Kitchen: Hygiene When Working

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Kitchen: Hygiene When Working
Kitchen: Hygiene When Working

Video: Kitchen: Hygiene When Working

Отличия серверных жестких дисков от десктопных
Video: Kitchen Sanitation 2023, January
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Hygiene in the kitchen

Contaminated food and unclean work provide a good breeding ground for bacteria and viruses that can cause food infections or poisoning. Therefore, care should be taken to ensure hygiene when preparing food. By following some important basic rules, a clean handling of food is guaranteed.

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  • Hygiene rules for the kitchen (according to WHO)
  • What you should pay attention to when processing
  • Proper preparation

Hygiene is the top priority when processing food. To ensure good quality and enjoyment, fresh ingredients should be used and every step of the process should be worked carefully. Contaminated food and unclean work provide a good breeding ground for bacteria and viruses that can cause food infections or poisoning. Usually diarrhea and vomiting are the result, in severe cases complications can occur. Particular care should be taken when preparing food for the elderly, people with a weakened immune system, children and pregnant women.

Hygiene rules for the kitchen (according to WHO)

  • Always keep hands and work surfaces clean.
  • Separate raw and cooked food.
  • Heat food carefully.
  • Store food at safe temperatures.
  • Use clean water and clean raw materials.

For more information see Avoid Food Poisoning.

What you should pay attention to when processing

  • Cleanliness when working: This applies to hands, work surfaces, utensils and devices. Clean hands between different work steps. Keep work surfaces clean and clean with damp cloths or sponges. Change cloths, sponges, sponge cloths etc. frequently. If you wash cloths or sponges, then at least 60 ° C. Replace severely scratched cutting boards (attention: germ colonization). It is unclear whether wooden chopping boards have hygienic disadvantages in the kitchen. Clean the inside of the refrigerator regularly (once a month).
  • Separating work from one another: Some work steps in the kitchen (e.g. cleaning vegetables, peeling potatoes) are associated with dirt. Make sure that other foods are not contaminated. To do this, keep enough space and wash your hands and utensils well.
  • Attention mold: If an ingredient or food is visibly infected with mold, it is essential to throw it away. Mold toxins such as aflatoxin spread quickly in food and are extremely harmful to health. Mold can be recognized by white to blue-green structures on the surface (like cotton wool).
  • Meat knife, cutting board and poultry scissors: Make sure that you use specially designed cutting boards and knives for processing raw animal foods. Equipment that has come into contact with raw animal foods should be cleaned with hot water and washing-up liquid immediately after use.
  • Warm up well: Food can be contaminated by pathogens even after cooking or heating for the first time. Therefore, heat the food well when it is being reheated (to over +70 ° C).
  • Do not overcook fruits and vegetables: In order to keep the loss of vitamins through cooking to a minimum, fruits and vegetables should first be added to the boiling liquid. Use as little water as possible when cooking, as most vitamins are water soluble. Do not cook the vegetables until mushy - they should only be soft to the bite. The vitamin-conserving cooking methods include: cooking with a pressure cooker, steaming, steaming, stewing, cooking in the microwave or in the Roman pot. Long keeping warm leads to considerable vitamin losses.
  • Correct thawing: Frozen food should not be thawed at room temperature or on a heater. The refrigerator is well suited for proper thawing. If it has to go faster, a microwave or convection oven are also suitable. Thawed or thawed food should no longer be frozen.
  • Beware of wounds: On the one hand, wounds can contain germs and migrate to food during kitchen work. On the other hand, if you have an open wound, you can get infected more quickly with bacteria or viruses contained in food. Always protect wounds with a dense adhesive plaster or rubber glove.

Proper preparation

To ensure that the food tastes good and is digestible and does not lead to infections or poisoning, it is important to ensure that it is processed and prepared correctly - especially with meat, fish, poultry and eggs:

  • Flesh:Store open meat in the refrigerator for a maximum of three days - always store it in the coldest place (usually a glass plate or 0 ° C drawer). In the case of packaged meat (e.g. vacuum-tight), note the expiry date. It is best to thaw frozen meat in a bowl in the refrigerator, so only a little cell juice is lost and the meat stays juicy. The meat juice must not come into contact with other foods. Process minced meat on the same day as it can spoil quickly (large surface area). Heat meat, minced meat and fresh sausages thoroughly - core temperature of +70 ° C for at least ten minutes. For large roasts, this can be checked with a roast thermometer. Sear the meat hot and quickly - this contracts the pores, less juice escapes and the meat stays juicier.When processing larger pieces of meat, always cut across the grain. The knife should be sharp. Fat rims are flavor carriers and keep the meat juicy. The fat should therefore not be removed before preparation.
  • Fish: Fish that smells bad is spoiled and must be disposed of. When processing fish, wash your hands frequently, keep work surfaces clean and clean well afterwards. Fish that you have caught yourself should be gutted and the belly flaps removed immediately after catching. Any parasites still present (e.g. nematodes) are killed by freezing them for 24 hours or by heating them through completely.
  • Poultry and Eggs:When handling poultry and eggs, special care is required due to a possible Salmonella infestation. During storage and processing, care should be taken to ensure that other foods do not come into contact with them. For example, the poultry juice should not leak in the refrigerator and the butter should not come into contact with eggshells. Always store poultry and eggs in a cool place and not for too long (observe the use-by date in the refrigerator). Do not eat poultry raw or undercooked. Always cook through and do not keep warm for long. Wash hands frequently when handling poultry and eggs (preferably with soap). Wipe down work surfaces and kitchen utensils that have come into contact with poultry or eggs or wash them with hot water (detergent). Eat or eat dishes with raw eggs (tiramisu, zabaione, chocolate mousse, mayonnaise etc.) immediately.Put it in the fridge straight away and consume within 24 hours. Older people, people with a weakened immune system, children and pregnant women (risk groups) should refrain from eating raw eggs.

Note Sufficient heating is an effective way to kill pathogens in raw foods. At a core temperature of at least +70 ° C, salmonella are also rendered harmless (no meat juice escapes when piercing, use a roasting thermometer to check).

Further information is available from:

  • Food and Consumer Safety (BMSGPK)
  • Food Alerts or Recalls (AGES)

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