Food Safety & Hygiene: 5 Key Pillars for Professional Kitchens

🥗 Food Safety & Hygiene – The True Mark of a Professional Kitchen In hospitality, flavour brings people in – safety brings them back. Food safety isn’t just a rule; it’s a commitment to our guests’ well-being and our industry’s reputation. Here are the 5 Key Pillars of Food Safety & Hygiene every kitchen must follow: 1️⃣ Personal Hygiene ▪️Wash hands before and after handling food. ▪️Wear clean uniforms, hairnets, and gloves where necessary. ▪️Avoid working when sick to prevent contamination. 2️⃣ Preventing Cross-Contamination ▪️Use separate cutting boards and knives for raw and cooked foods. ▪️Store raw meat below cooked food in refrigerators. ▪️Sanitize equipment after each use. 3️⃣ Temperature Control ▪️Keep hot foods above 63°C and cold foods below 5°C. ▪️Avoid leaving cooked food in the "danger zone" (5°C–63°C) for more than 2 hours. ▪️Use thermometers to verify storage and cooking temperatures. 4️⃣ Proper Storage & Stock Rotation ▪️Follow FIFO (First In, First Out) for inventory. ▪️Label and date all food items. ▪️Keep storage areas dry, clean, and pest-free. 5️⃣ Cleaning & Sanitizing ▪️Clean as you go – don’t wait until the end of service. ▪️Disinfect surfaces, tools, and equipment regularly. ▪️Maintain scheduled deep cleaning for all kitchen areas. 📌 Remember: One mistake in food safety can cost more than just a bad review – it can harm lives and damage trust forever. In every kitchen, safety isn’t a choice – it’s the standard. 💬 Which of these food safety rules do you see broken most often in busy kitchens? #KitchenTips #ChefLife #ProfessionalKitchen #FoodSafety #MiseEnPlace #CulinaryTips #KitchenEfficiency #LinkedInFoodCommunity