Spring cleaning isn't just about decluttering and dusting. It's the perfect time for a food safety check too. Here are some reminders of spring cleaning for safety.
Clean hands are happy hands.
It is estimated that washing hands with soap and water could reduce diarrheal disease-associated deaths by up to 50%1 . Wash before and after handling food AND between handling different foods, and wash for at least 20 seconds.
Don't forget your drains.
Pathogens can be found on non-food contact surfaces, too. In 2015, there was a 7-month outbreak investigation2 in a restaurant environment where isolates from kitchen surfaces and restaurant drains matched the outbreak profile. Salmonella Typhi was linked to the building drainage system.
Learn more about Salmonella, how it is transmitted and how to control it through both careful food preparation and thorough and routine cleaning
Air dry and polish away.
According to the 2017 Food Code: After cleaning and sanitizing, equipment and utensils shall be air-dried before contact with food. (4-901.11). The code goes on to say that utensils may not be cloth-dried, but utensils that have been air-dried may be polished with cloths that are maintained clean and dry. We suggest checking with your local jurisdiction, and then polishing away.
1 Source: CDC
2 Source: Eurosurveillance