What is a good practice while working with food service?

Answer 1

First and probably most important is keeping your kitchen, cooking tools, hands, and anything that comes in touch with food CLEAN. Use separate cutting boards for meat, poultry, fish, and vegetables and fruits. A cutting board that has been used for meat should not then be used for any other food until it is cleaned. The same is true for the other foods. The avoids cross-contamination. You can cut/chop different types of vegetables an fruits on the same surface without cleaning between each item. There is no bacteria to transfer.

Keep your foods properly refrigerated until you are ready to use them.

Remove jewelry (watch, bracelet, rings) when cooking to avoid introducing bacteria from your jewelry into the food.

Use sharp knives at all times. Dull knives cause more accidents because they "slide" off of fruits and vegetables instead of "biting" down into them. When a knife slides it can cut you.

Wash your pots/pans, bowls, and utensils as you go to maintain a clean work space and reduce the possibility of contamination. Wash hands frequently, if you touch a protein (eggs, chicken, beef, pork, etc.) wash your hands before touching anything else. This will avoid cross-contamination.

Handle all items coming out of the microwave with care especially if they are covered. Steam can build up quickly in microwaved foods and burn you if you are not careful.

Lift pot lids with away from you to avoid being burned by steam and droplets of hot water that gather on the lid. Use hot pads.

When removing hot items from the oven, stove, or microwave always have a cleared space ready with a hot pad set out for the pot. This avoids standing in the kitchen with your hands full of a hot dish and no where to set it down.

Close microwave doors, oven doors, and cabinets doors as soon as possible to avoid accidents.

Keep knives in a knife block if possible instead of in a drawer to avoid cuts. When you walk with a knife, keep it pointed down at the floor. If you fall or bump into someone or something you are less likely to be hurt.

Do not overheat oil. If it starts to turn a darker color or "shimmer" it is too hot. Turn it off and remove from the heat. When adding anything to oil be sure there is no water on the food it will spatter oil all over you and the kitchen, you can be hurt. Put a pot lid on top of a pot of oil that is spattering and remove it from the heat.

Wipe up spills on the floor immediately.

Read your recipe through before you start. Set out all bowls, pots, pans, utensils needed. Then set out your necessary ingredients, measure ahead of time if you may be interrupted. This will avoid doubling up on things like salt and ruining your food. Wear an apron to protect your clothes and have fun.

Answer 2

Chemical sprays are largely unnecessary in most domestic - household - uses; they are also a waste of money and their only real benefits are that they make profits for the manufacturers and retailers, who feed the fear of germs through massive advertising.

You can clean countertops and other kitchen surfaces effectively with the sponge and dishwash you use to wash up utensils.

The main improvement in kitchen hygiene and hygiene in general is to wash your hands between activities. Whether these activities involve working with different foods (you wash your hands, for example, between preparing meat and preparing other foods, between dairy and other foods, and so on) or actions such as touching your hair or face, washing hands is probably the most important part of kitchen hygiene, closely followed by washing kitchen tools, surfaces and eating equipment.

Use basic commonsense to understand when your hands need washing, and let it become second nature when you work with food. The same applies when handling babies and young children: you can transfer unwanted bacteria (and viruses) to them and vice versa, and of course you need to wash before and after handling pets.

It probably doesn't need to be said that you never, ever, lick your fingers (or eat) while cooking, or return a tasting spoon to the pan for another taste, or to stir.

Doorknobs and handles all over the house, not just in the kitchen, are a great source of contamination and should be wiped over regularly, as should any other surfaces regularly touched by people in the house - the telephone, the keyboard, remote controls, and so on, are all sources of contamination frequently disregarded, while great quantities of chemicals are uselessly sprayed and wiped all around the home.

Just use commonsense and observation: there's no point meticulously cleaning the microwave if you don't bother with the bit most used - the handle!

And don't put handbags or briefcases down on kitchen surfaces or tables, and don't allow others to do so.

Answer 3

Choosewhose hand sanitizer instead of soap to wash

Answer 4

Keep the workplace clean. Wash hands often.