When Working In The Kitchen Food Service Employees Should Not

When Working in the Kitchen, Food Service Employees Should NOT…

Working in a food service kitchen is demanding. It requires speed, precision, and a relentless focus on hygiene and safety. While the fast-paced environment can be exciting, it also presents numerous potential hazards. To maintain a safe and efficient kitchen, food service employees must adhere strictly to established protocols and avoid certain actions. This comprehensive guide outlines crucial "should nots" for kitchen staff, encompassing food safety, hygiene, workplace safety, and professional conduct.

Food Safety: The Absolute Non-Negotiables

Food safety is paramount. A single lapse in judgment can lead to severe consequences, including foodborne illnesses and reputational damage for the establishment. Here's what food service employees absolutely should not do:

1. Should NOT Ignore Temperature Control:

This is perhaps the most critical aspect of food safety. Food service employees should never leave potentially hazardous foods (meat, poultry, dairy, eggs) at unsafe temperatures for extended periods. This includes:

• Failing to monitor temperatures regularly: Use calibrated thermometers to check temperatures consistently and log them accurately.
• Improperly storing food: Raw meats should be stored below cooked meats to prevent cross-contamination. All foods must be stored at the correct temperatures – refrigeration below 40°F (4°C) and hot holding above 135°F (57°C).
• Thawing food improperly: Never thaw food at room temperature. Safe thawing methods include refrigerating, submerging in cold water, or using a microwave on the defrost setting.
• Ignoring food spoilage: Regularly inspect food for signs of spoilage (off-odors, discoloration, slime). Discard any questionable food immediately.

2. Should NOT Compromise Cross-Contamination Prevention:

Cross-contamination occurs when harmful bacteria from one food source transfer to another. To prevent this, employees must never:

• Use the same utensils or cutting boards for raw and cooked foods: Designate separate cutting boards and utensils for raw meat, poultry, and seafood.
• Wash hands inadequately: Wash hands thoroughly with soap and water for at least 20 seconds before starting work, after handling raw food, after using the restroom, and after touching anything potentially unclean.
• Touch food with bare hands (where avoidable): Use gloves, tongs, or other utensils whenever possible to handle food directly.
• Leave food uncovered: Always cover food to protect it from airborne contaminants and insects.

3. Should NOT Neglect Proper Cleaning and Sanitizing:

Maintaining a clean and sanitized kitchen is crucial. Employees should never:

• Neglect cleaning work surfaces: Regularly clean and sanitize all work surfaces, including cutting boards, countertops, and sinks, with a food-grade sanitizer.
• Ignore dirty equipment: Keep all equipment, including ovens, grills, mixers, and refrigerators, clean and in good working order.
• Use dirty cloths or sponges: Use clean cloths and sponges, and change them frequently.
• Leave dirty dishes piling up: Wash dishes promptly and efficiently to prevent the breeding of bacteria.

Workplace Safety: Protecting Yourself and Others

Kitchen environments are inherently hazardous. To minimize risks, employees should never:

1. Should NOT Neglect Proper Knife Handling:

Knives are essential tools, but they also pose significant risks. Employees should never:

• Use dull knives: Dull knives are more dangerous than sharp ones as they require more force, increasing the risk of slippage and injury.
• Leave knives unattended: Always store knives safely in designated racks or sheaths.
• Pass knives carelessly: Never pass a knife to another person; instead, lay it down on a clean surface.
• Improperly clean knives: Clean knives carefully, avoiding cuts, and use a designated knife cleaning method.

2. Should NOT Ignore Hot Surfaces and Equipment:

Burns are common kitchen injuries. Employees should never:

• Touch hot surfaces without protection: Use oven mitts, pot holders, and other protective gear when handling hot items.
• Leave hot food unattended: Monitor hot food carefully to prevent spills and burns.
• Fail to use caution around open flames: Be extremely cautious when using gas stoves or open flames.
• Ignore malfunctioning equipment: Report any malfunctioning equipment to a supervisor immediately.

3. Should NOT Disregard Slip, Trip, and Fall Prevention:

Kitchen floors can be slippery due to spills, grease, and water. Employees should never:

• Leave spills unattended: Clean up spills immediately to prevent accidents.
• Run in the kitchen: Walk carefully and avoid rushing, even during busy periods.
• Fail to wear appropriate footwear: Wear non-slip shoes to maintain traction.
• Leave equipment or supplies in walkways: Keep walkways clear and free of obstructions.

4. Should NOT Neglect Proper Lifting Techniques:

Lifting heavy objects can lead to back injuries. Employees should never:

• Lift heavy items without assistance: Use proper lifting techniques and ask for help when needed.
• Twist or bend while lifting: Keep your back straight and lift with your legs.
• Lift more than you can handle: Assess the weight before attempting to lift an item and ask for assistance as required.

Professional Conduct: Maintaining a Positive Work Environment

Maintaining a positive and efficient work environment is vital for productivity and safety. Employees should never:

1. Should NOT Engage in Unsafe Behavior:

This encompasses a range of actions that jeopardize the safety of themselves and others, including:

• Working under the influence of drugs or alcohol: This is not only unsafe but also illegal.
• Ignoring safety regulations: Adhere strictly to all safety regulations and procedures.
• Engaging in horseplay or other risky behavior: Maintain a professional demeanor at all times.

2. Should NOT Fail to Report Accidents or Injuries:

All accidents and injuries, no matter how minor, must be reported to a supervisor immediately. Failing to do so could have serious repercussions.

3. Should NOT Neglect Personal Hygiene:

Beyond handwashing, maintaining personal hygiene is also important. Employees should never:

• Come to work sick: If you are feeling unwell, stay home to avoid spreading illness.
• Wear inappropriate clothing: Wear clean, appropriate clothing that meets the establishment's dress code.
• Ignore proper hair restraint: Keep hair tied back to prevent it from falling into food.

4. Should NOT Show a Lack of Teamwork and Communication:

Effective teamwork and communication are crucial in a busy kitchen. Employees should never:

• Fail to communicate effectively: Inform colleagues about any potential hazards or concerns.
• Refuse to help colleagues: Cooperate and assist colleagues as needed.
• Show a lack of respect: Treat colleagues with respect and professionalism at all times.

By diligently following these "should nots," food service employees can contribute to a safer, more efficient, and more productive kitchen environment, minimizing risks and maintaining the highest standards of food safety and professionalism. This will not only protect employees and customers but also enhance the reputation and success of the food service establishment.