the most important thing in cooking is hygiene. How to manage kitchen hygiene? The following information can be referred to.

Restaurant hygiene includes dining environment hygiene and kitchen hygiene, but many catering operators ignore the latter, which leads to the restaurant hygiene not reaching the standard, and consumers question the dining hygiene. It is suggested that operators should correct their ideological deviation and do a good job in restaurant hygiene in an all-round way.

what diners are most worried about is the hygiene of the restaurant. When you make a "safe dish", you make a good name and win the trust of diners. However, it is not difficult to find that many operators have a wrong understanding of the hygiene of restaurants and restaurants in the process of on-the-spot investigation of many restaurants and restaurants. They often only pay attention to the hygiene of the dining environment and ignore whether the kitchen is hygienic.

In fact, kitchen hygiene is the basis of the hygiene of the whole restaurant. All the meals are produced in the kitchen, so the level of kitchen hygiene is bound to determine the level of hygiene in the whole restaurant.

China Eating Net catering consultants believe that kitchen hygiene must meet the following basic requirements:

1. The principle of separating cooked food from raw food must be followed

Cooked food and raw food must be separated. This is because, when customers need cooked food, they only need to cut it directly, without having to cook it again; Raw food, on the other hand, still needs cleaning and processing. If raw food and cooked food are mixed together without distinction, it is easy for cooked food to be polluted by raw food, thus destroying hygiene and cleanliness.

In restaurants and restaurants where conditions permit, it is best to put cooked food where customers can see it, so as to convince customers that they have eaten "safe food".

2. Bowls, plates and spoons must be thoroughly cleaned.

Restaurants and restaurants should be equipped with products that can remove oil stains from dishes such as bowls, plates and spoons, because the dishes will be stained with various greasiness in different procedures, and some of them are difficult to clean.

In this regard, the kitchen staff must wash carefully, not to save trouble and wash hastily, and must not leave any greasy on the tableware. Because this is related to the customer's judgment on the hygiene level of the whole restaurant.

Besides, there should be no peculiar smell on the tableware, because the edge will also affect customers' judgment on whether the restaurant is hygienic. This requires kitchen staff to do their duty and not neglect their duties when cleaning tableware. Especially for those tableware with fishy smell, it is necessary to clean it carefully. Otherwise, the reputation and profit of the restaurant will be damaged.

3. Disinfected cupboards must be provided

It is a basic requirement of the health administrative department for the catering industry to provide disinfected cupboards in restaurants. In this regard, restaurant operators should not take it lightly, but should follow this requirement.