Professional Documents
Culture Documents
• 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 Microscopic level
• Physical cleanliness refers to the • Microscopic cleanliness involves
appearance of the items that are reducing micro-organisms to a level
free from visible dust, dirt, which does not spread disease. To
achieve this we use sanitisers.
grease and food residues. To
achieve this we use detergents. • Sanitisers are agents designed to kill
or control the growth of micro-
Detergents are chemical agents
organisms. Sanitisers can come in the
designed to lift food, dirt and form of heat or chemical.
grease. They also help to wash
• Heat over 75°C can kill micro-
off micro-organisms but do not organisms. The higher the
kill them. temperature, the shorter the contact
required.
• The contamination of food is affected
by: