FOOD

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The word soup derives from the Latin word 'suppa', which refers to bread soaked in broth. Evidence of the existence of soup can be found as far back as about 20,000 BC. Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of clay containers. ( Clay container experience still exists in Ethiopia). It was popularized in the 1600s by the French 'soupe'.

What is soup and its classification?

A soup is a flavorful and nutritious liquid food served at the beginning of a meal or a snack. Since soups are mostly liquid, they're a great way to stay hydrated and full. They give your immune system a boost. Soups can help you stay off cold and flu, and they're a great antidote for times when you are sick, too! Most soups are loaded with disease-fighting nutrients 

Generally, soup can be categorized in to four groups.

1.Thin soup

2.Thick soup

3.Cold soup

4.International/national soup

1.THIN SOUP. Most of  thin soups are crystal clear, flavored, nutritious liquid, and it is prepared without a thickening agent. Thin soup is divided in to passed  and unpassed soup.

PASSED SOUP (usually strained)

Consommé

It is a strongly flavored clarified soup. It’s flavor is increased by the addition of meat, poultry, herbs, and seasonings. It is prepared with minced meat, diced carrot, turnips, onions, celery, egg white, seasonings. This mixture is placed on heat and allowed to boil and then simmered for long hours and finally strained using cheesecloth. Consommé can be served hot or cold, the color of the consommé is known as AMBER

UNPASSED SOUP

This kind of soup usually strained from major or main food items or ingredients but garnished with vegetables, meat, chicken and served.

A) Bouillon

It is a clear soup strong meat flavored. Vegetables, meat, seafood should be floating in the soup

B) Broth

Broths are similar to bouillon, but the liquid is a little cloudy and contains all types of vegetables, meat, chicken. This should be cut into regular shapes and floating in the soup. In this soup we use either barley or oat, it gives the cloudiness of the soup

2. THICK SOUP are soups which are thickened with a thickening agent, such as a roux, or by puréeing one or more of their ingredients to provide a heavier consistency.

EXAMPLES of thick soup ..

PUREE SOUP used Starchy vegetables such as potatoes, pumpkin etc, and cereals are used to make puree soup. When pureeing this ingredient in soup, usually act as self-thickness so there is no need for any extra thickening agent (pea soup, potato soup) .

CREAM SOUP: They are prepared with a puree of vegetables, poultry, fish or meat and thickened with bechamel (white sauce see sauce section) sauce or give a cream finish. (Cream of tomato soup, cream of carrot soup, cream of mushroom soup)

CHOWDERS. It is originated from America. They are thick heavy soups. thickened with potato. The base of the soup is either milk or tomato. Chowder consists of potatoes, onion, pieces of bacon, various seasonings and seafood. (clam chowder)

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 3. COLD SOUP. Cold soups are those which include natural gelatin or adding gelatin powder, or those that are thickened with starch or puree.

Cold soups are served cold but not chilled because chilling can dull the flavors and aroma of the soup. It can be thick or thin and passed or un passed, cold soups do not form separate classification.

Many soups that are prepared to be a hot soup can be changed into a cold soup by simply chilling them and making minor alterations to the structure and flavor.

Cold soups are very popular during summer and are often term as summer delight. it is served in a chilled cup or bowl. Cold consommé madrilène is a popular cold soup. Let us see some examples of popular cold soup.

EXAMPLES OF COLD SOUP:

  Gazpacho: Spanish cold soup, made of stale bread, tomato, cucumber, bell pepper,  olive oil,

  Vichyssoise: French clod soup made of purée of leeks, onions, potatoes, cream and chicken stock

4. INTERNATIONAL SOUP: These soups represent the region of origin, like the Scotch broth from Scotland and French onion soup from France. They can be thick or thin and hot and cold, do not form any separate classification. These soups are basically having a great tradition and that’s why they are known by their country.

EXAMPLES OF INTERNATIONAL SOUP:

Minestrone. (ITALIAN)

French onion soup, (FRANCE

Scotch broth,(SCOTLAND)

Mulligatawny (INDIA)

Qualities of Good Soup: Depends on

Good Stock. Every good soup starts with a good stock. ...(see stock preparation at sauce section)

Proper Consistency. Without the right ingredients and preparation, a soup may have the wrong thickness and consistency. ...

Good Flavor. A good soup always has good flavor. ...

Ideal Ingredients. A good soup has fresh and correct ingredients. ...

Good Texture. The properties that are related to the deformation, disintegration, and the flow of a food under force.

Hamburger is derived from the Hamburg steak  to hamburger, and Burger.which is now preceded by the prefix to indicate what kind of burger it is cheeseburger, baconburger, mooseburger etc

 Hamburger is defined as a very small minced beef meat seasoned ,pressed into a round ,flat shape, cooked and usually eaten as a sandwich in a small, round roll.

 First, the Library of Congress agrees it was Louis Lassen who invented the burger when he put scraps of ground between slices of bread for fast, easy eating. And second, Lassen's burgers are

 still served at Louis Lunch, a small hamburger shack in New Haven where Jeff Lassen is the fourth generation proprietor.

 Cuts of hamburger

The best cuts of beef for burgers: Chuck steak. Chuck is the most commonly used cut of beef in burger blends. Marbled throughout and well-balanced in flavor with a decent lean-to-fat ratio, chuck steak is generally the primary cut used in burger blends and is supplemented with one or two other cuts of meat.” fresh ground chuck” is very important.  

 Option 1. Mix one teaspoon baking soda and half a teaspoon of cream of tartar with one tablespoon of water in a small dish and pour the mixture over the beef. This is going to tenderize the meat.

Option 2. adding cornstarch to ground beef.

1-3 tablespoons work well! Option: The cornstarch is added to help create a small amount of thick sauce around the beef. Option: Add 2 cloves chopped garlic along with the taco seasoning.Ma

• Use cold butter and grate it. The most important part about adding butter to your burgers is making sure it’s a similar shape and temperature to the ground beef. For example, cubed and sliced butter left deep pockets in the beef as it cooked out, but I found that cold, grated butter makes for the perfect buttery flavor and texture.
• Be gentle when mixing and shaping. Using cold butter and beef will make handling the beef a little bit easier, but you’ll still want to avoid over-mixing or being too rough while shaping the patties.
• Salt the burgers after shaping. Instead of incorporating the salt into the burger patties, which can draw out moisture and make the patties dry, season the outside of the patties before grilling.

Here are the chef's tips to turning out the ultimate, 

        Use 80/20 ground chuck. …( This is preprepared patties 80% lean and 20% fat proportion) If you want to prepare from scratch it is recommended to use this proportin.

1. Make a thumbprint in the middle of the patty. ...
2. Season with salt and pepper ONLY. ...
3. Use canola oil, cast iron and high heat. ...
4. Flip once. ...
5. Get the temperature just right. ...
6. Don't be afraid to mix cheeses. ...
7. Add water to melt the cheese.

If the patties are overworked, the resulting hamburger will be dry and crumbly. The secret to a tender burger is handling the beef as little as possible: place the beef in a large bowl, and then gently fold any seasonings into the ground beef. Don’t spend more than 30-45 seconds mixing.

To tell if the beef is mixed properly, scooping a tablespoon of mixture, pressing it between your palms, and then turning your hand over. If the meat sticks, then it's well mixed and ready to be pressed into patties.

It’s common practice to bring meat to room temperature before cooking, but when making hamburgers, break that habit.

Warm hamburger, combined with warm hands, will make the fat melt too quickly on the grill and leave you with a dry burger.

Keep the ground beef refrigerated right up until it’s time to season and press into patties, then either grill immediately or ciover in plastic wrap and put back n the refrigerator until ready to use.

HOW TO FROM THE PATTIES

Now that we have the right burger meat, we need to make the perfect restaurant-quality burger patty. The best tip I can  

First of all, regardless of whether you cook burger patties in a skillet or on a grill don't press the patty while cooking!!! Just don't do it! You are not making it cook faster, you are squeezing all the juice out, guaranteeing you will have a dry burger.

Only flip the patty once. Don't play with the patty, let it do its thing. By flipping it once you will allow it time to build up a charred crust which adds flavor, and it is easier to time doneness, let it cook till the top appears to be turning purple and juice is starting to puddle on top, then flip, top with cheese(optional), and cook a few minutes longer. It typically will take 3-4 minutes per side before the burger is fully cooked.

Tip: Using a meat thermometer is an easy way to ensure you don't overcook your burger patties. However, with a little practice, they won't be needed for long.

The secret to grilling the best burgers is  zone heating. Whether using a gas grill or charcoal, it is best to have a hot zone and a cool zone. This allows you to get a flavorful sear on the patties over the hot side of the grill, and then move them away from the heat source as needed to regulate the temperature and ensure they don't burn before the interior comes to temperature.

Using Gas grills  in this case zone heating technique  is less important on where you can simply turn down the burner, but it still is nice to have an area set aside to move cooked patties before they are served. On a propane grill,  crank the heat up to high and grill them directly over the heat.

On a charcoal grill,  piling up a chimney of hot charcoal on one side of the grill creat a hot zone and cook directly under the grate and use a cooler zone on the opposite side of the grill. give you to form your patties is to never overwork the meat! You only want to press and form the meat as much as needed to form your patty. Any more than that and your burger will start getting dense. This is the best way to ruin any hamburger recipe.

1.Separate your freshly ground beef into chunks sized for the burgers you are making.

2. Gently form them into a rough ball shape. 

3. Press enough to ensure the meat holds together.

3. Place them on a flat surface and press them down.use wax paper to place and  cover it, they won't stick and they can be more easily transferred to the cooking surface. 

You can top your burger with whatever you want. However, the bun you choose makes a BIG difference in how great you burger tastes.  Brioche bun the most common one with a good texture . However, a pretzel bun is fantastic as well. You simply want a bun that feels light and squishy. A heavy, dense bun will steal the show from the tender burger patty.

A great hamburger patty needs equally great toppings to really hit its full flavor potential. Classic burger toppings include simple ingredients such as lettuce, onion, tomato, and pickles. However, if you are craving something new and flavorful, USE Mayonnaise, Mustard ,Pickled Red onions,Chipotle mayo,Caramalized onions,dill pickles,Big mac sauce can be used.

Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soybean paste is mentioned in Rites of Zhou in the 3rd century BC. The first record (or recipe) of a sauce, is dated back to 25 BC. It's a poem that describes a farmer making a sauce of sorts, by pounding herbs, cheese, vinegar, and oil – you could say it was the great-great-grandfather of the modern pesto!

Sauces are the melding of ingredients including stocks, wine, aromatics, herbs, and dairy into a harmonious taste. Most small sauces are based on the principle of reduction; cooking down various liquids with aromatics, wine, and herbs, to meld, concentrate, and balance the flavor and consistency.

When we point out sauces ,condiment are the main partners or ingredients for making sauces. A condiment is some sort of sauce or seasoning added to food to give it an enhanced flavor. Common examples of condiments include salt, pepper, mayonnaise, ketchup, and mustard. So, is honey a condiment? Yes, honey is a condiment and can be used to prepare other condiments as well.

The purposes of sauces ..

      A) Enhances flavor.

      B) Adds moisture,

       C). Adds eye appeal,

       D) Improves texture.

What are the two classifications of sauces?

Sauces are classified mainly in two different basis.

1.Temperature of the sauce (hot / warm/ cold.

2.Nature of the sauce (thickened / emulsified) of the sauce. These sauces are the foundation sauces for other derivative sauces which are made from these basic sauces.

                                       The  Mother Sauces

The 5 Mother Sauces,           

1.Béchamel. Béchamel, or white sauce, is a simple milk-based sauce made from butter, flour, and whole milk. ...

2.Velouté A velouté is a simple sauce made from butter, flour, and stock. ...

3.Espagnole (brown sauce) ...

4.Hollandaise Sauces ...

5.Tomato Sauces 

PRACTICAL SAUCE PREP IN THE KITCHEN

Sauce making begins with a flavor base of aromatics, reductions of wine, vinegar, or other spirits, the addition of flavorful liquids including stocks, milk, or cream, and a variety of seasonings. Others are created through emulsions of fats with liquids and eggs, or through pureed suspensions of cooked aromatics, liquids, and seasonings.

Roux (/ˈruː/) is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness.

 What are fancy sauces called?

Aioli – West Mediterranean sauce of garlic and oil.

Béarnaise sauce – Sauce made of clarified butter and egg yolk.

Garlic sauce – Sauce with garlic as a main ingredient.

Hollandaise sauce – Sauce made of egg, butter, and lemon.

Mayonnaise – Thick cold sauce.(made with egg yolk.

 What are techniques in sauce making?

The methods for preparing a small sauce from a mother sauce include the sauté and deglaze method, the reduction method, and the gastrique method.

Most popular sauces in different continents…

1 Bechamel | France

2 Andalouse | Belgium

3 Tzatziki | Greece

4 Alfredo | Italy

5 Guasacaca | Venezuela

6 BBQ | United States

7 Pico de gallo | Mexico

8 Bittersweet | China

9 Chimichurri | Argentina

10 Harissa | Morocco

Bechamel: Also known for being one of the mother sauces, it is a basic preparation that when combined with other ingredients gives a unique flavor. Made with flour, milk, and butter, it is a great complement to pasta, vegetables, red meat, and fish. Due to its thick consistency, this sauce of French origin, but also widely used in Italian cuisine, gives a creamy touch to any dish.

Andalouse | Belgium

Typical from Belgium, this sauce is derived from mayonnaise and is normally served with salads and the famous Belgian/French fries, but it is also a great topping for red meat and fish, due to the slight heat that the pepper and the seasonings give it, this sauce is perfect for a summer afternoon.

Tzatziki | Greece

Very fresh and with an unbeatable explosion of flavors, this typical sauce of Greek origin is a very versatile option worldwide, since you can add it to dishes with chicken, meat, fish or vegetables, but traditionally it goes perfectly with a plate of crudités, or a flatbread like a pita or focaccia. The combination of yogurt, cucumber, garlic, and herbs gives an interesting freshness to the food.

Alfredo | Italy

A symbol of Italian pasta and originally it was only prepared with Parmesan cheese and butter, today you can add a little parsley and heavy cream. Its classic flavor takes you to any avenue in Italy and although it is already a perfect complement to dishes with chicken, seafood, or vegetables, this sauce is one of the most popular in the world.

BBQ | United States

A classic flavor known to most of the world, it emerged as a topping for liver steaks and hearts, but its spicy and bittersweet flavor adds an exquisite touch to any meat. Between the tomato, spices, honey, and vinegar, this American sauce goes perfectly with chicken wings, ribs, or meats that take on a smoky flavor when grilled

Pico de gallo | Mexico

The popular sauce of Mexican snacks, pico de gallo is very simple to prepare with tomato, onion, coriander, and minced chili, which give a fresh touch to all the traditional dishes of Mexico. In molletes, tacos, quesadillas, and more, this exquisite sauce is full of the beautiful culture of the country. Have you tried?

Bittersweet | China

A great accompaniment to pork, rice, or noodles, this light orange sauce has an exotic flavor that has been around the world with different variables. The base of this sauce is rice vinegar and honey, but to obtain the already so characteristic tone, tomato puree, pineapple juice, and soy sauce are added.

Harissa | Morocco

A very typical Mediterranean sauce with a spicy flavor, it is obtained by crushing red peppers, garlic, coriander, cumin, and olive oil. It goes very well with couscous and tajines, but it also adds a lot of flavor to the fish and is delicious as an appetizer with pita bread.

ain the already so characteristic tone, tomato puree, pineapple juice, and soy sauce are added

Sauces in Africa    

 In any food service Industry choosing the right restaurant kitchen equipment is essential for

success. It is important to note that distinct types of restaurants may require additional pieces of

equipment or a range of styles. Most restaurants will need, providing a foundation that can build

off to meet a specific needs.

Main kitchen commercial kitchen equipment:

1.Cooking Equipment

2.Refrigeration Equipment

3.Storage Equipment

4.Food Prep Equipment

5.Smallwares

6.Janitorial Equipment

 Cooking equipment is the cornerstone of any commercial kitchen. When choosing cooking

equipment for the restaurant, be sure to think about what pieces of equipment are going to be

used most often. While smaller pieces of equipment may be less expensive, they may not meet

the capacity needs to be using them regularly, costing the business more eventually.

Essential cooking equipment for restaurants:

Oven: This versatile piece of equipment can be used for baking, roasting, braising, and much

more. As a result, an oven (or multiple ovens, depending on your business) is essential.

Range: You can choose either electric or gas ranges, depending on your preferences and kitchen

setup.

Deep Fryer: While deep fryers are ideal for making French fries, chicken tenders, and other

customer favorites, you can use them for frying up a variety of foods.

Grill: Char broilers and other grills impart a smoky and charred flavor that&;s perfect for many

different recipes.

Griddles: Like grills but with a flat metallic surface, griddles are a mainstay in diners and can be

used for a variety of different cooking methods.

Holding Equipment: Holding cabinets keep your food at a specific temperature, which makes

them ideal for holding food until it&;s ready to serve or proofing bread before baking.

Salamander or Broiler: These products are perfect for finishing dishes, toasting bread, or

melting cheese. Also, salamanders have a high enough heat output to broil salmon or cook foods.

Toaster: If your restaurant is going to be open for breakfast, a commercial toaster is a must for

your bread and bagels.

Coffee Brewer: Coffee is a popular beverage, and its a great addition to your beverage service,

even if you;re not opening a cafe or bakery.

Microwave: Microwaves are a convenient way to heat up sauces, defrost frozen foods, and re-

heat products.

 There are many distinctive styles of refrigeration equipment, and the style will depend on the

type of restaurant and the specific refrigeration needs. But here are some examples that a

standard restaurant might choose:

Refrigerator: Some common types of refrigerators include walk-in coolers, reach-in fridges,

pass-through options, or prep fridges. It is likely that the restaurant will require a combination of

several types.

Freezer: Like refrigerators, freezers come in various sizes and styles to suit the needs and food

capacities.

Ice Machine: Ice machines are an essential component for beverage service at any restaurant.

Additionally, cafes, bars, and grocery stores may use ice to make smoothies or blended cocktails.

Beverage Dispensers: Some establishments like fast food and fast casual restaurants may have

self-service beverage dispensers, while others may have them at wait stations. When choosing a

dispenser, think of how many soft drink options to serve and which brand of soda are going to

choose.

                         3.Storage Equipment

In addition to refrigeration, every restaurant will need storage equipment for ingredients as well

as smallware’s and equipment. Here are some standard pieces of storage equipment you'll find in

most restaurants:

Shelving: You can use shelving in your walk-in cooler or freezer for storing different foods.

You can also use shelving for storing pots, pans, dinnerware, dry ingredients, and more. Shelving

comes in a variety of sizes and configurations, allowing you to customize your shelving for your

space.

Bussing and Utility Carts: Bussing and utility carts are essential to have in the

kitchen due to their utility. You can use them in the front-of-house area for bussing tables or in

the back-of-house area for moving heavy equipment or ingredients.

Sheet Pan Racks: Sheet pan racks are designed for storing and transporting foods, but

you can also use them for holding and proofing breads. Sheet pan racks are designed to be tall

rather than wide, so they have a small footprint, which is ideal for cramped kitchens.

Food Storage Containers: Food storage containers are the perfect multi-purpose

tools. You can use them to store prepped ingredients, mix up sauces and stocks, or hold dry items

like pasta or rice. Best of all, many food storage containers come with colored lids or markings,

so you can color code them for easy organization.

Drying Racks: Drying racks provide a place to not only store your equipment, but to also

air dry it. You can use drying racks for drying dinnerware, glassware, cookware, cutting boards,

utensils, and much more.

Dunnage Racks: Dunnage racks are similar to drying racks in that they're used for drying

equipment, but dunnage racks are usually only a few inches off of the ground. You can use them

for heavy items, such canned goods, bags of rice, or large pieces of equipment.

Additionally, when outfitting your new kitchen with refrigeration and storage equipment,

consider what your menu is going to look like, and what quantities of food you'll have to store.

This will give you a better idea of how many refrigerators, freezers, and shelves you will need.

When it comes to food prep equipment, different restaurants will have various items on their

kitchen equipment list, depending on their recipes.

Food Processors: These versatile appliances can help cut down on valuable prep time. You can

use them to make sauces, combine ingredients, chop vegetables, slice cheese, and much more.

Prep Tables: Place appliances and equipment on top of these sturdy tables or use them as a

surface for prepping ingredients or assembling dishes.

Mixers: While bakeries and pizza shops might use commercial mixers most frequently, this is a

useful piece of equipment that every restaurant should have.

Spice Grinders: While using pre-ground spices is economical, freshly ground spices and herbs

have a unique flavor that can give your recipes more depth of flavor.

Blenders: Most found in bars and cafes, blenders have a multitude of uses. You can use them to

make drinks, combine sauces, or create marinades.

5.Small wares 

Smallware’s are the tools that every employee will use in the kitchen to prepare and cook dishes.

When ordering smallware’s for the new kitchen, make sure that you purchase the right quantity,

so your employees aren’t fighting for the same item.

Essential smallware’s for any commercial kitchen:

Chef Knives: A sharp set of knives is the most important set of tools in a kitchen. Sharp chef

knives not only make food prep easier, but they also decrease the risk of accidents and cuts.

Cutting Boards: Also, it is advisable to color code your kitchen to prevent cross-contamination,

purchase multiple colors of cutting boards and follow the required health guidelines.

Mixing Bowls: When purchasing mixing bowls, it is good to get multiple sizes for different

applications.

Pans: There are many kinds of pans, such as sauce, sauté, braising, and fry. Great consideration

should be given which types the kitchen needs and in what quantity before placing the order.

Pots: There are multiple types of pots, such as stock pots, double boilers, pasta cookers, sauce

pots, and more.

Whisks: Whisks are a useful tool that can used to incorporate air into ingredients, giving them a

light and fluffy texture.

Food Pans: Prepare dishes in the oven in food pans or use them to hold food in a food warmer

until its ready to serve. Food pans are especially essential for caterers for transporting food and buffets for serving food on steam tables.

Kitchen Spoons: Stir sauces in the back-of-house area, serve foods at the buffet, or remove

ingredients from a bowl with kitchen spoons. These versatile tools should be on every

restaurant’s equipment list.

Turners: If any restaurant or diner is planning on using griddles, char broilers, or grills, turners

are must-have tools. Choosing turners with high heat handles is essential to keep employees

hands safe.

Tongs: Tongs have a lot of utility, and can use them for food prep, plating, or serving purposes,

depending on the needs.

Colander

Vegetable Peeler, Whisk, SaladSpinner ,Grater Shears,Garlic Press, Paring Knife

Bread Knife or serrated knife.

Skillet for frying, searing, sautéing, and browning

Sauté Pan ..A sauté pan is different from a skillet in a couple of important ways. It has a wide flat bottom and vertical sides that go up much higher than askillet’s flared sides do. This makes it easier to cook sauces and sear and braise meat than a skillet.

Small Saucepan cooking of soups, stews, pastas or sauces

Large Pot  ussed for soups, stews, pastas or sauces

Cast Iron Skillets are favoured for use on both the stovetop and oven alike

Grill Pan like burgers, roasted salmon, meatballs, and marinated vegetables,

Baking Sheet Pan used for roasting and baking food in the oven

Muffin Pan used for making muffins, they are great for individual quiches and on-

the-go breakfast cups.

Casserole Dish for baking or serving.

Broiler Pan A broiler pan is a rectangular metal pan for use under the high-heat broiler in the oven. It is much thicker than a typical baking sheet pan so it doesn’t warp under the high heat, and contains grooves and a draining pan that sits below to catch any fat that drips through.

Stockpot

Spatula

Stirring Spoon

Slotted Spoon

Tongs Oven Mitts

Thermometer

Immersion Blender

Kitchen Scale

Blender

Aluminum foil

Parchment Paper…Parchment paper is used in cooking as a disposable non-stick surface that helps with avoiding messes in the kitchen.Simply line your casserole dish or baking sheet pan with parchment paper.

Cleanliness is essential in the foodservice industry, so employees/management should be sure

that the kitchen has all of the janitorial equipment and cleaning supplies it needs. Different

kitchens may require various cleaning supplies depending on what appliances and flooring they

have, but here s a list of essential cleaning supplies every operation will need:

1.Microfiber cloths and cleaning rags: Microfiber cloths and rags have many uses in restaurants,

from cleaning up spills, wiping down tables and chairs, polishing glassware, and more.

2.Three-Compartment sink: These products are essential for cleaning and sanitizing the products

completely and following health codes. In addition to the 3-compartment sink, also needed to

invest in a grease trap and a commercial faucet.

3.Foodservice chemicals and sanitizers: Choosing the right chemicals for cleaning commercial

equipment, and also getting sanitizing chemicals that keep products safe for food contact.

Trash cans and recycling bins: Every establishment needs a place to get rid of trash. Purchase

trash cans and recycling bins and place them strategically throughout the establishment.

4.Mops and mop buckets: Mopping floors at the end of the day helps clean up any spills and

messes that accumulated during service.

5.Wet floor signs: In addition to mops, wet floor signs are needed to alert customers and employees to take caution when walking on the wet floor.

6.Scrubbers and sponges: There a variety of scrubbers and sponges with different abrasiveness.

Heavy-duty options for stuck-on messes as well as soft sponges for cleaning delicate items.

7.Restroom supplies: like toilet paper, paper towels, hand soap, and baby changing tables.

8.Brooms and dustpans: Sweep up food dropped on the floor, dust, and more with these brooms. Can use them to clean up messes in the front- or back-of-house area.

9.Cleaning chemical buckets: Mix cleaning chemicals safely by using these proper cleaning

chemical buckets. Additionally, these buckets come in different colors, so you can color code

them for easier organization.

 The difference between hygiene and sanitation may seem like semantics, but the two words are not interchangeable. On the contrary, they have different meanings and scopes, although the main goals are alike and equally important. Sanitation refers to providing facilities and services for the safe disposal of human waste, including waste management systems such as sewers and latrines.

On the other hand, hygiene refers to personal cleanliness and healthy habits that prevent the spread of disease—encompassing everything from washing your hands to brushing your teeth to cooking food properly.

While the goals of sanitation and hygiene are similar – to prevent the spread of disease – they are not the same. Sanitation is about creating an environment safe from pathogens, while hygiene is about personal cleanliness and preventing the spread of illness through individual action.

Sanitation is a necessary precondition for hygiene, but the two terms are not interchangeable. When we talk about improving sanitation, we are talking about improving the infrastructure and systems that prevent the spread of disease. Here is how they differ and why they matter to us.

Sanitation is the maintenance of hygiene conditions through services such as garbage collection and waste disposal”

Learning a new language can be challenging, but our tutors are here to help. We offer language tutoring services in a variety of languages, including Spanish, French, Mandarin, and more. Our tutors are native speakers and can provide your child with the guidance and support they need to become fluent in a new language.

 What is good sanitation in the hospitality industry?

Recognizing the importance of sanitation and hygiene in hotel and restaurant operations brands are taking steps to make customers feel safer. Good hygiene practices in the hospitality industry are essential for preventing the spread of diseases or viruses like influenza, the common cold, Norovirus, and Coronavirus.

Good hygiene and sanitation are of prior importance for everyone catering to the food industry. Be it home or in any star rated restaurant, the food that we eat follows a large number of steps before it reaches us. From the plantation farm to the food store-houses, then to the markets, then to the vendors and then finally to us. So sanitation and hygiene are something that need to be taken into serious consideration at each and every level be it the areas where the food is prepared, manufactured or served to be kept clean always.

What are the basic hygiene standards in restaurants?

Basic hygiene standards that every kitchen staff should adhere to include:

1. A clean uniform that should be only used in the kitchen. 

2. Disposable gloves when handling raw and cooked food. 

3. A full apron worn by staff at different prep stations.

4. Frequently cleaning and disinfecting: The best hotel room sanitation includes proper cleaning, disinfecting, and sanitizing practices after every stay. Hotels can improve their sanitation by regularly using approved cleaners on surfaces, vacuuming, and verifying that these tasks have been completed.

What is sanitation in food industry?

Sanitation is the creation and maintenance of conditions that will prevent food contamination or food born illness and lower levels of disease-causing microorganisms to a safe level. Cleaning is removing surface food or dirt for example from a surface area.

What You Need to Know

Symptoms of food poisoning often include diarrhea, vomiting, upset stomach, or nausea. Anyone can get food poisoning, but some groups of people are more likely to get sick and to have a more serious illness. You can get sick with food poisoning after swallowing certain germs, like Salmonella or E. coli. Your symptoms may vary, depending on the germ you swallowed. Symptoms can range from mild to serious and can last for a few hours or several days.

Diarrhea

Stomach pain or cramps

Nausea

Vomiting

Fever

If you have diarrhea or vomiting, be sure to drink plenty of fluids to prevent dehydration (not having enough water in your body).

Should I See a Doctor for Food Poisoning?

See a doctor if you have any symptoms that are severe, including:

Bloody diarrhea

Diarrhea that lasts more than 3 days

High fever (temperature over 102°F)

Vomiting so often that you cannot keep liquids down

Sign of dehydration which include not urinating (peeing) much, a dry mouth and throat, feeling dizzy when standing up

You can get sick with food poisoning after swallowing certain germs, like Salmonella or E. coli. Your symptoms may vary, depending on the germ you swallowed. Symptoms can range from mild to serious and can last for a few hours or several days.

Factors That Increase Risk for Food Poisoning

Aged 65 and Older

As people age, their immune systems and organs don’t recognize and get rid of harmful germs as well as they once did. This increases the chance they’ll get sick from food poisoning. Nearly half of people aged 65 and older who have a lab-confirmed foodborne illness from Salmonella, Campylobacter, Listeria or E. coli are hospitalized.

Safer Food Choices for Adults Over 65

All poultry, including ground chicken and turkey, cooked to 165°F

Whole cuts of beef, veal, lamb, and pork cooked to 145°F (then allow the meat to rest for 3 minutes before carving or eating)

Ground meats, such as beef and pork, cooked to 160°F

Deli meat, cold cuts, hot dogs, and fermented or dry sausages heated to 165°F or until steaming hot

Pâté or meat spreads in sealed, airtight containers that don’t need to be kept refrigerated before opening

Younger Than 5 Years

Young children’s immune systems are still developing, so their body’s ability to fight germs and sickness isn’t as strong. Food poisoning can be particularly dangerous for them because illness can lead to diarrhea and dehydration. Children younger than 5 are three times more likely to be hospitalized if they get a Salmonella infection. Kidney failure strikes 1 out of 7 children under age 5 who aUse a food thermometer to check.

All poultry, including ground chicken and ground turkey, cooked to 165°F

Whole cuts of beef, veal, lamb, and pork cooked to 145°F (then allow the meat to rest for 3 minutes before carving or eating)

Ground meat, including beef and pork, cooked to 160°Fre diagnosed with  E. coli O157 infection.

Cooked sprouts (until steaming hot)

Washed vegetables and fruits (washed and then cooked are safest)

Freshly cut melon or cut melon kept refrigerated for 7 or fewer days

Pasteurized juice or cider

Unpasteurized juice or cider brought to a rolling boil and boiled for at least 1 minute before drinking

Pasteurized milk, and dairy products made from pasteurized milk

Eggs cooked until the yolks and whites are firm

Egg dishes (frittata, quiche, casserole) cooked to an internal temperature of 165°F if they contain meat or poultry

Egg dishes cooked to an internal temperature of 160°F if they do not contain meat or poultry

Pasteurized eggs in foods that will not be cooked to a safe temperature, such as mousse and salad dressing

Weakened Immune System

Having a weakened immune system may make it harder to fight germs and sickness effectively. Weakened immune systems may be due to diabetes, liver disease, kidney disease, alcoholism, HIV, autoimmune disorders such as lupus, or receiving chemotherapy or radiation therapy. For example, people on dialysis are 50 times more likely to get a Listeria infection.

 1 Clean,

2. Separate, 

3. Cook, 

4. Chill 

1.Clean: Wash your hands and surfaces often.

Germs that cause food poisoning can survive in many places and spread around your kitchen.

Wash your hands for at least 20 seconds with soap and warm or cold water before, during, and after preparing food and before eating.

Always wash hands after handling uncooked meat, chicken and other poultry, seafood, flour, or eggs.

Wash your utensils, cutting boards, and countertops with hot, soapy water after preparing each food item.

Rinse fresh fruits and vegetables under running water.

2.Separate: Don’t cross-contaminate.

Raw meat, chicken and other poultry, seafood, and eggs can spread germs to ready-to-eat food unless you keep them separate.

When grocery shopping, keep raw meat, poultry, seafood, and their juices away from other foods.

Keep raw or marinating meat, poultry, seafood, and eggs separate from all other foods in the refrigerator. Store raw meat, poultry, and seafood in sealed containers or wrap them securely so the juices don’t leak onto other foods.

Use one cutting board or plate for raw meat, poultry, and seafood and a separate cutting board or plate for produce, bread, and other foods that won’t be cooked.

Raw chicken is ready to cook and doesn’t need to be washed first. Washing these foods can spread germs to other foods, the sink, and the counter and make you sick. If you choose to wash chicken, do so as safely as possible (see steps).

3.Cook to the right temperature.

Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick. The only way to tell if food is safely cooked is to use a food thermometer. You can’t tell if food is safely cooked by checking its color and texture (except for seafood).

Use a food thermometer to ensure foods are cooked to a safe internal temperature. Learn how to place the thermometer correctly in different food to get an accurate reading.

Whole cuts of beef, veal, lamb, and pork, including fresh ham: 145°F (then allow the meat to rest for 3 minutes before carving or eating)

Fish with fins: 145°F or cook until the flesh is opaque and separates easily with a fork

Ground meats, such as beef and pork: 160°F

All poultry, including ground chicken and turkey: 165°F

Leftovers and casseroles: 165°F

Check this chart for a detailed list of temperatures and foods, including shellfish and precooked ham.

Microwave food thoroughly: Follow recommended cooking and standing times. Letting food sit for a few minutes after microwaving allows cold spots to absorb heat from hotter areas and cook more completely.

4. Chill: Refrigerate promptly.

Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Keep your refrigerator at 40°F or below and your freezer at 0°F or below, and know when to throw food out before it spoils. If your refrigerator doesn’t have a built-in thermometer, keep an appliance thermometer inside it to check the temperature.

Package warm or hot food into several clean, shallow containers and then refrigerate. It is okay to put small portions of hot food in the refrigerator since they will chill faster.

Refrigerate perishable food (meat, seafood, dairy, cut fruit, some vegetables, and cooked leftovers) within 2 hours. 

Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Never thaw food on the counter because bacteria multiply quickly in the parts of the food that reach room temperature.

How to Prevent Food Poisoning

Foodborne illness (sometimes called food poisoning, foodborne disease, or foodborne infection) is common, costly—and preventable. You can get food poisoning after swallowing food that has been contaminated with a variety of germs or toxic substances.

           10 Dangerous Food Safety Mistakes

1: Not cooking meat, chicken, turkey, seafood, or eggs thoroughly

2: Eating raw batter or dough, including cookie dough, and other foods with uncooked eggs or uncooked flour

Solution: Cook or bake flour and eggs thoroughly. Don’t eat foods that contain raw or undercooked eggs, such as runny eggs, homemade mayonnaise, hollandaise sauce, and eggnog. Don’t eat raw (uncooked) dough or batter that contains contains flour or eggs. Keep raw dough away from children, including play dough. Wash hands, work surfaces, and utensils thoroughly after contact with flour, raw eggs, and raw dough.

3: Thawing or marinating food on the counter.. Harmful germs can multiply very quickly at room temperature.

Solution: Thaw food safely. You can thaw it:In the refrigerator,In cold water, or In the microwave. Always marinate food in the refrigerator no matter what kind of marinade you’re using.

4: Leaving food out too long before putting it in the fridge : Harmful germs can grow in perishable foods (including meat, chicken, turkey, seafood, eggs, cut fruit, cooked rice, and leftovers) if you leave them out of the refrigerator 2 hours or longer.

Solution: Put perishable foods in the refrigerator within 2 hours or within 1 hour if the food is exposed to a temperature over 90˚F (like in a hot car). Divide roasts and large portions of food, such as pots of stew or chili, into smaller containers so they will chill quickly. It’s OK to put warm or hot food into the refrigerator, as long as it’s packaged in amounts small enough cool quickly.

5: Peeling fruits and vegetables without washing them first: Fruits and vegetables may have germs on their peeling or skin. It’s easy to transfer those germs to the inside of fruits and vegetables when you cut or peel them.

Solution: Wash all fruits and vegetables under running water even if you’re going to peel them. Use a clean vegetable brush to scrub firm fruits and vegetables like melons, avocados, and cucumbers. Washing fruits and vegetables with soap, detergent, or commercial produce wash is not recommended. Do not use bleach solutions or other disinfecting products on fruits and vegetables.

6: Not washing your hands: Germs on your hands can get on food and make it unsafe.

Solution: Wash hands the right way—for at least 20 seconds with soap and running water. Wash hands before, during, and after preparing food; before eating; and after using the toilet or changing a child’s diaper.

10: Washing meat, chicken, or turkey: Washing raw meat, chicken, turkey, or eggs can spread germs to your sink, countertops, and other surfaces in your kitchen. Those germs can get on other foods, like salads or fruit, and make you sick.

Solution: Don’t wash meat, chicken, turkey, or eggs. Cooking them thoroughly will kill harmful germs.

 Top 5 Germs Causing Illness, Hospitalizations, and Deaths From Food Eaten in the United States

Illnesses..

1.Norovirus

2.Salmonella (non-typhoidal)

3.Clostridium perfringens

4Campylobacter

5.Staphylococcus aureus

Hospitalizations

1.Salmonella (non-typhoidal)

2.Norovirus

3.Campylobacter

4Toxoplasma gondii

5.E. coli 0157

Deaths

1.Salmonella (non-typhoidal)

2.Toxoplasma gondii

3.Listeria monocytogenes

4.Norovirus

5.Campylobacter

.Salmonella can cause salmonellosis and typhoid fever and paratyphoid fever.

.Botulism is most often caused by Clostridium botulinum.

Some other germs that cause foodborne illness include Cryptosporidium, Cyclospora, hepatitis A virus, Shigella, and Yersinia.

Some foodborne germs can be antimicrobial resistant.

Antimicrobial resistance happens when germs like bacteria and fungi develop the ability to defeat the drugs designed to kill them. That means the germs are not killed and continue to grow.

People infected with antimicrobial-resistant germs might have more severe illness and fewer treatment options.

Although people with a severe infection may need to see a doctor, be prescribed antibiotics, or be hospitalized, people with mild symptoms of food poisoning usually do not need antibiotics to get better.

            Foods That Can Cause Food Poisoning

Meat and Poultry

Eggs

Fruits and Vegetables

Raw Milk and Products Made From It

Seafood

Lettuce and Other Leafy Greens

Sprouts

Raw Flour

Some foods are more likely than others to contain germs that can make you sick.

These foods include: Raw and undercooked foods from animals, including meat, chicken and other poultry, eggs, raw (unpasteurized) milk and products made from it, and seafood.

Raw vegetables, grains, and fruits or products made from them, including leafy greens, sprouts, and flour.

Although these foods are more likely than others to contain harmful germs, any food can get contaminated along the food production chain, including through cross-contamination in the kitchen. Following four simple steps at home—clean, separate, cook, and chill—can help protect you and your loved ones.

If you choose to wash poultry, do so as safely as possible:

1.Run the water gently over the poultry to reduce splashing.

2.Then immediately clean the sink and area around the sink with hot soapy water and sanitize them thoroughly.

3.Wash your hands for 20 seconds with soap and warm or cold water.

Always cook meat and poultry to a safe internal temperature to kill harmful germs.

..Use a food thermometer to check the temperature. You can’t tell if meat or poultry is fully cooked by looking at its color or juices.

..Use one cutting board or plate for raw meat and poultry, and a separate cutting board or plate for produce, bread, and other foods that won’t be cooked.

..Wash your utensils, cutting boards, and countertops with hot, soapy water after preparing each meat and poultry item.

..Refrigerate leftovers at 40°F or colder within 2 hours after preparation (or within 1 hour if the food is exposed to a temperature over 90°F, like at a picnic or in a hot car).

..Large cuts of meat, such as roasts or a whole turkey, should be divided into small quantities for refrigeration to help them cool faster.