There are unwritten rules in etiquette for chefs everywhere when it comes to the kitchen. Here are some of mine:
Keep it clean
Keep everything clean. Wash your hands. Clean your faucet, sink, counters, appliances, cabinets and drawers. And don’t forget your cutting board. Throw out that old sponge and get a new one. Have fresh kitchen towels ready. Simple things like that will keep you safer from food poisoning. Oh, and don’t forget to clean your fingernails. Be extra vigilant when handling food.
When you use a kitchen item on raw meat, poultry or fish, make sure that you keep it separate from the kitchen items you use for vegetables. Keeping the counters clean can also help prevent cross-contamination.
Hot and cold
When serving food keep cold foods chilled and hot foods hot. If you have any leftovers, they should be consumed or tossed within three days
Check the ‘use by’ date
If something is past it’s recommended ‘use by’ date, don’t use it. Just don’t.
Label, label, label
Label what you put in your freezer, especially the date you placed it in the freezer. You’ll be surprised how old some things are in there.
Photo taken from en.wikipedia.org