Summary - Avan's

Personal Hygiene- Hand Washing

Hand washing is not just about rinsing our hands, but about cleansing the part that comes into contact with food from most harmful microbes. As a chef, we should all be equip with the proper techniques of hand washing. However, only knowing the correct method is insufficient. We should also be aware of the incorrect techniques for us to identify the rationale between both systems of hand washing, so that we will constantly be able to recognise if we unknowingly washed our hands improperly. Proper hand washing techniques involves thoroughly washing our hands in warm water with soap to kill and/or remove microbes in between our palms, back of our hands, between our fingers, our finger nails, our thumbs and our wrists.

Hygiene Aspect of Food Premises- Building, Material Used, Flooring, Interior Walls and Ceiling

The structure and layout of the kitchen plays another major role in ensuring minimal food contamination. The gist of it is to have a safe kitchen for our chefs that is built from suitable materials that is able to withstand the tough and prolong use of the kitchen that  allows easy identification of grease and dirt to be removed. This suggests that there should be as little crevices and hard-to-reach corners in the kitchen. With that all being said, the building of the kitchen should be safe for users, and minimise the cross contamination between cooked food and raw food. The material used for flooring, interior walls and ceiling should not have crevices or designs that can trap dust. It should also be able to resist the high heat of an Asian kitchen, and be of high durability. Lastly, they should reflect light so that dirt and grease can be spotted easily to be promptly removed.