Rules and Regulation in Kitchen Laboratory

1. Get permission to use the kitchen.

2. Never run, rush around or throw anything in the kitchen.
3. Work quietly; avoid unnecessary chat so that the instruction s can be heard.
4 . All accidents and breakages must be reported at once.
5. A high level of personal hygiene is expected; wash hands before starting, always wear an apron, have hair
tied back and roll up sleeves.
6. Do not move around the kitchen with hot objects e.g. frying pans, boiling water.
7. Keep saucepan handles away from the edges of cookers and work surfaces.
8. Use oven gloves to remove hot dishes from the oven.
9. Make sure all appliances are turned off after use.
10. Sharp knives are dangerous be careful using them.
11. Never touch plugs or electrical equipment with wet hands.
12. The kitchen is provided with fire blankets and fire extinguishers.
13. Keep units tidy at all times, all used cutlery should be placed on a plate and all waste put in the correct bin
14. Handle food as little as possible.
15. Never dip fingers into food, never lick fingers during cooking. Use a clean spoon each time you taste.
16. Never sit in kitchen work surfaces.
17. Each unit must be left clean, cookers cleaned and sinks empty and washed.
18. Wash and dry all dishes, cutlery, etc., after use and return them to their correct unit.
19. All kitchen cloths must be hung on the clotheshorse after use.
20. Push chairs in under the table after cooking.
Sanitation in Food

1. Proper personal hygiene, including frequent hand and arm washing and covering cuts;
2. Proper cleaning and sanitizing of all food contact surfaces and utensils;
3. Proper cleaning and sanitizing of food equipment;
4. Good basic housekeeping and maintenance; and
5. Food storage for the proper time and at safe temperatures

Kitchen Sanitation and Food Safety Guidelines

 Do not allow smoking during a cottage food operation.
 Do not allow anyone with a contagious illness to work in the cottage food operation while ill.
 Wash hands and exposed portions of arms before any food preparation or packaging.
 Minimize bare hand by using utensils, single-use gloves, bakery papers or tongs, especially when
preparing/packaging ready-to-eat foods.
 Wash, rinse and sanitize all food contact surfaces, equipment and utensils before each use.
 Ensure water used during the preparation of cottage food products meets potable drinking water
standards.
 Keep all food preparation and food and equipment storage areas free of rodents and insects.
 Keep all food that is manufactured, produced, prepared, packed, stored, transported, and kept for
sale free from adulteration and spoilage.
 Get ingredients from approved sources.
 Protect food from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or
other environmental sources of contamination.
 Prevent cross contamination of foods and ingredients with raw animal products and chemicals.
 Prepackage all food to protect it from contamination during transport, display, sale and purchase
by consumers.
https://www.southernnevadahealthdistrict.org/permits-and-regulations/cottage-food-operations/kitchen-
sanitation-and-food-safety-guidelines/ Updated on: October 11, 2018