Welcome to the third bi-monthly edition of Inside thinKitchen for 2024.
A few weeks ago, we had World Food Safety Day, an annual celebration established by the United Nations, to highlight the significance of safe food. This year’s theme is “Food Safety: Prepare for the Unexpected” and underlines the importance of being prepared for food safety incidents, no matter how mild or severe they can be. Food Safety is a critical area in hospitality, and it can never be emphasised enough since its repercussions on customer and business can be manifold.
Food Safety is largely centred around the kitchen and in this issue of Inside thinKitchen we bring the kitchen into focus. We showcase principles of food safety for commercial food preparation and service. On another note we examine a small but crucial tool to enhance wellbeing of employees in the kitchen i.e. ergonomics. Ergonomical kitchen planning has the potential to be a game changer in cutting down physical stress, making work comfortable and boosting employee morale, which is positive for business
In this issue of our newsletter, we give you a preview to some of our new brand arrivals over the next few weeks. We hope you enjoy reading our newsletter as much as we enjoy putting it together. We are always keen to hear your thoughts and suggestions so do connect with us at contact@seebagroup.com, visit our website www.thinkitchen.in or drop us a line on our social media pages under the handle @thinKitchen.
Food Safety 101
In today’s times the significance of food safety cannot be overstated. Compromised food safety standards pose not only a risk to consumer health but can also jeopardise the reputation and longevity of hospitality businesses. Thus, it is integral for the sector to have a robust food safety management system (FSMS) in place.
Food safety needs to be embedded in every aspect of operations, from sourcing to supplier development, distribution, and restaurant management. The seven steps that HACCP (Hazard And Critical Control Points), the management system through which food safety is addressed, recommends ensuring food safety are
1.Conduct a hazard analysis: analyse processes and identify where the risks are
- Determine the critical control points (CCPs) at each stage where a hazard could occur
- Determine the critical limits that must be met to ensure food safety, such as cooking temperature and time, cooling time, storage temperature and time
- Establish monitoring procedures, such as visual observations and measuring of temperature
- Decide the action to be taken when something goes wrong or a critical limit is not met: this can be further cooking or heating, if this is safe, discarding food, cleaning up spills
- Establish verification procedures to make sure corrective actions are working.
- Set up record-keeping and documentation procedures.
These basic guidelines can be used to implement a HACCP-based food safety management system, validated by 3rd party audits and adhering to stringent FSSAI (Food Safety and Standards Authority of India) standards.
Procurement
It is ideal to work with suppliers who employ state-of-the-art production facilities and who are open to products undergoing rigorous quality inspections at multiple stages from procurement to despatch. Proper temperature management is critical to food safety. Ingredients need to be transported in temperature-controlled vehicles in tamper-proof packaging. Regular mock traceability exercises should be conducted to track materials, and logistics partners must undergo frequent evaluations by independent audit agencies. It is prudent to organise raw and ready-to-eat food deliveries separately, to reduce the risk of cross-contamination. Supplies need to be unpacked in a clean area, making sure to keep an eye out for warning signs such as damaged packaging, mould, and expired use-by dates.
Storage
To prevent cross-contamination, it is best to segregate veg and non-veg products as well as store raw and ready-to-eat foods separately. Incise they are being stored together then it is essential to place raw food below ready-to-eat food, with raw meat below raw fruit and vegetables. Shelf-stable foods or cupboard foods, on the other hand, can be safely held at room temperature. Foods manufactured to remain frozen, such as ice-cream or frozen chips, should be stored in the freezer at below -18°C to prevent bacterial growth. Most food comes in packaging designed to maximise shelf life, so once this is opened, food is more prone to spoiling and deteriorating in quality. if it needs to be put back into storage, vacuum-packing is the most effective way to wrap opened foods, because it eliminates exposure to air – and therefore bacteria.
Food Preparation and Service
When it comes to food preparation, surfaces should be cleaned and rinsed between tasks, and before they are used for food preparation. Disposable cloths should be used wherever suitable. If reusable cloths or tea towels must be used, ensure they are disinfected between tasks. Separate cutting boards should be used for raw produce, raw uncooked meat, poultry, seafood and eggs to prevent of cross contamination. Fruits, vegetables and salad leaves should be rubbed and rinsed in clean water.
Food should be properly cooked or thoroughly reheated before being transferred to a hot holding. It is recommended that food should only be reheated once and should be reheated until piping hot all the way through. Dividing food into smaller portions and stirring regularly will help ensure food is reheated evenly.
Food safety also includes water safety. Ensuring water safety includes following uncompromising standards of hygiene and safety during the water bottling process, and a range of practices, from daily cleaning procedures to stringent filtration techniques, leaving no room for error when it comes to water safety.
Kitchen Staffing
It is also recommended that kitchen staff change into clean clothes immediately before entering a food preparation area. It is also a good practice to wear an apron and change it after working with raw food. Handwashing with warm running water and liquid soap is a must do for all kitchen staff. Using hairnets and disposable gloves which need to be changed as often as staff wash their hands, also reduces the risk of contamination.
Going Digital
Leveraging digital tools and processes to drive the FSMS are helpful since they provide real-time access to data, allowing for data driven decision with efficiency, accuracy and transparency. Digital tools allow for remote auditing and compliance. For example, IoT devices with sensors enable continuous monitoring of critical factors such as temperature, humidity, and air quality remotely. Sensors, RFID tags, or barcodes also make it easier to track and record important details such as date of origin, handling processes, storage conditions improving visibility through a product’s journey from farm to fork. They also allow for optimised supply chain operations. Smart refrigerators can detect expiration dates, keep track of inventory levels, and send alerts when items are running low on stock.
Teamwork
Creating dedicated teams responsible for food safety, integrating food safety and quality management procedures into daily operations and training programs are also important. Training should also include personal hygiene and sanitation practices.
Monitor and Review
Finally, maintaining, monitoring and continually improving the FSMS is important since new challenges arise and regulations change, and businesses must be adaptable to this.
Ergonomics in the Kitchen
Imagine a bustling commercial kitchen. The heat, the noise, and most importantly, the people working to create delicious meals. To ensure that the kitchen and its occupant’s function in a streamlined and comfortable manner it is important to consider an often-overlooked factor - ergonomics.
Ergonomics is about designing workplaces for the human body's comfort and efficiency. This principle needs special attention when it comes to commercial kitchens, where staff work for long periods and quite often under high pressure. A well-designed ergonomic commercial kitchen helps streamline workflow, thus increasing productivity. It focuses on optimising the work environment for easy access to appliances and food preparation areas while maintaining proper posture. A comfortable workspace lets staff focus more on their tasks instead of struggling with poorly designed equipment or dealing with postural discomfort from awkwardly positioned items.
The key principles of ergonomics include:
The Work Triangle Concept
The work triangle concept forms one of the most fundamental principles in ergonomic kitchen design. This idea connects three main areas: food storage, preparation area, and cooking space. Storage spaces need to be meticulously planned to include cold, dry and non-food storage. Then there are the cleaning and washing areas which need to be meticulously planned to ensure hygiene and food safety. Food prep zones could be segregated for vegetarian and non-vegetarian prep while cooking stations could be tailored for different types of cooking methods from sauntering to grilling. Finally, the service areas with strategically placed heat lamps and plating stations are required to ensure that the dish looks appetising before it leaves the kitchen.
An ergonomically designed work triangle can ensure that every movement from prep to plating is executed with precision. It also reduces unnecessary movements, saving both time and energy.
The right choices in kitchen equipment
Picking equipment designed with human body mechanics in mind, such as adjustable heights and easy access features helps build ergonomics in the kitchen. Planning for adjustable heights and user-friendly control allows for flexibility for each member adjust their workspace according to individual needs. Installing countertops, stoves, and ovens at suitable heights for employees, can help everyone maintains proper posture while working. This can reduce the strain on muscles and the risk of strain injuries.
Consider movable equipment and modular design elements that can be easily reconfigured to meet evolving needs. Keeping a flexible approach can also help accommodate changes in menu offerings, seasonal variations, and fluctuating guest demands.
Energy Efficiency
Choosing energy-efficient appliances which not only save money but also reduce heat output can improve working conditions within the kitchen space.
Ventilation and Safety
Proper ventilation is crucial in a hotel kitchen to maintain air quality and prevent the buildup of heat, smoke, and odors. It is important to instal a reliable ventilation system and prioritize safety by incorporating fire suppression systems, emergency exits, and proper lighting throughout the kitchen.
Slips and falls are one of the most common accidents occurring within restaurant kitchens. Slip resistant flooring can help prevent this. Rounded edges on countertops serve as another important feature contributing towards reducing workplace injuries.
Ergonomics training
It is important to train staff on ergonomic practices, both, at induction and through refreshers to promote safety and efficiency. Educating teams about neutral positions that minimise muscle fatigue, encouraging regular breaks for those standing for extended periods, promoting use of supportive footwear and teamwork when lifting heavy objects etc., all contribute towards creating a safe work environment whilst enhancing productivity.
The key objective of ergonomics is to have a secure and efficient workspace that encourages productivity and maintain employee health, fitness and safety. Ergonomics helps mitigate common workplace injuries like strains, fatigue, and repetitive motion disorders - all while increasing productivity. Better workflow also means less food wastage from mishaps due to cluttered spaces, a reduction in unnecessary movement around the workspace, which could potentially save energy. It enables faster service during peak hours to maintaining quality even during busy times.
A well-thought-out ergonomic design in commercial kitchens isn't just about comfort. It can boost productivity,enhances safety and morale, leading to better profits and lower staff turnover.