Kitchen hygiene and unhygiene

1. FOOD SAFETY AND QUALITY MANAGEMENT

2. TOPIC NAME
KITCHEN HYGINE AND UNHYGINE

3. KITCHEN HYGIENE
INTRODUCTION:
 Kitchen Hygiene is related to clean and maintain the
surface and equipment of entire kitchen. It is very crucial
part of total hygiene in Food Production areas. Careless
in the cleanliness of any section of the kitchen could lead
to risk of food poisoning. To make a kitchen safe and
hygienic the following points must be considered…..

4. THINGS WE SHOULD CONSIDER AND AVOID:

5. WRONG HABITS

6. TYPES OF KITCHEN CLEANING
Kitchen cleaning tasks fall into 4 categories:
I. After each use
II. Daily use
III. Weekly use
IV. Monthly use

7. I. AFTER EACH USE
 Chopping boards, food preparation such as oven, grills,
microwave machine, slicer, can opener and knife.
 Kitchen sanitizer remover is perfect to use for all surface
including stainless steel items.

8. II. DAILY USE
 Floors, Hot cover, Refrigerator display and Cabinets.
 General kitchen degreaser is ideal for kitchen floor

9. III. WEEKLY USE
 Shelves, door, food storage rack, fries and fridges and
cold rooms.
 Kitchen cleaner sanitizer will clean surfaces and the
inside of fridge. As it is very ideal for weekly task oruse.

10. IV. MONTHLY USE
 Pipe work, walls, ventilation and paintwork(if needed).
 As for the cleaning kitchen degreaser heavy duty is ideal
for monthly use in the kitchen.

11. PREVENTION IN KITCHEN
We all need to be aware of potential risk involving cleaning
kitchen these includes:
 Correct handling of knives and other sharp equipments to
minimize the danger from injury.
 Correct handling, storing and disposal of rubbish.
 Checking the electrical equipment and reporting if any
faults are found.
 Ensuring the gas appliance is a switched off and not
accidently turned on while cleaning.
 Always put a safety sign board while cleaning and
remove after cleaning.

12. PREVENTION OF FOOD BORNE INFECTION
The following tips for kitchen hygiene will protect against
food borne infection they are:
 Heat food well so that it reaches at least 70C for 2
minutes in the centre.
 To avoid cross contamination thoroughly clean the work
surface.
 Wash vegetable and fruits for raw consumption
thoroughly in order to remove germs.
 Maintain a cold chain and keep food in the fridge at 2-5C
store meat and fish on the coldest shelf.

13. SANITATION
INTRODUCTION
Sanitation refers to public health condition related to clean
drinking water and adequate treatment. While, kitchen
sanitation refers to important steps we should take to
prevent disease and thus promote our health.

14. CONSIDERATION INKITCHEN
 Wash or change kitchen towels, cloths and sponges every
few days.
 Use of disinfectant is only advisable on the
recommendation of a doctor or health authority.
 Store knives in a wooden block or in a drawer.
 Floor must be kept reasonably clean all time.
 Refuse must be kept reasonably clean all time.
 Store all food and utensils at least 6 inches off of the
floor.
 All food must be obtained from approved source.

15. CONCLUSION
Kitchen hygiene is the most important thing that should be
considered while working in the kitchen. As well as
sanitation also comes secondly in the kitchen. Sanitation
and hygiene mainly attracts the customer so we have to
mainly focus on this two term….