10 Health and Safety Rules in the Kitchen You Can’t Afford to Ignore

Whether you’re running a restaurant, café, school kitchen or food truck, sticking to solid safety regulations isn’t just about keeping environmental health officers happy – it’s about protecting your team, your customers and your business. Following proper food safety protocols leads to better food quality, fewer sick days, higher staff morale, happier customers − and protection from costly legal issues. It also shows everyone that you care about their wellbeing, which is something that speaks volumes in the hospitality industry.

With that in mind, there are certain kitchen hazards that every commercial food business should live by. Follow these top ten and learn how to avoid hazards, and you’ll have a safer, cleaner, more professional kitchen environment in no time.

1. Keep It Clean − Consistently

In a bustling commercial kitchen, food particles, grease and spills can accumulate in the blink of an eye, increasing the risk of bacteria or other nasty microorganisms hopping from surface to surface. Remember that some bacteria double roughly every 20 minutes in the right conditions. That's why cleanliness isn't optional − it's essential.

To prevent the spread of bacteria and grime from building up, you should wipe down surfaces regularly, keep floors spotless, and stay on top of your cleaning schedule. If you haven't already got one, a hygiene standards checklist is a useful tool for keeping all staff accountable for on-the-go cleanliness. To avoid risks and hazards in the kitchen, you need to do the type of clean that your Nan would approve of − thorough, methodical and with no stone left unturned.

Top tip: Don’t neglect those ‘forgotten’ areas. You know the spots − behind fridges, under shelving, at the back of cupboards… They might be out of your sight, but they’re not out of reach for pests. 

2. Don’t Skip Regular Handwashing

Before you roll your eyes at this basic bit of advice, remember that handwashing is one of the easiest ways to prevent foodborne illnesses. Every kitchen staff member should wash their hands thoroughly and often, especially after handling raw meat, using the loo or emptying the bins.

And no, a quick rinse under cold water won't cut it. The 20-second rule isn't just a COVID hangover – it's always been the gold standard for safe food handling practices. That's enough time to sing the ‘Happy Birthday’ song twice through, or look into pop songs that have 20-second choruses to make your handwashing feel like less of a chore.

Top tip: Install clear signage above sinks, and make sure there’s always soap, hot water and disposable towels available to avoid any excuses for insufficient handwashing.

3. Cook to Safe Temperatures

Undercooked food isn’t just off-putting − it can be downright dangerous. Cooking food to the right temperature kills harmful bacteria like salmonella or E. coli. 

Different foods need different temperatures, and guesswork regarding this isn’t good enough in a professional kitchen. All parts of poultry need to reach 75°C, minced beef should get to 71°C, and while whole cuts of beef or lamb might be served rare, they should still hit 63°C for at least two minutes.

Top tip: Use a calibrated thermometer and follow your kitchen’s food safety and hygiene guidelines to the letter. And remember to clean your thermometer between uses – kitchen nasties are sneakier than a fox in a henhouse.

4. Avoid Cross-Contamination

This is one of the key food safety principles known as the 4 Cs − Cleaning, Cooking, Chilling, and Cross-Contamination – and it’s the invisible menace of the kitchen world. Cross-contamination is when harmful allergens, bacteria or pathogens are transferred from one surface to another. Think of it like this: if you wouldn’t put raw chicken directly onto a customer’s plate, then you shouldn’t put it on surfaces that will touch food that’s ready to eat.

Got raw chicken and salad ingredients like lettuce in the fridge? Keep them far apart. Colour-coded chopping boards, separate utensils and strict food storage rules are also a must to stop bacteria spreading.

Top tip: Label everything clearly and store food like raw meat at the bottom of the fridge (to avoid any nasty drips onto other food). And if your fridge looks like a game of Tetris gone wrong, it’s seriously time for a rethink of your storage system.

5. Keep Cold Food Cold and Hot Food Hot

For the safety of your customers, cold food should be stored at 5°C or below, and hot food kept at 63°C or above. These temperatures are part of the guidelines set by the UK’s Food Standards Agency (FSA). Anything in the ‘danger zone’ (between 5°C and 63°C) is a playground for bacterial growth to thrive in.

Make sure to make regular checks of your fridges and hot-holding equipment part of your routine. That fancy fridge isn’t much use if it’s running at 10°C, now is it?

Top tip: Not sure whether to chill it, heat it, or bin it? When in doubt, throw it out. It’s better to waste a bit of food than risk your customers’ health − or your reputation.

6. Be Careful with Chemicals 

Cleaning materials and cooking don’t mix, so make sure all cleaning products are clearly labelled and stored far away from sources of heat and food prep areas. Chemical contamination isn’t as common as bacterial contamination, but when it happens, it can be just as serious. Bleach might make things sparkle, but it doesn’t half ruin the taste of a Victoria sponge.

Staff should also be trained in food safety procedures and chemical handling. That means knowing what to use, where to use it, and how to rinse it off properly so it doesn’t end up in anyone’s dinner.

Top tip: Never reuse old food containers for storing chemicals. If you store cleaning products in an old olive oil bottle, for example, someone in a hurry may very well use it on the salad − a food safety disaster.

7. Wear the Right Gear

Uniforms aren’t just for fashion or for keeping the marketing department happy. Loose sleeves, jewellery, and long, flowing hair? Big no-nos.

The right gear keeps your staff safe and your food protected. Non-slip shoes prevent accidents like trips and falls on wet floors. Head coverings stop hair from falling into food. And clean aprons help prevent cross-contamination between tasks.

Top tip: Keep a spare set of clean aprons and hairnets handy in the kitchen − accidents happen, and no one wants to finish their shift covered in soup or short on hygiene.

8. Sharpen Up on Knife Safety

Knives are one of the most-used tools in the kitchen. They’re also one of the most dangerous if used incorrectly. A knife can cause injury that can put a chef out of action for weeks. 

Proper technique isn’t just about showing off – it’s about staying safe. That means a secure grip, a stable surface, and keeping your fingers well away from the blade. Always cut away from the body, use the right knife for the job, and organise such kitchen equipment properly.

Top tip: A blunt knife is often more dangerous than a sharp one. Why? Because it slips. Keep your knives sharp, but treat them with the respect they deserve – they’re tools, not toys.

9. Stay Fire Safe

Where there’s heat, there’s a fire-safety risk. Kitchen fires can spread faster than gossip in a small village. Grease buildup in extraction systems, for example, is like a ticking time bomb − it might look yucky but harmless, but it’s just waiting for a spark.

Make sure you’ve got fire blankets, extinguishers − and staff who actually know how to use them. Regular checks of gas appliances, fryers and your ventilation system are essential, too. If your ducts are clogged or greasy, that’s a fire hazard waiting to happen. Clean them regularly, or call in pros like us to assist. Our team of extractor and canopy cleaners is extensively trained, adhering to B&ES TR19 standards.

Top tip: Skipping regular canopy and ductwork cleaning could void your insurance, so stick to this cleaning frequency schedule — annually for light use, every six months for moderate, and quarterly for heavy use. Staying on top of this keeps your kitchen safe and covered.

10. Train Your Team (On the Regular)

Your kitchen is only as safe as your least-trained team member. Everyone should have up-to-date food hygiene training, know the emergency procedures and understand the importance of record keeping.

Safety training isn’t a one-and-done affair. Food safety regulations change, potential hazards emerge, and people forget. Regular training and refreshers keep safety front of mind. Did your staff get their food hygiene certificate years back? Get them to re-take the course. Environmental Health Officers (EHOs) will expect to see training records during inspections, so keeping things current isn’t just best practice − it’s essential.

Top tip: If someone’s new, don’t throw them in at the deep end – even if you’re tempted to because that’s how you learnt. Give them the training they need to follow safety practices. A little investment in training now could save a lot of hassle later.

To Wrap Up…

Sticking to health and safety policy is non-negotiable in a busy commercial kitchen. But even with the best intentions, daily cleaning only gets you so far. Grease builds up, bacteria hides in hard-to-reach places, and before you know it, you’ve got a hygiene headache on your hands. 

That’s where KDC Hygiene Ltd comes in. We treat your kitchen like it’s our own − and we like things spotless. From deep cleaning ventilation systems to degreasing kitchen walls and floors, our expert team tackles the jobs others won’t (or can’t). We help you stay on top of safety, hygiene and compliance because we understand that a clean, safe kitchen leads to better food quality, happier customers, and protection from costly legal issues.

Ready for a super clean kitchen you can be proud to plate up in? Give us a bell.

‍