HYGIENE PRACTICES

Sannat Jain

FOOD Konnect
New Delhi. +919810056142 food@foodkonnect.in

ENSURE SAFETY

Prevent contamination Stop growth / spread

Destroy bacteria
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FOOD SAFETY

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Why is cleaning important ?

Cleaning and disinfection are very essential parts of food industry Efficiency of this process greatly affects the final product quality The bacterial load is decreased Original product quality is microbiologicaly good
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What needs to be cleaned ?

Surface of equipment Vessels and dishes used Accessories used in cooking

Cutting boards Knives Scoops etc

Working platforms Working clothes Cleaning napkins

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TYPE OF CLEANING REQUIRED DEPENDS UPON.

Nature of soil or contamination to be removed Type of surface to be cleaned Materials used for cleaning Degree of water hardness Standard of cleanliness required
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STEPS IN CLEANING

Physical removal of gross soil or dirt Cleaning with detergent Rinsing to remove soil and detergent Disinfection or sterilization with suitable agents to destroy micro organisms and the rinsing off of these agents Drying
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DETERGENTS USED FOR CLEANING SHOULD HAVE FOLLOWING FEATURES..

Readily soluble in water at desired temperature Non corrosive to equipment surfaces Non irritating to the skin and eyes Non toxic, odorless Biodegradable Economical in use
Readily rinseable Effective cleaners of all types of soils
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Why are Chemical disinfectants required??

Good penetration Necessary to remove microbes Spores or highly resistant vegetative cells can be removed more efficiently Easy to use Wide spectrum
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Correct way of washing hands

Use warm water. Apply soap. Rub hands vigorously for 15 secs Wash palm & back of the hand Wash around thumbs, between fingers and under nails Rinse with clean water Wipe dry with clean paper towel
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Other hygiene tips

Avoid handling foods if your are sick Dont sneeze or cough near foods Use protective masks, gloves, caps and aprons as required Dont wipe hands on apron Remove watches, rings or bracelets Dont brush or comb your hair in the kitchen
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Cont

Keep nails short. Dont use nail polish Dont use same gloves for too long Wash hands after wiping of sweat, touching of nose etc. Tuck loose hair properly into the cap Cover long mustaches or beards Do not eat, smoke and spit inside kitchen Cover any open cuts or wounds
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Maintain good working habits

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BENEFITS

No sickness / disease Product quality

Increased shelf life

Satisfied customer
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Satisfied Customer = Repeat Sales

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