Working BOH (back of house), means you set the foundation and standard for the product and experience our guests are presented with. This training will focus on making sure food and procedures are done safely and efficiently while giving you the tools to navigate daily tasks and routines around the kitchen.

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The most important aspect of working in a kitchen is to provide SAFE food to our guests. There are many ways food can become unsafe: from hair falling into food or cleaning solutions being handled improperly, to cross-contamination in the kitchen. It is our responsibility as food handlers to be knowledgeable of these issues so we can take preventative action to ensure the food we serve is of the highest quality.

Some systems and information to be knowledgeable of include:
How to wash hands
When to change gloves
Personal hygiene and how that reflects dress code
Correct use, storage, and creation of sanitizer solution
Cross contamination
The temperature danger zone
Food storage hierarchy
Food allergens

Washing Hands

1. Use warm water
2. Wet hands and expose arms up to the elbows
3. Apply an approved hand washing soap; rub hands and forearms briskly for at least 30 seconds. Wash thoroughly under fingernails and between fingers.
4. Rinse thoroughly under clean, warm water.
5. Dry hands and arms using a sanitary means, such as a disposable paper towel or an air-drying device.


Changing Gloves

*Handwashing occurs between glove changes
Change gloves as soon as becoming soiled or torn
Before beginning a different task
After handling raw meat, seafood or poultry
Before handling read-to-eat food
Change gloves at least every four hours during continual use (more often when necessary)


Personal Hygiene

Hair must be restrained (hats, hair nets, tied back)
Facial hair must be well groomed and hair net applied when necessary
No acrylic nails or polish
Nails must be trimmed short
Be sure to have a clean uniform
No jewelry for the exception of plain band ring

Sanitizer Solution Basics

All food-contact surfaces need to be cleaned and sanitized at these times:
– After they are used
– Before food handlers start working with a different type of food
– After four hours if items are in constant use

How to make sanitizer and where to store it?
How: instructions provided in BOH by dishpit
Where: below food contact surfaces and at least six inches off the floor

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What is it, how it occurs and how to prevent it.
Cross-contamination is the transfer of pathogens from one surface or food to another. Cross-contamination can occur when:

– Contaminated ingredients are added to food that receives no further cooking
– Ready-to-eat food touches contaminated surfaces
– Contaminated food touches or drips fluids onto cooked or ready-to-eat food
– Foodhandler touches contaminated food and then touches ready-to-eat food
– Contaminated cleaning towels touch food-contact surfaces 


Cross contamination is a major risk factor for foodborne illness, and it’s our job to be aware of ways to prevent it. The video below discusses the FDA Food Code guidelines to prevent cross contamination of food. The chart below highlights things to be aware of and avoid throughout your tasks in and around the kitchen. 

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Time & temperature control is a critical aspect of food safety. The video below will ensure you know the proper internal cooking temperatures for different food items.


Food storage hierarchy is a system created to minimize cross-contamination during food storage. Notice how the food storage hierarchy is organized so that the foods that require the highest internal cooking temperature are located at the bottom and those with the lowest internal cooking temperature are on top.

Food Storage Hierarchy Bodega


Food allergies are an important aspect of any restaurant, but especially relevant for BODEGA’s dishes as they are made from scratch and prepared to order. Taking special care and awareness of our guests’ allergies or dietary requirements provides a quality experience all can enjoy. Most common food allergies are: Nut, Dairy, Eggs, Wheat, Soy, Fish and Shellfish.

VEGETARIAN: a person who does not eat meat. Vegetarians do not eat fish, meat or poultry, but do eat eggs and dairy.

VEGAN: a person who does not eat any food derived from animals and often does not use other animal products. Vegans do not eat fish, meat, poultry, eggs, or dairy. 

DAIRY-FREE: Dairy-free products contain no milk or milk products. Typically, these products are made using plants, nuts, and grains. For example, most almond milk beverages are considered to be dairy-free alternatives.
Eggs are NOT a dairy product. While eggs are produced by animals (and therefore by definition an animal by-product) they are not a derivative of dairy products. There is often some confusion on this, feel free to ask for clarification from guests or servers when needed.

Eight Common Food Allergies Bodega