Hygiene First, Flavours Later

If cooking is an art, then cleaning up is an essential part. Kitchen hygiene is more than routine—it’s a responsibility. Clean hands and sanitised counters prevent contamination. Proper refrigeration, careful storage, and expiry checks keep meals safe, while small habits—like changing towels or disinfecting sponges—add vital protection.

As FDA Commissioner Tukaram Mundhe reminds us, safety standards shouldn’t stop at restaurants; our home kitchens deserve the same discipline. A clean kitchen isn’t optional; it’s everyone’s duty.

Shield Against Infections

Kitchen hygiene isn’t just about appearances—it’s a daily safeguard for family health. “Contamination often stems from unwashed hands, dirty utensils, unsafe water, or improperly stored food. Cross-contamination is another risk when raw meat, poultry, or seafood touches ready-to-eat items. Simple habits like washing hands before cooking, wiping counters, using clean napkins, and fresh roti wrappers help stop germs from spreading. Refrigerators need regular cleaning to prevent spoilage, while pest checks keep disease-carrying insects out of the kitchen. Safe food handling and proper storage keep pests and microbes from getting into meals,” says Dr Nimit Nagda, Internal Medicine Expert, Zynova Shalby Hospital, Ghatkopar West, Mumbai.

Smart Storage, Safer Meals

Cooked food should be refrigerated within two hours at 4°C or below and consumed within 3–4 days. Freezing is safer for longer storage, and leftovers must be reheated thoroughly. “Raw meat, poultry, and seafood should be sealed and stored on lower shelves, away from cooked or ready-to-eat foods. The safest way to thaw is in the refrigerator. Removing from the freezer quicker methods like microwave or cold water are fine if cooked immediately. Never thaw at room temperature, where bacteria multiply rapidly,” states Dr Nagda.

Freshness Rules for Dairy

Perishables spoil fast if storage is poor—weak packaging, fridge temperature changes, or food left out too long make them unsafe. Discard anything with an odd smell, texture, or mould. Boil fresh milk, cool it, store it at 4°C, and consume it within 2–3 days; never use it past “best before” if it's sour or curdled. “Best before” marks quality; “use by” signals safety. Food may be fine after “best before” if stored well, but bacteria aren’t always visible. A “use by” date is strict; perishables past it must not be eaten.

“Cheese should be stored in food-safe paper or airtight boxes, refrigerated, and consumed within the recommended time—soft varieties spoil faster. Paneer keeps 2–3 days at 4°C in an airtight container, or longer if homemade and stored in clean water changed daily. Discard if sour, slimy, or discoloured. Curd or yoghurt lasts 2–3 days when covered and refrigerated at 4°C, but must be discarded if smell, colour, texture, or mould changes,” says Dr Nagda.

Keep Fruits & Veggies Apart

Ethylene-releasing fruits like bananas, apples, pears, avocados, and tomatoes can spoil nearby vegetables, so store them separately. “Keep cut fruits in clean containers; seal half-cut lemons in airtight boxes. For best safety and freshness, cut fruit only on the day you plan to eat it,” says Pulkit Arora, Director and Culinary Expert, CYK Hospitalities.

Flour, Chutneys & Safe Storage

Moisture spoils flour—store Rawa, wheat flour, and other dry ingredients in airtight containers away from steam and sunlight. “Buy small quantities in humid weather and discard if spoiled. Keep chutneys in sealed jars, refrigerate promptly, and use dry spoons. Follow label instructions for opened sauces—mayonnaise must be refrigerated and discarded if mouldy, leaking, or off-smelling. Good kitchen hygiene safeguards both

safety and quality,” says Gulnaaz Shaikh, Clinical Nutritionist and Founder of Healthyz, Thane.

Date labelling is a simple habit that improves food safety. “For homemade chutneys or sauces, mark the preparation date on the container. This supports a first-in, first-out system and prevents forgotten jars from sitting in the fridge indefinitely,” adds Shaikh. Homemakers who cook lunch at night should refrigerate food promptly in clean, covered containers. “In the morning, reheat thoroughly before packing, and use an insulated bag if the tiffin will be unrefrigerated for hours. Avoid warming and cooling the same dish repeatedly to keep it safe and fresh,” says Shaikh.

Cloths & Sponges

Cloths and sponges can be safe if managed well. Use separate clothes for hands, counters, and dishes, and replace them daily. “Wash with detergent and dry fully. Never leave damp piles. For raw food messes, paper towels are safer. Sponges trap moisture and food particles, so clean, dry, and replace weekly or sooner if they smell or wear out. A quick-dry dish brush or cloth is often a better choice,” suggests Arora.

Food safety is about habits, not spotless counters. The essentials are four: Clean. Separate. Temperature Control. Storage.

“A shiny kitchen can still be unsafe if boards, towels, or handling spread contamination. Discipline matters—wash hands, prevent cross-contamination, store food correctly, and use proper utensils. The goal is everyday hygiene, not sterile perfection,” says Arora.

Kitchen Clean Code

(Courtesy: Pulkit Arora, Director and Culinary Expert, CYK Hospitalities)

• Wash produces before cutting to keep skin contaminants from reaching the flesh. Rinse under running water, scrub gently, and use a brush for tougher fruits and vegetables.

• After each use, washboards, knives and grinders. For utensils, dish soap and water suffice. Only food-grade disinfectants—never household cleaners.

• Daily: platform, stove, sink, food-contact surfaces; floor, handles, spills.

• Weekly: fridge check, vegetable drawers, dirty shelves, cabinet handles, backsplash.

• Every 2–4 weeks: crispers, fridge interior, dry cupboards, spice racks, exhaust filters (based on cooking load).

• Monthly/occasionally: behind appliances, cabinet tops, chimney/exhaust, grease-prone areas.

• Heavy tadka and frying kitchens need more

frequent exhaust cleaning than light-use kitchens.

• FIFO—First In, First Out—

is a simple household rule: consume older stock before newer, and always clean containers before refilling.

Storage Tips

• Raw meat and seafood can spread harmful bacteria, so they must be kept separate from cooked foods.

• Use different boards and utensils, and wash hands and surfaces thoroughly to prevent cross-contamination.

• With mould, discard soft foods entirely, as it penetrates below the surface.

• For firm foods, cut away a wide margin—but when in doubt, it’s safest to throw the food out.

Contamination often stems from unwashed hands, dirty utensils, unsafe water, or improperly stored food.”

— Dr. Nimit Nagda, Internal Medicine Expert

For homemade chutneys or sauces, mark the preparation date on the container.”

— Gulnaaz Shaikh, Clinical Nutritionist & Founder, Healthyz

Keep cut fruits in clean containers; seal half-cut lemons in airtight boxes.”

— Pulkit Arora, Director & Culinary Expert, CYK Hospitalities