How To Provide Hygienic Condition In Kitchen

05 Apr, 2009

The gold rule for safe food is cleanness. Before preparing meal and after touching raw meat or poultry products, hands should be washed wit hot water and soap for minimum 20 seconds.
Hairs should be covered by bonnet. The wound on hand should be wrapped by plaster.
All the utensils that used in kitchen should be well cleaned. If they aren’t well leaned, the microorganism on their surface can be millions in a few hour.
The knives that are used for cutting raw meat and poultry products should be cleaned well and disinfected by keeping in boiling water.

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Paper towels should be preferred in kitchen or cloths that are used in the same aim should be washed with high temperature water.
There should be plenty amount of clean basins in the kitchen. To prevent cross-contamination, the raw foods and cooked foods should be kept in separate basins. Otherwise, the microorganism in raw food contaminate the cooked food. Due to it is cooked, heat treatment won’t be applied any more and microorganism number will increase rapidly. That cause food spoilage and food born diseases.
To prevent contamination from raw food, the kitchen top should be cleaned with hot water wit soap or disinfectant.

The packing materials of raw foods such as meat, poultry products,egg should not be used again to prevent contamination.
Raw meats should not be washed to remove bacteria. Because bacteria can be killed only by heat treatment. The temperature depend on the time, initial number and specie of the bacteria.
Wet cloths in the kitchen cause microbial growth and contamination so they should be washed in washing machine with hot water every week.
The food residues on the kitchen top cause microbial growth and contamination so it should be disinfected and cleaned well.
To cut different foods, different knives should be used.
We should be aware that there isn’t bulge on the top of the canned foods. If there is, it mustn’t open and eat, it must be casted. Because the bulge means microbial growth and gas forming by bacteria.
If there isn’t bulge, the cap (top) of the canned food should be washed to prevent cross-contamination. The tip opener should be cleaned after using it.
The pieces of blender, mixer and food processor must be cleaned well after usage.
The utensil that are used for raw foods should not be used for cooked foods.