The fashion for open kitchens in restaurants does not go away: the opportunity to watch how they cook food has become almost a good form. However, despite the transparency of the institutions, the question still arises for customers: should cooks wear gloves and hats and is their absence a violation?
We spoke with the chef, general manager and medical doctor to find out how things really are.
Sanitary Doctor LavkaLavka
Chefs must have replaceable shoes, and casual clothes should be replaced with uniforms. As for gloves and hats, this is clearly stated in the sanitary rules, definitely, it should be, and everyone requires it. Quite often, chefs refer to the experience of their European colleagues that in some institutions this is not required, and so on, but if you look, there are generally more stringent sanitation requirements than ours, and the level of sanitary literacy is higher. In my experience, if you don’t give a person strict requirements, then it turns out as we all know from the program “Revisionorro”. Therefore, on the part of the sanitary service it is easier to get people to wear gloves and headgear without trusting everyone's responsibility. As for hand washing, these are the usual hygiene requirements, we all wash our hands before cooking. Naturally, the cook should be healthy, he should not have any purulent diseases, diarrhea. Before hiring, a medical book must be checked, and all tests must be completed. I believe that it’s just a bad taste in the modern world to cook without a medical book.
In my practice, unfortunately, I often met expired medical books or fake ones, but my duty is to check these things, and, of course, such people do not get jobs. The cook should look neat, he should have his nails cut short, his clothes should be clean, even if the cook works, for example, with flour, he must promptly clean his clothes from dirt. With regard to cleanliness in general, there is production control, there is SanPiN, and the production control program clearly describes how often we need to clean, general cleaning, what means we must use, how to process the room from rodents and cockroaches. All these things are necessarily carried out and documented, all should be acts of work performed.
chef Saxon + Parole
Cooks are required to wear a hat. It can be anything, the main thing is that it excludes the possibility of hair loss. Also important is a tunic (cook's jacket), which is the main means of protection in the kitchen. Sometimes a tunic is replaced with t-shirts. In addition, cook pants are important, the main criterion of which is comfort. The next piece of clothing for the cook is an apron, as well as a protective measure. Cooking clogs are used as shoes, which, if desired, can be replaced with any other closed and comfortable shoes.
According to sanitary standards, a hat is mandatory, gloves are not always. This is because the cook does not always touch the food with his hands. For example, in the process of preparing steaks, the cook does not touch them with his hands at all, as he carries out all the manipulations with the help of special tongs. Before entering the kitchen, the cook changes clothes, treats his hands with a special tool (against microbes) and starts working. Before hiring, the cook must undergo a medical examination and pass tests, followed by an entry in the medical book.
As for the kitchen, its cleanliness is checked in the morning, before opening. The responsible person does a check on all departments (cleanliness, order, availability of labels, product proximity, storage periods, etc.). Clothing is checked visually.
CEO of Delicus LLC, a company representing the Shake Shack brand in Russia
Cooks are required to wear sanitary clothing, shoes, hats, and in some cases, special dressings for the beard. There are certain requirements for footwear: the footwear itself must be with a closed cape and non-slip sole, its surface must be made of leather or leatherette. As for clothing, the requirements for it in our case are dictated by the standards of the brand (color, logos, etc.), taking into account the requirements of SanPiN. Headgear must be worn. Its task is to protect the dishes served to guests from getting hair. Gloves are an obligatory attribute according to the brand’s standards and are necessary in order to avoid cross contamination due to the contact of the restaurant staff’s bare hands with ingredients and prepared dishes.
In the absence of any ailments, employees come to work, after which they are inspected by the restaurant manager before going to shift: the cook / employee should be in good health, no cuts, abrasions on his hands, hands should be in good condition: clean short nails without varnish lack of any decoration. After the inspection, a special journal is filled in and the cook is allowed to work. Employees are obliged to wash their hands before the start of the shift and enter the production premises, washing always occurs only with disinfecting soap in a special sink, where the tap is opened and closed by pressing the pedal that supplies water to avoid additional contact of clean hands with the tap. Before entering the kitchen, employees must change into work clothes and shoes, check their appearance, wash and sanitize their hands, and wear gloves.
Cleanliness in the kitchen is checked visually throughout the day. To maintain it, a special disinfectant solution is used, which is prepared every morning, its concentration is checked using special test strips. This solution not only cleans, but also disinfects work surfaces. Secondly, on a quarterly basis, employees of an international accredited testing laboratory come to each restaurant to take swabs from equipment, inventory, hands and uniforms of employees for analysis. To assess the restaurant's compliance with food safety and cleanliness standards, the brand provides for special procedures - quality and food safety audits, which are conducted quarterly by external and internal auditors.
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