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Kitchen Safety And Sanitation Rules

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Whether it is in your own home or in a restaurant, there is proper kitchen safety and sanitation rules that should be followed. The average kitchen floor has 830 pieces of bacteria per square inch in just the area that is in front of the sink. Imagine how much bacteria must be on an entire kitchen floor! Following food safety guidelines will help to eliminate and avoid any food problems.

The first part of food preparation safety is to follow a few simple steps. Washing your hands to get rid of any germs is a good first step. When you wash your hands, using regular soap is just as effective as antibacterial soup and surprisingly poses fewer risks. Hand sanitizer accounts for 190 million dollars in revenue in the United States annually. Properly washing your food such as veggies and fruits is also important to do. Forget what you know about the five second rule. This began to become disproved in 2003 by a high school student during an internship at University of Illinois.

Food preparation safety also applies to storing meat. When you store meat inside of a refrigerator, it should be put in the lowest part of the fridge, in order to prevent any juices or blood from dripping and leaking down and contaminating other foods. Always make sure to not use the same counter space for meat and veggies without proper sanitation in the kitchen before hand.

Food preparation safety is so much more than just keeping the kitchen clean and properly preparing food. Kitchen sanitation rules are generally the same in all types of restaurants, but keeping up to date with the proper food preparation safety guidelines is important.


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