Tuesday Hygiene Reset
मंगलवार का स्वच्छता Reset
Five hygiene rules every chef must master: hand washing, personal hygiene, color-coded boards, FIFO labelling, and kitchen clean-up habits.
पाँच hygiene rules जो हर chef को याद होने चाहिए।
Play in order
Start sprint →- 1
EP 01 · 1:50How to Wash Hands the Pro Kitchen Way — FSSAI 8-Step Method
The single most fundamental discipline in a commercial kitchen — and the one most consistently done wrong. Use this 90 seconds to reset the team's default.
- 2
EP 02 · 1:41ONE COLOR, ONE JOB — Color-Coded Cutting Boards Explained
Cross-contamination starts on the cutting board. Six colours, six jobs — the discipline that separates safe kitchens from disasters.
- 3
EP 03 · 1:49What Goes Where in the Fridge — Top-to-Bottom Shelf Rules
The shelf you put your chicken on can put a guest in hospital. Top-to-bottom hierarchy is not decoration — it's drip physics.
- 4
EP 04 · 1:40The 1-Minute Habit That Saves Your Whole Shift — Clean As You Go
Two hours of extra scrubbing at end of shift — or three seconds every minute. This is the discipline that separates smooth kitchens from chaotic ones.
- 5
EP 06 · 1:51One Bandaid Closed This Restaurant — Personal Hygiene Disaster
One skin-tone bandaid in a bowl of potato salad. Dozens of guests in hospital. This is what happens when three basic personal-hygiene protocols get skipped.
Run this sprint at the start of every shift on Tuesday.