Good Handling, Sanitation and Work Safety Guidelines
In any industry that deals with food, following proper work safety, sanitation, and food handling procedures is crucial to maintaining the quality and safety of the items you serve as well as the health and wellbeing of your staff and clients. The following are important rules to abide by:
Personal Cleanliness:
Before beginning any task that could contaminate their hands, such as handling raw food or using the restroom, employees should always wash their hands thoroughly with soap and warm water.
Managing and Storing Food:
Tongs and cutting boards for raw and cooked food should be kept apart.
Food should be stored at the right temperature to prevent bacteria from growing. Put perishables in the refrigerator right away.
Food should be covered to prevent contamination.
Sort stock so that older things are used first.
Instead of thawing frozen goods at room temperature, use a refrigerator or cold running water.
Sanitation and Cleaning:
Make sure that all surfaces, tools, and utensils