This document provides basic rules and safety guidelines for working efficiently and safely in a kitchen. It outlines proper hygiene practices like washing hands and maintaining correct posture. It also lists safety tips such as keeping electrical appliances away from water and turning pot handles inward. Additional guidelines include keeping the work area clear, properly storing knives and appliances, safe food handling and garnishing practices, and reasons for food poisoning like improper cooling or storage.

1. Basics to rules to work
efficiently in kitchen
By: Prajwol Manandhar

2. • Be in complete uniform and wash your hands with
soap and water before you start your work
• Stand up in correct posture to avoid fatigue
• Work quickly but maintain safety too.
• Keep electrical appliances away from water surface
to avoid shock. Stay away from electrical sockets if
your hand are wet
• Work quickly but maintain safety too
Basic kitchen rules

3. • Keep unnecessary article away from working
table.
• Save energy
• Do not allow waste material laying around collect
it and put it into refuse bin and empty it timely.
• Never add water to a hot oil pan as it may
splatter and cause burn to others
• Always turn pot handles towards the back of
range top so that no one strikes with the handle
and pours hot food over body
Basic kitchen rules…..

4. • Keep duster and pot holders away from range so
that it does not catch fire.
• Keep your appearance always neat ,clean &
attractive and observe friendly and helpful
environment
• Keep every equipment in its proper place after its
use
• Always switch off all cooking appliances before
leaving kitchen
Basic kitchen rules…..

5. • Setup chopping board over wet duster before
cutting
• Always keep knife sharp
• Keep the knife handle dry and grease free
• Do not keep knife hang over the edge of table
• Keep knife flat on the table
• Be attentive while working with knife
safety rules for handling knife

6. • Use right knife for right purpose
• Never try to catch a falling knife
• Do not keep knife in dish wash sink
• Keep sharp edge away while wiping knife
• After use clean the knife and keep in its usual place
• Hold the knife pointed downward when carrying around
kitchen
safety rules for handling knife..

7. • Use contrast color dish that helps the both food and
dish to stand out
• Neatly arrange the food on dish
• Use right size plate for right course of food
• Garnish food only with edible thing
• Do not over or under load the dish with food
• Do not over garnish
• Do not over handle the food item used for garnishing
Guidelines for food garnishing

8. • Frozen food not completely defrosted before cooking
• Hot food should stored in warm temperature
• Food cooling slowly before refrigeration
• Food undercooked
• Food stored in danger zone i.e, 5 to 60C
• Food contaminated by bacteria, insects, dust and dirt
• Food handled by infected food handlers
• Food prepared too far in advance & storing in room temperature
Reasons for food poisioning