Your kitchen towels should be changed daily according to the USDA. When kitchen towels are used to clean surfaces, they collect bacteria and cause cross-contamination that can result in foodborne illness. According to the Oregon Health Authority, 1 in 6 Americans get sick from foodborne illnesses each year but following proper food safety guidelines and requirements can prevent your customers from getting ill due to cross-contamination.
How to take care of your kitchen towels
- To prevent cross-contamination in your kitchen, you should have different towels for different tasks. The kitchen towel you use to wipe down your cutting boards should only be used for cutting boards. Cutting boards that are specifically for meat should never be cleaned with a kitchen towel as it is a health code violation. The kitchen towels you use to sanitize food-contact surfaces and non-food contact surfaces should be kept separate, and so forth.
- Soak your kitchen towels that are used for food, non-food, and facility surfaces in a solution of hot water and bleach between every use to kill bacteria that it has picked up between uses. The bleach and water solutions must be remade every 2-4 hours or when the water becomes cloudy according to the Washington Health Department.
- Mix 1 teaspoon of bleach with 1 gallon of water.
- At the end of each day, remove all kitchen towels that have been used and replace them with clean and fresh new kitchen towels. Properly store dirty kitchen towels until U.S. Linen and Uniform comes to replace your kitchen towels and garments and replaces them with new ones
U.S Linen and Uniform, has been providing the foodservice industry with clean quality garments and linens for over 75 years. We are dedicated to making sure that your guests and staff are happy and that your restaurant is clean and sanitary.