When it comes to health and safety the kitchen is truly it’s own world. As I mentioned earlier, HACCP is a fairly recognisable international standard when it comes to maintaining technical food safety and professional accountability in a food-preparation environment but there are many, many things to consider beyond that.
Rules change depending on the size of the premises and staff but generally speaking each kitchen should have an established work-flow and shorthand which it’s essential to stick by both for the sake of efficiency and safety. For example, some places say ‘behind’, some say ‘watch your back’ and one place I worked said ‘six’, for whatever reason. I’m referring to the warning to someone that there’s somebody coming from behind so be careful. Whatever you would say in you outside-work life in that scenario needs to be left at the door and this applies to as many rules of lingo and protocol as they have.
Nine times out of ten steel-toe boots are a must, sauce-pots are not to be carried by one person regardless of how strong they are and the list goes on and on. Think of it like a military unit – establish the rules, see them obeyed and party when the day is done – done safely, that is!
