Prepping your work space

At home about to cook a meal for you or your family, or at the restaurant about to prepare a dish for a client. The basic procedures for prepping your cooking area are fundamentally the same.

“Were you aware that you cannot tell if food is unsafe by its smell or taste. When in doubt, throw it out!”

Let’s start with the basics, wash your hands with warm water and soap; this should be obvious and yet, a lot of people do not do this simple step.

Washing your hands is especially important before and after handling raw meat, poultry, fish or seafood. Also wash your hands after handling pets, changing diapers and of course, using the washroom. If you have health issues with repeated hand washing, use disposable gloves and replace them after each task.  

Separate your cutting boards. Use a wooden cutting board for produce and another non-porous board for raw meat, poultry, fish and seafood. You’ll develop a healthier habit and be happier for it. 

Plate or utensils used to handle raw food should be washed thoroughly with soap before reuse.

Use paper towels to wipe kitchen surfaces. Otherwise, change dishcloths daily to avoid the risk of cross-contamination and the spread of bacteria.

Avoid using sponges, as they are harder to keep bacteria-free.

Sanitize countertops, cutting boards and utensils before and after preparing food. Use a kitchen sanitizer (as directed) or a bleach solution (5 millilitres, or mL, bleach to 750 mL of water). Rinse all items carefully with water.

Wash your reusable grocery bags or containers frequently.

Now that you have cleaned the surface areas, what about the food!

Wash your fresh fruit and vegetables with potable water before use. Use a vegetable brush on produce that have a firm skin (examples: carrots and melons).

Do not use soap to wash your produce.

Wash your produce under running water instead of soaking it in the sink. Bacteria in the sink could be transferred to your food.