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Updated on Thursday, 14th May, 2020

Key takeaways
  • Chefs have the important task to remind their staff of good hygiene & industry best practices to reduce the rate of HAIs & foodborne illnesses.
  • Our top 4 hygiene practices to follow include:
    • Always wash your hands before and after handling any food.
    • Disinfect all surfaces & equipment throughout the day.
    • Have different cloths for different purposes.
    • Encouraging everyone in the team to strive for excellence.
Key takeaways