Maintaining a clean kitchen in residential aged care facilities is paramount for infection prevention. Consistent adherence to best practices can significantly reduce the risk of infections among residents. The following guidelines will assist in maintaining a spotless kitchen to prevent infections and promote the well-being of residents.

Hand Hygiene for All Staff

Ensure that all kitchen employees are well-trained in hand hygiene, thoroughly washing their hands before handling food and any potentially contaminated materials. 

Regular Cleaning Schedules

Establish a regular cleaning schedule to keep the kitchen environment clean and safe, including daily cleaning of high-touch surfaces, e.g., countertops, refrigerator handles, oven knobs, food trolleys, etc.

Pay special attention to cleaning and sanitising cutting boards and utensils to prevent cross-contamination

Colour coding cleaning equipment for the kitchen is green

Dishwashing

All dishes and equipment must be washed appropriately to remove debris and clean and sanitise them effectively

The dishwasher must have a sanitising feature

Correct detergents must be used in the dishwasher

Dishwashers must be maintained according to the manufacturer's guidelines

Where dishes or equipment cannot be put in a dishwasher, they must be thoroughly hand-washed using appropriate detergents and hot water

All dishes and equipment must be dried thoroughly to prevent bacterial growth

Refrigerator and Pantry Maintenance

Regularly clean and sanitise the refrigerator, freezer and pantry to ensure that stored foods are safe for consumption

Dispose of expired or spoiled items promptly

Safe Food Storage

Maintain proper storage temperatures for perishable items

Label and date all food containers

Follow the "first in, first out" rule to use older items first

Keep records of temperature checks and any breaches of temperature control

Pest Control

Maintain effective pest control systems

Report any sign of pests in order to eliminate any contamination

Training and Education

All employees should be trained in food handling practices, e.g., food safety, hygiene practices, and infection prevention and control

Ensure employees are aware of the latest guidelines and best practices

Keep records of any education provided

Kitchen Ventilation

Regularly clean and maintain kitchen hoods and exhaust systems to minimise airborne contaminants

Reporting and Communication

Establish a system for reporting kitchen-related issues, such as equipment malfunction or suspected foodborne illnesses