What Is It

The four C’s in food safety

1. Cleaning
Keeping surfaces clean and tidy is a vital part of preventing the spread of
pathogens. Some germs can live for months outside the human body, which
means they need to be eradicated as quickly and as thoroughly as possible.
Always disinfect an area after food preparation has taken place.

2. Cooking
Once the preparation of food has taken place, you still need to ensure if
it is cooked properly. There’s a temptation just to put everything in the oven at
the same temperature. But, if there are specific instructions for each food item,
you need to follow them carefully. In particular, meat products cook at varying
times and temperatures and you risk serving them raw if you don’t read the
packaging beforehand.

3. Cross-Contamination
Food poisoning is a major problem in busy kitchens, where healthy and
safety measures can easily be forgotten. In most cases, bacteria is spread via
poorly cleaned hands and utensils.

4. Chilling
Health and safety don’t end once you dish out your meals. Good food
handling practices require you to safely store any left-over produce you may
have. For the most part, cooked food will need to be separated and kept chilled,
either in the fridge or the freezer. Unfortunately, many people store food before
it has had a chance to cool down sufficiently.
By dividing left-overs into smaller portions and placing them in a wide
dish, you can speed up the cooling process. This can be especially useful if you
are pushed for time, due to the pressing needs of your patients.
A sanitation plan is important in any food service preparation area. It ensures
that all surfaces are cleaned on a regular basis and reduces the risks of transferring
bacteria or other pathogens from an unclean surface to clean equipment such as
cutting boards or tools.
Many people think that when we suffer from sickness and when our tummy is
upset, it is the result of germs picked up from outside the home. In reality, most germs
are picked up in the home and is a direct result of poor kitchen hygiene. Germs are
found from raw foods, which includes meat, poultry, eggs, fish and seafood, raw fruits
and vegetables. These are transferred to kitchen surfaces or other foods while
preparing meals, or from food not being cooked properly.
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Safety tips in the kitchen
  Do not rush - Do not rush or run around in the kitchen. While you need to
serve your diners in a timely manner, staying calm and composed will speed
up the process, and can prevent unnecessary messes or accidents.
 Always keep an eye on the stove - Do not leave stoves unattended, a naked
fire may soon escalate into a burning kitchen.
 Be careful with gas – You should turn off the gas when not using the stove to
prevent any fire or explosions.
 Store dangerous objects safely: Do not place sharp or hot objects in exposed
or hidden corners. During dining hours, kitchen staff may be unaware of the
danger. Keep such objects in safe spots.
 Get the right tools: Use the correct equipment and utensils for their intended
purposes.
 Keep a first aid kit nearby: Always place a first aid kit and fire extinguisher
within reach. Ensure that both are not expired.

Personal hygiene
Personal hygiene is often the cause of many food poisoning cases.
However, it tends to be de-prioritised when it comes to food safety. That is why,
Personal Protective Equipment is also important in the kitchen.

https://www.google.com/search?source=hp&ei=xxsdX--oIcXM-QbTjrWQCg&q=

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 Uniforms – Wear a clean uniform every day and only put it on at the workplace
 Aprons – Different full aprons should be worn at different prep stations (e.g. seafood
and vegetables)
 Gloves – Different disposable gloves to be used when handling raw and cooked food
 Shoes – Wear only non-slip, full covered shoes

Hygiene practices
In addition to proper attire, there are simple actions that can have a huge impact
on the quality and hygiene of your food. We also suggest conducting regular checks
every morning to ensure that your crew is disciplined in maintaining their own personal
hygiene.

Don’ts DO’s
Scratch your body when cooking Keep your hair and beards neat and
or serving. tidy; long hair should be tied up.

Rub your face or nose on your Wash hands frequently and

shoulder. thoroughly with soap.

Clean your ears with your fingers. Work on a clean surface.

Wipe off perspiration with your Use different plastic chopping boards
bare hands. and knives for cooked raw and raw
food.

Wear accessories.

Come to work if you are sick.

10 Hygiene Rules in the Kitchen

Hygiene is the main ingredient in the food safety recipe of every professional
kitchen. Simple carelessness in cleaning the kitchen environment or in preparing food
can cause cross-contamination and the spread of bacteria, leading to food poisoning.
The food safety protocol specifies the procedures that all food handlers must observe
but there are also some good practices to follow, regardless of the regulations.

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1. Personal hygiene
Microorganisms can be transferred from hands to food. Hands must be
thoroughly washed with soap and hot water after touching food and before performing
the next job function. Always dry hands on a clean towel. Hair can also carry germs
so keep it tied back and wear a hairnet.
2. Clothing
Clothes can carry germs from outside into the kitchen so it is important to
change into work clothes. These should be light-coloured so that stains are
immediately visible.

3. Correct food storage

It is essential to avoid contact between food and air so make sure it is always
stored in lidded containers or covered with plastic wrap, particularly when it is still hot.

4. Defrosting
Food must be defrosted in the fridge to prevent the growth of bacteria caused
by sudden temperature changes. Every kitchen should be equipped with refrigerated
cabinets that create the perfect microclimate and maintain the temperature and
moisture content of the food.

5. Avoid cross-contamination
Use different utensils and chopping boards for raw and cooked foods and for
different types of food to avoid cross-contamination from harmful microorganisms.

6. Keep food at the right temperature

There is a very close relationship between temperature and microbial load: food
must be served at a temperature of at least 70° C. The danger zone – when bacteria
will multiply most rapidly – lies between 15° and 55° C.

7. Chill food rapidly

For the same reason, it is important to chill food rapidly: it should drop from 65°
to 10° C in no more than two hours. Every professional kitchen should be equipped
with adequate freezers and blast chillers, like the air-o-chill blast chillers range by
Electrolux Professional.

8. Serve food correctly

Do not touch the food that is ready for serving or the parts of the serving dishes
that the food is placed on.

9. Thoroughly clean oven and sink

Clean kitchens after every use. Wash and sanitise ovens and sinks once a day.

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10. Wash dishes properly
Dishwashers are essential for any professional kitchen: bacteria from food
scraps can be prevented from spreading by properly washing dishes, cookware and
utensils.

Use the right dishwashing detergents and temperatures or, even better, use
dishwashers with a sanitising function.
 To sum up, a correct handling of the freezing process ensures the preparation
of anisakis-free fish. Let your clients try your delicious recipes in safety.

What’s More

Activity 2: Encircle the number if the statement is a fact. Use your activity
for your answers.

1. Kitchen safety awareness is essential in food preparation and cooking, as

well as during clean-up and daily living.
2. Food safety and hygiene is not important in the kitchen.
3. Always disinfect an area after food preparation has taken place.
4. Once the food preparation of food has taken place, it is not necessary to
ensure if it is cooked properly.
5. In reality, most germs are picked up from outside the home.
6. It is not necessary to place a first aid kit and an extinguisher in the kitchen.
7. Personal hygiene is often the cause of many food poisoning cases.
8. Daily regular checking of the personal hygiene of food handlers is not
necessary to be done.
9. Hygiene practices involves working on a clean surface.
10.Wiping of perspiration using your bare hands is a necessity.

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 What I Have Learned

Activity 3 : Clustering

Direction : With the information you learned about safety and hygienic
practices in the kitchen, jot down words or group of words you
can acquaint with what is inside the oblong.

Rate your answers by using the rubric below.

SCORE CRITERIA

5 Has associated 7 words about the topic.

4 Has associated 6 words about the topic.

3 Has associated 5 words about the topic.

2 Has associated 4 words about the topic.

1 Has associated 3 words about the topic.

0 Has not associated any words about the

topic.