Mask, hand sanitiser, wet tissues… these are essentials we use on a daily basis to protect ourselves when we leave our home to dine out and run errands this COVID-19 period. But what about protecting the inside of our homes and kitchens? Your home is a private restaurant for your loved ones, and it is equally essential to practise good hygiene in your home kitchen.
Here are some kitchen hygiene tips from At-Sunrice!
1. WASH YOUR HANDS PROPERLY ALL THE TIME, IN BETWEEN COOKING STEPS AND BEFORE STARTING ON ANYTHING (BEFORE, DURING AND AFTER COOKING)
We can’t emphasize this enough!! Proper handwashing is the best way to sufficiently destroy most bacteria on your hands before handling any food item or kitchen tool. Let our At-Sunrice Chefs and Michelin star chefs educate you on the proper handwashing method!
2. CLEAN ALL SURFACES
Assume everything is contaminated or a potential source of contamination. Do not forget to sanitise your fridge handles and stove knobs! Give time for surfaces to air-dry naturally before use. Moisture on surfaces is a breeding ground for bacteria.
3. WIPE DOWN / WASH ALL PRODUCE BEFORE STORING THEM
Use a disinfectant to wipe down all packaging before opening or storing them. Wash unpackaged produce, such as fruit and vegetables, thoroughly under running water before use. As a last step, wipe down all countertops used in the process after putting all of the grocery away.
4. BEAR IN MIND THE TEMPERATURE DANGER ZONE WHEN STORING FOOD
Temperature danger zone (TDZ) ranges from 5oC to 60oC. This range of temperature allows bacteria to multiply fast. Keep Your cold food cold, below 5oC, and hot food hot, at above 60oC.
5. BE PREPARED WITH A CLEANING ROUTINE AND CLEAN AS YOU COOK
The idea here is to be prepared to clean as you cook with all the tools you need within easy reach. Have on hand a clean, dry dish towel and a wet dish towel soaked with dish soap and water before cooking. Use these to wipe food crumbs and sticky spills or grease splatters respectively. These cloths should be disinfected or washed at 60oC after each use. Alternatively, you may opt for disposable cloths or paper towels.
6. HAVE A TRASH PLAN
Pull your kitchen trash can next to where you’ll be working or, if you have enough counter space, have a large bowl near at hand that you can put trimmings and other to-be-discarded items in easily. Throw food waste and rubbish immediately after cooking to prevent bacteria growth. Pro tip: Opt for foot-operated bins in your kitchen to avoid handling the bin lid with your hands.
7. HAVE SEPARATE CUTTNG BOARDS AND KNIVES FOR MEAT AND VEGETABLES AND CLEAN YOUR KNIVES BETWEEN CUTTING EACH FOOD ITEM
This is to prevent cross-contamination of foods and the transference of bacteria from meat to vegetables. Often, vegetables don’t always get cooked as thoroughly as meat and all the bacteria might not be thoroughly killed by the cooking process. It is also important to clean your knives between cutting each vegetable or fruit. This will help to prevent cross-contamination from one ingredient to another. Pro tip: Colour-code your cutting boards and tools for meat and vegetables.
WANT TO KNOW MORE ABOUT KITCHEN HYGIENE?
SIGN UP FOR OUR ONLINE F&B HYGIENE SHORT COURSES NOW!
KITCHEN SAFETY AND HYGIENE
This 4 hour online programme will empower you with the good kitchen safety and hygiene practices to keep the family safe, and COVID-19 and other such diseases at bay. Adopt good hygiene practices as everyday habits!
Priced affordably at just S$20 nett inclusive of GST, it has key phrases in Chinese, Bahasa Malaysia/Indonesia, Burmese, Tagalog, Tamil and Hindi so foreign workers and domestic helpers can follow along too.
BE A QUALIFIED F&B HYGIENE OFFICER*
Enhance your knowledge on food safety and hygiene and learn how to upkeep the cleanliness of food premises according to SFA standards in our short 3 day online course. Available in both English and Mandarin.
Upon completion, be awarded with a Statement of Attainment (SOA) in WSQ Conduct Food & Beverage Hygiene Audit.
F&B SAFETY AND HYGIENE*
Learn the foundations of food safety and hygiene in our short 1 day online course. Be a certified food handler for cooking, storing and serving food, obtain the certifications to work in the F&B industry in Singapore per SFA requirements.
Upon completion, be awarded with a Statement of Attainment (SOA) in WSQ Follow Food and Beverage Safety and Hygiene Policies and Procedures.
Next available classes are on 20 Oct and 25 Nov.