Your commercial kitchen under the microscope
Everything is in its place, clean, inviting, and colorful. But what about the sanitation of your commercial kitchen? I often notice that restaurateurs and reception hall owners put a lot of effort and time into the image of their reception halls. However, if you had a surprise visit from MAPAQ, could the inspector close your establishment because you neglected your facilities?
Food safety requires, among other things, recognized washing and sanitation techniques. You can't clean commercial kitchen surfaces like you would an office. Washing staff must receive proper training in food washing and sanitation. And there are several other important points to consider. Here's an article about reviewing your commercial kitchen's washing procedures.
Is commercial kitchen washing adequate?
The 5Ms represent the MAPAQ inspection method. Here are the main categories of the 5Ms:
There mmaterial
- Room temperature
- The food
- Safety
- The origin of the product
- Labeling
Examples: Chicken is left on the counter at room temperature while waiting to be cooked. The back door is usually left wide open; no stock rotation. Laundry products are left in the kitchen within reach of food.
THE mworking methods
-
Food wash pad Method promoting the introduction of pathogenic microorganisms or toxic or dangerous contaminants
- Defrosting
- Cooling – Heating
- Cleaning
- Sanitation
- Registration and registry
- Identification of lots.
Examples: Washing is not done every day, we use the dosage according to our own wishes, there is no temperature recording record, we clean with products or accessories that are not formulated for the food sector.
There mlabor
- Hand washing and staff behavior
- Hand washing facility
- Dress code
- Apparent health and injuries
- Travel
- Required qualifications
Examples: Staff are not trained in good manufacturing practices. Not putting a bandage on an open wound, no sink for washing hands or employees neglecting this task, failure to wear a hairnet or beard net, wearing jewelry, the employee wearing jeans with holes.
THE mmaterial
- Cleanliness
- State, nature, design, use, operation
Examples: Production equipment is not designed for easy cleaning. Packaging is open or torn. Equipment is rusty.
THE menvironment
- Presence of animals
Floor drains - Contamination of environmental sources
- Supply of drinking water, hot and cold water
Examples: The washing machines lack hot water. There's mold and holes in the walls. There are doors or windows that don't close properly, or there's a gap open to let critters in. Rodents are clearly present, but appropriate corrective measures aren't being taken.
Here are some other articles that might improve your knowledge about food washing.
An article concerning the food grade washing products and accessories
The prerequisites for effective food washing.
The pH scale is also a principle to understand well
If you need help reviewing good production practices, or you believe you need to regain control of sanitation, call us:
