Ensuring the environmental safety of food products.

ESSAY.

Topic: Ecology in my profession as a pastry chef.

Compliance with sanitary requirements, rules of personal hygiene in the preparation of dishes.

Sanitary requirements

Sanitary requirements for an employee of a public catering enterprise, a cook:

1. A cook may be allowed to work if he has a sanitary book, with the results of the necessary tests valid at the time of work.

2. When starting work, the cook must put on special clothes, clean, without foreign odors.

3. A chef’s hat is required to hide hair and prevent it from getting into food.

4. Before starting work, the cook must wash his hands.

Sanitary requirements for the workplace at a public catering enterprise:

1. The workplace of the cook must comply with sanitary standards.

2. The work surface must be clean.

3. Severe contamination of the working surface is not allowed.

4. There should be no foreign objects in the workplace that are not related to work.

5. All inventory used must also be clean, free of foreign contamination.

Requirements for the products used in the preparation of the dish.

1. On the surface of the products, damage caused by improper storage and transportation conditions is not allowed.

2. Foreign odors are not allowed.

Medical examination. Catering workers are exercised to prevent the spread of infectious diseases through food. Upon admission to a public catering enterprise, an employee is examined by a general practitioner, examined for bacteriocarrier, tuberculosis, helminthic and venereal diseases.

Examination by a dermatologist, blood test for RV. All employees undergo a quarterly examination for bacteriocarrier and fluorography at least once a year.

Compliance with sanitary requirements, rules of personal hygiene in the preparation of dishes.

The strictest observance of the sanitary and hygienic regime is its applied law for every catering worker and, first of all, for the cook. Strict implementation of the sanitary and hygienic regime excludes the possibility of pathogenic microbes, fungi, eggs of worms entering the body.

Excludes hit in food of toxic chemicals, foreign impurity. Of great importance is the fight against flies, cockroaches and rodents, which are carriers of contagious diseases (intestinal, tuberculosis, etc.), there should be no flies at all in catering establishments. The presence of flies is the first sign of unsatisfactory compliance with sanitary and hygienic rules at the enterprise.

Personal hygiene.

An important hygiene requirement. The skin performs a new function of human life: it participates in the respiratory process, excretion of metabolic products, etc. If the skin does not function well, the person’s well-being worsens. In addition, dirt can cause skin diseases and contamination of processed products.

Therefore, all catering establishments, especially cooks and confectioners, need to keep the body clean. It is recommended to take a hygienic shower daily before work using soap and washcloths or wash your hands up to the elbow immediately before work.

Keeping hands clean. It is of particular importance for catering workers, who constantly come into contact with food during the cooking process.

The appearance of the hands of catering workers must meet the following requirements:

1. short cut nails;

2. clean under the nail space.

It is forbidden to wear jewelry and watches. On the hands of cooks in the process of work, there may be pathogenic microbes, eggs of worms. Therefore, hands should be washed and disinfected before starting work, after visiting the toilet, when moving from handling raw materials to handling prepared food. In all other cases, hands should be washed with soap and water after each operation during cooking.

Maintenance of the oral cavity Caterers are of great hygienic importance, since a significant number of microorganisms are usually found in the oral cavity. It is recommended to brush your teeth daily in the morning and evening, and rinse your mouth after each meal. In case of colds (tonsillitis, runny nose, etc.), you should not start work without an appropriate doctor’s opinion.

Sanitary clothing. Protects food products from contamination that can get from the body, personal clothing of the cook and confectioner in the process of cooking. cap or gauze scarf; apron; scarf for. wiping sweat; trousers or skirt; special shoes.

Sanitary clothes are made of white cotton fabric that is easy to wash. Based on 3 sets per worker. Currently, they use a new image of sanitary clothing, made without pockets and a button. Put on clothes in a certain sequence; achieving a neat look; the headdress should completely cover the hair; personal clothing and footwear of the cook and confectioner should be light, comfortable and intended only for work in production.

sanitary regime. Obliges employees to monitor the cleanliness of the workplace, equipment, inventory and utensils. It is forbidden to smoke in production and in trading floors (special places are allocated for smokers). You can not eat in production areas, food residues pollute the workplace and tables. Eating meals by employees of organizations in canteens for employees or in a specially designated dining room on the trading floor.

Ensuring the environmental safety of food products.

Food safety issues. Modification, denaturalization of food. Nitrates in food raw materials. Characterization of toxic elements in raw materials and finished products. Requirements for the sanitary condition of raw materials and food production.

In order for a person to work normally and take care of loved ones, he must eat well. But often you have to eat not at home.

In this case, there are numerous canteens and cafes in which people with the profession of a pastry chef prepare food.

Such professionals work in large organizations, in the army, and in kindergartens. The task of the cook is to prepare a tasty and satisfying dish from raw products.

History of the profession

The first dishes looked just like half-baked pieces of meat or fish burned on an open fire. People have been using fire since at least the Middle Paleolithic, but they were not cooks. The first professionals who make a living from this craft are the marks of Greek civilization on the island of Crete in 2600 BC. e. For the soldiers of the king, food was prepared from selected products by a specially hired culinary master.

It is safe to assume that the older cultures of Egypt, Phoenicia, and Sumer also had professional cooks working for families of nobles and rulers.

The emergence of such a concept as sanitary standards:

Regulatory, the work of specialists. The social significance of the profession in society:

People on average eat three times a day, which ensures a stable demand for the services of these professionals.

If the pastry chef has pleased the customers with his delicious dishes or confectionery products, then he can count on the gratitude and re-visit of these visitors after a while.

Of the opening enterprises, a significant segment is catering and restaurants, which means that a good specialist will not be left without work.

The uniqueness of the profession:

The pastry chef must first of all be neat and have a neat appearance. It goes without saying that the necessary qualities include a heightened sense of smell and taste, the absence of heart and skin diseases, and the ability to simultaneously keep in mind information about several dishes prepared in the kitchen.

This is not an uncommon profession. Some masters of this business bear the proud title of chef. Such useful workers can be found even far from the coast – on the high seas. Such a cook is used to cooking for the male team of sailors, who call him briefly, but loudly – “cook”.

Profession risks:

The cook deals with boiling liquids and hot surfaces. Therefore, he often gets burned.

Such a person is responsible for the quality of the dish, and if someone becomes ill after lunch or dinner, then the kitchen will be blamed.

A good specialist can eventually become a chef in the kitchen, and in large organizations – the head of production.

Where to get a job:

Vocational schools in cities and towns successfully train people in culinary arts, but it’s worth going there only for the sake of a document, because you can become an excellent cook and pastry chef in your own kitchen – someone has to cook anyway.

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