Personal Hygiene
Wash hands with soap before working with food but also after entering toilet, after smoking, after blowing your nose, after handling raw food, after eating, throughout the work day.
Do not wear excessive jewelry.
Use a fork/spoon for tasting or sampling of food.
Keep hair and nails short and/or well trimmed. Ladies with long hair should tie their hair neatly and if possible tucked under cook’s hat.
Uniform
Chef’s Jacket : clean, buttoned and ironed.
Chef’s Scarf : neatly knotted.
White Apron : clean and pressed (ironed).
Cook’s Hat : neatly covering hair.
Side Towel : clean and dry.
Chef’s Pants : proper length.
Safety Shoes : clean and properly fitted.
Before entering the kitchen, all kitchen staff should be in full uniform. Ensure that you do not wear prohibited jewelries which may endanger yourselves or others either by cross-contamination or getting entangled with heavy equipments. Also, keep hair and nails well-trimmed at all times. For men, make sure that face is well-shaven. All these regulations are meant to encourage discipline, hygiene and safety amongst food professionals. The following is a pictorial illustration of the said regulations:
Handling of Knives and Cooking Utensils
Knives are to be carried with respect and in the safest position possible. The following illustrates the proper and improper ways of carrying a knife while moving around the kitchen.
One must learn to grip a knife correctly while cutting or chopping. The proper slicing movements are also crucial for efficient cutting.
Do not leave knives on uneven surfaces or partially protruding (over the edge) of work surface. Accidents might happen if it is knocked over. This also applies to handles of pots and other sharp objects.
Oil spills
Oil spills may cause
slippage and accidents. During busy hours on high traffic areas,
sprinkle lots of salt on affected area to create friction. During
off-peak periods, rinse with boiling hot water and dry immediately
(use of detergent is also encouraged)
General Rules
Observe safety rules while working with sharp knives and other equipment.
Keep your work station clean. You are responsible for washing your own equipment.
Use clean utensils and equipment.
Use separate cutting boards and equipment for raw and cooked food and vegetables.
Each student is responsible for general housekeeping of the kitchen.
Inform your instructor of any physical disabilities that might cause danger to you or another student while you work in the kitchen.
Never sit on any piece of equipment including worktables.
Return all equipment to its proper location.
All students should be in full uniform and be punctual for practical classes (preferably at least 15 minutes before class commences).
DO NOT wear your kitchen uniform outside of school premises.
Tools
Knife set : knives must be sharpened at all times.
Peeler : for peeling of vegetables and fruits.
Food Tongs : for handling of food without hand contact.
Spoons : for tasting / sampling food.
Water Bottle : DO NOT use glasses in the kitchen for drinking water.