Proper Sanitation Of Kitchen Utensils

How to properly handle utensils and food supply handling utensils and food supply in kitchen sanitation.

Proper sanitation of kitchen utensils.

Believe it or not the sharper the blade the lower the odds of cutting accidents. 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. Carefully bring the water to the boil putting a lid on the pan for 5 minutes.

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. Sanitizing kitchen tools and equipment.

Handling knives in the kitchen requires special care both for health and safety reasons. Kitchen equipment and surfaces including pots pans utensils countertops and cutting boards can be washed with water and dish detergent. Proper food storage and handling proper maintenance of kitchen equipment and the health and cleanliness protocols of kitchen staff are all areas to consider. Some equipment is intended to be cleaned in place.

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. Put your utensils in a large pan covering them fully in water. 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.

Use separate cutting boards plates and knives for produce and for raw meat poultry seafood and eggs. 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. If you need to be thoroughly sanitizing kitchen tools and equipment to ensure there s no chance of any bacteria follow these steps. Any slip ups in the dining room can break the reputation of a restaurant with the cleanest kitchen in town.

Both are extremely important to the health sanitation and reputation of your business. This should be identified in your sanitation plan and cleaning schedule. Most kitchen equipment is intended to be disassembled for cleaning. Knives should always be kept sharp.

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.