Cleaning and sanitizing in the food preparation facilities is an essential food safety criteria since hazardous germs may be found everywhere. Food handlers must use best practices while cleaning surfaces, equipment, hands, and foods to decrease the risk of contamination.
Contaminants may readily be transported between food handlers, equipment, foods, and surfaces during food preparation. Food handlers must maintain adequate cleansing and sanitization of hands, surfaces, utensils, equipment, and other items that come into direct contact with food to avoid cross-contamination and limit the risk of foodborne diseases. The following are some suggestions for avoiding cross-contamination:
When entering food processing facilities, the first step in food safety is excellent hand hygiene, which involves washing hands thoroughly with soap and warm water.
Before washing and drying their hands on a disposable towel, food workers must soap their palms, fingernails, and backs of their hands.
Food handlers must change gloves while handling various kinds of foods, such as raw meats and vegetables, when utilizing single-use sterile disposable gloves.
Food handlers must avoid contacting bodily parts such as the nose, eyes, mouth, hair, or any other part of the body while preparing meals since people are one of the food safety concerns.
Improper sanitization is another potential source of foodborne illness. Heating or chemicals are used to sanitize the area.
Because sanitizing chemicals might stick to surfaces or equipment, only safe and approved chemical cleansers should be utilized.
Food handlers must always have a chart in front of them to ensure that the chemicals are diluted to the proper quantities and are neither misused nor underutilized.
Surfaces and equipment in professionally operated food preparation facilities must be sterilized after each use, according to best standards.
When equipment is cleaned in water that reaches a temperature of at least 770 degrees Celsius, it is termed sanitized.
To achieve appropriate sanitization, the equipment must first be thoroughly cleaned before being sanitized in the dishwasher or in a hot water sink.
Fruits and vegetables are often sprayed with hazardous pesticides, and they have been handled by a number of people before reaching the kitchen. As a result, they must be properly rinsed in running water before use, particularly if they are raw. Raw meat must be washed in such a manner that adjacent surfaces are not contaminated. Food must be cleaned in clean, sanitized equipment before use.If the food is washed in a sink, the sink must be well cleaned before it may be used to wash meals.
While washing goods ensures food safety, it’s equally crucial to remember that
Before washing, damaged pieces of the meals must be trimmed away.
Foods should never be washed with soap, bleach, or commercial wash.
To remove dirt from root vegetables and ground fruits such as melons and cucumbers, gently scrape them.
Always use veggies that have been dried on a clean towel.
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