Pretoria, South Africa; 2 August 2017 – Hygiene is possibly one of the most understated areas of hospitality management and chef training, yet probably tops the list as one of the most important. We spoke to Managing Director for Capital Hotel School, Ronel Bezuidenhout and her Head of Department, Alicia Giliomee about their top 10 hygiene facts that will not only leave you flabbergasted, but also highlight the importance of something as simple as washing your hands properly.

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Chef Alicia, who is meticulous about the hygiene in her practical kitchens at Capital Hotel School says, “A kitchen should always be a clean and hygienic place.” For Bezuidenhout, however, it’s a much bigger picture, “As I’m sure you can now appreciate, any staff member working in a commercial kitchen environment needs this knowledge as a fundamental part of their training – the chopping board statistics alone are enough to raise eyebrows at the quality of training our kitchen staff are acquiring from either their employers or education institutions,” says Bezuidenhout. Chef Alicia adds, “At CHS, we spend a significant amount of time of on not only kitchen hygiene but personal hygiene that can affect or infect the kitchen.”



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