Cleaning manual/procedure

Disinfection
It should be used on those surfaces where microorganisms are found and will affect ready to eat or high risk food. Disinfection should be use on:
- Food contact surfaces
- Hand contact surfaces
- Cleaning materials and equipment
- Fruit and vegetables to be consumed raw
- Hand disinfection

Since microorganisms are mostly found in food, the disinfection of non food contact surfaces such as floors and walls is rarely necessary. However, surfaces that do not come in contact with food but with food handlers, there is a need to disinfect, to prevent the build-up of microorganism.

Cleaning procedure
Every F&B industry, there is at least one single sink for dishwashing. It is important to use water as hot as possible, just below 60 degree Celsius. Remember to replace the water frequently as it becomes cool or greasy. Especially in a steak house, the deep fry fries will cause the plates to be greasy. Measuring equipment must be cleaned frequently.
Soak cleaning is used for small items to extend contact time with the detergent. It is beneficial on heavy or tenuously soiled items. Highly carbonized trays, such as pizza trays can be cleaned successfully in this manner. Detergents are often highly alkaline and may need to be formulated to be suitable for use with aluminium.
There are six stages in a cleaning manual
1. Pre clean: sweeping, wiping or scraping off loose debris, pre-rinsing/pre-soaking.
2. Main clean: Applying detergent and loosening of the main body of dirt.
3. Intermediate rinse: Removal of loosened dirt and detergent residues.
4. Disinfection: Destruction of remaining microorganisms
5. Final rinse: removal of disinfectant residues.
6. Drying: Removal of final rinse water and storing to prevent contamination.

When might a pre-clean not be strictly necessary?
When items are not heavily soiled, a pre-clean may not necessary. For example, chef’s whites may not need soaking if they are not stained or badly soiled. Plates may not always need to be scraped clean of waste. However, pre-cleaning should be allowed for, as there is always a possibility that it may be needed.

Why is drying necessary?
Drying is important because wet objects tend to attract bacteria. Dust also comes in contact with them and water act as a medium for bacterial transfer and growth. Drying may be by evaporation or by a cloth. Cloth drying is quick and efficient. It lower the chances of re-contamination but the cloth itself must be very clean. Disposable paper towels can also be used for cleaning, however extra precautions must be taken to prevent torn of pieces paper become part of the physical contamination.

Type of water: Water hardness is the amount of dissolved minerals (calcium, iron, magnesium) in the water. Cleaning in hard water can be more difficult because the minerals present can reduce the effectiveness of some detergents. Hard water may cause a scale or lime deposit and for on equipment when boiling or evaporation occurs. Use detergents containing “builders” that tie up the minerals can help prevention of lime build up, as well as keep the hardness from affecting detergents.

The cleaning procedure removes dirt using water and a detergent. Most dirt and soiled consist of food particles and dust which has become to a surface by grease. Hot water will soften and remove the dirt. Water alone will only remove greasy areas with dirt if the temperature is about 80 degree Celsius. However, this is too hot for handling and is not very efficient. Soap or detergents are used to remove greasy materials. For example, sanitizers and dishwashing liquid are used for cleaning kitchen areas and equipment, while soap is used for hand washing. It is always best to used hot water when cleaning, but temperature of 50 to 60 degree Celsius will be adequate and is not too hot to handle. Disinfection can be omitted on non critical surfaces. Drying can be natural such as air drying or physical, using disposable paper towels, hot air or a clean dry cloth.

Preliminary and post-cleaning actions
In the case of dangerous or electrical equipment, preliminary safety procedures and final safety checks are required. Several types of equipment will be partial or complete dismantling to ensure effective cleaning.

Double-sink washing
This procedure is recommended for washing up in retail outlets selling high risk foods. As for steak house, our main food is beef, a high risk food. Beef is raw foods that can cause cross contamination easily if not handle properly. It also contains high level of water activity and is high in protein content. Hence, they are potentially hazardous foods that are able to support the rapid and progressive growth of microorganisms than others. Thermal disinfection is usually more effective if double sinks are used. However, the evaporation of water often results in poor visibility and condensation, leading to mould growth on ceilings and walls. Moreover, hot water at 82 degree Celsius may pose an unacceptable health and safety risk. The full six stages that should always followed:
1. Remove any heavy or loose soil by scraping and rinsing in cold water
2. Place articles in the first sink in detergent solution at 53 to 55 degree Celsius, scrub with a suitable brush and wipe with a clean cloth to lossen dirt residues
3. Re-immerse in the first sink to wash off loosened dirt
4. Place articles in the second sink to rinse off chemical residues
5. Leave for sufficient time at high enough temperature to ensure rapid air drying.
6. Baskets for disinfecting purposes should be maintained in good condition and inspected regularly. They should be loaded so that all surfaces of crockery and equipment are fully exposed to the rinse water. Hollow items such as cups should be place on their side
7. Remove articles; allow draining and evaporating dry on a clean, disinfected surface.
The order of washing-up should be planned so that glasses and lightly soiled articles are cleaned first. For safety reasons, glasses should be washed one at a time. Some articles may need pre-soaking and treatment with abrasive pads. Disposable paper toweling placed on the draining surface helps absorb water and reduces noise. Clean pans and cups should be inverted and protected from contamination during storage. Dishcloths should be semi-disposable or discarded daily. Cloth should never left wet or soaked in disinfectant overnight as this can result in a build-up of resistant bacteria.

Mechanical dishwashing
1. Remove excess food into suitable waste bins, if necessary pre-soak or spray
2. Pack articles in a neat, orderly fashion so that items do not overlap
3. Articles pass through the wash cycle of hot detergent solution (49 to 60 degree Celsius)
4. Articles are rinsed at 82 to 88 degree Celsius, with the injection of rinse aid
5. The dishwashing cycles are complete and disinfected articles may be accessed
6. Allow cleaned items to drain and evaporate dry before storage(Inverted)
To ensure that the best results are obtained, it is important that machines are serviced regularly, operated in accordance with manufacturers’ instructions and that:
1. Utensils are washed as soon as possible after becoming soiled.
2. The correct detergent for the level of water hardness is used.
3. The detergent dosing equipment is working properly and detergent rinse levels are properly adjusted
4. Sprayer art jets are clean from obstruction and strainers are in place. Both should be cleaned daily
5. Track speed, where appropriate, is properly adjusted to give the contact time required for the detergent used.

Cleaning a work surface
For stainless steel and similar surfaces:
1. Remove loose debris with a clean, loosely folded cloth(pre-clean)
2. Wash with hot detergent solution and a clean cloth or brush(Main clean)
3. Rinse with hot water and a clean cloth(intermediate rinse)
4. Apply a suitable disinfectant and allow sufficient contact time
5. Rinse off with fresh water and disposable paper(final rinse)
6. Allow to evaporate dry(drying)

Effective Cleaning Procedures
1. A detergent (surfactant or surface active agents) in water lower the surface tension, thus thoroughly wetting the surface
2. It penetrate and soften the soil, hence making it easier to remove by hoses or scrubbing
3. The soil is loosened from the surface of the equipment being cleaned.
4. The loosened soil is dispersed in the wash water.
5. The dispersed soil is rinsed away along with the detergent.
6. Chopping board that used to cut raw beef should be washed thoroughly to prevent cross contamination.

In a dining area, it is important to sanitize all the tables and chairs at the end of the day. Sweeping and mopping the floor is also required to keep the area clean.

Types of detergents and sanitizers

Types of detergents and sanitizers we recommend to you :)

After purchasing safe food, storing it out of the temperature danger zone, cooking the food thoroughly, and serving it safely to our appreciative customers in a sanitary, well-designed establishment, it is important that the tableware and flatware, pots, pans, utensils, and equipment used must be cleaned and sanitized before re-using to prevent any contamination.

Fortunately, we have a wide variety of cleaning and sanitizing agents available in the market to remove this potential contamination problem. We have to find out the correct procedures, the products to use and how to apply them properly.

• Cleaning with a detergent with sufficient agitation or under sufficient pressure, for an adequate period of time to remove food soil
• Thorough rinsing after cleaning for effective sanitizing
• Sanitizing by using heat or chemical compounds
• Mechanical and manual methods for washing, rinsing, and sanitizing
• Storage if clean and sanitary equipment and utensils
• Communicating precautions to employees using hazardous chemical products

Cleaning is the physical removal of soil and food matter from a surface and sanitizing is the reduction of number of micro-organisms, such as bacteria, to safe levels on tableware, flatware, equipment, and any food-contact surface.

All surfaces that come into contact with food must be washed, rinsed, and sanitized after each use, after any interruption of service during which they may have become contaminated, or at regularly scheduled intervals if they are in constant use.

Cleaning agents

Cleaning agents refers to a chemical compound specifically formulated to remove soil, or to remove mineral deposits. A particular cleaning agent should be selected for its specific cleaning properties.

They are divided into four categories:

• Detergents, which can be mildly or highly alkaline
• Solvents
• Abrasive cleaners
• Acid cleaners

Detergents

While soap is the oldest manufactured cleaning agent and is still one of the most effective in removing soil, its poor rinse ability and sensitivity to water hardness limits its use to hand washing in the foodservice industry. Therefore, soap has been replaced by detergents for most purposes.

Solvent cleaners, otherwise known as degreasers

Greasy soils that become extra tough in areas such as grill backsplashes, oven surfaces, and less frequently cleaned non-food surfaces, such as driveways, are quickly and easily loosened with solvent cleaners. Degreasers are alkaline detergents containing an agent that dissolves grease, such as a diglycol butyl ether. They are only effective at full or half strength, so their use must be limited to small areas, or infrequent tasks to keep costs low.

Acid cleaners

There are certain types of soils that are not affected by alkaline cleaners. Examples are the scaling in dishwashing machines, the rust stains developed in washrooms, and the tarnish that darkens copper and brass. Therefore, we have to use acid cleaners to clean them up.

The kind and strength of the acid varies with the purpose of the cleaner. No matter how strong the acid cleaners are, they must be selected and applied carefully to avoid damaging the surface of the health of the user.

Abrasive cleaners

Soil is sometimes attached firmly to a surface that neither alkaline nor acid cleaners can remove. Badly soiled floors benefit from the use of abrasive cleaners.
Abrasives should be used with caution in a foodservice facility since they may mar smooth surfaces, especially plexi-glass or plastic, and make cleaning more difficult.

Type of detergents to use

Alkaline detergent used will be caustic soda (sodium hydroxide). It is corrosive to skin, aluminium, and zinc, has poor wetting properties. However, it is effective for fat and protein solubilisation and is cheap. Sequestering agents (chelates)) such as the amino carboxylic acids are added to prevent scale formation in hard water.

Neutrals detergents are blends of surfactants used for manual dishwashing and manual cleaning. They are relatively safe to use, bur gloves should still be worn to avoid defatting of the skin and to reduce of dermatitis.

Why choose alkaline and neutral detergents?

Organic soils that comes from living matter including animal fat, vegetables oils, starch, sugars and proteins from milk, egg, meat or blood. They may be removed by using neutral or alkaline detergents. However, if heated, dried or allowed to remain for long period, then alkalis must be used to remove them. In a steak house, there will be organic soils that come from animal’s fat, meats and vegetables oil.

Grease or oil if heated will form a tenacious, dark, sticky deposit known as polymerized grease. This may be removed by a mild alkali such as sodium carbonate. Further heating of polymerized grease will results in the formation of carbon, which must be removed by more aggressive, caustic akalis such as sodium hydroxide or potassium hydroxide.

Sanitizing principles

We can sanitize a surface after it has been thoroughly cleaned and rinsed. A food-contact surface must be sanitized. Sanitizing is a step beyond clean, and a step below sterile.

Sanitizing can be done in two ways: either immerse the object in water with a temperature of at least 76.7۫˚C, which is high enough to kill microorganisms; or it can be treated with a chemical sanitizing compound. You cannot sanitize without washing and rinsing!

There are two methods used to sanitize surfaces: Heat sanitizing and chemical sanitizing.

Heat sanitizing

One way to heat-sanitize tableware, utensils or equipment is to immerse them in hot water. The water must be at least 77degress Celsius and the items must be immerse for thirty seconds. To maintain this temperature, it is best to install a heating device. Use a thermometer to check water temperature when heat-sanitizing by immersion.

High-temperature dishwashing machine use hot water to sanitize tableware, utensils and other items. To check the water temperature in these machines, you can attach temperature-sensitive labels or tape to items and run them through the machine. You can also place a high temperature thermometer in a dish rack and run it through the machine.

Chemical sanitizing

The three most common types are chlorine, iodine, and quaternary ammonium compounds. Chemical sanitizing is done in two ways. One is by immersing a clean object in a specific concentration of sanitizing solution for a specific amount of time or by rinising, swabbing or spraying the object with a specific concentration of sanitizing solution.

Dettol

Dettol Multi Action All-in-1 Trigger
(spray for countertops; end of day cleaning)
• Cuts kitchen grease
• Cleans well
• Removes soap scum
• Kills 99.9% bacteria

Dettol Multi Action All-in-1 All Purpose Cleaner
(concentrated liquid cleaner; for mopping floor)
• Cuts kitchen grease
• Removes dirt
• Kills 99.9% of bacteria

Dettol Liquid Antiseptic Disinfectant
(concentrated antiseptic disinfectant; for end of day cleaning or bandaged wounds )
• Proven safe & effective concentrated antiseptic disinfectant
• Kills bacteria
• Provides protection against germs
• Applicable on cuts/grazes/bites/stings as antiseptic wound cleansing diluted
• Use as disinfectant around kitchen

Dettol Surface Cleanser Trigger
(spray for quick & easy cleaning before preparing food or end of day cleaning)
• kills 99.9% of bacteria & viruses
• non bleach, no taint , no odour
• safe to use where food is prepared
• safe for use on countertops, chopping boards, refrigerators, microwaves, wash basins, toilet seats, baby’s chairs, chairs, door knobs

Dettol Mould & Mildew Remover Trigger
(spray for hard to clean areas)
• Kills 99.9% of bacteria & viruses
• Contains microbial agent to remove stains caused by ingrained mould
• Use on refrigerator door seals, bathroom tiles

Hopefully after reading this, you all will have a better understanding of what types of detergent and sanitizers to use!

Cleaning Program and the essential components

What is a cleaning program?
A cleaning program is a system that the operator or manager devises in order to organize all the cleaning and sanitizing jobs in the establishment.
A well-designed cleaning program is an incorporated part of any food safety system.

Cleaning program :
• Survey cleaning needs
• Devise a master cleaning schedule
• Choose and collect correct cleaning materials
• Introduce the program to employees
• Supervise program implementation
• Monitor the program

Essentials of cleaning program

Surveying Cleaning Needs : As a manager, to start planning a cleaning program is to walk through every room of own establishment, holding a clipboard or tape recorder, and write or record every area, surface, and piece of equipment that needs to be cleaned.
Examine the whole establishment from a fresh point of view, searching for spots that might be neglected as we might be too familiar with the layout that we do not notice them.
While surveying cleaning needs, examine closely the ways in which the cleaning is currently being done. And ask if there are any procedures that could be improved.
The next step is to estimate the duration needed for the cleaning and sanitizing procedures. Decide whether each job can be done most efficiently by one, two, or more people. Identify and describe all the equipment and materials needed for each job.
Bear in mind that many items require a few cleaning methods. Kitchen floors, for example, require removal of dust, debris, and grease after each meal period, and deep scrubbing every few days. Include responsibility for seasonal cleaning tasks whether we are using our own employees or outside cleaning specialists. We also have to include cleaning requirements outside the building, such as garbage and recycling areas, grease storage areas, drive-through lanes, and parking lots.

Devising a master cleaning schedule : Now we collect all the information from the survey in the form of a master cleaning schedule – summary of all the cleaning operations in the establishment. For each item there should be an entry indicating :
• What is to be cleaned
• Who is to clean the item
• When it is to be cleaned
• How the job is to be done.

What is to be cleaned
The master cleaning schedule should be arranged in a logical manner to prevent anything that will be overlooked. For example, all the cleaning jobs in one room can be placed in one list. The schedule can also list jobs in the order to be performed and the person responsible for it. The master schedule should be flexible enough so that any substitutions or changes can be made easily; for example, magnetized name labels or dry-erase chart boards for posting daily cleaning schedules.

Who is to clean it
A specific individual has to be responsible for each item on the list of jobs. During the planning process, include the employees in decision makings as they clean the items regularly, they might have suggestions to improve their efficiency.
In general, employees should be responsible for continuous cleaning of their own work areas, adhering to a clean-as-you-go policy. Rotating the cleaning assignments helps to prevent people from getting bored and also distribute the unpleasant tasks.

When it is to be cleaned
Major cleanup tasks should be scheduled at a time when contamination of foods is least likely to occur and interference with service is minimized. Avoid scheduling too much cleaning at closing time where corner-cutting is likely.

How it is to be cleaned
It is very important to provide clearly written and detailed procedures for cleaning all areas and items of equipment. These written procedures should be able to guide the employee along, whether a novice or a veteran, step-by-step. Manufacturer’s instructions for cleaning pieces of equipment must always be followed.
Specify tools by name and by color code, if colors are used to distinguish food-contact from non-food contact items, and cleaning from sanitizing agents. List cleaning agents by brand name.
The manager should post main points of cleaning instructions near the item described so that employees do not have to make an extra trip to the master cleaning schedule.
Any unusual hazards or special precautions involved must be clearly stated for every job. Have employees refer to the Material Safety Date Sheet (MSDS) for each chemical product. Keep manufacturer’s operation manuals, cleaning directions, and MSDS for all equipment in one location for future reference for the manager and all employees.

Choosing correct cleaning materials
Once the master cleaning schedule is developed, the manager has a brief idea of the kinds of cleaning products and tools needed.

Cleaning products
We have to select a range of cleaning products that will efficiently provide the cleaning power needed for the kinds of soils and equipment in the establishment. Most cleaning products can be used for several different jobs. A typical cleaning and sanitizing product line-up is:
• Hand washing soap
• Floor and all-purpose detergent
• Abrasive cleaner
• Solvent cleaner
• Glass cleaner
• Manual ware washing detergent
• Automatic dish machine detergent
• Automatic dish machine rinse aid
• Sanitizer

Keeping a simple group of basic products that are effective and versatile, combined with good procedures and tools that are appropriate and well-kept can provide the safest and most cost-effective route to a clean and sanitary establishment.

Cleaning Tools
Providing adequate and appropriate sanitation tools is the next step in guaranteeing efficient cleaning. Examples of cleaning tools are metal scrapers, heavy rubber gloves, clean cloths, brushes, brooms, wet mops, dust mops, two-compartment hand buckets, mop buckets with presses and dust pans.
Brushes of nylon, plastic, or natural fibers are common cleaning tools. Some wood-backed natural fiber brushes are hard to keep clean as bristles by the wood backing draws moisture and cleaning compounds. The moisture in the wood causes small cracks to form where bacteria can grow and absorbed chemicals can be a potential safety or chemical hazard.

The manager’s responsibility
Placing emphasis on effective two-way communication, the manager must see that all employees understand the importance of the cleaning program and stress preventive maintenance to avoid breakdowns in sanitation. By evaluating the cleaning program and its participants regularly, the manager can identify any ineffective procedures and make the appropriate adjustments to increase efficiency.

Introducing the program to employees
The manager must devote time and energy to engage the employees with the schedule and to enlist their support for the program. Be sure to reward employees when they have done well so that they know they are an integral part of the cleaning program and its success. Note that a server is assigned to several different stations during one week.

Supervising implementation of the program
It is vital to keep people aware of the cleaning program is the manager’s continued interest and follow-up, and that it is expected to function on a permanent basis. Any changes in the menu will affect the schedule. The master cleaning schedule should be used for making self-inspection sheets for individual employees and a master inspection sheet for the manager. By making use of these inspection sheets, the manager can successfully move into monitoring the program.

Monitoring the program
The manager should regularly review the cleaning program and consider the following questions:
1. Is the program working for the facility or should it be revised?
2. Do I have all the tools needed for the staff to do each task according to the specified procedures?
3. Does the schedule give enough time for employees to clean during their shifts and after closing?
4. Do I have enough employees for cleaning or do I need to hire outside cleaning specialists for certain jobs?
5. Are employees properly trained in cleaning, sanitizing, and chemical safety procedures?

Hair
-Wash hair daily as hair can trap dust and dirt easily and it contains pathogens such as Staphylococcus aureus. Minimize the growth of pathogens.
-Shampoo hair regularly. This may remove or minimize dandruff if present.

Hand
-Wash hands regularly and thoroughly
• before and after meals
• after a visit to the toilet
• after smoking
• before and after preparing food
• between handling raw and cooked foods
• after coughing, sneezing and blowing your nose
• after touching hair or body parts
• after handling waste materials
• on entering food room before handling food

-Hands should be washed with warm water (45˚C-49˚C) and non-perfumed liquid, gel or foam soap.
-One should spend at least 20 seconds washing their hands to ensure that it is thoroughly clean
-Wash hands from palm to palm, in between fingers, back of the hand, scrub finger tips and clean up to the wrist.
-Always dry hands after washing them with disposable paper towels, warm-air dryer or continuous-cloth towel system.
-Trim finger nails frequently, short and neat. No biting of nails.
-No nail varnish allow for food handlers. Nail varnish may chip off and drop into the food.
No jewellery and accessories on hands when handling food.

Feet
-Change to a pair of new and clean socks daily.
-Wash the soles of your feet and in between your toes with water and antibacterial soap daily.
-Use foot deodorant to keep you feet to have less smell.
-Use the ball that can remove smell of your shoes, put them inside your shoes if you are not wearing.
-Do not wear wet shoes. Always make sure they are completely dry before wearing it.

Mouth
-Rinse mouth with water or brush teeth after every meal to get rid of food particles that are stuck within the mouth.
-Use mouthwash to get rid of bad breath if necessary.
-Brush your teeth twice a day.
-Floss your teeth at least twice a month or floss it to remove food particles that are stuck in between your teeth.
-Clean your tongue daily as bacteria accumulated on the tongue can contribute to bad breath.

Ears
-Do not wear earrings in food industries
-People with discharges from ears or eyes must not handle food.
-Clean your ears at least once every month.

Skin
-Always cover infected wounds, to prevent microbial contamination or resulting the wound to be worse.
-When there are cuts or sores, you should not touch it unnecessary, especially touching it and then touch food.
-To cover the wounds, make sure use clean dressings and it must to secure to your skin.
- Always wash off any medication on open skin before handling food.

Overall body hygiene
-Shower or bathe daily especially after engaging in activities that would cause one to perspire a lot.
-Make sure all joint areas of your body are properly washed, like armpits, behind ears.
-Change a new set of clothes after every shower or bath.
-Use deodorant or anti-perspirant for those who have strong body odour. Do not spray too much.
-Do not wear strong-smelling perfume or aftershave in food industries as they may taint foods, especially food with a high fat content.
-Shave body and facial hair where needed as to minimize bacteria growth there, as hair traps moisture, thus promote bacteria growth.
-Wash face at least once a day to remove grime and dirt.

Clothing
-Wear new set of clothes daily.
-Wear appropriate clothing for work.
-Protective clothing is needed for food industries. (Chef uniforms, aprons, coats)
• Clean, washable (withstand up to 85˚C), light-coloured, durable, without external pockets. Light-coloured so that soil or dirt can be easily spot on the clothes.
• Completely cover the ordinary clothes.
• Should not be removed while handling food.
• Velcro are preferred to buttons as they are less likely to become detached
• Worn so because to protect the food from risk of contamination.
• Is not allowed to be worn outside food premises or from travelling to and fro from work. Bacteria from outside contaminate the protective clothing.

-Outdoor clothing must not be brought into food rooms. Keep them in the lockers or cloakroom.
-Use disposable gloves for handling food, they are more efficient.
-Hands must be thoroughly washed before putting on gloves.

Smoking
-No smoking in rooms containing open food and handling food.
• It encourages coughing.
• Making an unsatisfactory working environment for non-smokers.
• Food contamination may happen from the fingers touching lips while smoking.
• Cigarette ends may drop into the food.
• Cigarette ends contaminated by saliva may be placed on the work bench.

Common bad habits
-Should not open bags or pick up sheets of wrapping paper with wet fingers. The areas touched by the wet fingers can promote bacteria growth.
-No nose picking. There’s lots of Staphylococcus aureus in our nose.
-No scratching of head or spots.
-No tasting foods with an unwashed spoon.
- Do not cough or sneeze into food or on to hands then handle food without washing. Coughs and sneezes carry droplet of infection.
-Do not use soiled hankerchiefs, single-use paper hankerchiefs is preferred.
-No eating of sweets, chewing gum or food while working or in food preparation areas while preparing food.
-No spitting as it can result in food contamination.
-Do not go to work if sick. Germs and diseases may spread around. Food will get contaminated as well as your fellow colleagues will get infected.
-Do not use a food sink to wash your hands.
-Do not use a wash-hand basin to rinse utensils.
-Do not wash raw food at prepared food sinks, and do not wash prepared food at raw food sinks.

Good Personal Hygiene

The DOs & DONTs of food safety in kitchen

Food borne illness

Last week, we touched on personal hygiene; so this week, we'll explain & elaborate on food borne illness which is mainly due to poor personal hygiene, on the term, & how they are usually caused.

Food borne illness is defined as a disease transmitted to people through the food they eat. There are 3 types of food borne illness, namely Infection, Intoxication, & Toxin-mediated infection.
Infection is caused by consuming food that contains living disease-causing organisms;
Intoxication is due to eating food that contains toxins produced by bacteria or other chemical compounds;
Toxin-mediated infection is a result of ingesting food which contains harmful microorganisms that starts producing toxin(s) once they enter the human body.

It takes about 4 hours to see visible symptoms of an Infection, while Intoxication has an immediate effect. Toxin-mediated infection is rare, but it causes people to be very ill.

In Steak House, Infection is most likely to occur if the raw meat is not handled properly, caused by a common but disease-causing bacterium called Salmonella. The bacterium is known to cause Typhoid fever, Paratyphoid fever & Salmonellosis, which are zoonotic (diseases that can be transmitted from wild/domestic animals to humans or vice versa).
Of the 3, Salmonellosis is the most common and is caused by nontyphoidal Salmonella, usually contracted from raw meat, eggs, rodents or reptiles. Symptoms are diarrhea, fever, nausea & abdominal cramps which will persist from 8 to 72 hours after infection, & last for 4 to 7 days. Most people recover without treatment, but a handful of people may suffer from severe dehydration due to excessive diarrhea, & must be admitted into the hospital.
In severe cases, the infection may spread from the intestines to the blood stream, which slowly spreads to the rest of the body. This might result in death if not promptly diagnosed & treated with antibiotics. Also, some may later experience arthritis, which have long lasting, disabling effects. The elderly, infants, and those with impaired immune system are more likely to have a severe illness than others.

There's a rarer form of Salmonella called typhoidal Salmoella which causes typhoid fever. It is only carried by humans, and is usually contracted through direct contact with the faeces of an infected person.

Salmonellosis is highly dangerous to us, thus we have to practice good personal hygiene to thwart the spread & growth of the bacteria.

Food borne illnesses are usually due to cross contamination by food handlers. There are 3 types of contamination- Microbial, Chemical, & Physical.
Microbial contamination is largely due to human interaction, equipment/utensils, raw food, water, animals & the environment; & it can lead to all 3 types of food borne illnesses.
Chemical contamination is mainly from chemical compounds & food allergens; & it can cause acute poisoning, health-damaging effects or even death. Symptoms of food allergies usually include itching in/around mouth/face/scalp, tightening in the throat, shortness of breath, rashes, fainting, swelling of the face/eyes/hands/feet, gastrointestinal symptoms like stomach cramps/nausea/diarrhea, or even death.
Physical contamination is usually caused by objects that are eaten or served undetected in the food, which can be direct health hazards.

Monetary & productivity problems for Steak House will thus arise from any food borne illness caused. Examples will be absenteeism of employees, loss of productivity, medical expenses/claims, negative media coverage, loss of workers, reputation, customers & sales, legal fees, increased insurance premiums, temporary closure of Steak House, wastage of ingredients/food, extra costs of retraining employees, or worse, the closure of our food establishment. These will normally be the consequences of a food borne illness outbreak (an incident in which 2 or more people are down with similar illnesses after eating the same food).

Hence, the rationale of having good personal hygiene is to decrease the risk of food poisoning and ruin our restaurant's reputation. We could also save so much unnecessary costs and minimize as much contamination as possible. It also lowers the risk of people getting food borne illness. Therefore, this shows how much personal hygiene pays off, be it in our daily lives or work. Thus, let us all work together to strive for a clean & healthy working environment!