John Spach Shares the Best Food Safety and Hygiene Tips for Commercial Kitchens
John Spach

John Spach Shares the Best Food Safety and Hygiene Tips for Commercial Kitchens

John Spach based on the findings of the CDC, one out of six people fall ill due to food-related ailments and poor safety conditions. And another 3,000 passes away from foodborne ailments. John Spach has observed that commercial kitchens keeping up with the best food hygiene and safety norms are safe for customers and employees.

When the kitchen area is infected accidentally with Salmonella, harmful bacteria, the customers, as well as employees, will severely fall sick. Therefore, you need to maintain maximum safety conditions to keep your commercial kitchen safe: Here is how:

John Spach recommends motivating staff for hand washing

First things first, hand washing is the most essential aspect to maintain health and hygiene in your commercial kitchen. Ensure there is a dedicated station to wash hands for all your employees. It will reduce the possibilities of cross-contamination and let your staff use clean hands. Before touching edibles, be it fresh vegetables, fruits, fish, or meat.

Did you know that even the negligible amount of any virus or bacteria could make people extremely sick? Therefore, the best way to avoid food contamination is by washing your hands with soap and water for at least 20 seconds. Your staff can also use a hand sanitizer to kill 99.99 percent of germs.

Encourage the use of hand gloves

All staff working in a commercial kitchen must wear hand gloves when preparing food. Then, they cannot use the same gloves for all food. John Spach cites that they must change gloves when moving from poultry and raw meat to prepared dishes.

If gloves aren’t changed, it might infect the food served to customers, leading to infection and food poisoning. Make sure gloves are handy so that your staff can change as and when necessary.

Wash all foods thoroughly

All vegetables and fruits need proper washing thoroughly before your kitchen staff cook. Even after chopping, peeling, or skinning, all veggies, and fruits must be washed. If you do not, there are risks of bacteria spreading to the food, which is unsafe for your customers.

You can use a colander for making the job simpler because it’s solely used for veggies and fresh fruits, and not other items like raw meat, fish, or pasta.

You need to be careful about tomatoes because 12 incidents of Salmonella have been associated, of late. Do let tomatoes soak in stagnant water, wash them under running tap water instead. You need to wash tomatoes carefully.

Make sure you wash all vegetables and fruits in cold running water or with an FDA-certified veggie and fruit rinse. Check for information from your local health authorities to figure out what are the choices in your commercial kitchen. Never cook veggies and fruits without proper washing to avoid chances of contamination.

Conclusion

Now that you know how to maintain food safety and hygiene in your commercial kitchen, you can prepare healthy food for your customers. Increase employee awareness.

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