Basic hygiene practices for food preparation and cooking

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Basic hygiene practices for food preparation and cooking

Every day people get ill from the food they eat. Micro-organisms including bacteria, viruses and moulds found in food can cause food poisoning, leading to a whole host of unpleasant symptoms, such as stomach pains, diarrhoea and vomiting. Food poisoning can sometimes lead to gastroenteritis (inflammation of the stomach and bowel), or more serious health problems such as blood poisoning (septicaemia) and kidney failure. Anyone can get food poisoning but some people, including babies, children and older people, are more likely to have serious symptoms. This is why this is vital as in the Seaview nursing home the residents are frail older people and several also are in poor general health.

They are many basic hygiene practices for food preparation and cooking. This includes:

  • Surfaces
  • Equipment
  • Sell by dates
  • Food
  • Cooking
  • storing

Surfaces

Food poisoning affects thousands of people every year and many of these cases go unreported. The exact numbers of cases of food related illness that 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 especially for the very young, older service users and those who are ill or infirm. It is therefore important that care workers actions do not increase this problem. To prevent contamination of food it is necessary to follow recognised hygiene procedures to make sure that risks are kept to a minimum.

Cleaning and disinfection chemicals are available to maintain the correct standards of cleanliness. Usually these chemicals are added to water to make a cleaning solution. Some come ready to use in spray or aerosol bottles for convenience. Substances used for cleaning food preparation areas fall into three categories:

  • Detergents – are chemicals that will dissolve grease and assist the removal of food debris and dirt.  Detergents do not kill bacteria.
  • Disinfectants – are chemicals designed to destroy bacteria and reduce them to a safe level.  However disinfectants are not effective at removing grease and dirt’s.  Disinfectants have a very strong smell and have the potential to taints foods and if in contact with surfaces that food is prepared on extra care should be taken in rinsing with hot (above 82C) water.
  • Sanitizers – are a combination of both detergents and disinfectants and are designed to kill bacteria and remove dirt and grease at the same time.

 

Disinfection 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 chemicals and very hot water provide an effective way of keeping surfaces clean.  Any work surfaces that is used for food preparation must be strong, durable, easily cleaned, resistance to stain or to absorbing liquids and not easily damaged.

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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 moved 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 ...

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