MAJOR POINTS IN

SANITATION OF THE
KITCHEN AND OTHER
SERVICE AREAS
Major Points in Sanitation of the
Kitchen and Other Service Areas

The following points should be

considered as guide in maintaining a
high standard of sanitation in the
kitchen and other service areas.
Equipment and Layout for Sanitary
Operation
In planning a food-service layout, much can be
done with the materials and types of equipment
available now to Ceilings and walls should be finished
with washable materials. The floors of the kitchen and
serving areas should preferably be constructed of quarry
tile or similar slip resistant material that is easy to mop and
should be made to slope toward central drains for
flushing.
Handling and Storage of Food
Food in storage must be constantly watched.
Modern methods of canning freezing, and pasteurization
have removed many of the difficulties experienced in
the past. Nevertheless, excessive temperature and
humidity may cause meats and seafood to spoil or cans
to swell.
Handling and Storage of Food
Refrigerator containers should be shallow so that
foods will cool completely through to the center and so
that layers of food will not prevent food underneath from
cooling
Handling and Storage of Food
Bacteria like Campylobacter require warmth,
moisture, and food upon which to thrive. For this reason,
extra precautions with food must be taken in warm,
humid seasons of the year. Poultry and certain other
meats provide excellent hosts for bacteria If left
unprotected for some time after cooking. They should be
immediately refrigerated even though still warm
Campylobacter bacteria can get into your system if you
eat undercooked poultry or you eat food that has
touched raw or undercooked poultry.
Procedures for Washing Dishes,
Utensils, and Equipment

The best practice in washing dishes includes the

following steps:
The best practice in washing dishes
includes the following steps:

Scraping and removal of leftover and wasted food

from soiled dishes. Wasted food should be put through
an opening in the soiled dish table leading to a garbage
receptacle underneath or into a garbage disposal.
The best practice in washing dishes
includes the following steps:

Pre-rinsing in lukewarm or cold water to remove

food particles or soil that otherwise may bake on during
the washing process.
The best practice in washing dishes
includes the following steps:

Washing in clean water at 140°F (except in hand

washing) containing a good soap or detergent for at
least three minutes.
The best practice in washing dishes
includes the following steps:

Rinsing in clean hot water at 170°F or higher for at

least two minutes. This treatment will sanitize the dishes,
then allow to dry in the air
The best practice in washing dishes
includes the following steps:

Another step is soaking, which often may come first

pots and pans, forks and spoons, or dishes with heavy
coatings of food or grease for washing.
Dishwashing by hand

The foregoing steps in good dishwashing practice

can be taken by the smallest food service as well as the
largest. Washing dishes by hand in a compartment sink
will do the job just as well as expensive dishwashing
machines if baskets are available for immersing the
dishes in hot rinse water. A hose with spray nozzle should
also be provided for pre-rinsing
Washing glasses

Because glasses touch human lips, it is necessary

that they would be sanitized in the cleaning process to
prevent the spread of infectious diseases. This can be
accomplished through ordinary washing methods, either
hand or machine if the rinsing water is hot enough.
Flatware

Knives, forks, and spoons can be washed in the

baskets of the dishwasher machine. However, when
these utensils are piled in layers in the basket, it is not
possible for the detergent solution or the rinse water to
act on all surfaces of each utensil.
Hot water supply

Plenty of hot water is a must if dishes are to be

properly sanitized. This entails a supply of water at 170°F
to 190°F for rinsing. It is dangerous and wasteful to
maintain such temperatures if there are regular hot
water lines supplying washrooms. Therefore, special hot
water units supplying the kitchen, heaters under the rinse
water tank, or "boosters" on the hot water lines on the
dishwashing machines can be installed. Special
attention should be given to the hot water supply in
providing for dishwashing facilities
Cleaning of equipment

The same precautions taken in washing dishes

should be applied to all of the equipment in which food
is stored or processed. Unfortunately, this is not always
the case. A city health inspector recently stated that he
frequently find kitchen employees who do not know how
to take apart for cleaning such machines as slicers,
grinders, choppers, and mixers
 Storage of clean dishes and utensils

It is not enough merely to be assured that dishes and

utensils have been properly washed and sterilized. They should
be stored on clean shelves and protected against dust vermin,
or other contamination. The use of portable self-leaving devices,
in which the dishes are placed immediately after washing and
drying, is preferable. By this means the dishes are fully protected
against contamination and can be wheeled to the serving
area, thus eliminating further handling. If desired, these devices
can also be equipped with heating or refrigerating elements
Cleaning of Rooms and Furniture
Tables, chairs, and counters should be cleaned
daily. Floors should be swept and mopped, and walls
and ceilings should be washed frequently and refinished
periodically Abright, clean dining room and kitchen not
only reduce dangers of infection but add to employee's
morale and patron satisfaction.
 Elimination of Vermin
The term vermin applies to Insect and pests such as flies,
mosquitoes, and roaches and rats. Vermin does not only destroy
food but carry infection. Flies are known to spread disease by
traveling from filth to food. Food should be stored in rodent-proof
and insect-proof containers. Foundations of buildings should be
made tight. Garbage should be stored in covered metal
containers that do not leak. Windows and doors should be
provided with screens. Insect sprays, flypaper, and other
precautions can be used against flies but the best safeguard is
absolute cleanliness inside and outside the food service area.
Disposal of Garbage and Rubbish
Garbage from the dishwashing operation is usually
dropped into a receptacle place under an opening in
the soiled dish table to addition to the garbage from the
dish room, there will be considerable garbage from the
food preparation area in the main kitchen. If a disposal is
not installed in this area, it will be necessary to carry the
garbage to another room to await collection.