GENERAL SAFETY & SANITATION

GENERAL SAFETY & SANITATION The main book of training I used in Culinary School became my ‘cooking bible’…to this day, I still find myself quoting it passionately, like some preacher quoting scriptures. The author of this fabulous book is Wayne Gisslen; the title, Professional Cooking, second edition. His chapter called Safety and Sanitation is so ingrained in me and my ways of teaching culinary skills that writing my chapter on this felt almost a bit plagiaristic, but it is not. I’ve adapted it, because the information it contains is so important in the culinary world. There are several loosely quoted formulas, and basic knowledge, which every cook needs to know in order to be successful in any kitchen. The knowledge I’ve learned from Professional Cooking, has helped me form these general safety and sanitation rules. I feel respect is everything, especially in regards to food. Having respect for the natural elements of the foods we consume, as well as respect for the health and nutritional contributions for the guests who are eating our meals tells so much about the success of that chef. We must maintain respect for the health aspects of the foods, as well as the sanitation in the kitchen environment, in order to keep our customers safe and content. With food preparation and handling, we face two major issues: First, cross-contamination, which is the transfer of bacteria to food from another food, work surfaces, and/or equipment. The second issue we need to be concerned with is the fact while working with foods we need to keep the temperatures out of the danger zone; between 45 and 140 F. Through my experiences in the food and beverage industry, the following are very much considered ‘golden rules’ to live by:

Professional Cooking: Wayne Gisslen, resourcs:(pages 12-21), Food Handling and Preparation Methods

Order in the Kitchen

“Cleanliness is next to Godliness” This is more than just an old adage; in the culinary world, it should be a way of life

Respect is everything when it comes to food handling. We must have respect for the natural elements of the foods we are preparing as well as respect for the health of the guests who are eating our meals. It is a wonderful feeling to bring food into your own kitchen and work with it in a clean environment that you know is free from bacteria and clutter; a place well organized where items you need are easily identified and accessible.

By respecting the food, you can take pride in what you serve. Healthy food purchasing, handling and preparation on down to the care and intricate skills in proper plating will make it an experience for everyone, and not just a typical meal.

Be Careful

Bad habits can be found in most every kitchen and this is the reason for my guide. For those of you training and building the knowledge of a professional staff, cooks and managers, you help them be successful. By improving the knowledge of your cooks, managers etc. you help make them more valuable employees therefore more valuable to your company. They are your greatest resource. Your staff is the direct connection to great guest satisfaction. The exceptional foods and fine service you present are of course the key to having repeat clientele.

If you are the at-home chef, this guide will surely make you more organized and prepared to make the best meals you can possibly conjure up.

The book used in my culinary school has become my cooking bible so to speak. I forever quote it passionately like a preacher. The author of my favorite book is Wayne Gisslen and the book is ‘Professional Cooking” second edition. The knowledge that came from that book has helped me form my golden rules in the kitchen.

With food preparations and handling we face two major concerns that need attention at all times: cross-contamination and temperature.

1. Cross-contamination: The transfer of harmful bacteria to food from another food, work surfaces, and/or equipment.

2. Temperature Control: Foods must be kept at the proper temperatures for each to be kept out of danger of going bad. For perishable items the temperature range bacteria grow quickest is 40 F to 140 F, considered the danger zone. Delicate foods held just a few degrees below 140 F for a little while too long can bring devastating effects to your guests’ stomachs. Food sickness is never pretty, always violent, and leaves a bitter taste in the mouth of your guests.

I write this guide to help you create safer food handling practices, and help you to better prevent food-borne illness. These are rules to live by in any kitchen you are working.

Bacteria

Most food-borne illnesses are caused by bacteria. It is of primary importance everyone working with food take serious responsibility for the health and safety of all who will eat their foods. I’m writing this to help people like you understand better how and why disease-causing bacteria in improper conditions and temperatures can grow and spread fast. Understanding bacteria and how fast it can multiply, and how sick it can make people, is essential knowledge and must be practiced by everyone at all times. Just a few degrees in temperature can severely affect the fine balance of life.

Science has defined many different types of bacteria. Bacteria are everywhere; in the air we breathe, in the water we drink, in the ground, in the soil on our foods, even in our bodies. There are beneficial bacteria that live in our guts, and are there to keep us healthy, to overpower the bad bacteria, and help with our digestion. But our concern is the bacterium that pertains to food.

Good bacteria are also involved in the fermentation of food products: cheese making, yogurt, sauerkraut, sourdough, and wine, beer, and spirits; and is ever-most important in the use of yeast for rising breads. Yeast is a

single-cell fungus which eats sugar to live, and grows in warm moist temperatures. Yeast ferments at 80 F, and dies at approximately140 F.

Just like the good bacteria creating growth in the beneficial fermentation of foods, the bad bacteria are lurking there in the kitchen, ready to attack and multiply. Under the right conditions for growth, a group of bacteria can double in number every 15 to 30 minutes; essentially this means a single cell bacterium could easily multiply to a million in less than 6 hours! Yummy!

Undesirable, disease-causing bacteria, also known as pathogen, is the most important category food-workers deal with. Pathogens don’t necessarily leave a detectable odor or taste in food. Most of the time, there is no way of telling whether food has been contaminated, no way by smelling it, looking at it, feeling it, or tasting it. Microscopic in size, they cannot be seen with just your eyes. This is where the old adage holds true, “when in doubt throw it out!”

For these reasons, vigilance on smart sanitation and smart storage are the only ways to truly protect foods against pathogenic bacteria. As the bacteria begin to overcome the food, some signs that the bacteria may be present are slick and slimy surfaces; discoloration of food products; offensive smells and sour odors and bad-flavors.