Which item should never be used to taste food in a restaurant kitchen?

Using fingers to taste food in a restaurant kitchen is not appropriate due to several important health and safety reasons. Primarily, fingers can introduce bacteria and other contaminants into the food, risking foodborne illnesses for customers. Hand hygiene, even if the chef’s hands are clean, does not provide the same level of safety as using clean, sanitized utensils specifically designated for tasting.

In a professional kitchen, it is essential to maintain strict sanitation protocols to ensure food safety. Other acceptable methods, such as using clean and sanitized tasting spoons, allow for safe and hygienic tasting without compromising food quality or putting patrons at risk. Using serving spoons could also pose a risk, as they may pick up contaminants from their previous use, while dishes that are not being served should remain separate from tasting practices to avoid cross-contamination.