Hygiene are divided down in three areas in the catering establishments.
1. Personal hygiene :- Related to person
2. Kitchen hygiene :- Related to kitchen
3. Food hygiene. :- Related to food
PERSONAL HYGIENE :-
it is study and practice of preventing illness or stopping it from spreading by keeping one self clean. It can be practise by :-
- Washing hand thoroughly before handling food and ingredients, after using toilet
- Baths at least twice a week and use fresh clothes after bath
- Finger nails should be short and clean . Nail polish should not be worn.
- Hair should be washed ,trimmed properly and keep covered
- Mouth ,nose should not be touch with hands
- Jewellery , watches and rings should not be worn
- Cuts , burns should be covered
- Never cough , sneeze in food.
- Clothes should be clean while working in kitchen
- Sick people should not handle food
- Cosmetic should not be worn
- Spitting and smoking should be avoided.
2. Food hygiene :-
It is related to food. Food hygiene can be practiced by :-
- Use Tong instead, spoon instead of food
- Use clean sanitized worktable
- Wash fruit and vegetables thoroughly
- When bringing food out bring a portion
- Use pasteurised milk
- Do not enter hot food directly into cooler
- Reheat food at 70 degree Celsius
- Refrigerator should be keep cleaned
- Never mix left overs with freshly prepared food
- Never store raw food and cooked food together
- Use only drinking water
- Never keep food in Temperature danger zone
- Use fresh ingredients.
- Keep food cover
- Prevent cross contamination. 3. KITCHEN HYGIENE :-
It is related to kitchen. Kitchen hygiene is provision of keeping kitchen area and equipments free from dust , germs , bacteria. If kitchen hygiene is not maintain contamination may ocour which can be fatal. Kitchen hygiene can be maintained by:-
- Printed paper should not be used to cover food .
- There must be proper ventilation and provision for fresh air circulation
- Good lightening is very essential.
- There should be provision of both hot and cold water
- Proper drainage system
- Wall should be clean ,free of dirts
- There should be non- slippery floor
- Use different chopping board for different foods.
- Separate sink for dish wash ,hand wash ,fruits and vegetables wash.
Hygiene should always be maintained properly and professionally in hospitality industry. Any fatal incidents can results closure of property.
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