Hygiene and Safety in the Kitchen · Food and Human Nutrition

Hygiene

Hygiene means keeping clean to prevent disease. Poor hygiene lets bacteria, viruses and parasites get into food and cause food poisoning (diarrhoea, vomiting and fever), typhoid and cholera.

Area	Rules
Personal hygiene	Wash hands with soap before cooking and after the toilet; keep nails short and hair covered; wear a clean apron; cover cuts; do not cook when sick
Food hygiene	Wash fruit and vegetables; cook food thoroughly; store food covered and cold; keep raw and cooked food apart; use safe water
Kitchen hygiene	Wash dishes with hot water and detergent; clean surfaces and sinks; remove rubbish; keep pests out; use clean cloths

Bacteria grow fastest between 5 °C and 60 °C, the “danger zone”. Cook food to above 75 °C in the middle, and keep cold food below 5 °C. Bacteria multiply by dividing in two about every 20 minutes in good conditions.

N₀ = starting number of bacteria, t = time in minutes (doubling every 20 minutes).

Starting with 100 bacteria, the number doubles every 20 minutes.

Try itHow fast do bacteria grow?

Choose how long food is left in the warm.

Safety in the kitchen

Accident	Cause	Prevention	First aid
Burns and scalds	Hot pans, steam, oil	Turn handles inwards; use dry cloths; keep children away	Cool under running water for 10 minutes; do not burst blisters
Cuts	Knives, tins	Use sharp knives on a board; cut away from yourself	Press with a clean cloth; clean and cover
Falls	Wet floors	Wipe spills at once	Rest; seek help if hurt
Fire	Oil, gas, flammables	Never leave cooking; keep cloths away from flames	Cover with a lid or damp blanket; never use water on an oil fire
Electric shock	Faulty appliances	Dry hands; check cables	Switch off before touching the victim
Gas leaks	Loose connections	Check the cylinder and pipes	Open windows; no flame; close the valve

Check yourself The danger zone for bacteria is about

Check yourself To treat a small burn you should

Check yourself Raw meat and cooked food should be

Key terms

Hygiene: Practices that keep us clean and healthy.
Food poisoning: An illness caused by eating contaminated food.
Cross-contamination: Transfer of germs from one food to another.
Danger zone: The temperatures 5–60 °C where bacteria multiply quickly.

Summary

Personal, food and kitchen hygiene prevent food poisoning.
Bacteria multiply quickly between 5 and 60 °C.
Prevent burns, cuts, falls, fires and shocks.
Know first aid for common kitchen accidents.