Rules of Sanitation for Kitchen Safety

Kitchens can be dangerous places. There are a lot of sharp instruments, such as knives. There are contaminants and bacteria that can be anywhere in the kitchen. Often the traffic in the kitchen is heavy and things can get slipperier if someone spills something on the floor and fails to clean it up.

A close up of a couple cooking in a kitchen.

Keeping a sanitary kitchen is not just about a clean house and avoiding food poisoning, it is about personal safety as well.

Personal Hygiene

A woman washes her hands wtih soap and water.

Personal hygiene is essential to the safety and sanitation of the kitchen. If you are dirty, your kitchen will be dirty and the food could be contaminated. Keep your hair up to prevent any stray hairs getting into the food. Wear clothes that fit you well and keep your sleeves rolled up. This is to prevent snagging on anything and potentially pulling something over or dropping something on yourself. Be sure to wash your hands in warm water and soap frequently to prevent cross-contamination of bacteria.

Clean Up All Spills

A close up of a woman mopping a tile floor.

Spills can be very dangerous. A spill on the floor can cause people to slip and get hurt. A spill on a counter can make utensils and bowls slippery which can cause injury if the object is dropped or comes into contact with the body. This is especially true for heavy bowls and knives.

Wipe Down Everything

A close up of a man wiping down a counter.

Take a page out of the fast food industry's sanitation regulations and wipe down all hard surfaces after using them. Use hot water to which a little bit of bleach has been added. This will remove dirt from the surfaces and will disinfect those surfaces at the same time. Keeping a clean kitchen is essential to the health of all those eating from that kitchen.

Sanitary Storage

Dry pantry items in jars with sealed lids.

Storing the food at the proper temperatures and in proper containers is essential to preventing food poisoning. Store all cold items in the refrigerator immediately after meals or purchase. Store all dry items in cabinets in air-tight plastic containers. Freeze all meats that are not going to be used in a couple of days. Do not allow hot food to cool or cold food to warm before serving.