Safety should always come first in a busy commercial kitchen. Strict personnel cleanliness and perfect food handling are the most essential ones to make a business successful. Using best practices keeps our team, our clients, and our business safe from the harmful impacts of foodborne disease.

Food Flow Rules

Avoiding Food Contact Risks

Don’t ever forget to let raw and cooked food touch together. Different cutting boards and tools are used constantly for different foods, especially poultry, and raw meat. Raw goods cooked or ready-to-eat meals separated in the fridge, reduces the risk of harmful drips and cross-contamination, keeping everything safe in the cold storage area.

Hygiene Standards for Teams

The Importance of Clean Hands in the Kitchen

Proper washing of hands and frequently is the most crucial thing to do for a clean kitchen. After every task workers must wash their hands to maintain cleanliness. A separate sink is a must with warm water and soap in it for washing hands.

Health and Dress Code

All personnel are required to wear clean uniforms, to tie their hair, and beard nets. If an employee has any symptoms of illness, they must be taken out of the kitchen right away this is to ensure the protection of the food supply and other workers.

Overview

Following these basic practices, a culture of safety is built protecting every meal we make. Our guarantee to quality is that we will always be careful with handling and hygiene. This is the best way to tell if a business is really professional.