Proper Sanitation Of Kitchen Tools

Most kitchen equipment is intended to be disassembled for cleaning.

Proper sanitation of kitchen tools.

Learn how to make the most of these tools so that your kitchen is your home s food safety headquarters. Wash all surfaces pots pans and utensils with warm soapy water. After removing detachable parts scrub these items with. Wash your hands for 20 seconds with soap and running water.

Both are extremely important to the health sanitation and reputation of your business. Scrub the backs of your hands between your fingers and under your nails. 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. 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. Handling knives in the kitchen requires special care both for health and safety reasons. Carefully bring the water to the boil putting a lid on the pan for 5 minutes. Believe it or not the sharper the blade the lower the odds of cutting accidents.

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. Customers see the dining room area most often and will be able to easily observe any sloppiness or unhealthy conditions. Any slip ups in the dining room can break the reputation of a restaurant with the cleanest kitchen in town. Kitchen equipment and surfaces including pots pans utensils countertops and cutting boards can be washed with water and dish detergent.

Cleaning is necessary to protect against microorganisms. Some equipment is intended to be cleaned in place. How to properly handle utensils and food supply handling utensils and food supply in kitchen sanitation. If you need to be thoroughly sanitizing kitchen tools and equipment to ensure there s no chance of any bacteria follow these steps.

Put your utensils in a large pan covering them fully in water. Sanitizing kitchen tools and equipment. 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. Refer to the manufacturer s instructions and training provided by your employer or instructor on how to do this safely.

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