The Basics: Proper Food Handling and Sanitation Techniques

sanitation1Previously when I had been only a wee Brandon, I worked as a waiter in a restaurant in Lee’s Summit, Missouri and had been required to acquire a food safety card to be able to work in the restaurant industry. Even though I most certainly didn’t pay very much attention in class, I did comprehend the value of not making men and women sick with the food I served them. Normally, cleaning up drops to the bottom of many to-do lists out there (I know I am guilty of this); on the other hand, if there is one place that you must by no means skip – it’s the kitchen. I want to go over a couple of essentials right now to help you to keep your kitchen germ-free to make sure you aren’t delivering anyone a nasty bug that may leave them running for the washroom after eating and enjoying your food.
Staying Clean The easiest way to keep things clean in the kitchen is definitely chlorine bleach. It is cheap, easy to use and most importantly effective, oh so efficient. I prefer to have a spray bottle containing a bleach solution under the kitchen sink all the time. The percentage of bleach to normal water is very important – too much and you’ll be required to wipe the surface down using a moistened towel afterwards; not enough and you won’t destroy all harmful bacteria. I end up getting the ratio straight from the source AKA Clorox and they encourage 1 teaspoon for each qt . of normal water. It is sufficiently strong enough for you to disinfect the countertops, but weak enough so it won’t bleach your clothes and / or kitchen towels. All you have to do is spray, wipe and walk away. I like to clean up and spray down the fridge monthly. I also will spray down all the food preparation areas every night soon after I am done making food – this means all the surfaces, cutting boards and stovetops. I would like to take a moment to discuss cross contamination since I see it occur a lot.

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