Proper hygiene is the foundation of any commercial kitchen’s plan to keep people from getting sick from food. Meal poisoning can be avoided by being extra careful when cleaning or preparing food in the kitchen. Cross-contamination and the spread of bacteria are the two main reasons why people get sick from food. Everyone who works with food must use the HACCP method, but there are other best practices that should be used even if they are not required by law.

Here are 10 rules for hygiene in professional kitchens. However, the rules for are more tenable.

1. Personal hygiene

People who eat without washing their hand’s risk spreading bacteria that could make their food sick. Each worker is expected to wash their hands with soap and hot water before moving on to the next task after handling food. To dry your hands, you should only use clean towels. Use a hairnet and pull your hair back to stop the illness from spreading.

2. Clothing

Before going into the kitchen, you need to change into kitchen clothes because your street clothes may have germs on them. Light colours are great for drawing attention to messes.

3. Correct food storage

Especially if the food is still warm, it should always be stored in an airtight container or tightly wrapped in plastic. The ecostoreHP brand of commercial refrigerators from Electrolux Professional is made to keep the same temperature inside even after being opened and closed many times.

4. Defrosting

Food must be defrosted in the fridge so that temperature changes don’t cause bacteria to grow. Every kitchen should have refrigerator cabinets that create the perfect microclimate for keeping food at a constant temperature and humidity level.

5. Avoid cross-contamination

Use different utensils and cutting boards for raw and cooked foods, as well as for different kinds of food, to stop the spread of bacteria that can make you sick.

6. Keep food at the right temperature

To stop the growth of dangerous microorganisms, food should be served at a temperature of at least 70 degrees Celsius. Between 15 and 55 degrees, Celsius is the “danger zone,” or the range of temperatures where bacteria grow the fastest.

7. Chill food rapidly

In the same way, food needs to be cooled quickly. It should go from 65 degrees Celsius to 10 degrees Celsius in no more than two hours. The Electrolux Professional air-o-chill blast chiller range is a key part of the refrigeration system in any professional kitchen. The Cook&Chill system combines an oven and a blast chiller into a single, easy-to-use operation that is both effective and safe. Electrolux’s new Cook&Chill appliance has a unique air-o-system that is meant to keep food safe as it goes from the oven to the blast chiller. This plan cuts down on food waste while making food last longer.

8. Serve food correctly

No one should touch the serving plates or the food that has already been made. And again, you can never be wrong with the best online casinos usa.

9. Clean the stove and sink.

Every time the kitchen is used, it needs to be cleaned. Every day, you should clean and disinfect your stove and washing machine.

10) Wash the dishes the right way

Professional kitchens can’t work without dishwashers because pathogens from leftover food can’t be spread without them. Use the right detergents and temperatures when washing dishes by hand or in a dishwasher with a sanitizing feature, like the green&clean Rack Type from Electrolux Professionals.

Lastly, if you freeze fish the right way, it can help keep anisakids from growing when you cook it. Customers should feel safe trying out your delicious food.

By Swati