This document discusses the importance of kitchen hygiene for maintaining good health and preventing foodborne illnesses. It outlines objectives of kitchen hygiene such as raising health standards and protecting food. Key areas of focus for cleaning include clothes, counters, appliances, and food storage. The "four C's" of kitchen hygiene are outlined as contamination, cooking, chilling, and cleaning. Important hygiene tips include washing hands, produce, and cleaning surfaces regularly. Proper food storage and safe food preparation practices are also emphasized.

1. KITCHEN HYGIENE
 PRESENTED BY –
POOJA LANGOTE

2. Contents
 Introduction
 Objectives
 Why is kitchen hygiene necessary?
 Important areas to look into when cleaning your kitchen
 Four C’s of kitchen hygiene foe safe food preparation
 Important kitchen hygiene tips
 Conclusion

3. Introduction
What is Kitchen Hygiene ?
 Hygiene is the science and practice of maintaining good
health through cleanliness
 For many households, the kitchen is the most popular room.
It’s a place for preparing and cooking food, enjoying a meal
together and where people like to congregate. But it’s also a
place that should be kept clean and germ-free.
 Kitchen hygiene is the practice that can reduce the
contamination of food and the transmission of bacteria.

4. Objectives
I. Raise the health standards
II. Prevent food spoilage
III. Inform and educate people about simple and practical
methods of keeping food safe to protect themselves
against foodborne diseases.
IV. Protect food from adulteration (intentional
contamination).
V. Ensure proper practice in the food trade to prevent the
sale of food that is offensive or defective in value and
quality.

5. Why is Kitchen Hygiene Necessary ?
Key reasons why kitchen
hygiene is necessary are –
I. Only a hygienic kitchen can
eliminate dust and dirt.
II. Unhygienic kitchen means less
nutrition in meals.
III. A hygienic kitchen leads to
Hygienic Diet.

6. Important areas to look into when cleaning
your kitchen
I. Clothes and sponges
II. Counters
III. Under sink
IV. Appliances
V. Food storage
VI. Dustbin

7. Four C’s of kitchen hygiene for safe food
preparation
I. Contamination – ensure dirty hands do nottouch food
and vice versa
II. Cooking – use the right cooking practices for healthy
preparation
III. Chilling – make sure you store food the right way and
freeze products at right temerature
IV. Cleaning – use good kitchen cleaning products for
before and after cooking

8.  WASHYOUR HANDS
Unclean hands can spread
harmful bacteria around the
kitchen and onto food.
It’s important, then that you
wash your hands thoroughly
with soap and warm water before you prepare food and after
touching raw foodstuffs like meat, poultry and vegetables.
Important Kitchen Hygiene Tips

9. Wash fruits and vegetables
You should wash fruit and vegetables
under cold running water before
eating them to remove germs, and
possible traces of pesticides and dirt.
Peeling them is also a good idea.

10. Cleaning up
Because work surfaces and chopping
boards can harbour many germs
make sure they are thoroughly
washed and cleaned after you
have finished preparing food.
Washing up sponges, clothes and
tea towels can be the perfect place for bacteria to breed, so
wash or replace them regularly.

11. Avoid coughing and
sneezing in food areas.
Do not prepare food when
you are ill, or have an open
cut or sore on your hands or
arms.

12. Trim your Nails
Fingernails should be kept short,
and the undersides should be
cleaned frequently with soap and
water. Because of their length,
longer fingernails can harbor more
dirt and bacteria than short nails,
thus potentially contributing to
the spread of infection.

13.  Don’t forget the sink
Sinks are where the washing up takes
place and where food scraps linger, so
it’s important to clean them regularly to
keep the bacteria at bay.
Also important, is to remember not to
put any foodstuffs down that drain that
might cause a blockage, such as coffee
grounds, vegetable peel, and fat and
grease.

14. Wear clean clothes.
If you wear an apron, make sure the
apron is clean.
Do not use your apron as a towel.
Take off your apron and store it in
the proper place before using the
restroom.

15.  Don’t forget to tie your hair
Wear an effective hair restraint while
working in a food preparation area.
This can include a hair net or hat
depending on your local guidelines.

16. Use clean utensils –
Illness-causing bacteria can
survive in many places around
your kitchen, including your
hands, utensils, and cutting
boards.
Unless you wash your hands,
utensils, and surfaces
the right way, you could spread
bacteria to your food, and your
family.

17.  Proper storage of food –
Eating a nutritious and balanced diet
with plenty of variety is one of the
best ways to protect your health.
some raw foods and their juices can
be contaminated by foodborne
pathogens which can make you sick.
Storing your food properly is one of
the key things you can do to protect
yourself and your family from
foodborne illness

18. Conclusion
Raise the
Health
standards
Raise the
kitchen
standards

19. Thank you !