7 Kitchen Hygiene SOPs Every Home Cook Should Follow (ooloo Executive Edition)

Hygiene is the invisible ingredient. Here are seven non-negotiable SOPs every ooloo kitchen executive is trained on — and that any Lucknow home can adopt today.

1. Twenty-second handwash, every entry

Soap and warm water for a full 20 seconds the moment you step into the kitchen, after handling raw meat, after using the phone. Set a 20-second timer once — you'll never under-wash again.

2. Separate boards for veg, raw meat, cooked food

Cross-contamination is the silent culprit. Three colour-coded boards, three uses, no exceptions.

3. Refrigerate within two hours

Cooked food left out for more than 120 minutes is officially in the bacterial-growth danger zone. Especially relevant in Lucknow summers.

4. FIFO — First In, First Out

Older ingredients live in the front of the fridge. Newer ones at the back. ooloo executives rotate your pantry on every visit at no extra cost.

5. Sanitise — don't just wipe

A dry wipe spreads bacteria. Use a diluted vinegar or 1% sodium hypochlorite spray on counters, gas knobs, fridge handles after every cooking session.

6. Tie your hair, cover your head

Every ooloo executive wears a clean head cover. At home, a simple bandana does the job.

7. Taste with a separate spoon

One spoon, one taste, then wash. Double-dipping in the pot is the most common (and gross) hygiene break in Indian home kitchens.

Want ooloo's full hygiene SOP checklist as a PDF?

Drop us a WhatsApp at +91 73180 86600 — we'll send the same one-page checklist our executives carry to every home in Lucknow.