Home > Handling of various food groups

Meats and sausages:

Among all the products prepared in a kitchen, beef, pork, and poultry occupy a significant place in regards to volumes prepared, as well as potential hazards.

So that the dishes prepared with meat may arrive to consumers in the requisite hygienic condition, it is consequently one of the most demanding raw materials in regards to its sanitary condition.

It is thus important to bear in mind some aspects pertaining to the sources of biological contamination of meats:

• Sanitary condition of slaughtered animals.
• Hygienic conditions for the transportation of animals prior to slaughter.
• Hygienic conditions at slaughtering.
• Proper refrigeration and maturation of carcasses or cuts.
• Hygienic conditions for the transport of carcasses or cuts in vehicles after slaughter.
• Proper storage and handling at the plant.
• Prevention of cross-contamination.

Handling of fishery products:

Fishery products are another important class of raw materials, as they are very susceptible to contamination by microorganisms.

As a rule, the main concern regarding the microbiologic quality of fish is the possibility of alterations that make it unsafe for consumption.

Fish and shellfish are highly perishable; their proper selection and conservation on ice throughout the process (transportation to the plant) are prime factors in maintaining their commercial life.

Once the product enters the plant, it is supremely important to check the transport and temperature conditions, as is the assessment of the desirable characteristics of smell, texture, and color of the fresh product.

Storage by freezing at -18ºC (-0.4°F) has been shown to yield better results for these products. In fact, it has been found that frozen fish after being kept on ice for three days doubles its storage life without a loss of quality, as compared with only preserved fish on ice for nine days.

Defrosting procedures are similar to those recommended for meats, even in the case of small-sized items, which may be satisfactorily unfrozen in running water at a temperature no higher than 20ºC (68°F).

Handling of fruit and vegetables:

Horticultural products always have contaminants and may have a starting load of bacteria acquired from the soil and/or the water; leaves are more exposed to the air, while roots have more contact with the soil.

One of the greatest public health concerns regarding contamination of horticulture products is undoubtedly the presence of fecal matter in the irrigation water and/or in the soil, as these products may carry bacteria, viruses, or parasites.

Thus, the measures to limit or reduce the initial contamination and washing to reduce the microbial load are critical in controlling product quality. Control of these critical points is very important for preventing the propagation of agents that cause disease in humans, including bacteria, parasites, and viruses, such as the hepatitis A virus.

Washing and disinfecting fruits and vegetables should be a strictly followed routine in the kitchen, as they are the raw material for the preparation of different dishes, many of which are consumed raw.

When handling leaf vegetables, the outside leaves, which contain dirt, should be eliminated and the remaining leaves should be washed with plenty of running potable water to get rid of the deeper dirt.

Disinfection should be achieved with chloric byproducts, such as hypochlorite solutions.

Hypochlorite is used for the immersion of already washed vegetables, in concentration of 100-200 ppm for 15 minutes. This is equivalent to a soup spoon of hypochlorite solution to five liters of water. This is followed by vigorous rinsing. A longer time is not necessary, as leaves will wilt and acquire a hypochlorite taste.

Handling of milk and dairy products:

Milk offers prime conditions for the multiplication of most bacteria. This food is very susceptible to contamination, starting from the time of milking.

The most utilized dairy products in the kitchen include milk, butter, hard cheeses, and cream. However, if these are properly selected and handled upon their arrival at the plant and during their processing, their use in different preparations should pose no major hazard.

Handling of bakery and confectionery products:

The preparation of various products with ingredients that are highly susceptible to microbial contamination requires great care.

In fact, other than preparations based on flour used for bread and other bakery products, there are products that contain ground meat, such as pasties, pies, and other products that require careful handling of the raw material to prevent cross-contamination.

Confectionery products include sensitive ingredients, such as cream, mayonnaise, eggs, and fruit, which require the careful selection of raw materials and handling under strict hygiene conditions.

The preparation of ground (minced) meat products requires the use of the best raw materials available, and to bear in mind that they have a very short life. Cooking times, their conservation warm or cold, as the case may be, and reheating before serving, are crucial points to be controlled with particular rigor.

As we have seen, desserts call for ingredients purchased from well-known suppliers and for extremely careful handling, particularly in regards to their conservation. For example, raw eggs should be properly washed in potable water with some disinfectant, as they are a source of contamination by the Salmonella bacterium, which is very frequently found on them.

In confectionery, the use of pastry bags and tips for decorating preparations with cream, is very frequent. These should be carefully washed and disinfected after use; otherwise, they pose a serious contamination hazard.

Keeping these products under refrigeration as needed requires control of the temperature and time; these are crucial points of interest.

Some canned products, particularly fruit, are also used in confectionery; as they are industrially processed, they offer little hazard. Some fresh fruit, however, used for decoration, present a greater contamination risk and should thus be washed and disinfected.

Water and ice:

Water and ice are much used in food services and, as seen before, both must meet the requirements for potable water.

Today, treated, bottled waters for consumption are a reliable quality alternative when the water supply network is not available or when there is a lack of control of tanks and pipes. One must make sure that bottled water suppliers are well known and trusted in the community.

Ice is usually packaged in plastic bags or appropriate containers. However, one must always bear in mind that it can be a source of contamination.

Salads and dressings:

Preparations of these kinds of foods nearly always contain eggs or egg byproducts, such as mayonnaise. Under no circumstances should one use raw eggs, as they may be contaminated with the Salmonella bacterium. For this reason, the preparation of mayonnaise in food establishments is not highly recommended; it is preferable to use the industrial product.

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