What measures should be taken to keep hygiene in the kitchen?

Question

every type of hygiene

Answer 1

I wash my hands often, especially after handling meats, and clean up after myself, wiping down counters and doing dishes as I use them.
It just makes things a whole lot easier.

Answer 2

When you are handling food it can't be too clean and neither can you. Wash your hands often, especially after handling foods. Wash all surfaces every time you use them, especially with meats. Wash any foods you use. Always work with clean pots, pans plates and utensils. If you are ever unsure, wash it.

Food handling is critical. Never let food sit out for more than a few minutes. Never keep hot foods at temperatures below 140 degrees and never keep cold foods at above 40 degrees. Never assume about anything to do with food. If you don't know for sure that it has been properly handled, throw it out.

I had food poisoning once. It was the result of somebody's careless washing of dishes. It isn't something I'll willingly risk again or that I will give to somebody else.

I am a good cook, by the way.

Answer 3

Wash your hands frequently when cooking or handling food. Rinse the food before cooking. Do not let food set out. Be sure the counters, tables, stove,refrigerator,sink are bleached. The counter should be done before doing every meal. Be sure you keep your dishes clean. If you don't have a dish washer, put a couple drops of bleach in you water to wash them by hand. Before you do any thing, make sure the floors are cleaned and mopped, dust and dirt removed.

Answer 4

Wash everything you intend to use to prepare foods.Keep utensils away when washed with hot water and air-dry to avoid spreading dirt and germs with dishtowels. Wash all dishtowels you use after the day's work in any case. Use separate chopping boards for meats and raw vegetables,and wash them all with a 1:10 solution of bleach after use.Wipe down counters fridge and sink with a similar solution after you've done cooking for the day.
Try not to let the roaches have anything party with,so take out the garbage at night.Cover all foods in cupboards securely. And check the fridge weekly to be sure that nothing is spoiling in there.

When you wash your vegetables ensure that you rinse them in a solution of 1/8 cup salt to a gallon of water, a very simple means of killing off germs,don't waste your money on those vegetable washes you see in the produce aisles.

Answer 5

DO NOT add bleach to your dishwater!!! It is ok to have bleach water in a separate sink for rinsing, but NEVER add it to the soapy water. It says thise right on the bottles of dishsoap. It can create toxic fumes. I really like the discinfecting wipes...especially for high chairs, table, counters, and cutting boards. NEVER cut raw meat on a wooden cutting board. Use peroxide to dicinfect wooden cutting boards, or other wooden surfaces. Buy the white cutting boards and use those for raw meats. Wash your hands before and after handling any food, raw or ready to eat. Go to Costco and get the vinyl gloves. I use these when handling raw poultry, hamburger, or any other raw meat.

Answer 6

Wash dishes after every meal.
Wash the sink well after the last meal of the day.
Wash the sponge well and microwave it for 1 minute everyday or so.
Use one chopping board for meat and one for vegetables and others.
Clean the fridge every week.
Clean other parts of the kitchen every week or two.

Answer 7

Ask to verify their final well-being branch inspection checklist. choose for your self whether or not any of the violatons on the checklist seem well-being threating. bear in concepts that maximum circumstances of food poisoning happen at domicile or at private purposes. they are oftentimes pushed aside as a abdomen virus. many human beings assume that as quickly as they throw up that's led to by using the final meal they ate. If the final place they ate became right into a eating place--that gets the blame. whether, maximum pathogins require 24 to as much as seventy two hours of incubation in the previous they make a guy or woman unwell.

Answer 8

On the contrary, you should not keep hygiene in the kitchen, you should have hygiene all through your house.

Answer 9

Wash your hands before and after preparing food and after handling raw meat.

Hot food should be cooled and stored as soon as possible after preparation. Don't let warm food sit out because bacteria can multiply faster at warm temperatures. Also, food should, in general, only be reheated once, for the same reason.

Answer 10

Well the rule of thumb for me is this, "treat your food the way you would want someone to treat it when you are out to eat".. clean,clean clean!! Keep plenty of soap available, and plenty of paper towels., kitchen towels are great, but for drying dishes, or etc, they hold germs so I like to use the paper towels. Wash your hands if your ever in any dought about speading germs., and you can be safe.