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How to keep your horeca kitchen hygienically clean

Three factors for a properly cleaned operation it needs: the ideal equipment, the material of cleaning and the frequency of cleaning. Everything about kitchen cleaning you can read in this article.

Eine Dame reinigt einen Kühlschrank mit Lappen und Putzmittel

Three areas that are critical to a properly cleaned operation

Guidelines, limits, regulations: That food service operations should be sanitary is a given for most restaurateurs. Thorough basic hygiene helps you comply with health standards for food processing and helps you prepare for a hygiene inspection. But what should you look for to minimize risks to food and guests in your company kitchen? Find out what you need to pay special attention to and what precautions you should implement.

The ideal kitchen equipment

The kitchen is the heart of your catering business, but it also poses the most hygiene risks. Make sure the kitchen space is properly ventilated. Windows must be protected from uninvited guests with fly screens. Provide separate sinks and hand-washing sinks in both areas.

  • Separate kitchen areas for washing, cleaning and cooking
    In general, it is advisable to carry out the "unclean" work such as receiving goods, washing, cutting or even storing food in a separate room. In the "clean" area, you prepare the food, cook it and refrigerate already finished food. You do not have space for such sharp separation? Provide intermediate cleaning of the work areas and disinfect the surfaces before further processing of food.
Our tip

Create separate cutting boards for both areas to prevent cross-contamination!

  • The right kitchen appliances
    According to the food hygiene regulations, the equipment in your kitchen must include cooking appliances and refrigerators that make it possible to check the temperature precisely. Heating processes must also account for a certain duration at an appropriate core temperature: Generally, a food is considered heated when the core temperature is 70°C for at least ten minutes. Your kitchen must also have a dishwasher that cleans dishes at 80°C in the rinse cycle. This prevents microorganisms from remaining on the washed dishes.
  • Waste container
    Working in company kitchens naturally produces waste and other trash. Take care to empty the trash cans daily, disinfect them, and be sure to store trash bags away from the kitchen.

The ideal material for cleaning

There is a lot of cleaning and tidying before, during and after the kitchen is in operation. Kitchen professionals know exactly which material is easy to keep clean and with which material the most hygienic result is achieved.

  • Cleaning and disinfecting agents
    Effective cleaning and disinfecting agents are an important factor for hygiene in the kitchen of a catering establishment. The use of germ-free agents is prescribed by law. Which institute confirms the effectiveness is up to you. Most manufacturers of cleaning agents trust the internationally recognized test procedure according to EN standards. The European standard for use in food processing plants is DIN 14885 and is met by all cleaning agents and disinfectants accessible in the European area.
Our tip

To be on the safe side, disinfect critical surfaces thoroughly before contact with meat, fish and poultry and rinse the surface with plenty of clean water. All other surfaces are best disinfected after hours.

  • Rags and tea towels
    Hospitality professionals swear by fleece for use as wiping cloths and rags. The fabric is considered especially hygienic and can be protected from germ buildup by weaving in silver threads. Wash out rags several times a day before replacing them with a new set and washing them at the end of the kitchen shift. Daily fresh tea towels made of a boil-proof white fabric are also part of the basic equipment of a catering kitchen.
Ein Waschbecken wird mit einer Reinigungsbürste gesäubert
Ein Hand mit Einweghandschuhen, die ein Daumen hoch macht

Frequency of cleaning

Allocate time after hours to clean your kitchen, as this will ensure a hygienic start to your shift the next day. Some of your kitchen equipment requires special care to prevent germs from forming.

  • Kitchen appliances
    Whether stovetops, deep fryers or ovens, clean and disinfect your kitchen appliances daily. This also applies to cutlery, knife blocks and cooker hoods. This will ensure that dirt doesn't become permanently attached, making it that much more difficult to maintain basic hygiene.
  • Working surfaces
    You should clean the surfaces, cutting boards and tools that come into direct contact with the food each time before use. Special care should be taken with meat, poultry, fish or eggs, as these foods are particularly susceptible to germs.
  • Refrigerators
    For hygienic refrigerated food storage, thoroughly clean and disinfect your refrigerators at least once a month. Germs grow more slowly at cold temperatures, so daily disinfection is not necessary. Does your refrigerator store unwrapped meat or open food? Then daily cleaning is a good idea, in addition to disinfecting once a month. Defrost your freezer once every six months and clean it extremely conscientiously.
Our tip

You should plan the cleaning of an icebox or freezer, because you have to store the frozen food in another place during the cleaning without interrupting the cold chain.