Top 10 Kitchen Safety Tips
Being aware of the top 10 safety and sanitation tips for the kitchen is important. When working in a professional kitchen or while cooking in your home kitchen for your online culinary classes, take these tips into consideration every time. In no particular order here are Chef Fernando’s top 10 kitchen safety tips.
1. Be sure all staff and managers are properly trained – shift managers, general managers and staff must have proper food safety knowledge because the health inspector will ask questions, and a restaurant can be fined for showing inadequate knowledge of safe food handling practices. There are several options available to have staff certified in food safety.
2. Wash your hands – One of the main culprits of foodborne illnesses is person-to-person contact resulting from dirty employee hands. Restaurant employees must regularly and thoroughly wash their hands in order to protect customers and the restaurant from a food poisoning outbreak.
3. Wash all produce – Fresh produce is not always cooked before serving, so washing by hand is the only way to remove any bacteria that may be on the surface.
4. Properly store refrigerated goods – Refrigerators must maintain a temperature at or below 40 degrees F to minimize bacterial growth. Also, refrigerated foods can only be stored for a certain amount of time before they start to go bad.
5. Cook foods to appropriate temperatures – In order to kill any bacteria present, foods must be cooked to a minimum internal temperature and sustain that temperature for at least 15 seconds.
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6. Clean and sanitize all food contact surfaces – Counter tops, cutting boards, utensils, pots and pans and employee hands are all food contact surfaces that must be cleaned and sanitized before and after they touch food items.
7. Perform self inspections – Walking through your establishment once or twice a month will help you identify any potential food safety concerns. You can download a self health inspection form or ask your inspector for some of their forms, so you know exactly what areas pose the greatest risk.
8. Know your local health codes – State and county health departments are the direct enforcers of local, state and federal health regulations. When opening or operating a commercial kitchen, it is important to know the local health codes to avoid fines and prevent foodborne illness outbreaks.
9. Regularly check temperatures – Food either in commercial refrigeration or warming and holding equipment needs to be checked every two hours to assure that it is not in the food Danger Zone. It is sufficient to just check the equipment thermometer on refrigerated foods to assure that they are within safe levels. But for prepared foods, like soups and buffet items, it is necessary to check the food’s internal temperature to assure that it is above 140 degrees F.
10. Check all incoming food shipments – Food can be contaminated anywhere along the supply chain, so it is important that food service operators purchase foods from approved sources and know when to accept or reject fresh meat, poultry and seafood.