‘10 Top Tips for a Clean Kitchen’

newFood that is produced in hygienic conditions is inevitably of a higher standard. What’s more, 96% of customers say it’s important to know that a catering business trains its employees in food safety. And with the increase in food hygiene and safety regulations, it is vital to ensure kitchen deep cleaning, kitchen ventilation cleaning, and kitchen duct cleaning in order to main high standards in restaurants, cafes and other catering facilities. Failure to do so could result in illness, loss of customers, or worse.

To achieve this, create a programme that outlines all of the critically important operations of your kitchen, and what could go if you don’t stick to the plan. Having best practice rules on cross contamination, cooking rules, cooling and hygiene means that all staff are aware of what is required, and the following 10 key points should be at the heart of such a programme.

point11.Clean surfaces prior to preparing food, and separate raw and cooked food, using separate utensils.

2.Wash hands on a regular basis.

3.Defrost food completely before cooking, and cook joints of meat thoroughly.

4.Keep food above 63o C or cold below 8o C (ideally around 3o C) to lessen the risk of growth of food poisoning bacteria, and when reheating food make certain that it is heated above 82o C for no less than two minutes.

5.Store raw foods below cooked foods to prevent contaminants such as blood dripping onto the cooked food.

6.Clean each piece of kitchen equipment after each single use (blender, juicer, grill etc.).

7.Clean the microwave oven and the freezer at the end of each day.

Point88.Clear the sink and clean out the drain of any waste.

9.Clean the refrigeration unit, meat drawer, ice machine, steam table, cutting boards, and every working space daily after a shift.

10.Clean the door and door knobs – something that is often forgotten, but is vital if you are to prevent bacteria spreading.

forth paragraphCatering outlets have legal and moral obligations to protect customers, and a detailed cleaning programme will help to reduce the risk of contamination. All areas call for attention, including kitchens, bar areas, and any table where food is served and eaten. And of course, anyone involved in the catering industry should have the very highest standards of personnel hygiene.

· By Bilal Al Halabi, Al Halabi Ref. & Kitchen Equipment  www.al-halabi.com



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