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Kitchen & Hygiene

1. Daily Kitchen Sanitization

Purpose:

Keep the kitchen germ-free and avoid cross-contamination.

How It's Done:

  • Before opening: All work surfaces and prep tables are cleaned with food-safe disinfectant.
  • During shift: High-touch spots like handles and switches are wiped with alcohol-based wipes.
  • After closing: Deep cleaning of floors, walls, drains, sinks, and equipment using eco-friendly degreaser followed by a warm rinse.

High-Frequency Cleaning Areas:

  • Every 2 hours: Clean knife handles, cutting boards, and faucets.
  • Every 4 hours: Wipe down counters, trays, and tongs.
  • At end of the shift: Clean fridges, trash areas, exhaust filters, and floor corners

2. Personal Protective Equipment (PPE)

Purpose:

Prevent contamination from hair, skin, or droplets.

Required Gear & Use:

  • Hair nets: Worn always to keep hair away from food.
  • Gloves: Changed every 2 hours or after handling raw meat, trash, or touching the face.
  • Face masks (if needed in high-risk zones): Changed once per shift or when damp.
  • Aprons: Clean daily or change if dirty.
  • Closed-toe shoes: Must be non-slip and washable to avoid injuries and contamination.

Proper Disposal:

  • Use separate bins for used PPE.
  • Never reuse disposable gloves.
  • Always wash hands before and after wearing gloves.

3. Fresh Ingredient Sourcing

Purpose:

Ensure ingredients are always fresh, nutritious, and safe.

Daily Checks:

  • Deliveries happen only in the morning.
  • Staff inspects each delivery for correct temperature, spoilage, labeling, and expiry.

Supplier Standards:

  • Use certified, local vendors.
  • Ask for product traceability documents.
  • Check supplier hygiene standards every quarter.

FIFO System (First In, First Out):

  1. Label items with delivery and expiry dates.
  2. Store new stock behind the old stock.
  3. Do nightly inventory and waste checks.

4. Regular Staff Health Check-Ups

Purpose:

Prevent sick employees from causing foodborne illness.

Health Check Plan:

  • Monthly: Basic checks for flu, cuts, and infections.
  • Quarterly: Medical consultations focused on skin, respiratory, and stomach health.
  • Yearly: Full health check-up including blood tests and vaccinations.

Health Training & Reporting:

  • “Don’t Cook Sick” policy in place.
  • Staff can report illness anonymously.
  • Regular training on hygiene, sneeze etiquette, and food allergy awareness.

5. Transparent Kitchen Areas

Purpose:

Build customer trust and maintain high hygiene standards.

Design for Visibility:

  • Use glass walls or open counters so customers can see food prep.
  • Show chefs using gloves, thermometers, and clean gear.
  • Have live shawarma grills and food plating in plain view.

Keeping It Clean & Safe:

  • Glass walls are cleaned twice daily.
  • Bright LED lights keep everything visible.
  • Apron colors help identify kitchen roles.

Balance Hygiene & Privacy:

  • Frosted glass hides cleaning zones.
  • Display hygiene signs like “Sanitized Counter.”
  • Train staff in clean, professional behavior in view of customers.

Summary: Hygiene at a Glance

Practice

Frequency

Outcome

Surface cleaning

2x daily

Germ-free kitchen

PPE usage

Throughout shift

Safe food handling

Fresh sourcing

Daily

Nutritious, quality ingredients

Staff health checks

Monthly–Yearly

Healthy, safe workforce

Kitchen transparency

Constant

Builds customer trust