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If heat is used in the preparation of food, this can kill or inactivate potentially harmful organisms including bacteria and viruses. The effect will depend on temperature, cooking time, and technique used. The temperature range from 5°C to 57°C is the “food danger zone.” Between these temperatures bacteria can grow rapidly. Under optimal conditions, E. coli, for example, can double in number every twenty minutes. The food may not appear any different or spoiled but can be harmful to anyone who eats it. Meat, poultry, dairy products, and other prepared food must be kept outside of the “food danger zone” to remain safe to eat. Refrigeration and freezing do not kill bacteria, but only slow their growth.

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One of a chef’s worst nightmares is for clients to get food poisoning from his cooking. Any professional chef will admit that the standard of hygiene in a kitchen deserves top priority.The microbes on food that can cause food poisoning are controlled by heat (cooking) and/or chilling (refrigerating). These microbes spread via hands, chopping boards, cloths, knives and other utensils.

Therefore, certain protocols are put in place in a kitchen and are religiously followed by all the staff.

• Personal hygiene are extremely important. Fingernails, hands, hair, etc should be kept clean.
• No dogs or cats are allowed in cooking establishments.
• Plastic gloves can be used when washing dishes. This makes it possible for the dishes to be washed in very hot water.
• Using hot water has the added bonus that dishes dry quicker and tea towels, a germ-carrier, do not have to be used.
• Paper towels or sanitary wipes can be used instead of cloths.
• Use diluted bleach in washing-up water.
• Different chopping boards should be used. One for raw food, one for cooked food and one for smelly food like garlic or onions.
• Refrigarate food as soon as it has cooled down and be sure to cover it with plastic to avoid cross-contamination.

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