How to Deal with Unhygienic Practices in the Kitchen

Scenario 1: Dealing with Unhygienic Practices

After walking into the kitchen when I noticed that an employee is using the same cutting board for raw vegetables that they used for raw chicken, I would immediately contact the supervisor or try telling the employee that it is not hygienic.

Who is a supervisor?

A supervisor, also known as a leader, is a lower-level management position with control over employees or a workplace.

If a cook uses a cutting board or knife to cut raw poultry and then uses the same knife or cutting board to slice raw veggies without washing it, the vegetables may be contaminated by chicken germs. After cutting raw meat, poultry, or seafood on our cutting block, completely clean it with hot soapy water, disinfect it with chlorine bleach or another sanitizing solution, and rinse it with clean water.

Therefore, the scenario shows an unsafe practice, and the employee must be trained properly.

What action should be taken if an employee uses the same cutting board for raw vegetables and raw chicken?

The action that should be taken is to immediately contact the supervisor or educate the employee about proper hygiene practices in the kitchen.