Kitchen Hygiene (Junior Cert Home Economics): Revision Notes

Kitchen Hygiene

Avoiding Cross-Contamination

• Definition: Cross-contamination occurs when bacteria transfer from one food to another.
• Work Surfaces and Floors: Clean thoroughly with hot water and disinfectant.
• Chopping Boards: To avoid cross-contamination, use colour-coded chopping boards for different food types (e.g., raw meat and vegetables). Scrub with a clean brush, hot water, and washing-up liquid.
• Equipment: Wash and dry all kitchen equipment thoroughly before storing it.

Hygiene Practices

• Tea Towels and Dishcloths: Wash on a hot cycle in the washing machine. Replace every two days or daily if heavily used.
• Scrubbers and Sponges: Disinfect regularly to prevent bacteria from spreading.
• Bins: Use a foot pedal to open bins and empty them regularly to avoid odours and contamination.
• Pets: Keep pets out of the kitchen to maintain food safety.