10 Health Safety and Hygiene Rules in the Kitchen

Keeping kitchen countertops and food appliances clean after each use is one of the simplest (and most important) basic rules for kitchen hygiene. Not only will you keep things clean and tidy, but you`ll also stop the spread of bacteria. Using the right chemicals is also essential here. Remember that we cannot see bacteria. Regular cleaning and disinfection ensures a clean and germ-free environment. In summary, it can be said that proper handling of the freezing process guarantees the preparation of fish without anisakis. Let your customers enjoy your delicious recipes safely. If food is your love language, you have food hygiene in your vocabulary. There`s nothing romantic about a questionable sperm Pieces of food left on a cutting board will soon develop bacteria, so it`s important to rub your board immediately after use to stop the spread. Fast, easy and essential, cleaning cutting boards is one of the most basic rules for kitchen hygiene. To prevent bacteria from growing and spreading in your kitchen, it`s important to clean cutting boards and other surfaces that come into contact with food. A good cleaning requires warm soapy water and a good peel.

By law, food business operators must ensure that food retailers receive appropriate training in kitchen hygiene and food safety that is appropriate to the field in which they operate and enables them to handle food in the safest manner. One of the most important rules for food hygiene is to make sure that food is cooked properly. With insufficiency, harmful bacteria can lead to food poisoning. These rules will help you avoid this: If you have ever had food poisoning, you will understand why avoiding cross-contamination is at the top of the list of basic kitchen hygiene rules. Use different cutting boards to prepare fish, meat, vegetables, dairy or bread (different color charts can help) and never prepare or keep ready-to-eat foods near or next to raw meats and vegetables. These simple kitchen hygiene tips help prevent the spread of potentially dangerous bacteria. Improve the safety and quality of your drinking water with these simple tips that you can implement in your home. Your sink is used regularly throughout the day, so it gets dirty quickly and becomes clogged with bacteria if not kept clean. Again, this is one of those kitchen hygiene rules that doesn`t take much time, but it`s worth doing.

7. Cool food quickly For the same reason, it is important to cool food quickly: you should fall from 65 ° C to 10 ° C in less than two hours. Every professional kitchen must be equipped with adequate freezers and blast coolers, such as Electrolux Professional`s Air-o-Chill blast coolers. The combination of the oven and the blast cooler in the Cook&Chill system guarantees a fully integrated, lightweight and safe process. air-o-system, the innovative Electrolux Cook&Chill, has been specially developed to ensure food safety: food is transferred directly from the oven to the shock cooler, which increases its shelf life and avoids waste. Maintaining good kitchen hygiene is about cleaning stains. Have an extra roll of absorbent kitchen paper like Plenty ready to quickly wipe off spilled liquids. It is also strong when wet, so it also sticks together for rubbing and spinning. Keeping your hands clean and germ-free is at the top of the list of kitchen hygiene rules.

It`s easy to transfer bacteria from raw food to your hands anywhere else in the kitchen, so wash your hands during food preparation and before and after cooking. This also includes personal hygiene, i.e. keeping your nails short and clean. Clean and appropriate uniforms and fitness for duty. Hygiene is the main ingredient in the recipe for food safety in any professional kitchen. Simple negligence when cleaning the kitchen environment or food preparation can lead to cross-contamination and the spread of bacteria, leading to food poisoning. The HACCP protocol sets out the procedures that all food retailers must follow, but there are also some best practices to follow, regardless of the regulations. 4. Thaw food should be thawed in the refrigerator to prevent the growth of bacteria due to sudden changes in temperature. Every kitchen should be equipped with refrigerators that create the perfect microclimate and maintain the temperature and moisture content of food. Here are 10 hygiene rules in professional kitchens.

When it comes to body care, it is also important to tie long hair when preparing dishes, as hair can also carry germs. Did you know that we each lose about 50 hairs a day?2 professionals wear hats and hair nets for a good reason! 2 “Food and Kitchen Hygiene,” Canadian Centre for Occupational Health and Safety www.ccohs.ca/oshanswers/prevention/kitchen_hygiene.html Reading time: 3 minutes We`ve all heard about the dangers of cooking oil in cooking and chefs have mostly been trained to identify the taste, smell and appearance of the oil. However, do we know why we need to change the oil in the fryer? 1 “Food Hygiene for Your Business”, Food Standards Agency; 2018 www.food.gov.uk/business-guidance/food-hygiene-for-your-business Poor cleaning and self-care habits/practices can lead to food contamination, food poisoning and the spread of infections. Easy-to-read fact sheets covering a wide range of topics related to health and safety in the workplace, from hazards and diseases to ergonomics and employment promotion. LEARN MORE about > 1. Personal hygiene Microorganisms can be transferred from hands to food. Hands should be thoroughly washed with soap and warm water after touching the food and before performing the next working function. Always dry your hands on a clean towel. Hair can also carry germs, so keep them tied back and wear a hair net. Why not help the whole household remember this list of 10 rules for cooking by printing them and sticking them on the fridge? You can even ask kids to illustrate it with colorful pens if they feel creative. Proper cooking is only the first of the essential rules when it comes to food hygiene.

Another of the most important rules of food hygiene in the kitchen is safe storage. Proper storage helps protect food from harmful chemicals and bacteria and minimizes contact between air and food. These simple tips will help you store food safely: Wiping kitchen countertops after each use is one of the simplest (and most important) basic hygiene rules. Not only will they keep things clean and tidy, but they will also stop the spread of bacteria. One of the most important rules for kitchen hygiene is to make sure that food is cooked properly. With insufficiency, harmful bacteria can lead to food poisoning. High temperatures (+70°C) are the best way to treat harmful bacteria such as e. coli, Salmonella and Listeria monocytogenes.

Keeping food above 60°C during service is also required by law. (R638) Making sure your fridge is clean is one of the top 10 hygiene rules in the kitchen for a good reason. Left alone, spilled and decaying food can transfer its unpleasant to everything else, so use kitchen paper to clean daily between thorough cold room cleaning sessions. 10. Properly rinsing dishwashers is essential for any professional kitchen: bacteria from leftover food can be avoided by properly washing dishes, kitchen utensils and utensils. Use the right detergent and temperatures or, better yet, use dishwashers with a disinfection function, such as Electrolux Professionals` type of green and clean rack. Use good cleaning and storage techniques to reduce the risk of foodborne illness. The highest levels of contamination are found in wet areas such as kitchen sponges, tea towels, sink drains, and faucet handles. Making sure your fridge is clean is one of the top 10 t-cooker hygiene rules, and for good reason. Left alone, spilled, and spoiled, food spreads bacteria to everything else, so clean the refrigerator and throw away expired food every week. 2.

Clothing Clothing Clothing can carry germs from the outside into the kitchen, so it is important to change to work clothes. These should be brightly colored so that the spots are immediately visible. Good food safety means not giving bacteria a chance to feel comfortable. Add an identifier to your website or intranet so your employees can quickly find answers to their health and safety questions. Yes. Wherever food is produced, processed, stored, handled, displayed, distributed, sold or offered for sale, it is important to check with your local jurisdiction (province or territory) and municipality to find out what laws apply. These rules also apply to catering and temporary food events.