicals can be used in addition to this process however are less effective where hot water is not available or a preliminary clean had not been carried out.The combination of the above chemic als and very hot water provide an effective vogue of salvageing surfaces clean. Any work surfaces that is used for food preparation must be strong, durable, easily cleaned, resistance to stain or to engrossing liquids and not easily damaged.In professional food areas stainless steel tables are used for food preparation activities. They are usually on wheels which have brakes so that they can be move easily which allows for ease of cleaning. It is vital that work surfaces are kept clean and bacteria free. The clean as you go method should be used. This means that all equipment and surfaces should be cleaned as soon as they have been used.This describes cleaning that is carried out as soon as the mess is created, the aim of this is to prevent cross contamination and to keep work areas clean and tidy. Examples of this might be Washing and sanitising of a chopping board straight after use and Cleaning up a floor spillage immediately after it has happened. Any spills should also be m opped up immediately they occur. Work surfaces should be left clean and clear when work has finished.The 5 stages of cleaning work areRemove food particles and spillages using a suitable damp fabricUse a hot water and detergent solution to remove any grease and debrisRinse thoroughly with very hot water (82C)Use a suitable disinfectant to overcome bacteria to a safe levelFinal rinse with hot water and dry using paper towels (or allow to air dry)EquipmentOnly clean equipment if you have been trained to do so. This is especially important where the equipment has sharp cutting surfaces and or moving parts that are run by electricity. Care should be also taken with equipment that is hot or generates a lot of heat, for example cookers and deep fat fryersWhen information has been done some basic steps should be followed when cleaning equipment. The basic steps are disconnection the equipment from the power sourceTake extra care when removing any bladesRemove all waste foodThoroughly wa sh and sanitize all partsReassemble the equipment taking care to fit all components correctly in case they fly off during useSanitize again those parts that will come into contact with foodEnsure that all safety guards are refitted correctly.All former(a) picayune items of equipment like pots, pans, cutlery, plates and glassware can be cleaned in the usual way. This may either be in a dishwasher or by hand using detergent and hot water.Sell by datesPerishable is foods that are likely to go off quickly. They normally have a sell by and use by date on them. Selling food after its sell by date is an offence. The food can be used up to and including the use by date. For an example a cartonful of milk may have a sell by date till the 14th blemish and the use by date may be the 16th march. The milk can be used on the 16th and before but not after. Most other foods have a exceed before day this indicates the month up to which it will be in its best condition for eating.Some foods dont have to require a date for example fresh fruits vegetables and amount from the butcher.FoodIt is vital that certain precautions are taken when providing food for service users. Washing of the pass on is vital so hands must be washedBefore entering a food areaAfter using the lavatoryBetween handling different types of food such as raw meat an cookedBefore and after touching foodsAfter spit up into the hands or using a handkerchiefAfter touching face and hairAfter carrying out cleaning or handling rubbishIt is essential that this is done because many bacteria live on the surface of the skin. umteen of these are harmless however some can cause illness. Bacteria can be acquired from other sources and can contaminate food. Handling raw mean and poultry and then handling cooked meat is very dangerous unless hands are thoroughly washed in among.Touching the nose or coughing and sneezing over food or preparation areas should be avoided. This is because personal cleanliness is essentia l or bacteria will be transferred to the food. alike avoid touching the food with hands and glove wearable or using of the tong when possible is a good thing to do. This is because the less hands are in prepare contact with food, the less chance there is of contamination. Touching dishes or cutlery that is to come into contact with food should also be avoided. This is because this cuts down the transfer of bacteria.Keeping the hair covered with either a hat or net and not combing hair in the food area should also be done as hair and scalp can carry bacteria that can fall into the food. Also keeping cuts and grazes covered with brightly coloured stuffing as wounds are infected with bacteria and if the dressing comes off it can be easily found.Not smoking in the food areas is vital as it is against the law and can contaminate food. Also when ill food handling should not be done. This is vital because a person who is ill can infect food. Another thing that should be done is wearing clean protective clothing as there are fewer bacteria on clean clothes.CookingHeat kills bacteria and this is why food must be cooked thoroughly. Cooking food at temperatures over 70C will kill off any bacteria. If food isnt cooked at a high enough temperature, bacteria can still survive. Take special care that you cook meat all the way through. Unless youre cooking steak or lamb and beef joints rare, it shouldnt be bump in the middle. Use a clean skewer to pierce the meat. If its cooked properly, the juices will run clear. If youre cooking meat so its rare, make sure that its properly sealed (browned) on the outside. Large pieces of meat take longer to heat up to the centre. The need for sufficiently high temperatures attain the centre is very important. always re-heat pre-cooked food thoroughly and only do so once. When cooking food in the microwave, stir it well from time to time to ensure that its evenly cooked all the way through.It is bad practice to mix previously cooked f ood with newly cooked food. Topping up soup lowers the temperature and increases the risk of bacteria growing. It is much safer to make up food in smaller quantises as and when it is needed. Eggs can carry salmonella, so to safeguard service users, eggs should be cooked for around seven minutes at 70C. High risks foods such as eggs and chicken that are eaten immediately after cooking are safe providing the temperature is high enough. If there is going to be a gap in time between the foods being cooked and being eaten, it must be kept hot. Equipment should be used to hold the food at a temperature of 63C or above. This is could be a heated tray, trolley or service counter.When using this type of equipment heat the equipment to at least 63C before committal the food, ensure the food is already fully cooked and at a minimum temperature of 63C and neer use the equipment to heat up cold or partially heated food.Reheating food can increase the risk of food poisoning. Some food handlers often make the mistake of thinking that because food has already been cooked it is free of bacteria. They believe that is only needs warming up. If it happens, bacteria had ideal conditions for growth for example food, heating system and liquid.Guidelines for food that needs reheating is as followsDont get the food out of the icebox likewise soon and leave it lying it aroundHandle as little as possible and keep it coveredDivide larger items into smaller portions where possibleHeat the food to at least 70C as its coreServe quickly following reheatingNever reheat cooked food more than onceIf reheating ready-made meals from a shop, follow the manufactures instructions in addition to the above advice.StoringIf you dont follow the storage guidelines that come with your food, you could be letting yourself in for real problems. Storing food in the ill-timed locating or at the wrong temperature can lead to the growth of bacteria. This means that even one piece of food left out for a co uple of hours can contain millions of bacteria as bacteria flourish at body temperature which is 37C. The reason foods are stored in a refrigerator is because bacteria and viruses cant multiply below 6C. The correct temperature for a refrigerator is between zero and 5C. Chilled foods should be put away quickly but dont herd the refrigerator as it raises the temperature.With cooked food, let steam evaporate first before covering and placing in the refrigerator. Always keep the refrigerator clean by washing the inside surfaces with warm soapy water. Never thaw then refreeze food. To slowly defrost, take the dish out of the freezer and leave it in the refrigerator overnight rather than on the counter top. Place meats on a plate on the bottom shelf. When defrosting with the microwave, cook the dish immediately. Never freeze food that has gone beyond its use by date and remove old food regularly.Keeping the refrigerator at the right temperature helps prevent bacteria from multiplying. The correct temperature for a refrigerator is below 5C and a freezer and should kept at minus 18C. Check both the refrigerator and freezer regularly with a reliable thermometer. To maintain a unremitting temperature, keep the door shut whenever possible.When storing food in a fridgeDont allow the juice from the raw meat, fish and poultry to spill or drip onto any other foods. correct fruit and vegetables items into the salad drawerKeep milk and fruit juices on the bottom bosom in the doorPlace dairy products , dressings, spreads, sauces, cream and convince foods on the centre and top shelves livestock raw meat, fish and poultry on the bottom shelf of the refrigerator. this prevents cross contamination as the blood as the other liquids from the meat and fish cannot drip down onto other foodsCooked foods should be kept on the top shelves of the refrigeratorMayonnaise and ketchup should be kept in the refrigerator after enterpriseNever place food in an open tin in the refrigerator. Use secure containers sooner and throw the food out after two or three daysKeep seafood either in the refrigerator or in the freezer until you are ready to prepare itCross contamination occurs when food is put in contact with other contaminated foods. An example of this could be the blood from a piece of chicken dripping onto a plate of cooked food. Cross contamination means that the bacteria or other pathogens have been transferred from an infected food item. They either become infected or contaminated.If food looks or smells in any way, throw it out. A sure sign of spoilage is mould. Most mouldy foods should be binned along with leaking cartons and food which has gone past its use by date.Most frozen foods should be throw out after three to six months. When storing food in the freezer, remove it from the wrapping and place it in a labelled and dated freezer base of operations. Remember to expel all the air from the bag before sealing it.If a power cut has occurred then foods t hat have started to defrost should be thrown and twisted out. If the power comes back on and if there is any doubt about which foods have defrosted and refrozen, the food should be thrown away.Food that does not need keeping cold should be kept in a sealed container in a cool dry cupboard or larder. It should never be stored on the floor. Vegetables can normally be kept in a cool, dry place in leisurely bags or racks but not in plastic bags. This makes them sweat and rot quicker.