Top 10 Don’ts for Kitchen Food Service Employees to Avoid During Work Hours

When working in the kitchen, food service employees should not take shortcuts that compromise food safety and quality. The kitchen is a high-stress environment where mistakes can lead to serious consequences, both for the customers and the business. To ensure a safe and efficient kitchen operation, there are several key practices that food service employees should avoid at all costs.

First and foremost, food service employees should not leave food out at room temperature for extended periods. According to the Food and Drug Administration (FDA), food should not be left out for more than two hours, or one hour if the temperature is above 90 degrees Fahrenheit. This is because bacteria can multiply rapidly at these temperatures, leading to foodborne illnesses. Employees should always be vigilant about food storage and handling to prevent cross-contamination and maintain the integrity of the food.

Another critical no-no in the kitchen is not properly washing hands and utensils. Food service employees should wash their hands with soap and water for at least 20 seconds before and after handling food, as well as after using the restroom or touching any surface that may be contaminated. Utensils and cutting boards should also be thoroughly cleaned and sanitized to prevent the spread of bacteria and viruses.

Food service employees should not use expired or damaged ingredients in their dishes. Expired products can cause foodborne illnesses, while damaged ingredients may affect the taste and quality of the food. It is crucial for employees to inspect all ingredients before using them and to follow proper storage and rotation procedures to ensure the freshness of the ingredients.

Additionally, employees should not neglect proper cooking temperatures. Undercooking or overcooking food can lead to foodborne illnesses or a poor dining experience. It is essential to follow established cooking guidelines and use a food thermometer to ensure that food is cooked to the appropriate temperature.

Lastly, food service employees should not ignore proper sanitation and cleaning procedures. The kitchen should be kept clean and organized at all times to prevent the spread of germs and maintain a safe working environment. Employees should follow a strict cleaning schedule and use appropriate cleaning agents to sanitize all surfaces and equipment.

In conclusion, when working in the kitchen, food service employees should not compromise food safety and quality. By adhering to these guidelines and maintaining a high standard of hygiene and professionalism, employees can contribute to a successful and safe kitchen operation.