What are the sanitary practices in the kitchen area?

Answer 1

#  FIRSTLY SEE TO THAT ALL THE DISHES ARE CLANED WITH HOT WATER, SO THAT THE GERMS ARE WASHED AWAY.EXAMPLE POTS , PANS , UTENSILS , CUPS , MUGS , BOWLS AND OTHER NESSCARY EQUIPMENTS USED.
# EQUIPMENTS SHOULD BE WASHED BEFORE AND AFTER USE .
# BEFORE YOU COOK YOUR HANDS SHOULD BE WASHED THOROUGHLY WITH A LIQUID HAND WASH.
# PRODUCTS , ITEMS , COMMODITIES SHOULD BE WASHED THOROUGLY WITH LUKE WARM WATER.
# VEGETABLES , FRUITS , SHOULD ALSO BE WASHED.
# ANY PRODUCT HAVING A PHYSICAL DAMAGE OR OPENED OR RUSTED CANNED PRODUCTS SHOULD NOT BE USED.
# CHECKING THE EXPIRY DATES IS NESSCARY.
# COOKED DISHES WHICH ARE KEPT IN THE REFRIGIRATOR FOR MORE THAN 2-3 HOURS SHOULD NOT BE EATEN, "ESPECIALY THE ONES FRIED".