Cooking & Cleanliness - The Kitchen & Home Healthiest Option
Cleaning is one of the principal basis of bacteria control in any environment.
Our kitchen and store room and even hands, if not proper cleaned, could serve as a breading ground for very harmful and deadly bacteria.
This is because that is the home of our utensils, equipment and raw food, and with our hands, a host of other jobs are being done.
"Clean" is the state of the article after washing, thus free from removable marks such as food, lipstick, fingerprints, watermarks, grease, dust, etc.
and particles with no remains of chemicals that may contaminate food.
Cleaning means removing what may have become attached to work surface, equipment, and utensils during food preparation and service.
Thus, is the removal of unwanted dirt and residues from any surface whatever and preventing the growth of bacteria.
Thereby an ideal hygienic environment for a real home you desire.
Cleaning could be done through physical energy: scrubbing.
Heat energy: using hot water or steam.
Chemical energy: using chemicals like detergent for dissolving grease and fat, disinfectant for killing bacteria, sterilizer for killing all microorganisms, antiseptics for the control of bacteria and of course, deodorant for the control of bad smells.
Food contact surface and equipment, cutting boards, slicing machines utensils, handles of drawers and refrigerators need cleaning and disinfecting.
Walls, floors, drainage and equipment legs need thorough cleaning.
Water with hot temperature above 80 degree Celsius will kill most bacteria.
Oven and other similar equipment with high temperature need no disinfecting.
When cleaning your freezer or refrigerator, remove contents and store in the cold room, if you have one or in an ideal place.
Switch of the freezer over night to defrost, clean inside and outside and sanitize.
Do not use sharp objects to chip away ice.
When washing you hands, use the washbasin, it must have hot water, soap, and a good nailbrush, paper towel and a pedal bin.
Clean the whole of your hands: the gap between thumb and forefinger and the back of the thumb.
Use the nail brush to clean your nails and if possible, avoid long nails.
Wash your hands after smoking, going to the lavatory and remember to wash in the lavatory wash basin and not the kitchen wash basin.
Rinse and dry your hands with paper towel.
Do not breathe on glasses, or into containers.
Do not cough or sneeze except into a handkerchief.
Remember, the whole essence of cleaning is to make our cooking environment free from deadly microorganism and thus achieve a healthier home.
Always remember, cleanliness saves live.
Now that your cooking environment is free of harmful bacteria and safe, you can now cook your favorite as usual with your favorite secret recipe cook book.
Our kitchen and store room and even hands, if not proper cleaned, could serve as a breading ground for very harmful and deadly bacteria.
This is because that is the home of our utensils, equipment and raw food, and with our hands, a host of other jobs are being done.
"Clean" is the state of the article after washing, thus free from removable marks such as food, lipstick, fingerprints, watermarks, grease, dust, etc.
and particles with no remains of chemicals that may contaminate food.
Cleaning means removing what may have become attached to work surface, equipment, and utensils during food preparation and service.
Thus, is the removal of unwanted dirt and residues from any surface whatever and preventing the growth of bacteria.
Thereby an ideal hygienic environment for a real home you desire.
Cleaning could be done through physical energy: scrubbing.
Heat energy: using hot water or steam.
Chemical energy: using chemicals like detergent for dissolving grease and fat, disinfectant for killing bacteria, sterilizer for killing all microorganisms, antiseptics for the control of bacteria and of course, deodorant for the control of bad smells.
Food contact surface and equipment, cutting boards, slicing machines utensils, handles of drawers and refrigerators need cleaning and disinfecting.
Walls, floors, drainage and equipment legs need thorough cleaning.
Water with hot temperature above 80 degree Celsius will kill most bacteria.
Oven and other similar equipment with high temperature need no disinfecting.
When cleaning your freezer or refrigerator, remove contents and store in the cold room, if you have one or in an ideal place.
Switch of the freezer over night to defrost, clean inside and outside and sanitize.
Do not use sharp objects to chip away ice.
When washing you hands, use the washbasin, it must have hot water, soap, and a good nailbrush, paper towel and a pedal bin.
Clean the whole of your hands: the gap between thumb and forefinger and the back of the thumb.
Use the nail brush to clean your nails and if possible, avoid long nails.
Wash your hands after smoking, going to the lavatory and remember to wash in the lavatory wash basin and not the kitchen wash basin.
Rinse and dry your hands with paper towel.
Do not breathe on glasses, or into containers.
Do not cough or sneeze except into a handkerchief.
Remember, the whole essence of cleaning is to make our cooking environment free from deadly microorganism and thus achieve a healthier home.
Always remember, cleanliness saves live.
Now that your cooking environment is free of harmful bacteria and safe, you can now cook your favorite as usual with your favorite secret recipe cook book.
