Running a commercial kitchen is a lot of work, no matter what specific sector you work in. It’s one of the busiest (and often most stressful) professions you can be in, with people running here, there, and everywhere trying to get stuff done on time.
As you know, everything must be done by the book, and hygiene is a major factor here. You’ll have the basics down, of course, but there are always things you can do to improve.
Today, you’re going to learn about a few essential elements you can implement to increase the overall cleanliness and safety of your kitchen.
1. Create Sanitisation Rituals
Cleaning is one thing, but it’s also crucial to properly sanitise certain areas of the kitchen. All food-contact zones should be sanitised regularly throughout the day: you’ll need to clear away the crumbs and grease first, and then add a solution of your choice to kill off any bacteria.
You should establish a clear protocol that everyone in the kitchen understands clearly and is able to implement.
2. Ensure an Efficient Kitchen Layout
An efficient kitchen is more than just how quickly food is prepared. A big part of it is having a well-optimised layout, and this is also an important factor where hygiene is concerned.
People moving from place to place is inherently unhygienic, as more foot traffic means a greater likelihood of contaminants being spread. Consider the route your staff take carefully, and minimise movement throughout the kitchen as much as possible.
3. Implement Rigorous Staff Training
Your kitchen hygiene protocols are only as effective as the people who use them, so be sure every member of staff has the appropriate credentials for hygiene and food preparation, and hold refresher meetings every few months.
It’s also a good idea to put up some hygiene posters to remind everyone to do their bit.
4. Use Hygienic Barriers Between Rooms
If you run a large kitchen, you should have appropriate barriers installed to stave off dust and airborne contaminants from entering other rooms.
PVC strip curtains are ideal here, as they’re easy to clean and mean that no one has to touch a door handle, helping to reduce the spread of germs. They’re also more practical than doors, allowing staff to move from room to room with boxes and heavy items without needing to stop.
5. Tightly Control Food Storage
While most kitchens employ food storage standards, many don’t do so carefully enough. Raw and ready-to-eat foods should always remain separate, and your staff should be using colour-coded chopping boards and containers for different types of foods to prevent contamination.
Everyone must also be acutely aware of the temperatures certain foods are stored, and all items should be labelled appropriately to mitigate any confusion relating to dates and allergies.
Wrapping Up
Food hygiene is a matter of critical importance, and there’s more to consider than could be covered in this list. Take things one step at a time so as not to get overwhelmed, and you’ll get there soon enough.
