Food Safety Basics for Commis Chefs

Food Safety Basics for Commis Chefs

When I teach a new Commis Chef, one of the first things I want them to understand is food safety.

Learning how to cook is important. But before we prepare food for guests, we need to know how to handle it safely.

In a professional kitchen we work with many different ingredients every day. Some arrive fresh while others are frozen or already cooked. Each product needs to be handled and stored correctly.

A small mistake can sometimes lead to a serious problem. Food may look perfectly fine but still contain harmful bacteria or other things that can make someone sick.

This is why food safety must become part of our daily routine.

A good chef does not only know how to prepare food. A good chef knows how to prepare it safely.

Start With Personal Hygiene

Food safety begins with the person preparing the food.

Before starting work, make sure your uniform is clean and your personal hygiene meets the kitchen's standards.

Washing your hands is one of the simplest ways to protect food.

I always remind new chefs that washing their hands once at the beginning of the shift is not enough.

We need to wash our hands before handling food and whenever they may have become contaminated.

For example, after handling raw chicken we should wash our hands properly before touching anything else.

The same applies after using the toilet or handling rubbish. We also need to wash our hands after touching dirty equipment.

Gloves do not replace handwashing. Dirty gloves can transfer contamination just like dirty hands.

Another important point is knowing when you are not well enough to handle food.

If you have vomiting or diarrhoea, inform your supervisor immediately. Do not handle food while you are ill. Follow the kitchen's sickness reporting and return-to-work rules.

Good personal hygiene protects both the guests and the people working around us.

Keep Your Work Area Clean

A clean station makes work easier. It also helps prevent food from becoming contaminated.

During preparation we use cutting boards and knives. We also use bowls and many other tools.

These items can become dirty very quickly.

I prefer to teach Commis Chefs to clean as they work instead of leaving everything until the end of the shift.

For example, after preparing raw meat we need to clean and sanitise the equipment before using it for another task.

Cleaning and sanitising are not the same thing.

Cleaning removes food waste and dirt from a surface. Sanitising helps reduce harmful microorganisms to a safe level.

Both steps are important.

Always use the cleaning products and methods approved by your kitchen. Follow the correct instructions for the chemicals you use.

A station may look clean but that does not always mean it is safe.

Keeping your tools and work area clean should become a normal part of preparing food.

Keep Raw Food Away From Ready-to-Eat Food

One of the most important things new chefs need to understand is cross-contamination.

This happens when something harmful moves from one food or surface to another.

Imagine you are preparing raw chicken on a cutting board. After finishing the chicken you use the same board to cut vegetables for a salad.

If the board has not been properly cleaned and sanitised, harmful bacteria from the raw chicken may transfer to the vegetables.

The salad may then be served without any further cooking.

This can make the food unsafe.

We prevent this by keeping raw food separate from food that is ready to eat.

Use the correct cutting boards and utensils for each task. Store raw meat in suitable containers and keep it away from cooked food.

In the refrigerator, raw products must also be stored carefully to prevent their juices from dripping onto other ingredients.

I always explain that cross-contamination is not limited to cutting boards.

It can happen through hands and utensils. It can also happen through dirty work surfaces.

Once you understand how contamination spreads, you will begin to notice risks before they become problems.

Learn Why Temperature Matters

Temperature is another important part of food safety.

Some harmful bacteria can grow quickly when food is kept at unsafe temperatures.

This means we need to control how food is received and stored. We also need to monitor temperatures during cooking and holding.

For example, cooked chicken may look ready on the outside but still be undercooked inside.

We cannot always judge food safety by looking at the colour or texture.

This is why professional kitchens use food thermometers.

When checking a product, use a clean and suitable thermometer. Measure the temperature in the correct part of the food and follow your kitchen's approved limits.

Cold food must also be kept at the required temperature.

If cooked food needs to be cooled for later use, it must follow an approved cooling procedure. Do not leave large containers of hot food sitting at room temperature while waiting for them to cool.

Frozen food must also be thawed using an approved safe method.

Different foods and cooking processes may have different temperature requirements.

As a Commis Chef, you should learn the correct limits used in your kitchen and ask your chef whenever you are unsure.

Store and Label Food Correctly

Food safety continues after preparation is finished.

Imagine you have just prepared a container of sauce. You place it in the refrigerator without a label.

The next day another chef finds it. They do not know when it was prepared or how long it has been stored.

This creates unnecessary risk.

A proper label helps everyone understand what the food is and when it should be used.

Follow your kitchen's labelling procedure. This may include the product name and preparation date. It may also include a use-by date or other required information.

You should also understand FIFO and FEFO.

FIFO means First In, First Out. It helps us use older stock before newer stock when appropriate.

FEFO means First Expired, First Out. It means products with the earliest valid expiry date should be used first.

Both methods help us manage stock safely and reduce unnecessary waste.

But remember that stock rotation does not make unsafe food acceptable to use.

If a product has passed its use-by date or shows signs of a problem, do not use it. Report it to your chef and follow the kitchen's procedure.

Be Careful With Food Allergies

Food allergies are another responsibility that every chef must take seriously.

Some guests can become very sick after eating even a small amount of an ingredient they are allergic to.

For example, a guest may have an allergy to peanuts or shellfish.

The kitchen must follow the approved allergen procedure when preparing that order.

Never guess whether an ingredient is safe.

A sauce may contain an allergen that is not obvious from its appearance. Ingredients may also change between suppliers.

There is also a risk of allergen cross-contact when the same equipment is used for different foods.

If you receive an allergy order, make sure you understand the instructions before starting.

Check the approved ingredient information and use the required preparation controls.

If you are unsure about anything, stop and ask the chef responsible.

It is always better to confirm the correct procedure than to take a risk with someone's health.

Check Food Before Using It

Good food safety also means paying attention to the ingredients we receive and use.

Before starting preparation, look at the condition of the product and check its label.

Make sure it has been stored correctly. Check the expiry information and any required temperature records.

For example, if you find a package of meat that has been left outside the refrigerator for an unknown amount of time, do not simply put it back and continue working.

Tell your chef so the product can be assessed according to the kitchen's food safety procedure.

The same applies to damaged packaging and products that appear spoiled.

Remember that harmful contamination is not always visible.

Food can sometimes look normal even when it is unsafe.

We should never rely only on appearance or smell when deciding whether food is safe to use.

Always use approved ingredients and safe water. Use ice from an approved food-safe source when it will come into contact with food.

Speak Up When Something Is Wrong

One thing I always want new chefs to understand is that food safety is everyone's responsibility.

You do not need to be a CDP or Sous Chef to notice a problem.

If a refrigerator is not working properly, report it.

If you notice food stored incorrectly or find a missing label, inform the chef responsible.

Sometimes new chefs are afraid to speak up because they do not want to make a mistake or disturb their supervisor.

But staying quiet can make a small problem much worse.

When food may be unsafe, stop using the affected product and report the problem immediately.

Do not make your own decision to serve food when you are unsure about its safety.

Your chef can help assess the situation and follow the correct procedure.

Reporting a problem is part of doing your job properly.

Make Food Safety Part of Your Daily Work

Food safety is not something we practise only during inspections.

It is part of every shift.

Before preparation we check our station and ingredients. While cooking we follow the correct methods and temperature requirements.

During service we protect food from contamination. After service we store everything correctly and complete the necessary cleaning.

With practice these habits become part of the way we work.

When I see a Commis Chef keeping their station clean and checking food without being reminded, I know they are developing good kitchen habits.

It shows that they understand their responsibility.

Final Thoughts

Every chef makes mistakes while learning. That is part of gaining experience in a professional kitchen.

But food safety is an area where we must take every risk seriously.

Start with the basics and practise them every day.

Wash your hands properly. Keep raw food separate from ready-to-eat food. Control temperatures and store food correctly.

Most importantly, speak up whenever something does not seem right.

You do not need to know everything on your first day. But you do need to follow the correct procedures and keep learning.

Good food safety is not about passing an inspection. It is about protecting every guest who eats the food we prepare.