What Is Food Hygiene?

When asked to define hygiene. Most people answer “Cleanliness” or some action, practice, process or habit associated with cleaning.

Obviously, this is a good theoretical interpretation but this within itself is somewhat limited when applied to the food handling industry.

In the hotel and catering industry where people are constantly handling food and equipment during the preparation, cooking and service of food it is necessary to clearly define what must be cleaned.

The four most important areas for cleanliness in any food handling operation must be the food, the equipment, the premises and the people themselves.

Consequently, an ideal practical definition of food hygiene could be Clean food being handled by clean people using clean equipment whilst working in a clean premises.

To learn more about `what is food hygiene” it is necessary to take each part of the definition and consider it in some detail.

Clean Food: It is the consumption of food that is contaminated with food-poisoning bacteria that is the result of bad hygiene practice. Consequently, it is essential to know those food stuffs that are the most likely source of such pathogenic bacteria. Bacteria which cause food poisoning thrive on many foods regularly consumed by humans, particularly meat, poultry, fish, milk, cream and dairy products. Meat is often contaminated with bacteria before it reaches the kitchen. Correct cooking will, of course, kill off such a contamination, however, if the cooking process is ineffective, incubation of the bacteria inside a large joint can take place.

The food poisoning risks associated with poultry, particularly frozen poultry, are very high, often resulting from the recycling of contaminated feed stocks. Frozen birds are especially a prime suspect because if not adequately defrosted, then cooking may become an incubation process rather than a sterilizing process.

Although some foods are already contaminated before the reach the kitchen, the level of contamination may not is sufficient to cause problems. However, if that food is stored in a nice warm area of the kitchen, the very rapid growth of bacteria will become a very great risk. Consequently, proper attention to the correct storage of foods is essential.

Clean People: Due to the fact that people are a great source of germs entering food preparation areas. Attention to personal standards of hygiene is extremely important.

The hands can be a great source of danger by allowing germs to spread from equipment to foods, and vice versa.

Hands should be washed frequently, particularly:

1. Immediately after each visit to the toilet

2. Immediately after handling refuses

3. Before handling foods especially cooked foods

4. After coffee or lunch breaks

5. After blowing your nose.

Cuts and abrasions can also be a prime source of germs and must be kept covered with a clean, washable dressing.

No smoking should be allowed in the food preparation area. Clean protective clothing must be worn by everyone in the kitchen.

Illness, particularly if associated with diarrhea and sickness, must be reported to management.

Knives, forks, glasses and all items of tableware should be handled with care to prevent the possibilities of cross-infection.

Clean Equipment: In today’s modern commercial kitchen a wide range of equipment is used, including sophisticated ovens and steamers, slices, mixers, miners, peelers, as well as shelving, benches and preparation surfaces.

However, unless each piece of equipment is of good design and installed in such a way as to be readily accessible for cleaning.

Experience shows that items which are difficult to “get at” and difficult to clean, will quickly become dirty and remain so.

The cross-contamination dangers are obvious, particular concerning those items of equipment which are used for both cooked and raw foods, slices, mixers, and miners.

The only means of maintaining good hygiene standards is to train all staff in kitchen on the dangers of dirty equipment and to provide cleaning or hygiene schedules which clearly identify the following points:

1. The item to be cleaned

2. The correct detergent or sanitize to be used

3. The frequency with which the operation is to be carried out.

4. The method of cleaning and sanitizing

5. Who is to be responsible for doing the job?

Clean Premises: Good design and layout is the essence of encouraging good hygienic practice in the commercial kitchen environment.

All practical steps must be taken to prevent infestations of flies, cockroaches, mice and rats. Particular attention must be paid to ducting, ventilators, cupboards and drainage facilities.

Floors and walls must be constructed of smooth, impervious materials which encourage cleaning. Ceilings should be capable of being easily cleaned and resist condensation.

Adequate hand washing facilities must be available including hot and cold water supplies, soap, a nail-brush and a suitable supply of clean disposable toweling.

The four actors i.e. food, people, equipment and premises, combine to form a useful understanding of many of the problems associated with kitchen practices and also a sound basis for encouraging the GOOD HYGIENE HABIT.

Hygiene Economics

The setting of hygiene standards are always related to cost effectiveness.

Nobody expects or requires eating in the sterile conditions of an operation room.

Consequently to ensure the maximum economy for the required hygiene standards, five basic steps should be satisfied

Use the PRODUCT

In the RIGHT AMOUNT

By the RIGHT METHOD

At the RIGHT TIME

To achieve the RIGHT RESULT

If all these factors are satisfied then it is logical that the RIGHT ECONOMY must also be achieved.

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