Hotels, delis, restaurants, and grocery stores should be prepared for random food supplier inspections. Poor kitchen hygiene and practices may put your business at risk of fines, unqualified scores, and even closure. You can follow the following 4 best practice tips to prepare your business to pass the health check:
Pay special attention to the crucial areas of your kitchen
Make sure that all areas of the kitchen are properly taken care of, especially those areas that are easily overlooked. The most common question is how do I clean the kitchen every day? It can be solved by participating in the following main areas to maintain a sanitary kitchen.
Kitchen sinks – Disinfect kitchen sinks to avoid accumulation of bacteria. Scrub, sterilize, and keep it unstained and unblocked to avoid plumbing problems.
Kitchen Floors – Kitchen floors should be properly cleaned and disinfected daily before closing. Improper cleaning can cause trips and falls, food-borne diseases caused by bacterial buildup, and pest attraction caused by food buildup.
Preparation tables – Please keep it clean after use. It is essential to clean food contact surfaces to avoid food contamination and other health-related issues.
Ovens – Use a towel, brush or scraper to remove grease spills and debris to eliminate buildup. Cleaning the oven on a daily basis can reduce the risk of fires in the oven.
Walk-in refrigerators – Refrigerators can store a variety of foods, so keeping it clean and bacteria-free is essential. Thoroughly sweep and wipe the floor, and regularly wipe the ceiling and walls. The shelf unit should also be cleaned and organized weekly.
Dumpster pads – Although located outside the kitchen facility, the trash bin areas should be kept clean. Improper waste disposal can attract pests and may cause infestation. Daily cleaning and proper waste disposal can help people who are in contact with the trash bin pad to maintain a safe environment.
Exhaust hood systems – Exhaust pipes, air chambers and roof exhaust fans should be regularly cleaned completely to improve ventilation and reduce the risk of fires in the kitchen.
Kitchen equipment – This refers to all kitchen utensils such as pots, pans, knives, and other commonly used accessories. It should be cleaned after each use to avoid spread of bacteria.
Implement a kitchen cleaning schedule
Commercial kitchens can be hot spots for bacteria and germs. Prevent the accumulation of bacteria and ensure consumer safety by implementing strict kitchen cleaning schedules. Develop a task list and choose tasks to be executed daily, weekly or monthly. A kitchen cleaning schedule can reduce the likelihood of foodborne illness and reduce food waste.
Keep personal hygiene
Many cases of food poisoning are caused by the lack of personal hygiene of food handlers or kitchen staff. Personal hygiene in commercial kitchens requires wearing appropriate clothing, such as clean uniforms, aprons for different preparation stations (such as seafood, vegetables, etc.), gloves, hair nets and shoes (non-slip, fully covered). In addition to dressing, some simple measures should be taken, such as washing hands, making nails short and neat, etc., as part of personal hygiene.
Make a checklist
Use detailed checklists to keep track of what needs to be done. Kitchen cleaning involves many tasks that can be difficult to understand and difficult to remember. The checklist will ensure that you cover all the bases.
Employers have a legal duty to manage the waste that their business produces suitably and sufficiently. Saniwise automatic sensor trash can is a simple and efficient solution to manage your kitchen waste and could save your business time, money and resources, whilst also benefiting the environment from eco-friendly recycling. Check inventory today!