How as a Chef you maintain a clean and hygiene Environment.

Chapter 5

When working in the kitchen very strict uniform and hygiene rules apply, this reduces the possibility of cross contamination of food.

You should comply with all chef practice and uniform requirements.

Keep your chef kit (knives and equipment) clean and sanitized.

Tea towels are for handling hot pots and drying clean dishes only. Towels should be changed regularly.

Avoid touching your hair, face, nose, or mouth. They contain bacteria which can be transferred to food.

Do not wear your apron when you leave the kitchen as they can pick up harmful bacteria and substances which get brought back into the kitchen and contaminate food. Do not wipe your hands on your apron.

To keep your uniform as clean as possible, you must not wear your uniform to or from work.

You must wash your hands with soap and water each time you enter the kitchen.

You must inform your Head Chef if you are sick with vomiting or diarrhoea. If you work with food, you can pass your illness on via the food.

You must not enter the kitchen for 48 hours after vomiting and diarrhoea stops.

Wash your hands between handling raw and cooked food items, after eating, blowing your nose, sneezing or coughing and after breaks.

Clean and sanitise your workstation before starting work, between food items (raw meat, raw vegetables) at the end of a food production process.

Unclean equipment harbours pathogenic bacteria. Clean and sanitise all equipment after use so that the equipment does not contaminate other food items.

Next: Chapter 6 - Personal hygiene - why is it important?

Go To: Chapter 1 - Food safety: Personal Presentation and Hygiene in a Professional Kitchen