Proper Sanitation Of Kitchen Utensils

This should be identified in your sanitation plan and cleaning schedule.

Proper sanitation of kitchen utensils.

Proper food storage and handling proper maintenance of kitchen equipment and the health and cleanliness protocols of kitchen staff are all areas to consider. Put your utensils in a large pan covering them fully in water. Carefully bring the water to the boil putting a lid on the pan for 5 minutes. After removing detachable parts scrub these items with.

Food storage for the proper time and at safe temperatures. Both are extremely important to the health sanitation and reputation of your business. Cleaning is necessary to protect against microorganisms. 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.

Clean with hot soapy water or in dishwasher if dishwasher safe after each use. Use separate cutting boards plates and knives for produce and for raw meat poultry seafood and eggs. How to properly handle utensils and food supply handling utensils and food supply in kitchen sanitation. Most kitchen equipment is intended to be disassembled for cleaning.

Customers see the dining room area most often and will be able to easily observe any sloppiness or unhealthy conditions. Handling knives in the kitchen requires special care both for health and safety reasons. Believe it or not the sharper the blade the lower the odds of cutting accidents. Wash all surfaces pots pans and utensils with warm soapy water.

Kitchen equipment and surfaces including pots pans utensils countertops and cutting boards can be washed with water and dish detergent. Sanitizing kitchen tools and equipment. Some equipment is intended to be cleaned in place. 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. 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. 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. Food particles and dirt can harbor germs so be sure to remove all food and dirt from kitchen surfaces and cookware.

Refer to the manufacturer s instructions and training provided by your employer or instructor on how to do this safely.