Clean Kitchens: Bacteria could lurk in many commercial kitchen areas, including the cutting boards, bench tops and utensils. Patrons and staff can become sick if hygiene standards are not met. This is bad for your business.
By following these tips, you can ensure your commercial kitchen is clean and free from disease-causing bacteria.
WASH YOUR HANDS PERFECTLY TO CLEAN YOUR KITCHENS
Hand washing is an important way to prevent the spread of bacteria. Hand washing should be done before, during, and after handling food. The importance of hand washing should be understood by all staff members who work in the kitchen.
A reminder sheet in your kitchen that outlines how to wash your hands properly is a great idea. It is easy to follow a few steps. This could look like this:
- Use soap to clean your hands.
- Use the soap to lather your hands and scrub your hands. Make sure to clean between your fingers and your backs. This should take approximately 20 seconds.
- Under running water, rinse your hands well.
- Use a towel to dry your hands.
FOLLOW HACCP PRINCIPLE
HACCP food safety management system reduces the risk of food spoilage and cross-contamination during storage, preparation, and cooking. These standards promote safe practices that prevent harmful bacteria from growing and ensure food is stored at the correct temperature. It is important to ensure food hygiene by ensuring all staff members of your commercial kitchen know these practices.
CLEANING SURFACES AND UTENSILS – EXPERIMENTAL FOR CLEAN KITCHENS
After use, it is important to clean every surface in the kitchen as well as every utensil. It is best to wash surfaces and utensils in hot soapy water. Disposable paper towels are best to clean up any spillages. Clean clothes can then be washed in hot water using a hot cycle.
SANITISE SMALLER KITCHEN ITEMS and UTENSILS
Commercial warewashers can be used to wash dishes, cookware, and utensils. This will help in eliminating and sanitizing bacteria. To kill bacteria, high temperatures should be used for cleaning. To determine if your dishwasher is heated enough, use a waterproof probe thermometer to test it.
CLEANING COMMERCIAL KITCHEN FLOORINGS
Grease and bacteria can build up on the floors of your kitchen. Kitchen floors made of ceramic or quarry are common and should be sealed with a non-slip coating. This will encourage hygiene and prevent staff from slipping while moving around.
Soapy mops and buckets can spread bacteria and be a breeding ground for bacteria. A floor scrubber like those offered by WACER is a great machine for cleaning kitchen floors. They lift dirt and provide a thorough clean.
Use the right cleaning solutions.
It is important to know what products are best for commercial kitchens. Some chemicals are designed specifically to keep kitchens clean. It is important to find chemicals that are safe and environmentally friendly. Check out WACER’s collection of cleaning chemicals.
PROPER CLEANING OF ALL MATS
Many commercial kitchens use mats to prevent employees from falling. These mats should be cleaned and sanitized daily and allowed to dry naturally.
A CLEANING SYSTEM IS IN PLACE
A cleaning schedule may include having cleaners come in at specific times or assigning each staff member to clean their kitchen station. Cleaning should be done properly. If you are unsure about the ability of your kitchen staff to clean up after themselves, it is a good idea to hire a professional cleaner to do the job right.
SEEK OUT PERFECT EMPLOYEES
It is best to send an employee from your kitchen home if they feel unwell. Employees must be aware that they must notify management if they feel sick.