ENGLISH COURSE

MEMBERS:
-MAX JEFFERSON REVLLA BRIONES
-ABEL GUILLERMO TREJO
-SIANCAS ALAMA MOISES
TEACHER: NELLY BARBOZA

COCINA PERUANA E INTERNACIONAL

Gastronomy 02
Biological Hazards :
CAPÍTULO I: Planteamiento del trabajo

FORMULACIÓN DEL TRABAJO

Well the work that I present today deals with "Risks in the kitchen" to be more
specific, with "Biological risks in the kitchen"
In order that we become aware of the care of food and its contact with them,
benefiting my colleagues and future cooks and chefs, to finish I chose this topic, for 2
reasons:
-I found it interesting that
we know the risks of
viruses and bacteria.
-It is information that we should all know, and take into account when being in our
own kitchen.

I hope you like my work :)

A. OBJETIVO DEL TRABAJO

He presented this topic to raise awareness among my colleagues about the care we
must have when we have to handle food, both for our food and for others.

B. JUSTIFICACIÓN
(Sustenta la importancia del trabajo en diversos ámbitos: social, salud y comercial)

Obviously it is very important to clean both our product and ours, inside the kitchen,
however it never hurts to remember it:

1.-Social: when in the future we are working in a restaurant or in our own premises,
we must always keep our cleanliness, as it is essential for a cook and our colleagues.

2.-Health: When we talk about biological risks, we refer to viruses and bacteria, so it
is vitally important to keep our products clean, thus avoiding infections or diseases.

3.-Commercial: It has some relation with the first point, because if we work in a place,
either our own or someone else's, we must always keep clean, so it would be bad for
the business if a cook looks dirty. In addition, it facilitates the work environment,
making us work efficiently, quickly and in an orderly manner.
 CAPÍTULO II: Revisión de la literatura
Risks of Burns

Causes

• Contact with hot utensils or surfaces.

• Projection of liquids at high temperatures.
• Contact with hot vapors.
Prevention or Avoid carrying fire from one place to another. Use gloves to grab hot items or
items that contain boiling liquids. o Orient the handles of the pots and pans towards the kitchen
or stove. Fire Hazards

Causes

• Electrical origin (inadequate faulty electrical installations).

• Open flames (burners).
• Fat accumulation in the kitchen hoods.
• By cutting elements of machines.
• Machines without protection on moving parts.
• Defective machines (meat mincers, etc.).
•Lack of concentration.
Prevention or periodic cleaning of hoods and ducts. Maintain order and cleanliness in all
workplaces. The electrical installation must comply with current regulations on electrical
services, in design, maintenance and use.

The kitchens and ovens must have a cooking valve.

By Utensils Causes

• Defective utensils (knives, machetes, etc.)

• Lack of Protection.
• Do not use personal protection items.

Prevention Selection and care of knives and cutting utensils. Use personal
protection elements. Generate safe work procedures. Store the knives in their
corresponding sheaths.
Causes of Falls and / or Slips

Causes

• Wet and / or slippery floors (water, grease, oils.).

• Irregular surfaces.
•Lack of order and cleanliness.
• Inappropriate footwear.
Prevention

o Mark wet surfaces. Carry out an alternative cleaning by areas, allowing passage through dry
areas.
o Remove dirt and obstacles from the floor that can be tripped over. o Wear non-slip footwear.

Nota: todos los links correspondientes se encuentran en la bibliografía.

CAPÍTULO III: Marco Teórico

Diseases caused by O.M. (bacteria, germs and mold) are very common in badly handled food,
that is why good food manufacturing practices are essential.
Diseases can occur in different ways, infections and poisonings.
Poisoning and poisoning from ingestion of contaminated food are caused by fungi or bacteria,
although these are no longer found in the food.
Foodborne infection: it is caused by the ingestion of food containing live microorganisms that
are harmful to health, such as viruses, bacteria and parasites (eg Salmonella, hepatitis A virus,
Triquinella spirallis).
This time we will not talk about the elaboration of a product, however, we will give a series of
procedures to carry out a good cleaning of our kitchens:
1.-If the surfaces are very dirty, clean them before disinfecting them.
2.-Spray "Clorox" from a distance of 4 to 6 inches from the surface until it is
completely wet. 3.-Let it rest for 30 seconds.
4.-Rinse the surface or wipe it with a clean towel or cloth.
 5.-Items that come into contact with food or the mouth should be rinsed with warm water and
air dried.

These steps are very easy, to be able to do an effective cleaning in our kitchen. With the
product "Clorox" (Link in the bibliography)
CAPÍTULO IV: Conclusión y Recomendaciones
Conclusions :
- As mentioned from the beginning, cleaning must always be present in a cook, and not only by
presentation, but to avoid diseases.

- An orderly and clean work environment makes work easier for all staff.
- Many diseases are prevented including salmonella, clostridium perfringens, norovirus and
many more.

- If there is not a good cleaning inside the kitchen, small pests could form that would worsen the
situation of the kitchen.

Recommendations:

- Have a clean environment, capable of facilitating the work of cooks.

- Have everything tidy and disinfected to avoid possible diseases and infections.
- Use cleaners capable of not mistreating food or not infecting it.
- As mentioned on the "Frumen" page, it is advisable to clean every 60 minutes to avoid the
accumulation of dirty dishes. (link in the bibliografia)

- As the following page mentions, "Educo" avoid cross contamination, which refers to when, for
example, we use a knife to cut vegetables and chicken, since the bacteria from the chicken can
be transferred to the green ones, thus seeing how the bacteria are transported. (link in the
biobliografia.)

Bibliography:
(All these pages are under copyright, and their respective links are next to them.)
1.-“Frumen” https://www.frumen.com/laimportanciadelalimpiezaennuestracocinaorestaurante/
2.-“Educo” https://www.educo.org/Blog/9-consejos-para-tener-una-cocina-limpia-y-saludable

Links of the video:

3.-Feprohos. Riesgos laborales cocinero https://www.youtube.com/watch?v=n51EPbNPgwI

4.-Prevencion de Riesgos: Cocina https://www.youtube.com/watch?v=9vsPigREcDI

5.-ACCIDENTE RESTAURANTE https://www.youtube.com/watch?v=e-AQXP0Tvs4

6.-El combate de seguridad en la cocina | Ronda 1: Quemaduras y cortaduras

https://www.youtube.com/watch?v=95cZxS_ELuI

7.- “Clorox” https://www.clorox.com/es/recursos/coronavirus/cleaning-by-room/how-to-disinfect-

thekitchen/#:~:text=Otros%20consejos%20para%20desinfectar%20cocinas,cualquier%20plato
%20o%20utensilio %20usados.

Annexed: (pictures)

take care of your home from viruses and bacteria

 always wash food

have a clean utensil

(maintain a good cleanliness, both of food, utensils and the kitchen to avoid these
diseases)
Espero le haya gustado nuestro trabajo profesora .

-Max Jefferson Revilla Briones

-Abel Guillermo Trejo Andres

-Siancas Alama Moises

COCINA PERUANA E INTERNACIONAL 2020