Curso de manipulación higiénica de los alimentos - AGENCIA GUBERNAMENTAL DE CONTROL

Summary

The transcript focuses on the importance of kitchen design and standardized operational procedures for hygiene. It covers various aspects such as lighting, water, and gas supply, layout, and materials to prevent contamination and accidents. The script also emphasizes the need for proper storage, waste disposal, and cleaning schedules using appropriate chemicals and equipment. It highlights the significance of maintaining cleanliness and hygiene in food establishments to ensure food safety and prevent cross-contamination.

Takeaways

• 🏗️ Kitchen design and standardized operational procedures are crucial for facilitating tasks, reducing accidents, and preventing contamination.
• 🚪 Doors should be anti-panic or swing without a door handle to prevent contamination and pest entry, and should have a metal threshold to block light and pests.
• 🚫 The use of porous materials like wood in receiving areas is prohibited to prevent pest infestation.
• 🏢 It's essential to have proper ventilation and pest control measures, such as plastic curtains and mosquito nets, to maintain hygiene.
• 🧱 Walls and ceilings must be smooth, washable, impermeable, and light-colored to facilitate cleaning and prevent the accumulation of dirt.
• 🛠️ Work surfaces should be smooth, non-corrosive, and easy to clean, with materials like stainless steel or granite being preferable over wood.
• 🗑️ Proper storage and disposal of waste are necessary, with separate, well-ventilated, and clean areas for waste storage to prevent contamination.
• 💧 Adequate water supply, including hot and cold water with sufficient pressure, and proper electrical and gas installations are essential for a kitchen's operation.
• 👔 Staff should have designated changing areas and hygiene facilities, including showers, handwashing stations, and first aid kits, to maintain personal and food hygiene.
• 🧼 A written cleaning plan is necessary to ensure the establishment's hygiene, outlining tasks, responsibilities, and frequencies for cleaning and disinfecting procedures.

Q & A

What are the essential elements of a well-designed kitchen?

A well-designed kitchen should have standardized operational procedures, proper sanitation facilities, and a layout that considers the supply of light, water, and gas. It should also have an organized arrangement of different sectors, with attention to details from the floor to the ceiling to facilitate tasks, reduce accidents, and prevent contamination.

Why is it important to have anti-panic or swing doors in a kitchen?

Anti-panic or swing doors are important because they help prevent contamination by ensuring that they do not have gaps that could allow pests to enter, and they facilitate the flow of traffic without the risk of doors being propped open.

What materials should be avoided in the reception area of a kitchen?

Wood and other porous materials should be avoided in the reception area of a kitchen because they can harbor pests and are difficult to clean thoroughly.

How should the walls and ceilings of a kitchen be designed to maintain hygiene?

Walls and ceilings should be smooth, washable, impermeable, and in light colors without gaps or holes. They should have a horizontal band, at least 1.80 meters high, covered with materials like ceramic tiles, stainless steel, or epoxy paint to facilitate cleaning.

What are the requirements for the floors in a kitchen?

Kitchen floors must be non-slip, easy to clean, resistant to traffic and corrosion, and have a slope for the drainage of liquids.

What should be considered when planning the utilities in a kitchen?

The utilities should be prepared to meet the needs of the establishment and comply with the corresponding standards. Water should be potable with both hot and cold options and sufficient pressure. Electrical and gas supplies should have proper conduits and enclosed wiring.

Why is it necessary to have a separate storage area for waste in a kitchen?

A separate storage area for waste is necessary to keep it away from food preparation areas, ensure proper ventilation, protect from pests, and maintain cleanliness and disinfection. It should also ideally maintain a cool temperature.

What are the requirements for handwashing facilities in a kitchen?

Handwashing facilities should be sufficient in number, with adequate dimensions for the amount and size of items to be sanitized. They should also include soap, disinfectant, disposable towels, paper hygiene, and a first aid kit.

How often should cleaning and disinfection procedures be carried out in a kitchen?

The frequency of cleaning and disinfection depends on the type of food prepared, the surfaces involved, the flow of people, and the ventilation of the area. It is essential to establish a written cleaning plan that defines what needs to be done, the methods to be applied, and the responsibilities of each person involved.

What are the common cleaning agents used in a kitchen?

Common cleaning agents include soap, detergent, cold and hot water, and degreasers. These should be chosen based on their specific cleaning properties and used according to the instructions on the label to ensure safety and effectiveness.

How should cleaning and disinfection be carried out in the correct order?

First, a pre-cleaning step should be done to remove coarse dirt and grease. Then, the main cleaning is done with detergent and hot water. After that, rinsing with hot water removes dissolved dirt. Finally, disinfection is carried out to reduce the number of microorganisms. It's crucial to clean before disinfecting, as disinfectants do not work effectively on dirty surfaces.