Hygiene and safety
Build a routine that prevents hygiene penalties
Convert written knowledge into visible actions around hands, knives, heat and gas.
Inspect before starting
Check clothing, hands, protected wounds, benches and tools before touching ingredients.
Break cross-contamination routes
Separate raw and finished food through boards, knives, containers and handwashing.
60 items · 60 minCooking task60 in each stage
Correct hazards immediately
Monitor blade direction, wet floors, hot oil, ignition and pan handles.
Use the official marking guide
Turn the 2026 hygiene-and-safety criteria into a checklist for every practice run.