Proper Sanitation Of Kitchen Utensils

Food storage for the proper time and at safe temperatures.

Proper sanitation of kitchen utensils.

Proper food storage and handling proper maintenance of kitchen equipment and the health and cleanliness protocols of kitchen staff are all areas to consider. Carefully bring the water to the boil putting a lid on the pan for 5 minutes. How to properly handle utensils and food supply handling utensils and food supply in kitchen sanitation. Sanitizing kitchen tools and equipment.

Kitchen equipment and surfaces including pots pans utensils countertops and cutting boards can be washed with water and dish detergent. Customers see the dining room area most often and will be able to easily observe any sloppiness or unhealthy conditions. 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. Cleaning is necessary to protect against microorganisms.

After removing detachable parts scrub these items with. Use separate cutting boards plates and knives for produce and for raw meat poultry seafood and eggs. If you need to be thoroughly sanitizing kitchen tools and equipment to ensure there s no chance of any bacteria follow these steps. Most kitchen equipment is intended to be disassembled for cleaning.

Wash all surfaces pots pans and utensils with warm soapy water. Refer to the manufacturer s instructions and training provided by your employer or instructor on how to do this safely. Cutting board and utensils. Put your utensils in a large pan covering them fully in water.

Knives should always be kept sharp. Any slip ups in the dining room can break the reputation of a restaurant with the cleanest kitchen in town. Handling knives in the kitchen requires special care both for health and safety reasons. Believe it or not the sharper the blade the lower the odds of cutting accidents.

Clean with hot soapy water or in dishwasher if dishwasher safe after each use. 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. Both are extremely important to the health sanitation and reputation of your business. 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.

This should be identified in your sanitation plan and cleaning schedule.