Why do chefs have high demands on hygiene?

Hygienic requirements for chef's operation:

First of all, we must do the "three noes": the kitchen hat covers the hair, no jewelry, no long hair and nails, and no nail polish. "Four Diligences": haircut, manicure, bathing, dressing and personal hygiene.

Second, the kitchen has measures to prevent flies, so that there are no flies, cockroaches and mice.

Third, always keep the kitchen clean, the workplace, countertops and all kinds of utensils and food processing machinery clean, and cover the seasoning jar after each meal.

Four, the refrigerator for storing food should be "four separate": fish separate, meat separate, raw and cooked separate, finished products and semi-finished products separate, and regularly clean and defrost to keep the box clean and tidy.

Five, cold basin room, snack room to achieve "three whites" (white clothes, white hats, white masks) and "three noes" (no raw food, no irrelevant personnel, no personal belongings) engaged in the work of the special room with "three waters" (disinfection water, washing water, clean water) to enter the special room to change clothes.

Because chefs have their own uniqueness and are closely related to food.