Clean catering : a handbook on premises, equipment, and practices for the promotion of hygiene in catering establishments.

  • Great Britain. Ministry of Health.
Date:
1963
Catalogue details

Licence: Public Domain Mark

Credit: Clean catering : a handbook on premises, equipment, and practices for the promotion of hygiene in catering establishments. Source: Wellcome Collection.

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    In a favourable environment germs multiply very quickly ;, for this they need nourishment, moisture and warmth. Meat and meat products are the foods most commonly associated with food poisoning but other items such as custards, trifles and gravies are also ideal for the growth of contaminating organisms. Refrigeration will retard the increase but will not kill the bacteria. Whilst the temperatures reached in most cooking processes will kill them, slow cooling at normal kitchen temperatures again offers the opportunity of contamination and encourages the rapid increase in the i of germs present in the food. The first essential therefore is to prevent contamination. There are a few kinds of germs which leave in contaminated food a poison which resists heat and such food cannot readily be made safe. The second essential is to prevent any germs present from multiplying. After cooking therefore all food not consumed hot should be cooled rapidly to below 50°F. (10°C.). Normally good catering practices will help to prevent contamination and possible multiplication of bacteria while maintaining the quality and palata- bility of the food. Foremost of these is the sensible provision and use of the hot plate, larder, refrigerator and deep freeze. All catering establishments, whatever their size, should have adequate controlled temperature storage, and this should be a prime consideration in designing the layout and working order of the business. This booklet aims at presenting practical advice toward good design, lay out and personal practice. It does not set out to interpret the law. The suggestions are offered as being useful to all caterers who have the cause of clean and safe food at heart. iv