Kitchen hygiene (food preparation hygiene)
Posted: Mon Jan 06, 2025 8:06 am
During food preparation, hygiene conditions and other correct food handling practices must be taken to the extreme, with special care in controlling temperatures and cross-contamination:
A cooking temperature of 65°C must be guaranteed in the centre of the product (minimum 4 minutes).
Food must be stored at the appropriate temperatures (refrigerated food between 0°C and 4°C, and frozen food at a maximum of -18°C).
It is necessary to separate raw foods from cooked foods and avoid cross contamination.
Good allergen management must be done in order to avoid allergies and/or intolerances.
Kitchen utensils should be washed in the dishwasher to ensure maximum disinfection.
Organization of the service
We must plan tasks and work processes to avoid cross contamination. Employees must be familiar with work protocols and be trained in food safety and hygiene.
The premises where food circulates must be panama phone data clean and in good condition, with adequate layout, design and dimensions to avoid contamination.
Cleaning and disinfection
Maintaining disinfection and cleanliness in catering is essential to ensure that all facilities, machinery, utensils and other equipment in the premises do not cause cross-contamination in food. Both processes are essential: cleaning (i.e. removing dirt) and disinfection (eliminating microorganisms), since an apparently clean surface can be a source of bacteria, which can lead to food poisoning.
Companies will design a cleaning plan taking into account the Hazard Analysis and Critical Control Points (HACCP) . The cleaning plan must contain the stages of cleaning and disinfection in a chronological manner.
The plan may also include:
The products to be used for cleaning and disinfection, as well as the dilutions used. We must ensure that the detergents and disinfectants used are authorised for use in the food industry, and that they are applied appropriately to avoid inappropriate residues.
The way in which we will apply the cleaning products (automatic or manual cleaning, drying with single-use paper, disinfection with hot water, etc.)
The material and equipment used (brushes, mops, buckets, machines, dispensers, etc.)
The time and temperature of action used.
It should be noted that cleaning and food preparation tasks should never coincide in the same space.
If this topic requires your professional attention and you lack training, don't worry, at Femxa we are specialists and we can give you a hand . Right now there is a wide range of training courses for employment that you can access for free if you are working in hospitality and tourism .
A cooking temperature of 65°C must be guaranteed in the centre of the product (minimum 4 minutes).
Food must be stored at the appropriate temperatures (refrigerated food between 0°C and 4°C, and frozen food at a maximum of -18°C).
It is necessary to separate raw foods from cooked foods and avoid cross contamination.
Good allergen management must be done in order to avoid allergies and/or intolerances.
Kitchen utensils should be washed in the dishwasher to ensure maximum disinfection.
Organization of the service
We must plan tasks and work processes to avoid cross contamination. Employees must be familiar with work protocols and be trained in food safety and hygiene.
The premises where food circulates must be panama phone data clean and in good condition, with adequate layout, design and dimensions to avoid contamination.
Cleaning and disinfection
Maintaining disinfection and cleanliness in catering is essential to ensure that all facilities, machinery, utensils and other equipment in the premises do not cause cross-contamination in food. Both processes are essential: cleaning (i.e. removing dirt) and disinfection (eliminating microorganisms), since an apparently clean surface can be a source of bacteria, which can lead to food poisoning.
Companies will design a cleaning plan taking into account the Hazard Analysis and Critical Control Points (HACCP) . The cleaning plan must contain the stages of cleaning and disinfection in a chronological manner.
The plan may also include:
The products to be used for cleaning and disinfection, as well as the dilutions used. We must ensure that the detergents and disinfectants used are authorised for use in the food industry, and that they are applied appropriately to avoid inappropriate residues.
The way in which we will apply the cleaning products (automatic or manual cleaning, drying with single-use paper, disinfection with hot water, etc.)
The material and equipment used (brushes, mops, buckets, machines, dispensers, etc.)
The time and temperature of action used.
It should be noted that cleaning and food preparation tasks should never coincide in the same space.
If this topic requires your professional attention and you lack training, don't worry, at Femxa we are specialists and we can give you a hand . Right now there is a wide range of training courses for employment that you can access for free if you are working in hospitality and tourism .