Keeping things clean in the kitchen is important to reduce the risk of foodborne illness but it will also improve safety in your foodservice operation. Here are some easy to implement action items that can help you keep your kitchen sanitary and safe.
1. Keep separate and dedicated cleaning and sanitizing pails to clean stations, work tables and counters. If you have a community dining areas, tables should be wiped down between turns and separate towels should be used for the seating and the tabletop. This reduces the risk of cross-contamination in your kitchen and dining area.
2. Make sure that the brooms, mops, buckets and other floor cleaning equipment is durable, efficient and in good working condition so that you can keep the receiving area clean. Also keep this area well lit to discourage rodents and other pests.
3. In the kitchen, be sure to use separate and dedicated cleaning and sanitizing pails to clean prep stations to reduce risk of cross contamination. Color coded pails and towels can be a great tool to ensure there is no mix up.
4. Reduce slip and fall accidents by waring staff and inmates of potentially hazardous floors with proper safety floor signage and barricades. Clean spills and debris as soon as possible to avoid mishaps.
A clean kitchen, receiving and dining area will improve the safety of your facility and keep your operation running smoothly. A small amount of effort is required but the prevention of accidents is a worthy investment of time and attention.