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8. Scrub each wrist clasped in opposite hand
9. Rinse thoroughly under running water
10.Pat hands dry with paper towel
11. Turn off water using same paper towel
Friday, May 15, 2015
Personal Hygiene: Proper handwashing techinque
Proper handwashing technique
1. Remove all jewellery and wet hands and wrists.
2. Use 1 or 2 squirts of hand washing liquid or foam.
3. Lather soap and scrub well from palm to palm.
4. Scrub in between and around fingers.
5. Scrub back of each hand
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6. Scrub fingertips of each hand in opposite palm
7. Scrub each thumb clasped in the opposite hand
8. Scrub each wrist clasped in opposite hand
9. Rinse thoroughly under running water
10.Pat hands dry with paper towel
11. Turn off water using same paper towel
8. Scrub each wrist clasped in opposite hand
9. Rinse thoroughly under running water
10.Pat hands dry with paper towel
11. Turn off water using same paper towel
Aspects of Food Premises: Equipment
Ian: It is important that all equipments are appropriately chosen and appropriately as well as their materials as different kinds of kitchens dish out different styles of presentation and cooking methods . Just like the Chinese kitchen for example . You cannot use western stove ranges to achieve the Chinese “ wok hei “ maybe you can but that is nearly impossible to achieve without using a jet flame in due time . Therefore , A stove range that is suitable for an air blast flame must be designed . Rather than having many vents which evenly distribute heat around the pot . A centralized pressure point of heat with high powered gas exit is designed to achieve such . Also stone is used to contain the heat so that heat is not immediately cut once the flame is turned off therefore , easier handling of heat . I can go on and on but this is not about the Chinese kitchen .
Lay out and materials are the bare essentials of what kind of food is a kitchen going to be able to dish out . For example a full fledged Chinese kitchen will not be able to dish out risotto . A dish which requires low and slow heat and constant simmering to be able to achieve the right texture and doneness . Leave that to an air blast stove and your rice would be burnt before it would be cooked as all the stocked that is used to cook the rice would have been evaporated . Therefore the choice of materials and equipment lay out determines the food that is going to be churned out .
Without proper organization of equipment . the chefs and cooks will not be able to deliver up to their fullest potential and may prove hazardous in certain situations . Just like how easily a jet flame would enable a grease fire as it is so powerful . Leave it to an untrained individual and the risk of a grease fire would loom .
The choice of equipment I feel would determine the quality of food as well . Just like how a good knife is able to sustain it’s sharpness longer due to the quality of steel . Also , it’s weight would enable stability to it’s user . With a cheap wobbly knife that is made of cheap metal might dent on impact as it is not durable . As it is flimsy , it would mean that it is not stable and without weight it would mean that more strength would have to be exerted and that would mean the cuts would not be precise . Also with the knife being unstable , the risks of getting cuts are higher . This would disallow any cook or chef to work in their top form , therefore the quality of the food would be affected and also , as a very impatient person , I would be personally very annoyed by dull or flimsy blades , with that I would spend more time trying to get the cuts right therefore delaying the amount of time I need to finish whatever cutting job I need . With also good equipments . They will grant you more time as they will last longer enabling chefs to get comfortable with them . And if equipments do not spoil easily . It would mean that less time is spent trying to salvage situations due to faulty equipment buying more time to do what a kitchen is meant to do – Help produce cooked food .
However , with good equipments require good care . And one of the simplest forms of care is to keep them clean . To enable a Chinese wok for example to be use cleanly . One must be able to burn the wok at least once in awhile till red hot to enable all the dirt and carbonated food to be released from the wok in order to prevent them from dropping them into each others food . Scientifically , these black substances contain a lot of carcinogens which contains free radicals , This in the long run is not good for the human body . Therefore in this case keeping your equipment clean will ensure the health based safety of your customers . If a wok is not properly maintained the risk of getting harmful substances into others are definite therefore cleanliness of equipments must be maintained in order to produce safe food .
Lay out and materials are the bare essentials of what kind of food is a kitchen going to be able to dish out . For example a full fledged Chinese kitchen will not be able to dish out risotto . A dish which requires low and slow heat and constant simmering to be able to achieve the right texture and doneness . Leave that to an air blast stove and your rice would be burnt before it would be cooked as all the stocked that is used to cook the rice would have been evaporated . Therefore the choice of materials and equipment lay out determines the food that is going to be churned out .
Without proper organization of equipment . the chefs and cooks will not be able to deliver up to their fullest potential and may prove hazardous in certain situations . Just like how easily a jet flame would enable a grease fire as it is so powerful . Leave it to an untrained individual and the risk of a grease fire would loom .
The choice of equipment I feel would determine the quality of food as well . Just like how a good knife is able to sustain it’s sharpness longer due to the quality of steel . Also , it’s weight would enable stability to it’s user . With a cheap wobbly knife that is made of cheap metal might dent on impact as it is not durable . As it is flimsy , it would mean that it is not stable and without weight it would mean that more strength would have to be exerted and that would mean the cuts would not be precise . Also with the knife being unstable , the risks of getting cuts are higher . This would disallow any cook or chef to work in their top form , therefore the quality of the food would be affected and also , as a very impatient person , I would be personally very annoyed by dull or flimsy blades , with that I would spend more time trying to get the cuts right therefore delaying the amount of time I need to finish whatever cutting job I need . With also good equipments . They will grant you more time as they will last longer enabling chefs to get comfortable with them . And if equipments do not spoil easily . It would mean that less time is spent trying to salvage situations due to faulty equipment buying more time to do what a kitchen is meant to do – Help produce cooked food .
However , with good equipments require good care . And one of the simplest forms of care is to keep them clean . To enable a Chinese wok for example to be use cleanly . One must be able to burn the wok at least once in awhile till red hot to enable all the dirt and carbonated food to be released from the wok in order to prevent them from dropping them into each others food . Scientifically , these black substances contain a lot of carcinogens which contains free radicals , This in the long run is not good for the human body . Therefore in this case keeping your equipment clean will ensure the health based safety of your customers . If a wok is not properly maintained the risk of getting harmful substances into others are definite therefore cleanliness of equipments must be maintained in order to produce safe food .
Personal Hygiene: Attire and Food handling
Ian: I for one personally work at a ramen restaurant that shall not be named which serves delicious Japanese noodles paired with soup that are literally made with love. Fresh and delicious .
We serve a specific kind of soup well loved by many Singaporeans known as the pork bone soup otherwise known as Tonkotsu. Tonkotsu is basically a translation for “ Pork bone “ Which is what the soup base is generally made of.
The soup consists of bones that range from spinal chords to knuckles to whole pig heads. How the soup is made is that the bones are washed by boiling them and removing the scum for about half an hour. The bones are then drained and washed. They will be then boiled again at low-medium heat for the next 16 hours of which the duration is separated into 2 days. The soup is stirred on an average of every 20 minutes and scum will continue to rise and other ingredients such as ginger , chicken feet as well as garlic and other ingredients will be added later in the process . Therefore the misenplace for this is extremely tedious without having mention the rest of the toppings ie: the marinated pork belly that comes in extremely thin slices
Having all this information said . It is NOT redundant because here comes the important bit . Everything mentioned above is done by hand . And usually time is the very essence of probably everything . You would require a specific time frame to do everything right . Like the marinated pork belly would need to be sliced within 3 days . else the meat would dry out and the mouth feel would be dry and maybe even gritty if the amount of fat in between the lean meat is insufficient . Therefore most of the misenplace is done in the most efficient way possible . Though dining concept is an open kitchen concept . There are still times where there are blind spots in the kitchen . With my colleagues and myself rushed for time we usually would sacrifice a good bit of personal hygiene to get work done in the shortest time possible to meet the needs of our peak hour crowds .
You can safely say that ramen is a form of fast food . Therefore the primary concern is to simply get the food out fast and hot . Therefore the attire we wear is fit for comfort and maybe a little for show . The attire we wear consists of a cotton t-shirt with the logo of our store names along with jeans , shoes and a bandana . All this do not follow any strict regulations as dress code isn’t too much of a concern at work . We just want to get the food out .
Having that said . Fellow employees do not give too much of a whim about dressing . Long pants maybe be torn having holes here and there , shirts included .
The bandana usually takes the form of a cloth secured at the back of the head via a rubber band and is worn just for display as a part of our dress code .
The shirts and pants can be worn a couple of days in a row
Shoes usually take forms in many kinds . For myself , because the kitchen is usually wet and really slippery ( due to beating of noodles ) I wear my safety shoes so that I don’t slip and fall . Whereas my fellow colleagues may wear croc sandals from time to time sometimes even without socks .
Not to mention of course that nails and hair aren’t really properly kept .
All in all The rules of being neat are pretty much for show . It is not that we don’t care but what really matters to us is efficiency . Despite hair lingering everywhere and handling cooked food and order pagers with the same bare hands . Food is still churned out without complaints from customers . There has been zero occurance of any customer having food poisoning throughout the 2 years I have been working there .
From what i see despite the lack of hygiene practices is that the food is always still handled with care despite the possibility of cross contamination . We also handle chicken and eggs at our workplace however cooked food is almost never mixed with raw food . Unless both are touched one after another the cross contamination is rather rare . Even if so . The food is always served hot at temperatures above boiling be it mains or sides therefore even if there is cross contamination . The likelihood of the pathogens sustaining their growth is minimal as everything will be boiled . microwaved or fried before serving . Which brings me to my points on safety practices .
Only with good hygiene practices only can food be served safe . Maintaining good hygiene is one of the first and most simple steps to preventing the spread of illnesses and diseases through food . Food has high water activity which means that they contain suitable levels of moisture for microbial growth . Though some may argue that microbes have their benefits , much of them that multiply on food are harmful for example salmonella and staphylococcus aureus and the list goes on . Most of these can also thrive on our skin and body surfaces therefore it is important to have our body surfaces covered when handling raw/uncooked food .
Next . When handling cooked food . It is preferable for us to handle them not with our bare hands . If so . It would be best if they were sanitized by washing with soap or hand sanitizer . Even if we are not handling food , it is still a good practice to wash our hands with soap every now and then because in our social lives bodily contacts come in many forms such as hand shakes , pats on the back , hugs and so on and so forth .
Clothing should be professionally worn in order to cover skin from sweat emissions that might come into contact with food or other unhygienic matter coincidentally .
However when handling food it is best to use devices such as tongs or disposable latex gloves to handle food .
All in all safety in food preparation is and will always remain as a huge issue as the unspoken rule in the kitchen is that if no one sees what is going on . Nothing is wrong as the food is dished out . However we all can make this turn around by being conscious of our own personal hygiene first .
We serve a specific kind of soup well loved by many Singaporeans known as the pork bone soup otherwise known as Tonkotsu. Tonkotsu is basically a translation for “ Pork bone “ Which is what the soup base is generally made of.
The soup consists of bones that range from spinal chords to knuckles to whole pig heads. How the soup is made is that the bones are washed by boiling them and removing the scum for about half an hour. The bones are then drained and washed. They will be then boiled again at low-medium heat for the next 16 hours of which the duration is separated into 2 days. The soup is stirred on an average of every 20 minutes and scum will continue to rise and other ingredients such as ginger , chicken feet as well as garlic and other ingredients will be added later in the process . Therefore the misenplace for this is extremely tedious without having mention the rest of the toppings ie: the marinated pork belly that comes in extremely thin slices
Having all this information said . It is NOT redundant because here comes the important bit . Everything mentioned above is done by hand . And usually time is the very essence of probably everything . You would require a specific time frame to do everything right . Like the marinated pork belly would need to be sliced within 3 days . else the meat would dry out and the mouth feel would be dry and maybe even gritty if the amount of fat in between the lean meat is insufficient . Therefore most of the misenplace is done in the most efficient way possible . Though dining concept is an open kitchen concept . There are still times where there are blind spots in the kitchen . With my colleagues and myself rushed for time we usually would sacrifice a good bit of personal hygiene to get work done in the shortest time possible to meet the needs of our peak hour crowds .
You can safely say that ramen is a form of fast food . Therefore the primary concern is to simply get the food out fast and hot . Therefore the attire we wear is fit for comfort and maybe a little for show . The attire we wear consists of a cotton t-shirt with the logo of our store names along with jeans , shoes and a bandana . All this do not follow any strict regulations as dress code isn’t too much of a concern at work . We just want to get the food out .
Having that said . Fellow employees do not give too much of a whim about dressing . Long pants maybe be torn having holes here and there , shirts included .
The bandana usually takes the form of a cloth secured at the back of the head via a rubber band and is worn just for display as a part of our dress code .
The shirts and pants can be worn a couple of days in a row
Shoes usually take forms in many kinds . For myself , because the kitchen is usually wet and really slippery ( due to beating of noodles ) I wear my safety shoes so that I don’t slip and fall . Whereas my fellow colleagues may wear croc sandals from time to time sometimes even without socks .
Not to mention of course that nails and hair aren’t really properly kept .
All in all The rules of being neat are pretty much for show . It is not that we don’t care but what really matters to us is efficiency . Despite hair lingering everywhere and handling cooked food and order pagers with the same bare hands . Food is still churned out without complaints from customers . There has been zero occurance of any customer having food poisoning throughout the 2 years I have been working there .
From what i see despite the lack of hygiene practices is that the food is always still handled with care despite the possibility of cross contamination . We also handle chicken and eggs at our workplace however cooked food is almost never mixed with raw food . Unless both are touched one after another the cross contamination is rather rare . Even if so . The food is always served hot at temperatures above boiling be it mains or sides therefore even if there is cross contamination . The likelihood of the pathogens sustaining their growth is minimal as everything will be boiled . microwaved or fried before serving . Which brings me to my points on safety practices .
Only with good hygiene practices only can food be served safe . Maintaining good hygiene is one of the first and most simple steps to preventing the spread of illnesses and diseases through food . Food has high water activity which means that they contain suitable levels of moisture for microbial growth . Though some may argue that microbes have their benefits , much of them that multiply on food are harmful for example salmonella and staphylococcus aureus and the list goes on . Most of these can also thrive on our skin and body surfaces therefore it is important to have our body surfaces covered when handling raw/uncooked food .
Next . When handling cooked food . It is preferable for us to handle them not with our bare hands . If so . It would be best if they were sanitized by washing with soap or hand sanitizer . Even if we are not handling food , it is still a good practice to wash our hands with soap every now and then because in our social lives bodily contacts come in many forms such as hand shakes , pats on the back , hugs and so on and so forth .
Clothing should be professionally worn in order to cover skin from sweat emissions that might come into contact with food or other unhygienic matter coincidentally .
However when handling food it is best to use devices such as tongs or disposable latex gloves to handle food .
All in all safety in food preparation is and will always remain as a huge issue as the unspoken rule in the kitchen is that if no one sees what is going on . Nothing is wrong as the food is dished out . However we all can make this turn around by being conscious of our own personal hygiene first .
Personal Hygiene: Nails
Nails
Hygienic habits in kitchen should include keeping nails short to prevent bacteria from gathering under the nails as food contamination can happen.
Bacteria in nails
There are many kinds of bacteria that can be found under the nails, most commonly Salmonella and Escherichia Coli which may come from touching raw meat and poultry.
If the nails are long and not cleaned regularly during food preparation, contamination with these bacteria can happen and cause food poisoning to the consumers.
Artificial Fingernails
Artificial fingernails harbor a greater number of pathogens than natural nails. Artificial fingernails are made of acrylic. Acrylic is a chemical used to fasten the artificial nail and contains methyl and methacrylate. The acrylic in artificial nails is what gives rise to the growth of gram negative bacilli and yeast.Having artificial nails could lead to a lift in the natural human nail base, therefore, dirt and bacteria will then have the opportunity to invade. Also, bacteria and fungi can also grow in between the natural and the artificial nails. In addition, the cosmetic application of the artificial nail may disrupt the natural environment of the human hands in that it interferes with the skin around the fingernails.
(Source: https://microbewiki.kenyon.edu/index.php/Human_Hands_and_Fingernails#Different_Conditions_of_the_Fingernails)
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