Hygiene and Sanitation in the Contemporary Kitchen

Appears in
top 1000Frozen Desserts
Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Raw ingredients are more economical now than they were twenty years ago, but not necessarily better. Potentially hazardous foods, such as dairy products, are much safer to consume now since we have the technology to keep most pathogens in check, but it is not unusual to hear about a salmonella or E. coli outbreak more often than we would like. Just because there is now an abundance of food, it doesn’t mean that it is better.

Prevention is key when it comes to working in a sanitary environment. We now understand how food can become contaminated, and we also have the knowledge to prevent such contamination. There are many programs that educate food handlers on food safety, and many establishments make it obligatory for their employees to get certified by these companies. The real principle behind being informed is to put this knowledge into practice every day. Sanitation is not optional, and having the knowledge and the tools to practice food safety should be every pastry chef’s obligation. Ignoring or temporarily dismissing these practices for convenience is grossly irresponsible. The awareness of sanitation needs to be second nature to everyone who handles food.