HYGIENE IN THE KITCHEN: GUIDE – Many people are convinced that the greatest number of food poisonings take place in the catering sector, while in reality it is in the domestic one that the vast majority of cases occur. Often, however, it is difficult to bring back any symptoms of malaise with the consumption of a certain food prepared at home. Here are 10 tips to get the most out of hygiene in the kitchen .

First of all it is necessary to check the integrity of the package and check the label with particular reference to the expiry date. The poultry must have a rosy glow while the red ones a bright red color, the packaging must be free of dripping or serous fluid. The packaged fresh cheeses must not present mold or condensation. The eggs must have a clean shell, free of residues and intact, without breaks. The canned preserves (for example, tuna) must be free of rust, bulges and dents. The fresh fish it must have bright colors, a pleasant smell, a prominent eye, clear and without spots, bright red gills and a rigid body with firm meat. If the fish is already filleted, check that the flesh is compact and the skin is shiny.

HYGIENE IN THE KITCHEN: GUIDE – Personal hygiene care. Millions of micro-organisms live on our skin, often of bacterial origin, which can be contained through careful personal hygiene. The hands, in particular, must be impeccable: nails cut as short as possible and without enamel. In the kitchen, then, rings, bracelets, watches, which tend to be favorable and bacterial contaminations are absolutely forbidden.

Hand washing must be done with soap and hot water between one phase and another of the work. Then it is good practice to dry them with clean towels, better if disposable.

Even the hair is a vehicle of germs and therefore will always be collected and covered with a hat.

Appropriate clothing. In the kitchen, special, light-colored clothing is required (in order to more easily see dirt residues), distinct from what is used outside or in the room.

Hygiene and Preservation of food and raw materials. The first rule is to always check that the goods purchased are packaged properly (if the packaging is damaged there is a risk that micro-organisms and parasites have “populated” the food).

It is essential to avoid contact with the air as much as possible using special lids and films. It must always be remembered that heat is the number one enemy of bacteria, therefore food should always be served hot at at least 70 ° C.

To prevent germs from reproducing during the cooling phase, the temperature should drop from 65 to 10 ° C in a period of time not exceeding two hours.

Attention during the defrosting phase. It would be advisable to thaw food in the refrigerator (especially meat and fish) and not at room temperature, to avoid sudden changes in temperature that could alter the taste and cause the proliferation of bacteria and other microorganisms.

The microwave oven is also widely used in restaurants, practical and fast, although there are conflicting health opinions related to its use, especially for thawing food.

Taste the food the right way. When tasting a dish in preparation to check its taste and degree of cooking, care must be taken that the saliva does not end up in the dish, for example using the same spoon. In fact, there are billions of microorganisms inside the mouth that could contaminate the food. Better then use a clean spoon!

Program the dishwasher with an appropriate wash. Depending on the load, the dishwasher should always be reprogrammed accordingly. This is to prevent food residues from sticking to the crockery which would be an ideal place for bacteria to proliferate.


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