Kitchen Hygiene Demo

In Eastern Hotel, we believe that a clean kitchen is a safe kitchen. Let’s go over the three non-negotiable rules to keep your space hygienic and your food safe.

Rule one: Eliminate cross-contamination. Use color-coded cutting boards for raw meat, produce, and cooked foods. Always wash your hands, knives, and utensils after handling raw proteins or allergens—this step is a must.

Rule two: Clean first, then sanitize. They’re not the same thing. Cleaning removes dirt and grease, while sanitizing kills germs. Make sure to do both—and never use the same cloth for both steps.

Rule three: Control temperature and storage. Cook food to its safe minimum internal temperature, and in the fridge, follow 'First In, First Out.' Always store raw meat below ready-to-eat foods to prevent drips and contamination.

Stick to these rules every time, and you’ll protect your customers, your reputation, and the quality of your food.