Proper Sanitation Of Kitchen Tools

Knives should always be kept sharp.

Proper sanitation of kitchen tools.

This should be identified in your sanitation plan and cleaning schedule. Carefully bring the water to the boil putting a lid on the pan for 5 minutes. Put your utensils in a large pan covering them fully in water. Both are extremely important to the health sanitation and reputation of your business.

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. Sanitizing kitchen tools and equipment. How to properly handle utensils and food supply handling utensils and food supply in 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.

Most kitchen equipment is intended to be disassembled for cleaning. Some equipment is intended to be cleaned in place. Handling knives in the kitchen requires special care both for health and safety reasons. 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.

Scrub the backs of your hands between your fingers and under your nails. Cleaning is necessary to protect against microorganisms. 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.

Wash all surfaces pots pans and utensils with warm soapy water. Customers see the dining room area most often and will be able to easily observe any sloppiness or unhealthy conditions. If you need to be thoroughly sanitizing kitchen tools and equipment to ensure there s no chance of any bacteria follow these steps. Learn how to make the most of these tools so that your kitchen is your home s food safety headquarters.

Believe it or not the sharper the blade the lower the odds of cutting accidents. Wash your hands for 20 seconds with soap and running water. Food storage for the proper time and at safe temperatures. Kitchen equipment and surfaces including pots pans utensils countertops and cutting boards can be washed with water and dish detergent.

After removing detachable parts scrub these items with. Refer to the manufacturer s instructions and training provided by your employer or instructor on how to do this safely.