Kitchen Uniforms and Personal Hygiene.

Kitchen Uniforms:

Wearing appropriate uniforms in the kitchen is vital for hygiene, safety, and identification. Common elements of kitchen uniforms include:

Chef’s Coat: A double-breasted, long-sleeved coat made of durable, heat-resistant material, typically white. It helps protect against spills, burns, and provides a clean appearance.

Chef’s Hat: Also known as a toque, it is a tall, pleated hat that signifies rank and protects the hair from falling into the food.

Chef’s Pants: Comfortable and loose-fitting pants made of sturdy, breathable material, often in a check red or hounds tooth pattern. They allow ease of movement and provide protection.

Apron: Worn over the chef’s coat and pants, an apron protects the uniform from spills and stains.

Non-Slip Shoes: Sturdy, closed-toe shoes with slip-resistant soles are necessary to prevent accidents caused by spills or slippery surfaces. 

Personal Hygiene:

Maintaining proper personal hygiene is crucial in the Food Production Department to prevent contamination and ensure food safety. Here are some key practices:

Hand washing: Regular and thorough hand washing with soap and warm water is essential before handling food, after using the restroom, touching surfaces, or handling raw ingredients.

Hair and Beard Restraints: Long hair should be tied back or covered with a hairnet or hat to prevent it from falling into food. Beard nets or masks should be worn to keep facial hair contained.

Clean Clothing: Wearing clean uniforms and changing them regularly helps maintain hygiene standards and prevents cross-contamination.

No Jewellery: Minimize the use of jewellery, especially on hands and wrists, to prevent it from falling into food or harbouring bacteria.