1. Personal Hygiene for Staff

The first principle of hygiene in Italian restaurants revolves around the personal hygiene of the staff. Employees must adhere to strict hygiene practices to prevent contamination of food and surfaces.

• Handwashing: Staff should wash their hands thoroughly with soap and water before and after handling food, after using the restroom, and after any activity that could contaminate their hands.

• Uniforms: Clean uniforms and aprons must be worn at all times. Hairnets or hats should be used to prevent hair from falling into food.

• Health Checks: Regular health checks and reporting any symptoms of illness ensure that staff do not work while sick, which could pose a risk to customers.

2. Kitchen and Equipment Cleanliness

The second principle focuses on maintaining a clean and sanitized kitchen environment and equipment.

• Surface Cleaning: All kitchen surfaces, including countertops, cutting boards, and utensils, should be cleaned and sanitized regularly to prevent cross-contamination. Use approved disinfectants that are safe for food contact surfaces.

• Equipment Maintenance: Regularly inspect and clean kitchen equipment, such as ovens, stoves, refrigerators, and dishwashers, to ensure they are free from dirt and grease build-up. This helps in maintaining their efficiency and preventing contamination.

• Pest Control: Implement a robust pest control program to keep pests like rodents and insects away from the kitchen and storage areas. Regular inspections and proper waste management are essential components of this program.

3. Proper Food Handling and Storage

The third principle addresses the correct handling and storage of food to prevent foodborne illnesses.

• Temperature Control: Maintain proper temperatures for storing perishable items. Refrigerators should be kept at or below 4°C (39°F), and freezers should be at -18°C (0°F) or lower. Use thermometers to monitor these temperatures regularly.

• Food Rotation: Implement the First-In, First-Out (FIFO) method to ensure that older stock is used before newer stock. This helps in minimizing food spoilage and waste.

• Cross-Contamination Prevention: Store raw and cooked foods separately. Raw meat, poultry, and seafood should be kept on lower shelves to prevent their juices from dripping onto other foods. Use separate cutting boards and utensils for different types of food.