Kitchens are prime real estate for disease and cross-contamination. If you’ve spent time in culinary school, you probably know the basics, so let’s look at a few lesser-known rules.
Sanitise Your Can Opener Every Day
Both manual and electric can openers are primed for microbial growth, so it’s not enough to wipe your equipment down. You should be cleaning them thoroughly every day.
Don’t Ignore Grease
Commercial kitchen extraction systems are probably the most important pieces of equipment in your hygiene arsenal. Seventy per cent of kitchen fires occur due to grease-laden canopies and oil accumulation.
It’s crucial to arrange regular deep cleans by professionals such as https://www.targetcatering.co.uk/kitchen-extraction/commercial-kitchen-extraction
Obey the Two-Hour Rule
The two-hour rule states that perishable foods shouldn’t be exposed to temperatures of between 5 and 50 degrees for longer than two hours. If you have an accidental exposure, the food must be chilled or eaten. If your perishables have been exposed to warmth for four hours, they should be disposed of.
Clear Biofilm Buildup
Ice machines probably aren’t the kind of equipment you worry about, but they harbour e. coli, Salmonella, and Listeria. These bacteria love dark, cold environments, and your ice machine provides precisely those conditions.
Thaw in the Fridge
Thawing food at room temperature leads to rapid bacterial growth and surface contamination. Always thaw your meals in cold water or a fridge.
Foodborne illness is rife in commercial kitchens, causing over 200 diseases. Absolute hygiene is imperative for the well-being of your guests.
