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Food and Sanitation Basics

Written by admin. Posted in Food handlers permit online, Food protection certificate, Food safety course

Restaurant food safety

When it comes to commercial food and sanitation standards, it should be noted that there are a few basics that any commercial kitchen ought to be able to comply with in order to ensure the safety of any diners who come through the doors. First of all, cleanliness is at the heart of most food and sanitation requirements overall. For instance, keeping surfaces used for cutting meat and cutting vegetables completely separate is absolutely vital when it comes to preventing cross-contamination in general. Any surfaces or devices used when preparing either of these items should be fully and completely washed with soap and hot water prior to being used for any other type of food product whatsoever. And of course, any food and sanitation facility ought to fully clean any and all dishware, cookware, and utensils before closing up for the night.

Besides these basic cleanliness initiatives when it comes to food and sanitation, it should be noted that food and sanitation standards throughout the country frown heavily on any type of vermin presence in a kitchen. Make sure that bug and rodent traps are set as a precautionary measure, and be sure to seal off any potential entryways that vermin might be able to use completely as extra protection. Vermin can prove to be a very serious problem when it comes to food and sanitation, as they can bring and spread disease very quickly. Always go the extra mile to exterminate any type of rodents, bugs, et cetera that you discover in order to keep things in tip-top shape on the food and sanitation front for best results! Additionally, make sure that any dining areas that the public uses are completely clean and free of sticky debris from previous diners as well. Make sure that the floors are swept and mopped often, and your food and sanitation compliance should be well in hand!

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