FOOD HYGIENE
REFRIGERATED FOODS
In addition to the Anterior requirements, other temperature conditions should be respected to prevent deterioration.
The required temperature of 4 to 8º C (refrigeration) is preferable for fruit and vegetables; 0 to 4ºC for milk products, eggs, prepared food and sweet pastries; -18 to -23ºC in the case of frozen foods. A temperature of -30º is recommended for preserving frozen foods for more than three months (meat and fish).
Frozen foods should be used immediately after defrosting and under no circumstances should they be re-frozen.
The leftovers of prepared food should not be kept for more than 48 hours because of the risk of bacteria contamination, and they should always be kept at a temperature less than 4º C and separate from uncooked foods.
Picture 14-3: Cold storeroom.
There should be an accurate thermostat in both the refrigerator and the freezer, along with a maximum - minimum thermometer to control possible temperature rises that could spoil the food. Furthermore, they should be kept perfectly clean, avoiding condensation and layers of ice greater than 5-cm. thick, as this reduces its efficacy.
Food should be handled exclusively by the chef and his assistants who should be free of illnesses that can be transmitted to the food. To make sure of this, they should have to pass an initial and posterior examination and be subject to periodic medical controls. (Licences for handling food are available from the appropriate authority). If the person handling the food has any injuries or cuts on his hands, nasal problems or gastro intestinal complaints, they should be relieved from their post until completely cured.
This personnel should maintain adequate levels of body, face, hand, hair and nail hygiene, and dress in clean clothing used exclusively for work. Before starting work, during rests or after visiting the toilet, they should wash their hands properly with soap and water, and dry them with a clean, preferably disposable, towel.
(according to WHO)
- Choose hygienically treated foods (for example, pasteurised milk rather than untreated).
- Cook foods well. Reach temperatures of 70ºC to eliminate germs that may have already contaminated them.
- Eat cooked meals immediately.
- Keep cooked foods carefully. If you are not going to eat them straight away they should be kept refrigerated (at -8ºC) to prevent germ contamination.
- Re-heat cooked foods well. Correct storage delays the proliferation of germs, but does not destroy them. Reheating at more than 70ºC ensures the destruction of any germs.
- Avoid contact between cooked and uncooked foods. Cooked food could contaminate the uncooked food.
- Wash hands often. Before starting the preparation, touching raw food, visiting the toilet ...
- Keep all work surfaces in the kitchen scrupulously clean.
- Keep food out of the reach of insects, rodents, and other animals.
- Use drinking water for preparation and cleaning.
The layout and equipment used in the kitchen are other factors to take into account in maintaining good food hygiene. All ceilings, floors and bulkheads should be smooth and easy to clean, the work surfaces smooth and waterproof, preferably of stainless steel with joints well sealed to prevent the accumulation of dirt.
Picture 14-4: On board kitchen.
All work surfaces should be cleaned regularly with drinking water, soap and, later with bleach.
Crockery and kitchen utensils should be easy to clean, of non-toxic material, and washed with water and detergent at 60ºC, a later rinsing off at 82ºC for 30 seconds, or for 1 minute in a bleach solution to eliminate bacteria.
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