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Post by Don Cuevas on Aug 23, 2012 18:05:23 GMT
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Post by auntieannie on Aug 25, 2012 12:59:02 GMT
I totally agree with the article. The kitchen manager should keep at his staff about food hygiene etiquette like a bee trying to get nectar out of a flower.
it's all about processes, all about keeping everything tidy at almost all times. i.e. once you're finished with something, you wash it and wash the surface and at the end of service, everything is put away/cleaned on the spot and so you start the next day with a clean, tidy environment. Also helps with keeping a clear mind.
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Post by Deleted on Sept 13, 2012 17:38:22 GMT
Since I often go to restaurants alone when I am travelling, I like open kitchens because they give me something to watch other than the other people stuffing their faces.
There is a place to which I have often gone in Bangkok, which is the sort of city where one might question the hygiene of a cheap place, and I have been very happy to see them using all of the cleaning, wiping, rinsing rules that are used in less exotic places.
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