Commercial Kitchens - Keep them Food Safe

Commercial kitchens are high-risk environments for the spread of foodborne illness and cross-contamination. It is crucial for foodservice operators to maintain strict hygiene and sanitation practices to protect both customers and employees.

One of the most important areas to focus on in a commercial kitchen is the refrigerator. A dirty fridge can harbor bacteria and other microorganisms that can contaminate food products and lead to food poisoning. Here are some tips for keeping a commercial fridge clean:

1. Start by removing all food and storing it in a temporary location. This will make it easier to clean the fridge and ensure that no food gets contaminated in the process.

2. Clean the interior of the fridge with a solution of warm water and a mild detergent. Use a clean cloth or sponge to wipe down all surfaces, including the door gaskets, shelves, and drawers. Be sure to pay extra attention to any spills or stains.

3. Use a sanitizing solution to kill any remaining bacteria or germs. A solution of one tablespoon of chlorine bleach to one gallon of water is recommended by the FDA. Allow the solution to sit on the surfaces for at least one minute before rinsing with clean water.

4. Dry the interior of the fridge thoroughly with a clean cloth or paper towel.

5. Re-stock the fridge with food products, ensuring that they are properly labeled and stored at the appropriate temperatures.

It is also important to keep in mind food safety standards, like the Hazard Analysis and Critical Control Points (HACCP) which is an internationally recognized system for reducing the risk of food safety hazards. This system is based on the principle that there are seven key points in the food production process where hazards can occur. By identifying and controlling these hazards, you can ensure that your food is safe to eat.

In summary, keeping a commercial kitchen clean and safe is of the utmost importance in protecting both customers and employees. Maintaining a clean and safe refrigerator is a crucial step in preventing foodborne illness. Adhering to food safety standards like the Hazard Analysis and Critical Control Points (HACCP) can also help to ensure that food products are safe to eat.