Clean and sterilized kitchens are two separate concepts. It doesn’t matter whether you’re serving meals at home or in a commercial kitchen; cleanliness and sanitization are essential. This process has been perfected by professionals, who use a variety of methods and materials, and we will discuss how to clean and sanitize your kitchen premises.
There are no quick cuts in terms of sanitizing and cleaning a kitchen. However, you can keep secure by using scientifically validated measures. Per the University of North Carolina Extension, commercial kitchens should have specific processes for every surface that makes contact with food, comprising kitchen utensils and processes for non-food product apparatus such as walls, HVAC systems, and lighting. Rinse, clean, rinse, and then sanitize is the most crucial rule of thumb. This procedure is also applicable to kitchens in private homes.
How to perform the cleaning:
When it comes to sanitizing kitchen utensils and surfaces, there seem to be two schools of thought: whether to bleach or not. However, the rules in your state or city may prevent you from using any of these methods to sterilize your kitchen utensils. Clean and disinfect with bleach, according to the NC State Extension writers. To clean, first remove any removable pieces, such as the handles or blades, and then use a cleaning brush and hot, soapy water. Clean water should then be used to rinse these objects. Unscented chlorine bleach and 1 gallon of warm water may be used to sanitize your home.
The goods should be placed in a tray or container and submerged in the bleach solution. Finally, take them out of the basket and let them air dry. Bleach is less effective if washed in hot water and dried with a towel.
If you’re concerned about foodborne bacteria on meat, Yaya Maria doesn’t advocate using bleach; instead, it recommends boiling water. Ceramic dishware, for example, is less likely to break this way. It takes about a minute to get the tools to a rolling boil in the kettle of water provided by the authors.
All food dirt must be removed using detergent chemicals after an area has been washed. On the other hand, commercial kitchens must utilize government-approved cleansers that are safe for use in the kitchen. Countertops can be cleaned without disassembly. However, equipment like blenders must be dismantled to be cleaned. You may either use a dishwasher to clean a piece thoroughly, or you can clean it yourself by hand.
Dispose of non-boilable appliance components (such as wood) in a big saucepan containing 9 parts of water and 1 part vinegar. To destroy germs, immerse the objects in the vinegar solution for 30 minutes after washing with soap and water.
What to pay attention to:
Kitchen sanitizing treatments include steam, hot water, and chemical sanitizers, which must be food-contact surface approved. Sanitizers need to be durable, have a broad range of uses that can swiftly kill germs, and have various applications that can fast kill microorganisms. Everything from coffee machines to deep fat grills may be cleaned and sanitized using specific supplies.
Make sure to use a mask when cleaning the kitchen to don’t inhale harmful chemicals. Make sure your hands are protected from harmful chemicals by wearing gloves! If you’re boiling equipment in water to a boil, follow all normal safety protocols to prevent burns.