and the beat goes on….
Training for kitchen hygiene is like pounding a rhythm to the brain… repetitive and consistent! Induction training according to SOPs must be followed by supervision to make sure that it is put into practice. This coupled with constant monitoring and re-training is the only formula for success in achieving high standards of kitchen hygiene.
Cleaning in Dairy Industry
There are various advancements made in the cleaning and disinfecting of dairy equipment today to maintain high quality standards.
Indian restaurant fined for poor hygiene
Owners of an Indian restaurant Chutney Joe in Chingford, the UK, have been fined £10,200 after inspectors found its standards... Read More