Raw products like eggs, tartare and carpaccio are risky ingredients that can cause food poisoning if handled incorrectly. Many kitchens lack clear instructions for their team, which leads to mistakes that can make guests sick. In this article, you'll learn how to instruct your team step by step on safe practices with raw products.
Why instruction is so important
An incorrectly handled raw egg can contain salmonella. One contaminated plate of tartare can make multiple guests sick. And as the owner, you're responsible for what happens in your kitchen.
The problem: many kitchen teams know that raw products can be dangerous, but they don't know the exact rules. When do you throw something away? How long can something sit at room temperature? Which cutting board do you use?
⚠️ Attention:
If someone gets food poisoning from raw products, you can be held liable. Especially if you haven't given your team instructions.
The 4 biggest risks with raw products
These are the mistakes you see most often in kitchens:
- Cross-contamination: Using the same cutting board for raw meat and vegetables
- Temperature: Raw products left at room temperature too long
- Shelf life: Using eggs or meat that are too old
- Hygiene: Not washing hands properly after handling raw products
Basic rules for your team
These rules apply to all raw products in your kitchen:
💡 Example instruction card:
For tartare preparation:
- Use only meat from today
- Red cutting board (for raw meat only)
- Return to refrigeration immediately after cutting
- Wash hands before and after
- Maximum 2 hours at room temperature
Explaining temperature rules
Your team needs to know at what temperatures bacteria grow:
- Danger zone: 5°C to 60°C (bacteria grow rapidly)
- Refrigeration: Below 4°C (safe storage)
- Room temperature: Maximum 2 hours, then discard
💡 Example timing:
Tartare removed from refrigeration at 14:00:
- 14:00 - 16:00: Safe to use
- 16:00: Discard immediately, do not serve
- Even if it still looks good
Hygiene procedures
Explain when and how your team should wash their hands:
- Before: Touching raw products
- After: Processing raw products
- Before: Handling other ingredients
- Method: 20 seconds with soap, including under nails
Cutting boards and knives
Color coding prevents cross-contamination:
- Red: Raw meat (tartare, carpaccio)
- Yellow: Poultry
- Blue: Fish
- Green: Vegetables and fruit
- White: Dairy and bakery
⚠️ Attention:
One wrong cutting board can contaminate your entire batch of salad. Make this very clear to your team.
Specific instructions per product
Each raw product has its own rules:
Eggs:
- Always check the date (maximum 21 days after laying)
- Never crack eggs over other ingredients
- Discard shells immediately
- Serve raw egg dishes immediately
Tartare/Carpaccio:
- Only use meat from the same day
- Cut just before serving
- Maximum 2 hours at room temperature
- Do not store for the next day
💡 Example daily planning:
Tartare for evening service:
- 17:00: Remove meat from refrigeration, cut immediately
- 17:30: Ready, return to refrigeration immediately
- 19:00: First order, remove from refrigeration
- 21:00: Still not ordered? Discard
What to do in case of doubt
Teach your team this rule: When in doubt, throw it out.
- Strange smell? Discard
- Left at temperature too long? Discard
- Date unclear? Discard
- Wrong cutting board used? Discard
It costs you a few euros in ingredients. A sick guest costs you much more.
Registration and monitoring
Keep track of what your team does:
- Which raw products are used
- What time they're removed from refrigeration
- What time they're discarded (if not used)
- Refrigeration temperature
Digital registration in an app like KitchenNmbrs makes this easier than paper lists. You can quickly look back if questions come up.
How do you instruct your team? (step by step)
Create instruction cards per product
Write a short instruction for each raw product (eggs, tartare, carpaccio). Maximum 5 rules per card. Post these at the workstation where the product is processed.
Train your team individually
Take each employee aside and have them demonstrate the procedure. Explain why each step is important. Have them repeat the instruction until they understand it.
Check daily during the first week
Check every day whether your team follows the rules. Correct immediately if you see mistakes. After a week, check weekly, then monthly if things are going well.
Register what happens
Have your team note when raw products are removed from refrigeration and when they are discarded. This helps with inspections and if questions about food safety come up later.
✨ Pro tip
Take photos of the correct procedure and post them in the kitchen. Your team can then see at a glance how it should be done, without having to read long texts.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Was this article helpful?
Frequently asked questions
How long can raw eggs sit at room temperature?
Maximum 2 hours. After 2 hours at room temperature, you must discard raw eggs, even if they still look good. Bacteria grow rapidly between 5°C and 60°C.
Can I still use tartare from yesterday?
No, never. Tartare and carpaccio are only used on the day you cut them. Even if they've been in the refrigerator. The risk of bacteria is too great.
Which cutting board do I use for raw fish?
A blue cutting board. Use this only for fish and wash it immediately after use. Never use the same board for fish and other ingredients without washing in between.
Do I need to wear gloves when handling raw products?
Gloves are not required, but washing your hands properly is. Wash your hands for 20 seconds with soap before and after handling raw products. Also under your nails.
What if an employee doesn't follow the rules?
Correct them immediately and explain why it's dangerous. With repeated violations, you need to take stronger action. Food safety is not negotiable in your kitchen.
How do I safely store opened eggs?
Use opened eggs immediately. Never store broken eggs for later use. If you crack eggs for a recipe, process them within 30 minutes or discard them.
⚠️ EU Regulation 1169/2011 — Allergen Information — https://eur-lex.europa.eu/eli/reg/2011/1169/oj
The allergen information on this page is based on EU Regulation 1169/2011. Recipes and ingredients may vary by supplier. Always verify current allergen information with your supplier and communicate this correctly to your guests. KitchenNmbrs is not liable for allergic reactions.
In the UK, the FSA enforces allergen regulations under the Food Information Regulations 2014.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
HACCP-compliant in minutes, not hours
KitchenNmbrs has a complete HACCP module: temperature logging, cleaning schedules, receiving controls, and corrective actions. Everything digital, everything traceable. Try it free for 14 days.
Start free trial →