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.
It isn?t easy to ensure your kitchens keep to Health Code standards round the clock. Meticulous and painstaking though you are, the possibility of a slip-up is always there. Slip-ups can be dangerous particularly because food is a perishable commodity.
However, there are a couple of safety measures that each food joint can follow to keep problems at bay. The food that is being served to the customers should look clean. Food is something that deserves to be enjoyed. In such a situation if the dish is sloppily presented then the most appetizing items can look disgusting.
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 but only one negative incident can destroy it.
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.
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
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.
Washing hands before cooking or serving food, covering the head to avoid strands of hair ending up in the chicken soup and not spilling the oyster sauce all over the customers lap are good starters to make your eating joint a popular one. - 30241
It isn?t easy to ensure your kitchens keep to Health Code standards round the clock. Meticulous and painstaking though you are, the possibility of a slip-up is always there. Slip-ups can be dangerous particularly because food is a perishable commodity.
However, there are a couple of safety measures that each food joint can follow to keep problems at bay. The food that is being served to the customers should look clean. Food is something that deserves to be enjoyed. In such a situation if the dish is sloppily presented then the most appetizing items can look disgusting.
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 but only one negative incident can destroy it.
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.
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
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.
Washing hands before cooking or serving food, covering the head to avoid strands of hair ending up in the chicken soup and not spilling the oyster sauce all over the customers lap are good starters to make your eating joint a popular one. - 30241
About the Author:
Author: Malcolm J. Richmond is experienced in Food Safety Programs and his advice will give you access to the most effective regulations for HACCP Food Safety.
