Chapter 3

Clean ingredients, so how do guests still get sick?

Nguyên liệu sạch rồi, sao khách vẫn có thể ngộ độc?

The chapter's question

During a shift, at what moments do my staff wash their hands?

Big idea

Most food poisoning cases in small restaurants pass through hands, not through ingredients.

In this chapter

  1. Part 3.1

    Where the Sink Is

    How many steps is it from the workstation to the handwash sink?

  2. Part 3.2

    Do Gloves Help

    How does my team use gloves, and do they change between tasks?

  3. Part 3.3

    Boards, Knives, Cloths

    Are my table cloths and kitchen cloths kept separate?

  4. Part 3.4

    Working While Sick

    Would a staff member with a stomach upset dare call in sick, and what stops them?

The reading for this chapter is inside Conan School

This chapter has 4 readings, with case stories and exercises. Chapter 1 of No Day You Can Get It Wrong is free to read right here.

Read in Conan School

Chapters of No Day You Can Get It Wrong

  1. 1.Is the dirtiest corner really the most dangerous one?
  2. 2.It feels cold, but is my fridge really safe?
  3. 3.Clean ingredients, so how do guests still get sick?
  4. 4.If it isn't written down, did it happen?
  5. 5.When something goes wrong, will I have time to think?