HYGIENE THE BIG BANG
IN THE HOTEL INDUSTRY Cooking food is a Unique and a Creative Art for the survival of man. From the Stone Age to Atomic Age cooking has improved and still improving a lot. The main difference is that in the past cooking was without any proper precautions, taste and nutrients. But lot of changes has been observed in the Atomic Age where cooking is made more Colourful, Tasty, Creative, Carved, Healthy and Body- Building. Where people have become very Broad-minded and they expect more delicious and colourful food to satisfy there taste buds and they want to try new Cuisines like International Cuisines like Continental Cuisine, Chinese' Cuisine etc. The Nerve-Center is the Kitchen where Health and Hygiene together with Sanitary Conditions makes the food consumable. Primarily Kitchen is the first house of women as there is a saying that,1 The way to reach man's heart is by stomach'. It cannot be denied at this stage that man has triumphed over woman's art. In today's generation people prefer eating food in Hotels may be celebrations like Festivals, Parties, Weddings and meeting Friends and Family. People expect a delicious and safe food. In order to keep guests expectations and serve a safe food hygiene has to be maintained in Hotels. As hygiene plays a very Crucial role. In Hotel there are different Departments and hygiene has to be maintained in all the departments starting from the time food is received till the service, and a small mistake if occurs at any step will disturb the entire processing of food and results in food borne illness cases. When we are talking about Hygiene and Sanitation it is important that Hygiene should not only be maintained in Hotels but should also be maintained personally like grooming and Food handlers maintaining good state of health As Food Handlers health goes in hand with the Customers health. Then only Hygiene is said to be complete. The important area is kitchen where hygiene has to be maintained. The kitchen is not made up of four walls, with few utensils, a sink and a tap with running water but in fact a kitchen is the nerve-center for the preparation of healthy and nourishing food that will keep ourself in a sound health and thus finally prevents us from becoming victim to various diseases. The kitchen is the area where contamination takes place and to avoid the contamination hygienic conditions should be maintained in the kitchen. Normally the kitchen should be free from all kinds of dust, ,dirt, pests etc. and also to keep cooking utensils clean and non - oily and sanitize them to reduce the bacteria to safe levels. Unhygienic environment in the kitchen is the route cause for causing several common and uncommon diseases such as Typhoid, Cholera, Dysentery and defeat the very object of cooking the food healthy. As said earlier the kitchen is the back bone for cooking manner. So the kitchen should be planned with various kinds of arrangements such as the floor is dry, water is handy and the cooking provision are at hand to use easily and keep the stove and refrigerator in perfect order equally, fresh air should be blown in and out in the kitchen and thus keep the Food Handlers in a mentally fit condition and prevents from various health problems like weakness, anemia. The Food Handler should ensure that all these are followed strictly in maintaining the kitchen. In a kitchen the existences of sanitary conditions are essential while cooking our day - day food. The sanitary conditions controls various unhygienic elements in the kitchen and so it is at extremely important to maintain each and every sanitary conditions in the kitchen. 1. Such as clean water, clean surroundings in and out of the kitchen and last but not least keep our clothes neat that is by maintaining personal hygiene and by using aprons thus makes the cooking easy, flexible for speedy cooking as per time scheduled. 2. Sanitary conditions provide us with the power or energy to fight with immunable diseases not coming with in the kitchen but from the outside when the surroundings of the kitchen is dirty and unclean in fact it has been well defined that cleanliness is next to godliness and so cleanliness must be maintained in every aspects and activities in the kitchen. Hygiene and Sanitation are the twin sisters for a good and robust health. In order to maintain the sanitary conditions proper training has to be given to the employees as when cooking vegetables or other food of different nature when combined together will lead to chemical action and thus results in FOOD POISONING where cooking food becomes useless. Contamination of food and various other ways do enter the kitchen unknowingly as a result of which we suffer from contamination of food. It is caused due to different kinds of ill -habits like : 1. Tasting one kind of food and then tasting again the other kind of food with the same hand or laddie. 2. Using stale food or leftover food for consumption so as to avoid cooking again thinking that considerable time is saved where as the whole activity of such nature doubles or triples the health of the consumer greater loss of not only of health but also in making us to visit a physician for curing illness. 3. Cold food which cannot be relished as it would be in requisite temperature also causes contamination of food despite the fact that it can be prevented because PREVENTION IS BETTER THAN CURE. 4. Washing vegetables with water and then using the same water to wash other vegetables it leads to cross-contamination. 5. Knives used for cutting non-veg foods and then the 6. Cloth used in the kitchen to wipe the dirt, water and then same cloth when used to hold utensils and this leads to cross-contamination. In this way contamination occurs in many ways which leads to food borne illness and in severity it leads to death. Strictly speaking " FOOD BORNE ILLNESS " cases can only be avoided when Hygiene and Sanitation is maintained in Hotels. By maintaining this there is no chance for the food to be spoiled, wasted and no more food borne illness cases, Hotel is grated and guests are happy. As maintaining Hygiene is not only good for the company and customers but also to maintain ourself as it is our responsibility to keep the environment safe and healthy. By : MARGARET MRINALINI. T Asst Proff CULINARY ACADEMY OF INDIA Disclaimer: Article submitters are solely responsible for the content of their articles. ArtiLib can't be held liable for the contents of the articles. Report Abuse | Browse By Category |
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