HOW FOOD IS CLEANED:

The kitchen area is clean and sanitary not only a few staff, but the general manager of its should be responsible for all for the dishwasher.

Even in hygiene standards, small violations can become a big problem for business, and therefore the work of cleaning is necessary.

There are some common rules around the world to ensure clean and sanitary environment for food preparation.

Personal hygiene - One of the most important aspects of prevention of food pollution is to make sure that all the staff follow personal hygiene rules.

Since all kinds of microorganisms can be transferred from a person's hands that they are preparing, it is necessary that the members of the staff always know the importance of keeping their hands clean.

For this, kitchen management provides soap  in the areas of the kitchen, so after promoting the specific tasks after switching stations, if it is clear after cleaning  any level anywhere clearly cleaned it.

Hair can also include microorganisms that can food, and therefore, extreme forces have been provided for all staff, and to stop both for both foods. Dress - Many  can move through clothes, so when the kitchen staff comes with, the standard uniform is provided to work for them, and no one allowed to work.

Dirt, dust, diseases, fur and more clothes are connected to clothes when they are out then they go to the food they are preparing. So the kitchen staff should be provided with chips cap to prevent chef coat, pants, kicks, ear, chips of chips.

Food storage - clearly marked marks should be stored in the categories, and it should be treated that different types of food should be stored separately.

For example, raw meat and cooked meat can never be stored other, and as well as raw meat and vegetables.

Staff should be sure that containers are air conditioners leaders, and that all food items should be clearly stored on date.

Food should be stored under certain temperature suitable for each different items.

Defrosting - Sift make to change the temperature, and therefore the drainage is gradually, so that it should be done in the refrigerated cabinet.

Cross pollution - it is necessary that separate vessels for different types of food, so that the boards are knife, knife, knife to cut.

 Can be used by coding coding coding in the kitchen, so that everyone should cook with which food should be used.

Food Frozen - It is necessary that the built especially after cooking and freight frees who are able to fly food in every commercial kitchen.

Many kooks and cool 'methods are used in kitchen of the world.

Eating service - Eating food should not be removed once, before eating.

The appropriate vessel should be used to eat and feed on the plate.

Cleaning - The whole kitchen and all the equipments should clean and clean (clean and oven and sink) to ensure the quality of the day before the end of the day and the end of the day.

In addition, the kitchen should be done by a weekly deep-staff, and a deep cleaning of the kitchen by professional cleaner during six  months should be in every six months.

Washing - The washing vessel should be done properly, and an essential part of the goods for a commercial kitchen.

Using the correct detergent and cleaning fluids, it is necessary that there is no need to move bacteria from the food scrap.

As mentioned earlier, it is the responsibility of every staff member who is to ensure the clean and hygiene environment for preparing food, to ensure that they succeed in their business, and therefore the proper process of cleaning and hygiene standards should be properly given the quality of cleaning methods and techniques.

It's not just enough to provide it with every chef to clean high quality to clean with chef coat and chef caps and other uniforms, but every other aspect.

This is what the experienced unexpected experience.

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