Pre-requisite: Safety Test!
Your kitchen will speak for your skills and expertise before your food is sampled, and it is not just cleanliness that is considered. There are many other considerations that you need to take care of be a professional in culinary. Consider the following guidelines to maintain standard and ensure healthy service:
- First and foremost, wash your hands thoroughly before and after cooking with soap and water, and use hand sanitizer afterwards if required. Every time you handle raw meat or vegetables, wash your hands again.
- While purchasing ingredients, use reliable sources only. Insist on fresh products and in case of canned foods, make sure they are free of dents and damages. If you are not using them immediately, store them properly so as to retain freshness and flavors.
- Dispose expired products immediately so that you don’t use them by mistake. Any leftovers should be utilized in a day or two-no later.
- Make a habit of periodically cleaning your kitchen. Kitchen surface, utensils and cutting boards should be cleaned every now and then with any sanitizing product. If none is available, add one tablespoon of laundry bleach in one gallon of water and use the mixture for sanitization.
- If you are feeling under weather, don’t pull every one else down with you. Stay out of the kitchen if you are feeling unwell, and keep pets out always.
- Temperature control is much more important than you think. Cold food should be kept below 40F and hot food should be kept above 140F. Avoid leaving food for long in room temperature as bacteria grows most rapidly there.
- Also, all the staff should be well-informed about the food being served and should always appear neat and clean. Your customers would appreciate cleanliness in any and all forms.
