ً What is Safe Cooking?

Cook to Proper Temperatures

Cooking food safely is a matter of degrees! Before delving into
these hot” food safety topics, check out the quiz below and see
how your safe cooking know-how measures up

Cook It Right . . .

Sanitation and Hygiene

Sanitation and Hygiene

sanitation and hygiene are predominant criteria for a guest's choice of a   restaurant. A guest is a particular about hygienic food and the cleanliness of the environment. In order to ensure a good image the waiter must keep the following points in mind:

1.      Remove soiled dishes and leftover food from the table immediately. Food items and crumbs that fall on the table must be crumbed or wiped out with a napkin on a side plate.

2.      Keep sideboards, tables and other surroundings clean and meticulous as a guest is very observant.

3.      Keep all sauce bottles are wiped closed. When in use ensure that the mouth of the bottles are wiped clean before presenting them to a guest.

4.      Clean cutlery in fresh water and dry them before use.

5.      Wipe glasses with a clean waiter cloth and hold up the glasses against a light to detect any stains and thumb impressions.

6.      Bar mirrors as well as plate glasses should be free of stains.

AN EXPLANATION OF HACCP

HACCP

HAZARD ANALYSIS CRITICAL CONTROL POINT

DEFINITION OF HACCP:               

HACCP stands for HAZARD ANALYSIS CRITICAL       

CONTROL POINTS which is a food safety system

that identifies food safety hazards (either

microbial, foreign physical objects or chemical)

and looks at how your business controls the

hazards to ensure that you produce safe food.

Receiving & Storage

Receiving & Storage

Food is received at correct temperatures and in good condition. 

Always spot check frozen and refrigerated foods.  Frozen foods may not be accepted if above 15°F/-9°C product temperatures.  Refrigerated foods - raw meats, poultry and shell eggs - may not be accepted above 45°F/7°C.  All other foods cannot be above 50°F/10°C product temperatures