Safety and Sanitation in the Kitchen Safety in the kitchen means using precautionary methods in the kitchen to prevent an accident. Most accident in the kitchen is due to carelessness. Safety Procedures: Basic Rules of Kitchen Safety 1 . Wear appropriate, clean clothing on the lab days. 2. Never cook in loose clothes and keep long hair tied back. 3. Store knives in a wooden block or in a drawer. 4. Keep potholder nearby and use them. 5. Don’t let temperature-sensitive foods sit out in the kitchen. 6.
Separate raw meat and poultry from other items whenever you use or store them. 7. When possible use kitchen tool, not your hands to complete tasks. 8. Wipe up spills immediately. Keep the floor dry so that no one slips and falls. 9. Get a fire extinguisher and first aid kit for your kitchen. Sanitation is the process of handling food in ways that are clean and healthy. 1 . Wash your hands before handling food and after handling meat or poultry. 2. Repeatedly wash your hands when necessary especially after coughing, sneezing or using the restroom. . Wash dishes, pans and utensils as you use them, allowing them to dry on the drain board when possible. 4. When tasting foods, use a spoon ther than the one used for stirring. Use a clean spoon for each person tasting and for each time food tasted. 5. Proper garbage disposal. Introduction Coffee Machines Integrated automatic espresso machines to deliver the perfect espresso or cappuccino, grinding beans to your preferred texture; for small or large cups, all with the press of a button.
Cookers Freestanding Stand alone cookers come in a range of sizes -single at 60cm, 70CM & 90cm or up to 120cm & 150cm double ovens; gas, ceramic and electric cook tops with wok and fish burners; electric or gas ovens. Full programmability, catalytic liners and rotisseries Cook tops Ceramic, induction, gas or electric models. In a size to suit, or choose modular pieces providing unlimited possibilities and combinations – BBQ; wok burner; deep fryer; steamer, induction, electric and gas options.
Dishwashers Manufactured in Germany and Italy to uncompromising quality standards for water and energy efficiency. Fully integrated, semi integrated or free standing models available in a range of finishes. A choice between cutlery trays or baskets in many models. Fridges Single Fridges, single freezers or fridge/freezer combinations. Special fresh chilling echnology, chilled drinking water, cubed or crushed ice. From 170 liters to 870 liters. Fully integrated; semi integrated, stainless steel, Aluminum or mirror finishes available.
Upside down, side by side – a multitude of combinations. Microwaves Combination microwaves/ovens/grills or standard microwave ovens designed for aesthetic appeal as well as technical capacity. Not Just limited to quick reheating, microwaves are ideal for preparing perfect fish, meat and vegetable dishes. Ovens Ovens to bake, steam, and roast. Perfect combinations of form and function and the very latest technology. Double wall ovens; 60cm wide; 70cm wide; 90cm wide. Easy clean with catalytic liners; or for complete self-cleaning look for ovens with a paralytic program.
Plate Warmers Built in plate warmers, allowing crockery to be pre-warmed ready for the meal. Two sizes available from Mile with a catering capacity from 6 to 12 or up to 120 espresso cups. Range hoods Extractor hoods set new standards for kitchen ventilation, not Just in technology but also in design. Finishes in glass, stainless steel, shot-blasted aluminum, all to clean and low noise level. Sinks Varying shapes and sizes and finishes: drop-ins; under mounts; freestanding, tainless steel, granite or ceramic all with designer wastes as standard.
Accessories to suit include colanders, rinsing baskets and chopping boards. Tap ware A designer collection of Italian, German, Danish, English and Australian, all setting new bench marks in innovation and style. Waste Disposals Food Waste Disposal Units The Kitchen Layout If you understand the basic principles of kitchen layout will help take much of the mystery out of the design process. The most basic layout principle is the work triangle. The work triangle is the line drawn from each of the three primary work tations in the kitchen – the food storage, cooktop, and sink.
By drawing these lines, you can see the distance you’ll walk to move to and from each area. The sum of the ideal triangle is supposed to be between 15 and 22 feet, putting each of the three appliances within two or three steps of one another. The three primary kitchen work stations which create the work triangle are: 1. Food storage – Your refrigerator and pantry are the major items here. Cabinetry like lazy Susan or swing- out pantry units adds function and convenience. Options like wine racks, spice racks, nd roll-out trays help to organize your groceries. 2.
The preparation/cooking station – Your range, oven, microwave, and smaller appliances are found in this area. Counter space is important in this section. Conserve space by moving appliances off the counter with appliance garage cabinets and space-saving ideas like towel rods and pot lid racks. 3. The clean-up station – Everyone’s least favorite activity is one of the kitchen’s most important – clean-up. This area is home to the sink, waste disposal, and dishwasher. Cabinetry for this station is designed to organize with the trash bin cabinet and roll- ut tray baskets for storage convenience. nclude a breakfast bar, desk, bookshelves, computer station, a TV or whatever in your kitchen. Triangle reloaded The work triangle however is experiencing a remodel of its own. The work triangle was designed for an age when there was only one cook, and only three appliances (fridge, stove, sink). Here are a few top tips: No leg of the triangle is supposed to be less than 4 feet or more than 9 feet. There should be no human (well, or non human, of course) traffic flow cutting through the triangle. Place the microwave near the refrigerator for convenience
Walk space should be 42″ wide to account for traffic flow and clearance of large appliance doors or large relatives Counter space on either side of the range or cooktop should be a minimum of 15 inches An 18-inch counter should be adjacent to the fridge on the same side as the handle The food prep area (minimum counter space 36 inches) is ideally located between the fridge and the sink; if the food prep area is between the sink and the range or cook top, it will involve more travel. A lower surface is best for food prep (measure 7 to 8 inches below your elbow height) In two- ook kitchens, the fridge and range/cook top are usually shared.
Two triangles can share a leg, but shouldn’t overlap An island with a second sink creates at least one more triangle, and adapts to many uses: wet bar location, flower cutting and arranging, homework station etc. Now let’s see the layouts: The single line (or Pullmann) kitchen This is a smart and simple solution for narrow rooms, ideally with one wall over 10 feet long, without windows or doors. However, this layout causes the longest Journey distances since you often have to walk from one end of the room to the other. Therefore, it’s a good idea to place the sink in the middle of the line, with adequate space separating it from the range.
Ideal for apartments and smaller homes Works well with the open designs found in many contemporary homes Small moveable table can provide eating space Can be enhanced with the addition of an island The galley kitchen This shape offers the most efficient use of space, making it the choice of many professional chefs. The two rows allow room for lots of preparation space, and moving between activity areas can be as easy as turning around. However, this shape Make sure there is enough room for opposite drawers to be open at the same time (at least 48″).
Another important consideration is to keep the cleaning and cooking areas on the same side in order to minimize the risk of accidents while moving hot pans between the sink and range. Great for smaller kitchens Appliances are close to one another Easy for one cook to maneuver Can easily convert to a U-shape by closing off one end The L-shape kitchen This is a very popular kitchen layout – ideal for a family kitchen, or for entertaining guests, since it can easily accommodate table and chairs in the same room. Using two adjacent walls, the kitchen also benefits from the lack of through-traffic.
The sink, range and fridge should be separated by a preparation area. Very flexible layout design Major appliances can be placed in a variety of areas Work areas are close to each other Can easily convert to a U-shape with a cabinet leg addition The U-shape kitchen The use of three full walls in a room offers the perfect working kitchen. The fridge, range and sink can be spaced out for maximum efficiency and convenience. This is great news for those who take your cooking seriously, as it provides the best orkflows with the shortest distances around the kitchen.
This shape also allows for large amounts of countertop and storage space. Perfect for families who use their kitchens a great deal Provides plenty of counter space Efficient work triangle Can convert one cabinet leg into a breakfast bar The island kitchen A very popular kitchen type, the island layout is perfect if you plan to entertain but requires more floor space. An independent island unit can face a dining or living area, allowing the cook to socialise while preparing. A sink here provides the optimal arrangement in terms of the kitchen’s working triangle.
Otherwise, a cooktop with a canopy over the island can form a stunning focal point to the kitchen. Built very much like the U-shaped with the addition of an elongated partial wall, the G-Shaped kitchen offers a great deal of space. Ideal for larger families needing extra storage space Plenty of counter and cabinet space Multiple cooks can function well in this layout Can convert one cabinet leg into a breakfast bar or entertaining area Cleaning and Preparation Area It is important to ensure that a high standard of cleanliness and tidiness is maintained in order to: ensure good hygiene and comply with
Legislation minimize the risk of slips and trips reduce the attraction for pests such as Flies, ants, cockroaches and rats All equipment and surfaces that come into contact with food must be kept clean and, where necessary, disinfected. A cleaning schedule is the most effective way of ensuring that cleaning is performed at the correct frequency using the appropriate chemicals and equipment. The schedule should include details of any necessary safety precautions. Cleaning records should be kept for a minimum of 3 months.
Kitchen staff/users should adopt a “clean as you go’ mentality. All spills and splashes f food and drink should be cleaned up immediately. Cleaning chemicals must be kept in suitable labeled containers and stored away from food. Cleaning equipment must be stored away from food. Only use cleaning products that are suitable for use in kitchens/food areas. All cleaning chemicals must be used in accordance with manufacturers’ instructions and Personal Protective Equipment (PPE) worn as necessary.
As with other activities, where a substance is hazardous to health, a Chemical Hazard Risk Assessment should be conducted. Due to the potential risks associated with its use bleach is not recommended, espite being an effective disinfectant. Waste must not be allowed to overflow and where lidded must be foot operated. Bins must be left empty at the end of the day and cleaned at least weekly. In addition to cleaning as you go, the following cleaning should be performed at the stated frequencies. Floors must be cleaned at the end of the day.
Work surfaces should be cleaned and disinfected at the end of the day. Fridges should be cleaned and disinfected at least once a week. Food contact areas should be cleaned and disinfected daily. Sinks, taps and drainers should be wiped down daily and thoroughly cleaned and isinfected at least weekly. end of the day and ovens cleaned thoroughly at least weekly. Used crockery, utensils, pans etc. should be cleaned as soon as possible and must not be left overnight. Ideally a well maintained dishwasher should be used for washing and drying crockery, utensils etc.
Where washing-up cloths or brushes are used they must be cleaned and disinfected frequently, changed regularly or hung to dry. If tea towels are used they must be replaced with clean ones when wet and at least daily. Clean crockery, cutlery etc. should be stored away when not in use to prevent them from becoming contaminated. Deep cleaning of walls, ceilings, extractor fans/hoods, floors behind fridges and cookers etc. should be carried out in food preparation and storage areas at least every 6 months or sooner if necessary.
When using water/chemicals to clean electrical equipment care must be taken to reduce the risk of electrical shock. Appliances should be unplugged during cleaning. Ensure plugs are dry before reconnecting. Cooking Area A kitchen is a room or part of a room used for cooking and food preparation. In the West, a modern residential kitchen is typically equipped with a stove, a sink with hot nd cold running water, a refrigerator and kitchen cabinets arranged according to a modular design. Many households have a microwave oven, a dishwasher and other electric appliances.
The main function of a kitchen is cooking or preparing food but it may also be used for dining, food storage, entertaining, dishwashing and laundry. Handling and Disposal of wastes Overview The following types of waste are regulated by either the federal or state government and require special handling restrictions: Biowaste – infectious organisms, pipettes, syringes and other sharps in contact with infectious organisms, harps (broken glass, syringes, razor blades) Radioactive Waste Universal wastes such as batteries, fluorescent light bulbs, PCB containing materials, mercury containing equipment (e. . light switches and thermometers but not manometers) Gas Cylinders, compressed or otherwise Requirements Summary The full hazardous waste requirements can be found in the Hazardous Waste Program Manual. The following provides a summary of the most important elements. Sink disposal of any materials other than non-hazardous chemical aqueous solutions is forbidden. For spent laboratory chemicals waste collection containers should be lass or plastic containers compatible with the chemical characteristics. e. g.
Hydrofluoric acid should be kept in a plastic containers while solvents should be kept in glass containers When not being used the containers should be sealed. The EPA considers open containers as treatment due to evaporation and without a specific license for treatment this is a violation of EPA’s regulations Containers must be labeled with the contents. A downloadable label is available from EH&S. Please use the full chemical name and not the symbol. Sharps and broken glass must be placed in a strong tight container and labeled. Plastic bags are not acceptable – cardboard boxes with biohazard labels are required.
It is preferred that pre-labeled sharps containers be purchased from one of Rensselaer’s approved vendors. Non-sharps biological waste can be stored in pre-labeled biohazard bags. When you want waste removed from your lab or area complete the hazardous . How Refuse and Garbage is Disposed of Garbage and Refuse Disposal, the collection and dumping or destruction of food waste and other discarded material. The proper disposal of such wastes is important because they contain matter that can decompose quickly and create unsanitary onditions. In urban areas, the wastes are usually picked up at least once a week for disposal.
In some cities this service is operated by private companies; in others, by a department of the city government. The most common method of disposal is to haul garbage and refuse to a designated dumping site. In the United States, open land dumps have been banned, and the dumping site must be a landfill. At a landfill, wastes are crushed (to reduce their volume) and covered every day with a layer of earth. The layer of earth reduces odors from the site and keeps off such disease- carrying pests as flies and rats. A landfill site must be carefully chosen so that drainage from the landfill will not pollute water supplies.
Another common method of disposal is to burn garbage and refuse in community or private incinerators. Some coastal cities dispose of wastes by dumping them at sea. The disposal of garbage and refuse has become a serious problem in many areas. Many landfills have reached their capacity; others have been improperly maintained and have been closed for being health hazards. The use of incinerators can cause pollution of the air, and disposal at sea can cause pollution of ocean waters and beaches. At the same time, the amount of garbage and refuse that must be disposed of continues to increase.
Some communities have developed methods for using garbage and refuse as a fuel. The wastes are burned in specially designed furnaces to produce steam. The steam Other communities have promoted recycling and composting as a means of reducing the volume of wastes. Recycling consists of processing discarded products to obtain materials for new products. Such products as newspapers, glass containers, and aluminum cans are very suitable for recycling. In the most common kind of recycling peration, products that are to be recycled are not discarded with other refuse; instead they are taken to a central collection point called a recycling center.
The materials collected at the center are then sold to various manufacturers. In composting, grass clippings, leaves, and other organic matter are mixed with layers of soil to promote decomposition of the organic matter. The resulting material is used as mulch and fertilizer. Handling Pests in the Kitchen The best way to eliminate pests is to prevent them from entering and finding food. Keep it clean – Clean all spills right away. Consistently mop floors and wipe down ountertops and tables. Isolate garbage – Use tight-fitting lids on waste receptacles. Throw out garbage promptly.
Wash your garbage cans every day. Seal points of entry – Make sure all windows and doors are tightly sealed. Do not leave open unscreened windows or doors. Cover vents and drains with screens. Inspect new supplies – Check incoming inventory for roaches, pantry moths and other insects. Immediately dispose of anything suspect. Common Pests in the Home Flies: These pests can walk upside down on ceilings and on glass surfaces. They may carry a wide range of diseases including food poisoning bacteria. DIY fly products, professional fly control services and fly killer units are available from Rentokil.
Ants: These pests often enter houses in search of food. Ant nests are often located on lawns, in warm, dry soil and under paving – look for finely powdered soil. Ant control services and DIY ant products are available from Rentokil to treat ant problems. Wasps: Wasps can be a real problem in your garden and they often enter houses through open windows. Wasp stings can be very dangerous. Large wasp nests can contain over 25,000 wasps and can be found in lofts. Wall cavities, trees, bushes and nderground. Learn more about DIY wasp products and professional wasps nest treatment.
Mice: These pests like to nest indoors in warm, tight spaces. They are prevalent in attics. Mice like to nibble on household objects and particularly enjoy cereals. They can also spread disease. Rentokil offers DIY mouse products and also provides professional mouse control services. Rats: The Brown Rat is the most common in the UK. These pests prefer to live which may lead to a fire hazard. Rats can also spread diseases. Rentokil offers DIY rat products to get rid of rats as well as professional rat control services. Spiders: These pests are harmless but nevertheless often feared.
They can be beneficial as they eat flies and mosquitoes in the home. Learn about pest control services for spiders. Moths: Common Clothes Moths can be a real nuisance in the home. They lay sticky eggs on natural clothing. Their white caterpillar larvae do the damage by eating clothes, carpets and upholstery. They can be very destructive. Learn more about DIY moth products and moth pest control services from Rentokil. Woodlice: These pests are harmless but often seen as a nuisance. They eat leaves and rotting wood and may enter houses. Rentokil provides DIY pest control products or insects and professional insect services too.
Bedbugs: These pests can be found in cracks, crevices and under carpets. They feed on human blood and are very difficult to control. Bed bug control services are recommended to get rid of bed bugs in your home. Cockroaches: These pests like to live in warm houses, kitchens and wall cavities. They often come out after dark, feeding on any type of food and they may carry diseases. Find out about Rentokil’s cockroach control services. Don’t let pests inside! ??? Check all deliveries for pests before storage. ??? Keep doors shut when not in use. ??? Keep window screens closed. ? Keep outdoor garbage containers away from doors and windows. ??? Report holes in walls, screens or door seals. Don’t give pests water! ??? Clean spills promptly. ??? Keep storage and preparation areas clean and dry. ??? Clean mops and buckets after each use. Dry buckets and hang mops on a rack above floor drain. ??? Report dripping faucets, clogged or slow drains, leaks and other plumbing problems. Don’t give pests a place to live! ??? Inspect food storage areas for signs of pests. ??? Tell your supervisor about ANY SIGNS OF PESTS. ??? Store paper products and cardboard boxes in dry areas, 6 inches off the floors and