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Cooking a lot of food: answers to the most common questions

Cooking is a big responsibility. An error can cause illness in a person who consumes food. The more people eat, the higher the risks. That is why the Lviv Regional Center for Disease Control and Prevention of the Ministry of Health of Ukraine, with the assistance of the Salus Charitable Foundation, has developed recommendations for those who prepare food for a large number of people.

Simple and proven rules to follow:

Going to work only healthy. If there are disorders of the gastrointestinal tract (nausea, diarrhea, abdominal pain), sore throat, rash or injury to the hands – cooking is strictly prohibited. • Wear special clothing (bathrobe, hat).
You can not clean the room and go to the toilet in these clothes. It should be removed and put on again after washing hands.
You should wash your hands often.
Cheese and finished products should be developed on separate tables, if possible, and 100% on separate boards. Boards and knives can be either signed: raw vegetables, boiled vegetables, raw meat, boiled meat, raw fish, boiled fish or multicolored. You only need to have a plate for which the color is intended. Why – in the process of cooking microbes are killed, and raw products can be • Meat grinder should be separate for raw and cooked meat.
The refrigerator where the food is stored should not be more than three-quarters full.
Eggs must be washed in 4 containers before cooking: 1 – in water; 2 – in 2% soda solution; 3 – in disinfectant solution; 4 – under running water. The third step is especially important when feeding children. • The room should be cleaned at least 2 times a day.
Cleaning equipment should be different for the premises where food is prepared and for toilets.
The room for washing tableware and kitchen utensils should be equipped with washing tubs and, preferably, a dishwasher.
Dishwashers wash items at high temperatures, so this is one of the reliable methods of processing dishes.

When washing by hand, follow these rules:

1. Washing of tableware and kitchen utensils, cups (glasses), cutlery, returnable containers should be carried out exclusively in separate baths with hot running water.

2. Before washing tableware and kitchen utensils, returnable packaging, leftover food is removed to food waste containers.

3. Tableware is washed in three stages: 1) in the first bath – with water having a temperature of not less than +40 ° C, with the addition of detergents in accordance with the recommendations specified by the manufacturer of such products; 2) in the second bath – with water having a temperature of not less than +40 ° C, with the addition of detergents, in an amount that is half of the amount of detergents in the first bath; 3) in the third bath – rinse with water having a temperature of not less than +65 ° C using a dish rack and a flexible hose with a shower head. Tableware is dried on shelves with bars on the ribs and stored in closed cabinets. 4. Kitchen utensils, cups (glasses), cutlery, returnable containers and kitchen utensils are washed separately, in two stages: 1) in the first bath – with water having a temperature of not less than +40 ° C, with the addition of detergents according to the recommendations specified by the manufacturer of such means; 2) in the second bath – rinse with water having a temperature of not less than +65 ° C using a flexible hose with a shower head. Clean cutlery is scalded with boiling water and dried, stored in boxes.

We also invite you to a free examination for those who prepare food for our defenders.

” The preventive detachment was created from among the employees of the Lviv Regional Center for Disease Control and Prevention of the Ministry of Health of Ukraine. If you are an individual and prepare food for our Defenders, call +38 098 994 70 55 for a free examination for intestinal pathogens and staphylococcus ”, – added in the medical institution.

You can download the file with recommendations in PDF format by following the link.

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