Food poisoning is an acute infectious disease that occurs as a result of eating food heavily contaminated with certain microorganisms or containing microbial or non-microbial substances that are toxic to the body.
Cleaning and disinfection of surfaces in the kitchen should be carried out from the upper cabinets, gradually going down. Do not use aggressive products that can damage the surfaces. The refrigerator will also need to be completely cleaned with a disinfectant for household appliances, removing shelves and niches.
Handles and handles of cabinets, bedside tables and chests of drawers, switches should also be disinfected. Kitchen tables should be handled with particular care.
Kitchen utensils, dishes and cutlery should be washed in hot water at a temperature not lower than 45°C using dishwashing liquid, then rinsed with boiling water and dried, arranging in such a way that the water flows freely from the washed items. When using the dishwasher, additional processing of dishes is not required.
It is necessary to follow the rules when preparing dishes.
Each kitchen should have separate knives and cutting boards for raw materials and products that are not subjected to further heat treatment: sausage, butter, cheese. In addition, it is recommended to use separate cutting boards and knives for cutting products with a pungent odor (fish), salads and bread — this will avoid secondary contamination of products with pathogenic microflora and will not cause spoilage and change the smell of products.
Particular attention should be paid to the processing of the kitchen table and work surfaces.
First, wash all work surfaces and the sink with warm soapy water, then wipe them dry with a disposable paper towel.
Then the surfaces should be treated with disinfectants. Many manufacturers of these products recommend rinsing the surface after using their products, so read the labels carefully and follow the instructions.
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