Itchy issues in the kitchen

Summertime is the prime season for dining out: who among us hasn't relished a laid-back evening on a patio, savouring whatever culinary delights the chef has whipped up in the kitchen? The kitchen, as we all know, is the beating heart of any restaurant. Most of us have wrapped up our summer getaways by now; fingers crossed no one fell ill. While the odds are slim, it's worth noting that kitchens can also be hotbeds for microbiological contamination.

Imagine this: just as the waiter sets down your freshly-prepared dish, you pour its entire contents into a sterile 'Wirl-Pak®' bag and inform him that you've lost your appetite. The real kicker? The cooler by your table, designed to rapidly chill these samples below 7°C, making them perfect for immediate microbiological analysis. Some eateries might politely ask if you'd like something else from the menu (this can spark quite an entertaining evening as the cooler's ice packs do their thing). The most interesting establishments to inspect? Those where the Hygiene Code for Catering is still wrapped in its plastic, and the owner realizes, to his horror, that the thermometer is missing its batteries.

Risky microbiology on your plate

Preparing food is, by nature, a hands-on task. In fact, humans often pose the biggest risk when it comes to food contamination, barring perhaps their shoe soles. Past studies have shown that a staggering 80% of food samples had high levels of Enterobacteriaceae per gram, with 30% of these also containing the pathogenic Escherichia coli. It's a telltale sign that a chef might not be keeping their hands as clean as they should. Granted, a single bacterium isn't typically an immediate concern. A chef isn't a surgeon, after all. But if a dish or side is stored for too long, bacteria can flourish, leading to unpleasant surprises for the diner. Take-home "doggy bags" are particularly risky, especially if they're left unrefrigerated overnight after a night on the town. And the restaurant remains accountable. Chilling, isn't it?

Sources of contamination

Hand-to-food contact tops the list. Just notice how frequently a chef might touch their nose, adjust their trousers, run their fingers through their hair, or rub their chin while perusing the next order. Breaking the golden rule of "clean above dirty" is a cardinal sin. Many kitchens stack dirty dishes in areas right above where clean plates are stored.
Then there's the countertop. Boxes from the storeroom are often nonchalantly unpacked there, even if they've been resting on a pallet or floor. This can result in significant cross-contamination. If the packaging is dirty, the food inside can quickly become tainted too.
Consider also the cutlery tray. Empty it out for a laugh and behold the detritus that lies beneath. Lovely dried food remnants. And the glasses? A quick rinse in cold water, sometimes with a soap block added, isn't always enough. The scrub brushes need daily machine washing—if the dishwasher is up to snuff, that is. Shining a bright LED or UV light on the glassware can reveal unsettling residues, like lipstick marks or other lip grime.
Refrigeration units aren't always pristine, especially towards the top. Hence, it's vital to cover all items, and label them, naturally.

Serving temperatures

Hot dishes should be served at a minimum of 60°C. Article 15, section 2 of the BBL (Food Processing and Handling Act) makes this clear. Pizza delivery folks often fall short, handing over lukewarm, cardboard-esque pies. And let's not even dive into the hygiene of their often cluttered thermal delivery bags. Automated food dispensers can also struggle with this, especially the lower compartments. It's amusing to bring a thermometer to a restaurant—always a conversation starter.

Lastly, there's an age-old rivalry between chefs and the front-of-house staff. The former toils and sweats away, while the latter, with crisp shirts and slicked-back hair, plays the charmer. If you listen closely, you might catch the chef whispering from the kitchen: "At least I have a career, while you've just got a job!"

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