Companies that use industrial kitchen ,commercial kitchen , kitchen quipment , catering equipment and restaurant equipment must show great importance to the used nutrition and food as much as preparation,cooking,serving and storing them healthy and hygiene norms.
Hygience at Food Preparation and cooking
If the food prepared and cooked by inappropriate methods below listed result will occur:
1 Flavor , appearance, color, consistency will be unsatisfactory
2 Nutritional value is lost.
3 The most important point is the food hygience quality could be lost and food becomes poisoning that can harm to our health.During the preparation and cooking the following points should be noted .
Important points of Preparation and cooking
· Raw and cooked foods should be prepared separate places and separate tables.
· Sperate tools,tables and chopping blocks should be used for Meat , fish, poultry and vegetables
· Chopping boards for different foods in different colors chosen to allocate from each other .
· Processing hygiene of the staff should be provided.
· Cross- contamination of foods should be avoided.
· All the salad ingredients should be kept 5C ° or below .
· Disposable gloves should be used for preparing raw foods .Hands should be washed before contact to the other foods .
·All the surface of Sink units and other equipment used for preparation should be clean entirly .
· Especially raw chicken , meat, and fish,preparation tables surface should be clean after each use.
· Vegetables and fruits should be washed thoroughly with plenty of water .
· Preparation of mixtures containing risk potentiall and long waiting period should be kept at 5C ° .
· Especially meat grinder and meat boards cleaned every 4 hours and disinfected after being used again .
· The kitchen will never be in contact with the dirty cleaning hoses .
· Potentially hazardous foods cooking times and temperatures,should be observed and recorded.Digital display food thermometer should be used.This kind of food which central heat reach to 75C ° degrees in 2 hours should be kept at least 2 minutes at the same heat level .
· Hygienic methods of control should be followed of testing the cooked meals by using sperate spoon or fork .
· Frozen food is used, the dissolution process should be done in an appropriate way . ( Cold storages 4- 7C ° ) . Frozen foods should not be defrosted at room temperature , and defrosted foods never be frozen again .
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