Keeping the kitchen area clean and tidy is not just the responsibility of a few employees, but everyone should be held accountable for it, from the founding General Manager to the Head Chef to the dishwasher. Even a slight violation of hygiene standards can be a major problem for the business, and this is why adherence to the highest standards of hygiene is important.
Here are some common rules for kitchens around the world, to ensure a clean and tidy place for food preparation.
Personal hygiene - One of the most important aspects of preventing food pollution is ensuring that all employees in charge of any type of food adhere to strict personal hygiene rules. Since all kinds of germs can be passed from one person to another through food preparation, it is important for workers to be aware of the importance of keeping their hands clean. For this reason, managers should provide soap or handwashing in several areas of the kitchen, in order to improve regular handwashing among employees, such as before starting work, before performing a task, after completing a task, when changing channels, when touching any part of their body or other area. Foreign etc. After washing, hands should be dried using a clean, frequently changed towel. Hair can also contain microorganisms that can contaminate food, so highly absorbed cooker's hats should be given to all staff, preventing both sweat and hair from falling on food.
Clothing - A lot of dirt can be passed on from food to clothing, which is why when it comes to kitchen workers, they are given standard uniforms to change when they work, and no one is allowed to work in their normal outerwear. Items such as dirt, dust, germs, fur and many other things can stick to clothes when they are outside and transmit the food they prepare. Kitchen staff should therefore be provided with cook coats, pants, cooking shirts, pinafores, and cooker's hats to avoid food contamination.
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 kept together, and neither should raw meat and vegetables. Employees should ensure that containers have airtight lids, and that all stored food must have a clear date for purchase. Food should be stored at a certain temperature that is appropriate for each item.
Defrosting - Sudden temperature changes can cause bacteria to build up in food, so when food is thawed, it should be done in refrigerated cabinets for the slow-moving process.
Contaminant contamination - It is important to have clearly marked containers of different types of food to avoid contaminated contaminants, such as cutting boards, knives etc. One way this can be easily done is by coding kitchen utensils, so that everyone knows what to use and what types of food.
Freeze food - It is important that every commercial kitchen has refrigerated freezers and freezers that can freeze food quickly to ensure that germs do not form in them, especially immediately after cooking. The ‘cooking and cooling’ method is used in many kitchens around the world.
Feeding - Once the food has been prepared it should not be touched with the hands as the food may become contaminated. Appropriate containers should be used to store food plates and servers and beta should be trained to serve food without touching it.
Cleaning - The entire kitchen and all utensils should be thoroughly cleaned and sanitized (especially in the oven and sink) both before the day and at the end of the day to ensure proper hygiene standards. In addition, a thorough weekly kitchen cleaning should be done by staff, and a thorough cleaning of the kitchen by qualified cleaners should be done at least once every six months.
Washing dishes - Washing dishes should be done properly, and an essential piece of equipment for any commercial kitchen washing machine. Proper use of detergent and liquid cleaners is essential to ensure that there are no germs in food residue.
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