ge_title -->

What is the Food poisoning? | Hotel Management | Grade XI

Table of Contents

Chapter 5

Food Production Department (Kitchen)

Short answer questions

  1. What is the Food poisoning? Explain.

Ans: Food Poisoning can be defined as an illness characterized by stomach pains and diarrhea and sometimes vomiting developing within one to 36 hours after eating the affected food. Sometimes headaches and fever symptoms may appear even after three days after eating such infected food. It is an illness caused by eating certain food. It is due to the character of certain food or due to the contaminated food or harmful bacteria the food contained. The main causes of food poisoning are the ignorance of hygiene, carelessness or negligence about the food or about the equipment. Sometimes food poisoning happens due to accidents also.

Cause of food poisoning:

The most common cases of food poisoning are caused by bacteria. Since they are found everywhere food handlers should pay more attention to good personal hygiene. But some food poison is natural or due to the nature of the chemical. Sometimes people eat poisonous plants unknowingly and get sick.

  • Natural: certain fish and plants are naturally poisonous and can be the cause of food poisoning. They are Blowfish/ fug fish, shelfish (“Red tide”), poisonous crabs such as thunder mosaic, green egg, etc. Certain plants such as Toadstool, Rhubarb leaves, fungi, etc. are poisonous by nature. Every year many village die by eating poisonous mushrooms.
  • Chemical: Enamel from galvanised containers, chemical in water, cleaning materials, cause illness. The pesticides or poisons used while growing fruits, fruits are absorbed by the plant and causes illness in human beings. The chemical color used in traditional food preparation is also found harmful. Fungicides used as preservatives such as nitrates and nitrites are harmful chemicals.
  • Metallic: Lead, Zink, copper pans should be correctly used and never used for storing food. As it can cause reaction of food and will be the reason of food poison. Mercury is another poisonous metal and should be handled very carefully.
  1. Write kitchen safety rules to prevent ‘Cuts’ and ‘Burns’ remembering the phrases ‘Prevention is better than cure’.

Ans: Safety, sanitation and hygienic atmosphere are very vital for kitchen. Accident in the kitchen could be a great loss to the organization, for the injured person and if it is serious one it may affect guests also. The safe atmosphere provides peace of mind and increases the efficiency of the staff. So the person in charge of a kitchen should be aware of ensuring safety in the kitchen.

Kitchen is the most dangerous place to work. Kitchen contains many types of equipment, which should be handled with utmost care. A simple and minor negligence with these elements such as fire, gas cylinders, pressure cookers, steamer, knife, etc. may cause accidents. Kitchen floor is also an equally dangerous place to move. Accidents occur because of unsafe equipment, wrong installation of the equipment, wrong working procedures, untrained staff disregarding safety, lack of concentration while performing a task, working at unsafe speed.

It is advised to post safety instruction. Every staff always must remember the phrase “prevention is better than cure”. The chef should foresee the possible causes of accidents and eliminate them.

Kitchen safety rules to prevent cuts

  • The correct knife should be used for appropriate job.
  • Knives must be sharp and clean.
  • Never try to catch a falling knife.
  • While carrying knives the point should be held downwards.
  • Handle of knives must be dry and is not greasy.
  • Make sure while using chopper there should not be any articles on the table.
  • Knives should be placed flat on the table.
  • Knives should be wiped clean with the edge away from the hands.
  • Do not put knives in a washing sink.
  • Knife should be firmly held.
  • Use knives only for cutting never use to open lids, cans and other containers.

To prevent burns

  • Always wear long sleeves and apron
  • Hot pants or pots should not be held with wet cloth
  • Tray containing hot liquid should be handled carefully
  • Any article to be fried must be dried.
  • Extra care should be taken when a cold liquid is added to a hot (roux) or when adding cold water to boiling sugar for making caramel.
  • It is important to check the steam before opening the steamer and be sure no one is in the way of the escaping steam.

Read Also:

Organizational chart of food and beverage department | Hotel Management | Grade XI

Business Communication Solved Exam Question Paper | BBS 2nd Year

Leave a Comment