I am really addicted to cleanliness in my kitchen. In my opinion, sanitation should be one of the basic principles of a successful chef. Even if you prepare your dishes from fresh products, you can easily cause your customers to suffer from food poisoning due to a messy kitchen. I never start making food or processing any ingredients if the area is not clean.
But it is not only the area for food production that has to be clean. I try to provide overall sanitation from the moment the products are delivered till my customers get their meals. At every stage, I strive to be as clean as possible. Here are some sanitation tips from me:
- Clean storage for products.
If you keep your products in the fridge, for example, make sure it is regularly washed with a disinfecting washing agent to avoid things like mildew, putridity, or other bacteria which can spoil fresh products or add an unwanted smell to them. While cleaning the refrigerator, be sure to take out all the shelves, drawers, or other removable items and clean them separately. Every so often, I recommend checking your fridge for aged and inedible foods to prevent the distribution of mold.
- Clean the food production area.
Everything in your kitchen must be visually clean and tidy. You shouldn’t leave unused raw materials lying around. Be sure to return them to the storage place as soon as possible. The unused equipment should be washed and put in its storage place. Do not use one type of equipment for different types of food without first cleaning it. I always try to throw away any waste right away so it doesn’t build up in the food preparation area. There should be nothing lying on the floor as well. You should also remember to keep raw and cooked products separate as well as isolate the dry ingredients. It is important to regularly clean all kitchen areas and equipment. I cannot suggest how often you should do it, but my best tip would be – as often as possible.
- Maintain personal hygiene.
I don’t need to enter your kitchen to understand whether it is clean or not. It would be enough to take a glance at your appearance. Your clothes, your hair, and your hands will tell the whole story. First of all, you need to take care of your hands. Apart from regular washing, you need to take care of your nails, as most bacteria gather under them. I for one, have a personal manicurist taking care of my nails. This is a very responsible job requiring special techniques and experience. Over at Nail Technician Schools, you can find out more details about this profession. Pay attention to your hair too. Use headgear at all times to prevent hair from falling onto the production areas. Finally, keep your clothes tidy and change them whenever they become dirty. For this reason, I recommend having a spare set handy.
If you really want to become a good chef, my advice is to take sanitation seriously. These days, there are a number of rules and regulations set up by the governing bodies for food production. With a messy kitchen, you may even end up in jail. So, beware!