How kitchen safe while having garbage disposal?

However, it deserves the same attention and caution as any of the other possible sources of contamination (refrigerator, freezer, pantry, utensils and surfaces). Like the others, you should take special care of yourself.

In professional establishments one of the key measures is to isolate them, since they are generated until they are permanently eliminated from the premises. The objective is to prevent them from endangering the food security of the establishment and to accumulate in the areas through which food circulates. To achieve this, garbage containers with airtight closing and non-manual operation can be used near the work stations where the food is handled. In this way contact with food products is avoided.

Key factors

The place of garbage containers is one of the main safety measures that must be taken into account. Constructed with resistant materials, they will have sufficient capacity for the activity of the kitchen and will also be equipped with a lid or seal, preferably not manual. They will be located in areas specially designed for this purpose, totally isolated from the rest of the places through which food circulates.

Both the containers and the waste storage areas should be easy to clean and disinfect activities that will be carried out as often as necessary to ensure their good hygiene status which mentioned in details at https://www.smartgarbagedisposal.com. The design of these garbage rooms is decisive to achieve this objective: smooth and resistant materials, few joints, half rods, floor with drop and fine grid drain, hot and cold water intake, sufficient light, tight closing door without gaps no possible cracks through which insects or rodents can be introduced and that is always kept closed.

The final evacuation should be carried out as often as the waste production requires. The objective of this measure is to avoid its overflow and, at least once a day, after the workday, always in a way that does not involve any risk of contamination for food or equipment and premises.

At home

Although domestic kitchens generate less waste than professional establishments, they are not less dangerous. Many of the precautions noted in the latter can be applied at home. But the main thing is to keep the dustbin always covered and empty it every day, clean it and disinfect it. If you only clean it, it can still be a source of contamination. You should also periodically clean and disinfect the closet where the garbage can is located, if this is the case.

Models embedded in the countertop, although comfortable, can become a source of contamination if they are not scrupulously cleaned and disinfected, as they interfere with the food handling area. Another measure to keep in mind is to wash your hands thoroughly every time you handle garbage or the container. In this way you will avoid contaminating other points in the kitchen or food that can be touched later.