• Kitchen hygiene

Name : Vinay Krishna Bhoir

• Roll no. Fy mhs 06
• Sub:Food science
• Kitchen hygiene
• Keeping the kitchen or food preparation area clean is one of the best
ways to avoid food contamination.
• While something may look clean, it may not necessarily be sanitised,
or safe to use. In the food industry, two levels of cleanliness must
apply:
• Physical level.
• Microscopic level.
Physical level
• Physical cleanliness refers to the
appearance of the items that are
free from visible dust, dirt,
grease and food residues. To
achieve this we use detergents.
Detergents are chemical agents
designed to lift food, dirt and
grease. They also help to wash
off micro-organisms but do not
kill them.
Microscopic level
• Microscopic cleanliness involves
reducing micro-organisms to a level
which does not spread disease. To
achieve this we use sanitisers.
• Sanitisers are agents designed to kill
or control the growth of micro-
organisms. Sanitisers can come in the
form of heat or chemical.
• Heat over 75°C can kill micro-
organisms. The higher the
temperature, the shorter the contact
required.
• The contamination of food is affected
by:

• Quality of the raw, purchased products

• • The type of food
• • The temperature attained during cooking
• • Storage time & storage temperature
• • Storage method used
• • The temperature attained during reheating for a later meal
• • Bacterial content of cooking utensils and surfaces, and of feeding utensils
• • Washing food in contaminated water
• • The cleanliness of the hands of the food preparer
 • Home Hygiene
• Kitchen hygiene is just one part of home hygiene.
• Home hygiene includes —
• • Hand hygiene and personal hygiene
• • Food hygiene (cooking, storing, preventing cross contamination)
• • Ensuring safe water at point of use
• • Safe disposal of faeces (both human and animal)
• • General hygiene (laundry, surfaces, toilets, baths, sinks)
• • Disposal of solid waste
• • Situations where there is more risk
• • Care of those who are infected with a disease
• • Care of those who are more vulnerable to