Proper Sanitation Of Kitchen Utensils

Cutting board and utensils.

Proper sanitation of kitchen utensils. Some equipment is intended to be cleaned in place. Clean with hot soapy water or in dishwasher if dishwasher safe after each use. 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. Sanitizing kitchen tools and equipment.

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. 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. Most kitchen equipment is intended to be disassembled for cleaning.

Use separate cutting boards plates and knives for produce and for raw meat poultry seafood and eggs. Both are extremely important to the health sanitation and reputation of your business. Proper food storage and handling proper maintenance of kitchen equipment and the health and cleanliness protocols of kitchen staff are all areas to consider. After removing detachable parts scrub these items with.

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. Any slip ups in the dining room can break the reputation of a restaurant with the cleanest kitchen in town. Knives should always be kept sharp. If you need to be thoroughly sanitizing kitchen tools and equipment to ensure there s no chance of any bacteria follow these steps.

How to properly handle utensils and food supply handling utensils and food supply in kitchen sanitation. Cleaning is necessary to protect against microorganisms. Handling knives in the kitchen requires special care both for health and safety reasons. 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. Kitchen equipment and surfaces including pots pans utensils countertops and cutting boards can be washed with water and dish detergent. Wash all surfaces pots pans and utensils with warm soapy water. Believe it or not the sharper the blade the lower the odds of cutting accidents.

Customers see the dining room area most often and will be able to easily observe any sloppiness or unhealthy conditions.