| The products
Another major problem in the kitchen is the supply of food,
which is essen
tial, but is also a primary and dangerous means of contamination,
carried out correctly.
Therefore, the problems of the structure i.e. limited space,
ment, contamination and deterioration, have a direct affect
Products supplied daily are the first serious problem because
pliers are not reliable (delivery schedules are not maintained
items not supplied). Such daily deliveries are only necessary
products e.g. salad, vegetables, fish, some dairy products,
but it is not
necessary for many other products which can be bought in
then stored and used as and when required. This bulk buying
easy and useful, but can also be dangerous because, if suitable
for the storage of these products are not available (tinned
cuts, frozen food) the possibility of cross-contamination,
either internal or external agents, increases dramatically.
quences of errors in stocking and storage are:
• Sell by dates of products are not immediately controllable
the wastage of products and therefore money;
• Daily wastage increases, in that products, especially
those subject to
rapid deterioration, are no longer fresh and the selection
of products can
be particularly time consuming.
In such a situation, one cannot even consider semi-prepared
given their difficulty to manage (from a hygiene point of
view) and their
general low quality.
As if this is not enough, the most suitable environments
for stocking, apart
from being nearby, should be multiple. In the ideal kitchen,
be a general storage area, a larder, a cold room for frozen
foods, one for
vegetables, fruit and cold cuts, one for meat, another for
fish and a place
to store waste, as well as all the necessary refrigerators
for the kitchen,
near to the preparation zone, to contain products used daily.