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

Agencia Gubernamental de Control

6 Feb 202015:19

Summary

TLDRThe 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.

Outlines

00:00

🏭 Kitchen Design and Standardized Operational Procedures

This paragraph emphasizes the importance of kitchen design and operational procedures in maintaining hygiene and safety. It discusses the need for well-planned facilities, including proper lighting, water, and gas supply, as well as the layout of different areas to prevent accidents and contamination. The text also covers specific requirements for doors, walls, ceilings, and flooring, such as anti-panic features, smooth and washable surfaces, and the use of impermeable materials. Additionally, it highlights the necessity of having adequate storage for waste, proper ventilation, and a system for waste disposal to ensure cleanliness and prevent pest infestation.

05:00

🧼 Hygiene Maintenance Plan and Sanitation Methods

This section outlines a plan for maintaining the establishment's hygiene, which is crucial for ensuring the safety of food products. It stresses the importance of having a written sanitation plan that defines tasks, assigns responsibilities, and sets frequencies for operations. The paragraph explains the concept of cleaning and disinfecting, which involves removing visible dirt and then eliminating invisible microorganisms. It also discusses the frequency of sanitation based on the type of food prepared, surface types, and area ventilation. The text provides guidance on choosing cleaning and disinfecting products, such as detergents, soap, and alcohol, and emphasizes the importance of following the manufacturer's instructions for use.

10:02

🧹 Manual and Equipment-Based Cleaning Processes

This paragraph describes the stages of proper cleaning and subsequent disinfection to prevent food contamination. It starts with pre-cleaning to remove coarse dirt and grease, followed by main cleaning with detergent and hot water. The rinsing stage is crucial for removing dissolved dirt, and the final disinfection step reduces the number of microorganisms. The text advises on the use of different disinfectants like diluted laundry detergent, alcohol, or hot water, and emphasizes the importance of drying surfaces to remove water residues. It also provides instructions for cleaning equipment, handling spills, and maintaining cleaning tools like sponges, brushes, and mops. The paragraph concludes with guidance on cleaning schedules and the proper use of cleaning materials to avoid cross-contamination.

15:05

🚮 Waste Management and Sanitation in Food Preparation Areas

The final paragraph focuses on waste management and sanitation practices in food preparation areas. It advises against placing waste bags or containers on preparation surfaces and stresses the importance of handwashing after handling waste. The text also discusses the proper disposal of waste to prevent contamination of food and water supplies, the need for waste storage areas to be separate, ventilated, and pest-free, and the requirement for regular cleaning and maintenance of these areas. Additionally, it highlights the importance of maintaining cleanliness in changing rooms and restrooms, including the use of appropriate cleaning supplies and the need for regular checks and maintenance to ensure hygiene standards are met.

Mindmap

Keywords

💡Sanitization

Sanitization refers to the process of reducing the number of microorganisms to a safe level through cleaning and disinfecting. In the context of the video, sanitization is crucial for maintaining a hygienic kitchen environment, ensuring food safety, and preventing contamination. The script emphasizes the importance of sanitizing all surfaces, equipment, and utensils that come into contact with food, highlighting the need for a proper cleaning and disinfecting routine.

💡Anti-slip floors

Anti-slip floors are designed to prevent slipping, which is essential in a kitchen environment where spills and wet conditions are common. The video mentions that floors should be anti-slip, easy to clean, and resistant to wear and corrosion, with a slope for the drainage of liquids. This feature is critical for safety and hygiene, reducing the risk of accidents and facilitating cleaning.

💡Ventilation

Ventilation is the process of exchanging air between an indoor space and the outside environment. The script stresses the need for proper ventilation in a kitchen to prevent the buildup of heat, moisture, and odors, which can lead to the growth of bacteria and mold. Proper ventilation also helps in maintaining a comfortable working environment and ensuring the effectiveness of the sanitization process.

💡Cross-contamination

Cross-contamination occurs when harmful substances or microorganisms are transferred from one surface to another. The video warns against using cleaning tools that could spread contaminants, such as using the same cloth for cleaning floors and kitchen surfaces. Preventing cross-contamination is vital in food preparation areas to ensure the safety and quality of the food being prepared.

💡Disinfectants

Disinfectants are chemical agents used to kill or inactivate microorganisms on surfaces. The script discusses the use of disinfectants like alcohol and hot water to sanitize kitchen surfaces and equipment. The proper use of disinfectants is essential for reducing the risk of foodborne illnesses by eliminating harmful bacteria and viruses.

💡Food safety

Food safety encompasses the practices and procedures to prevent foodborne illnesses and ensure the quality of food. The video's theme revolves around food safety, with a focus on kitchen design, cleanliness, and sanitization practices. It emphasizes the need for a systematic approach to maintaining hygiene, which includes proper cleaning, disinfecting, and waste management.

💡Pest control

Pest control involves采取措施 to prevent, control, or eliminate pests, such as insects and rodents, that can contaminate food and spread diseases. The video mentions the use of metal thresholds, plastic curtains, and screens to prevent pests from entering the kitchen. Effective pest control is crucial for maintaining a hygienic food preparation environment.

💡Waste management

Waste management refers to the collection, transport, disposal, recycling, or recovery of waste materials. In the video, waste management is discussed in terms of proper storage and disposal of kitchen waste, including the use of covered containers and regular cleaning of waste storage areas. Efficient waste management is essential to prevent contamination and maintain a clean kitchen environment.

💡Hygiene

Hygiene refers to the practices that prevent the spread of diseases and maintain a clean and healthy environment. The video script repeatedly emphasizes the importance of hygiene in a kitchen setting, from personal cleanliness of the staff to the cleanliness of surfaces and equipment. Hygiene practices are fundamental to food safety and the overall health of the establishment.

💡Sanitary seals

Sanitary seals, also known as 'zocalos sanitarios' in the script, are rounded baseboards that facilitate cleaning and prevent the accumulation of dirt. They are an important feature in kitchen design to maintain cleanliness and prevent the harboring of pests. The script mentions that baseboards should be rounded to make cleaning easier and to comply with hygiene standards.

💡Lighting

Proper lighting is essential in a kitchen for safety and to ensure that all tasks can be performed effectively. The video script mentions the need for sufficient lighting throughout the establishment, including anti-splash protection for each light fixture to prevent accidents and contamination. Adequate lighting is crucial for maintaining a clean and safe working environment.

Highlights

Design of facilities and standardized operational procedures are crucial for maintaining hygiene.

A well-designed kitchen with proper lighting, water, and gas supply is essential.

Attention to detail in kitchen design, from floor to ceiling, can facilitate tasks and reduce accidents and contaminations.

Anti-panic doors or swing doors without a door handle are recommended to prevent contamination.

Use of wood or porous materials in receiving goods areas is prohibited to avoid pest entry.

Ventilation openings, such as windows and extractors, should have mosquito nets to prevent insect entry.

Walls and ceilings should be smooth, washable, impermeable, and light-colored with no gaps or holes.

Sanitary coving, a horizontal band from the floor to at least 1.8 meters, is recommended for easy cleaning.

Floors must be non-slip, easy to clean, resistant to traffic and corrosion, and have a slope for liquid drainage.

Supplies must meet the needs of the establishment and adhere to corresponding standards.

Adequate water supply with sufficient pressure and both hot and cold options is necessary.

Electricity and gas must have proper pipelines and enclosed wiring for safety.

Sufficient lighting is important, and each light fixture should have explosion-proof protection.

Work surfaces should be smooth, made of non-corrosive materials, and easy to clean.

Wooden countertops are not allowed; stainless steel and granite are preferred materials.

Storage areas for waste must be separate from food preparation areas and well-maintained.

A secure system for waste disposal with complete grates and pest protection is necessary.

Adequate sinks for cleaning items, with proper drainage and protection against splashes, are required.

Dressing rooms should be located to allow complete clothing change before entering food handling areas.

A cleaning plan is fundamental for maintaining hygiene and ensuring product safety.

Cleaning and disinfecting procedures should be written and include methods, responsibilities, and frequencies.

All surfaces, utensils, and equipment that come into contact with food must be cleaned, rinsed, and disinfected.

The frequency of cleaning depends on the type of food prepared, surface types, and area ventilation.

Cleaning agents should be chosen based on their specific cleaning properties and used according to instructions.

Disinfectants must have a minimum contact time and be used at the appropriate temperature for effectiveness.

Common disinfectants include laundry detergent, alcohol, and hot water, used according to label instructions.

Chemical products must be stored with their original lids and labels intact, and not repackaged in disposable containers.

Cleaning should progress from the dirtiest to the cleanest areas and from the highest to the lowest points.

Immediate cleanup of spills and proper storage of cleaning tools are essential to prevent contamination.

Bathrooms and changing rooms must be cleaned regularly to prevent mold growth due to high humidity.

A checklist for weekly cleaning is useful for tracking supplies, cleaning tasks, and schedules.