Hygiene Rules in the Kitchen

There is no doubt that cleanliness and hygiene are important factors in the food industry. Most countries have laws and regulations on cleaning, which must be strictly followed by restaurants and hotels, otherwise, it may result in the closure of the establishment or heavy fines for negligence. It's not just about providing uniforms like chef's jackets and hats to employees, but a lot goes into creating a clean and hygienic environment for food preparation.

Hygiene Rules in the Kitchen

Keeping the kitchen area clean and tidy is not just the responsibility of a few employees, but everyone from the general manager of the establishment to the head chef to the dishwasher must be held accountable. Even the slightest violation of hygiene standards can create a big problem for the company, and therefore it is important to strictly adhere to the highest standards of cleanliness.

To ensure a clean and hygienic environment for food preparation, some general rules are followed in kitchens around the world.

Personal hygiene: one of the most important aspects of preventing food contamination is ensuring that all employees who handle any type of food follow strict personal hygiene rules. Since all types of microorganisms can be transferred from a person's hands to the food they are preparing, it is essential that staff members know the importance of always keeping their hands clean. For this, management should arrange for soap or hand washing in various areas of the kitchen, in order to encourage regular hand washing among employees, such as before starting work, before performing a specific task, for a particular task. stations, if they have touched any part of your body or any external surface, etc. After washing your hands, they should be dried with a clean towel, which is changed periodically. Hair can also contain microorganisms that can contaminate food and therefore highly absorbent chef hats should be provided to all staff to prevent sweat and hair from falling on food.

 

Clothing - Many contaminants can be transferred to food through clothing that a person wears, so when it comes to kitchen workers, they are provided with standard uniforms to change into while they work. And no one can work in their normal outer clothing . . Things like dirt, dust, germs, skin and more can stick to clothing when they're outside and then transfer to the food they're preparing. Therefore, kitchen staff should be provided with a chef's jacket, pants, chef's shirt, apron, and chef's hat to avoid contamination of food.

 

Food Storage: Food should be stored properly in clearly marked containers and it should be remembered that different types of food should be stored separately. For example, raw meat and cooked meat should never be stored together, and the same is true for raw meat and vegetables. Employees must ensure that containers have tight lids and that all food stored must clearly indicate the date of purchase. Food must be stored at a specific temperature suitable for each different product.

 

Thawing - Sudden changes in temperature can cause bacteria to accumulate on food, so when defrosting food, it should be done in a refrigerated cabinet so that the process is gradual.

 

Cross-contamination: It is important to clearly mark different utensils for different types of food, such as cutting boards, knives, etc., to avoid cross-contamination. Somehow this can be easily done by color-coding the equipment in the kitchen so that everyone knows what kind of food to use with what item.

 

Freeze Food - It is important that all commercial kitchens have blast chillers and blast freezers that can freeze food quickly to ensure no bacteria build upon it, especially immediately after cooking. The "cook and cool" method is used in many kitchens around the world.

 

Food Service - Once the food is prepared, it should not be touched with hands as it may be contaminated. Proper utensils should be used to place food on the plate and waiters and waiters should be trained to serve food without touching it.

 

Cleaning - All kitchen and all appliances should be thoroughly cleaned and sanitized before the start of the day and at the end of the day (especially the oven and sink) to ensure proper standards of cleanliness. Additionally, the staff should perform a weekly deep cleaning of the kitchen and a professional cleaner should perform a deep cleaning of the kitchen at least once every six months.

 

Dishwashing - Dishwashing must be done properly, and an essential tool for any commercial kitchen is the dishwasher. It is important to use the correct detergent and cleaning fluid to ensure that food debris does not transfer bacteria.

As mentioned above, it is the responsibility of each staff member to ensure a clean and hygienic environment for food preparation, if they wish to see success in their business and therefore all employees with regard to cleanliness and hygiene standards. . Adequate training must be provided. given, as well as cleaning methods and techniques. Simply providing employees with chef coats and chef hats and other uniforms is not enough to guarantee a high standard of IT items, but all other aspects must also be met. This is what creates an exceptional dining experience for customers.