Food Hygiene

Which answer will lead to food poisoning in your restaurant?

• Wash hands before handling uncooked food.

• Use gloves before handling cooked foods.

• Chef and service staff do not undergo training for Basic Food Hygiene Course before he/she start to work in the restaurant.

• Using the correct colour-coded chopping boards for different ingredient preparations.

Mark just recently opened his restaurant a week ago at Marina Bay Sands, Singapore next month. He realised his staff:

1. Do not cover the garbage bin after use.

2. His staff was cutting nails with kitchen scissors.

3. His staff wear gloves when handling cooked foods.

How many bad habit/s do Mark observe in the kitchen?

Have you ever had food poisoning before? Please share your experience.

What is the best food hygiene practice that a chef should follow according to Singapore Food Agency?

• Wash your hands before cutting vegetables

• I can keep long finger nails.

• A chef must not remove the apron when going to the toilet.

• Do not wear gloves when handling cooked food!