What do you do if you want to ensure food safety and sanitation in culinary education?

To begin with, comprehensive education on food safety is essential. You should familiarize yourself with the basics of microbiology to understand how bacteria, viruses, and other pathogens can contaminate food. Learn about the four key principles of food safety: cleaning, separating, cooking, and chilling. These principles help prevent cross-contamination and ensure that food is cooked and stored at safe temperatures. Regular training and certification programs like the ServSafe certification offered by the National Restaurant Association can equip you with the necessary knowledge to handle food safely.

It'd important to share your knowledge as a veteran Chef or Manager with everyday training, especially your tool box. Get your people interested by leading by example. Give everyone a chance to succeed by having all the correct PPE, people must care.in order to learn and you must give them all the right tools to Succeed. Remember Safety starts with you.

Good housekeeping is so important. Clean and Sanitize is the most important part of of your daily routine, your team must be well trained to work safe. You should have all employees at least train in a well established Food Safe course. This training is Vital.

Absolutely. DAILY, WEEKLY, MONTHLY, Routine inspections. Labels, and temperature logs must be kept in order to backup your organization for Safety Sake. It's Vital routine work for every member of your team. Proper Containers for food storage, use first stickers for FIFO system. Especially on the order day or grocery day. Have your team excel in safety by utilizing your well organized system of HACCP. IF you are able a well balance of separate Fridges at least One for Dairy, one for meats, One for Produce, and one for production. I Also prefer 2 Freezers one for meats and one For breads, bakery and frozen Vegetables. ALWAYS KEEP TEMPERATURE LOGS DAILY AND IF POSSIBLE FOR EACH SHIFT.

This is the fundamentals of food safety. I tell all my employees, if you kepp hot foods hot and cold foods cold, you are on your way to keeping foods safe for consumption. Just as important is cooling Logs for your leftovers. Right size of container. Hot sauces spread out to cool faster, you need to get through the Danger Zone as quickly as possible, just as important as serving Tempertures is your cooling Temps and storage.

Everything boils down to Care, how you look will influence what customers think of your self and your organization. UNIFORM. PERSONAL CARE & HYGIENE IS SO IMPORTANT. clean finger nails, hair well out of the way in a hair net and a hat. A clean appearance is always so much more appealing, we are not all super models, but we are taking care of people. Your appearance should be as professional as your service. As well as your uniform, you must have the correct cotton uniform for Safety Sake. Non Slip Shoes, and even Safety toe for greater protection. Always be sure you are fit to work, even use an FLHA, to assess yourself, one question should be on there, and you should be honest, am I Fit to work today?