General Hygiene Of The Kitchen
In the kitchen, hygiene means taking the raw ingredients of food, preparing them, and moving them to the customer's table in the time that passes, to prevent the proliferation of germs and try to stay away from germs. In order to understand the rules of h
In the kitchen, hygiene means taking the raw ingredients of food, preparing them, and moving them to the customer's table in the time that passes, to prevent the proliferation of germs and try to stay away from germs. In order to understand the rules of hygiene, it is essential that a cook at least has sufficient knowledge about microorganisms. We need to know that germs exist on things, in the air, on the ground, in food, in the body, in hands and in everything, by multiplying and infecting them, disrupting human health. Cooks, in particular, should never take this issue out of their minds. An unhygienic kitchen is unbecoming for a business that practices the art of cooking. In addition, the authorities do not permit an unhygienic situation.
TYPES OF MICROORGANISMS, HEAT DEGREES AFFECTING REPRODUCTIVE ENVIRONMENTS
Microorganisms are very small living beings that are not visible to the eye. They feed on foodstuffs. They produce toxin (poison) and reproduce very quickly in the appropriate environment. Some of these are very necessary (yogurt, dough etc. ferment); some (pathogens) can be very dangerous to human health.
They consist of a single cell and are one-thousandth the size of a millimetre. Half a billion bacteria weigh only one thousandth of a gram. Pathogenic ones of bacteria pose a great danger to health. These pathogenic microbes can also be transmitted to food in several ways. The effect of air: some microbes need oxygen. Some people like the stuffy environment.
These microorganisms, called fungi, often cause spoilage of food. Some of these can disrupt human health by producing a very dangerous toxic substance (toxin), or even cause death. It is also known that they cause liver disorder. Some of these molds are also useful. These are used in making cheese (Roquefort cheese). Mildew formation environment: - moisture and humidity-airlessness-long time storage
They are single-celled organisms. They reproduce by sprouting and dividing in warm and watery environment. These microorganisms are used in fermentation and fermentation. These can lead to spoilage of sweet foods. There is no harm to human health. They die during boiling or cooking.
In the kitchen, the virus doesn't really matter. Viruses are very interesting living microorganisms. Because they are so small, they can only be seen with an electronic microscope. Because they cannot feed themselves, they can only reproduce by living inside other living cells. They enter the living cell and consume its enzymatic secretion, enabling the formation of hundreds of new viruses. The living cell explodes and dies, and the idle viruses continue to multiply by attacking other living cells. Viruses infect humans with water and food. - The most effective method of eliminating viruses, high heat (sterilization), disinfectant and antiseptics. Quick proliferation of microbes the main factors that enable these microbes to grow quickly are: - moist or watery environment with nutrients. - The existence of a suitable heat environment. As it is known, all these conditions are present in the kitchen environment and in the food items themselves. The rate at which microbes multiply is very high. A single germ can create millions of microbes in a matter of hours. If protective measures are not taken, food items will deteriorate in a short time and become invincible. The few microbes found in fresh food items are not dangerous. However, these can become dangerous by reproducing excessively and producing toxins.
BATTLE WITH GERMS
Environments for preventing or destroying their proliferation-destroying nutrients-arid environment-acidic environment-temperature above+65°c-cold air: from +10°C (downwards) the activities of microbes begin to slow down. At -18°C, however, their reproduction stops completely. The freezing thing, unfortunately, doesn't kill the germs, it just puts them to sleep. As the heat rises, the microbes begin to increase their activity. It is useful to know that there is no toxin generation event in microbes under + 3°C or in an acidic environment. A temperature between 0°c and +3°C is needed for the transport and storage of fresh animal foodstuffs. Frozen foodstuffs should also be carried and stored at or below -18°C (between -18 and -25°C). Some microbes die from - +65°c. Some, however, maintain their vitality even at +110°C or higher, and when the environment warms, they return to their former state. - Disinfectants, antiseptics, bactericides and some rays are effective in the destruction of microbes.
CLEANING AND DISINFECTING OPERATIONS
The purpose of cleaning and disinfection is to keep the tools, equipment, place and body in the environment where the hygiene rules see fit. - Cleaning: to wash and purify the dirt that is seen or not seen. That is to provide physical cleanliness. Cleaning = to remove dirt-disinfection: to destroy germs for a limited time. That is to provide the sanitary environment. Cleaning and disinfection products today there are many cleaning and disinfection products. The features of using these products, most of which are new, are also different. Users must be aware of the product they will use. The products to be used should be economical, good cleaner and virulent. It should not be toxic and corrosive. It should not harm the environment and human health. All cleaning and disinfectant products to be used in the kitchen should be kitchen cleaning and disinfectant products which can be used in the kitchen environment. Products of known brands should be preferred.
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