High levels of kitchen hygiene are a must in any commercial kitchen. How you ensure this is up to you, but we’ve got five top tips which will cut through the work.
Follow these rules and you’ll have much less task repetition and much higher hygiene standards.
1. Clean Up After Each Task
Cross-contamination is the number one hygiene hazard. Rushing to get a plate out and not having clear staff duties will mean cutting boards, surfaces and utensils can be re-used, mixing raw meat and cooked meat alongside salads and fruit.
So after every task, someone should know it’s their role to completely clean and sanitize the area, boards and equipment.
2. High Dishwasher Temperatures
Commercial dishwashers don’t just clean: they sterilize. To do this the water must reach 82°C during the final wash. So taking an item out (presumably because it’s needed) before the final phase can be a hygiene risk. Let staff know this must be avoided at all costs.
3. Keep It Cool
Likewise, any food products being kept cool need to be kept at an appropriate and consistent temperature. This is especially important in a display freezer, which likely needs constant accessibility. Your freezer should clearly show its temperature and have a high-quality door seal. If the temperature fluctuates, this can lead to bacterial growth. Check out suppliers such as https://www.fridgefreezerdirect.co.uk/glass-door-refrigeration/single-glass-door-freezers for hygiene-safe freezers.
4. Wash All Fruit and Veg
Washing fruit, salads and veg does more than remove dirt: it also reduces harmful bacteria and pesticides. But a quick rinse in water isn’t enough here – you need a fruit and veg wash and then let it soak. Some restaurants recommend a 20-minute soak to really get the soil off. Not every order can be prepped, however, so a good plant-based non-biocidal formulation is key.
5. Good Staff Training
But by far the most efficient and cost-effective way to good kitchen hygiene is via good staff training. On the top of the list of things to know should be avoiding cross-contamination and thorough and frequent hand-washing.
It goes without saying that hands need to be washed after visiting the toilet, smoking, eating and preparing food. But staff should also know to avoid touching their face or other people too.