WHAT EVERY COOK SHOULD KNOW ABOUT FOOD HYGIENE

Certain diseases can be passed to the whole family by the one who cooks the meals. This person should therefore be required to follow basic hygienic procedures.
Washing the hands carefully before starting to prepare the food is first and foremost. This should include scrubbing under the finger-nails with soap and water and a brush; thus disease germs that lurk under the nails will be removed before the handling of food begins.
The premises where the cooking is done should be kept as clean as possible. All peelings and garbage should be kept in covered containers whether inside or outside the house until finally disposed of.
The cook should be instructed to use only clean towels for wiping the glasses and other items of tableware.
From a health point of view it is shocking to see a cook or "bearer" use the same cloth for this purpose which he uses to wipe the dust off the tables or the sweat from his brow. Such practices spread disease. The cook should have a handkerchief For covering his mouth and nose when coughing or sneezing and this should be used for nothing else.
All vegetables and fruits should be washed thoroughly before being cooked or served. This is important for foods served raw such as salads, and fruits that cannot be peeled such as grapes. Those that can be peeled should be washed first and peeled. Washing in potassium permanganate solution. The best procedure for disinfecting food that is to be eaten raw is to let it rock for 30 mins in heavily chlorinated water, rinsing well with clean sterilized water afterwards.
Handling drinking glasses by the part that comes in contact with the mouth is to be strictly avoided. The glass should be grasped near its base, the fingers being kept away from the drinking edge.
After the meal, the dirty dishes and cutlery should be washed immediately, it should be put away in a closed cupboard.
Before employing a new cook it would be well to require a routine medical check-up.

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Posted in: food