Where could bacteria be lurking in your commercial kitchen?
In light of recent COVID-19 infection control procedures, chefs and commercial kitchen managers have increased the frequency of deep cleaning operations in an effort to reduce the spread of potentially harmful microorganisms. However, some of the most frequently touched items in a commercial kitchen can be neglected which in turn results in cross-contamination from a build-up of bacteria. Offering a wide range of commercial kitchen supplies including cleaning and sanitisation products, Fildes Food Safety is on hand to help commercial kitchen staff tackle germs and bacteria throughout the kitchen.
Alongside sponges, cloth towels are frequently contaminated in commercial kitchens. Used to dry hands, wipe off utensils and sometimes even surfaces, cloth towels can harbour a lot of bacteria and go for extended periods without being washed. Recent studies have even revealed that salmonella can grow on cloth towels that are stored overnight even after they have been washed. Minimise the risk of contamination in your commercial kitchen by replacing cloth towels and using paper towels or alternatively be sure to wash all cloth towels with disinfectants or bleach to destroy any bacteria.
Everyone knows that there is an alarming amount of bacteria lingering on the screens of phones and tablets. However, in a commercial kitchen, this means that mobile phones can become a source of contamination. For example, if any member of staff takes their phone to the bathroom with them, anything that they touch in the kitchen could be contaminated if they have not washed their hands properly after touching their phone. Staff should take steps to disinfect their phone screens regularly to reduce the risk of cross-contamination. Wipe down the screen and case with an alcohol wipe of at least 60% alcohol, let the screen dry completely and be sure to wash the hands thoroughly in the process. Place food safety posters showing how to wash hands correctly near the sink to remind staff of the correct technique.
Sink areas, fridges and freezers and oven handles
During deep-cleaning operations it is vital to clean and disinfect all appliances. Whilst preparing meals the bacteria from foods such as raw poultry and seafood can be transferred to utensils, surfaces and handles around the kitchen and contaminate them. Bacteria such salmonella and E.coli can all be spread in this way and survive on surfaces for hours increasing the risk of foodborne illnesses. Disinfecting sink areas, fridges, freezers and oven handles will minimise the risk of foodborne illnesses by reducing the spread of bacteria. Fildes Food Safety offers a range of commercial kitchen supplies including sanitiser sprays and biofilm detectors to enhance the cleaning process and destroy bacteria quickly.
Commercial kitchen supplies
Between kitchen knives, chopping boards, food thermometers and crockery, bacteria can build up quickly over the course of a shift. Any utensils or boards which come into contact with raw meats or seafood should be washed immediately and disinfected to avoid the spread of bacteria and allergens if the same utensils are to be used to continue to prepare the meal. All utensils should be washed using a solution containing at least 60% alcohol and air-dried to avoid cross-contamination from towels before being stored safely.
Fildes Food Safety offers a range of cleaning and sanitisation products, food safety posters and products designed to prevent cross-contamination in commercial kitchens to ensure that chefs and kitchen managers carry out effective cleaning operations. Visit our website to place an order or get in touch with your Fildes Food Safety representative.