Any detailed discourse on food safety will show that this begins with the kitchen. Food hygiene in the preparation area should be of paramount importance since contamination with pathogenic microorganisms poses great danger of foodborne illness. So many people leave this important step out saying a swipe with one wipe will do it for them. However, cleaning is not just a matter of polished look, but of washing out undesirable germs or bacteria that can be found on desk tops, chopping boards and cutleries.

Just think about washing a juicy tomato and having the previous night’s soup found on the cutting board! Not only that the preparation and handling pose a threat to health but they also threaten to ruin your lovely food you intend to prepare. It is not just about learning how proper cleaning and sanitation should be done to protect oneself and up your cooking game, but it is also about that.

Continue in this series where we share ways on how to keep a clean kitchen—nothing should hinder good practices and AIA food safety guidelines, of course.

The Importance of Cleaning and Sanitizing Food Preparation Areas

In order to ensure safety of food in the kitchen the food preparation areas should be cleaned and sanitized in the following manner. That is the first line of barrier of defense against food borne diseases that are inevitable to any person who comes across contaminated surfaces.

Some of the bacteria are Salmonella, Escherichia coli or commonly known as E.coli prefer cracks and other concealed places. In any one meal, a specific strain of dirt can produce a meal that is simply inedible and can lead to serious health complications.

Apart from a healthier lifestyle the cleanliness assists in making the task of preparing food more fun. What you are yet to come to understand is that you will be more productive if there is no obstacle and no unwanted clutter pulling you off track.

In addition to that it is also important because such procedures teach and foster good hygienic practices not only when around the kitchen but also in life in general. Secondly it ensures safety of their own lives but also for family and friends who will be preparing and consuming foods in the prepared environment to get the best eating situation.

Steps to Properly Clean and Sanitize Surfaces

First of all, all objects should be cleared away from the described area of contamination. This includes knife or forks, plates, and even food scraps that may be present depending which stage in a meal is being cleaned. Cleaning the area is possible because the place is cleared.

Subsequently, in case of very difficult stains, wash with warm water and soap and start washing with a cloth or sponge. As with foods that require preparation, it is more important to clean these sections and areas which require close contact like counters and special boards. Corners and edges of furniture or the areas where dust can easily gather must be looked at.

This then removes any soap adhering on the skin surface with clean water. Possible contaminants to future foods need to be removed as they can keep themselves moist on the surfaces of the cabinets and shelves.

After washing, the step that follows is the one of disinfecting. Use one of the recommended sanitizers the way the instructions on the label suggest. It must be applied such that the whole surface of the work is covered; left to stay for optimum contact time before the surface is wiped clean with a new cloth or left to air dry.

Also should never forget the utensils used in preparing food are also potential sources of contamination knives mixers etc.

Products and Tools for Effective Cleaning and Sanitizing

This paper will establish that to clean and sanitize food preparation areas, certain products are more suitable than others. Search for EPA registered sanitizers intended for use in the kitchen area. These eliminate bacteria and viruses well any time they come into contact with it without being hazardous on the surfaces.

That is what microfiber cloths are so special for. They are better at capturing dirt and germs than the usual clothes hence clean every corner that is seen.

Although for spots like cutting boards or countertops with encrusted grime be sure to include brushes and scrubbing pads.

Mops for the floor should also be easy to clean after use to avoid transfer of bacteria from different locations to another.

Also, purchase spray bottles for proper dilution of concentrated cleaning solutions in case you have them. It also helps economize, while helping to apply the cleaning product efficiently each time you tidy your living area.

And don’t forget—colour coded tools prevent cross contamination in between raw meat areas and vegetable zones as envisaged under AIA food hygiene standards.

How Often Should You Clean and Sanitize

The social observations to be made should be implemented in areas that have foods or parts that process foods, in order to avoid transfer of bacteria and others. Indeed, one needs to invest some effort in establishing the regiments of cleaning as well as following the set programs to the letter. Cleaning frequency thereby consequently depends on several considerations that are related to food preparation as well as usage frequency of the particular instrument.

Active surfaces, cutting boards and knives, appliances and zones that are considered high risk should be washed and disinfected immediately. This also helps to reduce cross contamination of ready to eat foods by raw food products. Any surface likely to come into contact with possibly hazardous foods such as chicken or dairy foods must be washed at the earliest opportunity.

Besides, stiffer scrubbing should be used at least once daily or on alternate days in the course of a week. Most probably it is possible to wash away at least one time per day the heavily used zones of the kitchen where several meals are prepared one after another. What is more, the existence of bacteria can actually be hidden even though the same area seems germ-free.

Never consider common appliances like blenders, mixers, among others, as having minimal cleaning attention required; these can harbor remains that might after sometime become a health issue. It is also recommended to read through these guidelines every few months just in case the number of dishes extended in the kitchen.

This will help a long way in making sure that AIA food safety standards are maintained as we maintain good habits are good practices to set for emulation as we improve on the health of our staff and customers.

Common Mistakes to Avoid When Cleaning Food Preparation Areas

One of the greatest errors people make is failing the very first step, which is cleaning up the area. It gets rather difficult to clean when counter spaces are cluttered with utensils and ingredients .

Another potential mistake is crossing over the same cloth multiple areas are learned. This can spread bacteria from one surface to another and therefore counteract all the efforts you have made of cleaning.

Most fail to include items that are frequently touched such as faucets and handles. These areas also need just as much cleaning as countertops because they are touched very often.

Another mistake is the client’s failure to adhere to product instructions. Each cleaner has a direction that gives the right approach to entail the proper and safe working of every cleaner.

Another method when surfaces are not given enough time to dry after application of sanitizers it results in formation of unwanted moisture around. This is particularly because what was designed to kill the germs ends up creating habitat that supports them instead of killing them.