"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 involves cleaning and sanitizing equipment, utensils, and workstations throughout the day, rather than waiting until the end of the shift or service.

Benefits of "clean as you go":

1. Prevents cross-contamination: Reduces the risk of foodborne illnesses by minimizing the spread of bacteria and germs.

2. Saves time: Cleaning as you go avoids last-minute rushes and reduces overall cleaning time.

3. Improves organization: Maintains a tidy and organized workspace, making it easier to find tools and ingredients.

4. Enhances safety: Reduces slips, trips, and falls by keeping floors and surfaces clear.

5. Supports quality control: Ensures equipment and utensils are clean and sanitized, maintaining food quality.

6. Boosts morale: Encourages teamwork and accountability among staff members.

7. Reduces waste: Prevents food and supply waste by keeping track of ingredients and materials.

8. Meets regulations: Complies with health and safety regulations, reducing the risk of fines or closures.

Importance of Food Safety and hygiene for the Chefs. https://www.linkedin.com/pulse/importance-food-safety-hygiene-chefs-imtiaz-nandagio-2dnaf/?trackingId=IUWynF5zQe6wONNE%2FV4G0g%3D%3D

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