SayPro CLEANING AND MAINTAINING PREPARATION AND COOKING AREAS AND EQUIPMENT

Sauces and soups are understood to be high risk foods in that they are more prone to causing food poisoning than other foods. This calls for strict care in handling and preparation of such foods. Improper storage of sauces and soups may lead to ideal conditions for the growth of infectious bacteria, that is, food, moisture, warmth and time.• Larousse defines a sauce as a “liquid seasoning for food” and this covers anything from juices in a frying pan to complicated and sophisticated emulsions.• A sauce is a fluid dressing for meat, poultry, fish, desserts and other food preparations. Sauces enhance the flavour and appearance of the food they accompany. They may also add nutritional value.1.1 KEEPING PREPARATION, COOKING AND STORAGE AREAS AND EQUIPMENT HYGIENICALLY CLEAN (AC 1, AC 2)Maintaining an effective level of hygiene is one of the most important and regularly implemented practices in a service. Effective hygiene strategies and practices assist services to protect all persons from, and minimise the potential risk of, disease and illness. Many of the hygiene habits developed during childhood will continue throughout life. Most businesses are conscious of the need for a clean and hygienic business premises to be kept and aspire to do just this. However, a clean business environment is not as simple as wishing for it to be so. The main purpose of hygiene in the workplace is to produce a product that is fit to eat and to prevent food poisoning. To maintain the required levels of hygiene in the workplace everyone must:• Be continuously aware of food risks in the workplace• Follow hygienic working practicesHygiene starts with each person in the workplace and means that everyone must:• Follow the correct hand-washing procedures• Wear the appropriate clothing • Maintain the cleanliness of hair, skin, nails, and personal clothing• Follow the rules on jewelry and personal itemsEquipment used in a food preparation area may include:• Spoons, (plastic or wooden spoons should be used to stir sauces prepared in a metal pan because a metal spoon, especially when used in an aluminium pan, can discolour the sauce)• Pans• Mixing bowls• Whisks• Strainers• Graters• Knives• Chopping boardsTo keep the workplace clean and hygienic everyone must:• Dispose of waste and scraps correctly• Keep the immediate work area clean and tidy• Make sure equipment is fit for use• Keep ingredients and products in their proper placeIf everyone follows all the rules correctly, food poisoning will not be a problem.Preparation, cooking and storage areas can be breeding areas of bacteria and can harbor dirt. It is therefore important to always make sure these areas are hygienically clean. Such areas include kitchen counter tops, stoves, freezers, pantries and the kitchen itself.Floors must regularly be mopped and sanitised for bacteria. Kitchen staff should adopt the clean as you go principle, where they clean all spillages as they occur to avoid creating conditions for bacteria to breed.Conditions for bacteriaThere are certain conditions that promote bacterial growth.

Sanitising and dryingAny area that is in contact with bacteria must be sanitised. Sanitising reduces the harmful bacteria. Before cleaning any area you should know which areas need to be sanitised and what chemicals are safe to be used. After equipment or work areas are sanitised they need to be dried. This can be done by either allowing them to air dry or drying them with a towel. Air-drying is safe if the equipment is left in a well-ventilated area so the drying process is quick. Small pieces of equipment can also be dried by washing them in a dishwasher which has a drying cycle. Knives should be hand washed and towel-dried before storing.Pots and pans should be hand washed and then hung up on hooks or placed on wire racks to dry. Both glassware and cutlery should always be hand-dried to prevent streaks.1.2 FOOD CONTAMINATION THREATS (AC 3)There are various ways is which food items can be contaminated. It is important to keep food storage areas clean and hygienic to eliminate the risk of contamination and food spoilage, which will increase costs to your organisation.Food contamination: refers to foods that are spoiled or tainted because they either contain microorganisms, such as bacteria or parasites, or toxic substances that make them unfit for consumption.Food storage areas need to be kept clean and hygienic to prevent or protect them from the following:

It is important to keep storage areas clean to prevent contamination. Pests are always attracted to food, so to control pests in storage areas you should:· Keep the storage rooms, cupboards and shelves, fridges and floors clean.· Clean spillages and breakages.· Keep packaging tightly sealed to keep in freshness during storage and to keep flies, ants, insects and rodents away.· Clean the fridge to remove spills and spoiled foods.· Remove all refuse from storage areas

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