Top 10 Kitchen Safety and Sanitation Tips Safety Knowledge

Hi, Welcome to Safety Knowledge and thank you for joining us today when I talk about the top 10 safety and sanitation tips for the kitchen.

kitchen safety and sanitation tips- no.1

the most important things that you want to keep in mind where you're working in a professional kitchen but also we working at home in a particular order one of the most important things to keep in mind.

when you're working especially in a professional kitchen is to make sure that all your manna years and all your staff are properly trained and properly educated on the safety and sanitation rules and bylaws that affect not only every education but also the local um the local health department the reason you want money yours in staff to be trained is because your monies are going to train your staff if your money yours or no the world train if they're not properly trained they won't train you to stop the right way so all your overly employers all your frontline employees won't be able to know what's right what's wrong and was that the right things to do

kitchen safety and sanitation tips- no.2

the second tip you want to keep in mind is to wash your hands this is very very important if you don't wash your hands properly if you're in a Washington hands constantly you're creating all kinds of havoc on foodborne illnesses you're creating a cause of cross-contamination it's very important that you wash your hands after you use the facilities have to use the washroom after you smoke if you touch your hair if you touch your nose if you touch your eyes also especially important to do it after you're handling raw ingredients potentially hazardous foods like chicken like beef like fish.

kitchen safety and sanitation tips- no.3

the third tip of when I talk about is to wash all your produce it's very important that you wash all your produce all your fruits the reason is very important is because when the farmers irrigate their fields sometimes without knowing that they use contaminated water the water can be contaminated that contaminates the produce then if it gets to you and you don't wash it if you don't wash it before using it and you just kind of continue that cross-contamination

kitchen safety and sanitation tips- no.4

the fourth thing we're going to talk about is - how to properly store and refrigerate food it's very important that we keep the food at the right temperature had food had called for a cold so stuff that needs to be refrigerated needs to be under 40 degrees that is all your dairy some of your produce all your chicken your beef or seafood all the stuff that's easily perishable if it needs to be under 40 degrees you also want to make sure that you keep it in the right position in the cooler you want to make sure that all your raw material is at the bottom all your final prepare cooked ready-to-eat food is at the at the top

kitchen safety and sanitation tips- no.5

tip number five to keep in mind is to cook food to the proper temperatures important again this very no particular order so this is actually one of the most important things that you want to keep in mind cooking the food to the temperature should be chicken 165 degrees beef and depending on the temperature of the beef anywhere from 115 to 140 you want to make sure that everything is cooked to the right foot again had food had cold food cold if you cook something and it's undercooked for example chicken if you don't cook chicken to 165 degrees that chicken is going to be a row that's going to you feed that to someone somewhere it's raw chicken that can create a whole case of football owners football of foodborne illness outbreak so you want to make sure that you want to cook the food to the right temperature right food to the right temperature all the time very important

kitchen safety and sanitation tips- no.6

tip number six is to clean and sanitize all food contact surfaces this means tables this means the coolers this mean the oven this means the stove you want to make sure that everything is clean and sanitized there's a big difference between having something clean and having something sanitized if it's clean the visible dirt it's not there anymore that means being clean sanitation means to sanitize means to remove all the invisible bacteria so you always want to make sure that you have clean towel that you can clean with you also wanna make sure that you have some sort of sanitation solution for your cutting boards for your tables for your stove this is going to prevent cross-contamination this is going to make sure that you keep a clean environment and it's going to keep a safe kitchen

kitchen safety and sanitation tips- no.7

tip number seven is to perform self-health inspection what that means is basically that you are doing your own health inspection and your own establishments one of the ways to do it is to go to your local health department once you go to your local health department asking for a copy of a food or restaurant inspection but this is going to be is going to be a blank copy of the inspections that the food health department uses to inspect your restaurants another way of doing it is to reach out to local constructors there are companies out there that specifically do all they do is they go around and they inspect restaurants expect professional kitchens

kitchen safety and sanitation tips- no.8

the eighth tip is to know your local food health codes okay knowing your local food colour codes is very important it kind of wraps off a lot of the stuff that we've been talking about if you know your local food head coach some of the food health codes of differing from one location to another

kitchen safety and sanitation tips- no.9

The 9th is to regularly check temperatures this means temperatures in your coolers in your freezers one way to do it one way to ensure that you're constantly keeping track of everything that's happening in your cooler in your food storage facilities is to keep temperature log in your coolers takes temperatures at the beginning of the day at some time during the middle of the day and before every last person that goes off three times a day is going to ensure that you know exactly that if something were to go wrong with your freezer or your cooler you know exactly at once the last time that you check that food is going to give you enough of a period to save whatever food can be safe it's going to know that you're going to know that if your freezer went out last night at midnight and it's now a p.m. at night and you just notice that any one app then you know that that food is no longer safe to it so keeping proper record of all your temperatures in your freezer is your cooler or your foot storage facilities it's going to help you keep a safe kitchen

kitchen safety and sanitation tips- no.10

number ten is to check all your incoming food shipments this is very very important as well if you are receiving food that's already spoiled food that's not safe to eat if you don't check it when it comes into your door then there's no way you can backtrack there's no way you can prevent it from happening as it goes out to the guests you always want to make sure that everything comes out at the right temperature it should make sure that for example your fish your fish is known your spoil if you receive a spoiled fish at the door that's fish going to be a spoil and when you serve it's going to be a spoil, therefore, you're going to cause people to get sick it's going to be your kitchen is no longer going to be safe so preventing it in the door is very important is it's one of the most important things to do always making sure that you receive proper food at the proper shipments at the proper temperatures in the proper condition