Hygiene in the food industry is absolutely important! The build up of grease, oils on surfaces such as light fittings, walls behind equipment and ceilings needs to be cleaned otherwise it can create health and safety risks to everyone.Not only that, regular cleaning will prolong the life of the kitchen equipment and cleaning the kitchen ducts will improve the air flow and keep the kitchen cooler, making it a better environment for everyone to work in.A part of good kitchen organization is planning and preparing for kitchen safety.
However , leaving behind oil/water behind like this will create stains on cooking area.Which affects the cleanliness of kitchen.
Following that, wet drains and floors are dangerous during service time. This situation might cause accidents and slips due to the slippery floor.It should be quickly wiped away using a mop to prevent any injuries or wet footprints all over the kitchen.
Trays must be placed above ground level to prevent contamination or contact with soaps/detergents while cleaning.
Cooking utensils and plates should be orderly organized before food preparation and handling.
Cooking equipment should be washed and kept back at their place after using.
This ensures less hassle in the kitchen.
In kitchens where there is no dishwasher available, proper technique will keep your dishes clean and keep you from getting sick! Follow these simple steps for hand-washing dishes:
Step 1: Scrape the dishes
Step 2: Wash the dishes - water temperature should be at least 44°C (110°F)
Step 3: Rinse the dishes
Step 4: Sanitize the dishes - add one cap full of chlorine bleach to 24°C (75°F) water and let the dishes soak for 45 seconds
Step 5: Air dry the dishes
Very well explained. A good analysis on the do's and don't s in the kitchen. Pictures clearly reflect the importance of having a clean and sanitized kitchen in order to ensure food and kitchen safety.
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ReplyDeleteA very detailed blog that explained the importance of organized and clean kitchen that will prevent food contamination. Pictures also shows that having an organised kitchen, would allow work flow to be more efficient.
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