Proper Sanitation Of Kitchen Tools

If you need to be thoroughly sanitizing kitchen tools and equipment to ensure there s no chance of any bacteria follow these steps.

Proper sanitation of kitchen tools.

Most kitchen equipment is intended to be disassembled for cleaning. 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. Proper food storage and handling proper maintenance of kitchen equipment and the health and cleanliness protocols of kitchen staff are all areas to consider. Knives should always be kept sharp.

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. Learn how to make the most of these tools so that your kitchen is your home s food safety headquarters. Handling knives in the kitchen requires special care both for health and safety reasons. Scrub the backs of your hands between your fingers and under your nails.

Sanitizing kitchen tools and equipment. Wash your hands for 20 seconds with soap and running water. Put your utensils in a large pan covering them fully in water. Carefully bring the water to the boil putting a lid on the pan for 5 minutes.

Food particles and dirt can harbor germs so be sure to remove all food and dirt from kitchen surfaces and cookware. Hand washing is one of the most important things you can do to prevent food poisoning. Refer to the manufacturer s instructions and training provided by your employer or instructor on how to do this safely. Any slip ups in the dining room can break the reputation of a restaurant with the cleanest kitchen in town.

Some equipment is intended to be cleaned in place. 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. Believe it or not the sharper the blade the lower the odds of cutting accidents.

This should be identified in your sanitation plan and cleaning schedule. 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. Cleaning is necessary to protect against microorganisms. Food storage for the proper time and at safe temperatures.

After removing detachable parts scrub these items with. How to properly handle utensils and food supply handling utensils and food supply in kitchen sanitation.