Catering Management 3(1+2)

Lesson 15 & 16 : Sanitation And Safety Considerations In Food Preparation

Hygiene In Food Service

1. Environmental hygiene-Site of structure, equipment, ventilation, lighting, water supply, waste disposal
2. Food hygiene-Kitchen, storage, preparation, handling, serving, cleaning and disposal
3. Personal hygiene

1. Environmental Hygiene And Sanitation : This refers to the total environment in which food is delivered, prepared and served. Hygiene of the environment and the habits of the people handling food are both factors which are most often neglected in the food preparation and service areas of an establishment.

   Site : When a site is being examined for establishing a food service, it should be scrutinized for the amount of air pollution or whether it is free from the potential of infestation by insects, rats, flies, fleas, etc. and not only for what it costs, or how beautiful the landscape is, or how busy and well inhabited the surroundings are to attract customers.
   They should not be close to water supply, filled up waste deposition pits and sewage disposal lines Separate sanitary conveniences for catering staff should be provided.

   Structure : The cleanability of floors, walls, ceilings or any other surfaces built into the establishment is the basis for maintaining a structure free from the hazards of infection. The materials selected therefore should be non­absorbent, non-corrosive and easy to keep clean. Facilities for proper sewage disposal and adequate plumbing for kitchen and service areas is essential. Food poisoning should not occur if food is consumed. All sewage lines must be directed to public sewage system..
   Plumbing blockages and backflows should be avoided. Provision of floor drains is a must for all catering activity areas, where spillage is likely.

   Equipment, Furniture and Fittings : The construction and arrangement of furniture, equipment and fittings should be as per the availability of the space. Designeshould not harbour dust or dirt, which is the source of microorganisms. It is important to discard any equipment which are chipped, dented or damaged if in use for food preparation or service activities. Proper use of detergents to keep surfaces, equipment and fittings clean is essential to avoid leaving chemical residues on surfaces that may contaminate food

   Ventilation : Many people are working together, handling, cooking and consuming food, the atmosphere gets heated up and polluted with carbon dioxide as a-result of normal respiration. This creates conditions conducive to the growth of microorganisms.
   It has been estimated that if a man is breathing normally in a room containing 1,000 cu.ft. of air, the air will contain 0.6 per cent carbon dioxide in 20 minutes. This is the maximum permissible limit beyond which the atmosphere would be considered polluted or unhealthy. One person should therefore normally have 28.30meters (1000 cu. ft.) of space. In service areas especially, there is always overcrowding at peak service times. Ventilation, therefore, takes on a very important role in clearing the hot air and bringing down the temperature as well as the carbon dioxide content. All kitchens must be provided with exhaust fans and extraction hoods above cooking ranges to remove steam and organic impurities.

   In service areas while overcrowding needs to be avoided, the provision of ceiling fans to push out the warm air, and enough windows and ventilators to replace it, are important to hygiene. Windows and ventilators should be hinged to allow air an upward direction. Select the equipment which can help to purify the air in congested areas or areas subject to fumes, dust and other forms of pollution.

   Lighting : All areas should be well lighted to make dirt, grease and infestation easily detectable.

   Water Supply : The water supply to all catering establishments should be treated to ensure that it is fit for drinking, cooking, of food and washing of utensils. The staff should be trained to test the microbial count or level of dissolved impurities. colour, odour, taste, corrosiveness, hardness and safety.

   Impurities in water may be present as fine suspensions or dissolved in the form of solution. These may be in the form of salts of metals like lead, iron, zinc or others like carbonates, chlorides and sulphates of calcium and magnesium which tend to cause hardness in water.

   The degree of hardness in water used in cooking depends on how permanent it is, Temporary hardness can be removed by simple boiling, but more than 25 degrees of hardness have been found unsuitable for drinking, cooking and washing of equipment. Hard waters may cause dyspeptic symptoms leading to diarrhoea and other digestive disorders.

   Waste Disposal : Kitchen waste comprises peelings, trimmings, plate waste, spillage, empty cans, bottles, packing materials, etc. These must never be allowed to remain anywhere near the production, storage or service areas, because they can attract insects, flies, rodents and even stray dogs and other animals. All these then become agents of contamination to wholesome food. Arrangements most be established for collecting all waste materials at the end of the day and completely destroying them or removing them to garbage disposal centers in sealed, leak proof bags. If the establishment is a large one or the food service a supportive facility of a large organization such as a hospital or an educational establishment, incinerators may be installed in ~e back yard away from the catering premises. All waste materials can be burnt up in this at the end of the day.

   Waste compactors are also available which crush waste materials like cans, corks, lids of bottles and other disposals. reducing the volume of trash for storage until it is disposed of. Small establishments can fit waste disposal units to sinks used for washing equipment. The advantage is that all kitchen wastes can be ground and passed through· the drainage system so that it does not have to collect in the catering environment.

2. Food Hygiene-Kitchen, storage, preparation, handling, serving, cleaning and disposal (Discussed under the chapters 5,6 and 7)


3. Personel Hygiene : Personnel hygiene refers to the general health, personal grooming and working habits of all people who work in a catering establishment.

   While it is important to adopt regular procedures for maintaining the hygiene and sanitation of the environment and the processes through which food is handled in any establishment, all these efforts would be in vain if the staff handling the food are the cause of the contamination. To safeguard this a few general rules will act as a guide, which all persons handling food should follow strictly:

   1. All staff reporting on duty must be fresh, weIl groomed and clean; not half asleep, or unkempt in appearance.
   2. They must change into fresh, clean over aIls and those working in kitchens and service areas should wear head coverings to protect food from loose hair falling into it.
   3. Fingernails should be short and clean, with no nail lacquers in case of women.
   4. Hands should be washed well with soap before starting work or after using toilets, during work. Extra care is necessary to clean nails properly.
   5. All cuts must be covered with waterproof dressings.
   6. Infection is easily transferred from hair, nose and mouth; therefore combs should be kept out of kitchen. Spitting or smoking in the kitchen or service areas should be strictly prohibited.
      When sneezing, while handling food, the face should be turned away from food and a handkerchief or tissue used.
   7. People with colds, sore throat, boils, diarrhoea or any other gastrointestinal disorder, should 07t handle food.
   8. Leaning or sitting on the work table is an objectionable habit.
   9. All peels should be thrown into a container and not kept lying around on the work table near the prepared food. The containers should be emptied into covered bins as soon as possible.
   10. All the kitchen cloths and equipment must be washed in hot water preferably at 43°C to 45°C with a suitable detergent. A grease layer on the surface of the water means the detergent is not enough to be effective. Ensure that all stains are removed from equipment and cloths.
   11. All crockery and cutlery should preferably be immersed in hot-water at 77°C for over two minutes, and then air dried, to prevent contact with clothes which are often used for wiping these dry.
   12. Food should be kept covered and maintained either ice-cold or piping hot.
   13. Food must be handled correctly and as little as possible