Public and individual health in industrial kitchens

One of the most important causes of food corruption is staffing the department. According to statistics, most diseases are caused by the transmission of contamination from food to its carriers, and in fact the peak of the transmission is when a person is infected with a food, infection or microbial virus.

The best way to reduce the risks involved is to educate and educate staff on personal hygiene and food safety principles.

For this reason, the following is required :

First, provide a list of rules that can be implemented by the nutrition department staff in industrial kitchens.

  • The responsible person should be a competent manager in his or her job while maintaining close relationships with staff.
  • All personnel must go into the changing room before using their wardrobe and wear special clothing and footwear.
  • Provide staff with at least two training sessions per year.

Personal hygiene

Personal hygiene is the most important issue in preventing the transmission of food contamination.

Here are some things that can help reduce or eradicate pollution :

  • Make sure you take a shower before starting the shift.
  • The hair is constantly covered with a special cap.
  • Nails should always be short.
  • Avoid touching and combing your hair in all areas where you are in contact with raw materials, baking and food distribution.
  • When working with a knife and the possibility of cuts and scars, be sure to cover the wound with a waterproof coating (disposable gloves). Avoid activity until deep healing occurs in areas of the body that are in contact with the raw material.
  • Given the possibility of coughing and sneezing, be sure to wear a mask.
  • Smoking is strictly prohibited in all areas.
  • It is forbidden to pour mouth water on all parts of the kitchen.
  • The use of special clothing such as hoods, hats, gloves and special shoes is a must.
  • Use kitchen sinks with soap and paper towels in parts of the kitchen.

* Note: Hands should be thoroughly washed and disinfected in the following;

A. After leaving the bathroom

B – Before shipping food (raw or cooked)

C. After shipment of food waste

D) During work, normally every hour

  • Use liquid soap instead of solid soap to prevent contamination.
  • The use of watches, bracelets and rings is prohibited.

  If you have any of the following diseases, contact your health care provider immediately :

  • Diarrhea, fever, nausea, sore throat, skin injury (burns or cuts), discharge (pharynx, nose, ear and eye) and communicable diseases.
  • When serving food special gloves should be used and gloves should be used.
  • When serving, remove the spoon and fork from the handle, cup from the handle, and plate and bowl from the outside.
  • Do not fit matches in the front pocket of the work suit, shoulder and shoulder.
  • The arrival of kitchens in private clothes is not approved at all.
  • The entrance of irresponsible and miscellaneous persons into the kitchen space is prohibited.
  • Working clothes and shoes are not allowed in the kitchen.
  • After the end of the shift, the kitchen is completely washed.

Personnel clothing

  • The heads of each section should be light colored and made of yarn.
  • The work uniforms in the preparation and the portions must differ with the baking personnel.
  • The hair must be covered with a hat or a hair net.
  • The use of aprons is mandatory for those associated with catering.
  • Chefs must use a clean white hat to prevent hair from getting into the food and to keep the hair from baking.
  • All staff shoes should be for the kitchen, and personnel should replace their shoes when leaving the kitchen.

Health card

All kitchen staff should receive health and safety approval and renew their validity every six months.

Kitchen safety items

Kitchen tables (generally all industrial kitchen equipment) should have standard dimensions for the comfort of personnel and a smooth, smooth surface without sharp edges.

Table stands must be of high strength and preferably standard distances from the ground vertically to allow for easy cleaning.

Preparation tables should be fixed and drained so that food waste can be easily and directly transported into the trash. The boards should be provided with the approval and approval of the Ministry of Health, which is both high strength and free from gaps or seams.

All surfaces for the preparatory section must be of the single product type and be washed regularly.

For example, the red meat, poultry and fish sector must be separate from the vegetable and vegetable sector.