The hospitality industry is governed by a number of factors and one among them is to ensure that the food provided is safe for consumers to eat. Hotel Management College in India teaches all the steps starting from delivery, storage, preparation, cooking and serving of the food. Safe steps and hygienic conditions play an important role in food handling, cooking, and storage in order to prevent food borne diseases.
Storage of food:
Food items should be stored properly to ensure that they remain safe for consumption. Several methods are adopted to maintain the quality of the food. These methods are based on minimising bacterial growth, avoiding contamination and eliminating the possible risks of infestation.
The methods are discussed below:
Cleaning
Hygiene standards should be maintained and met to minimise the risk of a food borne illness. Cleaning and disinfecting food preparation areas are an important consideration. The utensils should be washed properly so as to eliminate the growth of microorganisms that cause food poisoning. Following the correct cleaning processes will also reduce the risk of flies and cockroaches in food preparation areas. Maintaining cleanliness also helps the hotel to get a repeat business. Maintenance
Maintenance is the second other most prominent factor that should be taken into account. Maintenance measures are used to ensure the smooth and proper management of the entire system. It also ensures the production of safe foods. Hotel Management College in India guide students from top to toe about all the maintenance strategies.
Personal Hygiene
Following factors should be considered to ensure personal hygiene:
- Hand Washing — ensure effective hand washing techniques are followed at appropriate times
- Minimise hand contact with food — one should minimise direct hand contact with raw food so as to avoid contamination by using appropriate utensils and disposable gloves.
- Personal cleanliness — The staff should be instructed to cover hair, do not sneeze or cough over food; cover cuts and sores; and do not wear jewellery.
- Wear protective clothing — Wear suitable clean defensive clothing and handle suitably to prevent cross contamination.
- Exclude ill staff — Staff must report illnesses. Avoid staff with vomiting or diarrhoea.
Diseases that people get from eating infected food are an important cause of illness, disability and deaths around the world. Food borne diseases are caused by bacteria, viruses, parasites and fungi. These can be prevented by proper awareness and education. Moreover, safe food handling is a key measure for prevention of ailments. Illness-causing bacteria can endure in many places around your kitchen, including your hands, utensils, and cutting boards. Wash your hands, utensils, and surfaces the right way; so as to prevent the passing of bacteria from food to your family.
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