What are the sanitation concerns that chefs have today?

Answer 1

One important aspect of the industry that I would like to talk about is sanitation. It is something that can very easily make or break a restaurant. Health inspectorsat

the county level do a wonderful job of inspecting and making sure minimum standards are met. We as managers and/or chefs have to maintain or exceed those levels. One of the most important jobs in the kitchen is the dish washer. This is a job that most people believe is the lowest level in a restaurant. This is a position that has control over every dish that is used in the kitchen and could make every guest that walks through the door very ill. I always tried to stress the importance of keeping my dishwashers happy and helping them out if they got behind. As a manager if I didn't have clean dishes I couldn't feed my guest. It also help me assure that my dish machine was always taken care of and cleaned. I realized how important this was when it broke down and we had to hand wash dishes during a couple of really busy shifts. At home dish washing is equally important. I would hate to spend money at the doctors office knowing that if I had washed that cutting board better I could have prevented it. Most houses don't have a three compartment sink in them like we do in restaurants. The purpose of the three compartment sink is for washing, rinsing, and sanitizing. At home we have to ensure that our rinse water is as hot as possible to cover the rinsing and sanitizing part of the process. The reason I wanted to blog about this is to bring some awareness about how important this can be. Believe it or not I have seen people try and rinse dishes that have been in contact with raw chicken and then try and reuse them. The students have been in the kitchen working with raw chicken for the past two days and you can be assured everything has been cleaned and sanitized several times. Thanks for reading ourblogs and showing interest in our new program.

Answer 2

Making complicated meals or dealing with really rude complaints from the customer are probably normal major challenges for a chef.