How to prevent bacteria in the kitchen is an issue that concerns every cook, whether at home or in a commercial kitchen. Bacteria have become infamous for causing food spoilage and sicknesses, but they’re not all bad. There are millions of species of bacteria, and though some of them can cause illness, and even death, others are used in the cosmetic, biotechnology, high tech, environmental, and petroleum industries for various purposes. Yogurt, cheese, wine, beer, and many other foods, could not be prepared without the help of specific types of bacteria. In a commercial kitchen, however, restaurant staff should create a restaurant kitchen cleaning checklist to prevent the spread and growth of unwanted and damaging bacteria.
Strategies for How to Prevent Bacteria
Microbial growth usually slows in cold temperatures. Therefore, keeping foods in refrigerators and freezers can help slow the spoilage process. Most chefs know that it is not recommended to refreeze thawed food, especially meats, poultry, and fish. Though this piece of advice helps prevent texture deterioration, the main reason for not refreezing thawed foods is that when food is defrosted, bacteria on it and in it are given good conditions to grow, with a food source and comfortable temperatures. If the food is then refrozen and re-thawed, those bacteria that grew the first time around are given a chance to multiply, increasing the bacterial count in the food, and increasing the chances of spoilage and harmful side effects or sickness as a result of eating the food.
Bacteria in food can spread to surfaces that come into contact with it, including cutting boards, knives, workers’ hands, and counters. Therefore, keeping the restaurant kitchen clean and organized is of the utmost importance. Commercial kitchen appliances and all kitchen equipment should be washed frequently with hot, soapy water. Restaurant staff should frequently wash their hands with warm water and soap, especially after handling raw ingredients and before handling cooked or ready to serve foods. Some bacteria, when faced with tough conditions such as heat, can develop spores. Spores are dormant forms of bacteria that can survive extreme conditions and cleaning processes. Though spores themselves aren’t harmful, when placed in a compatible environment once again, spores can develop into bacteria which can lead to food spoilage or sickness. Cleaning kitchen equipment and surfaces frequently will help ensure that any spores that have developed back into bacteria are destroyed before spreading to foods. Frequently switching dish towels and rags, or using paper towels instead, can also prevent the spread of bacteria from surface to surface throughout a restaurant kitchen. Using separate cutting boards for high-risk ingredients such as meats, poultry, fish, and vegetables, can help prevent cross-contamination as well.
Having a restaurant kitchen cleaning checklist can help ensure that restaurant staff cover all bases when cleaning, which can help prevent bacteria from spreading and leading to unwanted results. Restaurant staff should adhere to safe food handling practices, such as proper washing of produce and adequate storage of eggs, dairy, and meats. By having a plan for how to prevent bacteria, a commercial kitchen can put food safety first and prevent some of the unpleasant outcomes that can come about from bacteria in the kitchen.