Travel work clothes, have an extra pair of trouser , shoe and top to change into to avoid contaminating uniform with external bacteria then bringing it , into the kitchen.
Cosmetics clog up the skin ,therefore stuff members should keep the skin clean because the kitchen is hot& greasy, poorly taken care of skin causes people to itch /scratch therefore they can carry over bacteria.
Keep your face clean frequently.
Change your mask so as not to transfer bacteria from outside. Staff members should keep a spare mask at all times.
Other vegetables for omelettes/ other menu items i.e peppers , chives etc can be chopped for up to 2 days . This helps avoid the risk , during rush hour their is a higher risk of contamination.
Pre chopped vegetables must be labelled , put in a clean plastic container.
Tomatoes for each individual item must be prepped & cut same day.
Left over tomatoes will be assessed for freshness and can be frozen to make toamtoe based sauces.
Ideally batters should be made the same day , for same day usage. The quantity should be assessed by the chefs depending on the customers vs the quantity.
Label each separately.keep in coolest part of fridge
Avoid over-keeping batters , remember they contain high risk items such as eggs & milk.
Oats should be made fresh same day. Oats when kept overnight cooked develop a sweat , possible breeding ground for listeria.
Anything in canned items i.e tuna , baked beans, should be emptied immediately with the liquid ,in a clean container, . Labeled , date of opening . Checked daily for smell & taste.