Kitchen Hygiene

Food poisoning is caused by disease carrying micro-organisms. The main routes these micro-organisms use for spreading are via infected people or animals, contaminated water or air, and surfaces which come in contact with food.

During food handling we run the risk of food poisoning which is caused by disease carrying micro-organisms.
The main routes these micro-organisms use for spreading are via infected people or animals, contaminated water or air, and surfaces which come in contact with food.
Cleaning surfaces and utensils serves the purpose of removing food residues and thus enabling a more efficient sterilization.
Chlorine is normally the basic disinfecting ingredient in food environments because it is very active, quite safe and easy to use.
Household detergents help keep our living areas clean, but it is always indispensable to follow a series of good habits to keep a high level of hygiene.
First of all, it is always necessary to wash your hands with soap and water every time you come into contact with risky objects or food.

In fact, hands and food contaminate each other. As soon as they come into contact with a dirty object, your hands become carriers of millions of bacteria which can then transfer to the food.
It is important therefore:
- to wash surfaces, utensils and buckets with anti-bacterial products so as to reduce the presence of bacteria;
- clean the kitchen once a day;
- frequently change drying towels - remaining damp for long periods they are an excellent nursery for bacteria;
- use separate utensils for cooked and raw foods to avoid contamination;
- run your dishwasher at a high temperature (over 50° C) to clean the dishes better;
- clean the refrigerator at least once every four weeks, and maintain an internal temperature below 5° C.