"Clean as you go"… you Chefs and Food Handlers!

  "Clean as you go” is a fundamental rule or policy in the food industry ensuring efficiency, hygiene and food safety and quality. It i...

What are the four basic types of knives?

 In the culinary world, there are four basic types of knives that are essential for any kitchen: 1. *Chef's Knife* (also known as a Cook...

Basic rules for safe knife handling

  1. Choose the right knife: Select a knife that feels comfortable in your hand and is suitable for the task. 2. Hold the knife correctly: H...

Chef Interview Questions And Answers - Skill Assessment

*1. Tell us about yourself and your culinary journey*   *Answered:* “I started my culinary journey when I was 16, working as an assistant at...

Standard Temperature Chart for Kitchen equipment in Degree Celcius and Fahrenheit in Hot Kitchen

Highlights of global ideal temperature of kitchen equipment:   1. Refrigerators: 32°F to 40°F (0°C to 4°C) – keeps food fresh by slowing bac...

What is FIFO, FEFO and LIFO? - Safe Food handling procedures.

  Here's a brief overview of FIFO, FEFO, and LIFO inventory management methods: 1. FIFO (First-In, First-Out): - Oldest items are sold o...

Difference between Use By Date and Expiry Date of food items

  Confused about "Use By" and "Expiry Date"? "Use By" and "Expiry Date" are both important labels on...

Best way and Safe Temperatures to cook egg

-USPH STANDARD  TEMPERATURE Cooking eggs to a proper temperature is important and necessary to destroy bacteria that might be present in the...

what does FIFO stand for in food safety (fifo-in-food-safety-storage-industry-for-storing-food-first-in-first-out-food-danger-zone-label-freezer-dry-cruiseonlinee)

FIFO is a very important rule in rotation of foods be it raw food or cooked or dry storage, or in frozen or chiller, everything has a shelve...

What is the 2 hour 4 hour rule for foods in kitchen

All chefs and food handlers must follow 2-hour/4-hour rule in a good way to keep the food thats taken out of fridge safe for consumption. Wh...

Thawing of Foods - Procedures, rules, safest ways.

There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave. There are three safe ways to thaw food: in...

What is USPH Standard, Inspection and Training in Cruise ships.

 I want to share about USPH procedures implemented on cruise ships as per the Marpol law. U.S.P.H. STANDARD Sanitation - It is the creation ...

Why Raw Meat change colour: Safe to eat or not

For most of us Chefs the raw meat turning brown is a big concern and today we will know, If this meat is really safe to eat or not.. Colour ...

7principles of HACCP-Critical Control Point

HACCP  meaning/definition HACCP, or Hazard Analysis Critical Control Point, is a systematic approach to managing food safety by analyzing po...

American Cruise Lines Announces new ships to their fleet.

American-Cruise-Lines-American-Patriot-American-Pioneer-news-luxury-suite  American Cruise Lines announced two new ships the American Patrio...

Do's and Don'ts of a Waiter-FOH

Grooming Do’s §  Be well groomed §  Do have pleasant body odour §  Always wear clean, washed , starched , and ironed uniform §  Do have a go...