Hygiene in the kitchen

The kitchen should be a clean and tidy room since the food is handled there. Lack of hygiene can create sources of contamination so care must be taken to maintain and clean them.

A series of tips on proper hygiene in the kitchen as well as the correct handling and cooking of food, they can largely avoid possible food poisoning, especially frequent in the summer season. Of these, the most frequent is salmonellosis.

These foodborne diseases are produced by the ingestion of microorganisms (bacteria, viruses, parasites) or their toxins, which reach food through a improper handling or due to poor conservation of them.

During the summer months, due to its high temperatures, there is a higher risk development of microorganisms. Pathways of contamination include hands (due to inappropriate habits after using the toilets) and droplets of saliva emitted by coughing, sneezing or talking can contaminate food (in people who carry germs).

Other routes of contamination can be the contaminated water or by washing food with undrinkable water, poorly washed utensils and contaminated clothing. Hence the importance of maintaining hygienic habits throughout the process of conservation, cooking and handling of food.

Hygiene rules in the kitchen

The different areas of the kitchen must maintain correct hygiene and cleanliness standards. Among them I would highlight:

Pantry

It should be a cool and ventilated place. Food should be kept away from light and heat sources (they should be around 17ºC) and avoid being in contact with the ground.

Fridge and freezer

Keep them clean. The ideal thing is to wash it with soap and water before putting in the weekly purchase and every 3 months to carry out a deeper cleaning.

Trash

It should always be kept covered, the ideal is a bucket with a pedal.

Cookware

Those commonly used for food handling such as kitchen tables should be cleaned with soap, water and a brush after each use. The use of hardwood or rigid plastic boards, which are free of defects and easy to wash, is recommended. If possible, it is preferable to use two tables, one for fruits, vegetables and ready-to-eat foods and one for raw foods of animal origin that require preparation.

Regarding the rest of utensils must be clean and washed When cutting is finished, wash the lids of canned foods before opening them and never put ready-to-eat foods on a plate where raw food (such as meat, chicken, or fish) was previously placed.

Pets should not enter the kitchen

Some of them include that if they have to eat in the kitchen, the trough should be placed in a corner that must be washed after each meal. Cleaning products should always be placed separately from food. In no case can they come into contact with food. It is convenient to have a security lock and that they are not accessible to children.

Cloths and rags

It is recommended to use a cloth or cloth for each use and should be washed and wrung out after use. Sponges and brushes are perfect when washed in the dishwasher. Changing cloths and cloths should be done often. The rags used to dry the dishes and clean the kitchen must be clean. It is advisable to wash them at least once a week with hot water.

The cooking area must be clean

It can wash with a special bleach solution to use in the kitchen (taking care that it does not mix with food later) or with a commercial bactericidal solution.

Kitchen sink drain

It can be a source of accumulation of germs. It is recommended to take a specific solution disinfectantespecially if meat or products derived from dead animals have been prepared. This should be done as these wastes stay in the drain and can create a perfect environment for bacteria to grow.

REMEMBER THAT… To take care of your health and that of your whole family, in addition to following all these tips to maintain perfect hygiene in the kitchenIt is also advisable to hire one that offers you a wide range of assistance. You can hire those that you think are most important or necessary for you and your family.