Personal Hygiene

Bad personal hygiene has been the root cause of many cases of food poisoning. Yet, it tends to be de-prioritised when it comes to food safety. Don’t let this happen in your establishment; observe and monitor your crew’s personal hygiene to prevent food contamination.

Attire:

Attire:

  • Uniforms: Wear a clean uniform every day. Only put kitchen uniforms on at the workplace.
  • Aprons: Different full aprons should be worn at different prep stations (e.g. seafood and vegetables) to prevent cross-contamination of food.
  • Gloves: Different disposable gloves are to be used when handling raw and cooked food.
  • Shoes: Kitchen staff should wear non-slip, covered shoes.

Hygiene Practices:

Hygiene Practices:

Do:

  • Keep your fingernails short and clean
  • Keep your hair and beards neat and tidy – long hair should be tied up
  • Wash hands frequently and thoroughly with soap
    Work on clean surfaces
  • Use different plastic chopping boards and knives for cooked and raw food

Hygiene Practices:

Hygiene Practices:

Do not:

  • Sneeze into food
  • Scratch your body when cooking/serving
  • Rub your face/nose on your shoulder
  • Clean your ears with your fingers
  • Wipe off perspiration with your bare hands
  • Wear accessories
  • Come to work if you are sick

These are simple actions that can have a huge impact on the quality and hygiene of your food. We recommend conducting regular checks every morning, to ensure everyone in the team is disciplined in maintaining their personal hygiene.

Kitchen safety tips

It gets pretty hectic during dining hours, and the last thing you want is for somebody to get injured in the kitchen. Fortunately, there are ways to reduce the risks of such accidents occurring.

Stay calm

Stay calm

Do not rush or run around in the kitchen. While you need to serve your diners in a timely manner, staying calm and composed will speed up the process, rather than creating unnecessary messes or accidents.

Keep an eye on the stove

Keep an eye on the stove

Do not leave the stove unattended. A naked fire may soon erupt into a burning kitchen.

Don’t leave the gas running

Don’t leave the gas running

Turn off the gas when not using the stove to prevent any fires or explosions.

Store dangerous objects in a safe place

Store dangerous objects in a safe place

Do not place sharp or hot objects at exposed or hidden corners. During dining hours, kitchen staff may be unaware of the danger. Keep such objects at safe spots.

Use the right equipment

Use the right equipment

Invest in and use the correct equipment and utensils for their appropriate uses.

Have a fully-stocked first aid kit

Have a fully-stocked first aid kit

Always place a first aid kid and fire extinguisher within reach, and ensure that both are not expired.

Everybody has an active role to play in keeping the kitchen a place of creation, innovation and safety. Get your entire kitchen crew on board, be vigilant and disciplined and prevent accidents that could endanger your colleagues, diners and yourself.