Hair should be tied back and clean, specific cooking
Posted: Mon Jan 06, 2025 6:14 am
to maintain safety standards and prepare staff for emergency situations. Clear communication and warning signs : Post clear signs and instructions informing guests of potential hazards, such as “Caution, hot” or “Do not touch.” Staff should also actively communicate safety rules and ensure that guests follow them. Emergency plans : Emergency plans should be in place that provide clear instructions on what to do in the event of fire, medical emergencies or other bahrain phone data dangerous situations. These plans must be reviewed and updated regularly. Hygiene as the second decisive factor in front cooking Hygiene is particularly critical in front cooking, as the food preparation takes place within sight and reach of the guests. In addition to the general hygiene regulations, you should follow the following tips: Personal hygiene of cooking and service staff : All staff working in the kitchen should wash their hands regularly, especially before eating, after using the toilet, after handling raw meat and after each change of task.
clothing worn. It may also be necessary to wear gloves, especially when handling perishable foods. Cleaning and disinfection : Work surfaces, cooking equipment and utensils must be cleaned and disinfected regularly to avoid cross-contamination. This is especially true for cutting boards, knives and other equipment that comes into contact with raw food. Cleaning protocols should be in place to ensure thorough cleaning is carried out after each use or at least once a day. Food storage : Food must be stored at appropriate temperatures to prevent the growth of bacteria. Refrigerators and freezers should be regularly monitored and checked for correct temperatures. There must be a system in place to ensure that older stocks are used first (FIFO principle). Food handling : Food should be touched with hands as little as possible. Instead, utensils such as tongs or spoons should be used. In addition, care should be taken to ensure that raw and cooked foods are handled and stored strictly separately to avoid cross-contamination. Controlling the temperature during cooking : When cooking, certain temperatures must be reached to ensure that all potential pathogens are killed.
Meat, poultry, fish and eggs should be cooked to the recommended internal temperatures. Managing allergens : Special care should be taken when guests have food allergies. There should be clear labelling of ingredients and possible allergens in dishes. Separate utensils and work areas should be used for preparing allergen-free dishes when possible. Regular training :
clothing worn. It may also be necessary to wear gloves, especially when handling perishable foods. Cleaning and disinfection : Work surfaces, cooking equipment and utensils must be cleaned and disinfected regularly to avoid cross-contamination. This is especially true for cutting boards, knives and other equipment that comes into contact with raw food. Cleaning protocols should be in place to ensure thorough cleaning is carried out after each use or at least once a day. Food storage : Food must be stored at appropriate temperatures to prevent the growth of bacteria. Refrigerators and freezers should be regularly monitored and checked for correct temperatures. There must be a system in place to ensure that older stocks are used first (FIFO principle). Food handling : Food should be touched with hands as little as possible. Instead, utensils such as tongs or spoons should be used. In addition, care should be taken to ensure that raw and cooked foods are handled and stored strictly separately to avoid cross-contamination. Controlling the temperature during cooking : When cooking, certain temperatures must be reached to ensure that all potential pathogens are killed.
Meat, poultry, fish and eggs should be cooked to the recommended internal temperatures. Managing allergens : Special care should be taken when guests have food allergies. There should be clear labelling of ingredients and possible allergens in dishes. Separate utensils and work areas should be used for preparing allergen-free dishes when possible. Regular training :