Kitchen Sanitation

Kitchen Sanitation plays very important role in human life. If Our kitchen is clean, we can avoid many injuries and accidents or we can say that simple sanitation practices could prevent millions of cases of food-borne illness each year.

 The United States has one of the safest food supplies in the world.

Kitchen Sanitation Types:-
 

    Eating Safely:  Most meals are prepared and consumed at home. Follow these basic precautions to help safeguard your family from harmful bacteria:

                             I.            Wash your hands! Use warm water and soap, scrubbing between fingers and under fingernails. You should wash your hands for twenty seconds.

                           II.            Wash all fruits and vegetables.

                                III.Check refrigeration temperature every 3 months for accuracy with an external thermometer.

                                IV. Never taste contents of a can that is bloated, dented or rusted: discard it immediately! Many bacteria produce toxins that are not killed by cooking and can cause severe illness.

                                 V. Avoid cross-contamination: raw meats should never be cut on the same cutting boards as vegetables that will be consumed raw. Clean produce shouldn't share workspace with unwashed fruits and vegetables--wash melon rinds, potatoes and onions before slicing or trimming them. Never use marinades or sauces that have been used for raw meats unless you've cooked them first. Cross-contamination is a serious hazard in any kitchen.

                         VI.      Don't consume food that has been left out longer than two hours; cool hot foods to about 40 degrees F and refrigerate promptly.

   

  Fridge Fact: The most important appliance for food safety is the Refrigerator. In busy households, it's easy to forget to monitor basic equipment for problems until they break down completely. Try the following:

Check the fridge's internal temperature: it should be a maximum of 40 degrees F-preferably cooler. Freezers should be kept at 0 degrees F and below. Temperatures below 40 degrees F will slow bacterial growth, while temps above 140 degrees will kill bacteria, although it won't destroy any residual toxins.

Don't over-stuff your fridge--proper air circulation is imperative to keep products cool.

Practice the food rotation system “FIFO”--First In, First Out. Use up older products first before opening new packages.

Avoid using chemical cleaning solutions inside the fridge. Instead, use warm water mixed with lemon juice or white vinegar for a radiant and chemical-free shine.

Once a week, do a clean sweep of the fridge: check produce and other perishables, and throw out any items past their prime or expiration date. Scheduling your cleaning for the day before garbage pick-up is ideal.

Remove odor with a lemon juice-sprinkled sponge.

Keep an open box of good old-fashioned baking soda in the refrigerator and another one in the freezer to absorb odor.

   Kitchen Cleaners: Basic ingredients that you probably already have on hand are great for sanitizing:

                        I.            Distilled White Vinegar Has a limitless shelf-life, is a great sanitizer, is economical and is one of the best grease eliminators around. Keep a spray bottle of undiluted vinegar handy for quick clean-ups.

                     II.            Disinfecting cutting boards:  water and dishwashing detergents can weaken surface fibers on wood cutting boards and butcher block counter tops. Instead, wipe them with full strength white vinegar after each use. The acetic acid in the vinegar is a good disinfectant, effective against many harmful bugs.

                  III.            Jars, containers, drinking glasses and china: fill with equal parts vinegar, water and soap and let stand for 10-15 minutes; clean and rinse.

                  IV.            Chrome and stainless steel: wipe down with vinegar and water; buff with a soft cloth.