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|  In PractIce  |  CommerCial kitChens HACCP in commercial kitchens Complex regulations In large kitchens everywhere, there’s no compromising when it comes to hygiene. If the ground rules aren’t respected to the letter, this can have dire consequences. Instituting HACCP procedures is key to mitigating, if not preventing, hygiene risks. There are 4.1 million cases of food poisoning in the US every cloths should be used in hygiene-sensitive areas to avoid cross year. In Germany, the figure is closer to 1 million. Two years ago contamination. Compliance with the critical limits and criteria for there was a salmonella outbreak in a hospital in Fulda and 270 critical control points must be constantly monitored. patients and staff members fell ill; two patients died. The epidemic The aspects to be monitored include the following: hygiene in work was traced back to the dessert served that day: the ‘Apple snow’ as areas and sanitary areas, cooling and cooking temperatures, and the dish was called most probably had been stored unrefrigerated hygiene procedures that staff members must observe in their daily for too long before being distributed to the patients. Salmonellae work (hand hygiene and head covering). could have gotten into the dessert in a variety of ways: Either If critical limits are exceeded, work surfaces need to be cleaned an ingredient that contained salmonellae was added to the apple again and, where cooked food is involved, it should be reheat- snow recipe, cream or eggs for example. Or the work surface on ed until a temperature of 70 degrees Celsius inside the meat is which the dish was prepared was not thoroughly cleaned before- reached. Meat should be completely heated through to 70 degrees hand. And this although foods that usually are prime candidates Celsius so that no redness remains. as salmonella carriers had been handled in this space previously Hygiene measures and controls are required in all areas where on that day (meat and egg products). food is stored and prepared, but also in those areas where staff Excluding hygiene hazards, or at least mitigating them as much who handle food spend their time. Special care is necessary when as possible, begins with instituting an HACCP (Hazaard Anal- handling the following foods: ysis Critical Control Points) system. This is what Directive No. 33Meat, poultry and their derivatives 852/2004 (EU) stipulates for hygiene in food processing opera- 33Milk and milk-based products tions (29 April 2004). The first step is to define critical control 33Fish, shellfish and their derivatives points (CCPs) for all tasks that pose a risk of infection. Here a 33Egg products some key CCPs: 33Baby formula and infant foods 33 33Ice cream and semi-finished ice cream productsCooking temperature 33 - 33Baked goods with a filling or topping that is not completelyBacterial count/visual appearance of work surfaces and equip ment baked through or heated through 33 33 -Gourmet salads, raw vegetable salads, potato salads, mariBacterial count in foods 33 nades, mayonnaise, other emulsified sauces, nutritional yeastsCold chain maintenance 33 as well as sprouts and seedlings for raw consumption andBest-before date on disinfectants 33 seeds for producing sprouts and seedlings for raw consumptionCorrect concentration of disinfectants in the solution used 33Correct application time for disinfectants 33 Personnel hygiene is very importantPersonnel hand hygiene measures If, for example, on one and the same work surface, first raw meat Hygiene-aware cleaning crews are key because many infections and then salad is prepared, the surface must be thoroughly cleaned are spread by hand. Staff members must strictly abide by these before the salad ingredients are handled. Pathogens which could rules, with supervisors making sure they do: be dangerous for humans are often present in meat, eggs and other 33Head covering must be worn so that no hair or skin particles animal products. If these pathogens get into the salad, there can be (e.g. dandruff) can contaminate the food; serious consequences: As salads are not usually heated, the germs 33Fingernails must be kept short and clean, no nail varnish; can rapidly multiply. The most common effects of a food-borne 33No jewelry (dirt and germs can literally thrive under jewelry); infection are diarrhea and vomiting. In especially severe cases, 33Clean clothes. There must be a clear separation between the and when someone with a weakened immune system is affected, clothes worn at work and those worn off-duty; the infection can have fatal consequences. Therefore, disposable 33Hygienic practice when coughing and sneezing (no coughing/ 24 GLOBAL CLEANING | ISSUE 2016


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