Should you be responsible for one or more kitchens in the busy and vibrant city of Melbourne, you would be sure to know that your clients have healthy appetites and an appreciation for the quality of food that is served. In these circumstances the hygiene and cleanliness of the food you serve will naturally be one of your main concerns.
There are a few ground rules and parameters that all restaurants need to follow stringently. If a restaurant fails to meet any of these guidelines then it is bound to cause complications that could prove devastating. All kitchens must remain vigilant to ensure that these rules are followed.
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.
Also take care that the various hot and cold places in your kitchen meet the requirements of the local legislation, and always store meats on the bottom shelf of the refrigerator in order to keep juices from dripping down onto other foods. These are the basics for a commercial kitchen, but remember that as a general rule, the busier the kitchen, the more stringent food safety procedures need to be.
During peak serving times kitchens can resemble something of a war zone. It is important to ensure however that even during these busy times proper food safety procedures are adhered to. With well educated staff, streamlined, well enforced procedures will become habits and quality food hygiene will follow. To help create this streamlined environment it may be worthwhile to consult with a food safety expert. They can monitor procedures already in place and offer suggestions to help improve your restaurants ability to offer quality, safe food.
There are a few ground rules and parameters that all restaurants need to follow stringently. If a restaurant fails to meet any of these guidelines then it is bound to cause complications that could prove devastating. All kitchens must remain vigilant to ensure that these rules are followed.
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.
Also take care that the various hot and cold places in your kitchen meet the requirements of the local legislation, and always store meats on the bottom shelf of the refrigerator in order to keep juices from dripping down onto other foods. These are the basics for a commercial kitchen, but remember that as a general rule, the busier the kitchen, the more stringent food safety procedures need to be.
During peak serving times kitchens can resemble something of a war zone. It is important to ensure however that even during these busy times proper food safety procedures are adhered to. With well educated staff, streamlined, well enforced procedures will become habits and quality food hygiene will follow. To help create this streamlined environment it may be worthwhile to consult with a food safety expert. They can monitor procedures already in place and offer suggestions to help improve your restaurants ability to offer quality, safe food.
About the Author:
Author: Malcolm J. Richmond stresses the importance of food hygiene on his website where you can find information and advice to help ensure that your food safety procedures are always up to scratch.
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