Knives should always be kept sharp.
Proper sanitation of kitchen utensils.
This should be identified in your sanitation plan and cleaning schedule.
Proper food storage and handling proper maintenance of kitchen equipment and the health and cleanliness protocols of kitchen staff are all areas to consider.
How to properly handle utensils and food supply handling utensils and food supply in kitchen sanitation.
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.
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.
Cutting board and utensils.
Kitchen equipment and surfaces including pots pans utensils countertops and cutting boards can be washed with water and dish detergent.
Clean with hot soapy water or in dishwasher if dishwasher safe after each use.
Cleaning is necessary to protect against microorganisms.
Customers see the dining room area most often and will be able to easily observe any sloppiness or unhealthy conditions.
Food storage for the proper time and at safe temperatures.
Carefully bring the water to the boil putting a lid on the pan for 5 minutes.
After removing detachable parts scrub these items with.
If you need to be thoroughly sanitizing kitchen tools and equipment to ensure there s no chance of any bacteria follow these steps.
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.
Sanitizing kitchen tools and equipment.
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.
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.
Most kitchen equipment is intended to be disassembled for cleaning.
Handling knives in the kitchen requires special care both for health and safety reasons.
Use separate cutting boards plates and knives for produce and for raw meat poultry seafood and eggs.
Food particles and dirt can harbor germs so be sure to remove all food and dirt from kitchen surfaces and cookware.
Wash all surfaces pots pans and utensils with warm soapy water.
Some equipment is intended to be cleaned in place.
