Summary - Jasmine's

Personal Hygiene: Health & Illnesses

It is very important to have personal hygiene to prevent food contamination as there are many chances to contaminate the food while preparing.

Here are some points to take note!

• Maintain good general health with regular checkups! 

if we are too ill, do not force ourselves to handle food. Stay at home and rest!

• Keep any burns or break in the skin covered with a clean, waterproof bandage. 

A blue bandage is normally used in the kitchen as it is to differentiate the blue bandage easily if it were to accidentally drop into food during preparation. 

The best way is to put on the bandage and wear gloves if there are any cuts on the hands :D

• Cover the mouth or nose with a tissue when coughing or sneezing and wash the hands afterwards. 

Hygiene Aspect of Food Premises: Equipment Layout and Product Flow

What are some of the reasons to have a well-designed kitchen?

1. Easier to maintain hygiene and reduces the chances of cross contamination of food. 
2. Allows for easier movement of people.
3. Reduces the chances of accidents happening.

Here are some factors for a well designed kitchen

          1. Work flow 

•  By minimizing the number of times food is handled and staying in the temperature danger zone (5°C to 60°C)

Some examples would be : 
Locating the storage area near the receiving area to prevent delays 
in storing food. Placing preparation tables near the refrigerator and the freezer to 
prevent delays in storing foods.

          2. Contamination

• Our kitchen layout has to minimize the risk of cross contamination of food. 

For example, 
Do not place a food preparation sink next to a dirty-soiled utensil
table. 
There must be a proper division between the product and non-product 
areas. 

          3. Equipment accessibility 

• The layout has to ensure that the equipment is accessible for cleaning
• In addition, it does not obstruct the product flow.  

This is an example of a good kitchen layout. Note how there are no 
cross paths so as to reduce the chance of cross contamination of food, 

Here is another example of a good product flow. 

This is an example of a poor product flow, note how there is 
a cross in paths which induces the chances of cross contamination.

Here is another example of poor product flow, 
note how the paths are so close together. 

Hope this information will be useful! :D