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Guidelines, limits, regulations: That food service operations should be sanitary is a given for most restaurateurs. Thorough basic hygiene helps you comply with health standards for food processing and helps you prepare for a hygiene inspection. But what should you look for to minimize risks to food and guests in your company kitchen? Find out what you need to pay special attention to and what precautions you should implement.
The kitchen is the heart of your catering business, but it also poses the most hygiene risks. Make sure the kitchen space is properly ventilated. Windows must be protected from uninvited guests with fly screens. Provide separate sinks and hand-washing sinks in both areas.
Create separate cutting boards for both areas to prevent cross-contamination!
There is a lot of cleaning and tidying before, during and after the kitchen is in operation. Kitchen professionals know exactly which material is easy to keep clean and with which material the most hygienic result is achieved.
To be on the safe side, disinfect critical surfaces thoroughly before contact with meat, fish and poultry and rinse the surface with plenty of clean water. All other surfaces are best disinfected after hours.
Allocate time after hours to clean your kitchen, as this will ensure a hygienic start to your shift the next day. Some of your kitchen equipment requires special care to prevent germs from forming.
You should plan the cleaning of an icebox or freezer, because you have to store the frozen food in another place during the cleaning without interrupting the cold chain.