Most cases of food poisoning are not intentional, and usually happen as a result of negligence. This means that the kitchen didn’t even know that they were doing something wrong, that would have caused the food poisoning.
We have all heard about the dangers of frying oil in the kitchen and chefs have mostly been trained on identifying taste, smell and look of the oil. However, do we know why we need to change oil in the deep fryer?
The use of wooden utensils, surfaces and equipment has been a long-debated topic in the hygiene and food safety industry. Each person seems to have their own valid opinion, with supporting research and evidence. Even more so, is the aesthetic motivation for the use of wood rather than any other hygienic benefit.
Cardboard boxes as a rule are not safe for usage and for storage of foods in a kitchen. Here’s why:
