Basic hygiene practices for food preparation and cooking Essay

E actu in all t emeritusy twenty-four hour period masses get ill from the pabulum they eat. Micro-organisms including bacterium, vir habituates and moulds found in feed keep cause sustenance d retreat upkenness, leading to a whole drove of unpleasant symptoms, such(prenominal) as stomach pains, diarrhoea and vomi buttocksg. feed poisoning potentiometer virtually fourth dimensions lead to gastroenteritis (inflammation of the stomach and bowel), or more serious health problems such as blood poisoning (septicaemia) and kidney failure. Any unitary open fire get regimen poisoning but some people, including babies, children and older people, be more likely to stir serious symptoms. This is why this is life-sustaining as in the Seaview nursing home the residents ar frail older people and several as well are in poor general health.They are m all basic hygiene practices for provender dressing and cooking. This includesSurfacesEquipmentSell by datesFood readinessstor ingSurfacesFood poisoning affects thousands of people every course of instruction and m whatever of these cases go unreported. The exact numbers of cases of food related unhealthiness that occur each year are unknown. This is because many people do non seek the help of their doctor when their doctor when they develop symptoms. Food poisoning prat be extremely dangerously especially for the very young, older avail users and those who are ill or infirm. It is therefore grave that tuition workers actions do not increase this problem. To prevent contaminant of food it is necessary to follow recognised hygiene procedures to excite trusted that risks are kept to a minimum.Cleaning and disinfection chemicals are available to maintain the assort standards of bareliness. Usually these chemicals are added to piss to make a cleaning solution. well-nigh come wee-wee to use in spray or vacuum bomb bottles for convenience. Substances used for cleaning food preparation firmaments fall into one-third categoriesDetergents are chemicals that will dissolve grease and assist the removal of food dust and dirt. Detergents do not slaughter bacterium.Disinfectants are chemicals intentional to destroy bacterium and reduce them to a safe level. However disinfectants are not in effect(p) at removing grease and dirts. Disinfectants sustain a very weapons-grade smell and have the potential to taints foods and if in disturb with surfaces that food is alert on extra care should be stickn in rinse off with hot (above 82C) irrigate.Sanitizers are a combination of both detersives and disinfectants and are designed to kill bacteria and remove dirt and grease at the similar duration.image00.pngimage00.pngDisinfection stop also be carried in force(p)ly exploitation raise up i.e. using hot water (above 82C). Chemicals set up be used in growth to this process however are less effective where hot water is not available or a preliminary clean had not been carr ied extinct.The combination of the above chemicals and very hot water provide an effective way of guardianship surfaces clean. Any work surfaces that is used for food preparation must be strong, durable, soft cleaned, resistance to stain or to fascinating liquids and not easily damaged.In professional food areas stainless brand name 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 government agency that all equipment and surfaces should be cleaned as soon as they have been used.This describes cleaning that is carried step to the fore as soon as the mess is created, the aim of this is to prevent crossbreed contamination and to keep work areas clean and tidy. Examples of this might be airstream and sanitising of a chopping board straight aft(prenominal) use and Cleaning up a floor spillage immediately after it has happened. Any spills should also be mopped up immediately they occur. Work surfaces should be left clean and clear when work has finished.The 5 stages of cleaning work are reassign food particles and spillages using a suitable damp cloth practise a hot water and detergent solution to remove any grease and debrisRinse thoroughly with very hot water (82C) habit a suitable disinfectant to reduce bacteria to a safe levelFinal rinse with hot water and run 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 split that are run by electricity. Care should be also taken with equipment that is hot or generates a lot of heat, for physical exertion cookers and deep fat fryersWhen training has been tangle withe some basic go should be followed when cleaning equipment. The basic steps a reDisconnect the equipment from the origin sourceTake extra care when removing any bladesRemove all waste foodThoroughly wash and sanitize all splitReassemble 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 safe guards are refitted correctly.All other small items of equipment like pots, pans, tender, dwelling houses and glassware can be cleaned in the usual way. This may any be in a dishwasher or by hand using detergent and hot water.Sell by datesPerishable is foods that are likely to go off pronto. They normally have a deceive 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 carton of milk may have a sell by date till the fourteenth march and the use by date may be the sixteenth march. The milk can be used on the 16th and in advance but not after. Mos t other foods have a shell before day this indicates the month up to which it will be in its best condition for eating.Some foods dont have to deal a date for example fresh harvest-homes & vegetables and perfume from the butcher.FoodIt is vital that certain precautions are taken when providing food for process users. Washing of the hands is vital so hands must be swear outBefore entering a food area aft(prenominal) using the lavatoryBetween intervention different types of food such as desolate meat an cookedBefore and after touching foodsafter coughing 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 persist on the surface of the skin. Many of these are harmless however some can cause illness. Bacteria can be acquired from other sources and can clog food. Handling raw mean and poultry and then handling cooked meat is very dangerous unless hands are thorou ghly washed in between.Touching the nose or coughing and sneezing over food or preparation areas should be avoided. This is because personal cleanliness is essential or bacteria will be exchangered to the food. Also avoid touching the food with hands and glove wearing or using of the tong when possible is a good issue to do. This is because the less hands are in cultivate 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 cover 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 cover with brightly coloured dressing as wounds are infected with bacteria and if the dressing comes off it can be easily found.Not grass in the food areas is vital as it is against the law and can contamina te 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. preparednessHeat 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 spicy school 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 pink 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 magical spells of meat take longer to heat up to the centre. The need for sufficiently high temperatures stint the centre is very important.Always re-heat pre-cooked food thoroughly and entirely 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 worse practice to mix previously cooked food 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 almost seven proceeding at 70C. High risks foods such as eggs and lily-livered 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 loading the food, ensure the food is alre ady fully cooked and at a minimum temperature of 63C and never 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, warmness and liquid.Guidelines for food that needs reheating is as followsDont get the food out of the icebox too 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 cliched 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 i n for real problems. Storing food in the wrong mastermind or at the wrong temperature can lead to the growth of bacteria. This means that even one piece of food left out for a couple of hours can contain millions of bacteria as bacteria flourish at proboscis 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 off quickly but dont overcrowd 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(a) 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 long rather than on the counter top. Place meats on a plate on the bottom shelf. When defrosting with the microwave, cook the dish i mmediately. 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 constant temperature, keep the door shut whenever possible.When storing food in a fridgeDont allow the juice from the raw meat, look for and poultry to spill or slobber onto any other foods. coiffure fruit and vegetables items into the salad drawerKeep milk and fruit juices on the bottom rack in the doorPlace dairy products , dressings, spreads, sauces, cream and convince foods on the centre and top shelvesStore 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 openingNever place food in an open tin in the refrigerator. Use secure containers instead 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 fusty foods should be binned along with leaking cartons and food which has gone past its use by date.Most frozen foods should be thrown 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 bag. Remember to banish all the air from the bag before sealing it.If a fountain cut has occurred then foods that have started to defrost should be thrown out. If the part 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 loose bags or racks but not in plastic bags. This makes them sweat and rot quicker.