The Germiest Spots in a Commercial Kitchen

Anyone in the restaurant industry will tell you how important it is to keep a clean kitchen. Less-than-sanitary conditions can get you into big trouble during an inspection -- or worse, make your customers sick.

Some of the germiest spots in your commercial kitchen may not be so obvious. Let's take a look:

1. Cutting boards

Prevent cross-contamination by using two types of cutting boards: one for raw meat, fish and poultry, and another for things like fruits and vegetables. If you're using wooden cutting boards, be sure to hand-wash thoroughly. Plastic cutting boards can be cleaned in a dishwasher.

2. Sponges

Avoid using one sponge for too long; over time, sponges accumulate hazardous microorganisms. To eliminate germs, microwave sponges for about two minutes. You can also run through your restaurant's dishwasher. Be sure to replace often.

3. Dishtowels 

In spite of its name, the dishtowel is commonly used for so much more than drying dishes. We use kitchen towels for a variety of not-so-hygienic tasks, like wiping down counters and drying our hands. It's this multifunctional quality that makes dishtowels so germy.

Other areas in the kitchen to keep a close eye on include:

• Commercial refrigeration equipment
• Commercial kitchen tools, like blenders, can openers and spatulas
• Food storage containers

It's imperative that you keep kitchen germs at bay. If you suspect that your restaurant's refrigerator may be compromising food quality, call in the experts of East Coast Refrigeration today at (631) 249-4556. Our engineering team can do an analysis on your equipment and make recommendations.

Don't forget to connect with us on Facebook, Twitter, Google+ and YouTube.