Sunday, February 22, 2009

Food Sanitation: Construction of Kitchen Area

Food Sanitation: Construction of Kitchen Area
The surfaces of benches and tables in food preparation areas should be of stainless steel of plastic, since such materials are impervious, non-corrodible and easy to clean.

For the same reason, cooking utensils, including steam kettles, should be constructed of stainless steel.

Areas in which steam cooking, steam cleaning, or deep fat frying is done should be provided with hoods and exhaust fans to the outside.

Hoods should be constructed of stainless steel for ease in cleaning and should be equipped with traps to prevent condensed from running back into foods being prepared.

Cutting boards should be constructed of plastic, preferably Teflon, as such material is easy to clean, does not absorb water, and does not foster bacteria growth.

Walk in refrigerator should have floors constructed of unglazed tile that slope to drains to facilitate cleaning.

The drains should not empty directly into the sewerage system. Instead, they should empty into a sink or other container that empties in turn into a drainage system, so there is no possibility of back-up into the refrigerator.

The wall and ceilings of walk in refrigerators should be constructed of glazed tile top facilitate cleaning.

Wash basin, soap, hot and cold water and a container of disinfectant (preferably a solution of one of the iodophors) together with paper towels should be present in the food preparations, utensils washing and food exit areas to make certain that anyone having left his or her particular operation washes disinfects and dries his or her hands prior to resuming work.
Food Sanitation: Construction of Kitchen Area

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