The Hospitality Guru (cooking) Back to Basics: Avoiding Food Poisoning

If utensils and equipment are not kept in good condition and cleaned thoroughly and regularly, food poisoning may occur.  Food poisoning can be prevented by:

• High standards of personal hygiene
• Maintaining good working conditions
• Maintaining equipment in good repair and in clean condition
• Adequate provision of cleaning facilities and cleaning equipment
• Hygienic washing up procedures
• Food handlers knowing how food poisoning is caused and knowing how to carry out procedures to prevent it.

Of course, there are many other factors, which can result in food poisoning and you will learn more about them in the Food Science module of this course.

CAUTION:

Abrasives should only be used in moderation as their constant scratching of the surface makes it more difficult to clean the article next time.

Food must be protected from lubricants (machine oils), detergents and all other cleaning products.  It is illegal to store food and cleaning products together.

Failure to maintain equipment and utensils hygienically and in good condition may result in food poisoning.

The tin lining of copper pots must be properly cleaned and maintained, otherwise adverse reactions between food and copper may occur.

REMEMBER:

• The temperature of the water for rinsing must be at least 77C degrees or a sanitiser used to kill bacteria.
• Copper and aluminium need special care.
• Piping bags must be thoroughly cleaned and some can be boiled
• Do not store food and cleaning products together
• Abrasives must be used with care
• Food poisoning may occur if strict hygiene standards are not maintained.