Safe Cooking Etiquette: 9 Rules To Cook Food Safely
who this class is for
Restaurant staff and managers, Hosts
About this micro-class
Proper food preparation and cooking techniques are crucial in preventing foodborne illnesses and ensuring the health and well-being of your guests.
Rules for Preparing and Cooking Food Safely
1. Follow the 4 C's Framework
The 4 C’s are the four basic principles of food safety:
- Cleaning. Hands, surfaces, and equipment must be kept clean before, during, and after cooking.
- Avoiding cross-contamination. Prevent the spread of bacteria to surfaces and food.
- Cooking. Cook food properly to kill harmful bacteria.
- Chilling. Store food at the correct temperature to prevent its decay and the growth of harmful bacteria.
2. Personal Hygiene
Hands
All employees must wash their hands thoroughly with soap and water before and after handling food, after using the restroom, touching their face, or handling any potentially contaminated items.
Ensure that handwashing stations are provided with soap, water, and disposable towels in convenient locations throughout the kitchen.
Clothing
Wear clean clothes while cooking. Avoid clothes that are dirty, greasy, or that have not been washed in a while.
Take measures to prevent hair from falling into cooking pans or plates, such as wearing cooking hats.
Hygienic practices
Don’t taste food with the same utensils that you’re using to cook. Instead, do it with a dedicated spoon or fork.
If you need to sneeze or cough, walk away from the cooking area. Don’t sneeze or cough on food.
Avoid touching your face, nose, ears, or eyes while cooking. If you can’t resist the urge, wash your hands again afterward.
3. Check the Food's Freshness
Before cooking, check each ingredient thoroughly.
Make sure that the food is fresh and clean. Check the look and smell of each ingredient and always read the expiration dates.
Wash food with running water before cooking it, wash fruit and vegetables before peeling them, and apply extra care with foods that may be exposed to pesticides.
4. Cross-Contamination Prevention
Use separate cutting boards, utensils, and equipment for handling raw meats, poultry, seafood, and produce.
If you must use the same cutting board for different foods, clean it with hot soapy water and vinegar to remove bacteria.
Clean and sanitize all surfaces, utensils, and equipment thoroughly between each use, especially when switching between raw and ready-to-eat foods.
5. Temperature Control
Cook foods to their recommended internal temperatures to ensure that harmful bacteria are destroyed. Use a food thermometer to verify temperatures (e.g., 165°F/74°C for poultry, 145°F/63°C for beef).
Refrigerate perishable ingredients promptly and store them at appropriate temperatures to prevent bacterial growth.
Keep cold foods cold and hot foods hot. Keep your refrigerator at 4ºC (40ºF) or colder. The freezer should be at or below 0ºC (32ºF).
6. Proper Thawing Techniques
Safe thawing techniques prevent the growth of harmful bacteria.
Thaw frozen foods in the refrigerator, under cold running water, or in the microwave, avoiding methods such as leaving them out at room temperature.
Ensure that foods are fully thawed before cooking to ensure even cooking and prevent the growth of bacteria.
7. Cleanliness and Sanitation
Maintain a clean and sanitary kitchen environment by regularly cleaning and sanitizing all food contact surfaces, equipment, and utensils.
Clean faucets and counters with anti-bacterial spray or bleach. Look out for dust, grease, and pests.
Use approved sanitizers and follow manufacturer instructions for proper dilution and contact time.
Develop a cleaning schedule and checklist to ensure that all areas of the kitchen are cleaned and sanitized regularly.
8. Proper Cooking Techniques
Proper cooking techniques ensure that food is cooked evenly and thoroughly.
Use appropriate cooking methods for different types of food, such as grilling, baking, frying, or steaming.
Monitor cooking temperatures and times closely to prevent undercooking or overcooking.
9. Allergen Management
Identify common food allergens present in our menu items and train staff to recognize and handle allergen-containing foods with care.
Use separate cooking utensils and equipment for preparing allergen-free dishes to prevent cross-contact.
Clearly label menu items that contain common allergens to alert customers with food sensitivities.
