Whether operating a commercial kitchen or other type of food processing facility, controlling bacteria is a top priority that must be address. If overlooked, bacteria can spread and cause serious illness. Customers, employees, families, and your company’s reputation are just a few of the things at risk. Using the following resources, review a few of the most commonly held best practices for bacteria control in the kitchen.
Remember: Education and awareness is key. Consider circulating this article via email or social media to ensure employees and other company stakeholders are aware of the challenges faced by commercial kitchens and food processing facilities when it comes to bacteria prevention and control.
Tips for Preventing Bacteria in the Kitchen
Below are a few of our editor’s top recommendations for preventing bacteria in the kitchen. All guests are invited to read, share, and comment using the Comments section at the bottom of this page.
Climate Control. One of the most critical elements of bacteria control involves monitoring and restricting the climate of certain areas like refrigerators, freezers, and other processing zones. Use transparent strip doors to better control air flow, temperature, and other environmental variables that might ultimately contribute to the growth and spread of bacteria.
Access Control. Changes in climate are not the only thing to monitor, however. Personnel are another critical variable that can significantly affect the cleanliness of the kitchen and/or food processing area. Control access to these areas by enlisting a small but capable personnel unit to perform specific duties within specific areas. Make sure all personnel take proper precautions, like wearing clean uniforms, sterile suits, gloves, and other protective gear when necessary.
Know Your Temperatures. Swinging temperatures are sure to spike bacteria production, even when climate and personnel are perfectly controlled. As noted by industry professionals, there are certain temperature zones in which bacteria will most quickly reproduce and spread. To learn more, visit this article by Foodservicewarehouse.com.
Prevent Cross-contamination. Once climate, access, and temperature are all controlled, the next step is to prevent accidental cross-contamination of food during preparation, processing, and/or processing. There are many ways cross-contamination can happen, each of which capable of making employees and customers very sick. Learn more revent cross-contamination
Prepare for Inspection. Finally, consider always preparing for the eventuality that a food inspector may show up to evaluate your operation. Review these tips by Food Services of America®, which extend well beyond simply keeping the kitchen areas neat and free of bacteria.
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