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.
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.
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.
Here are some handy guidelines on keeping to safe kitchen practices. One, train your staff. Two, teach them that 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.
Remember that all food should always be covered and that raw and cooked foods should always be kept separate. Take some time to make sure that food is not defrosted in the open air and that hands are washed before and after handling 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.
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:
Author: Malcolm J. Richmond highlights the importance of food hygiene
on his site where you can read information and advice to make sure your food safety
procedures are always up to scratch.
