3.2.1 How to clean and sanitaze a kitchen

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.

Getting Soapy

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.

Sanitize for Safety

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.

Keep worktops clean

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.

  • Always wash worktops before you start preparing food
  • Wipe up any spilled food straight away
  • Always wash worktops thoroughly after they have been touched by raw meat, including poultry or raw eggs
  • Never put ready-to-eat food, such as salad, bread, or fruit, on a worktop or chopping board that has been touched by raw meat or poultry unless you have washed it thoroughly first
PT Delco Jaya
Prime Space - Jl. Arteri Permata Hijau No.34, Grogol Utara, Kebayoran Lama, Kota Jakarta Selatan, Indonesia 12210
Email : hello@kokikan.com