Kitchen Sanitation Checklistplanning ahead // on Thursday August 11, 2016
Whether you’re preparing potluck dinners, lunch for the daycare or a meal for a charitable fundraiser, chances are you’ll find yourself in your church or organization’s kitchen at some point. How clean is the workspace you’re washing, chopping and cooking in?
A clean kitchen goes a long way in preventing foodborne illnesses, and should be a priority for your church or organization. Keep these kitchen sanitation pointers in mind when reviewing your organization’s food safety guidelines, and share them with employees and volunteers who work in your kitchen.
- If you haven’t already, sign an agreement with a professional pest control service that’s dedicated to your kitchen area. This is a job that’s best left to the pros instead of inexperienced staff members or volunteers.
- Maintain mechanical dishwashing equipment to ensure it works properly. It's a good idea to monitor and document temperature gauges, check sprayer arms for clogs, and clean screens and filters.
- Remove garbage from the building after each meal.
- Find a home for garbage containers that’s an adequate distance away from the building.
- Clean and sanitize all food-contact surfaces and utensils, and use appropriate sanitizing solution in correct concentrations. Bleach is not approved for sanitizing food-contact surfaces. Click here for more cleaning and sanitizing tips and methods, including an overview of cleaning agents.
- Request that any employees and/or volunteers handling food do the following:
- Wash their hands frequently and correctly.
- Use aprons or towels to dry hands after washing.
- Do not handle, prepare or serve food if they have an apparent illness.