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| How Safe are your Food Safety Procedures? |
| Written by Malcolm J. Richmond |
| Tuesday, 08 December 2009 09:11 |
|
If you own your own restaurant you already know how lucrative the food business is. However, it is very easy to ruin you restaurant business if you do not pay attention to the sanitation of your food.
If you own your own restaurant you already know how lucrative the food business is. However, it is very easy to ruin you restaurant business if you do not pay attention to the sanitation of your food. Every restaurant has a few ground rules and parameters that it has to follow stringently. If it fails to meet any of these guidelines then the restaurant is bound to run into legal complications. It is a good idea to hire professionals who are well versed with such guidelines so that you do not go wrong it your own set up. When you are looking at the sanitation of your kitchen and the good health practices of your staff, there are many things that are at stake. The goal of many restaurateurs is to ensure that customers have an enjoyable experience and that they associate the restaurant with good times. This is much harder to do if they get sick. There is also the fact that if you are careless with your sanitation you can, and most likely will run into legal difficulties. There are many things that you can do to help leave legal matters out of your life, and taking care of your health issues is one of them. Also keep in mind that it doesn't take much to ruin the reputation of even an established restaurant. Here are some handy guidelines on keeping to safe kitchen practices. One, train your staff. Two, teach them how spoilt food does not necessarily look or smell poles apart from good stuff. Three, Tell them how food should be kept hot or very cold to prevent bacteria growth on it. Here are a few more fundamental rules of kitchen hygiene. Keep all food always under cover, care being taken to keep cooked and uncooked foods apart. No attempt must be made to adopt methods to step up the defrosting process such as keeping food in open air. Importantly, your staff must rinse their hands both before and after food usage of any kind There are highly regimented laws of keeping food in the kitchen. For one, hot and cold areas should be separate. Meats must be kept on the lower refrigerator shelves so there?s no chance of non-veg juices dripping onto other foodstuff. Most of these rules are common sense but busy staff tends to 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. About the Author: About the author: Malcolm J. Richmond is an expert on Food Safety Programs and his advice will give you access to the most effective rules for HACCP Food Safety. |