kitchen safety and sanitation by bill jhonson


kitchen safety and sanitation by BILL JHONSON
Article Posted: 09/10/2011
Article Views: 109
Articles Written: 880 - MORE ARTICLES FROM THIS AUTHOR
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kitchen safety and sanitation

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When working in the food industry, kitchen safety and sanitation are the most important aspects to consider when running an effective business. You must provide safe working conditions for your employees as well as follow safety protocols when it comes to food preparation. This is important to prevent your customers from getting sick due to undercooked food or cross-contamination of allergens and harmful materials. Most businesses undergo kitchen safety and sanitation inspections on a regular basis to ensure that the company is following proper procedures and guidelines set forth by the FDA. With businesses that deal with food production, such as manufacturers, restaurants, and delis, kitchen safety and sanitation must be followed to protect the customers and employees. If you work with knives and other sharp objects, these tools need to be properly stored to avoid injuring employees while at work. Similar safety protocols are called for when working with hot stoves, ovens, and fryers because employees can easily burn themselves on these surfaces. Employees who follow kitchen safety and sanitation guidelines will be required to turn off equipment that is not currently being used and to put tools away to avoid injuring others.

The same amount of care and caution also needs to be put into sanitation methods for your business. With kitchen safety and sanitation guidelines, food preparation equipment and facilities need to be cleaned on a regular basis using the proper methods and detergents. Most businesses will wash their dishes with high strength soap followed by liquid sanitizer. Preparation surfaces and equipment also needs to be cleaned on a daily basis using these same methods for proper kitchen safety and sanitation.

If you work in an industry that prepares meat, chicken especially, you will have to follow certain kitchen safety and sanitation guidelines to avoid foodborne illnesses. It is important to use meat thermometers to check the internal temperature of certain foods to ensure that they are above a certain level. Employees must also keep a record of these temperatures to show proof when the business receives kitchen safety and sanitation inspections. Businesses must also keep track of expiration dates for all of their foods whether they are for production purposes or for customers to purchase directly. All of these methods should be outlined for the business and be posted in plain sight for employees to refer to when working with food to promote safety in the workplace and to protect your customers from foodborne illnesses.

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