The Outbreak One of the biggest food safety news stories [...]
The next step in the cleaning and sanitising pillar is deep cleaning. All areas in a kitchen should be cleaned. This is a fundamental aspect in not allowing bacteria to grow. As is often the case, the kitchen’s main priority to make and serve food.
Cutting boards are by far the highest risk item in the kitchen due to almost all foods coming into contact with these items that some stage of the preparation process. In addition to clean as you go for tables and equipment, is the regular daily cleaning in the ‘wash-up’ areas. Such as the dishwasher and scullery. An important area to focus on is the cleaning and sanitising of cutting boards.
This is the only proven method to remove dirt and kill bacteria. These steps need to be followed in the order set out, such that bacteria cannot hide behind dirt and grease, allowing a good contact time for the sanitiser to be effective. Areas such as tables, cutting boards, slicers and blenders are all items that should have clean-as-you-go procedures in place.