If you own your own restaurant no doubt you are already aware of how lucrative the food business is. However, it is very easy to ruin your restaurant business if you do not pay attention to the sanitation of your food.
It isn't easy to ensure your kitchens adhere to Health Code standards around the clock. Meticulous and painstaking though you are, the possibility of a slip-up is always there. To help prevent these slip-ups from occurring there are a number of things that you should keep in mind.
Your staff need to be taught to maintain the cleanliness of your kitchen. A lot is at stake here. Food and table service must leave customers feeling good as this is what entices them to become regular clients. The very last thing you want is for them to feel sick. News of a bad experience spreads very quickly by word of mouth and can be disastrous for your restaurant.
Please be aware that apart from suffering the consequences of ill will a report on insufficient cleanliness could find you facing legal charges of negligence in hygiene standards. So always follow prescribed health standards and keep far away from legal hassles. Remember, it takes a long time to build a reputation that just one negative incident can destroy.
There are some very basic things that can be done to reduce the chances of a food poisoning outbreak at your restaurant. First, make certain that your staff are educated on matters of food safety. Verify that they are aware that spoiled food does not necessarily look or smell different from food that is good, and let them know that food must be kept hot or very cold in order to make sure that bacterium doesn't grow on it.
Storing food is a trickier task than perhaps first imagined. Cooked and raw food should be stored separately and all food should be covered. A firm hand washing procedure should also be in place requiring staff to wash thoroughly both before and after coming into contact with any food.
There are highly regimented laws aimed at ensuring that foods are stored adequately. For one, hot and cold areas should be separate. Meats must be kept on the lower refrigerator shelves so there's no chance of various juices dripping onto other foodstuffs. Most of these rules are common sense but busy staff can often become lax.
Amidst the calamity that dinner time can bring to commercial kitchens it can be exhausting to keep even the simplest orders in mind; let alone adhering to proper food safety procedures. However the reputation of your restaurant depends on these procedures so it is vital that you take no chances. The more streamlined your procedures are the more likely they are to be followed by your staff. Consultation with a food safety expert is often a worthwhile exercise. These people can evaluate your current procedures and suggest any improvements to strengthen your restaurant's ability to produce safe, quality food. - 16003
It isn't easy to ensure your kitchens adhere to Health Code standards around the clock. Meticulous and painstaking though you are, the possibility of a slip-up is always there. To help prevent these slip-ups from occurring there are a number of things that you should keep in mind.
Your staff need to be taught to maintain the cleanliness of your kitchen. A lot is at stake here. Food and table service must leave customers feeling good as this is what entices them to become regular clients. The very last thing you want is for them to feel sick. News of a bad experience spreads very quickly by word of mouth and can be disastrous for your restaurant.
Please be aware that apart from suffering the consequences of ill will a report on insufficient cleanliness could find you facing legal charges of negligence in hygiene standards. So always follow prescribed health standards and keep far away from legal hassles. Remember, it takes a long time to build a reputation that just one negative incident can destroy.
There are some very basic things that can be done to reduce the chances of a food poisoning outbreak at your restaurant. First, make certain that your staff are educated on matters of food safety. Verify that they are aware that spoiled food does not necessarily look or smell different from food that is good, and let them know that food must be kept hot or very cold in order to make sure that bacterium doesn't grow on it.
Storing food is a trickier task than perhaps first imagined. Cooked and raw food should be stored separately and all food should be covered. A firm hand washing procedure should also be in place requiring staff to wash thoroughly both before and after coming into contact with any food.
There are highly regimented laws aimed at ensuring that foods are stored adequately. For one, hot and cold areas should be separate. Meats must be kept on the lower refrigerator shelves so there's no chance of various juices dripping onto other foodstuffs. Most of these rules are common sense but busy staff can often become lax.
Amidst the calamity that dinner time can bring to commercial kitchens it can be exhausting to keep even the simplest orders in mind; let alone adhering to proper food safety procedures. However the reputation of your restaurant depends on these procedures so it is vital that you take no chances. The more streamlined your procedures are the more likely they are to be followed by your staff. Consultation with a food safety expert is often a worthwhile exercise. These people can evaluate your current procedures and suggest any improvements to strengthen your restaurant's ability to produce safe, quality food. - 16003
About the Author:
Author: Malcolm J. Richmond stresses the significance of food hygiene on his website where you can find strategies to make sure your food safety procedures are always up to scratch.
