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Sanitation in the workplace

A clean work environment is essential for reducing foodborne illness. Bacteria can thrive on soiled surfaces and contaminate food. The mere appearance of a clean work surface does not suggest that it is sanitary. Before beginning to cook food, always clean and sanitize the work environment.


Cleaning procedures and routines

Cleaning with soap and other detergents is only the first step in the cleaning process. Sanitation is also required. Cleaning removes dirt and grease but does not necessarily destroy germs or other infections.

Only a sanitizer will destroy bacteria while also making the environment safe for food preparation. Chlorine solutions (bleach), quaternary solutions (quats), and iodine are the most often utilized sanitizers in the food service business.

Use these materials in accordance with the manufacturer’s instructions, which are included with the product and can also be found on the material safety data sheet (MSDS), while wearing the required personal protective equipment.

A sanitation strategy is required in any food service preparation facility. It guarantees that all surfaces are cleaned on a regular basis and lowers the chance of germs or other diseases being transferred from an unclean surface to clean equipment like cutting boards or tools. A sanitation plan consists of two parts:

  • A list of cleaning and sanitizing chemicals or supplies, together with instructions on how to use and store them safely.

  • A cleaning schedule specifying how each item should be cleaned, who is accountable, and how often it occurs.


Procedures for dishwashing

Dishwashing effectively ensures that all equipment is sanitary and ready for use when needed. Using unclean or dirty china is not only harmful, but it also communicates to customers that the operator cares little or nothing about their safety.


Maintenance of routine equipment

Most kitchen appliances are designed to be disassembled for cleaning. Refer to the manufacturer’s instructions and any safety training offered by your employer or teacher. Some equipment is designed to be cleaned on the job. This should be specified in your sanitation and cleaning plans.

On a regular basis, all equipment must be cleaned and checked. Older equipment may have nooks and crevices where dirt and bacteria can lurk, making cleaning difficult. Cleaning protocols must be devised and followed at all times, with frequent checks to verify that they are effective.

The technique may need to be altered if equipment is updated or cleaning supplies change. If you find any safety issues with the equipment when cleaning it, such as a frayed cord, missing protection, or loose parts, immediately notify your supervisor.


Personal hygiene is critical

All staff must be conversant with conventional sanitation and hygiene techniques for safe food-handling outcomes.

Personal hygiene is essential in every food service establishment. Personal hygiene comprises the following:

  • Regular showering and bathing;

  • Maintaining clean hair that is covered or tied back;

  • Maintaining clean work-only apparel and footwear;

  • Regular handwashing;

  • Using clean utensils to sample food;

  • Cleaning and washing plates with separate cloths;

  • Handwashing.

Handwashing is an essential component of any food safety system. You must always wash your hands after performing the following tasks:

  • Coughing, sneezing, or wiping your nose or mouth;

  • Using the restroom;

  • Using toothpicks or smoking;

  • Working with raw foods;

  • Wiping off tables, food preparation surfaces, and equipment;

  • Working with filthy materials, waste, or money.

The following are the stages for appropriate handwashing:

  • To wash your hands, use warm water.

  • Lather with liquid soap for at least 20 to 30 seconds.

  • Scrub the backs of your hands, wrists, all of your fingers, and under your nails.

  • Rinse under running water with the drain in mind.

  • Using a paper towel, pat dry.

  • Turn off the water and open the bathroom door with a paper towel.