Congratulations on earning your position as a new kitchen staff worker. The organization is humbled to have you, a competent individual, hold this position. Being a childcare facility, the organization is always concerned about the safety of the food that we provide our children with. Unlike adults, children react more sensitively to the level of safety of food presented to them. Food safety is important because it helps to protect children from contracting risky foodborne illnesses. Moreover, conditions such as allergies are prevented by making sure that the food is safe. It is for these reasons that we have standards that dictate the level of safety of the food prepared by the kitchen staff. This paper will highlight guidelines regarding the topic of sanitation and those related to the storage of food. Furthermore, guidelines for food preparation, food handling, and food presentation will also be outlined.
Food sanitation is an important aspect of food safety. Unsanitary conditions may cause biological, chemical, or physical contaminants to make the food unsafe. To cope with this, the organization requires the kitchen staff to maintain proper personal hygiene at all times. All cuts should be covered and hands should be washed frequently. Secondly, all food contact surfaces have to be clean throughout. Moreover, food equipment needs to be sanitized regularly. Lastly, the kitchen staff should adhere to basic housekeeping and maintenance (Valigra, 2013) .
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Food storage is an equally important aspect in food safety. Proper storage extends the shelf life of food and hence reduces the chances of food poisoning. When getting food from the refrigerator, you are required to use the First in First out (FIFO) principle. Recently purchased food items should be placed behind those that already exist. Secondly, dry food staples such as cake mixes, flour, and seasonings should be left in their original packages and should always be tightly closed. Thirdly, food items should be stored separately from non-food items such as paper products (Boyer & McKinney, 2018) . Fourth, any foods that have been left in room temperature for more than four hours should be thrown away.
The process of food preparation should be done with extreme caution. Hands should be washed before one begins handling utensils and food. Secondly, no cross-contamination is allowed. For example, juices from poultry, fish, and raw meat should be kept away from other food. Thirdly, meat and poultry that has been marinated should always be covered when put in the refrigerator. Fourth, all cutting boards and surfaces should be sanitized before being used.
Another important process is food handling. The first basic guideline is that kitchen staff members should not wipe their hands on their clothing as microbes can be easily transferred (Mullan, Allom, Sainsbury, & Monds, 2016) . Paper towels have been provided and should be used during food serving. Thirdly, you should only prepare the amount of food needed. Lastly, when changing functions, the utensils being used, dishes, and gloves should also be changed.
Since the food is being served to children, how it is presented should suit them. First, the right plates should be used. No glass plate can be used because it may break and harm the children. Secondly, foods should not be stacked on each other and mixed on the plates but rather should be separated into segments. This helps the children separate what they do not consume. Thirdly, the portions of protein, carbohydrates, and vitamins served on the plate should be as dictated. Lastly, do not overcrowd the plates.
The guidelines listed above should be adhered to strictly. The processes of food preparation, handling, presentation, storage, and sanitation have been clearly dictated. The rest of the kitchen staff will guide you on areas that seem difficult to grasp. The work environment is friendly and the organization is sure you will love working in it.
References
Boyer, R. R., & McKinney, J. M. (2018). Food storage guidelines for consumers.
Mullan, B., Allom, V., Sainsbury, K., & Monds, L. A. (2016). Determining motivation to engage in safe food handling behaviour. Food control , 61 , 47-53.
Valigra, L. (2013). 5 Essential Tips for Effective Sanitation - Food Quality & Safety . [online] Food Quality & Safety. Available at: https://www.foodqualityandsafety.com/article/five-essential-tips-for-effective-sanitation/ [Accessed 10 Oct. 2019].
