1. FOUNDATION PRACTICAL COOKERY Kitchen hygiene

2. FOUNDATION PRACTICAL COOKERY Published by Hodder Education © David Foskett, Victor Ceserani and John Campbell What does food safety mean? Food safety means doing the right thing to make sure that food and drinks are safe. It is important at all stages from taking delivery of food... to serving it to the customer. You can help with kitchen hygiene by: Keeping the kitchen clean Storing food safely Controlling pests.

3. FOUNDATION PRACTICAL COOKERY Published by Hodder Education © David Foskett, Victor Ceserani and John Campbell HACCP All kitchen hygiene is organised according to HACCP: Hazard Analysis Critical Control Points. Identify what could go wrong. Identify CCP (critical control points), i.e. important points where things could go wrong. Set targets for each CCP, e.g. temperature requirements on delivery of fresh chicken. Put checks in place to stop problems happening. Know what will be done if something goes wrong. Check that the HACCP plan is working. Record everything.

4. FOUNDATION PRACTICAL COOKERY Published by Hodder Education © David Foskett, Victor Ceserani and John Campbell Cleaning Equipment and surfaces need to be kept clean, so clean as you go. Clean up spillages straight away. We have to clean because dirt: –Can contaminate food –Can feed and hide pests –Makes the kitchen unpleasant and dangerous –Can damage equipment –Leads to customer complaints.

5. FOUNDATION PRACTICAL COOKERY Six steps for cleaning 1.Pre-clean: remove loose dirt by wiping, scraping, rinsing or soaking. 2.Main clean: loosen the remaining dirt with detergent. 3.Intermediate rinse: to remove dirt and chemicals. 4.Disinfection: to reduce the remaining bacteria to a safe level. 5.Final rinse: to remove the disinfectant. 6.Drying: leave to air-dry or dry physically (using paper towels or a clean, dry cloth).

6. FOUNDATION PRACTICAL COOKERY Published by Hodder Education © David Foskett, Victor Ceserani and John Campbell Detergent removes grease and dirt. May be liquid, powder, gel or foam. Used with water. Disinfectant destroys bacteria. Leave on a clean, grease-free surface for the right amount of time to work. Sanitiser cleans and disinfects at the same time. Very useful for cleaning work surfaces and equipment between tasks. Usually a spray. Cleaning products

7. FOUNDATION PRACTICAL COOKERY Hygienic food storage Always follow ‘best before’ and ‘use by’ dates. When new food is delivered, bring the older food to the front so that it will be used first. Check temperatures of frozen/chilled food on delivery. Place chilled/frozen deliveries in fridges/freezers within 15 minutes. When tinned goods are delivered, unpack them, inspect them and stack them on shelves.

8. FOUNDATION PRACTICAL COOKERY Store meat, fish and dairy products separately. In mixed refrigerators, place raw meat and poultry on the bottom shelf. Food storage bins must be covered with lids. Keep bread in a well-ventilated container with a lid. Keep strong-smelling foods (e.g. strong cheese) away from foods that could absorb the smell (e.g. eggs).

9. FOUNDATION PRACTICAL COOKERY Inspect the stock regularly for pests. Keep the walls and floors clean. Keep shelves clean and do not overload them. Store cleaning products away from food. Stack empty food packaging safely and dispose of it regularly.

10. FOUNDATION PRACTICAL COOKERY Pests Common kitchen pests are rats, mice and insects. Food and warmth attract them to kitchens. Good kitchen hygiene will discourage pests. Look out for droppings and pest damage. Use traps and fly killers to catch them.

11. FOUNDATION PRACTICAL COOKERY Blocking entry Block or prevent the ways that pests enter the kitchen: Gaps in walls, e.g. around pipes and drains Windows and doors that are not screened In deliveries.

12. FOUNDATION PRACTICAL COOKERY How to discourage pests Clean up; do not leave food scraps. Keep food containers sealed. Keep rubbish bins covered and empty them regularly. Keep outside bins away from the kitchen. Regular, professional pest control.