The Importance Of Sanitation In The Culinary Industry

The culinary industry has many different types of jobs, Something that might not come as common sense to people is keeping your workplace clean but not for the reasons that they may think. Food has many different ways of hurting people physically, and biologically, I will talk about different Food Borne illnesses(FBI) that may harm you biologically. Sanitation is the most important part about culinary arts, and different equipment will be talked about as well. Culinary arts will never be industrialized like vehicles driving themselves but people and food with always make and eat themselves.

Different areas of work in the culinary industry are hotel chefs, restaurant chefs, boat crew chef, sous chef and many more, the differences between

Sanitation isn’t only personal hygiene it’s also keeping the environment clean also and rules that the culinary business has to keep food safe. For example cross contamination is when one food has bacteria form because of their food items, if you were to cut chicken on a cutting board and use the same board to cut lettuce that lettuce will have salmonella bacteria on it because the cutting board was not washed, which is caused from not having good sanitation skills. Sanitation is also related to time and temperature abuse which is when food gets bacteria from having been in the danger zone which is a zone when bacteria grows the best a zone between 41 and 135 degrees. Washing hands must be done in a designated hand washing sink for at least 20 seconds, hands must be washed after handling raw meat and gloves must be worn when handling ready-to-eat food which is self explanatory and gloves must be changed after use for after 4 hours of wearing the same