Hygiene Standards in Catering

When working within a commercial catering environment, suitable food hygiene practices are necessary. Such practices are necessary to reduce the risk of contamination or harm to both customers and employees, as well as being a legal requirement.

One of the most vital methods to reduce chances of contamination is storage of food within the correct environment. The danger zone for multiplication of harmful bacteria is roughly between 5 and 60 degrees Celsius; above this temperature bacteria will begin to denature. Frozen foods should be stored between -18 and -23 degrees, chilled foods should be stored between 0 and 5 degrees and fresh foods should be stored at a temperature no higher than room temperature (23 degrees).

All refrigerated and frozen foods should only be removed when required, and immediately put back once finished. Any food which has been exposed to air should be covered with clingfilm and used within the time frame specified; this is generally between two and three days. It is important to make sure that the food is thoroughly covered with no gaps to prevent production of bacteria.

In the case of heated food, it is important that the core temperature of the food reaches a safe temperature before being consumed. This can vary depending on the food, however, it is generally agreed that for any cooked meats, the core temperature should reach at least 75 degrees for a period of thirty seconds. Any cooked foods must be stored at a temperature of at least 63 degrees.

Whilst working with food it is essential to either wear gloves or wash hands thoroughly before any food is handled; this prevents bacteria carried on the hands from being transferred. It is also important to wear an apron whilst dealing with raw meats to prevent clothes becoming contaminated. Avoid touching bacteria hot-spots when handling food, such as inside the nose or under armpits, as this is both unhygienic and unprofessional.

Cleaning work surfaces thoroughly is also essential when maintaining a commercial kitchen to reduce the risk of contamination. COSHH (Control of substances hazardous to health) guidelines should always be followed when dealing with chemicals, as using incorrect cleaners can result in further harm.

Stainless steel is an ideal material for surfaces within a kitchen for numerous reasons. As it is a solid, non-porous material, absorption of moisture is impossible, preventing bacteria being held within the surface. It can also be exposed to high temperatures, water and chemicals with little risk of damage due to its durability and is remarkably easy to clean and maintain.   By Colin McDonald