Proper Sanitation Of Kitchen Utensils

Use separate cutting boards plates and knives for produce and for raw meat poultry seafood and eggs.

Proper sanitation of kitchen utensils.

Handling knives in the kitchen requires special care both for health and safety reasons. Clean with hot soapy water or in dishwasher if dishwasher safe after each use. Customers see the dining room area most often and will be able to easily observe any sloppiness or unhealthy conditions. Kitchen equipment and surfaces including pots pans utensils countertops and cutting boards can be washed with water and dish detergent.

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. Some equipment is intended to be cleaned in place. Most kitchen equipment is intended to be disassembled for cleaning.

Proper food storage and handling proper maintenance of kitchen equipment and the health and cleanliness protocols of kitchen staff are all areas to consider. Cutting board and utensils. 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. Food particles and dirt can harbor germs so be sure to remove all food and dirt from kitchen surfaces and cookware.

Believe it or not the sharper the blade the lower the odds of cutting accidents. After removing detachable parts scrub these items with. Food storage for the proper time and at safe temperatures. This should be identified in your sanitation plan and cleaning schedule.

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. Both are extremely important to the health sanitation and reputation of your business. Cleaning is necessary to protect against microorganisms. How to properly handle utensils and food supply handling utensils and food supply in kitchen sanitation.

Refer to the manufacturer s instructions and training provided by your employer or instructor on how to do this safely. 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. Put your utensils in a large pan covering them fully in water. Any slip ups in the dining room can break the reputation of a restaurant with the cleanest kitchen in town.

Carefully bring the water to the boil putting a lid on the pan for 5 minutes.