SothavyCook

The sale of food and beverage is a major contributor to revenue from the tourism industry. No matter where you come from you will need food to eat and beverage to drink at the given times of the day.

If food and beverage are not hygienically prepared they can be unsafe for those who eat or drink them. Disease can be caused by unsanitary food or drinks. Thus, food and beverage preparation is a necessary competence especially for those who work in the tourism industry. There are some instructions on how to ensure hygienic preparation of food and drinks. The surfaces in the work area must be treated with bacteria killing chemicals sanitizers, bactericides, germicides and disinfectants. But the effect these materials is lost or greatly reduced when the equipment used is not clean. Thus it is necessary to clean prior to sanitizing. The standard industry guidelines to maintain a clean and sanitized area for food and beverage making call for following 3 simple steps.

The first step: WASH. Before washing, scrape all leftover food or pour out liquids from equipment to be used. If necessary, soak to loosen dirt and other encrusted materials. Scrub well. Make sure that the right concentration of detergent is used.

The second step: RINE. The detergent is washed off in this step; an overhead sprayer is often used to do the final rinsing prior to the third step.

The third step: SANITIZE. All items from the second step are soaked in a sanitizer solution and air-dried on a sanitized drain board.

Then re-check and make sure that you have followed these 3 steps.

The food & beverage making area is the heart and soul of food and beverage service operation; keep it clean, sanitized and safe and especially make sure you are hygienic person!

Prepared By: Yem Nary

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Reference :

• Norton University Newsletter, September 2010 / January 2011, Page: 43.