Food safety is not glamorous, but it is the foundation every professional kitchen is built on. A single lapse can make people ill and close a business.
The essentials are simple and non-negotiable: wash your hands often and properly, keep raw and cooked foods apart to avoid cross-contamination, cook foods to safe temperatures, and chill perishables promptly.
Clean as you go. A tidy station is a safe station, and it is far easier to keep a kitchen clean than to rescue one that has fallen behind. Colour-coded boards, labelled containers and a cleaning schedule all help.
