Hygiene and Sanitation in Cold Rooms

Every person wants to live in a healthy, clean environment and consume safe food. It is not only up to us to protect our health and lead a healthy life. The individual and the society must be careful and sensitive about health issues and take care to eliminate the factors that are harmful to health.

Especially those who work in sectors such as tourism, service, food and beverage, which are closely related to public health, should show this care more. Because they are primarily responsible for their own health and the health of the people they serve. The service provided in accordance with the sanitation and hygiene rules will increase the quality as well as protect the people receiving the service from various diseases.

- Sanitation:

It means health and cleanliness. Today it is defined more broadly. It is to make the necessary procedures in accordance with the health and cleaning rules in order to purify the environment from the disease-causing microorganisms.

-Hijy by:

It is the health science that talks about these issues and all the precautions that should be applied to keep the body, the environment clean and to protect against diseases for a healthy life. A cleaned environment may not be hygienic. In order for the cleaning to be appropriate in terms of hygiene, factors such as microorganisms, chemicals that harm the invisible human health, and chemical substances must be eliminated.

- Cleaning:

It is the physical or chemical removal of dirt or dirt residues that can be seen in any environment.

- Disinfection:

It is the process of reducing the number of microorganisms that can cause diseases by removing or removing them from the environment.

- Food safety:

Removal of foodstuffs from all kinds of spoilage and contamination factors is suitable for consumption.

-Infection:

Plant, animal and soil originated foreign substances, drug residues, metallic and biological contaminations; plastic material, detergent, disinfectant, radioactive material residues and all kinds of undesirable substances that are harmful to human health.

- Food Producing Business Place:

These are the facilities where the classification, processing, evaluation, stabilization processes of the foodstuffs starting from the raw material are made and the foodstuffs are stored to be sent to the sales places and the places to be considered as complementary to these facilities.

- Food Chain:

Starting from the raw material in the production of foodstuffs are all the stages of preparation, processing, manufacturing, packaging, storage, transportation, distribution and placing on the market.

- Cold chain:

It is the compulsory cold storage, cold transportation and similar processes that must be applied in order to maintain its own characteristics at every stage from the production of foodstuffs that require cold chain to consumption.

Hygiene and Sanitation Rules

Sanitation and hygiene rules, which are important for the protection of public health, must be well known and implemented by those working in the food and beverage industry, and the protection measures taken must be of a high standard. Otherwise, the foods necessary for our health may cause illness, poisoning and even death of the people who consume them by getting contaminated with physical, chemical and microorganisms as a result of the wrong cleaning habits and practices of the people preparing them.

* Expectations of conscious customers from businesses serving the food and beverage industry in recent years:

* Quality, safety, economy and cleanliness in the foods they eat,

* Eating in a clean environment,

* It is a good and quality service.

* It is possible to list the disadvantages faced by businesses that ignore sanitation and hygiene practices as follows:

* Customer insecurity and loss,

* Decrease in sales and production losses,

* Legal practices and penalties,

* Depression of staff and loss of motivation,

* Prestige and image loss,

* Mandatory re-training of staff.

Be sure to follow the sanitation rules in your daily life and work environment.

- Sanitation rules are:

* In order to maintain health, body cleaning and maintenance should be done continuously, as required.

* People with infectious diseases should be prevented from working in food production and service without treatment and hygiene education.

* Pollution caused by food workers must be prevented.

* A clean apron should be worn during work.

* Bone or cap should be worn to prevent hair from falling out.

* While wearing, a mask should be worn while avoiding intense contact and working.

* Gloves should be used where necessary to minimize hand contact, if there are wounds or burns on hand, it should be covered with tape and gloves should be used.

• Should be careful about hand cleaning and after handling raw foods at every stage, after sneezing, coughing, mouth, hair handling, etc.

hygienically wash.

• Eating, chewing gum and smoking should be avoided in food production and service areas.

• Improper behavior, such as sitting on work benches, should be avoided.

* Hand, face should not be washed in sinks and faucets in kitchen, preparation areas and dish areas.

* Shoe cleaning should be done in antiseptic mats or pools in the kitchen entrances and toilet exits.

* Healthy, high quality and clean foods should be purchased.

* Buying food from a reliable place

* Avoiding buying unpacked, open foods

* Attention to reading label information of packaged foods, production and expiry date, TSE stamp, net and gross amount, and contents section

It should be.

* Your cold tanks should be cleaned frequently.

* Cold room wall panels should be wiped frequently with wet detergent cloth.

* The product that enters the cold room should be taken first.

* Cold room temperature should be reported daily, weekly, monthly,

* Cold room usage instructions must be followed.

* It is necessary to purchase foods that have been inspected by public institutions and municipalities.

Food Points to Consider

* Egg

* Milk- yogurt- cheese

* Meats

* Vegetables and fruits

* Dried legumes and

* Cereals

* Oils

* Packaged foods,

* Canned

* It should not be broken, cracked, fresh and clean outside.

* It must be pasteurized or sterilized.

* Control must be stamped.

* It should not be muddy, dents, rotten, worn. Vegetables such as potatoes and onions should not be sprouted.

* It should not contain insects, dust, soil and should not be moldy.

* It shouldn't hurt, discolored.

* The packaging should not be damaged, holes or tears.

* There should be no bumps and leaks on the canned food.

Considerations for Purchasing Some Foods:

* The purchased food should be stored in a clean place at appropriate places, temperatures and times.

* Packaged foods, canned food, foods with low water content (cereals, dried legumes, etc.) should be stored in dry warehouses between 10 ° C and 15 ° C. The perishable foods are stored in cold stores.

* Foods in cold stores should be covered and food should be placed in clean containers.

* Foods should be grouped and placed in a certain order and not overlapping.

* There should not be animals such as cats and dogs in the kitchen and service areas.

* The cleaning of the work areas and the tools used should be checked before starting work, the work areas should be left clean at the end of the work.

* Garbage control should be done in the work areas, garbage should not be left open.

* Pest control should be done at certain times in kitchen and service areas, and necessary measures should be taken to prevent pests from breeding.

* Clean water should always be used in food production and service areas.

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Hygiene and Sanitation in Cold Rooms

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