The Top 5 Mistakes Made in Culinary Sanitation

by Rob Sutter
It goes without saying that working with food can prove to be a messy job. There are so many products that you have to work with, whether it's the ingredients needed to prepare entrees or the utensils required for any culinary process to be carried out. During the course of every work day, certain sanitation measures must be taken, even if they are as simple as washing one's hands. Hygiene is of the utmost importance, as you will learn.

What happens when sanitation and overall hygiene are not exercised as much as they should be? While it seems like a given, as you'll learn during your time in cooking school, it's easy to overlook such measures. Here are the top 5 mistakes in sanitation you should try to avoid.

1. Not washing one's hands. You've probably seen the same sort of sign after using a restroom: "Employees must wash their hands before returning to work." It's a crucial point for any worker, since they are going to be handling different types of food, regardless of whether they are preparing or simply serving it. Washing your hands should be the first step since, as mentioned earlier; it's a rather simple precaution by design.

2. Forgoing standard wear. If you are learned in this field, having learned from culinary colleges like L’École Culinaire, you're most likely going to know what the appropriate wear is. For those who will perform the actual culinary preparation, everything from plastic gloves to aprons will be used. These help to protect the food, as well as your own clothing, while you're in the workplace. 3. Coughing into the hand. Sometimes you just need to cough and there's no getting around that. However, coughing into your closed fist promotes the spreading of germs, which means that it can get into the food that others have ordered. In order to avoid this, though, take a moment to turn your head and cough into the inside of your arm instead. Your overall health with thank you for taking this small amount of effort.

4. Poorly maintaining your dishwasher. Keep in mind that even though a dishwasher can help to speed your work along, it still requires maintenance. After all, you may never know when it can break down and it's not like the machine can repair itself. If you feel as though the dishwasher in question is not working to the level that it should, consult someone to check it out. The sooner you take care of this problem, the better.

5. Not telling trainees about sanitation. Even though many newcomers to a workplace will have culinary experience beforehand, not everyone will. They may not know what sanitation entails, which is where you will come in. You can tell this newcomer about the importance of washing their hands, wearing the appropriate gear, and anything else that might be considered sanitary. As you can imagine, this will help to further promote cleanliness in any workplace.

Content created by fishbat, Inc.

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