What are the hygiene rules in the kitchen?

To ensure better food safety for consumers, a few hygiene rules should be followed in the kitchen. A simple negligence during the cleaning of this space or during the preparation of food can lead to cross contamination. As a result, bacteria spread and this promotes food poisoning. Both at home and in restaurants, to avoid unpleasant surprises, it is necessary to adopt simple, but effective gestures.

Why is hygiene important in the kitchen?

You should know that some foods contain bacteria, essential for their maturation or fermentation. Such are the cases of cheeses, cold meats and beers. The danger arises when pathogenic germs transform these foods into products unfit for consumption, causing food poisoning. The elderly and young children are most at risk due to their weak immune systems. To remedy this, it is important to follow all the kitchen hygiene instructions, whether you are at home or in a restaurant.

What are the occupational hygiene measures and rules in the catering industry?

To prevent the dangers of food poisoning, the catering sector is subject to extremely strict hygiene measures and rules.

Staff hygiene in the kitchen: washing hands

Hand washing before and after each stage of food preparation is the basis of good hygiene at work, especially in the kitchen. Ditto, you must tie your hair well, because they are among the carriers of germs. If possible, wear a net or kitchen hat. To properly wash your hands, you should:

• Remove your jewelry and nail polish
• Opt for hot, foamy soapy water
• Rub your hands, going through the wrists and forearms, without forgetting the fingers for a few seconds
• Clean under your nails
• Rinse with plenty of water
• Dry them using a clean, disposable towel or air dryer
• Turn off the tap

Hygiene standard: clean surfaces

Before rushing to prepare food, make sure the work surface and the surfaces used are clean. Warm soapy water or suitable cleaning products will help keep your space healthy and bacteria-free. For better kitchen hygiene, opt for a bleach solution of 5 ml mixed with water and put it in a labeled spray bottle. Apart from cleaning kitchen utensils after each use, also wash the microwave oven, refrigerator, cabinets, dishwasher, surface of small appliances and floor.

Hygiene in the professional kitchen: change sponges regularly

Like hair, sponges are also carriers of germs. To avoid the proliferation of bacteria, remember to replace them regularly. You can also clean them in the dishwasher or by soaking them in a bowl filled with water mixed with white vinegar. Then, you can twist them and cook them in the microwave for a few seconds. Repeat the same steps with the kitchen aprons and rags.

What are the food hygiene services and rules in the kitchen?

In addition to washing hands and cleaning surfaces, other rules of kitchen hygiene must be observed to guarantee the health of consumers.

Handle raw meat with care

Even if it seems obvious, it should be remembered that handling raw poultry requires some caution. To prevent bacteria from spreading to other foods, it must be stored properly. Thus, you must separate raw meat from other foods during preparation. Be sure to change or clean the cutting boards and utensils regularly. If possible, use cutting boards made from materials other than wood. Remember to wash your hands before and after handling.

Give particular importance to the origin and conservation of meat

Freezing is an excellent alternative to prevent the spread of bacteria, provided the freezer is at a temperature above -18°C. Choosing the origin of your food also helps to avoid cross-contamination. When buying your meat, fish and seafood, check whether the supplier complies with the hygiene rules imposed, especially by the health authorities.

What are the different hygiene rules to follow in the kitchen?

In addition to the hygiene rules expected of staff, measures such as the cold and hot chain are also required during any handling of foodstuffs.

It should be noted that the cold chain must not be interrupted. Also, the temperature of large appliances such as cold rooms and the fridge must be checked constantly. Ditto for the hot chain. Its temperature must be stable during the cooking of food.