Good food safety practices are imperative in the kitchen, whether the kitchen is at home or work. Foodborne illnesses are some of the most common threats to people in this country and are totally avoidable with preventative care. If you enjoy cooking meals for the family or running a reputable restaurant, always practice the following steps to ensure your kitchen is properly sanitized.
Inspect and Identify
Before beginning the actual sanitization process, investigate all aspects of your kitchen and identify what areas need special attention. Generally speaking, all kitchen areas must be cleaned, but some factors (such as equipment or appliances) may require more work.
For instance, a pan with damage is more likely to harbor bacteria and viruses in tiny cracks. Therefore, it must get cleaned with powerful cleaning agents and arduous cleaning methods. Appliances with heavy accumulation of oil and burnt food material require extensive cleaning practices to ensure no cross-contamination occurs during the cooking process.
Identify potential cross-contamination instances, such as utensils used for meat crossing with other items or meat products touching other food materials. Eliminating cross-contamination dramatically reduces the chances of food borne illness from occurring.
Wash and Rinse
Following a thorough inspection process, you need to clean all surface areas, appliances, and equipment. This step is harder in a restaurant kitchen setting because all items and devices are used consistently throughout the day.
Sanitize counters, cutting boards, and surfaces, as these areas are full of leftover bacteria and viruses. Cleaning detergents are imperative during this step; these items and surfaces must be washed throughout the cooking process as needed.
Continue to clean all dirty utensils and tools before you begin cooking, and again if they are used for different food items later. Rags and towels should be washed frequently with intense heat to avoid cross-contamination. Remember to rinse them once the washing process is complete to ensure all cleaning detergents are adequately removed.
Store Food Appropriately
Meat products require particular storage methods that ensure safety and cleanliness. Meat must be properly refrigerated or frozen in a two to four-hour time span. Bacteria growth accelerates in perishable foods between the temperatures of 40-140 degrees. Freezing food doesn’t eliminate danger but does protect it from developing more foodborne bacterias and viruses until the cooking process.
By taking these critical steps to ensure your kitchen is properly sanitized, you can confidently cook in a clean space with less fear of food poisoning or illness. Safe food is imperative for protecting your family, friends, and customers.
