You're racing against the clock in a bustling kitchen. How can you prevent cross-contamination effectively?

Beginning the day with a clean station and organized set up is what makes the difference between being able to control your line during a rush or falling behind and just trying to push food out. If you begin the day clean and organized you are more likely to uphold the neatness on your stations. Your mindset plays a bigger role than you think, and it shows in how you prepare yourself for the day.

1. First thing you have to do before entering the kitchen is always to wash your hands for 20 seconds, have a clean uniform, fingernails are trimmed, shaved, wearing a hairnet, it helps in preventing cross contamination. 2. Always sanitize your station with 100-200ppm bleach water (sanitizing bucket) 3. Always have your mise en place, so you have an organize workspace.

Kitchen Kombat: Prep Your Battleground for Victory! Before the culinary clash commences, sanitize your station! ??Weapons of Cleanliness: Hot, soapy water and sanitizer are your trusted allies. ??Every Surface Scrubbed: Counters, boards, utensils - leave no soldier of contamination behind! ??A Clean Start is Key: Just like a flawless performance needs a spotless stage, a sanitized kitchen prevents foodborne foes. Every meticulous move ensures a safe and successful shift. Victory awaits the prepared chef!

Wer hat die Küchenzuluft auf dem Schirm? Verteilt die Lüftung Keime in der Küche? Im Gegensatz zur Abluft ist die Zuluft ein Stiefkind. Hygieneinspektion und Reinigung sind genauso wichtig wie der Filtermattentausch.

Maintaining a hygienic workspace starts with personal cleanliness. Wash hands thoroughly, use gloves, and change them often, especially when switching between handling high risk food (meat and poultry, seafood etc) and ready-to-eat foods like (salad, sandwiches, cooked meat, etc). These simple habits create a safe environment where every dish can be crafted with care and confidence.

??Applying a color-coding system is crucial for preventing cross-contamination. To conduct it: ?? ● Identify areas for color coding like food preparation, storage, cleaning stations, & equipment. ● Select easily distinguishable colors for specific tasks or areas. Chopping boards, e.g., ?? Red - raw meat ?? Blue - raw fish ?? Yellow - cooked meat ?? Green - fruits & vegetables ?? White - dairy & bakery items ?? Brown - root vegetables ?? Purple - free from products ● Create a color-coding chart outlining colors for specific tasks or areas. ● Label all equipment, utensils, containers, & areas with the correct colors to reinforce the system. ● Train staff on the system. ● Conduct audits to ensure system compliance.

?????????????????? ?????????????? ???? ?????????????? ?????? ???????????????????? ??????????-??????????????????????????. ? It involves: ???? 1?? ???????????????? ?????? & ???????????? ?????????? ? Store raw meats on the lowest shelves, away from cooked foods. 2?? ?????? ???????????????? ???????????????????? ? Store foods in sealed, labeled containers. ? Don’t reuse containers for different foods without cleaning. 3?? ??????????-?????????? ?????????????? ? Use color-coded bins to keep different food types separate. 4?? ???????????? ???????????????? ? Clearly label containers with contents & dates. 5?? ???????????????? ?????????????? ?????????? ? Dedicate areas in the fridge or pantry for different food types to avoid mixing.

La limpieza de uno mismo es fundamental, casi tanto o más como la de tu alrededor. "Dime de lo que presumes y te diré de lo que careces" Si si no eres limpio contigo mismo nunca lo vas a ser con lo de tu alrededor, no solo en el ámbito laboral, sino también personal.

Todo lo de este artículo me parece muy interesante. Ya lo decían nuestras madres "no es más limpio el que más limpia sino el que menos ensucia" Y eso es fundamental en una cocina y en el día a día, tanto el orden como la limpieza para mi son fundamentales en este trabajo.