Food preparation surfaces should be cleaned and sanitized daily. Areas such as tabletops and kitchen counters can be sprayed with disinfectant and wiped down with a clean, soft cloth. All-purpose or kitchen specific surface cleaners such as Domex Multi-Purpose Cleaner is our recommended product for this task.
Whenever you cook raw meat or poultry, make sure you clean and THEN sanitize not just your surfaces but also the kitchen sink. Wiping or rinsing these areas is not enough to kill any bacteria that may have spread around your kitchen while you were preparing your food.
To be effective, cleaning and sanitizing must be a 5-step process. Everything in your operation must be kept clean, but any surface that comes into contact with food must be cleaned AND sanitized. These surfaces must be washed, rinsed, and sanitized: Each time you use them.
Food-contact surfaces used prepare potentially hazardous foods as needed throughout the day to need to be cleaned and sanitized no less than every four hours. If they are not properly cleaned, food that comes into contact with these surfaces could become contaminated.
When to Clean Surfaces in Your Home. Clean high-touch surfaces (for example, light switches, doorknobs, and countertops) regularly and after you have visitors in your home.
Special attention should be given to equipment with surfaces that are difficult to get at, such as stab mixers, blenders, meat slicers and can openers. Equipment may need to be dismantled to gain proper access to the surfaces that need to be sanitised. After sanitising, utensils and surfaces should be thoroughly dried.
Kitchen sanitation refers to the process of maintaining a clean and hygienic environment in the kitchen. This includes cleaning and disinfecting surfaces, utensils, and appliances to prevent the growth and spread of harmful bacteria, viruses, and other germs.
Daily and weekly maintenance cleaning will keep your kitchen looking presentable for family and friends. It's essential to give the kitchen a deep clean each month, or at least four times a year, depending on how much dirt and grime accumulates.
“Cleaning is removing visible dirt, sanitizing is reducing the pathogens on something.” To clean kitchen tools and surfaces, any kind of household cleaner (usually a detergent) will work. “When cleaning, you have to clean with the cleaning product and then rinse—rinsing is very important.
Approved sanitizers for use with food contact surfaces include chlorine, peroxyacetic acid, iodine, and quaternary ammonium or “quats.” These products are available in different forms and concentrations.
Bacteria may cause illnesses that can be on your food, kitchen utensils, counters, appliances, floors, pets, and especially your hands. It is important to take the necessary steps to clean before, during, and after preparing and eating your food to keep you and your family safe from food poisoning.
Kitchen premises that needs to be cleaned are walls, floors, shelves, benches and work surfaces, cooking equipment and appliances, cold storage equipment, store rooms and cupboards.
Commonly used surface cleaning methods can be generally divided into dry cleaning methods and wet cleaning methods. Dry cleaning methods generally use gas as a carrier to remove contaminants by means of pressure or suction, or to remove contaminants by means of energy from external high-energy substances.
Perform daily cleaning
The entire compounding environment, which includes the clean rooms and ante-rooms, must be disinfected on a regular basis. This includes floors, hoods and countertops.
To prevent the spread of infection, you should regularly clean and disinfect surfaces and objects that are touched often. For example, in your house, this would include countertops, doorknobs, faucet and toilet handles, light switches, remotes, and toys.
Food-contact surfaces, including cutting boards and utensils, should be cleaned and sanitized between tasks or after four hours of continuous use. You should also clean your equipment anytime you think it might have become contaminated.
Chopping boards, trays, containers, spatulas, serving spoons, any utensils used during cooking. Non-food contact items include: work surfaces, door handles, walls, taps and wash basins.
Any surface that may come in contact with food during the prep, serving, holding and cooking process. Examples of food contact surfaces include utensils, grater, scoops, spatulas, pots, pans, mixing bowls, colanders, cutting boards, and even hands. All food contact surfaces must be cleaned, rinsed and sanitized.
Mix a solution of dishwashing liquid and hot water and thoroughly clean the surface. Rinse the cloth out frequently and be sure to remove any sticky, greasy smears on the surface. Finish the cleaning step by wiping down with a clean microfiber cloth dipped in fresh water.
1 Surfaces must be sanitized before they are cleaned. 2 Cleaning reduces the number of pathogens on a surface to safe levels. 3 Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel.