How Safe is Your Commercial Kitchen?
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.
There are many things to keep in mind when you are looking at making sure that your kitchen meets the standards that have been set by the health code, but the truth of the matter is that for even the most conscientious of kitchens, it can be easy to get sloppy.
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.
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 however, a couple of safety measures that commercial kitchens can follow to keep problems at bay. The food that is being served to the customers should look, and be fresh. Spoiled food should of course never be served to customers and staff should be conscious of use-by-dates and aware of simple rules such as keeping hot food hot and cold food cold to prevent bacterium from flourishing.
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.
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.
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Tags: Commercial Kitchen, Cooking Tips, Food Hygiene, Food Safety, kitchen, Restaurant Kitchen
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