Food Safety - Chef Lucas Sin

Hong-Kong raised and New York-based, Lucas Sin has been opening and operating restaurants since he was 16-years old. Now the chef at both Junzi Kitchen and Nice Day Chinese, Lucas knows the importance of food safety. He considers it his personal responsibility to take care of both patrons and staff, by implementing the following quality standards approach to both food and staff safety:

• Kitchen Design – include an abundance of refrigeration and storage space, with clean prep tables.

• Safety Mechanisms – purchase equipment that includes built-in safety features and functions.

• Dishwashers – use daily to ensure your tools and kitchen equipment are washed, rinsed, and thoroughly sanitized.

• Meal Preparation – structure kitchen processes to work on one food type at a time to help prevent cross-contamination.

• Food Labeling – measure temperatures and track time for the food out on the line throughout the day.

Lucas’s key takeaway is food quality and food safety go hand in hand - often when you can ensure a certain level of safety you can also ensure the quality and taste of the food.