Is your kitchen clean? Your kitchen is going to your workspace, right? Our customers are expecting that our kitchen is clean and safe.
A clean kitchen is required for food safety.
If our kitchen is not cleaned properly, the kitchen could become a storehouse of germs and bacteria. Keep your kitchen clean and sanitized to prevent those germs and bacteria.
Kitchen equipment and surfaces, including pots, pans, utensils, countertops, and cutting boards, can be washed with water and dish detergent. After removing detachable parts, scrub these items with warm soapy water and a brush or sponge, making sure to remove any food debris and residual organic matter. Air dry, or dry with a clean paper towel.
Sanitizing, which is the process of reducing bacteria to a safe level, can be achieved by applying a solution of one tablespoon of bleach and one gallon(4Liter) of warm water to reduce harmful bacteria. Soak your kitchen equipment in the solution for two minutes, rinse with hot water, then air-dry. To protect your skin, wear rubber gloves when working with bleach.
It’s important to keep worktops and chopping boards clean because they touch the food you are going to serve and can easily transfer bacteria.