Reading Time: 3 minutes Cleaning and sanitising is a basic step in a kitchen. Show Which revolves around cleaning during the day and between various tasks. Cleaning and sanitising is one of the key ways to prevent bacteria from getting into foods. During which tasks is it important to clean and sanitise? These tasks include :
This is commonly known as clean as you go. Below are the steps to be followed when implementing cleaning and sanitising :
This is the only proven method to remove dirt and kill bacteria. These steps need to be followed in the order set out, such that bacteria cannot hide behind dirt and grease. This allows a good contact time for the sanitiser to be effective. Using an approved supplier is also critical to the cleaning process. Chemicals, especially sanitisers should be registered and tested against your local or international standards. The sanitiser must be correctly diluted (ideally with an automatic dispenser), placed in a spray bottle with the nozzles adjusted to emit a fine mist. Chemicals should also be correctly labelled at all times. The best chemical suppliers will also have various colours to easily distinguish the different chemicals during the clean as you go process. Some suppliers have a 2-in-1 cleaner/disinfectant and advocate a 1-step cleaning and sanitising procedure. However be aware of this, as international best practice dictates a 2-step cleaning and sanitising. This would mean spraying the same chemical twice, once to clean and again to sanitise. Regardless of the sanitiser used, it is extremely important to physically clean a surface before sanitising. This ensures that dirt and grease are removed, as bacteria can ‘hide’ behind these and discourage the sanitation process. It is also important to remember that the use of a clean material cloth must be used to do the cleaning. This is because the physical action of scrubbing is almost more effective in removing bacteria than the sanitiser. The contact time for the sanitiser on a surface is also important. So, be wary of suppliers who promise very short periods for sanitising. 3 – 5 minutes is reported as being the most effective. Cleaning and sanitising are distinctly different from the way we would deep clean the kitchen. Check out our article on deep cleaning in the kitchen. We also have a deep cleaning schedule available for download.  Deep Cleaning in the KitchenThe next step in the kitchen cleaning and sanitising pillar is deep cleaning in the kitchen. All areas in the kitchen should be cleaned. This is fundamental in not allowing bacteria to grow. As is often the case, the kitchen’s main priority to make and serve food. When does one find time to clean the entire kitchen?Developing a cleaning schedule would form the basis for a deep cleaning procedure. How to develop a cleaning schedule:Firstly, Identify the highest risk items and clean these most often (Critical). These areas would include your daily kitchen cleaning (clean-as-you-go) items:
Secondly, highlight areas that are not critical but do come into contact with food indirectly (Major risks).
Lastly, address all other areas that do not come into contact with food and identify how often these areas build-up dirt (Minor risks).
Once these areas have been identified, list all items per section. The cleaning schedule forms the basis for kitchen cleaning in general, but specifically the deep cleaning policy. Running a deep cleaning schedule is the only effective method that ensures all areas within the kitchen are cleaned according to the risks. This also ensures that cleaning takes place in a time and resourceefficient manner. How detailed should a cleaning schedule be?To ensure that all areas are cleaned at least once per week in the normal kitchen cleaning, all areas should be listed and should be specific to your kitchen. You will also notice that tables form part of both the clean-as-you-go and deep cleaning schedule. What is the difference?The difference comes down to the cleaning, clean as you go versus (end of shift) deep cleaning. Why is this?This is because tables will hold your foods, cutting boards and all preparation takes place on these items. So attention is needed for more concentrated cleaning. Clean your kitchen utensils in hot water with an antibacterial detergent. When sanitizing kitchen tools and equipment, use either boiling water or a solution of bleach and water. Store your tools in a regularly cleaned plastic or metal box to keep the germs away. If you don’t clean your kitchen properly, germs and bacteria can start to grow – and quickly, too! This definitely isn’t ideal in a place where you prepare and cook food as it can lead to the people who visit your business getting ill. To avoid this, it’s important you’re cleaning and sanitizing kitchen utensils properly after you use them.
After you’ve finished cooking, it’s vital you’re cleaning and sanitizing kitchen tools and equipment to prevent the spread of bacteria. To start with, here’s how you can clean your tools:
The Poll What topics would you like to read about? 0 Votes If you need to be thoroughly sanitizing kitchen tools and equipment to ensure there’s no chance of any bacteria, follow these steps:
If you’re wondering how to clean and store cooking tools and equipment, clean using one of the above methods, before moving onto storing. Use a sanitized container, such as a large plastic or metal box, and place only the cleaned tools in it. Clean the box regularly to keep germs and bacteria at bay. Cleaning and sanitizing tools and equipment is vital to keeping a healthy and happy kitchen for your business – and it’s not hard, either! Just remember that it’s not just about cleaning, but also about drying and storing your utensils too. Follow all of the tips above and you’ll banish bad bacteria. Originally published July 27, 2021 |
Why is it important to clean and maintain the kitchen tools equipment and working area properly?
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