When Working In The Kitchen Food Service Employees Should Not

In the bustling environment of a commercial kitchen, adhering to strict guidelines is paramount not only for maintaining food safety and hygiene but also for ensuring a smooth and efficient operation. Food service employees play a crucial role in upholding these standards, and understanding what practices to avoid is just as important as knowing what to do. This article delves into the various actions and behaviors that food service employees should refrain from while working in the kitchen, providing a comprehensive overview of best practices for a safe and productive workspace.

Hygiene Neglect: A Recipe for Disaster

Poor Personal Hygiene

One of the most critical aspects of food safety is personal hygiene. Food service employees should never neglect maintaining a high standard of cleanliness. This includes:

• Failing to wash hands frequently: Handwashing is the first line of defense against the spread of bacteria. Employees should wash their hands thoroughly with soap and water for at least 20 seconds after using the restroom, before and after handling food, after touching their face or hair, and after handling garbage or cleaning chemicals.
• Neglecting to wear clean uniforms: Dirty uniforms can harbor bacteria and contaminate food. Uniforms should be changed daily or more frequently if they become soiled.
• Ignoring hair restraints: Hair can carry bacteria and fall into food, leading to contamination. Hairnets, hats, or other hair restraints should always be worn to keep hair contained.
• Wearing excessive jewelry: Jewelry can trap bacteria and potentially fall into food. Employees should avoid wearing excessive jewelry, such as rings, bracelets, and necklaces, while working in the kitchen.
• Coming to work sick: Employees who are experiencing symptoms of illness, such as vomiting, diarrhea, fever, or sore throat, should stay home to prevent the spread of germs to coworkers and customers.

Unsanitary Food Handling Practices

Improper food handling can lead to foodborne illnesses. Food service employees should never engage in practices that compromise food safety, such as:

• Cross-contamination: This occurs when bacteria from one food item are transferred to another, often through contaminated surfaces or utensils. Employees should use separate cutting boards and utensils for raw and cooked foods, and they should thoroughly clean and sanitize all surfaces after each use.
• Improper temperature control: Bacteria thrive in certain temperature ranges. Employees should ensure that food is cooked to the proper internal temperature to kill harmful bacteria and that it is stored at safe temperatures (below 40°F or above 140°F) to prevent bacterial growth.
• Failing to label and date food: Proper labeling and dating of food items are essential for preventing spoilage and ensuring that food is used within its shelf life. Employees should label all food items with the date they were prepared or opened, and they should follow the FIFO (first in, first out) principle when using ingredients.
• Thawing food improperly: Improper thawing can create a breeding ground for bacteria. Food should be thawed in the refrigerator, in cold water, or in the microwave, but never at room temperature.
• Double-dipping: Sharing utensils can spread germs and contaminate food. Employees should avoid double-dipping and use separate utensils for serving.

Operational Oversights: Compromising Efficiency and Safety

Neglecting Equipment Maintenance

Well-maintained equipment is essential for efficient and safe kitchen operations. Food service employees should never neglect the maintenance and proper use of equipment. This includes:

• Using damaged or malfunctioning equipment: Damaged equipment can pose a safety hazard and may not function properly, leading to inconsistent results. Employees should report any damaged or malfunctioning equipment to their supervisor immediately.
• Failing to clean and sanitize equipment regularly: Equipment that comes into contact with food should be cleaned and sanitized regularly to prevent the buildup of bacteria. Employees should follow the manufacturer's instructions for cleaning and sanitizing equipment.
• Improper storage of equipment: Equipment should be stored in a clean and organized manner to prevent damage and contamination. Employees should ensure that equipment is stored in designated areas and that it is protected from dust and pests.
• Ignoring safety protocols: All kitchen equipment comes with specific safety protocols that must be followed to prevent accidents. Employees should be trained on how to use equipment safely and should always adhere to these protocols.
• Overloading equipment: Exceeding the recommended capacity of equipment can lead to damage or malfunction. Employees should always follow the manufacturer's instructions for load capacity.

Disregarding Safety Procedures

A safe kitchen environment is crucial for preventing accidents and injuries. Food service employees should never disregard safety procedures, such as:

• Running in the kitchen: Running can lead to collisions and spills, increasing the risk of accidents. Employees should always walk in the kitchen.
• Leaving spills unattended: Spills can create slippery surfaces and lead to falls. Employees should clean up spills immediately.
• Improper use of knives: Knives are essential tools in the kitchen, but they can also be dangerous if used improperly. Employees should be trained on proper knife handling techniques and should always use caution when working with knives.
• Ignoring warning signs: Warning signs are posted to alert employees to potential hazards. Employees should always pay attention to warning signs and follow the instructions provided.
• Improper lifting techniques: Lifting heavy objects can lead to back injuries. Employees should use proper lifting techniques, such as bending at the knees and keeping their back straight, when lifting heavy objects.
• Blocking exits and walkways: Keeping exits and walkways clear is essential for emergency evacuations. Employees should ensure that these areas are free of obstructions.

Inefficient Workflow Practices

An organized and efficient workflow is essential for productivity and safety. Food service employees should never engage in practices that disrupt the workflow, such as:

• Cluttering workstations: Cluttered workstations can lead to confusion and inefficiency. Employees should keep their workstations clean and organized.
• Leaving ingredients out of place: Ingredients should be stored in their designated locations to prevent confusion and spoilage. Employees should always return ingredients to their proper storage areas after use.
• Hogging equipment: Sharing equipment is essential for maintaining an efficient workflow. Employees should avoid hogging equipment and allow others to use it when they are finished.
• Poor communication: Clear communication is essential for coordinating tasks and preventing misunderstandings. Employees should communicate effectively with their coworkers and supervisors.
• Ignoring the flow of food preparation: Understanding the flow of food preparation is crucial for minimizing bottlenecks and ensuring that food is prepared efficiently. Employees should be aware of the steps involved in preparing each dish and should work together to ensure a smooth flow.

Behavioral Blunders: Undermining Teamwork and Professionalism

Unprofessional Conduct

Maintaining a professional demeanor is essential for creating a positive work environment. Food service employees should never engage in unprofessional conduct, such as:

• Gossip and negativity: Gossip and negativity can create a toxic work environment and damage morale. Employees should avoid engaging in these behaviors.
• Disrespectful behavior: Treating coworkers and customers with respect is essential for creating a positive and productive work environment. Employees should always be respectful and courteous.
• Insubordination: Following instructions from supervisors is essential for maintaining order and efficiency. Employees should be respectful of authority and should follow instructions promptly.
• Using cell phones during work hours: Using cell phones can be distracting and unprofessional. Employees should avoid using cell phones during work hours unless it is necessary for their job.
• Arguing with customers: Resolving customer complaints professionally is essential for maintaining customer satisfaction. Employees should avoid arguing with customers and should always strive to find a resolution that is satisfactory to both parties.

Lack of Teamwork

Teamwork is essential for success in a fast-paced kitchen environment. Food service employees should never undermine teamwork, such as:

• Refusing to help coworkers: Helping coworkers is essential for maintaining a smooth and efficient workflow. Employees should be willing to lend a hand when needed.
• Taking credit for others' work: Taking credit for others' work is unethical and can damage morale. Employees should always give credit where credit is due.
• Withholding information: Sharing information is essential for coordinating tasks and preventing misunderstandings. Employees should be willing to share information with their coworkers.
• Creating conflicts: Conflicts can disrupt the workflow and create a negative work environment. Employees should avoid creating conflicts and should strive to resolve disagreements peacefully.
• Not communicating effectively: Communication is key to teamwork. Employees should be clear, concise, and respectful in their communication with one another.

Disregarding Company Policies

Adhering to company policies is essential for maintaining consistency and compliance. Food service employees should never disregard company policies, such as:

• Ignoring dress code: Following the dress code is essential for maintaining a professional appearance. Employees should adhere to the dress code at all times.
• Violating time and attendance policies: Following time and attendance policies is essential for ensuring that employees are paid accurately and that the kitchen is adequately staffed. Employees should clock in and out accurately and should adhere to break schedules.
• Disregarding safety protocols: Following safety protocols is essential for preventing accidents and injuries. Employees should be familiar with all safety protocols and should adhere to them at all times.
• Misusing company property: Company property should be used for business purposes only. Employees should avoid misusing company property for personal gain.
• Ignoring HR policies: HR policies are designed to protect both employees and the company. Employees should be familiar with all HR policies and should adhere to them at all times.

Conclusion: Cultivating a Culture of Excellence

In conclusion, food service employees should never compromise hygiene, disregard safety procedures, undermine teamwork, or disregard company policies. By avoiding these pitfalls and adhering to best practices, they can contribute to a safe, efficient, and positive work environment, ensuring the delivery of high-quality food and exceptional customer service. Creating a culture of excellence in the kitchen requires a commitment to professionalism, teamwork, and continuous improvement. This not only benefits the employees themselves but also enhances the reputation and success of the establishment. Remember, a great kitchen is built on the foundation of responsible and well-informed employees.