The primary purpose of kitchen hygiene is to eliminate or reduce the risk of (human) exposure to foodborne illness. This can be achieved when kitchen users have acquired some thorough knowledge and understanding of kitchen components and its associated microbial hygiene/safety, coupled with some basic principles of food hygiene/microbiological safety. Dr Sandhya Shrivastava, Director, Bhavan’s Research Center, explains in depth the basic knowledge required to ensure kitchen hygiene.
Different source of entry for Micro-organism
• Raw food – meat and poultry, fish and shellfish, fruits and vegetables
• Contaminated water
• Hands/skin, direct contact of the human, handling of food.
• Ready-made food products, the cartons of the product
• Various appliances
• Pets/Animals
Generally germs have been found in sinks, on taps, countertops, cutting boards, utensils, floors, towels, sponges and appliances like refrigerator, microwave, fryers and so on. These microbes readily colonize these surfaces due to presence of nutritional residues, humid environment, and are a seat for exchange of microbes between human and the kitchen environment impacting human health. Finding conducive conditions, such as crevices, stagnated food materials, contact surfaces, wet towels, and mops; they easily form biofilms, making them a perpetual source of microbes compromising food safety and quality.
Foodborne diseases originating from the kitchens have been increasingly reported and are now considered to be an important aspect of public health.
Essentially, cross-contamination of foodborne pathogens in kitchens are among the key contributors to global foodborne illnesses. Besides, cooking utensils such as knife, food processing surfaces as well as equipment/facilities used to clean the surfaces such as dishcloth, all engaged in the process of food preparation may get contaminated by any pathogen that may be present. Also, materials that retain fewer microorganisms after cleaning would be the hygienic choice and would present a minor cross-contamination risk.
Best kitchen cleaning practices to maintain overall hygiene in the kitchen and reduce food-borne illnesses include the following:
Cleaning
• Stoves, oven, and fryers must be cleaned after every use, sitting oil, dried food and dirt makes cleaning extremely difficult
• Regular cleaning of surfaces that come in contact with food and mop them dry
• Household kitchen floor should be mopped minimally once in a day Commercial kitchens should be mopped at least thrice in a day
• Regular cleaning of cutting boards and preparation area
• Using an effective cleaning agent with antimicrobial efficacy is a must for floor cleaners due to active movement
• Kitchen towels to be washed, well dried before use, and replaced on a daily basis. They should be used for single purpose only
• Dish and sponge for cleaning utensils should be cleaned and well drained after use daily
• Aprons, uniforms (commercial kitchen) should be regularly washed and cleaned
• Monitor flies and pests in the kitchen and use safe pest control practices
Personal Hygiene
• Hand hygiene – regular awareness program, training, water and hand wash solutions are must for maintaining good personal hygiene
• Personal hygiene – Wearing head cover, masks and gloves (as required) has proved to reduce person-to-person as infection through foods
• Wounds – Any cuts or wounds should be adequately bandaged
• Ornaments – While handling wet food with bare hands, should avoid wearing rings and bracelets
Food Storage
• Avoid accumulating old foods/vegetables/meat/fish in the refrigerator
• Regular emptying and cleaning of refrigerator, minimum once a month
• Segregate storage of raw and cooked food to prevent cross contamination. Do not reuse any container or bowl previously used for raw food
• All cooked foods should always be kept covered
Segregation and Garbage Management
• Items, including housekeeping chemicals, mops, sanitizer, detergent and wipes should not be kept in close contact with food
• Do not keep garbage bins close to the counters. Clean the garbage bins and areas on a regular basis
• Regularly inspect areas, clothes for slimy growth (biofilms) and use effective agents to clean such growth
Consumer knowledge and awareness of the need of good hygiene practices, including proper hand washing and food handling practices are paramount in the reduction and prevention of the spread of infectious diseases at home. Regular awareness programs on maintaining good hygiene practices in the kitchen, training and demonstration on usage of effective cleaning agents, the right way should be executed on a regular basis. For commercial kitchen regular inspection and audits by independent agencies is required.
