Responsibility
Safety commitment in the restaurant
The restaurant must commit to complying with the health and safety guidelines for commercial kitchens of the Department of Health and thus avoid incidents with food and personnel.
1. In Dietary Guidelines:
- If a product has already been thawed, it cannot be refrozen except when the food has been fully cooked and a refreeze can be performed.
- Stored food must be labeled with the date and time of preparation.
- To avoid cross contamination, cutting charts for raw and cooked foods should be different.
2. In Equipment Guidelines:
- Refrigerators and freezers must be equipped with thermometers and kept within established temperature ranges to allow for adequate refrigeration.
- The kitchen and utensils should always remain clean and airy, as they can harbor germs.
3. In Personnel Guidelines:
- Employees must maintain good personal hygiene, they must always wear the kitchen uniform and wear closed shoes to avoid burns or falls.
- Employees must wear gloves, disposable clothing, hairnets, and aprons during food preparation.
- Employees must wear oven mitts when handling hot food or equipment. In this way accidents will be avoided.
