Hygieniapassi for Kitchen Staff

In a kitchen, the hygieniapassi rule is rarely in doubt. Cooks and kitchen assistants handle unpackaged, easily perishable food every shift, so the three-month clock starts on the first day. Full-time hours pass three months quickly.

What the test material looks like in real work

Temperatures. Minced meat must be stored at a maximum of +4 °C. Perishable milk and cream go up to +6 °C. Frozen food is at -18 °C or colder. Between +6 and +60 °C bacteria multiply quickly, and that range is called the danger zone.

Heating. Food is heated throughout to over +70 °C, poultry to over +75 °C, and reheated food to over +70 °C. Ground beef patties are served fully cooked: +75 °C at the thickest point, or +70 °C held for two minutes.

Hot and cold holding. Hot perishable food that is sold or served hot must be at least +60 °C. Food cooked today for tomorrow must be chilled to +6 °C or below within four hours.

Cross-contamination

Between different raw materials, you wash hands, change tools and clean surfaces thoroughly. An employee who has handled raw fish must wash hands before handling cooked chicken. Raw animal foods are stored separately from other foods. Hand washing is one of the most effective ways of reducing cross-contamination.

After hand washing, close the tap with a paper towel or touch-free, not with your bare clean hands. Disposable gloves must be changed whenever they have touched dirty surfaces, dirty tools or money. Gloves do not make hand washing unnecessary.

Own-check

All food business operators must run own-check and record their results. In a kitchen, that means you may fill in temperature logs and cleaning records. Deviations and corrective actions must always be recorded. Familiarisation with own-check is part of the induction of a new worker.

Allergens

Cross-contact can be life-threatening. Equipment that has held an allergenic food must be cleaned before it is used for other food. Allergen information for loose food may be given in writing or orally when that possibility is clearly stated near the food. Read allergen labeling obligations.

Sort it out before day one

Some employers ask for the passport before hiring. Since it does not expire and is personal, it moves with you between kitchens. To prepare, read the lessons on preparing, heating and cooling food and preventing post-contamination, then try the free quiz.