Operator preparation

In the kitchen, hygiene is essential and is managed through the HACCP (Hazard Analysis and Critical Control Points) system. This system, mandatory for all food-handling businesses, aims to prevent and control health and hygiene hazards to ensure food safety. HACCP involves hazard identification, analysis of critical control points (CCPs), the adoption of preventative measures, monitoring, verification, and documentation.

• Cleaning and sanitization: Rooms, equipment, and utensils must be cleaned and disinfected regularly to prevent the spread of bacteria and other pathogens.
• Personnel hygiene: Workers must follow scrupulous personal hygiene rules, such as frequent hand washing, the use of protective clothing (uniforms, gloves, and head coverings), and the prohibition of wearing jewelry or smoking while preparing food.
• Food Handling: It is essential to monitor the origin of food, store it properly at the appropriate temperatures, separate it according to its processing (raw/cooked), and protect it from contamination.
• Staff Training: All staff must be trained on the importance of hygiene and the correct procedures to follow according to the HACCP system.
• Documentation: It is necessary to keep track of all operations performed, such as cleaning, sanitization, food handling, and any non-compliances, to ensure process transparency and traceability.

• Hand Washing: Hands should be washed frequently, especially after handling raw foods, after using the restroom, and before touching ready-to-eat foods.
• Temperature Control: Food storage (refrigerators, freezers) and cooking temperatures must be monitored to prevent the proliferation of bacteria.
• Surface Cleaning: Worktops, cutting boards, utensils, and equipment must be cleaned and disinfected regularly, preferably with products specifically designed for food use.
• Food separation: Raw meat, fish, and vegetables must be stored separately to avoid cross-contamination.