Hygiene Rules for Kitchen and Food Production Staff

Hygiene is the main ingredient in the food safety recipe of every professional kitchen. Simple carelessness in cleaning the kitchen environment or in preparing food can cause cross-contamination and the spread of bacteria, leading to food poisoning. 

Germs carried by people are one of the major sources of foodborne illness hence all restaurant employees or Chefs should maintain good personal hygiene practices to ensure food safety. The term Hygiene refers to conditions and practices that help to maintain health and prevent the spread of diseases, this sop outlines the standard hygiene policies and procedures which need to be followed by food and beverage production staff eg: Chefs, Food Handlers, Stewarding etc.