Food Safety & Hygiene Checklist for Every Aspiring Chef

Essential Food Safety & Hygiene Checklist for Aspiring Chefs at IICA
This infographic highlights the key food safety and hygiene practices every culinary student must follow — from personal hygiene and kitchen cleanliness to safe food handling, cooking safety, and waste management. At the International Institute of Culinary Arts (IICA), students enrolled in Culinary Arts Programs and the Diploma in Bakery and Confectionery are trained to maintain the highest standards of safety and hygiene while managing professional kitchens. This checklist serves as a quick guide for aspiring chefs committed to excellence in their culinary journey.

1. Food Safety & Hygiene Checklist
for Every Aspiring Chef
1.Personal Hygiene
Wash hands frequently
Keep nails short & clean
Wear clean chef uniform & apron
Tie back hair, no jewelry
2. Kitchen Cleanliness
Sanitize surfaces & utensils
Clean cutting boards after each use
Separate cleaning supplies from
food
Follow daily cleaning routine
3. Food Storage &
Handling
Separate raw & cooked foods
Refrigerate perishable items
immediately
Use airtight containers
Check expiration dates regularly
4. Cooking Safety
Use separate boards for meat &
veggies
Cook foods to recommended
temperatures
Thaw in fridge, not at room temp
Handle knives & hot surfaces
carefully
5. Waste Management
Dispose of spoiled food promptly
Cover and clean bins regularly
Promote hygiene culture in the kitchen
Attend food safety workshops
At the International Institute of Culinary Arts (IICA), students
enrolled in the Diploma in Culinary Arts and Diploma in
Bakery and Confectionery learn to uphold the highest
standards of food safety and hygiene. Every aspiring chef is
trained to manage kitchens efficiently while maintaining
cleanliness and handling ingredients with care.
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