We touched gloves, and be required to wear in many communities in order to prevent the spread of germs as in many other sectors, hospitality workers. It is interesting to note, however, remains the use of gloves in professional kitchens open to debate.
The University of Oklahoma (as reported in the 2005 edition of Might and Food Security Insights Magazine) study showed "no significant" number of bacteria in food samples treated with clean, bare handsgloved hands. Others complain that the use of gloves leads to laziness on handwashing practices, that the gloves themselves are complicated and can contribute to accidents;
and gloves for contamination, since most workers do not change them often enough, or change correctly, ie, pulling the wrist to shake down the gauntlet, as it is out of hand. In short, practices such as hand-washing gloves are just as powerful as the use of the employee in order to solveproperly and / or management of the rules to make so.Gloves are easier to get used to, if they fit well and have specific tasks.
The kitchen should be an inventory of gloves in various sizes and thicknesses. Now there are cut-resistant gloves for employees who have knives and other sharp tools to use. People with latex allergies to latex gloves. Another potential breakthrough in the time studied, a glove, when exposed to light or moisture, emits chlorineCarbon dioxide, water-soluble gas that can be used a disinfectant.
In order to effectively manage sanitation, restaurateurs should set standards for the methods and frequency of hand washing. Basic procedures for washing hands are covered in almost any food safety training, so that the author is not usually how people wash their hands, but how often. For some customer groups, the elderly, children and hospital patients, to name a few, can be much more difficultRequirements than normal.
This type of management is a matter of process control and process control requires a good good documentation. Experts suggest the establishment of a baseline to document meticulously hand-washing practice for 6-8 weeks if you use a login page or a wireless electronic device that the protocols in the wash. (Click here to meters or counters available today for soap dispenser, towel and drinking water taps.)
The baseline is thereforeCommunication to the ideas and employees are encouraged to improve, both individually and as a team. We are told that the use of hands-free sinks or so-called contactless technology is a hit with younger workers food service, which is the ease of use and the thought of the new gadget seems to be like. There is growing concern that, with or without the intervention of human hands, cold dishes are included in the most food-borne pathogens, since they are not exposed to the heat from the kitchenProcess.
Take a fresh green salad as an example, and use in good health, disease control steps. First, use vegetable brush to wash the vegetables and nonleafy under running (not stagnant) water. A water rinse removes most of the fertilizers and pesticides, but it is not sufficient to produce more than for most. Instead, fruit and vegetables, do a thorough cleaning solutions work.
All too often people use their preparation sink for washing the greens, but how well theLower been cleaned? You also have the sink thawing chicken, risking cross-contamination? Some service canteen to buy a green semi-automatic washer. This machine is leafy vegetables (and most can also do other types of products, but also) to remove embedded dirt, then dives into a salad spinner to dry mechanized.
We have washing machines that inject ozone into the water for disinfection seen, or you can add a cleaning solution to produce the clothes. After washing nonleafyAble to create steam as other fruits and vegetables for 15 seconds, then dunk in ice water or put it in a portable cooler for quick quenching. The lava and steam process helps to disinfect.
If you frequently use a blast chiller to cool the meal, instead of freezing, you need to order one with a "cold sweet" or "cold sweet" cycle. In addition to numerous people to prevent them from going from refrigerators to cool food, if they really are, should be prepared cold foods cold. ABlast Chiller is actually a job faster and safer alternative. When the salad ingredients and clean cut, so they can sit in the preparation area at temperatures of 50 degrees Celsius or more.
This is not a problem if immediately cooled to a temperature colder, 34 to 38 degrees Celsius are. (This temperature seems to be for commercial refrigerators, which are opened and closed often outstanding.) Avoid the tendency to make fresh salads stored in large, deepDo not let that container containers cooled quickly enough, because of the depth and density of the salad.
Instead of lettuce in containers no more than two or three inches in depth, the diffusion, to allow faster cooling, and not more than 10 kilos of product in a given time, at any shallow container. Cover with foil before refrigerating, making sure there is no layer of "dead air" between the top of the salad and the film.
If held in 34 - to38-degree range, raw foods are safe to use seven days. Once they reach a temperature of 41-45 degrees Celsius, their shelf life is reduced from four days. Meals and risk for foodborne illness. As with the cold food, time and temperature are the keys to safety.
Cooking (for the exact time and exact temperature) or a liquid food pasteurization, sterilization is killing harmful microorganisms without chemical alteration ofThe same food or liquids. That's why it is so important to keep track of temperatures above the boiling process and cook food thoroughly. Once a product is pasteurized, and finished his life again.
At least one third of all food-borne illnesses result from improper cooling of foods in cooling. The standards are recognized: If a food comes from the field or in the oven to 140 degrees Fahrenheit or warmer, it must be refrigerated at 70 degrees Fahrenheit or lesstwo hours. If the food is received at a temperature of 41 degrees Fahrenheit, can not stand at room temperature for a very long time. He has completely cooled (below 41 degrees Fahrenheit) within four hours.
In both cases, a bath scrubber or ice really is a practical need to work fast enough to get the cooling to maintain food security. Put hot food in a freezer is perhaps the worst choice you could make. Instead of rapidly cooling the entire productand evenly, a thin layer of ice begins almost immediately on the surface of the food.
The center or core of the food stays warm and is effectively isolated from the ice. 'S "igloo effect" is dangerous.
