Cleaning and Sanitising for Food Hygiene

How to follow Food Hygiene procedures effectivelyHow thorough are you when ensuring your venue’s kitchens are kept in a hygienic manner?  It is incredibly easy for food to become contaminated when it becomes exposed to a kitchen environment that is kept in an unfit state for food preparation.

To ensure that your venue does not serve contaminated food to patrons, it is essential to receive professional training in Food Hygiene. 

Did you know that 9 out of 10 unwashed dish cloths are contaminated with bugs such as E. coli, salmonella and campylobacter– a bacteria that causes food poisoning?

It’s no wonder that a contaminated dish cloth can cause contamination to spread to surfaces and equipment in a matter of minutes.

However, most food poisoning bacteria can be killed by using chemical sanitisers, heat or a combination of both.

To keep your kitchen hygienic, follow the following steps:

  1. Pre-clean:  make sure equipment and utensils are scraped, wiped and flushed with water

  2. Wash:  use hot water and detergent to get rid of grease and dirt;  soak if required

  3. Rinse:  wash off any loose material and detergent

  4. Sanitise:  use kitchen-appropriate sanitiser to kill any remaining germs or bacteria

Dry:  air-drying is the most effective method of ensuring that germs or bacteria do not survive the drying process.