Knives should always be kept sharp.
Proper sanitation of kitchen tools.
Wash your hands for 20 seconds with soap and running water.
After removing detachable parts scrub these items with.
Wash all surfaces pots pans and utensils with warm soapy water.
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.
Scrub the backs of your hands between your fingers and under your nails.
Sanitizing kitchen tools and equipment.
Food storage for the proper time and at safe temperatures.
Most kitchen equipment is intended to be disassembled for cleaning.
Kitchen equipment and surfaces including pots pans utensils countertops and cutting boards can be washed with water and dish detergent.
Refer to the manufacturer s instructions and training provided by your employer or instructor on how to do this safely.
Both are extremely important to the health sanitation and reputation of your business.
Food particles and dirt can harbor germs so be sure to remove all food and dirt from kitchen surfaces and cookware.
Believe it or not the sharper the blade the lower the odds of cutting accidents.
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.
Carefully bring the water to the boil putting a lid on the pan for 5 minutes.
Proper food storage and handling proper maintenance of kitchen equipment and the health and cleanliness protocols of kitchen staff are all areas to consider.
Customers see the dining room area most often and will be able to easily observe any sloppiness or unhealthy conditions.
Hand washing is one of the most important things you can do to prevent food poisoning.
Handling knives in the kitchen requires special care both for health and safety reasons.
Some equipment is intended to be cleaned in place.
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.
Learn how to make the most of these tools so that your kitchen is your home s food safety headquarters.
Any slip ups in the dining room can break the reputation of a restaurant with the cleanest kitchen in town.
If you need to be thoroughly sanitizing kitchen tools and equipment to ensure there s no chance of any bacteria follow these steps.
Cleaning is necessary to protect against microorganisms.
Put your utensils in a large pan covering them fully in water.
