Saturday Sep 23, 2023

Cleansing and Sanitizing Is a Vital Aspect of Food Security

Given that damaging germs can be existing anywhere so a crucial food safety requirement is cleaning and sterilizing in the cooking locations. To minimize the danger of polluted food trainers need to adopt finest methods when cleansing surface areas, devices, hands, as well as foods.

Cleaning checks

During food, preparation contaminants can conveniently be moved in between food handlers, equipment, foods as well as surfaces. Therefore, to avoid cross-contamination as well as minimize the threat of foodborne health problems, food handlers must make certain proper cleansing and disinfecting of hands, surface areas, utensils, equipment, etc that come in direct contact with food. Some ideas that can protect against cross-contamination are laid out listed below:

· The first step in food security is good hand health or appropriate and extensive washing of hands with soap and also cozy water on entering food preparation areas

· Food handlers need to make sure they lather their hands, fingernails, as well as back of the hands before washing completely dry them on a disposable towel.

· When making use of single-use sterilized disposable handwear covers, food handlers have to ensure that they alter gloves when managing various sorts of foods like raw meats and also vegetables

· One of the food safety threats originates from human beings therefore food handlers need to avoid touching body components like nose, eyes, mouth, hair or any type of component of the body when preparing foods


One more food security risk originates from improper sanitization. Sanitising is performed with the help of home heating or chemicals.

· Chemicals used for sanitizing can remain on the surfaces or devices and so just safe and also suggested chemical cleaners have to be used.

· Food handlers should constantly have a chart before them to make sure they are diluting the chemicals in the right degrees so they are neither overused nor underused.

· According to best methods surfaces as well as tools in commercially run food preparation areas must be disinfected after every use.

· Tools is taken into consideration to be disinfected when it is washed in water that gets to a warmth degree of a minimum of 770C.

· To guarantee appropriate sanitization the devices need to initially be cleaned properly before it is sanitized either in the dish washer or in a sink with hot water.

Cleaning Foods

Fruits and vegetables are typically treated with hazardous chemicals as well as the foods have actually likewise been dealt with by numerous people before they reach the kitchen. For that reason, they have to be cleaned extensively in running water especially if they are being used raw. Washing raw meats should be done in such a way that it does not infect various other surfaces. Food should be washed prior to usage, in tidy as well as disinfected tools. If the food is cleaned in a sink after that the sink should be cleansed correctly prior to utilizing it to clean foods.

While cleaning foods results in food security it is likewise crucial to recognize that:


· Damaged parts of the foods must be removed prior to cleaning

· Soap, bleach or commercial washes must never be used on foods

· Root veggies and ground fruits like melons and also cucumber must be delicately rubbed to clean away dust

· Constantly make use of vegetables after drying them on a tidy towel

Barbara Burt

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