Qualitaly_105

JUN. JUL 2018 XIV or are the protagonists of cooking shows, chefs often “forget” to wear the headwear that symbolises this profession. The more well-known the chef, the less likely they are to appear with their head covered. Recently, the online magazine “Il fatto alimentare” published a series of images of chefs of the moment, many of them star-rated, who - pictured in their kitchens or at special events - do not wear the classic white toque, as opposed to the recently deceased Paul Bocuse, who instead in the images available on the web always wears - proudly - the white hat. Yes, because the chef’s hat has a much more important role, that of guaranteeing the consumer that nothing unwanted ends up in the dish. Wearing it is a sign of respect, not only for good hygiene practices, but above all for your customers. But what does the law require? “The hygiene of kitchen personnel and rules of conduct - explains Roberta De Noia, food technologist and consultant for several catering companies on Haccp - are part of the prerequisites programs (PRP), defined as basic conditions and activities of food safety necessary to maintain a hygienic environment.” Reference is also made to PRPs in the recent European Commission Communication of 30-07-2016 C278/1, which states: ‘Good hygiene practices (GHP, e.g. adequate cleanliness and disinfection, personal hygiene) and good manufacturing practices (GMP, e.g. correct ingredient dosage, adequate processing temperature) are collectively referred to as PRPs’. “As part of the company’s self- monitoring plan - continues De Noia The prerequisite programmes are described, i.e. it is also stated how the correct use of the currency by the operating personnel is guaranteed. The standards described in the self-monitoring plan are also dealt with during staff training and education courses and are often represented graphically in the instructions displayed in the changing rooms.” Anyone working inside premises where food is handled is required to scrupulously comply with some basic rules to prevent contamination of products and ensure the highest possible level of hygiene. Working clothes should preferably be light-coloured. “Sometimes she notes - we find that the uniforms worn by chefs are black or a dark colour. The Council Reg. EC 852/04 on the hygiene of foodstuffs does not specify anything about this. On the other hand, it is common sense - or, to use a technical term of good practice - to choose white or at least a light colour. In these cases, in fact, the state of cleanliness of the garments is immediately highlighted. The uniform must not contain buttons or other elements that could come off and be a source of physical contamination. For the same reason, the use of rings, bracelets... is not permitted’. Another reference in the law on the matter is the 283 of 1962 and the implementing decree (n. 327 of 1980), according to which in food preparation laboratories and in the food industry clothes must be light-coloured and with regard to the headgear it specifies that the headgear must contain the entire hair. “This rule applies to both female and male staff, regardless of whether it is in the context of a micro-enterprise, a hospital canteen or a cooking show. The hygiene standards are identical and wearing the headgear is one of them. The operator can obviously identify different types of headgear and choose according to the occasion of use. For a live demonstration, for example, a cap with a visor or a bandana may be more suitable. While to work “behind the scenes” in the kitchen, a mesh headgear, especially for staff with long hair, may be the most practical option. The use of face-masks and gloves is not binding, but is the result of a company choice based on an assessment of the specific situation in which the company operates.” Wearing it must be a habit Hat, yes or no? Hat yes, at least for chef Luca Malacrida, Owner of the Italian National APCI Chef Team. “I always use my hat - he says - even if I have a problem with the height (I am 1.87 cm tall). I sometimes prefer to use the small one, instead of the classic toque. In the restaurant where I work and when I do catering services I always wear a headgear and impose it on my youngsters. Even with all the attention that we can put into the preparation of a dish, a hair can always end up inside. This must be avoided at all costs. It’s also our business card, it’s emblematic of our profession. And of the TV shows where chefs don’t wear a hat, what do you think? On those occasions they are more characters than chefs. But on the occasion of Cibus, where I spent all day in front of the cameras, I preferred to always keep the hat, despite the enormous heat. So it’s a question of vanity... Not only that, but sometimes also of arrogance. You do not put your hat on to assert your superiority. But the cook starts with a hat, it’s part of its essence, not only for the image, but for cleanliness and personal hygiene. In my opinion, going out with the tall hat gives the customer an image of professionalism and seriousness that is essential in our work. I often pull up the youngsters of my brigade because they would like to avoid the hat, but I’m strict. In this case it’s not about celebrities. Why would they like to avoid wearing the hat? Is it annoying? It’s a matter of poor habit, sometimes even in schools I’ve seen future cooks work without a hat. In my opinion, young people should grow professionally with the conviction that the hat is first and foremost a protection for themselves. 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