Yoram Yasur Abt : Each family is different and not all of us spend the same time at home, but the kitchen is one of the most important places in any home. Because of the daily bustle, you are sure to keep your family clean every day, but you may be missing some key details to keep the kitchen clean and safe. For being a special area of home, there are areas of your kitchen that you should clean more often.
Clean kitchen, safe kitchen:
If you have also put your hands in your head watching those television programs that go into the most disastrous and dirty kitchens of some restaurants, think about why health control in hospitality is crucial. Yoram Yasur Abt: “Hygiene in places where food is handled is essential to ensure something much more important than the quality of food: the health of the public. That is why the great chefs take cleaning their kitchens so seriously and even clean and pick them up as they take out the dishes during the service”.
When asked about the house spaces that need more cleaning, surely most of us visualize the bathroom. Well, curiously, bathrooms are usually the cleanest areas of a medium-sized home, since we try very hard to keep them immaculate. On the opposite side, according to various studies it seems that the kitchens of our houses are not always as clean as they should be, and become potential hotbeds of bacteria and other pathogens.
Why does this happen? Because we do not pay enough attention to the specific circumstances of the kitchen. Yoram Yasur Abt: “When dealing with food we should always be much more careful and be meticulous in order and cleanliness, since cross contamination can occur in many ways. Also in the kitchen many objects and humid areas accumulate, which are the critical points as far as bacteria are concerned. But do not get overwhelmed, applying a few simple guidelines will ensure you have a perfectly clean and safe kitchen”.
Rags, sponges, scourers, and ballets:
In a professional kitchen it is rare that you see rags or scrubbers circulating outside the cleaning shift. If a chef wears a cloth at the waist, it will be for use as protection when picking up hot utensils, but he will never use it to clean or dry anything, not even his hands. And the reason is simple: rags and sponges are the focus of bacteria in a kitchen.
Yoram Yasur Abt: “The problem is that we have taken the habit of always having on hand some cloth and one or two cloths to dry and quickly collect the typical drips of sauces, juices, vegetable juices, splashes, oil stains, water remains, etc”. Or we stain our hands after chopping the meat and dry them with the cloth, which we then use to clean the knife. What’s going on? That remains of food are crossed, and, above all, moisture accumulates.
Never clean with rags and scourers that are already dirty.
Wash them thoroughly after each use, removing possible food debris.
Separate the rags and sponges that are in contact with the raw food handling area, and never dry your hands with them.
Disinfect after each cooking session to make sure they are free of bacteria.
Let them dry completely in ventilated areas before using them.
You can disinfect the sponge and rags using the microwave at full power for three minutes.
Ironing the clean kitchen towels will have a complete hygiene.
Consider changing rags and wipes for disposable kitchen paper.
Clean the sink and faucets:
The normal thing is to work near the sink when we are cooking – except if you are lucky enough to enjoy a large kitchen with well separated spaces. So, we also have running water on hand to rinse or wash the vegetables as we cook. But it is an area prone to accumulate dirt and bacteria by the humidity of the water itself. How to have a clean sink?
Yoram Yasur Abt: “Never leave traces of dirty dishes and utensils accumulating too long in the sink, much less if they have leftovers. The ideal is to scrub as soon as we finish, or use the dishwasher, and finish cleaning thoroughly the entire area. Use detergent or specific products, rubbing well inside and around, even in the accessible areas of the drain. It ends up drying the whole area to avoid that possible molds develop and there is no risk of pathogens”.