Proper Sanitation Of Kitchen Tools

Whether you are working in your own kitchen or helping with a church or community event there are three basic steps to keeping a kitchen clean and sanitary.

Proper sanitation of kitchen tools.

After removing detachable parts scrub these items with. Sanitizing kitchen tools and equipment. Proper employee education and training as well as monitoring and recordkeeping by management of clean and sanitation tasks also are important according to joshua katz phd new director of the food marketing institute s food safety programs in arlington va. Food particles and dirt can harbor germs so be sure to remove all food and dirt from kitchen surfaces and cookware.

Learn how to make the most of these tools so that your kitchen is your home s food safety headquarters. How to properly handle utensils and food supply handling utensils and food supply in kitchen sanitation. Cleaning is necessary to protect against microorganisms. Knives should always be kept sharp.

In long term care environments the facility kitchen is ground zero in preventing the spread of foodborne illnesses which is why surveyors pay close attention to kitchen sanitation. Carefully bring the water to the boil putting a lid on the pan for 5 minutes. Kitchen equipment and surfaces including pots pans utensils countertops and cutting boards can be washed with water and dish detergent. Believe it or not the sharper the blade the lower the odds of cutting accidents.

Most kitchen equipment is intended to be disassembled for cleaning. Proper food storage and handling proper maintenance of kitchen equipment and the health and cleanliness protocols of kitchen staff are all areas to consider. Hand washing is one of the most important things you can do to prevent food poisoning. All users of the name of kitchen are expected to use good hygienic practices at all times and to follow all established cleaning and sanitation procedures.

Some equipment is intended to be cleaned in place. If you need to be thoroughly sanitizing kitchen tools and equipment to ensure there s no chance of any bacteria follow these steps. Handling knives in the kitchen requires special care both for health and safety reasons. Wash all surfaces pots pans and utensils with warm soapy water.

Customers see the dining room area most often and will be able to easily observe any sloppiness or unhealthy conditions. Scrub the backs of your hands between your fingers and under your nails. Both are extremely important to the health sanitation and reputation of your business. Wash your hands for 20 seconds with soap and running water.

This should be identified in your sanitation plan and cleaning schedule. Food storage for the proper time and at safe temperatures.