COOKERY 2 PART 1

• Clean


  Clean to touch and free from any foreign visible matter and disagreeable smell
• Sanitize


  The process of destroying microorganisms that stay on despite cleaning
• Microbes


  • Tiny organisms visible only through a microscope
• Professionalism


  An unwritten code of behavior and set of attitudes
• Four-step cleaning process

  1. Remove dirt, grease, food waste

  2. Kill food-causing pathogens
• Even a clean kitchen can make people sick
• The growth and development of food borne microorganisms takes place in the preparation of food
• You are obliged to do your laboratory in the school manage canteen, despite having a runny nose
• Kitchen cleanliness and sanitation is everyone's responsibility
• Proper temperature and contact to the surface destroy food-borne bacteria
• Maintaining a clean and well-sanitized kitchen showcases professionalism and respect for health
• Clean and well sanitized kitchen


  Showcases your professionalism, Manifests your great respect to you and your customers' health
• In this lesson, the learners are expected to discuss how to clean the kitchen area hygienically, in accordance to food safety and occupational health regulations without
• Food contamination takes place in the kitchen
• Food borne illnesses can occur
• To prevent food poisoning, precautionary measures should be taken before working in the kitchen
• Food safety


  Proper handling, preparing and storing food that provide a way to best lessen the risk of any individual to get sick due to foodborne illnesses
• Possible food hazards


  • Food itself
  • Environment
• To prevent food-borne illnesses

  1. Properly clean

  2. Separate

  3. Cook

  4. Chill food
• Food workers' neatness and personal hygienic practices

  • Wash hands before and after doing any work tasks
  • Do not work with food if you have any communicable disease or infection
  • Use a bandage to cover wound cuts then wear with clean gloves
  • Cover your mouth when coughing and sneezing
  • Wear hairnets
  • Limit touching food with your hands as much as possible
  • When tasting food, use a clean spoon
  • Flat wares should be touched only through their handles
  • Jewelries like necklace, rings etc. should not be worn in preparing food
  • Fingernails should be clean and short
  • Wear a clean apron and have a clean towel
  • Practice routine cleaning of regularly touched surfaces or "germ hotspots"
• How to keep kitchen clean and safe

  • Areas that are damp or with moisture such as kitchen sponges, dishcloths, faucet handles and sink drains, are easily contaminated
  • Keep working surfaces dry
  • Dispose food leftovers properly
  • Use a separate and clean kitchen towel when cleaning with soap and water and a separate one for disinfecting
  • Sweep then wet mop floors to remove food
  • Clean all surfaces, including counter tops, faucets, handles and knobs, refrigerator handles, stoves/ovens, other appliances, etc. Air dry it
  • Trash should not be stored in the food preparation area
  • Regularly inspect the kitchen for signs of microbiological growth. And clean the affected area immediately and appropriately
  • Declutter unnecessary appliances and gadgets
  • Equipment and small kitchen appliances should be clean and dry after use
  • Prepare and apply an effective cleaning agent or disinfectant for the job. Bleach is the common disinfecting chemical being recommended. Bleach is an effective disinfectant; it must be used with care. To sanitize, clean with 5mL (1 tsp) of bleach in 750 mL (3 cups) of water in a labelled spray bottle
  • Secure cleaning equipment and materials located close to where they are needed
  • Eliminate and exterminate all possible entrances of rodents and insects' entrances such as rats, mice, flies and cockroaches
• HACCP

  Hazard Analysis Critical Control Point system, a food safety system adopted throughout the food service industry to identify, monitor, and control dangers of food contamination
• HACCP flow of food


  Movement of food through a food service operation, from receiving through various stages of storage, preparation, and service, until it gets to the final consumer
• Hazards


  Risks at each flow that can lead to dangerous conditions
• Effective and efficient sanitation program

  • Establishing high standards
  • Rigid scheduling of assignments
  • Ongoing and consistent training of workers
  • Proper use of cleaning supplies
  • Provision of proper materials and equipment to accomplish tasks
  • Frequent and meaningful inspections and performance reviews
• Safety precautions in the kitchen

  • Don't horseplay or run around in the kitchen
  • Keep your mind on your work
  • Pay attention to moving objects, such as equipment, trollies, mixers, and slicers
  • Stay completely alert on the job
  • Lift objects properly to avoid back strain
  • Have knowledge of basic first aid
  • Label and store properly chemicals
  • Observe all the rules for operating kitchen equipment. Never operate kitchen equipment until instructed in the correct procedures
  • Report to immediate supervisor: leaking faucet, faulty wiring, etc.
• Recognize kitchen's germ hotspots and danger zone, check its current conditions and write down recommendations to regularly maintain a safe kitchen
• Clarisse is a food establishment owner, three helpful tips to make her business free from food contamination
• Possible effects of a co-worker insisting on work despite having fever the night before
• Wearing PPE and observing the necessary precautions, inspect the available cleaning and sanitizing materials/chemicals, and get a short description of how such materials are being used and its importance in cleaning and sanitizing kitchen premises
• Create a 20 seconds video presentation showcasing learning on maintaining a safe and free from bacteria-causing illnesses kitchen premises
• Pool of words

  • Germ hotspots
  • HACCP
  • Hazards
  • Front liners
  • Sanitizing
  • Critical