What are the ways of maintaining food sanitation?

Answer 1

Keep things at appropriate temperatures. Defrost meats in the fridge or microwave, not on the counter all day.

Keep meats isolated from everything else. No setting the pork roast on top of the lettuce in the fridge.

Keep a separate cutting board for meats v. veggies.

Don't be afraid of a little bleach. I keep a very mild solution in a spray bottle, about a teaspoon of bleach to a quart of water. Inexpensive, yet powerful. And just a little bit will do ya.

Clean your equipment thoroughly, not just the parts that physically touch the food. IOW, if you've just used your KitchenAid, don't just clean the paddles and the bowl. Wipe down the outside, too.

Wipe down the counters and stovetop after every meal prep, with a little cleanser or bleach-water.

And finally, wash your hands. Frequently. Keep a nail brush by the kitchen sink so you can get any gunk that gets under those beauties while you're slicing and dicing.

Answer 2

you can take a class to be a 'certified professional food manager' and you will learn everything from accepting stock to the function of your waste water system. the one i took was called serve safe. you will be surprised ( and disgusted ) to learn just how many people dont know how to properly wash their hands!! if you are in the food service industry it is also a good way to earn a raise or promotion!

Answer 3

a cheap easy way is to use a solution of warm water and a little bleach. i cooked in a restuarant and the health inspector recommended it. i kept a bucket with warm water and about an ounce of bleach in the food prep area at all times. the bleach will kill bacteria.

Answer 4

Proper handling,general cleanliness,proper storage temperature,dates on food.

Answer 5

soap and hot water to clean and keep everthing at the temp it should be at

Answer 6

clean kitchen area