Kitchen Hygiene
Simple handwashing is one of the most effective ways to stop the spread of germs. It is important to wash your hands properly before handling or preparing any food, and immediately after handling raw food such as uncooked meat (especially poultry), fish, eggs and unwashed vegetables. You should also make sure that all your food preparation surfaces are hygienically clean before use and decontaminate them after contact with raw food. You can decontaminate small items such as crockery, pans and chopping boards by scrubbing them in hot water and detergent and then rinsing them thoroughly under clean water. Larger items (e.g. work surfaces, tables) that you cannot rinse properly need to be decontaminated using a hygienic cleaner or a disinfectant.
- Regularly disinfect any area that is often touched with hands, such as the fridge door, handles, faucets and doorknobs.
- Use a trash can with a lid. Clean and disinfect it regularly.
- Avoid contact between raw foods and cooked foods and use separate cutting boards for them.
- Remove food debris from tables and high chairs, and then disinfect them before meals.
- Change hand towels and tea cloths regularly.
- Do not use tea towels to dry your hands.
- Never allow pets or other animals onto kitchen surfaces or near your food.
Key Fact:
Did You Know:
Cabinets
Some foods do not need to be chilled or frozen (e.g., sugar, flour). They can be stored safely in a clean, dry cupboard. All food does eventually decay so make sure you follow any storage instructions and check its freshness before use.
- Follow storage instructions carefully. Once opened, some foods need to go into the refrigerator.
- Keep food in air-tight containers to prevent germs and pests from getting into food.
- Put new supplies at the back and bring older items to the front of the cabinet to remind you to use them first.
- Clean up spilled food right away.
- Regularly remove food debris from your cupboards and clean surfaces thoroughly.
