The Importance of Sanitisation in your Commercial Kitchen
For those in the hospitality industry, the safety of employees and customers should be a top priority. This focus on infection control in restaurants and commercial kitchens has certainly been heightened since the Covid-19 pandemic. It is good business practice for those who work in commercial kitchens to understand how to prevent virus outbreaks and what to do if one does occur.
It is important to understand how different viruses behave and how they are transmitted to ensure you can implement the best preventative methods. For example, Covid-19 is spread from person-to-person through respiratory droplets. It is also possible that a person can get Covid-19 by touching a surface or object that has the virus on it and then touching their own mouth, nose, or eyes, but this is not thought to be the main way the virus spreads.
Food should always be prepared and served on clean surfaces. The steps you can take to ensure your commercial kitchen has the best sanitisation practices are;
- Wash your hands properly- see our guide below on correct hand washing procedures.
- Clean and sanitise all hard surfaces- In order to sanitise the surface correctly, all food and debris must initially be removed. Then the surface should be cleaned with a hard-surface cleaner to remove soiling and bacteria. Follow up by spraying a sanitising agent on to the surface and leaving to air dry.
- Sanitisation in dishwashing- to ensure all crockery and kitchen utensils are sanitised correctly, all items should be rinsed off prior to being put in the machine. Using a high quality dishwashing detergent will remove remaining soil and bacteria. A rinse aid will remove the detergent and any remaining bacteria. Once the cycle is finished, leave the machine to air dry to stop the buildup of bacteria.