Views: 28 Author: Site Editor Publish Time: 2021-08-21 Origin: Site
Keeping commercial kitchens clean is essential to running a hotel business. You need to meet the standards and high food hygiene regulations regulated by the Food Standards Agency (FSA) before you can start a hotel business. Food hygiene is closely related to us. It is very important to ensure the safe consumption of food and prevent food poisoning. As someone who runs or owns a commercial kitchen, there are some ways to help ensure good food hygiene.
Cross-infection is most likely to occur when raw food comes in contact with or drips on ready-to-eat food, equipment, or food preparation surfaces. To prevent cross-contamination, hands, surfaces and equipment should be thoroughly washed before preparing food. Different foods should also be fully separated. Use color-coded equipment.
Color coding is one of the best ways to avoid cross contamination in the kitchen. In addition, there are some other preventive measures, such as keeping consumables in locked cabinets and keeping detergent in their original containers.
After handling raw meat, food areas and equipment should be cleaned and disinfected. Employees should clean up spills and sort garbage in time. The necessary garbage disposal appliances in commercial kitchens include kitchen garbage shredder, sink waste disposer and food waste processor.
Food safety catering cleaners comply with industry standard testing methods. Chemicals that comply with these regulations will be effective against most common forms of bacteria.
The sink of the cabinet needs to wash the dishes as well as the dishes. It is easy to contaminate the grease in the dishwashing water. If there is no special sink cleaner, sprinkle a little salt on the oily place, then wipe up and down with waste plastic wrap, and then use warm water. Rinse it several times to make the pool bright as new. The corners of the pool and the drain can be cleaned with a small brush or toothbrush with fine salt, soapy water and detergent. It is also best to soak the water cover of the drain in warm soapy water for 20-30 minutes to achieve the ideal decontamination effect. It is very necessary to clean up the commercial food waste crusher and kitchen sink food macerator regularly.
It is important to keep the commercial kitchen equipment clean. Equipment such as cloth should be put in the washing machine with other clothes every day. The mop should also be cleaned regularly. Between the replacement of the mop head, the mop should be rinsed under a hot faucet to remove excess food waste and dirt before use.
Commercial kitchens must have commercial waste disposers, kitchen sink food waste grinders, and sink garbage crushers. The kitchen food waste processors realizes low-cost and harmless treatment of kitchen waste at the source. The kitchen waste processor can separate the water, oil, and food waste in the kitchen waste, so as to realize the real source waste classification and guarantee the subsequent effective resources.
Kitchen waste disposers can effectively prevent commercial kitchens from being polluted by odors, and can well maintain the kitchen environment.
