Clean utensils and surfaces every time a different food is handled. Separate raw food from cooked food when refrigerating, keeping them in airtight containers. Remember that there are products, surfaces and appliances that, due to their characteristics and features, help to achieve hygiene and safety in the kitchen.
Those that can be a focus of infections and we must take extreme care: Storage area: Pantry. Refrigerator. Freezer. Handling area: Sink. Countertop.. Utensils. Knives. Cutting boards. Kitchen cloths and rags. Waste and recycling area: Garbage. Recycling bins.
The kitchen is now the heart of the house, a space where we cook, eat, meet, work and where our children play or do their homework. This diversity of functions implies a proliferation of germs, and it is necessary to take extreme precautions to avoid the creation of contamination sources in this room. According to…
Carefully clean foods that are consumed raw, such as vegetables. To prepare cold sauces, such as mayonnaise, extreme hygiene precautions, keep them cold and consume them as soon as possible. Dishes prepared with heat but consumed cold, such as custard or pastry cream, are also considered risky.
Some points in the kitchen that can be a source of infection: The refrigerator door Knobs and handles on doors, cabinets, dishwashers and ovens Knife handle Switches The pantry
Filters: remove food residues from dishes and pans before putting them in the dishwasher to prevent them from accumulating in the dishwasher. Blades: check that the holes through which the water comes out are free of dirt. Door seals: remove any dirt. Inside the appliance and internal pipes: some cleaning products can be applied to…
Now that nothing is like before, it’s time to relearn how to live your kitchen. Now more than ever, rediscover your kitchen. Rediscover the heart of your home.
Take care of smells. Air fresheners are not advisable. Install joint-less and non-porous materials for countertops. Have non-slip floors and easy to clean. Avoid plastics in the fridge and when heating meal. Locate the pantry away from appliances that dissipate heat or steam because hot steam spoils food.
Clean surfaces frequently, since the virus remains up to 3 days on interior surfaces. It is very important to ventilate the kitchen, before and after cooking since it is a space where food is handled and preserved. It is advisable to have a good extractor hood. That we should have on while cooking, especially in…
Ventilate common areas and spaces frequently since germ particles remain in the air for about 3 hours. Do not smoke inside the house. Install the dining room table near the window for better ventilation. Be tolerant to room temperature allowing maximum fresh air to enter. And avoid humidity.