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Before you step into the kitchen, it is important to ensure food safety and prevent foodborne illness. This starts with good personal cleanliness and kitchen hygiene.
Personal Cleanliness
Personal Cleanliness
One extremely important feature in Food Safety is personal cleanliness.
Several factors dictate safety in the kitchen:
How foods are handled and stored
How equipment is used and cared for properly
How efficient are the work habits
People in the kitchen are important, too!
The Chef should have clean hair that is either tied back or controlled by a hat or hairnet.
Fingernails should be short.
Hands should be clean and sanitized.
A clean uniform or apron should be worn.
When possible always wear closed-toe shoes or protect footwear.
The chef or food-service person should not wear
nail polish
hand jewellery
perfumes or other fragrances, including hand lotion
loose-fitting clothing that could catch fire
Wash Your Hands Well
Wash Your Hands Well
Hand washing is one of the best ways to prevent the spread of foodborne illness.
How to Wash Your Hands
How to Wash Your Hands
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.
Paper towel is preferred.
When to Wash Your Hands
When to Wash Your Hands
Wash your hands for at least 20 seconds with soap and warm water before and after handling food.
Wash your hands when changing from cooking one food to another.
Wash your hands 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 foodborne causes of illness.
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