Kitchen Hygiene
The microbes that exist on all food can be kept firmly
CLEANING MATERIALS 3.
under control by cooking and refrigeration processes.
When given the chance, however, they can spread easily
Know your detergents from your disinfectants:
around a kitchen environment and cause serious illness
Detergents include washing up liquids. These
through cross-contamination.
items dissolve and disperse oil, grease and
dirt.
This poster gives general guidance on maintaining a Disinfectants include items such as bleach.
These items are designed to kill germs. Use
clean kitchen environment and controlling the spread of
such items with caution as they may contain
harmful germs and bacteria that can cause serious
powerful chemicals.
illness.
Anti-bacterial cleaners are a type of
disinfectant. They are also designed to kill
germs and often come in a spray bottle.
Always follow the instructions when using
KEEPING YOUR KITCHEN CLEAN 1. cleaning materials. Disinfectants and
anti-bacterial cleaners will not work to full
effect if they are not used properly.
Plan ahead so your cleaning is effective. Set up a cleaning schedule to ensure that the
Surfaces should be cleaned with a detergent first to
kitchen and all equipment are cleaned regularly.
remove grease and dirt. Disinfectants and anti-bacterial
cleaners can then be used to kill remaining germs.
All kitchen surfaces should Always use separate cloths or sponges for different
be cleaned before and after cleaning tasks. If possible use disposable cloths to
food preparation. Operate minimise the risk of cross contamination. If you do use
a 鈥榗lean as you go鈥? policy cloths more than once, ensure they are washed in very
as far as possible. hot, soapy water and then disinfect thoroughly. Rinse
thoroughly and allow to dry fully before using again.
Raw meat, poultry, fish and
other raw foods can easily
cause cross contamination.
After handling and
preparing these foods, WASTE DISPOSAL 4.
always wash your hands,
utensils and work surfaces
before handling any other Ensure all rubbish bins are emptied regularly. Pay particular
food. attention to this task over the summer months as heat causes
germs to multiply at a much faster rate.
Use a bin with a lid and
always use bin liners.
Tie the liners before
removing them from the
bin to avoid spillage.
Clean bins regularly with
hot water and a suitable
detergent.
Your cleaning schedule should extend beyond food Use a disinfectant to kill
preparation surfaces. Remember to clean regularly at any remaining germs.
floor and high levels also.
WASHING UP 2.
PEST CONTROL 5.
Crockery, Utensils and Chopping Boards can
become breeding grounds for bacteria if
they are not washed immediately following
Correct cleaning of your kitchen will ensure that it remains a pest free zone.
use. When washing up one should always
If food should come into contact with animals of any description, ensure that
remember:
it is disposed of as soon as possible.
THE HOTTER THE BETTER To control flying insects such as wasps and flies, hang up an
insecticidal strip or use an electric insect trap. Dispose of / clean these traps
Hot water kills the most germs. Whether using
on a regular basis.
a dishwasher or washing up by hand use the
hottest water / cycle possible.
NEVER USE AEROSOL SPRAYS IN THE
KITCHEN.
When using a dishwasher:
They can easily transfer dangerous chemicals
Always select the hottest cycle possible.
onto food and work surfaces and are a fire
Use the recommended amounts of salt and
hazard when used around naked flames.
detergent for effective cleaning. Also ensure
that the dishwasher filter is clean and allows If the problem is serious and you have an infestation of
water to pass freely. cockroaches, ants or other pests, seek professional advice
immediately. The number for your local environmental health
When washing up by hand: department office and commercial pest control agencies can be found
Wearing gloves will enable you to use in your phone book.
hotter water and will also protect hands
from detergent. Remember to change
the water regularly and to rinse items
in clean hot water. This ensures
cleanliness and helps items drip dry
quicker.
When drying:
Avoid using tea towels as they can be a source of
cross contamination. Always make sure they are
dry before use and wash regularly on a hot cycle.
Where possible, use disposable cloths or paper
towels for drying items.
The information contained in this poster is for guidance only and should not be used as a substitute for recognised training courses.
漏 SAFETY FIRST AID GROUP LTD 2005 SFAP124 Version 7
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