Cleaning And Sanitizing Is A Vital Aspect Of Food Protection

By Author: Yogendra Shinde
Total Articles: 237
Comment this article

Since unwanted organisms can be present anywhere so an important food safety criterion is the cleaning and sanitizing in the food preparation areas. To minimize the risk of polluted food handlers must adopt best practices when cleaning surface areas, equipment, hands, and food items.

Recently, I was searching the internet for something healthy and tasty to cook for my family when I found this amazing recipe of Keema Pulao from Quichentell. You can have a look at the website if you are also looking for the same.

Cleansing checks

During food, preparation contaminants can easily be transmitted between food handlers, gear, foods, and surfaces. Therefore, to prevent cross-contamination and reduce the chance of foodborne illnesses, food handlers must make sure proper cleaning and sanitizing of hands, areas, utensils, equipment, etc. that come in direct connection with food. Some tips that will avoid cross-contamination are outlined below

· The first step in food safety is good hand hygiene or appropriate and thorough cleaning ...
... of hands with soap and warm water on entering food preparation areas

· Food handlers must ensure they lather their palms, fingernails, and back of their hands before washing dry them on a disposable towel.

· When using single-use sterile disposable gloves, food handlers must ensure that they change gloves when handling different types of foods like uncooked meats and vegetables

· Among the meals security dangers comes from humans and so food handlers must avoid touching body parts like the nose, eyes, mouth, hair, or any part of the body when preparing foods

Sanitization

Another food safety risk originates from improper sanitization. Sanitizing is performed with the help of heating or chemicals.

· Chemical substances used for sanitizing can stay on the surfaces or equipment and so only safe and recommended chemical cleaners must be used.

· Food handlers must always have a chart before them to make sure they are diluting the chemical substances in the correct levels so they are neither over-used nor underused.

· In accordance with best practices surfaces and equipment in commercially run meals preparation areas must be cleaned after every use.

· Equipment is considered to be sanitized when it is actually cleaned in water that reaches a heat level of at least 770C.

· To ensure proper sanitization the equipment must first be cleaned properly before it is sanitized either in the dishwasher or in a sink with hot water.

I was browsing the internet for some quick and easy-to-make recipes when I found this recipe of Buckwheat Banana Bread which is really very easy to make and very tasty. When I made this recipe for my family they liked it very much and they still can’t get enough of it!

Washing Foods

Fruits and vegetables are often addressed with toxic pesticides as well as the foods have also been handled by numerous individuals before they reach the kitchen. Therefore, they must be cleaned thoroughly in running water particularly if they are being used raw. Cleaning raw meats must be done in such a way that it does not contaminate other areas. Food must be washed before use, in clean and sanitized equipment. If the food is washed in a sink then your sink must be washed properly before using it to wash food items.