SANITIZING YOUR KITCHEN

Liaison College Kitchener is the premier culinary arts training facility in the Kitchener area. The college’s programs are designed to give graduates of all ages the best possible foundation for a successful career in the food service industry, with professional instruction that covers all aspects of responsibility in the kitchen including the most important one – proper sanitation.

Knowing how to properly sanitize a kitchen, whether it’s a large size commercial operation or your own tiny apartment size kitchen, is extremely important. There was a time people thought the bathroom was the dirtiest room in a home, but research has shown otherwise. Food-borne illness from bacteria found in the kitchen accounts for nearly 300,000 hospitalizations and 5,000 deaths each year according to the Centres for Disease Control. Ironically, the biggest concern in the kitchen is most often the rags and cloths used to regularly clean it. Good kitchen sanitation habits are necessary to lower potential risks of cross contamination, which is the leading cause of food-borne illness.

The team at Liaison College in Kitchener suggests a combination of cleaning on a schedule and following some basic rules on how to sanitize kitchen equipment. First thing to realize is that there is a difference between being “cleaned” and being “sanitized.” Cleaning is the first step and the most visual. This involves the obvious things, like ensuring a surface is clean of food, crumbs or anything food residue. The sanitizing process begins with a kitchen-safe detergent mixed with warm to hot water. All equipment and food preparation surfaces must be soaped and rinsed – if surfaces can’t be left to air dry naturally, paper towels and not rags should be used to dry these surfaces of excess water.

If someone does not have an allergy to bleach, it can and should be used. Adding a tablespoon of bleach to each litre of water is an excellent mixture for sanitizing surfaces. Awareness of all surfaces that require cleaning in a kitchen is also key to proper sanitation; people cleaning their kitchen often forget to clean the handles of the fridge, faucets, salt and peppers shakers and drawer handles. Each of these surfaces can contain bacteria that can spread contamination. Learning proper kitchen skills begins when you enroll in a culinary arts program at Liaison College Kitchener.
Canadian Restaurant and Foodservices Association Taste Canada Canadian Chef Education Association WFIM
©2017 All Rights Reserved.