Ok, let's get down and dirty. Germs are a part of life. There is plenty of bacteria in the kitchen. We, as culinarians, need to reduce the spread of bacteria and germs as much as possible. Do not cross contaminate. Wash, rinse, and sanitize your utensils as often as needed, even more often than you feel is necessary. Store food properly, according to regulations. Most importantly, if you are sick, stay home! Working with food while being sick will only cause a greater risk of passing it on to the customers.
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