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Cleaning and Sanitizing Is an Important Aspect of Food Safety

Harmful germs can be found everywhere, so cleaning and disinfecting the cooking area is an important criterion for food safety. To reduce the risk of contaminated food processors, best practices should be used when cleaning surfaces, equipment, hands, and food. cleaning check

 

Contaminants move easily between food processors, equipment, food, and surfaces during cooking. To prevent cross-contamination and reduce the risk of foodborne illness, food processors must clean their hands, surfaces, utensils, equipment, etc. Ensure proper cleaning and disinfection. Direct contact with food. Here are some tips to help prevent cross-contamination.

 

The first step towards food safety is to practice good hand hygiene or to wash your hands well with soap and warm water when you enter the cooking area.

 

· Food processors should wash their palms, nails, and backs of their hands with soap before washing with disposable towels. When using disposable sterile gloves, food processors need to change gloves when handling different types of food, such as raw meat and vegetables.

 

One of the risks to food safety comes from people, so food processors should not touch parts of the body, such as the nose, eyes, mouth, hair, or other parts of the body when cooking.

 

Disinfection

 

Another threat to food security comes from poor sanitation. Disinfection is done by heating or using chemicals. · Disinfectant chemicals may remain on surfaces or equipment, so use only safe and recommended chemical cleaners.

 

· Food processors should always have a table in front of them to ensure that they are properly diluted to avoid excessive or insufficient use of chemicals. · Best practices – Decontaminate surfaces and equipment in commercial cooking areas after each use.

 

· The equipment is considered sterile if it is cleaned at a temperature of at least 770 ° C. · To ensure proper cleaning, the equipment must be thoroughly cleaned before cleaning in the dishwasher or hot water sink.

 

Washing food

 

Fruits and vegetables are often treated with toxic pesticides, and many people process food before it reaches the kitchen. Therefore, it should be washed thoroughly under running water, especially when used raw. Raw meat should be washed to avoid contamination of other surfaces. Before using it, clean it with cleaning equipment. If the food is washed in the sink, you should clean the detergent well to clean the detergent. Washing food leads to food safety, but it is also important to understand:

 

Damaged food should be cut before washing.

 

Never use soap, bleach, or commercial food detergents.

 

Root vegetables and chopped fruits, such as melons and cucumbers, should be lightly wiped off to remove dust.

 

· Make sure you dry the vegetables with a clean towel before use.

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