Safety & Sanitation
Preventing Cross-Contamination
Use separate equipment (such as cutting boards and knives) for raw ingredients (especially meat, poultry, and seafood) and cooked or ready-to-eat foods. This prevents the transfer of harmful bacteria from raw foods to items that are ready for consumption.
Proper Handwashing
Washing your hands is the first line of defense. Wash them with warm running water and soap for at least 20 seconds before starting to cook, after handling raw ingredients, after touching your face or hair, and after using the restroom.
Temperature Control
Keep food out of the Temperature Danger Zone (between 5°C and 60°C or 41°F - 140°F). Bacteria multiply incredibly fast within this range. Ensure cold food is stored in the refrigerator (below 5°C) and hot food is cooked thoroughly (above 60°C).
Surface Sanitizing
Simply wiping away visible dirt is not enough. After cleaning work surfaces or stoves with soap and water, use a food-grade sanitizing solution to kill any remaining microorganisms on countertops and kitchen equipment.
Proper Storage & FIFO
Implement the FIFO (First In, First Out) inventory system so older ingredients are used first. Additionally, always store raw meat on the bottom shelf of the refrigerator so its juices cannot drip down and contaminate the food below it.
Knife Safety
A sharp knife is actually much safer than a dull one. Dull knives require extra force, making them more likely to slip and cause injury. Always cut away from your body and use the "claw grip" technique with your guiding hand to protect your fingertips.
