Hygiene for Kitchens: Health springs from clean kitchen

We might think twice about hygiene before buying food but we may not have thought about its cleanliness when it is being processed or cooked in the kitchen.

The safety and hygiene of your food depends on where it is being cooked. Hence kitchen safety becomes important.

“Kitchen safety includes preventing contamination at all levels and this can be done by cleaning and sanitisation,” said Ashwin Bhadri, head business relations, Equinox Lab, an expert agency in hygiene auditing.

Cleaning involves soap and water, which removes visible dirt including most of the germs.

“Sanitisers provide extra safety because they contain stronger solutions that destroy disease-causing bacteria,” Bhadri said.
“You can prepare a sanitiser by mixing 1 teaspoon of chlorine bleach to a litre of water. Put the solution in a spray bottle and use it daily. Wash your hands after cleaning the kitchen surface,” he added.

According to information provided by Equinox Lab, paper towels are ideal to use for cleaning because they can be disposed of. This prevents bacteria from multiplying and spreading throughout the kitchen.

“Kitchen cleanliness and safety is important for hygienic food. This has to be the vital point to take care of especially in college canteens where the food is cooked for masses,” said Rajesh Shah, a student council member from Hinduja College.

Dish clothes should be changed and laundered often. Sponges are not recommended because they have lots of nooks and crannies where germs can hide and spread.

“Cross-contamination happens when raw food such as poultry, ground beef, fish and raw eggs come in contact with other foods.

Raw foods can contain bacteria that can become harmful if they come in contact with food that is already cooked. Hence, separate raw foods from those that are ready to eat,” said Bhadri.