A well-planned design and layout of kitchen can make a major contribution to good food hygiene.
Before the kitchen design, management must consider their goals and objectives in relation to marketing strategies.
Important factors in kitchen design:
the capacity of the operation and the methods of service
Layouts of kitchen are not standardized and can vary according to many factors.
Employees should be trained on how to use, maintain, and clean all kitchen equipment
It is vital that good standards of personal hygiene are maintained by food handlers, and all kitchen staff. Contaminated hands will spread bacteria around a kitchen very quickly
Health management should include the health checks for new recruits and health records for serving staff. Many food borne illnesses are traced to employees who handle food.
Hand washing should be frequent, thorough and performed in hand washing basins.
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