Safety and Sanitation in Cooking, Baking, and Storing Food
Safety in the kitchen in dependent upon such factors as
the handling and storage of food
the use and care of equipment
- the efficiency of work habits
The Chef and helpers should have clean hair that is either tied back or controlled by a hat or hairnet.
Finger nails should be short (and clean).
Hands should be clean and sanitized.
- Uniforms or aprons should be clean.
- nail polish
- hand jewellery
Personal Hygiene when Cooking
Wash your hands often and carefully whether cooking in a commercial kitchen or cooking at home.
Hand-washing is one of the best ways to prevent the spread of food-borne illness.
Wash your hands well . . .
- Wet your hands with warm, running water.
- Lather well with regular soap.
- Rub your hands together for about 15 to 20 seconds.
- Rub all parts of your hands and wrists.
- Rinse well under warm, running water.
- Dry your hands with a clean towel, preferably disposable paper towels.
Wash your hands
for at least 20 seconds with soap and warm water before and after handling food
when changing from cooking one food to another
after sneezing, handling money, or using the bathroom
Wear gloves whenever possible, especially if you have cuts or open sores.
Sanitize work surfaces to reduce bacteria and prevent food-borne causes of illness.
Do not wear loose clothing (especially sleeves) near a gas range.