Preparing accompanying sauces in dessert preparation requires not only culinary skill but also strict adherence to safety and hygiene standards. In professional kitchens across Kenya, such as hotel kitchens in Nairobi or catering services in Mombasa, the use of appropriate personal protective equipment (PPE) and maintaining occupational safety and health (OSH) are vital to prevent accidents and ensure food safety. This chapter focuses on the types and uses of PPE relevant to dessert sauce preparation and the principles of occupational safety and health that protect both the cook and the consumers.

3.1 Types and Uses of PPEs

In dessert sauce preparation, especially when handling hot liquids, sharp utensils and chemical cleaning agents, personal protective equipment is essential. PPE serves as a barrier against hazards that can cause injury or contamination, and each item protects a specific part of the body or guards against a specific risk.

Personal protective equipment (PPE) (Source: 5f700936fcc590f8)

Safety boots

Safety boots have a reinforced sole and toe cap that protect the feet from dropped pans, hot spills and slippery floors. A non-slip, closed-toe boot is worn throughout a shift in the sauce kitchen, where splashes of hot liquid and wet floors are common.

Kitchen cloth

A kitchen cloth is a thick cotton cloth kept to hand for lifting hot pans and pot handles, wiping spills and protecting the hands from brief contact with a hot surface. It is kept dry, since a damp cloth conducts heat and can cause a burn rather than prevent one.

Apron

An apron, made from thick, waterproof material, shields clothing and skin from hot splashes and spills of sauce or cleaning chemicals. It is tied securely so it cannot trail into a flame or a moving part of equipment.

Chef's jacket

A chef's jacket is a double-breasted, long-sleeved cotton jacket that protects the arms and torso from heat and splashes, with the double layer of fabric giving extra protection against a sudden spill of hot sauce.

Chef's hat

A chef's hat, or toque, covers the hair and keeps it away from the face and from food, preventing loose strands from falling into a sauce during preparation.

Chef's trousers/Skirts

Chef's trousers or skirts are loose-fitting, made from a sturdy fabric that resists minor splashes and tears, giving the cook freedom of movement while still covering the legs.

Neck tie

A neck tie, worn at the collar of the chef's jacket, absorbs sweat from the neck and face so it does not drip onto food, and is a recognised part of the professional kitchen uniform.

Kitchen gloves

Kitchen gloves protect the hands from burns when handling hot saucepans or pouring sauces, and heat-resistant gloves in particular let a cook lift and tilt hot containers safely during sauce production.

Mask

A mask covers the nose and mouth, reducing the risk of breath or coughs contaminating an open sauce and limiting exposure to fumes from strong cleaning chemicals during the clean-down.

Protective eyewear

Protective eyewear guards the eyes against hot steam, splashing liquid and irritation from cleaning chemicals, and is worn whenever a sauce is reduced over high heat or strong chemicals are being used.

Clear protective eyewear for safety (Source: Wikimedia Commons)

Proper use and maintenance of PPE

• Inspection before use: PPE is checked for damage, such as a tear in a glove or a worn-out apron, to confirm it still gives full protection.
• Correct fitting: gloves and aprons should fit properly, since loose or tight gear limits movement and can cause an accident.
• Cleaning and sanitising: aprons, hats and reusable gloves are cleaned regularly, following the manufacturer's instructions, to prevent contamination.
• Storage: PPE is stored in a clean, dry area away from food preparation surfaces to maintain hygiene.
• Replacement: damaged or worn-out PPE is replaced promptly to maintain safety standards.

Chapter Summary

This chapter covered essential aspects of preparing accompanying sauces with a focus on safety, hygiene, and quality. It began by outlining the types and uses of personal protective equipment to ensure safe handling during sauce preparation. Occupational safety and health principles were emphasized to maintain a secure working environment. The chapter then discussed the appropriate cleaning tools, equipment, and materials necessary for maintaining cleanliness. Detailed procedures for preparing various sweet sauces were explored alongside hygiene practices, including personal hygiene and food hygiene prevention measures. Production methods for different types of sweet sauces were explained, followed by techniques for assessing their quality. Finally, the chapter addressed the presentation of sweet sauces and the proper cleaning of tools, equipment, work surfaces, floors, as well as effective waste disposal to ensure a hygienic workspace.