The commercial kitchen is a place in the restaurant where food is prepared every day. There are usually a lot of people working in this kitchen, and a lot of catering equipment is always in use. How do you keep it clean as all these activities take place in commercial kitchens?
First, teach your employees to maintain a high standard of hygiene. Instruct them to wash their hands before working with food. If you work with food regularly, instruct them to wash their hands every hour. When using raw meat, they should wash their hands after handling the meat. They should know that dirty dishes should be placed in the sink and not left anywhere on the countertop. Your employees must understand the hygiene rules in order to rule clean.
Use disposable garments such as latex or plastic gloves, sleeves and shoe covers. One-time hair nets, chef hats and aprons are also a good choice. The idea of one-time wear is that it is only used for one day and can be discarded at the end of the day. This ensures that many bacteria are thrown out and not left in the kitchen. The next day, the staff can use a clean disposable set of clothes.
At the end of each day, a thorough cleanup is carried out. Start by sweeping the floor. Due to food preparation, there may be food debris or shavings on the floor. Then, mop the floor. Use clean water and detergent to ensure thorough cleaning of the floor. Wipe all countertops and table tops. The surface is then cleaned with a damp cloth soaked in detergent or bleach to disinfect the surface. Alternatively, spray the surface with a disinfectant and wipe the surface with a clean cloth. Wash and wipe all food and beverage equipment used throughout the day. Put all the cutlery and cutlery in the dishwasher. This saves time in hand washing, and the dishwasher cleans up all the dishes you might have at the end of the day. When you notice that the cutlery is piled up, it is best to use the dishwasher earlier in the day. It is a good plan to wash twice a day.
At the end of the day, the surface, catering equipment or tableware must not be soiled.
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