These include sad sandwiches, minimum-effort pizzas, missing ingredients, and so much disappointment that you can almost hear Gordon Ramsay cursing “Bloody hell, what a disaster!” Bon appétit Rick Camac, the director of industry relations at the Institute of Culinary Education and a restaurant industry expert with over 20 years of experience says there are three cleanliness red flags that make him immediately leave an establishment. First, hats and gloves aren’t worn in the kitchen at all times. According to Camac, these kitchen essentials act as a barrier between ready-to-eat food and bare skin or hair contact which can easily contaminate it. Furthermore, gloves help prevent cross-contamination and the spread of foodborne illnesses. “A sure sign that your kitchen is dirty and in disarray is if you see similar signs in the front of the house or bathroom. I will not return to a venue that has a dirty bathroom. It should be maintained often in a busy venue,” Camac told Well+Good. Because of that, uniforms should be clean and staff members should be washing their hands repeatedly throughout the day. Any effort to avoid the spread of germs or contamination of food is critical in Camac’s book. If that’s not the case, it’s a no-go for the expert. Follow Bored Panda on Google News! Follow us on Flipboard.com/@boredpanda! Please use high-res photos without watermarks Ooops! Your image is too large, maximum file size is 8 MB.
